PORK ROAST RUB RECIPE | FOOD NETWORK
Provided by Food Network
Categories main-dish
Total Time 17 hours 10 minutes
Prep Time 10 minutes
Cook Time 5 hours 0 minutes
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- In a small bowl, mix together the bouillon, garlic powder, and pepper to create the rub. Next, squirt the pork roast with some oil and liberally apply the rub to all sides of the roast. Cover the pork roast and let it sit overnight in the refrigerator.
- Preheat your smoker using pecan wood to 225 degrees F.
- Place the roast into the smoker and cook for about 4 hours. Remove the roast from the smoker and wrap it tightly in aluminum foil. Place the pork roast inside a 225 degree F oven until the internal temperature reaches 200 degrees F. Remove the roast from the oven and let it rest for 5 to 10 minutes before slicing.
PULLED, LOW AND SLOW SMOKED LAMB SHOULDER | RED MEAT ...
Pulled, Low and Slow Smoked Lamb Shoulder
Categories Red Meat
Total Time 9 hours 40 minutes
Prep Time 40 minutes
Cook Time 9 hours
Yield 10 servings
Number Of Ingredients 9
Steps:
- Prepare the smoker for indirect cooking over very low heat (110° to 130°C).
- Trim any excess fat from the lamb.
- In a small bowl combine the salt, pepper, whole mustard seeds, paprika, brown sugar, rosemary leaves, and garlic. Using a basting brush, paint the lamb with mustard and then evenly cover with the spice mix.
- When the smoker is ready, add wood chunks (we used pecan wood chunks) to the charcoal. Place the lamb on the cooking grill, close the lid, and cook over indirect very low heat for 8 to 9 hours or until the internal temperature of the lamb reaches 93°C. If you are short of time, after 5 hours, wrap the lamb tightly in alfoil and continue to cook until the internal temperature reaches 93°C (approximately a further 2 hours).
- Remove the lamb from the barbecue. Wrap in alfoil if you have not done so already, and leave to rest for at least 30 minutes before pulling the meat apart with two forks.
Nutrition Facts : Calories calories
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