Craig’s Smoked Pulled Pork
4 quarts water
One 16-ounce jar of molasses
24 ounces of pickling salt
One Boston butt (5 pounds approximately of pork shoulder)
Mix water, salt, and molasses completely inside a large container to produce a brine (I personally use a 16-quart aluminum pot lined having a trash bag), add some pork, cover, and store within the ‘fridge for 12 hrs.
Take away the pork in the brine and put it inside a crock-pot for 8 hrs on low.Take away the meat in the crock-pot and discard the juice. Allow the meat awesome after which shred it by hands. (Many recipes tell you to employ a fork to shred the meat, but touch is essential here to differentiate between meat and fat, so it by hands.) When the pork is fully cooked, it'll literally break apart in the touch. While you shred it, you will come across a good quantity of fat. Discard body fat (along with the shoulder bone). From time to time, running plain tap water on the slice of meat can help separate body fat in the meat. Body fat has offered its purpose within the cooking process, therefore the more fat you remove now, the greater. It is advisable to error along the side of caution so, if uncertain, trash it. When the meat is shredded, give it back towards the crock-pot.
One 28-ounce jar of BBQ sauce
One large onion
4 teaspoons of brownish sugar
3 tablespoons liquid smoke (Colgin hickory)
Add some barbecue sauce (your preferred brand works fine), juice in the lemon, the big onion (finely chopped), the brown sugar, and also the Colgin liquid smoke towards the shredded meat within the crock-pot and stir.
Prepare on high for just two hrs.
Serve with toasted or grilled buns or, better still, brtchen. This recipe makes about 16 sandwiches which will knock your socks off. This can be a two-day process, so ensure you've got a fresh slice of pork. Look into the sell-by date to check out sheen. When the meat is shiny, it’s not fresh, and also you don’t need it.
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