Tangy and Spicy Pulled Pork
Pulled pork is famous for barbeque. While nothing beats a good slow smoked pork shoulder, other things that can be done with this cut. However, most of them do end up being shredded or pulled and put on some sort of sandwich. Additionally, most of us don’t normally have the time or patients to sit there and stoke a fire all day and night. With this simple twist on a smokeless pulled pork sandwich we can still get a beautifully shredded pork sandwich but with a tangy and spicy twist rather then a traditional smoked barbeque flare.
Ingredients for Pulled Pork Sandwiches:
8 LBS. Bone-in Pork Shoulder
4 Tbl. Franks Red Hot
½ C. Apple Cider Vinegar
4 Tbl. Yellow Mustard
4 Tbl. Hickory Smoked Sea Salt
2 Tea. Garlic Powder
4 Tea. Black Pepper
2 Tea. Paprika
2 Tea. Salt
1 Tea. Cocoa Powder
2 Tbl. Dark Brown Sugar
Procedure for Tangy Pulled Pork:
- Combine all the ingredients (except the pork) and whisk them in a bowl.
- ***Optional Step: I use a meat injector and inject the marinade into the pork***
- Put pork in a bowl or bag and pour the marinade over the pork and allow it to sit for 12 hours.
- Preheat your Thermodyne Slow Cook and Hold Oven to 230°.
- Put the pork in a metal or aluminum pan and cover tightly with plastic wrap. Cook for 8 hours.
- Once cooked. Remove Thermodyne, take off plastic wrap and drain the liquid from it.
- Blast it in a 425°F oven for 20 minutes. This allows it to get a nice crust.
- Let the pork sit for 45 minutes to rest and then you can begin shredding it.
- Once shredded, check for seasoning and if necessary, add some apple cider vinegar and salt.
- Serve on buns with barbecue.
While making great pork shoulder recipes, is an art. Cooking with a Thermodyne Slow Cook and Hold Oven is not. Simple to use temperature controls make it as easy as possible. For more great ideas on how to utilize a Thermodyne for all your recipes using pork, check out more recipes here: https://chefhacks.net/carnita-street-tacos/