Apartment dwellers rejoice! You can still make pulled pork indoors without a smoker. It’s perfect for potlucks. In this recipe, I’ll be testing out some smokey dry rub ingredients to add smoke flavor without having to use liquid smoke. Pair it with a tangy vinegar coleslaw.
Links to the special dry rub ingredients at the bottom
Ingredients
Dry Rub:
50 brown sugar
20 paprika
10 garlic
10 pepper
5 onion
2.5 cayenne
2.5 ginger
5g powdered smoke
1g smoked salt per 100g of meat
1 whole pork shoulder
Coleslaw:
¼ head of cabbage
¼ onion
½ carrot
¼ daikon root
2 green onions
¼ cup sliced almonds
2 tsp sugar
½ tsp salt
Dressing:
3 tbsp apple cider vinegar
1 tbsp honey
1 tbsp olive oil
1 tsp garlic powder
½ tsp black pepper
Sesame seeds
Pork
1. Mix all the rub ingredients together and season the pork with the smoked salt. Apply the rub all over. Leave overnight in the fridge for best results or just cook immediately
2. Heat oven to 275F and cook uncovered for 3-4 hours.
3. Check if the pork has s browned and caramelized bark and then cover and continue cooking for 2-3 more hours or until 195F internal temperature
4. When fully cooked, let rest until cool enough to shred. Serve with your favorite bbq sauce.
Vinegar Slaw
1. Thin slice all the vegetables into shreds. Toss with salt and sugar to draw out excess water. Leave for 10 mins
2. Mix the dressing ingredients together while the vegetables are salting.
3. Squeeze out the water from the vegetables then toss with the dressing. Garnish with green onions and sliced almonds
Hickory Smoked Salt https://amzn.to/43GwZhn
Hickory Powdered Smoke https://amzn.to/3Pjvt0n
The links to the above products are affiliate links and I get a commission every time you purchase a product through my link.
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