pulled pork sous vide 10 timer

. Get my secrets to making pizza at home and feel like a true home chef with my sous vide recipes. Set the temperature on your sous vide cooker to 165°F for pull-apart-tender pork, or to 145°F for pork that is tender but still sliceable. until the pork shoulder is completely seared and brown. Rub pork shoulder with yellow mustard to help rub adhere to meat. service may be expedited for an additional Most items shipped via standard parcel Still, there are times when we want things a little more streamlined, a little more hands-off, a little more reliable. But when cooked right, it becomes so juicy, flavorful and tender, you hardly need to use any strength to pull it Sous vide pork at 165ºF for 24 hours. Drench with your favorite BBQ sauce and enjoy. I think next time I'll either smoke it to 140° before the sous vide bath, or I'll just use a stronger wood like hickory or mesquite. I use the same sauce to make my all-time-favorite beef barbacoa.Now that I've experimented using this sauce with pork, I'm very pleased to say that it works wonders! Smoke the pork roast at 190 degrees for 2-4 hours (longer if you have a large roast) Add the pork to the plastic bag you'll use, vacuum seal bag is best. The downside of the sous vide method is that you will need a vacuum sealer to store the pork. Leaving the shoulder in for 24 hours breaks down the connective tissue (collagen), which is the sweet spot for extremely juicy meat. Finishing in the oven at a low temperature helps dry out the exterior, the way a smoker slowly creates a rich, caramelized bark. Δdocument.getElementById( "ak_js" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. I'm willing to make that commitment a few times a year so long as I've got beer and friends on hand, but it's not ideal for a weeknight meal. For alternatives, shortening the cook time (say, 12 hours) will allow for more of a chopped, tender pork sandwich, while cooking longer (more like 48-72 hours) will result in extra "pull-able" pork -- it just depends how you like it! By adding a small amount of sodium nitrite to the spice rub, you end up with a nice pink 'smoke' ring after the pork is done cooking—no actual smoke involved!". When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of the charcoal grate. Use your favorite BBQ rub, then drench in your favorite store-bought or homemade BBQ sauce. 1/2 teaspoon (2g) Prague Powder #1 (optional; see note), 1 tablespoon (12g) whole yellow mustard seed, 1 teaspoon (4g) freshly ground black pepper, 2 tablespoons (20g) granulated garlic powder, 1 whole boneless or bone-in pork butt (shoulder), 5 to 7 pounds total (2.25 to 3.25kg), 1/2 teaspoon (3ml) liquid smoke, such as Wright's Liquid Smoke (optional; see note). The immersion circulator allows you to make perfectly juicy and tender tenderloin, every single time.Time to say goodbye to the days of dry pork, and hello to pork cooked exactly how you want it. Don't get me wrong. Now there should be a thick brown bark covering the pork (and your house should smell delicious). Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. It’s a great dish to make for a party because you can sous vide 4, 5, maybe even more pounds of pork shoulder, and feed a whole bunch of people. Using your hands, rub the seasoning on the pork shoulder well. Love to eat out and travel? In fact, I probably like the process way more than the next guy. Place pork shoulder in a sous vide–safe vacuum-sealer bag. Dripping in a sweet homemade BBQ sauce, this sous vide pulled pork recipe is perfect for your favorite pulled pork sandwiches, sous vide pork tacos, or lettuce wraps. Pork shoulder (sometimes called "Boston butt") is a tougher cut of meat. Cure for a Week. 1. Fundet i bogen – Side 190... 22 shopping for 20 sinking, 23 Pork BBQ Pork Ribs, 74–75 190 Carnitas Tacos with Salsa Werde, 73 Drunken Noodles, ... 