My garden is really doing well this year, so far we have harvested a fabulous crop of peas which went so crazy we had to share it with everyone we knew. Just so that Dave doesn't feel bad about is wild banana squash, I guess that I should admit that I like spaghetti squash so we planted a couple of those as well as the banana's and mine are going just as crazy as Dave's banana's, so this winter we may only be eating banana and spaghetti squash for all of our meals. Well, today I am home working and thought yummy pulled pork sounds like a great idea for dinner tonight. So I purchased a roast (4 pounds) and found this recipe on the Food Network website (see the link for more info).
Pulled Pork Sandwiches...
8 pound pork shoulder roast
8 - 10 garlic cloves
1/4 cup paprika
1/4 cup brown sugar
1 Tbsp kosher salt
1 Tbsp black pepper
1 tsp cayenne pepper
Cut 8 - 10 slits in the roast and stuff each with a clove of garlic.
Mix dry ingredients together with a whisk and rub generously over roast, wrap in saran wrap and place in fridge over night.
Soak 5 cups of wood chips in water over night.
Gas grill directions:
Place wood chips in smoker box and place on grill, turn the burners on to high only on the side of the grill with the smoker box, once grill is warmed up turn the heat down to medium.
Take meat out of the oven and place in an aluminum (I used disposable) pan with 1 1/5 cups of water. Place on the cooler side of the grill. Check meat and rotate every hour until internal temperature reaches 180 degrees.
Now make the glaze:
1 Cup cider vinegar
1/2 cup water
1/3 cup ketchup
3 Tbsp sugar
1 Tbsp each Worchestershire sauce, salt and pepper.
Brush pork every 20 minutes until it reaches 200 degrees (1 to 2 more hours).
Let rest 15 minutes. Shred the meat and toss with more of the vinegar glaze. Serve on rolls.
Here is the link for the food network:
Pulled Pork Sandwiches
Check back later to see if the family liked this recipe... I am still glazing as we speak! lol
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