It's finally beginning to feel like summer! After the winter we just had I've been dying to get outside and begin BBQ/Smoking again. I love the summer and the sun and I like to maximize my time outside when I can. Even as I write I'm sitting out on my front porch soaking in the sun. I love days like today.
I fell in love with Southern Cuisine when I was living in Windsor, On. Now.... while Windsor is the one of southern most cities in Canada, it is not where you would expect to find Southern Cuisine. I enjoy anything cooked on a BBQ, but just because it is cooked on a grill that is a far cry from what is true BBQ. I had no idea what BBQ could be until I discovered Smoke & Spice. I went as often as a poor intern's bank account would allow. Their mac and cheese, smoked ribs & chicken wings were ridiculously good and the atmosphere just added to the allure. They stole my heart and have had ever since... Its probably why I'm still single. Since then I have tried to recreate some of my favourite dishes inspired from them.
I've learned a lot in my journey and I'm still learning. But the first thing that I noticed as I started was that BBQ is really not difficult. It's actually quite easy. All you need to do is follow instructions, have patience, and be optimistic. I've rarely had something go wrong, and even when something does, you can usually reuse and fix.... with a little ingenuity. Luckily for me this recipe turned out great, My brother-in-law even said that it was one of the best things he's ate in a while... and he knows his food!
Smoked Pulled Pork
1, 5 Kilogram Pork Loin
2 Tablespoons Garlic
2 Tablespoons Onion Powder
2 1/2 Tablespoons Chili Powder
2 Tablespoons Black Pepper
1 Tablespoon Cumin
1/2 Tablespoon Ground Cloves
1/2 Tablespoon Oregano
1 1/2 Tablespoon salt
6 Tablespoons Sugar
6 Cups Hickory Wood Chips
Mix all ingredients together in a bowl. Mix until well combined. Rinse and dry Pork loin and then rub with the dry rub, wrap in plastic rap and put in the fridge for 2-8 hours. Once you are ready to begin smoking make sure to soak wood chips for at least 20 min before use.
Preheat smoker to 250F and prepare drip pan. Add a hand full of soaked wood chips into smoke tray and place pork loin on smoking racks.
The smoking process will take up to 8 hours or until the pork is tender and pulls apart easily. So you want to reserve the other wood chips and add a hand full or more of chips into the smoker every hour till it is finished cooking.
When the pork is finished, begin to pull the meat apart with two forks. You want to go with the grain of the of the meat so that you get long strings. Once you have pulled the whole loin taste and season with salt and pepper if needed. Set aside in a holding oven so it stays warm.
6 Cups Flour
2 Cups Milk
6 Teaspoons Baking Powder
4 Tablespoons Sugar
2 Teaspoons Salt
3/4 Cups Spent brewing Grains (Optional)
1 Cup melted butter
Sift together all dry ingredients together in large mixing bowl. Beat eggs well and mix in milk and spent brewing grains. Pour the wet ingredients into the dry ingredients and begin mixing, being careful not to over mix the batter. Fold in the melted butter with the batter. Once the batter is mixed set aside and allow the baking powder to activate. Cook in waffle maker.
Assemble the waffles and pulled pork, and finish off with maple syrup and freshly chopped green onions. Enjoy!