Ich habe dieses PP Rezept zugeschickt bekommen.
Der Grillvorgang ist stark beschleunigt, nur ca. 5 Std.
So soll es gehen zuerst mit einem senf Rub das ganze würzen und für 24 stunden in den Kühlschrank .
Grillvorgang:
Ca. 2 Stunden Indirekt Grillen und Räuchern.
Wenn es dann eine Kruste hat das PP
mit Senfbbqsauce bestreichen und dann
bei 190°c ca.2 bis 3 weitere Stunden, bis man das Fleisch mit einer
Gabel auseinanderziehen kann, fertiggaren.
Das machen die dann im Backofen. Ich würde da natürlich den Grill vorziehen.
Meint ihr das geht so es würde die PP Geschichte wesentlich beschleunigen.
Rezept steht untendran leider in Englisch
South Carolina Pulled Pork
Slathering a tangy mustard-based sauce on barbecued pork is a good start, but this regional specialty, nicknamed Carolina gold, demands more than just a last-minute dose of bold flavors. Here’s what we discovered:
Test Kitchen Discoveries
· A combination of grilling and oven-roasting reduces the cooking time from all day (as is common in traditional recipes) to just four or five hours.
· We used the spice rub to jump-start the mustard flavor of the sauce—a full 3 tablespoons of dry mustard gave us the solid mustard punch we wanted and cooked into a rich, spicy crust on the grill.
· Most authentic South Carolina sauces use regular yellow mustard, which our tasters praised for its bright, assertive tang. For the other sauce ingredients, tasters preferred rich brown sugar and white vinegar. We also omitted the onions and garlic because their distinct flavors competed with the mustard. Finally, a little savory Worcestershire and hot sauce rounded out the flavors of the sauce, which tasters preferred uncooked to preserve its brash flavors.
· Brushing the pork with the mustardy barbecue sauce before it goes into the oven produces a second hit of mustard flavor; tossing the shredded pork with the remaining sauce gives the meat a final layer of mustard flavor.
· Relying on the fork test, not time, to determine doneness is key: Just stick a fork straight into the top of the roast and lift. If the fork comes out with little or no resistance, the meat is fork-tender (just right).
STEP BY STEP
Secrets to Smoky, Mustardy Pulled Pork
1. Rubbing the pork shoulder with a spice mixture that's heavy on the dry mustard ensures a mustardy crust.
2. Slow-cooking the pork with a packet of smoking wood chips gives the meat plenty of smoke flavor.
3. Brushing the pork with the mustardy barbecue sauce before it goes into the oven produces a second hit of mustard flavor.
4. Tossing the shredded pork with the remaining sauce gives the meat a final layer of mustard flavor.
South Carolina Pulled Pork
Serves 8
Pork shoulder—usually labeled pork butt or Boston butt—comes both boneless (usually wrapped in netting) or on the bone. The boneless roast is easier to handle, but either one can be used in this recipe. If your roast weighs more than 5 pounds, plan on an extra 30 to 60 minutes of oven time. The cooked meat can be shredded or chopped.
Spice Rub and Pork
3 tablespoons dry mustard
1 1/2 tablespoons light brown sugar
2 tablespoons salt
2 teaspoons pepper
2 teaspoons paprika
1/4 teaspoon cayenne pepper
1 boneless pork shoulder roast (4 to 5 pounds) (see note)
4 cups wood chips , soaked for 15 minutes
Mustard Barbecue Sauce
1/2 cup yellow mustard
1/2 cup packed light brown sugar
1/4 cup white vinegar
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
1 teaspoon salt
1 teaspoon pepper
1. For the spice rub and pork: Combine dry mustard, brown sugar, salt, pepper, paprika, and cayenne, breaking up any lumps. Dry pork with paper towels and rub all over with spice mixture. (Roast can be wrapped tightly in plastic and refrigerated for 24 hours.)
2. Seal wood chips in foil packet and cut vent holes in top. Open bottom vent on grill. Light 50 coals; when covered with fine gray ash, pour in pile on one side of grill. Arrange foil packet directly on coals. Set cooking grate in place and heat, covered, with lid vent open halfway until wood chips begin to smoke heavily, about 5 minutes. (For gas grill, place foil packet directly on primary burner. Heat all burners on high, covered, until wood chips begin to smoke heavily, about 15 minutes. Leave primary burner on high and shut other burner off.) Scrape and oil cooking grate. Place pork on cool side of grill and barbecue, covered, until exterior of pork has a rosy crust, about 2 hours.
3. For the mustard barbecue sauce and to finish: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Whisk mustard, brown sugar, vinegar, Worcestershire, hot sauce, salt, and pepper in bowl until smooth. Transfer pork to roasting pan and brush 1/2 cup sauce over meat. Cover roasting pan tightly with foil and bake until fork inserted into pork can be removed with no resistance, 2 to 3 hours. Remove from oven and rest, still wrapped in foil, for 30 minutes. Unwrap pork and, when cool enough to handle, pull meat into thin shreds, discarding fat, if desired. Toss pork with remaining sauce. Serve.
