Archive for February 22nd, 2012

Pulled Pork Three Ways - BBQ And Grilling Recipes Pulled Pork with Pungent Vietnamese Sauce

Pork is the most common meat in the world, and every culture that eats it has a recipe involving long, slow cooking that ends up with the pork in shreds. Whether you are from South Carolina, southern Italy, or Southeast Asia, you know about pulled pork. The only difference is what you flavor the meat with after it cooks, and how you choose to present it. Here is a recipe to serve as an international guide. It includes enough to make 8 portions of pulled pork, and enough of three different sauces and accompaniments to flavor all of that pork. It is assumed that you will choose one way, but if you want to make all three, either you will need three times the amount of pork, or you will need to cut all of the sauce ingredients down by two-thirds.

Indirect heat, medium (325° to 350°F)
3- or 4-burner grill – middle burner(s) off
2-burner grill – 1 side off
Clean, oiled grate
Indirect heat, medium ash
Split charcoal bed (about 2 dozen coals per side)
80 replacement coals
Heavy-duty drip pan set between banks of charcoal
Clean, oiled grate on medium setting
Indirect heat, medium ash
12-by-12-inch bed, 3 inches deep
Additional wood for replacement
Clean, oiled grate set 4 inches above the fire.

For the pork:
1 boneless pork shoulder, about 5 pounds
¼ cup Fragrant Chile Rub
2 tablespoons canola oil
Oil for coating grill grate
For the South Carolina Vinegar Mop:
¾ cup apple cider vinegar
2 tablespoons sugar
2 teaspoons Tabasco hot pepper sauce
½ teaspoon kosher salt
½ teaspoon ground black pepper
8 hamburger rolls, for serving
For the Pungent Vietnamese Sauce:
1 cup Vietnamese Dipping Sauce
8 leaves romaine lettuce, for serving
4 radishes, thinly sliced and cut into strips, for serving
½ cucumber, peeled, seeded, and cut into thin slices, for serving
For the Sicilian Bath:
¼ cup extra-virgin olive oil
¼ cup red wine vinegar
¼ cup fresh lemon juice
1 tablespoon tomato paste
1 clove garlic, minced
1 teaspoon chopped fresh oregano leaves, or ¼ teaspoon dried oregano
1 teaspoon chopped fresh rosemary leaves, or ¼ teaspoon dried rosemary
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
8 sub rolls, for serving
2 large onions, cut into ½-inch-thick slices and grilled until tender, halved, for serving.

1. Rub the pork all over with the rub. Roll and tie the pork into a compact bundle, and rub it all over with the 2 tablespoons oil. Set aside for at least 30 minutes or up to 1 hour.
2. Heat the grill as directed.
3. Brush the grill grate and coat it with oil. Put the pork on the grill away from the heat, cover the grill, and cook until an instant-read thermometer inserted into the thickest part of the meat registers about 185°F, 3 to 4 hours. If your grill has a temperature gauge, it should stay at around 350°F. If you are using charcoal or wood, you will have to replenish the coals or wood every hour.
4. While the pork is cooking, make one of the sauces by combining the ingredients in a bowl; set aside.
5. Remove the pork to a cutting board, using tongs and a spatula for support, cover with foil, and let rest for at least 15 minutes. Untie and cut the meat into 1½-inch-thick slices. Pull the slices apart with your fingers or 2 forks into shreds, discarding large pockets of fat as you proceed. Mix the pulled pork with one of the sauces. Serve South Carolina pulled pork on hamburger rolls. Serve Vietnamese pulled pork wrapped in lettuce leaves with slivers of radish and cucumber. Serve Sicilian pulled pork on sub rolls topped with grilled onions.

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