Farm Market Recipe of the Week: Smoked, Pulled, and Barbequed Pasture Raised Pork

Recipe of the Week

This week we are featuring Bone-in Pork Shoulder from Green Duchess Farm and SubLime Cilantro Sauce from Hot Sauce 4 Good. We chose a southern sauce because it is lighter; we really want the flavor of the pork to shine through. This sauce’s basic ingredients are mustard, vinegar and hot sauce for spice. Quite different from usual, there are no tomatoes and only a touch of added sweetener. Since the sauce is so much lighter, the quality of the meat makes all the difference. We couldn’t be happier to present this grass-fed hormone-free pork from Green Duchess! It has so much flavor! With summer break around the corner and BBQ grills getting cleaned, here’s a recipe we hope will find its way into your backyard!

Smoked, Pulled, and Barbequed Pasture Raised Pork

 Brine:

4# Bone-in Pork Shoulder

1 gallon water

1 cup cane sugar

½ cup salt

4 bay leaves

4 sprigs of thyme

4 cloves garlic, crushed

1 TB whole black pepper

1 TB whole coriander

4 pods whole cardamom

2 oz. Jim Beam Bourbon

 

For Smoker:

Applewood Chips (soaked in water)

 

For BBQ Sauce:

1 cup yellow mustard

3/4 cup apple cider vinegar

1/4 cup lemon juice

1 TB raw honey

2 oz SubLime Cilantro by Hot Sauce 4 Good

2 TB unsalted butter

Instructions:

Put all ingredients except for bourbon in a pot and bring it all to a boil. Turn off and cool. Once cool, add bourbon and pour it over pork. Make sure pork is covered completely. Brine for 48 hours.

Cook in hot smoker for 6-8 hours or until internal temperature reaches 200F. If using an electric smoker, they usually need to be on high. If using a charcoal smoker, maintain the heat between 225-250F. Add charcoal and apple chips as needed to maintain temperature and smoke.

While meat is smoking , make BBQ sauce. In a blender combine all ingredients for BBQ sauce, except for butter, and blend for 30 seconds. Melt butter and add to blender. Blend on low.

Carefully remove pork from smoker. Pull the meat, removing all gristle, bones, and cartilage. Lightly fold in BBQ sauce and serve hot. Pork can also can be cooled and stored for 4-5 days.

Recipe by Consultant Chef Josh Falzone

  • Green Duchess Farm’s mission is to provide naturally grown, healthy, chemical-free vegetables and meats while respecting the land and ecosystems present on the farm. Situated adjacent to the Negri-Nepote Native Grassland Preserve in Franklin Township, New Jersey, the farm is committed to organic growing methods that will not harm the several sensitive bird populations that make their home in the preserve.
  • Bob Ferretti and his family started Hot Sauce 4 Good as a commitment to change the world by supporting charities that feed the hungry, educate the poor and invest in hard working entrepreneurs in developing countries. They hand bottle thousands of bottles of spicy hot sauce from the finest locally sourced ingredients. Proudly donating a minimum of $1 per bottle sold, Hot Sauce 4 Good helps to fund projects around the globe and right here at home in the United States.

pulled pork

 

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One Response to Farm Market Recipe of the Week: Smoked, Pulled, and Barbequed Pasture Raised Pork

  1. Holy Cow! I just tasted a sample at the farmer’s market and wow! It is delicious! Great job, Josh!

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