Once I made those no-knead rolls, I KNEW the perfect filling...smoked pork. Watch out...my mouth is already watering!
A few years ago, my husband fell in love with smoking...meat, that is. He does not have a smoker, but a good friend of his does. There are a variety of smokers, but the best ones are the kind that automatically feed the 'pellets' of wood throughout the smoking process. Low and slow are the keys to a mouth-watering, tender meat!
I use this pork, combined with Bull's Eye BBQ sauce and honey (50/50 ratio) and pile it on the roll. I also use this pork in my tamale recipe that I will share with you the next time I make it.
This recipe uses a rub for the outside of the meat. It should cover two large pork shoulders or more. Spread the rub EVERYWHERE...every nook and cranny that you can find. The rub creates a soft crust surrounding the meat and allows the juices to stay inside.
(4x6 printable recipe) (full page recipe)
6 T. paprika
3 T. dried brown sugar
2 T. dry mustard
1 1/2 t. garlic powder
1 1/2 t. ground celery seed
1 1/2 t. sea salt
1 1/2 t. ground thyme
1 1/2 t. ground coriander
1 1/2 t. marjoram
3/4 t. cayenne
2 c. cane sugar
1/2 c. seasoned salt
1 t. ground allspice
1/2 t. ground ginger
1/4 t. ground cloves
1 pork shoulder
Combine all spices and mix thoroughly. Rub spice mixture into every nook and cranny of your pork shoulder and all around the outside.
**Place in smoker and smoke for 3 hours on 160 degree setting.
Change setting to 250 degrees and cook an additional 8 hours or until meat registers 195 degrees with a meat thermometer.
**Or, check your smoker directions and cook as directed!