We’re smoking a ton of meat at Edible Culture this Spring, and pulled pork has been at the top of the list. Slow smoked pork shoulder is one of our favorites, low and slow for hours, a rich, buttery, slightly sweet meat that works brilliantly as a sandwich, but also nothing short of culinary nirvana when served alone with German potato salad and our homemade Bread and Butter Pickles http://www.edibleculture.net/blog/bread-and-butter-pickles.
Before we fire up the smoker we need to begin with a worthy rub and sauce for our pork. Our two recipes below will ensure that your meat is enhanced, but not overpowered by the support it needs in addition to smoke. Keep and eye out this week for our High South Smoked Pulled Pork later this week, but before you get started equip yourself with the two things that will elevate your “butt” : rub and sauce.
High South BBQ Rub
Yields: 3 Cups | Prep: 5 Minutes
Our rub is pepper heavy because we like the way it reacts with the rich, buttery texture of the pork; however, if you’re not a pepper fan, simply reduce the black pepper portion by half, increase the salt by double, and adjust the remaining seasonings to your liking.
Ingredients
2 cups black pepper
1 cup kosher salt
4 tablespoons cumin
4 tablespoons paprika
4 tablespoons granulated garlic
3 tablespoons onion powder
3 tablespoons garam masala
Technique: Combine all ingredients in a small bowl and mix well. Store in an airtight container or mason jar for up to three months.
High South BBQ Sauce
Yields: 4 Cups | Prep: 5 Minutes | Cook: 45 Minutes
Our High South BBQ Sauce is super easy, because honestly, why over complicate or mess with a good thing. The history of BBQ sauce can be traced back to 17th century settlers who used the simple ingredients of vinegar, salt, and pepper; and it really wasn’t until the 1920s that Americans started adding ketchup, sugar, and Worcestershire sauce. There are many different variations of BBQ sauce, but ours is closest to the Western Carolina style, sweet and tangy profiles that work well with our “peppery” High South rub.
Ingredients
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons dark brown sugar
5 tablespoons sugar
1 tablespoon fresh ground black pepper
1 tablespoon onion powder
1 teaspoon red pepper flakes
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
Technique: Combine all ingredients in a medium sized sauce pan over high heat; bring to a boil, then reduce to a simmer for 40 minutes. Allow to cool then chill and store in an airtight container or mason jar for up to three weeks.