Served at the 2018 Farmers’ Table Wine Trail
Smoked Pulled Pork Recipe
3-4 pound pork shoulder
3 teaspoons garlic powder
3 teaspoons onion powder
1 teaspoon Chinese five spice
1 teaspoon minced ginger
1 teaspoon cayenne powder
1 teaspoon ground mustard
6 teaspoons brown sugar
12 teaspoons soy sauce
Combine above ingredients into a paste and rub on the pork shoulder. Let rest for 3-4 hours or until the pork reaches room temperature.
Load the wood tray of your smoker up with one handful of hickory chips and pre-heat to 225° F. Be sure to check the chips throughout the cooking time.
Place in smoker and cook for 6 hours. Occasionally, baste the pork with the following mop recipe throughout the cooking time. Then finish cooking in a low oven (225° F) until the internal temperature of 195° F.
Once the meat is tender, remove from the smoker and let cool for at least 20 minutes before pulling apart with a fork.
Serve with warmed corn tortillas and top with slaw and a drizzle of the soy reduction.
3/4 cup rice cooking wine
1/4 cup balsamic vinegar
1/4 cup rice vinegar
1/4 cup apple juice
1/4 cup white sugar
Combine above ingredients to use for basting while the pork is cooking.
1 bunch (6 large) scallions, trimmed and thinly sliced
2 (16-ounce) bags coleslaw mix
1 small red onion, thinly sliced
1/4 cup soy sauce
1/4 cup lemon juice
1/4 cup vegetable oil
2 tablespoons white vinegar
2 tablespoons dark brown sugar
2 teaspoons Asian sesame oil
2 teaspoons sesame seeds, optional
1 teaspoon salt
20 grinds black pepper
Toss the coleslaw mix or both kinds of cabbage, the red onion and scallions together in a large bowl until everything is thoroughly mixed. Stir the remaining ingredients together in a small bowl until blended, then pour over the vegetables.
Serve with Adam Puchta Traminette