Brine overnight.
In the oven this morning on low heat, then up it after a couple of hours.
When done, shred it up and let it sit in the juices a while.
Just had the first taste... if I'd cooked something that good for someone else, I'd be expecting sex for dessert.
In case anyone's interested, the brine was
four cups water
one cup kosher salt
1/4 cup molasses
two tablespoons peppercorns
one jalapeno
(Forgot this earlier)4 garlic cloves, slightly smashed
A little rosemary
3 comments:
Basically that's not much different than how many traditional North Carolina BBQ places cook their pork now. The places that actually cook over traditional wood coals are outnumbered by the places that cook over gas or electricity. While the pork produced with such methods is delicious, it's lacking that smoke flavor that makes real barbecue what it is.
Not to be a killjoy.I'm sure your way is great.but try apple juice as your brining liquid it works good.Just a suggestion
Daughter's mentioned apple juice, and I keep forgetting to get some. Need to stick a can in the freezer for next time.
Bob, no argument; there is no liquid substitute for real smoke.
I want to get a small smoker, need to check around on them
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