Pulled Pork Leftover Edition – Carnitas Burritos!

I’ve been smoking A LOT of pork shoulders lately, and while I could eat BBQ pork sandwiches just about every day, it’s always nice to have a little variety. Of course, when you’ve already done the work of smoking the shoulder, you’re looking for a recipe for the leftovers that’s quick and easy. For leftover pulled pork, it’s hard to beat carnitas burritos.

I’m going to keep this recipe pretty vague. In fact, it’s not really a recipe so much as a suggestion – if you have leftover pork, make some burritos. That said, here’s what I used:

Ingredients

Leftover smoked pork shoulder (here’s my recipe for smoking BBQ pork on the grill)
One can of black beans
1 cup of white rice, cooked according to package directions
Shredded cheese
Salsa of your choice (here’s a great recipe for salsa with grilled corn)
Plain Greek yogurt – a tasty, healthy substitute for sour cream. Bet you won’t taste the difference!
Tortillas, warmed on stove, grill, or in microwave
Lettuce (grilled if you want!)

Directions

1.    Directions? Seriously? Ok, I’ll play along. Place tortilla on plate. Pile all other ingredients high. Wrap up in tortilla. Eat!

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Leftover Edition – Pulled Pork Chili

Here’s a great recipe if you have some leftover smoked pulled pork on a cool, dreary day – pulled pork chili!

Ingredients:

2-3 pounds leftover pulled pork, smoked on the grill
1 onion, chopped
4 cloves garlic, minced
1 tablespoon olive oil
2 cans kidney beans (16 oz. each), rinsed and drained
2 cans tomato sauce (15 oz. each)
2 cans diced tomatoes with chilies (14.5 oz. each)
1 cup water
2 bay leaves
¼ cup chili powder
1 tablespoon each of the following: salt, brown sugar, dried basil, dried oregano, dried thyme, black pepper
Optional: 1 can corn, drained

Directions:

1.    Pull apart leftover pork. Chop up any large pieces.
2.    In a Dutch oven, sauté the onion and garlic in olive oil over medium heat.
3.    Add and stir in pork, beans, tomatoes, tomato sauce, water, spices and corn.
4.    Bring to a boil. Reduce heat to low, simmer at least 45 minutes. 

Great with cornbread and topped with shredded cheddar cheese.

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Ketchup and Molasses BBQ Sauce

Everyone has their own idea of the perfect BBQ sauce.  I’m not here to weigh in on those regional and statewide debates.  But if you’re looking for a classic barbeque sauce, I think this fits the bill.  It’s ketchup and molasses-based, with apple cider vinegar and a host of other flavors.  Try it with this recipe for smoked pork shoulder on the grill, and even give it a taste test by comparing to this recipe for Carolina-style mustard-based sauce.

  
Ingredients:

¼ cup butter
1 medium onion, minced
2 garlic cloves, minced
2 tablespoons olive oil
½ cup ketchup
¼ lemon juice
½ cup cider vinegar
½ cup molasses
1/3 cup Worcestershire sauce
½ cup loosely packed brown sugar
1 tablespoon hot sauce
1 teaspoon salt
1 teaspoon pepper

Directions:

1.    In saucepan over medium heat, melt butter.
2.    Add onion and garlic.  Cook 3-4 minutes, until onions are translucent. 
3.    Add all other ingredients.  Bring to a simmer. 
4.    Taste and adjust flavor to your preference.
5.    Cook down for about 20 minutes on low heat, stirring frequently.
6.    Remove from heat.  Serve immediately, or refrigerate and then reheat and serve when you’re ready.

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Carolina-Style Mustard-Based BBQ Sauce

From the Carolinas to Kansas (aka, the BBQ belt), everybody has their own preference on barbeque sauce, and where you’re from plays a huge factor in what you like.  Mustard-based sauces are typically associated with my home state of South Carolina, but in fact, this sweet-and-spicy treat isn’t the preferred sauce statewide.  It finds its home in Columbia, and it’s popular throughout the midlands and lowcountry.

Here’s my take, after a little trial and error, on Carolina-style, mustard-based sauce.  Try it with this recipe for smoked pork shoulder on the grill, and cook it alongside this ketchup-and-molasses-based sauce for a little regional taste test!

