Award Winning Pulled Pork

Master Ingredients List:

1 (8-pound) Boston pork butt or whole pork shoulder (best)4 cups wood chips, soaked in water for 1 hour2 ¼ cup apple juice2 tablespoons orange juice1 tablespoon Worcestershire sauce 1 tablespoon salt 1 tablespoon granulated sugar ½ cup onion, chopped 2 ¼ cup water ¼ cup Worcestershire sauce 3 tablespoons plus 1 teaspoon garlic, coarsely chopped 2 tablespoons low-sodium soy sauce 1 cup dark brown sugar ½ cup sweet paprika ¼ cup kosher salt ¼ cup chili powder ¼ cup dry mustard 1 tablespoon freshly ground black pepper 2 tablespoons crab boil seasoning (recommended: Old Bay) ½ teaspoon ground ginger ½ cup cider vinegar 2 tablespoons canola oil ½ cup smoked bacon, cut into rectangles about 1-inch long and 1/2-inch wide ½ cup sweet (Vidalia or Maui) onion, minced 5 cloves garlic, minced 1 teaspoon onion powder 1 teaspoon garlic powder 2 teaspoons freshly ground black pepper ¼ teaspoon ground cloves 1 cup tomato ketchup ¼ cup yellow mustard ½ cup honey ½ cup apricot preserves

Brine: 1 cup apple juice ¼ cup water 1 tablespoon Worcestershire sauce 1 tablespoon salt 1 tablespoon granulated sugar

Garlicky Barbecue Marinade: ½ cup onion, chopped ¼ cup water ¼ cup Worcestershire sauce 3 tablespoons plus 1 teaspoon garlic, coarsely chopped 2 tablespoons low-sodium soy sauce

Dry Rub: ½ cup dark brown sugar ½ cup sweet paprika¼ cup kosher salt¼ cup chili powder ¼ cup dry mustard 1 tablespoon freshly ground black pepper 2 tablespoons crab boil seasoning (recommended: Old Bay) ½ teaspoon ground ginger

Cider Mop Spray: 1 cup apple juice2 tablespoons orange juice1 cup water ¼ cup cider vinegar

Barbecue Sauce: 2 tablespoons canola oil ½ cup smoked bacon, cut into rectangles about 1-inch long and 1/2-inch wide ½ cup sweet (Vidalia or Maui) onion, minced 5 cloves garlic, minced 1 teaspoon onion powder 1 teaspoon garlic powder 2 teaspoons freshly ground black pepper ¼ teaspoon ground cloves ½ cup dark brown sugar ½ cup water 1 cup tomato ketchup ¼ cup yellow mustard ½ cup honey ½ cup apricot preserves ¼ cup apple juice ¼ cup cider vinegar

Brine: Combine all ingredients in a bowl until the salt and sugar dissolve and then place into meat syringe for immediate brining or reserve, refrigerated, for later use. Garlicky Barbecue Marinade: Place all ingredients into a blender and puree. Remove to an airtight container and store in the refrigerator until needed.

Dry Rub: Combine all ingredients in a medium bowl. Mix well and store in an air tight container for later use.

Cider Mop Spray: Combine all ingredients in a medium bowl. Mix well to combine and store in the refrigerator until needed.

Barbecue Sauce: Heat the oil in a saucepan set over medium heat. Add the bacon and cook until browned and crispy, about 4 minutes. Reduce the heat to low and add the onion, garlic, onion power, garlic powder, black pepper, and cloves. Cook for about 5 minutes, stirring constantly. Add the sugar and water and then bring to a simmer. Stir in the ketchup, mustard, honey, preserves and juice and then simmer for 20 minutes. Remove the pan from the heat and season with the vinegar. Remove the bacon with a spider and discard. Puree the mixture with a hand blender and then cool and reserve for later use.

Cooking Directions:

Low-and-Slow Pulled PorkStart with the right cut of meat. Most barbecue restaurants use whole pork shoulders, but they're rarely available in grocery stores. If you find a whole shoulder, use it. Otherwise, I recommend a Boston butt, which is half of the shoulder, the other half being the picnic shoulder. If needed, trim the fat back to about 1/8 inch thick. Sprinkle meat generously with rub, massaging it into the meat. Wrap tightly with plastic wrap, and chill overnight in the refrigerator.

