kencooking

Ingredients:

• 1/2 cup Kaydub’s Forked Pork
• 1/2 cup Cole Slaw
• 1/2 oz cheddar cheese, shredded
• 1/2 oz jalapenos, sliced
• 2 Tbsp Kaydubs BBQ Sauce
• 2 slices of your favorite bread, roll, or bun

Directions:

Really? OK, just to be complete. Put pork on bread, roll, bun. Top with BBQ sauce, top with cheese. Put extra slice of bread, and bread topped with BBQ in a toaster oven for about a minute until cheese melts. Add Jalapenos and cole slaw. Enjoy!

Ingredients:

Chile Verde
Enchilada Verde Sauce
Tortillas
8 oz Jack Cheese, shredded

Optionally:
Avocado
Salsa
Sour Cream

Directions:

Pre-heat oven to 350

Create a little assembly line for building up the enchiladas like this:

Cover the bottom of a baking pan in enchilada sauce

Take a tortilla, put some enchilada sauce on the tortilla, then some chile verde, and a little cheese.

Roll the tortilla, put, seam-side down, on the baking pan.

Repeat until the pan is full

Cover enchiladas with remaining sauce and cheese

Bake at 350 for about 30 minutes, until top has gotten crispy.

Serve, optionally with avacado slices, salsa and sour cream.

Recipe by Ken Wallich

Active prep time: 15 minutes, and a day of monitoring / basting
Inactive prep time: 12 hours
Active cooking time: 12 hours

Ingredients

3-6 lbs Boston Butt or Picnic Pork Roast
1/2 cup Kaydub Rub
1 cup Kaydub BBQ Baste
2 cups Salt
2 cups Sugar
2-3 Quarts water

Directions

Step 1: Brining – Put roast in a stainless steel or glass container, large enough to immerse it in water. Add water until roast is immersed, remove roast add salt and sugar, stir until dissolved. Return roast to container, refrigerate for 12 hours.

Step 2: Remove roast from Brine, pat dry. Cover on all sides with Kaydub Rub.

Step 3: Pre-heat smoker to 210-225 degrees. If using a grill without a smoker box, use a cast iron pan over the lit burner, and add moistened smoking chips to pan. Put the roast farthest from the heat source.

Step 4: Put roast on BBQ, cook for 2 hours at 210-225, adding wood as necessary.

Step 5: Start basting roast once an hour with Kaydub BBQ Baste.

Step 6: Cook for 10-12 hours until 1) Internal temperature hits 195-200 degrees and/or 2) meat can easily be pulled off with a fork. In any case, make sure internal temperature has reached at least 170. The fat will break down better if you wait until it gets to 200 degrees.

Step 7: Wrap meat in two layers of aluminum foil, let sit off heat for 1 hour.

Step 8: Remove foil, pull roast apart with two forks into shredded deliciousness

Pulled pork is excellent on it’s own, on sandwiches with your favorite BBQ sauce and cole slaw, and in Chili Verde.

Note: I tried this same process with a pork loin, but it didn’t turn out. There wasn’t enough marbling, and the result wasn’t tender or pullable. It made for an OK sliceable roast, but not pulled pork. If you can’t find pork shoulder, I’d try a crockpot pulled pork recipe.

Pulled Pork
Recipe courtesy Alton Brown

Prep Time: 20 min
Inactive Prep Time: 13 hr 0 min
Cook Time: 11 hr 0 min
Level: Easy
Serves: 8 to 10 servings

Ingredients

Brine:
• 8 ounces or 3/4 cup molasses
• 12 ounces pickling salt
• 2 quarts bottled water
• 6 to 8 pound Boston butt

Rub:
• 1 teaspoon whole cumin seed
• 1 teaspoon whole fennel seed
• 1 teaspoon whole coriander
• 1 tablespoon chili powder
• 1 tablespoon onion powder
• 1 tablespoon paprika

Directions
Video: Watch Alton make this recipe
Combine molasses, pickling salt, and water in 6 quart Lexan. Add Boston butt making sure it is completely submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal.

Place cumin seed, fennel seed, and coriander in food grinder and grind fine. Transfer to a small mixing bowl and stir in chili powder, onion powder, and paprika.

Remove Boston butt from brine and pat dry. Sift the rub evenly over the shoulder and then pat onto the meat making sure as much of the rub as possible adheres. More rub will adhere to the meat if you are wearing latex gloves during the application.

