Miners Mix Pulled Pork – Yum!

Pulled Pork

The Day Before: Rub pork butt liberally with Miners Mix Maynards Memphis Rub. Apply rub heavily! Wrap in plastic wrap and refrigerate overnight. The Next Day: Prepare grill/smoker for indirect cooking and control heat to maintain temperature between 220 to 250 degrees. Add smoking wood and place rubbed pork butt on grill, over a pan to catch juice and grease. Smoke for at least 6 hours, longer if desired. Remove from grill and wrap tightly with aluminum foil. Place wrapped pork in baking dish (it will produce lots of tasty juice!) and bake at 300 for another 2-3 hours until the pork is tender and shreds easily.

Save juice and refrigerate to remove grease. Save congealed grease and juice separately in freezer. Use grease in place of butter or margarine in any recipe where you might desire a nice smokey flavor (think Stove Top Stuffing, or boxed au gratin potatoes). Use juice to cook rice or use in any recipe that calls for water in which you may want a nice smokey, meaty flavor (like Stove Top Stuffing).


About minersmix

In early 1849, Joshua Shelby was working as a cook in a fancy St. Louis restaurant. The hottest topic among the patrons there was the rivers of gold that had been found out in California. These seemingly easy pickins stoked a full-blown case of Gold Fever! The only cure was a pick axe and gold pan way up in the Sierra Nevada Mountains which lay far to the west. In mid 1849, Shelby loaded up his wagon and along with hundreds of other would-be prospectors he headed west to California. Eventually he settled in the Mother Lode region, not far from what became Yosemite National Park. Accompanied by his trusty mule Codie, and panning along the Merced River, Shelby found a little gold, but eventually grew tired of the backbreaking work. Looking around for something else to provide a living, Shelby realized that the gold mines and camps dished up awful, bland food that failed to stick to a man's ribs and about which the miners complained constantly. Falling back on his skills, recipes, and spice blends, Shelby took a job as a gold camp cook which led to local fame and a little fortune. He soon developed a reputation as a first class frontier chef famous for good 'ol fashioned home-style cooking. Joshua Shelby's trademark spice and rub blends were always chock full of flavor and new blends continuously evolved as immigrants of from far off countries arrived in the camps, some with exotic and rare spices with flavors he'd never encountered before.
This entry was posted in Barbeque, Big Green Egg, Cooking, Food, Meat Smoking, Outdoor Cooking, Spices and tagged , , , , , , , , . Bookmark the permalink.

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