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Author Topic: '87's Labor Day Menu  (Read 703 times)

Offline ‘87 Alum

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'87's Labor Day Menu
« on: August 31, 2014, 12:41:28 PM »
Smoked Pork Butt

Ingredients
Rub:
2 tablespoons brown sugar
1 tablespoon hot paprika
1 tablespoon kosher salt
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground black pepper
One 4-pound pork butt or shoulder
Wet Mop:
1 cup apple juice
1 cup cider vinegar
3 tablespoons yellow mustard
1 teaspoon red pepper flakes
Oil, for oiling the grill
8 potato roll buns

Directions
Special equipment: Soaked hickory wood chips (optional)

For the rub: In a small bowl, stir together the brown sugar, paprika, salt, garlic powder, cumin, oregano and black pepper. Rub into the pork butt and allow to sit at room temperature, 1 to 2 hours.

For the wet mop: Meanwhile, in a medium bowl, whisk the apple juice, vinegar, mustard and pepper flakes together with 1 cup water. Cover and store in the refrigerator until ready to use.

Prepare a grill for indirect low heat (if desired, add wood chips to the burner element on the direct side): For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)

Lightly oil the grill grates. Cook the pork butt over indirect heat, keeping the temperature consistently at about 225 degrees F, 5 hours and 30 minutes. Continue to cook, basting the pork butt with the wet mop sauce every 20 minutes, until the meat reaches an internal temperature of 195 degrees F, 2 hours and 30 minutes to 4 hours and 30 minutes more. Transfer the pork butt to an aluminum pan, tent loosely with foil and allow the meat to rest 20 minutes. Use 2 forks to shred the meat and transfer to a bowl. Add drippings and any leftover mop sauce to the pulled meat to moisten further.

Serve the pulled meat on the buns.

Jicama Cole Slaw

Ingredients
1/3 cup candied pecan halves, chopped
1/4 cup plain yogurt
1 tablespoon fresh cilantro, chopped
1 tablespoon mayonnaise
1 teaspoon lemon juice
1/2 teaspoon agave sweetener
Kosher salt and freshly ground black pepper
1 pound jicama, peeled and cut into 1/2-inch matchsticks
2 small Granny Smith apples, sliced into 1/2-inch matchsticks (about 1 cup)
1 cucumber, peeled, seeded and cut into 1/2-inch matchsticks

Directions
Preheat the oven to 350 degrees F. Spread the candied pecans on a small baking sheet and toast in the oven for 5 minutes. Set aside.

Combine the yogurt, cilantro, mayonnaise, lemon juice and agave sweetener in a medium mixing bowl. Whisk until evenly incorporated. Season with salt and pepper.

Combine the yogurt dressing with the jicama, apples and cucumbers. Toss and make sure everything is evenly dressed. Add the pecans and toss to combine. Taste for seasoning and add salt and pepper if needed. Serve immediately or at room temperature.


 

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