Chili Seasoning II

Ingredients:  

• 1/4 cup all-purpose flour
• 4 teaspoons chili powder
• 1 tablespoon crushed red pepper
• 1 tablespoon dried minced onion
• 1 tablespoon dried, minced garlic
• 2 teaspoons white sugar
• 2 teaspoons ground cumin
• 2 teaspoons dried parsley
• 2 teaspoons salt
• 1 teaspoon dried basil
• 1/4 teaspoon ground black pepper

2 tablespoons of mix per 1 lb. of meat

add diced tomatoes, chili/black/kidney beans

www.allrecipes.com

Basic Vinegar Sauce

Used as a marinade after pork butt has finished smoking and is resting

Ingredients:

1 cup cider vinegar

1/2 cup ketchup

1/4 cup hot sauce (we used Frank's)

1 tbs salt

1 tbs coarsely ground black pepper

1 1/2 tbs red pepper flakes

1/4 cup sugar

In a stockpot over medium heat, combine the vinegar, ketchup, and hot sauce. Stir together. Pour in all the remaining ingredients and stir to dissolve. Do not boil.

When the spices are thoroughly dissolved, take the pot off the heat, funnel the sauce in a bottle. The sauce will keep, refrigerated, for up to 1 year.

Smoke your pork shoulder to about 180 for 6 hours, put it in an aluminum pan, add a cup of vinegar sauce over the top, cover the pan with aluminum foil cook it to 205 internal temperature in oven at 275 for 2 hours. Turn off oven and let it rest 1 hour. Shred meat and mix meat with sauce in pan.

Recipe: Myron Mixon

Apple Injected Smoked Pork

marinade injection for smoking a pork butt, with some modifications

Ingredients:

2 cups apple juice
2 tablespoons Rub seasoning (plow boys)
2 tablespoons apple cider vinegar
2 tablespoons honey
1/2 teaspoon cayenne pepper
1/2 cup lemon juice
Dash Worcestershire sauce
2 teaspoons kosher salt
1 (6 to 8-pound) pork butt

In a large bowl, whisk together all the ingredients for the marinade.

Put the pork into a casserole dish. Fill a syringe with the marinade and inject 3/4 of the way into the pork. Inject the meat in several places with the marinade. Pour the remaining marinade over the meat. Cover with plastic wrap and refrigerate for 2 to 12 hours, so flavors can permeate.

Preheat a grill to 275 degrees F, using indirect heat and applewood chips (we used hickory)

Recipe:

http://www.foodnetwork.com/recipes/patrick-and-gina-neely/apple-injected-smoked-pork-recipe.html?oc=linkback