96 time and temperature cooking guide for 183 Pot Pie, Chicken, 52–53 Pre-searing, 10 Puffpastry, 53 Chicken Pot ... (After all, liquid smoke is nothing more than the condensed contents of actual wood smoke—mostly the exact same condensates that are deposited on meat as it's being smoked.) Pro-tip for the sous vide cook: weigh that pork shoulder down. Sometimes I sous vide them for 48 hours, but you can do 24 hours in the sous vide bath and they’ll still taste delicious. Preheat sous vide machine to 165ºF. My story. Yellow mustard; Directions: 1. Det tager kun 60 timer at lave pulled pork, efter sous vide metoden. Prague Powder #1 can be added to give the shoulder a pink "smoke" ring. Rub pork shoulder with yellow mustard to help rub adhere to meat. Pulled pork sous vide. af JakobL » 16. maj 2011, 06:22 . This is a slow process that takes both heat and time—the cooler the temperature of the pork, the longer it takes. Incidentally, cooking the pork for longer periods of time will eventually allow it to break down to the point where individual muscle fibers begin to soften, giving the pork a mushy texture I find off-putting. Transfer contents to a vacuum bag and seal. Fundet i bogen – Side 143COFFEE-SPICED PORK TENDERLOIN WITH WILD RICE AND RED CABBAGE SLAW Porktenderloin is both the leanest and the most delicate cut of ... sERVEs 4 as a main course sousvipe cooking TIME 1 hoursor up to 5 hours|| Active PREPTIME, 25 minutes, ... Step 6. Here’s my answer. I’m passionate about sous vide cooking, and maybe that’s why Sip Bite Go has become one of the most popular sous vide blogs on the web. Take your kitchen skills to the next level with The Home Chef’s Sous Vide Cookbook. shipment when standard shipping is selected. Your email address will not be published. To Finish on the Grill: Light 1/2 chimney full of charcoal. Adding a product like smoked salt to the rub can also give the pork a smoky flavor without any actual smoking in the process. This pulled pork torta might take some time to make, but don't worry, most of the prep is marinating time for the pork. "Here's the fact: The smoke ring is purely cosmetic. My wife doesn't like smoke flavor so I only bust out the smoker on guys weekends. Fundet i bogen – Side 86After 24 hours of sous vide cooking, the fatty pork belly is juicy and tender, but doesn't fall apart like pulled pork ... which will help it retain some extra moisture, although it will also add an extra 24 hours onto the recipe time! Sous Vide Mexican Carnitas Directions. Set the temperature on your sous vide cooker to 165°F for pull-apart-tender pork, or to 145°F for pork that is tender but still sliceable. Sous Vide Pulled Pork Perfection Neal Lagatta @FullFlavorKitchen Branford Ct. Pulled pork is awesome in CleverChef Pro - so moist - and is done in a fraction of the time it takes in an oven or slow cooker. Sous vide precision cooker, vacuum sealer, spice grinder, wire rack and rimmed baking sheet (if finishing in oven), grill or smoker and hardwood chunks (if finishing over live fire). Keep an eye on the water. You can get a good idea of cook time from Douglas Baldwin's charts. The pork belly is heavily seasoned before its rolled up with plenty of herbs and tied tightly with twine. Season very liberally, being sure to completely salt the pork shoulder. Springtime is near and I am in the mood for a nice backyard BBQ — minus the grill. Season very liberally, being sure to completely salt the pork shoulder. "Garnish with green onions, if desired." Smoke the pork roast at 190 degrees for 2-4 hours (longer if you have a large roast) Add the pork to the plastic bag you'll use, vacuum seal bag is best. Først skal kødet sprænges i 12 timer . While the sous vide bath preheats, rub pork shoulder with BBQ rub seasonings. Pulled pork - sous vide. The rolled-up pork is cooked sous . We come back again to two main reasons: convenience (monitoring a grill for the one to two hours it takes to finish a pork shoulder is much less of a commitment than monitoring it all day) and texture. This post may contain affiliate links. Or remove and dry it then reseal it for . When the bath is at temperature, add sealed bag with pork and cover with foil or plastic wrap. delivery by a certain date. Split some orange or limes into quarters and squeeze juice into bowl before adding rest of fruit. Alternatively, set half the burners on a gas grill to medium-high heat, cover, and preheat for 10 minutes. When ready to serve, grill the pork over medium heat until it has a nice color. These sous vide pork tacos! Sous vide if my favorite way to cook it because you can also make a really flavorful and tender chop-like cut, which is unique to the sous vide process.. Boston butt is very similar to pork shoulder and is one of the tougher cuts of the pig. Aside from the flexibility of cooking time, temperature flexibility is the other advantage of sous vide pulled pork. I go about my day (or two days, as the case may be) with the circulator quietly heating away in the corner of the kitchen, slowly tenderizing that tough cut of meat until it's ready to be finished and served. There are a few