Preheat smoker to 210 degrees F. Place butt in smoker and cook for 10 to12 hours, maintaining a temperature of 210 degrees F. Begin checking meat for doneness after 10 hours of cooking time. Use fork to check for doneness. Meat is done when it falls apart easily when pulling with a fork. Once done, remove from pot and set aside to rest for at least 1 hour. Pull meat apart with 2 forks and serve as sandwich with coleslaw and dressing as desired.

I like the "smoke it in the oven" idea, especially for folks who don’t have a way to smoke food outside on a BBQ/smoker.

Pulled Pork Sandwiches
Recipe courtesy Guy Fieri

Prep Time: 50 min
Inactive Prep Time: 1 hr 30 min
Cook Time: 10 hr 0 min
Level: Intermediate
Serves: 12 to 16 servings

Ingredients
• 8 pound bone-in pork picnic shoulder
• 1/3 cup freshly cracked black pepper
• 3 tablespoons paprika
• 2 tablespoons granulated garlic powder
• 2 tablespoons granulated onion powder
• 1/4 cup salt
• 1/4 cup chili powder
• 1/4 cup ground cumin
• 1/4 cup dark brown sugar
• 1/4 cup hot dry mustard
• 1 teaspoon cayenne
• 1 cup hickory chips, prepped, method follows
• Mop Sauce, recipe follows
• Wilsons’ BBQ Award Wining Eastern Carolina Vinegar Sauce, recipe follows
• Fo Slaw, recipe follows
• Ciabatta rolls or other crunchy, chewy rolls

Directions
Rinse and dry the pork shoulder. Let rest at room temperature for 1 1/2 hours. In a small bowl, combine black pepper, paprika, garlic powder, onion powder, salt, chili powder, cumin, brown sugar, dry mustard and cayenne. Rub mixture all over the pork.
Arrange the oven racks in the middle and lower parts of the oven and preheat to 225 degrees F. Put a sheet tray on the lower rack and the pork directly on the middle rack, uncovered. Put the cast iron pan with the hickory chips on the floor of the oven. Remove the chips after 2 hours of cook time. The entire cooking time will be 8 to 10 hours.
Apply mop sauce every hour throughout the cooking time.
In the last hour of cook time, remove pork, wrap it tightly in plastic wrap, and then in aluminum foil and return to the oven for 1 more hour. Remove the pork from the oven to a work surface. Let rest until cool enough to pull the pork from the bones.
To serve, cut the buns in half and pile up some pulled pork. Top with the Vinegar Sauce, then a large spoonful of the Fo Slaw and a final spoonful of sauce. Cover with the bun top and serve.

Hickory Chip directions:
Soak the chips submerged in water for 15 minutes. While chips are soaking, preheat a 9-inch cast iron pan on the stove top over medium heat until it is ash-white hot. Remove chips from the water and add to the cast iron pan. Put the pan on the bottom floor of the oven for the first 2 hours of pork cooking time.

Mop Sauce:
• 1 cup apple cider vinegar
• 1/2 cup water
• 2 tablespoons Worcestershire sauce
• 1 tablespoon freshly cracked black pepper
• 2 tablespoons cayenne pepper
• 1 tablespoon salt
• 2 tablespoons canola oil
Combine all the ingredients in a medium bowl and reserve.

Fo Slaw:
• 3/4 cup mayonnaise
• 2 tablespoons sugar
• 1 tablespoon Dijon mustard
• 1 tablespoon horseradish
• 1 teaspoon salt
• 2 teaspoons black pepper
• 2 tablespoons white vinegar
1 head cabbage, cored, tough leaves removed and shredded
2 small carrots, shredded

Combine all the dressing ingredients together in a large bowl. Adjust seasonings, if necessary. Add the cabbage and the carrots and toss to coat. Cover with plastic wrap and refrigerate for1 hour.

Wilsons’ BBQ Award Wining Eastern Carolina Vinegar Sauce:
Recipe courtesy Ed Wilson, Wilson’s Holy Smoked BBQ

• 1 quart cider vinegar
• 1 cup water
• 1/8 cup red pepper flakes
• 1/4 cup sugar
• 1 tablespoons Worcestershire
• 1 tablespoons kosher salt
• 1 tablespoons black pepper
• 1 (16-ounce) bottle ketchup

In a large saucepan, mix together all the ingredients, in the order given, over low heat. Simmer for 30 minutes.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Printed from FoodNetwork.com on Tue Sep 01 2009
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