I’m having fun playing around with different flavors on the smoker. Last week I went with a pork butt and the same wood and seasoning blend that I used on the whole chicken because the taste combination worked so well with the fruit wood.
I dry rub overnight of VSpicery’s Tasty Tango. A unique blend of chilis, salt, orange zest, cumin, etc. On to the smoker with a fruit wood blend. Soaked for 1.5 hours and wrapped in foil with holes punched.At the 4 hour mark, I break with tradition and go to a hybrid cooking method. I’ve got to grab a beer next… The most common hybrid cooking method is to go to a slow cooker. Well, I like to go fast so into the IP we go. For liquid I used the beer, added a bit of chicken stock, 4 cloves of garlic and cooked for 45 minutes .Pulled the pork with two forks and added some braising liquid to it.
The Carolina style sauce I made was 1 cup of apple cider vinegar, 1 cup of white vinegar, 1 tablespoon of crushed red pepper, 2 tablespoons of tomato paste, salt, pepper, garlic powder top it off. Then heat in a pan to a boil. Let it sit 24 hours for the flavors to meld.