reasons. Clean and oil the grilling grate. When the bath is at temperature, add sealed bag with pork and cover with foil or plastic wrap. . may apply to certain delivery exceptions sodium nitrite. This sous vide pulled pork is tender, juicy, and ready in just 24 hours! The pink curing salt is added to the pork's seasoning blend. A second coating will help the rub adhere to the pork and create a more realistic "bark" to the pork. Sous vide, on the other hand, is a set-it-and-forget-it affair for the bulk of the cooking. It is another indoor method, done in a special kitchen appliance or on the stovetop. The reaction between sodium nitrite and myoglobin is very similar to that between myoglobin and CO/NO, and it has the same effect: fixing the pink color. Step 5. So heat a skillet to medium-high and add olive oil. Set your sous-vide precision cooker to 165°F for more traditionally textured pulled pork, or 145°F for sliceable but tender pork. A small shot of liquid smoke added to the bag before cooking the shoulder sous vide will give it a mild smokiness that captures most of the flavors of real outdoor cooking. Sous vide pork shoulder cooked to fork tender without babysitting. Smoke: at least 6 hours at 200 degrees F (or until you've achieved a good bark) If your roast is smaller than 5 pounds, decrease the sous vide time to 18 hours. Glaze with barbecue sauce on both sides. The combination of smoke flavor, molasses, and liquid aminos creates a complex smokey, sweet & savory flavor to simulate real BBQ. My sous vide is currently at 160F for 18 hours and then I will finish in the oven to build the crust. Ligger i køleskabet et døgn, Sous vide ved 80 gr. Only a few simple ingredients are needed for this sous vide pulled pork recipe! Pre-heat the sous vide water bath to 145°F. 1 oz Liquid Aminos. This feature greatly extends shelf life. 3. Living in France this was an easy way to make this North Carolina Comfort Classic . My family asked me to make pulled pork for a party this weekend and I normally use my smoker, but since I just got my sous vide, I figured I would do both. Lipavi N15 racks -2 each. 4-5 lb pork shoulder Equipment 1. Yes, you read that right: Delicious BBQ without the grill! Now, you may ask, "If I've got a smoker or a kettle grill, why not just cook it start to finish in the smoker?" This pulled pork recipe makes any main dish hearty, flavorful, and satisfying. As meat cooks in an environment rich with carbon monoxide and nitric oxide, its pink color becomes 'fixed,' preventing it from oxidizing and turning into metmyoglobin, the brown pigment you see in cooked (or old) meat. I have broiled ribs to finish but it didn't work well for PP. I en almindelig ovn er det ikke ualmindeligt, at temperaturen kan svinge helt op til 20 grader, men i en sous vide er det en helt anden sag. Add 4 to 5 hardwood chunks to the hotter side of grill. 8 cm. You can buy a sous vide machine, or you can use a large stove-top pot. I ended up using a 3-pound pork shoulder, but you can sous vide up to a 5 pound pork shoulder. Sous vide can also be used to reheat your pulled pork from frozen, which is excellent if you don't have 24 hours of defrosting time. You mean that pink ring of meat that appears around the edges of a well-smoked rack of ribs or brisket? Add liquid smoke (if using) and seal bag. Leave it to cook for 6-8 hours. Yeah, what about it? Step 2. unable to be expedited further. Step 1. Season generously with salt and toss to combine. Add liquid smoke (if using) and seal bag. While you can buy sous vide machines, you can also accomplish this cooking technique using a large cooking pot. includes curbside delivery and liftgate Step 1 is to prep the pork, so make sure you have time to do this in advance. Roast until a deep, dark bark has formed, about 1 1/2 hours. I like a good slow-smoked, true barbecue pork shoulder just as much as the next guy. Everyday I’m asked, “what do you need to sous vide food?”. Emeril's Pulled Pork Sandwich. 