Smoking a large piece of meat takes a long time, so you'll need to get an early start. Prepare your smoker or grill until the temperature reaches 250°. Take the meat out of the refrigerator, and let it sit for about 30 to 45 minutes. Having the pork at room temperature is very important, because if you put it on the smoker cold, the outer portion will burn.

Smoke is one of the main ingredients of good barbecue. Soak hickory wood chips (or any other hardwood chips used for barbecuing) in water overnight. This prevents them from burning. The chips smolder, producing smoke that flavors the meat during the cooking process. The smoke also lends a pink color to the outer inch or so of the flesh, creating what is called a "smoke ring." A handful of wood chips should be added to the fire every 30 minutes or so. The more you add, the stronger flavor of smoke you get.

Place meat on the smoker fat side down. After two hours, turn the meat over so it is fat side up. Total cook time will be 1 1/2 hours per pound. Maintain the temperature in the smoker between 225° and 250°. Use a pit thermometer for an accurate reading. If the smoker temperature is hotter than 250°, the meat will cook too quickly; any lower than 225°, and the meat will not get done. Every time wood chips or charcoal is added, spritz the meat with apple juice from a spray bottle. This will add moisture and a fruity background flavor during cooking.

Remove the meat from the smoker with two hours remaining, and place on heavy-duty aluminum foil. Spritz generously with apple juice, and tightly seal foil around pork. Place meat back on the smoker, and cook for two hours more. Using an instant-read meat thermometer, check the internal temperature of the thickest part of the meat, being careful not to touch bone with the tip of the thermometer. When the internal temperature reaches 195°, the pork is ready. Cooking the meat beyond the USDA guideline of 160° renders out the fat and tenderizes the meat.

Remove the meat from the smoker, and let it cool for 15 to 30 minutes. Remove foil after it has cooled enough to handle. Remove the bones, which will easily pull away. Begin pulling, or shredding, the meat with two large forks, and place in a large baking dish or pan. Remove and discard any remaining fat.

Add the vinegar-based sauce of your choice to pulled pork, and toss. This is a popular way to serve pulled pork in most regions.

Southern-Style Baked Beans

Ingredients List:

Baked Beans:8 slices bacon, halved1 medium onion, cut into small dice1/2 medium green pepper, cut into small dice3 large cans (28 ounces each) pork and beans3/4 cup barbecue sauce (From below or use your favorite)1/2 cup brown sugar1/4 cup distilled or cider vinegar2 teaspoons dry mustard or 2 tablespoons Dijon

Barbecue Sauce: 2 tablespoons canola oil ½ cup smoked bacon, cut into rectangles about 1-inch long and 1/2-inch wide ½ cup sweet (Vidalia or Maui) onion, minced 5 cloves garlic, minced 1 teaspoon onion powder 1 teaspoon garlic powder 2 teaspoons freshly ground black pepper ¼ teaspoon ground cloves ½ cup dark brown sugar ½ cup water 1 cup tomato ketchup ¼ cup yellow mustard ½ cup honey ½ cup apricot preserves

¼ cup apple juice ¼ cup cider vinegar

Barbecue Sauce:

Heat the oil in a saucepan set over medium heat. Add the bacon and cook until browned and crispy, about 4 minutes. Reduce the heat to low and add the onion, garlic, onion power, garlic powder, black pepper, and cloves. Cook for about 5 minutes, stirring constantly. Add the sugar and water and then bring to a simmer. Stir in the ketchup, mustard, honey, preserves and juice and then simmer for 20 minutes. Remove the pan from the heat and season with the vinegar. Remove the bacon with a spider and discard. Puree the mixture with a hand blender and then cool and reserve for later use.

