No smoker required. Slaw on the other hand is. Serve this on buns or preferably on tortillas (hard or soft) with some slaw and sharp cheddar… maybe even hit it with some hot sauce and salsa. Thank her later… preferably with treats or scritches.
| Prep Time | 30 mins |
| Cook Time | 4-5 hours |
| Passive Time | 2 hours |
| Servings |
people
|
Ingredients
SLAW
- 1 cup shredded carrots
- 1 jalapeno diced fine
- 1/2 purple cabbage
- 2-4 whole scallions - sliced fine
- 1/2 cup mayo
- 2 tbsp mustard
- 1 tbsp apple cidar vinegar
- 2 tsp white sugar
- 1/2 tsp celery salt
- 1/2 tsp cumin
- 1/4 tsp pepper pepper pepper
- 1/4 tsp cayenne
Brine
- 4-6 lbs pork shoulder can be bone in or bone out - cut in half to make 2 pieces
- 2 cups water
- 1/2 cup salt
- 1/4 cup sugar
- 3 tbsp liquid smoke hickory is good
Rub
- 1/4 cup yellow mustard
- 2 tsp liquid smoke
- 2 tsp salt
- 2 tbsp sugar
- 2 tbsp smoked pap
- 2 tbsp cracked pepper
- 1 tsp cayenne
Ingredients
SLAW
Brine
Rub
|
|
Instructions
SLAWWWW
- Finely slice cabbage, jalapeno, and scallions. Add to bowls along with shredded carrots.
- In separate bowl, mix remainder of ingredients. Season to taste
- Throw it all together and let it sit and develop for at least 3-4 hours.
- Aww yisssss
Brine Yo Butt
- Mix salt, sugar, and liquid smoke with water until dissolved
- Submerge pork and put in fridge for 2-3 hours
Rub Yo Butt
- Preheat over to 325. Get roasted pan with rack - cover bottom of roasting pan with foil for easy cleanup.
- Remove pork from brine and dry thoroughly
- Combine mustard with 2 tsp liquid smoke.
- Cover pork with mustard mixture
- Combine sugar, salt, pepper, cayenne, smoked pap. Cover pork completely in mixture
- Place pork on rack and cover tightly with tin foil. Roast for 3 hours
- Remove cover and throw it back into the oven to roast for 1 - 2 hours more until desired temp of around 190 - 200 internal
- Remove pork and let it rest for 30-45 mins. Reserve juices through fat separator.
- Shred pork adding in some of the juice as you please
- Server how you want and enjoy!
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