Halloween Episode! David S. Pumpkins and his buddies drop by to help us review Banger Brewing's Black EyePA PicoPak. Chef Gavin has also provided an awesome recipe to pair with this delicious beer.
Liquid Smoke Pork with Chocolate BBQ sauce Sous Vide cooking method.
Spice Rub:
1⁄4 Cup Smoked Paprika
1⁄4 Cup Dark Brown Sugar
3 TBS Salt
1 TBS Whole Mustard Seed
1 tsp Fresh Ground Pepper
2 TBS Dried Oregano
2 TBS Garlic Powder (Granules) 1 TBS Whole Coriander Seeds 1tsp Red Pepper Flakes
Pinch of Cayenne (small)
1 tsp liquid smoke (split)
1 Pork Butt! AKA the shoulder
4 - 5 Lbs (1⁄2 this recipe if for less than 6 - 8 ppl)
Start BBQ sauce after getting the pork cooking underway.
Chocolate BBQ Sauce:
1 Pint Ketchup
1⁄2 Cup H20
1⁄2 Cup Apple Cider Vinegar
2 Fl. Oz. Worcestershire Sauce 1 Oz. Molasses
1.5 Oz. Brown Sugar
2 Oz. Yellow Mustard
1 TBS Garlic Powder
1⁄2 Oz. Grated Onion
1⁄4 tsp Fresh Ground Pepper 1.5 Oz. bittersweet chocolate Pinch of Cayenne (small)
Adjust Seasoning to Taste Package of Hawaiian Sweet Rolls BBQ Sauce:
Combine all ingredients into sauce pot, reduce until desired consistency is reached. Should be sticky and make you say “JAAAAM”, when you taste it.
Side note, leave the chocolate out until the very end and once the BBQ sauce is reduced and tastes amazing add the chocolate while hot and stir in.
These flavors will marry with the light chocolate and roasted malt notes in the beer. The fat in the shoulder will also cut through the bitterness. This beer would also pair very well with dessert, I have discovered carrot cake matches the sweetness and the citrus notes quite well.
Cooking Process:
Combine paprika, brown sugar, salt, mustard seed, black pepper, garlic powder, oregano, coriander seed, and red pepper flakes in a spice grinder and reduce to a fine powder.
Divide mixture in half. Cut the shoulder in half and rub half of mixture evenly all over both pork shoulders, pressing it in until it forms a nice layer. Place pork shoulders in a sous vide–safe vacuum-sealer bags. Add liquid smoke (1⁄2 tsp per bag,then seal bags).
To Cook:
Set your precision cooker to 165°F (74°C) for more traditionally textured pulled pork, or 145°F (63°C) for sliceable but tender pork. When H2O reaches temperature, add bag with pork and cover slightly with lid. Allow to cook for 18 to 24 hours.
To Finish in the Oven:
Adjust oven rack to lower-middle position and preheat oven to 300°F. Remove pork from sous vide bag and carefully blot dry with paper towels. Re-use the liquid from the sous vide bag, it can be added to the barbecue sauce and cooked down to imbue those flavors. Rub the other half of the spice mixture into the pork. Place pork on a wire rack in a baking sheet and place in oven. Roast until outside become caramelized and crisp, about 1 hour and 30 minutes.
Transfer pork to a large bowl or cutting board. Using a couple of forks, shred meat into bite-size pieces. Season pulled pork to taste with salt and pepper.
You can eat the pork on anything, I like to put it on to a sweet hawaiian roll and make a basic coleslaw and put a healthy dollop of BBQ sauce on there. You can always take a good portion of the pork and combine it with some BBQ sauce in a sauce pot and bring it up to serving temperature.
I can send you a really great coleslaw recipe too, here is this for now so you can get started.
