In Texas, the sandwich is chopped beef, and boy do I love that. Chopped brisket, doused in a spicy sauce and heaped on a plain old hamburger bun…..yum. In other places they favor pulled pork, and that’s some good eating, too. For this weekend’s eating bliss, he made pork rib and pork shoulder, both blanketed with his great homemade rub and roasted for 24 hours, r-e-a-l s-l-o-w in a very low oven. Yeah. For 24 hours. Just try sleeping or doing anything else with that smell perfuming the air. It was intoxicating.
Part 1 of preparing the rub. This photo shows a few of the spices – some of which he ground, some were already ground.
These are the ribs he made for Father’s Day, rubbed and ready to slow roast.
And here it is after roasting for hours and hours and hours.
But we also had that pork shoulder, the one he roasted for 24 hours.
He shredded it, and gave me little tastes along the way. YUM.
Next, he put the shredded pork in some tangy spicy barbecue sauce to warm the whole thing.
The table is set:
pulled pork, homemade cole slaw, sliced onions,
homemade spicy hot pickles, and some extra sauce.
VOILA. It almost makes me cry, seeing it like this.
I wish I could be eating it right this minute:
How great is that! It looks delicious. I have to say that pulled pork is one of my all time favs.
mmm…pig. i like it a lot when it’s in chop form and marinated in orange juice and brown sugar, but i like it even better when it’s pulled and slathered with barbecue sauce. that last picture has me reaching for a tissue to wipe the tears from my eyes (happy tears, of course) and the drool from my chin.
Oooh, I love pulled pork – slow cooked meat is such a joy!
Lessee…paprika, brown sugar, ancho chile pepper, salt, garlic powder, black pepper. Close?
Those are some good looking ribs. I do mine in the WSM smoker for that real barbecue flavor.
Gawdddddddddd. WANT. That looks just succulent, and I bet it has a nice bite, too.
[...] He’s mighty, mighty sweet. As always, he made the savory stuff we ate on Father’s Day (pork and a lot of it), and I made the sweet. We have a tradition of spending Father’s Day with a family friend – [...]
It’s so great to share the love with people who get misty-eyed over (a) pork, (b) slow-cooked meat, (c) ribs, or all of the above. Great stuff (and yes, canarygirl, that sandwich had a wonderful bite). Natel, since we live in Manhattan and don’t have a deck, porch, or yard, we always have to improvise. No WSM smokers for us, unfortunately, though as a former Texan, I can close my eyes and think back to all those smokers and barbecues from my past.
Our refrigerator died and took the last of the pork with it, we fear. WHY, GE gods?!! Take the milk and eggs, but leave us the pork!!
Sounds delicious. I love the photos, especially the one of the spices – very ‘neat’.