I have been trying a few new ideas with my Pulled Pork recipes by building more depth in the layers of flavor provided by the wood, the rub,the liquid injection blend and the final layer of flavor from a finishing sauce.
The fire of coals on this cook came from cowboy brand of lump charcoal with the addition of a small stick of hickory for my assorted wood pile.
On the rub, I went with the basic structure from Steven Raichlen’s classic book How to Grill with a just a few changes. The main addition was freshly grinding the whole spices with whole coffee beans. I could tell just from the rich smell, change to the texture of the touch and darker color in the rub that this would be a great batch of Que. On one of the roast I added ground dried apple to make it an apple coffee pulled pork.
- Dried Apples 1/4 C
- Black Pepper corns 3 tbsp.
- Brown Sugar 1/4 cup
- Cayenne 1 tsp
- Celery Seeds 2 tsp
- Coffee 1 tbsp.
- coriander 2 tsp
- Cumin Seeds 2 tsp
- Fennel Seeds 3 tsp
- Garlic Powder 2 tsp
- Dry Mustard 2 tsp
- Onion Powder 2 tsp
- Paprika 1/4 C
- Salt 1/4 C
- 1 to 4 Boston Butt Pork Roast
- Use whole spices when possible
- Toast whole pepper corns and other seeds
- Grind spices in a spice or coffee grinder
- Rub on meat and put in fridge over night if you have time
- A few sticks of hickory wood or chips for smoking
- A stick of cherry wood or wood chips for smoking
After about 12 hours of roasting and reaching about 192 degrees in temperature the color changed from light brownish red to a deep almost chocolate coffee mocha with an aroma which seem to float on a faint fog of hickory smoke through the neighborhood.
After letting the pork cool a little, I pulled it by hand and added 3/4 of a cup of Carolina style vinegar sauce to each roast before storing in zip lock bags in the freezer.