Neelys Pork Shoulder Recipes

APPLE INJECTED SMOKED PORK

Steps:

• In a large bowl, whisk together all the ingredients for the marinade.
• Put the pork into a casserole dish. Fill a syringe with the marinade and inject 3/4 of the way into the pork. Inject the meat in several places with the marinade. Pour the remaining marinade over the meat. Cover with plastic wrap and refrigerate for 2 to 12 hours, so flavors can permeate.
• Preheat a grill to 275 degrees F, using indirect heat and applewood soaked chips.
• Drain off excess liquid from the meat and pat dry with a towel. Season the pork with Neely's Dry Rub seasoning, to taste, making sure you cover the sides. Arrange on the grill with the fat side facing up. Grill until the meat is tender, about 6 hours. Transfer to a serving platter and serve.

PULLED PORK SANDWICHES

Steps:

• If using a gas grill, preheat to high on one side; put soaked wood chips in a smoker box. Once smoking, reduce the heat to maintain a temperature of 275 degrees F and cook the pork, covered, on the cooler side of the grill.
• Rub the pork
• Make the Neelys' go-to barbecue seasoning: Mix the paprika, sugar and onion powder in a bowl. Transfer 3 tablespoons seasoning to a separate bowl, add 2 tablespoons salt and 3 tablespoons pepper, and massage onto the pork. Cover with plastic wrap and refrigerate at least 2 hours or up to 1 day. (Reserve the remaining barbecue seasoning.)
• Prepare the wood chips: Soak 6 cups wood chips in water, about 15 minutes, then drain. Don't oversoak, or the wood will snuff out the fire.
• Light the grill: Fill a smoker or kettle grill with charcoal and light. (Pat uses lighter fluid; you can also use a chimney starter.) When the coals are mostly white, spread them out with tongs. Spread 1/2 cup of the wood chips over the coals (use 1 cup for a kettle grill). The temperature of the grill should be about 275 degrees F.
• Cook the pork: Place the pork fat-side down on a rack in the smoker or on the grill. Cover and cook, rotating the pork every hour or so, until a thermometer inserted into the center registers 165 degrees F, about 6 hours total.
• Feed the grill: As the pork cooks, add more charcoal and wood chips to keep the temperature between 250 degrees F and 275 degrees F and to maintain the smoke level.
• Make the sauce: Meanwhile, mix the ketchup, 1 cup water, both sugars, 1 1/2 teaspoons pepper, the onion and mustard powders, lemon juice, Worcestershire sauce, vinegar, corn syrup and 1 tablespoon of the reserved barbecue seasoning in a saucepan over high heat. Bring to a boil, stirring, then reduce the heat to low and simmer, uncovered, stirring occasionally, at least 2 hours. Let cool, then reheat on the grill when ready to use.
• Shred the pork: Transfer the pork to a rimmed baking sheet (you'll want to catch all the flavorful juices) and let stand until cool enough to handle. Shred into bite-size pieces, pile on a platter and pour any juices from the baking sheet on top.
• Make the sandwiches: Mound the pork on bun bottoms, paint with a little barbecue sauce, top with slaw and cover with the bun tops. The best sandwich ever!

PAT'S FAMOUS BEEF AND PORK CHILI

Steps:

• In large heavy-bottomed Dutch oven, cook the bacon over medium heat until lightly crisp, stirring occasionally. Once the bacon is browned, add the garlic, onions, bell peppers, chili powder, cumin, chipotle chili powder, oregano, and smoked paprika and season with salt and pepper, to taste. Cook until the vegetables are tender and seasonings are aromatic. Add the beef and break it up with a wooden spoon. Once beef is broken up and beginning to brown, add the pork. Break up with wooden spoon like the beef, and brown, until no longer pink, roughly 4 minutes. Stir in the beer and beans. Toss together, then add the crushed and diced tomatoes. Turn the heat down to low and simmer for 1 1/2 hours. Taste for seasoning and add salt and pepper, if necessary. Transfer the chili to serving bowls and garnish with lime wedges, sour cream, shredded cheese, and sliced scallions.

MAGIC PORK SHOULDER

Steps:

• Combine the brown sugar, paprika, salt, black pepper, cayenne, and fennel in a small bowl. Place the pork in a large bowl and rub the spices all over, being sure to cover all sides. Wrap well and refrigerate for at least 1 hour and up to overnight. Bring the pork to room temperature on the countertop for 1 hour before roasting.
• Preheat the oven to 450 degrees F.
• Put the seasoned pork in a large Dutch oven, fat side up, and roast, uncovered, until lightly browned, 45 minutes. Pour the beer over the pork, lower the oven temperature to 300 degrees F, and cover the pot. Cook until the pork is completely tender and pulls easily from the bone, about 6 hours. Remove from the oven. Transfer the pork to a plate and remove the bone. Cook the liquid over medium-high heat until slightly reduced, about 15 minutes. (I often skip this part because the liquid cooks down every time I reheat the leftover pork all week long.)
• Meanwhile, shred the pork, using two forks. Let the liquid cool slightly, then return the pork to the liquid to keep warm. Serve warm, with all the goodies.

NEELYS' IF-YOU'VE-GOT-A-SMOKER BBQ PORK

Steps:

• Mix together the Neely's barbecue rub, pepper, and salt.
• Rinse the shoulder or butt thoroughly, pat dry with paper towels, and massage the seasoning mixture into the meat. Cover the meat with plastic wrap, and refrigerate for at least 2 hours, or up to 1 day in advance.
• Following the manufacturer's instructions, and, using lump charcoal and 1/2 cup of soaked and drained wood chips for the smoker (or 1 cup for the kettle grill), start a fire, and bring the temperature of the smoker or barbecue grill up to 275 degrees F.
• Place the pork on a rack in the smoker or on the grill. Cover, and cook the meat until a thermometer inserted into the center registers 165 degrees F, turning the pork every hour or so, about 6 hours total. Add more charcoal as needed to maintain the temperature, and more drained wood chips to maintain the smoke level.
• Transfer the pork to a rimmed baking sheet (this is important-you'll want to catch all the flavorful juices), and allow it to stand until cool enough to handle. Shred the pork into bite-sized pieces, and mound on a platter. Pour any juices from the baking sheet over the pork. At this point the pork can be served immediately, or covered with foil and refrigerated for a day.
• If you chill the pork, rewarm it, covered, in a 350-degree oven for about 30 minutes.