BROWSE THE COLGIN COOKBOOK

Craig’s Smoked Pulled Pork

Craig’s Smoked Pulled Pork

4 quarts water
One 16-ounce jar of molasses
24 ounces of pickling salt
One Boston butt (5 pounds or so of pork shoulder)

Mix the water, salt, and molasses thoroughly in a large container to create a brine (I use a 16-quart aluminum pot lined with a trash bag), add the pork, cover, and store in the ‘fridge for 12 hours.

Remove the pork from the brine and place it in a crock-pot for 8 hours on low.Remove the meat from the crock-pot and discard the juice.  Let the meat cool and then shred it by hand.  (Many recipes tell you to use a fork to shred the meat, but touch is important here to distinguish between meat and fat, so do it by hand.)  If the pork is fully cooked, it will literally fall apart at the touch.  As you shred it, you will encounter a fair amount of fat.  Discard the fat (as well as the shoulder bone).  Occasionally, running tap water over a chunk of meat will help separate the fat from the meat.  The fat has served its purpose in the cooking process, so the more fat you remove now, the better.  It is best to error on the side of caution; so, if in doubt, throw it out.  Once the meat is shredded, return it to the crock-pot.

One lemon
One 28-ounce jar of BBQ sauce
One large onion
4 teaspoons of dark brown sugar
3 tablespoons of liquid smoke (Colgin hickory)

Add the barbecue sauce (your favorite brand will work fine), juice from the lemon, the large onion (finely chopped), the brown sugar, and the Colgin liquid smoke to the shredded meat in the crock-pot and stir.

Cook on high for 2 hours.

Serve with toasted or grilled buns or, even better, brötchen.  This recipe makes about 16 sandwiches that will knock your socks off.  This is a two-day process, so ensure you have a fresh chunk of pork.  Check the sell-by date and look for sheen.  If the meat is shiny, it’s not fresh, and you don’t want it.