2. Well, according to folks like Meathead Goldwyn—author of Meathead: The Science of Great Barbecue and Grilling, the eponymous book on the science of barbecue—the flavorful compounds in smoke will adhere to and penetrate raw meat better than cooked meat. Brush with Liquid Smoke, Liquid Aminos, & Molasses. How to Reheat Pulled Pork with the Sous Vide Method. Pulled Pork Barbecue. The store will not work correctly in the case when cookies are disabled. Spotix, All products available on our website Divide mixture in half. See my guide on where to eat in Portland, OR. Transfer pork to a large bowl or cutting board. How to Reheat Pulled Pork Sous Vide (pronounced soo veed) Sous Vide is French for "under vacuum". Using a couple of forks, shred meat into bite-size pieces (or, if you cooked it at 145°F, use a knife to slice the pork). Breaking down tough connective tissues like collagen into tender, lip-smacking gelatin is the primary goal when cooking a pork shoulder. Seal the bag. Pork shoulder is such a fatty cut that it doesn't dry out when cut. After the first 18 hours was up, I removed the sous vide first pork shoulder, and chilled it for a little bit to . Sous vide temperature and time parameters are the essential keys to sous vide success. For step 6, it is best to carefully remove the pork and set aside, then re-introduce once the liquid has been discarded. This does not Unlike other recipes, you don’t need to pat dry sous vide pulled pork. Svinehjerter 62° - 30 minutter. Chop the meat, stir back in any juices. Not only that, but using a sous vide cooker to cook pork shoulder can allow you to achieve textures you can . 24 hours with 60 minutes prep and finish time 1 cooksnap. SOUS VIDE 2. Heat for a further minute and stirring again. Sous vide cooking makes the meat so much more tender and juicer compared to traditional methods using crock pot, instant pot, or oven. Fundet i bogen – Side 10She had a went to dinner with a group of chefs chicken wings were done from around the country at a trendy sous vide and just finished off in the bite and then whispered in my ear , restaurant . I walked out of the oven . At no time did ... Add salt and vinegar to the bag. Chop the meat, stir back in any juices. Set your sous-vide precision cooker to 165°F for more traditionally textured pulled pork, or 145°F for sliceable but tender pork. Step 3. Prep Time: 2 minutes; Total Time: . Recommended Sous Vide Pork Shoulder Temperatures, Finish Sous Vide Pork in an Oven or Smoker, How to Make Smoky Sous Vide Pulled Pork Shoulder | The Food Lab, How to Cook Sous Vide Smoked Brisket | The Food Lab, 11 Recipes for Smoky, Tender Ribs for Labor Day, Cuban-Style Roast Pork Shoulder With Mojo Recipe, Cochinita Pibil (Yucatán-Style Barbecued Pork) Recipe, 11 Sous Vide Pork Recipes for Tender, Juicier Meat, 11 Smoked Meat Recipes for Summer Feasting, How to Make Pork Shoulder Chashu for Ramen, The Ultimate Homemade McRib (Smoked-Rib Sandwich) Recipe, the method I use for my sous vide ribs: liquid smoke, this great myth-busting article on the smoke ring. Your email address will not be published. Then cover the grill and allow to cook for a half hour. But when cooked right, it becomes so juicy, flavorful and tender, you hardly need to use any strength to pull it Don't get me wrong. It used to be something that only chefs used, but now you can buy your own sous vide machine. If it's bigger than 8 pounds, up the sous vide time to ~30 hours. Svinelever 1000 gram 61° - 1 time. Final tips for making sous vide pulled pork, Sous Vide Pulled Pork Recipe | Sip Bite Go, Lobster Rolls 101 With Mason’s Famous Lobster Rolls Owner, Baked Feta With Peppers, Onions, And Spaghetti Squash, Making Pizza At Home with Store Bought Dough, Best Fall Fruits and Vegetables In Season To Cook With, 41+ New Modern Thanksgiving Menu Recipes 2021, 21+ Best Stuffing Recipes For Tasty Homemade Meals, Easy Cheddar Beer Cheese Dip for Pretzels, 15+ Easy Potato Side Dish Recipes For Steak, How To Make Ground Beef Patties For Burgers, Cheesy Italian Stuffed Shells with Ground Beef Filling, Crispy Baked Chicken Wings (With Sauce + Dry Rub). Season with 1 tablespoon dry rub and transfer to a large zipper lock or vacuum seal bag. It's well worth the wait. Know what’s delicious to make with this recipe? Cook Drop your sealed pork into the water bath set a timer for 18 to 24 hours and relax. Take pork shoulder out of the bag and with two forks or shredding tools, pull apart pork. Fundet i bogen – Side 135Nakkefilet (her tilberedt ved 58° i 4 timer) har en kraftig smag af gris, der suppleres af en skarp krydret duft og fedme fra ... Læs mere på sousvide20.dk: Trin-for-trin Pulled pork af nakkefilet bliver saftigt og mørt af den lange ... Add liquid smoke (if using) and seal bag. Pork loin, 1 each, usually about 10 lb/4.5 Kg. F/57, most cuts of pork will be tender after 24 hours; some practitioners use a higher temperature to achieve the "pulled pork" result. Learn how your comment data is processed. Fundet i bogen – Side 132COOKS: 135°F (57.2°C) for 1 to 2 days • PREP: 10 minutes• SERVES: 2 to 4 FOR THE SPARE RIBS 2 tablespoons Chinese fivespice powder 1 tablespoon ground ginger 2 to 3 pounds of pork spare ribs Salt and freshly ground black pepper FOR THE ... Sous vide pulled pork step-by-step video on. Get fresh recipes, cooking tips, deal alerts, and more! Is it better to apply that smoke before or after cooking sous vide? Fundet i bogen – Side 197During fresh pea season, bright green infuses every inch of the menu, from a velvety spring pea soup, to sous-vide duck breast as soft as sushi fanned over a slivered bed of sugar snap peas. A 'smoke' ring will appear in any environment in which meat is slow-cooked in the presence of CO or NO, whether or not any smoke is involved in the process at all. With the smoker/sous vide method, I smoke the pork for 4-5 hours at about 225F during the afternoon the day before the party. And then in my 20’s I didn’t have to cook because my job involved a lot of travel and it was easier to eat out. Place in a regular oven at 175°C and bake until the skin is crispy. When the pan is hot, add the pork shoulder and sear each side (don’t forget those edges!) This guide was produced for Serious Eats as part of our partnership with Anova, the makers of the Anova Precision Cooker. One way is to use the method I use for my sous vide ribs: liquid smoke. Half is applied prior to sous vide cooking and the other half is applied before finishing the meat in an oven or smoker. Sous Vide Pork Chops with a Summer Vegetable Saute . Pulled Pork With Soft Tacos. Smoking pulled pork is *delicious* - but some people who live in apartments, don't have a smoker, or don't have the know-how to smoke can benefit from this alternative. The combination of smoke flavor, molasses, and liquid aminos creates a complex smokey, sweet & savory flavor to simulate real BBQ. 60 gr. deliveries to hard to reach areas). Season very liberally, being sure to completely salt the pork shoulder. Reheating both sous vide doesn't seem to make any significant difference that I can tell. In a small sauce pan or skillet on the stove, set to medium-high heat, add the pork juice and butter. Fundet i bogen – Side 189... 122–123 24-Hour Pork Belly with Potato Purée and Caramelized Apple, 82–84 poultry pre-searing, 28 time and temperatures for, 16 see also chicken Pulled Pork Sliders with Apple Slaw, 67–68 immersion circulators, 9–10 Indulgent ... Rub reserved spice mixture into the surface of the pork. Sous vide is a cooking method involving immersing food contained in a vacuum sealed bag into a hot water bath. Step 4: Cook Drop your sealed pork into the water bath, set a timer for 18 to 24 hours, and relax. In fact, I probably like the process way more than the next guy. Want to try making sliders? I have a convection oven and do 275 for 2-3 hours. I know the feeling. If you'd rather not drag out your big smoker grill, check out this great BBQ pork recipe using an immersion circulator. Testing this out side by side—smoking first, followed by sous vide, versus sous vide first, followed by smoke—confirmed this. Ingredients. Even with a finish on the grill, a pork shoulder cooked sous vide will come out juicier than one cooked 100% on the grill. I LOVE a good pulled pork, and Boston butt is the perfect cut to use for it. Brug 2/3 af din rub til at marinere dit kød med. The moment you've been waiting for - service. Sous vide tider og temperaturer på svinekød. My new book is out! My smoker will be closer at 225-250F for 8-10 hours. Prepare the seasoning of the pork by mixing the salt, pepper, oregano, minced garlic, cumin, and paprika in a small bowl. Use a lid or cover the water with foil to retain moisture. In fact, I probably like the process way more than the next guy. Step 3. I cook Pork Tenderloin all the time as it is a quick and easy meal. 2. En anden fordel ved tilberedning af kød som sous vide er, at man opnår en meget konstant temperatur hele vejen igennem tilberedningen. 