Monday, May 26, 2008

Pork shoulder part 2!

the wet rub

ground coriander seed
acho chile powder
hungarian hot paprika
hungarian sweet paprika
garlic powder
onion salt
two forkfuls goya orange blossom honey
Torchbearer Sauces #11
grade b amber pure maple syrup
Mist of Gettysburg Apple Grilling Glaze (apples, sugar, cider vinegar, tomato paste, onions, herbs and spices) If you don't live in PA, you're SOL on this one.

annnd one pork shoulder. I used a Smithfield Paula Deen-brand bone-in model. About four pounds, if I had to guess - and I do because I threw the packaging away hours ago.

score the fatty part of the shoulder with a knife. cut through the top part only.
rub all over the bone-in pork shoulder
put in a part of your oven that gets indirect heat at 275 for...well, it's 4 now. we'll say six hours and check it at five.

I would normally add mustard to the glaze, but it had so much flavor my mouth nearly exploded.

After an hour, I wanted to do something else to the pork, so I spread baby carrots along either side of the pork, dropped a little water on the bottom of the pan, and then spread a Nance's sweet-hot mustard/light brown sugar/Mist of Gettysburg/onion salt/minced garlic paste all over everything.

Photo at my non-food blog, The Noodle Incident.

UPDATE: Seven hours later, I pulled the pork from the oven. The carrots were perfectly flavored (I stole the mustard glaze on carrots from my dad's significant other) and the pork fell apart on the way out. Good thing I took shots first.

Then, take the liquid you've got at the bottom of the pan, and toss it on high in a saucepan. Cover until boiling, then add more light brown sugar and a slice of butter. Reduce until one-third of its original size.

Add garlic powder and steak rub at the very end for garlicky heat to offset the sugar. Add pork to the saucepan, break apart in sauce, and bring to heat. Then remove and find your white bread, it's eatin' time.

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