We are on vacation in Florida with our family this week, so we wanted to share some great recipes we made a while back. We’ve been holding on to these knowing we wouldn’t be a doing a lot of posting on our vacation. It’s been hard to keep them for so long, because they are so good!
John wanted to share another grilling recipe, so we decided on smoking a pork shoulder. We have done one before and it was amazing! We thought it would be fun to cook a large one and show how you could get three different meals for your family out of it. Our friend Jamie was in on the planning as usual and brought over this beast that was actually two pieces. We actually had way more than three meals out of it. We will be posting the other two recipes later in the week.
John used a sweet and smoky pork rub we bought at the store. He applied the rub the night before and let it sit on it in the refrigerator all night.
The key to smoking properly is placement and temperature control -that means a modest amount of charcoal on one side of the grill and your pork on the other. Any one who has smoked meat will tell you that you don’t want it directly over the flame. As for temperature, you want it about 250 degrees. It’s hard to regulate charcoal, so we did see it go as high as 275 and as low as 225 but not much outside that range. Also, we used hickory smoked wood, but you can also use apple wood or mesquite or a combination. Don’t go out of your way- just get something.
John wanted to try something new that he had read about and seen in different tutorials. He spritzed the meat with apple juice to keep the skin from drying out.
You should not open the lid of the grill unless you have to. We did so you could see these pictures.
This is close to being done after about 10 hours of smoking. The outside of the meat gets caramelized and crispy. That’s my favorite part!
Put the meat on a tray for pulling apart. Give yourself enough space for working.
Here we go. Look at the color inside!
We had so much meat we could have fed a crowd. We actually did. The pork tacos at Cam’s birthday party were made with this meat.
We are from Florida, so we like the mustard-based barbecue sauces that you find in North Florida and Georgia. We found this recipe that was a little sweeter than what we are used to, but we used it later for one of the other dishes, and the sweetness was perfect for the application. We may try to make our own mustard barbecue sauce soon just for fun.
To make this, you will need to combine 1 cup of yellow mustard, 1/4 cup of honey, 1/4 cup of light brown sugar, 1/4 cup white vinegar in a pan and bring to a boil. Add some cracked pepper to suit your taste. Turn down the heat and simmer for 5 minutes. We served ours on the side.
Check back for more recipes using smoked pork!