Sunday, September 12, 2010

Smoked Ambrosia?


Barbecued pork butt, rubbed in Southern Succor Rub, basted with Southern Sop, served with hot and sweet Carolina Red, Carolina Coleslaw and a fresh crispy bun. This must be the smoked ambrosia! It just doesn't get better than this, does it? The rub and the sop have a dominating flavor of black pepper which goes so well with pulled pork.

I had this nice and lean 1.3kg (3lbs) pork shoulder (butt), which I rubbed with Southern Succor rub on Friday night. Kept it in the fridge overnight and re-rubbed it on Saturday noon just before I put it in the smoker.


Southern Succor Rub
  • 2 tbsp ground black pepper
  • 2 tbsp paprika powder
  • 2 tbsp brown sugar
  • 1 tbsp salt
  • 1 tsp cayenne pepper
  • 1 tsp mustard powder






Smoked it with cherry wood for about 10 hours low and slow until it reached 190F (88C) internal temperature.




I mopped the butt every couple of hours with Southern Sop.  Got to use my new angled silicone mop designed by Elizabeth "GrillGirl" Karmel. This is an excellent mop, as you can really reach everywhere with it. This is a definite keeper!





Southern Sop
  • 1 cup apple cider vinegar
  • half a cup of water
  • 2 tbsp ground black pepper
  • 1 tbsp salt
  • half tbsp paprika powder
  • half tbsp cayenne pepper
  • good splash of Worcestershire sauce
  • 1 tbsp of Southern Succor Rub
Heat up all the ingredients over mild heat.

After 10 hours I wrapped the butt in tinfoil and let it rest about two hours. Once it has rested, I cut it in half. Beautiful red smoke ring! Juicy and moist meat.



Time to pull the meat.  I use two forks to pull it.




I wanted a hot and sweet BBQ sauce for my Pulled Pork sandwiches.  Carolina Red is quick to do and tastes fantastic.  As I have these beautiful Red Savinas still growing in my garden, I used on of those to heat up my Carolina Red.





Carolina Red
  • 1 cup apple cider vinegar
  • half a cup tomato ketchup
  • half tbsp brown sugar
  • 1 tsp salt
  • 1 tsp cayenne pepper
  • 1 whole finely chopped fresh Habanero or Red Savina if you like it hot
Heat up all the ingredients over mild heat while mixing it gently.

We still need a coleslaw for the sandwich. Carolina Coleslaw is a vinegar based coleslaw, taste much more fresh than the mayonnaise based ones. It should be made with peppers rather than carrots, but as I had no peppers available, I used carrots.




Carolina Coleslaw
  • half a cabbage
  • 1 onion, thinly sliced
  • 1 green pepper (paprika).
  • half cup white vinegar
  • 1 tbsp brown sugar (or more if you like it sweet)
  • 4 tbsp olive oil
  • 2 tsp mustard powder
  • 2 tsp black pepper or celery seeds

Take a fresh and crispy bread roll and fill it with a good amount of pulled pork, good splash of Carolina Red and a handful of Carolina Coleslaw. I attacked this sandwich harder than Adam Richman from Man vs. Food ever did! Crispy and soft bread, moist meat, crunchy coleslaw and beautiful sweet BBQ sauce with a serious kick of heat!

This is the smoked food of the gods!!!


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