|
|
|
|
|
|
|
|
|
Pork is Carolina Barbecue and Carolina Barbecue is pork. Period. End of sentence. Carolina-style barbecue isn't really popular on the West Coast, but once you've tried it, you'll be hooked. Here's a recipe for a Carolina favorite: Pulled pork sandwiches. Special
tools: Smoker, any kind; I use a water smoker heated by
propane
4
lbs boneless pork ribs, pork shoulder roast, or butt roast Forty-eight hours prior to lighting the smoker, place hickory chunks in water and allow them to soak. The idea is that the chunks will absorb the water so they will produce more smoke. The day before you plan to barbecue, place the pork in the marinade, cover, and return to refrigerator. Fire up your smoker. While smoker is heating up, wrap pork very loosely in aluminum foil. The idea is to aid in clean-up; the smoke and heat will find your pork no matter what. Add soaked wood to fire. Replenish wood as needed, to ensure a continuous cloud of smoke. Cook until meat is done, which will be about 8 hours.
Left: That's the way a smoker should look! Note the large propane container, as I have converted my electric smoker to propane. Right: These pork ribs have cooked on the upper grate for nearly 8 hours, and are almost ready. The meat should be so tender that it almost falls off the bone. I generally pull the meat off the bone, if there are any bones, and chop it up in small pieces on a cutting board. Serve the chopped pork as your main dish, or serve it on a sourdough French roll, as a delicious sandwich. Use one of the many vinegar-based barbecue sauces from my Sauces and Rubs section. I use a Brinkmann vertical water smoker, which means that there is a pan of water near the bottom that adds moisture and catches drippings. My smoker started out life as electric unit, but when the heating element burned out, I converted it to propane gas. Smoking is very easy, as all you have to do is light the burner, put on the wood and let it smoke. About every hour I need to empty the ashes and refill the wood. I accomplish that task by lifting up the smoker so the burner is easy to get to.
Left: Close-up of chopped pork, smoked over hickory for eight hours. Notice the pink inside, and the smoky, reddish brown on the outside; this is the de facto required style of smoked pork. Right: Chopped pork served with Polish Sausages makes all meat-lovers happy at our dinner table. I use a 48-oz juice can, empty of course, to hold the hickory chunks over the gas burner. I place the can, with the chunks inside, directly over the lighted burner, and within minutes, the chunks will begin to smoke. The reason you soak them in water is to get them waterlogged, so they will give off lots of that hickory-smoke aroma, and not immediately burn. If you have a charcoal smoker, you can place the chunks directly on the coals. Whatever type of smoker you use, open your smoker as little as possible, otherwise the hot air and smoke will escape, and it will take much longer to get your meal cooked. OK, what do you do with this fantastic smoked pork? You can serve it many ways, with many side dishes, but have you ever considered a de facto style Carolina sliced pork sandwich? What do you do with the chopped pork? Well, click on the hyperlink, and it will take you to our authentic Carolina-style pulled pork sandwiches recipe. You'll love it! Enjoy delicious Carolina-style smoked pork!
Copyright(c) 2007 eRench Productions, Inc. All rights reserved. This site has been on the web since December 22, 2002. Web page design has been created by eRench Productions, Inc., custom photography for any occasion...
|