Baked Beans:

Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

Southern Slaw

Ingredients 1 head cabbage, finely shredded (Or purchase a 16 oz. bag of coleslaw mix) 2 carrots, finely chopped 2 tablespoons finely chopped onion 1/2 cup mayonnaise 1/3 cup white sugar (Cut in half if needed) 1/4 cup milk (Double if not using buttermilk)

1/4 cup buttermilk 2 tablespoons lemon juice 2 tablespoons distilled white vinegar 1/2 teaspoon salt 1/8 teaspoon ground black pepper

Directions1. Mix cabbage, carrots, and onion in a large salad bowl. Whisk mayonnaise, sugar, milk, buttermilk,

lemon juice, vinegar, salt, and black pepper in a separate bowl until smooth and the sugar has dissolved.2. Pour dressing over cabbage mixture and mix thoroughly. Cover bowl and refrigerate slaw at least 2

hours (the longer the better). Mix again before serving.

Avacado, Jalapenio, and Bacon Deviled Eggs

Ingredients

6 hard-boiled eggs, peeled and halved1 avocado - peeled, pitted, and diced3 slices cooked bacon2 1/2 tablespoons mayonnaise2 teaspoons lime juice1 clove garlic, crushed1/8 teaspoon cayenne pepper 1 jalapeno pepper, sliced1 dash hot sauce, or to taste (optional)Sea salt to taste

Directions Scoop egg yolks into a bowl; add avocado, 2/3 of chopped turkey bacon, mayonnaise, lime juice, garlic, cayenne pepper, and salt. Mash egg yolk mixture until filling is evenly combined.Spoon filling into a piping bag or plastic bag with a snipped corner. Pipe filling into each egg white; top with a bacon piece, jalapeno slice, and dash hot sauce.

Southern Chocolate Sheet Cake

Ingredients:

FOR THE CAKE:

2 cups Flour2 cups Sugar1/4 teaspoon Salt4 Tablespoons (heaping) Cocoa2 sticks Butter (regular not unsalted)1 cup Boiling Water1/2 cup Buttermilk2 whole Beaten Eggs1 teaspoon Baking Soda1 teaspoon Vanilla

FOR FROSTING:

1/2 cup Finely Chopped Pecans1-3/4 stick Butter4 Tablespoons (heaping) Cocoa6 Tablespoons Milk1 teaspoon Vanilla1 pound (minus 1/2 Cup) Powdered Sugar

Use an 18x13 sheet cake pan.

CAKE:

First, melt 2 sticks regular (not unsalted) butter in a saucepan. While it’s melting, boil 1 cup of water.When the butter is melted, add 4 heaping tablespoons cocoa powder…And mix thoroughly.With the heat still on, pour in the boiling water…And allow the mixture to bubble for 30 seconds.Turn off heat. Set aside.In a large mixing bowl, combine 2 cups flour, 2 cups sugar…And 1/4 teaspoon salt.Stir together.Pour the hot butter/chocolate mixture over the top…And stir together slightly, just to cool the chocolate.In a measuring cup, pour 1/2 cup buttermilk. To the buttermilk, add 2 beaten eggs…1 teaspoon vanilla…And 1 teaspoon baking soda. Stir together.Add the buttermilk mixture to the chocolate/flour mixture. Pour the batter into the ungreased pan…And spread it evenly.Bake the cake at 350-degrees for 20 minutes.

While the cake is baking, it’s time to make the frosting.

FROSTING:

Chop 1/2 cup pecans into pretty small pieces. Keep on choppin’—the smaller and crunchier, the better.In a saucepan melt 1 3/4 sticks of regular butter Once the butter is melted, add 4 heaping tablespoons cocoa powder.Stir together, and allow to bubble for 30 seconds. Turn off heat.Then add 6 tablespoons milk…And 1 teaspoon vanilla. Stir together.Then add 1 lb. powdered sugar (minus about a ½ cup)Stir together…Then add the chopped pecans… And stir together again.Now pour the frosting all over the cake.Try to pour it all over the surface, so you won’t have to do much spreading.The warmth of the cake should do most of the work for you, causing the frosting to spread on its own. You’ll have to help it along a little, but the less you have to spread, the better.

Cut into squares, eat, and enjoy!