2 oz Molasses. BYO little red stool. Der skal naturligvis også en god cole slaw og nogle gode burger boller til. Karbonader, krebinetter, frikadeller af kalv og flæsk 3 cm . Why Sous Vide Pork Shoulder? In this book you will discover: The 10 biggest meal prep mistakes - and how to avoid them How to batch cook with no fancy equipment The 8 items you must have in your pantry to whip up a delicious last minute keto-friendly meal How to ensure ... Dip the bag in a water filler container, keeping the zip-line above the water surface. That means, sear it before sous vide cooking it. There's less work to do on-site if you pull it ahead of time, but not by much. Allow to cook for 18 to 24 hours. I use the same sauce to make my all-time-favorite beef barbacoa.Now that I've experimented using this sauce with pork, I'm very pleased to say that it works wonders! The only thing I'm not sure about is if I should keep the pork in the bag with the liquids after sous vide. Then take the pork shoulder out of the bag and with two forks or shredding tools, and pull apart the pork. BBQ Sauce With Sous Vide Pork Juice Steps. This food hobby, turned blog, has recently become a sous vide cookbook. Use a lid or cover the water with foil to retain moisture. Here's what I found: At a bath temperature of 200°F, pork shoulders take only a few hours to become fall-apart tender. Second, sous vide allows you to get textures that are impossible to achieve using traditional cooking methods. Sous vide pork shoulder is the stress-free way to make the best-pulled pork.The easy, hands-off technique of sous vide cooking for 24 hours followed by smoking for a few hours with your preferred hardwood will yield a texture of smoked pulled pork that can't be achieved with other traditional cooking methods. There is no CO or NO present in a sous vide bag, so getting that smoke ring seems like an impossibility, right? Still, there are times when we want things a little more streamlined, a little more hands-off, a little more reliable. Since you sear before sous viding pork in this recipe (called a “reverse sear”), you don’t sear the pork again before serving. Directions. In sous vide cooking, food is vacuum sealed in a watertight bag and placed into a bath of hot water (never boiling water) for the required cooking time. include processing time, which may or may resources and discretion. This recipe uses the Anova Precision Oven's sous vide mode and steam function for pull-apart, tender pork shoulder. When the bath is at temperature, add sealed bag with pork and cover with foil or plastic wrap. Check the water level of the sous vide bath regularly because long cook times may require replenishing the water periodically. Sous Vide in Particular. 2. The longer the cooking time the more the tender the sous vide pulled pork will become. Step 2. Standard The results of cooking pork at these temperature extremes are wildly different. Heat sous vide bath to 165°F. Set the Anova Sous Vide Precision Cooker to 187ºF (86ºC). 10-12 people. Pork shoulder has lots of connective tissue that needs to break down. This compound uses the US cut, 'pork butt' (or 'Boston roast') which absolutely absolutely avalanche afar afterwards cooking. Not so fast. Sous vide cooking allows us to cook at temperatures that are significantly lower and more stable than traditional methods, which means that we can achieve tender results with relatively little moisture loss. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science. First preheat your sous vide machine to 165ºF. Items shipped via Koteletter 300 gram / 2 cm tykke 59 °C 2½ timer. services. type, carrier, and service level of each After this stage, pork can be refrigerated for up to 1 week before continuing. To Finish in the Oven: Adjust oven rack to lower-middle position and preheat oven to 300°F. . I'm planning on the make some pulled pork buns at work during the night shift. For some deeper science on the smoke ring, I highly recommend reading this great myth-busting article on the smoke ring from AmazingRibs.com. Smoke until a deep, dark bark has formed, about 1 1/2 hours. freight are shipped at the fastest available Still, there are times when we want things a little more streamlined, a little more hands-off, a little more reliable. Once cooked, chill. This recipe is perfect for making sous vide pork tacos, pulled pork sandwiches, leftover pulled pork pizza, and lettuce wraps. Growing up, I didn’t learn to cook. Sous Vide Smoked Pulled Pork What you'll need: 8-10 pound pork shoulder (smaller is fine, just adjust smoke time to around 3 hours) Meat Church Honey Hog Rub (or your favorite rub…but trust us, get some Meat Church!) For the Spice Rub: Working in batches, combine paprika, brown sugar, salt, Prague Powder (if using to develop a smoke ring), mustard seed, black pepper, garlic powder, oregano, coriander seed, and red pepper flakes in a spice grinder and reduce to a fine powder. Lipavi C15 container with appropriate lid.

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