Lexington-Style Pulled Pork

May 3, 2010

Such beautiful weather requires a barbecue. Extremely happy with my last barbecue, I wanted to try something similar but using pork. The recipe here.

Pulled Pork has more flavor than beef, plus it's half the price.

Smoked using 4 cups of wood chips and barbecued for 2 hours using indirect heat. Then it’s put in a foil pan and sealed using aluminum foil, and put in a 325-degree oven for 2-1/2 hours. It rests for 30 minutes before shredding, and is mixed 1 cup of sauce. The sandwiches are topped with more sauce.

Result. 4-1/2 stars. Worth the 6-hour wait, but the sauce is too light.

Problems:

  1. The amount of sauce was completely insufficient. I had to leave the extra sauce off the kids sandwiches, and make another batch of sauce the next day for the leftovers.  Double the sauce!  (see “Sauce Update” at bottom of this post.)
  2. The sauce was too mild; more suggestive than assertive. I question the wisdom of adding the 1 cup of water; it made it too watery.
  3. I had to heat the meat up for 3 minutes in the microwave before serving, as it got too cool while shredding.  Fortunately the meat was very moist so there was no harm done.

Cost: $16.  7-lbs of pork, enough to feed 12 to 15 people.
How much work? Medium
How big of a mess?  Medium.
Started: Noon.  Ready:  6:10 pm.

SAUCE UPDATE:

Because there was so much meat; 7-pounds. The leftovers gave me a chance to improve upon the sauce.  Based upon this new sauce, I’d upgrade the recipe to 5-stars.

I made the following changes:

  1. Cut the water from 1 cup down to 1/2 cup.
  2. Increased the ketchup from 1/2 cup to 3/4 cup.
  3. Changed from 1 tablespoon granulated sugar to 1-1/2 tablespoons brown sugar.
  4. Finally, I let the sauce reduce for 20 to 25 minutes.

A thicker more assertive sauce was an upgrade to 5-stars.

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