Friday, August 3, 2012

Pork-the Other White Meat

The Barefoot Hippie clan is in the Chicago area, which means we get to experience Smokin' Will's.

Smokin' Will's is a barbecue establishment in Roselle, IL, that is owned and operated by some good friends of ours. Smokin' Will is married to Margaret, of Reader's Digest joke fame.

Smokin' Will himself, with Margaret

And Smokin' Will makes some amazing barbecue. For a great review of his restaurant check out BMV's last post here. For more information, updates, hours and directions, link up with Smokin' Will's Facebook Page.

Btw, there is a huge event coming to Roselle, IL (the home of Smokin' Will's) in September. It is the Rider Cup. If you are at all into pro golf, you know what that is. If you are one of the 100,000 Rider Cup fans descending on Roselle, I would say that you have the perfect opportunity to get you some Smokin' Will's. But, that is just my humble opinion.


The problem is, while I love barbecue, pulled pork, ribs and the like, I don't live in Chicago 24/7. So I can't just mosey on over to Smokin' Will's whenever the mood strikes.
Margaret with the pig that is going to get a face lift and move into Smokin' Will's.
Thrift haul
the Hippie off spring enjoying amazing food.

So, I have to make due with my own devices. A.k.a. my own pulled pork recipe.

There are many opinions as to how how to get the best pulled pork. Personally, I like to cook mine in the crockpot-low and slow. I use either a pork tenderloin, or boneless country style ribs. You want a piece of pork that has some fat. Boneless pork butt shoulder is also great.

Perfect Pulled Pork
5-6 pounds pork
1-1/2 t paprika
2 t black pepper
1 t cayenne pepper
1 t dried thyme
1 t garlic powder
2 t salt
3/4 c water
onion, chopped (optional)
1 c Shiraz
1 6 ounce can tomato paste

*Mix spices, and rub onto entire surface of pork
*Place in crockpot, and pour water over.
*Turn on high for 1 hour.
*Turn down to low, cook 6-7 more hours. Until it falls apart when you stab with a fork.
secret ingredient
*Whisk shiraz and tomato paste, and pour over pork in crock pot. If using onion, add now.
*Let cook another hour, until fork tender.


*Remove from crockpot onto cutting board or platter and let rest for 10-15 minutes.
*Pull apart with 2 forks.
*Pour sauce over pulled pork.
*Serve with Sweet Baby Ray's, (or your favorite barbecue sauce) on buns. Serves 20. (generous)



all pulled, and ready to go.
Can I get an "Amen, Sistuh?!"



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