We’re getting close to butchering day on the new bunch of
hogs, so Mary and I did a quick freezer inventory to start make room for all
the port that’s going to be rolling in here in a couple of weeks. To my surprise, there was still a four-pound
blade roast left from last year, along with a few miscellaneous other
cuts. So on Inauguration Day last week I
made some pulled pork.
My approach to this isn’t always formal, but for the most
part I get consistent results. I’m going
to work a bit more on it though – I would like to get to the point that it
comes out like what my team produced at the Smokin’ on the Tracks contest last
September
(link here: http://hawksbillcabin.blogspot.com/2012/10/whats-cookin-at-smokin-on-track.html). That was as moist and tender as I’ve ever
made, and I would like for it to come out that way every time.
As far as last Monday’s grilling effort goes, for the rub I
used three tablespoons of a mix that a friend gave me at Christmas, mixing in a
tablespoon of light brown sugar and just a touch of cayenne. I slathered that on and let it sit a half
hour while I fired up the grill – it was ready shortly with the temperature
topping out at around 325 degrees.
I put the roast in and let it cook for an hour or so, periodically
opening the grill so that I could recharge the hickory chips. Then I just let it cook on its own for
another half hour, taking a temperature reading at that point.
I recharged the coals during this roast once, and I have a
feeling that might be where I had some trouble.
The pork tasted fine, but it was a little more dried out than we like
it; now that I think about it that might have been due to the large blade bone in there too.
I’ll pay some more attention to that next time, but we still
made a fine dinner out of it – putting it together with some kale and sweet
potatoes. I also had some home brews to
go with that.
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