Cackalacky®
Classic
Barbecue Pork Recipe
(Serves approximately 10 to 12)
Depending on where you are in Cackalacky® Cookout Country, barbecue comes either "chopped" or "pulled." But it's always pork! And while most folks can't seem to agree on which is better - "chopped pork" Vs. "pulled pork" - everyone agrees that a "splump" of slaw and a healthy splash of Cackalacky® Spice Sauce™ is what you put on top of your barbecue!
What follows is our favorite Championship Cackalacky® Cookout Smoked Pork recipe. Whether you decide to chop & mince it, or pull the savory morsels into thumb-sized chunks, Cackalacky® always makes it great!
Smoked Pork Recipe Ingredients:
Prep and Cooking Directions:
Using a utility knife, score the pork fat into a diamond shape similar to preparing a ham. Be careful not to cut into the meat. Sprinkle liberally with Porcine Powder and rub into meat. Wrap the butt with food film and refrigerate at least 6 hours or up to 2 days.
Prepare the smoker for cooking (or, set up your grill for indirect cooking). Once the temperature stabilizes around 225 degrees F. add 2 cups of drained wood chips to the coals. When a good smoke develops, place the pork in the smoker, fat side up, and cook for 4 hours. After 4 hours, add another 2 cups of drained wood chips to the coals, mop the shoulder and cook, mopping every hour or so, for another 4 hours. Add more pre-lit coals and wood chips, as necessary, and continue cooking another 4 to 6 hours or until the meat is very tender and has an internal temperature of 170 to 180 degrees F. if you’re slicing the butt or 195 to 205 degrees F. if you’re pulling it. (When the butt is done, the blade bone will slide out easily.)
Remove the meat from the smoker and transfer it to a clean half-sheet or baking pan. Let the roast stand until cool enough to handle (or cool and refrigerate). Shred into bite-size pieces and pour any juices from the baking sheet over the pork. Or, if you prfefer, mince into a mush-like consistancy. (Pork may be cooked 1 day ahead. Cover with foil or food film and refrigerate. Just be sure to reheat slowly.)
Ladle a 5-ounce portion of the pulled pork onto the bottom half of a hamburger roll, top with a dollop of coleslaw, and a splash of Cackalacky® Spice Sauce - cover with the bun top and serve!
(Chef’s note: After cooking, the 8.8-pound butt weighed 5 pounds. It yielded about 3.5 pounds of pulled or chopped pork.)
Porcine Powder
There is a wide variety of seasonings and spice concoctions that folks use in Cackalacky® Cookout Country – ranging from “just a little salt and pepper” for a basic seasoning to more complex competition-style recipes. This basic and savory seasoning – our secret Championship Seasoning recipe – will form a perfectly tasty bark that makes a delectable “flavor layer” on the outside of the pork butt. This seasoning could also be used for pork roasts or chops, too!
1/4 cup sweet paprika
2 tablespoons fresh minced rosemary (optional)
2 tablespoons coarse kosher salt
2 tablespoons granulated sugar
2 tablespoons dark brown sugar
2 tablespoons cracked black pepper
2 tablespoons granulated onion
1 tablespoon granulated garlic
1 tablespoon ground cumin
1 tablespoon ground cayenne pepper
1 tablespoon dry mustard
Combine the ingredients in a mixing bowl and stir well to incorporate. This seasoning blend will keep about 2 months if stored in an airtight container.
Yields about 1 1/4 cups
Cackalacky-Style Slaw
In Cackalacky Cookout Country, you’ll find different slaw depending on the particular part of the region that you happen to be in. Some of the slaw recipes will include mayonnaise while others will only have crushed red pepper flakes, a little sugar and vinegar for the dressing. Most folks use white cabbage, while some folks use red cabbage! But, everyone agrees that it ain’t barbecue without the slaw! This recipe happens to be our favorite slaw recipe!
1 cup mayonnaise
1/2 cup apple cider vinegar
1 (2 1/2-pound) green cabbage, quartered and cored
1 cup shredded carrot
1 tablespoon celery seed
Coarse kosher salt and freshly ground black pepper, to taste
Using a “mandolin” or very sharp knife, slice the cabbage into fine shreds.
Whisk the mayonnaise and vinegar together in a large bowl. Mix in sliced cabbage, carrot and celery seed. Season to taste with salt and pepper. Refrigerate at least 4 hours, tossing occasionally.
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