Der Grillvorgang ist stark beschleunigt, nur ca. 5 Std.
So soll es gehen zuerst mit einem senf Rub das ganze würzen und für 24 stunden in den Kühlschrank .
Grillvorgang:
Ca. 2 Stunden Indirekt Grillen und Räuchern.
Wenn es dann eine Kruste hat das PP
mit Senfbbqsauce bestreichen und dann
bei 190°c ca.2 bis 3 weitere Stunden, bis man das Fleisch mit einer
Gabel auseinanderziehen kann, fertiggaren.
Das machen die dann im Backofen. Ich würde da natürlich den Grill vorziehen.
Meint ihr das geht so es würde die PP Geschichte wesentlich beschleunigen.
Rezept steht untendran leider in Englisch
South Carolina Pulled Pork
Slathering a tangy mustard-based sauce on barbecued pork is a good start, but this regional specialty, nicknamed Carolina gold, demands more than just a last-minute dose of bold flavors. Here’s what we discovered:
Test Kitchen Discoveries
· A combination of grilling and oven-roasting reduces the cooking time from all day (as is common in traditional recipes) to just four or five hours.
· We used the spice rub to jump-start the mustard flavor of the sauce—a full 3 tablespoons of dry mustard gave us the solid mustard punch we wanted and cooked into a rich, spicy crust on the grill.
· Most authentic South Carolina sauces use regular yellow mustard, which our tasters praised for its bright, assertive tang. For the other sauce ingredients, tasters preferred rich brown sugar and white vinegar. We also omitted the onions and garlic because their distinct flavors competed with the mustard. Finally, a little savory Worcestershire and hot sauce rounded out the flavors of the sauce, which tasters preferred uncooked to preserve its brash flavors.
· Brushing the pork with the mustardy barbecue sauce before it goes into the oven produces a second hit of mustard flavor; tossing the shredded pork with the remaining sauce gives the meat a final layer of mustard flavor.
· Relying on the fork test, not time, to determine doneness is key: Just stick a fork straight into the top of the roast and lift. If the fork comes out with little or no resistance, the meat is fork-tender (just right).
STEP BY STEP
Secrets to Smoky, Mustardy Pulled Pork
1. Rubbing the pork shoulder with a spice mixture that's heavy on the dry mustard ensures a mustardy crust.
2. Slow-cooking the pork with a packet of smoking wood chips gives the meat plenty of smoke flavor.
3. Brushing the pork with the mustardy barbecue sauce before it goes into the oven produces a second hit of mustard flavor.
4. Tossing the shredded pork with the remaining sauce gives the meat a final layer of mustard flavor.
South Carolina Pulled Pork
Serves 8
Pork shoulder—usually labeled pork butt or Boston butt—comes both boneless (usually wrapped in netting) or on the bone. The boneless roast is easier to handle, but either one can be used in this recipe. If your roast weighs more than 5 pounds, plan on an extra 30 to 60 minutes of oven time. The cooked meat can be shredded or chopped.
Spice Rub and Pork
3 tablespoons dry mustard
1 1/2 tablespoons light brown sugar
2 tablespoons salt
2 teaspoons pepper
2 teaspoons paprika
1/4 teaspoon cayenne pepper
1 boneless pork shoulder roast (4 to 5 pounds) (see note)
4 cups wood chips , soaked for 15 minutes
Mustard Barbecue Sauce
1/2 cup yellow mustard
1/2 cup packed light brown sugar
1/4 cup white vinegar
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
1 teaspoon salt
1 teaspoon pepper
1. For the spice rub and pork: Combine dry mustard, brown sugar, salt, pepper, paprika, and cayenne, breaking up any lumps. Dry pork with paper towels and rub all over with spice mixture. (Roast can be wrapped tightly in plastic and refrigerated for 24 hours.)
2. Seal wood chips in foil packet and cut vent holes in top. Open bottom vent on grill. Light 50 coals; when covered with fine gray ash, pour in pile on one side of grill. Arrange foil packet directly on coals. Set cooking grate in place and heat, covered, with lid vent open halfway until wood chips begin to smoke heavily, about 5 minutes. (For gas grill, place foil packet directly on primary burner. Heat all burners on high, covered, until wood chips begin to smoke heavily, about 15 minutes. Leave primary burner on high and shut other burner
3. For the mustard barbecue sauce and to finish: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Whisk mustard, brown sugar, vinegar, Worcestershire, hot sauce, salt, and pepper in bowl until smooth. Transfer pork to roasting pan and brush 1/2 cup sauce over meat. Cover roasting pan tightly with foil and bake until fork inserted into pork can be removed with no resistance, 2 to 3 hours. Remove from oven and rest, still wrapped in foil, for 30 minutes. Unwrap pork and, when cool enough to handle, pull meat into thin shreds, discarding fat, if desired. Toss pork with remaining sauce. Serve.
