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Quien Sabe?

I am not the author of this but, this is pretty much what I do when making strawberry pulled pork.

2 tablespoons olive oil
1 large sweet onion, diced
2 cloves garlic, minced
2 cups strawberries
3 chipotle chiles in adobo sauce (if you don't want that much bite, use one or two)
1 cup ketchup
2/3 cup brown sugar, tightly packed
1 tablespoon Worcestershire sauce
2 teaspoons ground mustard
1/2 teaspoon black pepper
1 teaspoon chili powder
1/2 teaspoon paprika
1 (3 to 4 lb) pork butt or shoulder roast
1 can of Dr.Pepper

Instructions

1. Heat olive oil in a large saucepan over medium-high heat. Add sweet onion and saute, stirring occasionally, for 5 minutes.

2. Add garlic and saute for 60 seconds.

3. Stir in strawberries, chipotle chiles, ketchup, brown sugar, Worcestershire sauce, ground mustard, and black pepper, chili powder and paprika. Increase heat to high and bring to a boil.

4. Transfer to a blender or a food processor and blend until smooth.

5. I trim the fat from the pork butt, shoulder or hind as practical. Then place the pork roast into a slow cooker. Pour sauce over pork, then add the Dr. Pepper.

6. Cover and cook on low for 8 hours or until it "pulls" with fork.


Now if I'm gonna do smoked pulled pork......



I get a Boston Butt or use a hindquarter off one of the pigs I shoot.

I will put the meat on freezer paper and pat it dry.

I will prepare a rub, using Pork Rub and or Grub Rub, then add a cup of light brown sugar, pepper, paprika, kosher salt, "Slap yo' Mamma, chili powder and garlic powder. I will coat all exposed surfaces. If necessary double the amount for your rub,

After I have it coated good, I place the meat in a 2 gallon zip lock freezer bag and either put it in a large bowl in the fridge or on ice in a cooler. I will let it sit for 3 to four hours up to over-night depending on what I got to do in the next 24 hours.

One can google “smoked pulled pork” or other similar topics, but basically a good rule of thumb is two hours per pound at 225 degrees F.

This was a 7.5 lb. Boston but.



I trimmed the fat and had it seasoned by noon yesterday. I seasoned it and let it sit in a 2 gallon bag in the refrigerator crisper until I took it out about 7:15 PM.
I had already heated my smoker to 225 degrees F and had placed two cups of wine, and a couple teaspoons of honey and maple syrup in the smoker to add moisture. I usually smoke pork with apple or cherry and a bit of hickory.

I got it in the smoker at 7:30 PM. Each hour for the next 5 hours, on the hour mark I mopped it with the following sauce…….

1 cup apple cider vinegar
½ cup wate
2 tbsp light brown sugar
1 tbsp vegetable oil
1 tsp black pepper
1 tbsp chili powder
1 tsp paprika
2 tsp kosher salt
½ tsp ground mustard
2 tbsp Worcesstershire sause
Tbsp honey
Tbsp maple syrup.

Combine this and bring to a boil.

I mop the top and sides, then turn over and mop top and sides.

Crash about 12:45 AM,

Mop once more about 7:30 AM

Take out of the smoker at 10:30 AM, having smoked for 15 hours.

I then put the roast in a crock pot on warm for an hour to let it rest.



If it is not quite there yet, put crock-pot on low for another hour. You’ll know when its right!

Ya!

GWB