Pulled Pork Recipe
Slow smoked pork shoulder with pickles and tobacco onions. Served a la carte with Texas Toast and Doc's Potato Chips.
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Ingredients
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Pulled Pork
Tobacco Onions
Texas Toast
Doc's Potato Chips
Pickles
Method
Pulled Pork
- 1
Prepare the Rub
In a bowl, mix paprika, brown sugar, salt, black pepper, garlic powder, onion powder, and cayenne pepper to create a spice rub.
- 2
Season the Pork
Rub the spice mixture all over the pork shoulder, ensuring it’s evenly coated. Wrap in plastic wrap and refrigerate for at least 8 hours or overnight.
- 3
Smoke the Pork
Preheat your smoker to 225°F (107°C). Place the pork shoulder in the smoker and add apple cider vinegar and water to the smoker pan. Smoke for about 8-10 hours, or until the internal temperature reaches 195°F (90°C).
- 4
Tobacco Onions
- 5
Soak the Onions
Place the sliced onions in a bowl and cover with buttermilk. Let soak for at least 30 minutes.
- 6
Prepare the Coating
In a separate bowl, mix flour, cornstarch, salt, and black pepper.
- 7
Fry the Onions
Heat vegetable oil in a deep frying pan over medium-high heat. Remove onions from buttermilk, letting excess drain, then dredge in the flour mixture. Fry in batches until golden brown, about 2-3 minutes per batch. Drain on paper towels.
Texas Toast
- 8
- 9
Toast the Bread
Place the buttered side down on the griddle and toast until golden brown, about 2-3 minutes. Flip and toast the other side if desired.
Doc's Potato Chips
- 10
Prepare the Potatoes
Rinse the thinly sliced potatoes under cold water and pat dry with paper towels.
- 11
Fry the Chips
Heat vegetable oil in a deep frying pan over medium-high heat. Fry the potato slices in batches until golden and crispy, about 3-5 minutes. Remove and drain on paper towels. Season with salt to taste.