Friday, February 12, 2010

Smitty's Northwestern Pulled Pork

This recipe comes from my cousin Brad. Brad has grown into a fine cook and quite the master of the dutch oven and other 'cowboy' type cooking methods. Of course I still remember Brad as my cute little cousin growing up next door and getting into mischief with my two brothers, trodding around in their ARMY fatigues which were about 6 sizes too big and purchased from the local ARMY surplus store and their black barn boots. - This same Brad was seen making peanut butter cookies for the county fair and when asked if we'd like to try some cookie dough we obliged only to find it kind of tasted like play dough. Oops ~ Brad realized he'd accidentally put 1/4 CUP salt in the batter instead of 1/4 teaspoon. He didn't enter those cookies in the fair that year but we always thought he should have just to see the look on the judges faces when they 'tested' them. Every great cook has his mishaps and I believe it probably only made Brad a better artist in the kitchen. So here's his recipe for pulled pork which we liked so much we traded our first child for it and now make it every time we have a large gathering of people or a small gathering of people who want to eat a large amount of really great food! ( I'm kidding of course. About the trading our first child part. We let Brad have his own. Love you Brad and keep passing us those tried and tested recipes! )
You'll want to ~ get 1 Pork roast ( Butt)
Season with BBQ rub or just salt and cracked black pepper.
Using Apple chips, smoke for 1 -2 hours with almost no heat. Just enough for smoke flavor. ( This is optional ).
Put in crock-pot and cook until easy to pull apart - OR - in oven inside of foil until easy to pull apart. ( About 175 - 180 deg. internal temp. )
Next, mix up some of Brad's Washington Mop Sauce.
3 cups cider vinegar
1/4 cup apple juice
1/4 Tablespoon ketchup
1/2 cup brown sugar
4 tsp salt
2 Tablespoons pepper
1 Tablespoon hot sauce
1 Tablespoon liquid smoke flavor
Stir ingredients in a small pot over low heat for a few minutes. Mop sauce over pork every 1/2 hour and then set the remaining sauce aside. Use extra sauce to desired taste.

Now everyone has their own favorite way of serving this wonderful meat. Brad's recipe says he likes to serve his on Texas toast. We like to serve ours with ...

some Sweet Baby Ray's BBQ sauce ( or some Huckleberry BBQ given to us by my brother and made in Idaho ) along with some coleslaw on top of a big potato hamburger bun! Heck, you might even want to put it on top of your pancakes after you try how tasty it is! ( We ate all the buns before I could get a decent photo so here's pulled pork, coleslaw, bbq sauce on 2 slices of wheat bread. ) Enjoy!


  1. Sometimes it is hard to get the picture before all the food or goodies are devored. I am hoping to get cooking myself today. The virus we had has hit Minnesota hard and everyone we know is getting it. Glad you all are not here for it. KEEP COOKING!!

  2. Ha ha! That Brad....and you guys! This post is hilarius, who says cook books can't be funny? We already KNOW these family recipes are good!