Pulled Pork Sliders - Part 1 (Spice Rub and BBQ Sauce)

Every summer I seem to be taken over by a particular dish or a particular ingredient and it ends up becoming a central focus of whatever we are eating either at home, camping or at the cottage. Last year was the summer of blue cheese. It made its way into everything from coleslaw, to potato salad (I'll post that baby one day soon - it is awesome) to topping our steaks.


The summer of 2010 was the summer of pulled pork for us. I tried recipe after recipe trying to find the perfect combination for us. I found I prefer a good bbq sauce the vinegar sauce that many recipes called for, and that also rubbing the meat with spices and letting it sit over night added dimension to the tastes. Once we ate the Beer Bistro pulled pork sandwhich (It is one of the best in Toronto), we also started adding a chocolate porter beer to our slow cooker instead of a bit of water.

So the recipes that follow are a compendium of recipes pulled from here and there, adjusted for my tastes and ingredients removed in favour of friends with certain allergies (like garlic). 

Pork

3-4 lb. pork shoulder or other well marbled cut

Spice Rub 

1 tablespoon mild paprika 
2 teaspoons light brown sugar 
1 1/2 teaspoons hot paprika 
1/2 teaspoon celery salt 
1/2 teaspoon garlic salt (optional) 
1/2 teaspoon dry mustard 
1/2 teaspoon freshly ground black pepper 
1/2 teaspoon onion powder 
1/4 teaspoon salt 

Combine the mild paprika, brown sugar, hot paprika, celery salt, garlic salt (if using), dry mustard, pepper, onion powder, and salt in a bowl and toss with your fingers to mix. Rub the spice mixture onto the pork shoulder on all sides, then cover it with plastic wrap and refrigerate it for at least 3 hours, preferably 8, or even overnight if possible.

BBQ Sauce

2 tablespoons vegetable oil 
1 medium-size onion, minced 
1 clove garlic, minced (ommitted for this recipe) 
1/2 cup ketchup 
1/2 cup tomato sauce 
3 tablespoons cider vinegar, or more to taste 
3 tablespoons soy sauce 
2 tablespoons fresh lemon juice 
1 teaspoon of your favorite hot sauce, or more to taste 
1/2 teaspoon liquid smoke, or 2 tablespoons meat drippings 
2 tablespoons molasses 
3 tablespoons dark brown sugar, or more to taste 
2 tablespoons prepared mustard of your choice 
1/2 teaspoon freshly ground black pepper 
Salt to taste 

Heat the oil in a large pot over medium heat. Add the onion (and garlic if using) and cook until softened but not brown, about 4 minutes.

Stir in the ketchup, tomato sauce, cider vinegar, soy sauce, lemon juice, hot sauce, liquid smoke, molasses, brown sugar, mustard, black pepper. Reduce the heat to low and let the sauce simmer, uncovered, until thickened, about 15 minutes, stirring often to prevent scorching. If the sauce becomes too thick, add a little water.

Remove the barbecue sauce from the heat and addi salt to taste and more cider vinegar, hot sauce, and/or brown sugar if needed; the sauce should be highly seasoned. I find this combination to be perfect for our tastes - it is tangy and has zing but T-Rex doesn't complain that it is too spicy (too spicy?!?! whose kid is he really...can't be mine....)

Transfer the barbecue sauce to a serving bowl and serve warm or at room temperature. The sauce will keep, tightly covered in the refrigerator, for several weeks.


To be continued tomorrow when the pork is ready to be cooked.  Pictures to follow.....