Ingredients:

¼ cup butter
1 cup mustard
½ cup loosely packed brown sugar
½ cup cider vinegar
¼ cup Worcestershire sauce
1 tablespoon hot sauce
1 teaspoon onion salt
 2 teaspoons salt
1 teaspoon pepper
¼ cup honey

Directions:

1.    In saucepan over medium heat, melt better.
2.    Slowly stir in all other ingredients. Using a whisk is easiest.  Bring to a simmer.
3.    Give it a taste.  If you want it sweeter, add honey or brown sugar.  Hotter?  Add sauce or pepper.  Saltier?  Do I really have to tell you what to do?
4.    Let simmer for 3-4 minutes, remove from heat.
5.    Enjoy right away, or refrigerate and reheat when ready to serve.

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Holy Smokes! How to Smoke BBQ Pork on the Grill

Those of us raised in the south know that barbeque is barbeque and grilling is grilling, and never the twain shall meet.  Ok, maybe “never” is a bit strong. 

In fact, you can barbeque pork on the grill, but the principles of BBQ stay the same.  Say it with me, LOW AND SLOW.  The key to smoking pork on the grill – in this recipe, a pork shoulder – is to keep the temperature constant and low while the meat reaches fall-off-the-bone status.  And if you follow this recipe for smoked pork shoulder on the grill, fall off the bone it shall.  Try it with ketchup-and-molasses-based sauce, Columbia, SC-mustard-based sauce, Dr. Pepper sauce, or Cherry Cola Sauce. Dig in!

Prep time: 10 minutes.  Cooking time: 10-12 hours

Ingredients:

Pork shoulder (allow 1 pound per person)

Dry rub ingredients:

1 cup brown sugar
1/4 cup salt
2 tablespoons black pepper
1/2 tablespoon cayenne pepper
1 tablespoon garlic powder
1 tablespoon onion salt
2 tablespoons paprika

Directions:

1.    The day before you’re planning to smoke your pork shoulder, combine all dry run ingredients in a bowl.  Rub generously over meat, cover, and refrigerate.

2.    The day you’re planning to cook, set your alarm early!  It’s going to take about 12 hours total time.
3.    First thing, take the pork out of the fridge.  Then start soaking your wood chunks (or chips, though chunks are better) in water.  TIP: Toss a little apple cider vinegar in the water.  Then light your about 16 pieces of charcoal in a chimney starter.
4.    When the charcoal is ready, place it on the far end of the grill, in a charcoal holder if you have one (or a neat pile if you don’t).  Put a handful of wood chunks/chips over the charcoal.  The wood will give you your smoke, which is key for the flavor.

 
5.    On the other side, place a drip pan, with a little bit of apple cider vinegar poured in the bottom of the pan, lime so:

 
6.    Place the pork shoulder onto a grilling grate, and place the grate above the drip pan.  Your set up should look like this:

  
7.    Place the cover over the grill, with the holes above the meat, opposite the coal.  Make sure the holes on the cover and the bottom of the grill are open.  This should get some good smoke going!
8.    Now comes the hard part.  To maintain a constant, low temperature (you want to keep it as close to 225 degrees as possible), you’re going to need to keep about 12-15 lit charcoals going at all times, so you need to replace the coals every 60-90 minutes.  But you need to add coals that are already lit.  So every hour or so, light 12-15 new coals in the chimney starter.  Once they’re ready, add them to the grill. 
9.    For the first 3-4 hours, you should also add (pre-soaked) wood chunks/chips every 60 minutes to keep the smoke going.
10.    At about 3 hours (or closer to 4 if it’s a large shoulder), your meat will have a nice, black crust, like so:

11.    At this point, it won’t be able to take in any more smoke, so go ahead and wrap it in thick aluminum foil, and don’t bother adding wood chunks for the rest of the cooking time.  Just keep adding new coal as needed.
12.    When the shoulder reaches an interior temperature of 190 degrees, remove the pork from the grill.  Let rest for 30 minutes in foil.
13.    Open:

14.    Pull apart and enjoy!

 
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