Drool-Worthy Super Bowl Recipes

 

Pulled Pork

Even after a week of sampling the city’s finest pulled pork, we can’t resist piling it on a Hawaiian roll for a filling snack you can eat in front of the big game. Here’s a recipe straight outta Louisiana from original Meat Weekers Adam & Melissa Walls.
 
Ingredients:
● 1/3 cup sweet paprika (try a good smoked paprika for extra smokiness)
● 2 Tbs. freshly ground black pepper
● 2 Tbs. brown sugar
● 1 1/2 Tbs. kosher salt
● 2 tsp. celery salt
● 2 tsp. garlic powder
● 2 tsp. dry mustard
● 2 tsp. ground cumin
● 3/4 tsp. cayenne pepper
● 1stick of melted butter
● 1/2 cup cider vinegar
● 4 1/2 to 6 lb. bonein pork shoulder, fat trimmed to about 1/8 inch
● Reserve 1 tablespoon of the spice blend for later

Directions:
1. Rinse the pork shoulder under cold running water. Pat dry thoroughly, including all the nooks and crannies. Rub the oil all over the pork, then rub in the spices, working them in well. Reserve 1tbs. of spice mixture for the butter glaze. Let stand at room temperature for 1 1/2 to 2 hours.
2. Prepare a charcoal grill for indirect grilling over medium heat, using hardwood charcoal, or prepare a gas grill for indirect grilling at about 300°F. Place a drip pan underneath the position on the grill rack where you will place the meat.
3. Add about 2 cups hot water to the drip pan and, if there is room, place a small pan of hot water on the grill rack. Be sure to leave room to add more coals as you cook.
4. Place butter, cider vinegar and reserved spices in a blender or whisk in a bowl until emulsified and pour into a basting pot.
5. Scatter a handful of oak, hickory or fruitwood chips over the hot coals; if using a gas grill, add the chips in a smoker box or foil packet.
6. Place the pork on the grill rack over the drip pan. If you have a probe thermometer, insert it through the grill vents and into the center of the meat, without touching the bone.
7. Cover the grill and maintain the temperature at 250° to 300°F. Cook the pork for 2 1/2 to 5 hours. The timing will depend on the diameter of the meat, the ambient temperature, how many times you check the temperature, and whether you add hot or cold charcoal to replenish the spent coals. You will need to replenish the coals about once every hour, when the temperature starts to drop. Add 1 handful of wood chips the second time you add more charcoal or after about 2 hours in a gas grill. Don’t worry if the temperature spikes higher, especially right after adding fresh charcoal.
8. As the pork cooks, baste the meat in the butter mixture every 15-30 min. The pork is done when it is fork tender and the internal temperature registers 190° to 200°F. If you don’t have a probe thermometer, use an instant read thermometer. Don’t check too often, however; every time you lift the lid, the heat loss slows down the cooking time.
9. Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 20 minutes or until the internal temp reads 150. Shred the pork with 2 forks. Serve as is or with your favorite sauce for a saucier dish. Great for pulled pork sandwiches. Serve immediately. Serves 8.


Source: http://www.destinationamerica.com/meat-week/game-day-recipes.htm