Santa Maria Smoked Pulled Pork Recipe 475

BOB'S PULLED PORK ON A SMOKER

Steps:

• Place pork shoulder in a large pot and add enough apple cider to cover. Combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder in a bowl. Mix about 1/4 cup sugar rub into cider; reserve remaining rub.
• Cover pot and refrigerate for 12 hours.
• Prepare smoker to about 210 degrees F (99 degrees C). Add enough wood chips to smoker.
• Pour cider brine into the water pan of the smoker; add onion and about 1/4 cup more sugar rub. Spread remaining rub over pork shoulder. Transfer pork to the center of smoker.
• Smoke pork until very tender, about 8 hours. Monitor hickory chips and liquid, adding more wood and water, respectively, as needed. Transfer pork to a large platter and cool for 30 minutes before shredding with forks.

NO-FAIL SMOKED PULLED PORK RECIPE

Steps:

• Rub the pork shoulder down with olive oil and half of your preferred seasoning blend.
• Smoke the pork shoulder at 225 degrees F. for 4 hours, adding wood chips into your smoker at regular enough intervals to give it a nice smoke. The wood used is your choice.
• Be sure to keep some moisture in your smoker pan. Beer is good, as is apple cider vinegar, but even water will work.
• After 4 hours, transfer the pork shoulder to a large pot or slow cooker. Add 1 bottle of flavorful beer (I typically use a wheat beer or an IPA that I enjoy drinking) or chicken stock, along with the extra seasonings.
• Slow cook the pork shoulder on low, covered, another 4 hours, or until the pork pulls apart easily with forks.

SANTA MARIA PORK LOIN ROAST WITH CHIMICHURRI

Steps:

• In a medium bowl mix the salt, pepper, garlic powder, smoked paprika, onion powder, rosemary and cayenne pepper.
• Pat the pork loin roast dry with paper towels. Place the pork loin roast on a ¼ baking sheet and cover with the spice mix, working the spices into the pork to fully coat. Refrigerate for 1-4 hours.
• When ready to cook, remove the pork loin from the fridge and rest on the counter for 30 minutes while the oven preheats.
• Preheat the oven to 375°F.
• Heat a large cast iron skillet over medium heat with 1 tablespoon of olive oil. When the oil shimmers, sear the pork loin roast in the skillet for 2-3 minutes on each side. Once all sides have been seared, add the cast iron to the preheated oven to roast.
• Roast for 30 minutes.
• In a small bowl whisk the remaining ? cup of olive oil, red wine vinegar, minced garlic and dijon mustard. Brush the roast with mop sauce and return to the oven. Roast for an additional 10-15 minutes, flipping and brushing with the mop sauce every 5 minutes until the internal temperature reaches 145°F.
• Remove the pork loin from the oven and rest for 10 minutes before slicing.
• While the meat rests, make the chimichurri sauce. Add the garlic, parsley, oregano, basil, mint and red pepper flakes to the bowl of a food processor. Pulse 4-5 times to begin to break down the herbs and then blend for 30 seconds. Remove the lid and scrape down the sides of the bowl. Add the vinegar and lemon juice and pulse again.
• Turn the processor to ON and pour the olive oil into the food chute as it blends. Taste and add salt and pepper as needed.

SANTA MARIA SMOKED PULLED PORK RECIPE - (4.7/5)

Steps:

• MIX RUB TOGETHER IN A BOWL AND PLACE INTO AN AIR TIGHT CONTAINER PREPARE PORK SHOULDER TRIM IT OF EXCESSIVE FAT,, LITTLE FAT ADDS FLAVOUR 1/8 TO 1/4 INCH WOULD BE GOOD FOR THIS RECIPE APPLY RUB TO SHOULDER THEN PLACE INTO TUPPERWARE TYPE CONTAINER PLACE LID ON AND INTO FRIDGE OVER NIGHT. REMOVE FROM FRIDGE AND PLACE ON COUNTER LETTING IT COME UP TO ROOM TEMP. START YOUR SMOKER. PREPARE YOUR SMOKER, SET TEMP AT 225 F, AND PREPARE YOU CHIPS, SMOKE WITH ONE OF THE FOLLOWING. MISQUITE, HICKORY, APPLE, MAPLE, OAK. SMOKE FOR NO MORE THEN 4 HOURS. CONTINUE TO COOK AFTER THE SMOKE HAS STOPPED UNTIL THE PORK REACHES 195 - 205 F START CHECKING THE PORK AT 185 - 190 F TO SEE HOW EASY IT PULLS APART,, USE A FORK. WHEN READY SHRED AND SERVE ON HAMBURGER BUNS WITH BBQ SAUCE AND ENJOY