Tuesday, November 8, 2011

Sumac BBQ Pulled Pork



Dry rub of sumac, paprika, brown sugar, cinnamon, cumin, ground mustard, ginger, pepper & salt.
Oven roasted pork ribs for 200ºF for 4 hours, then dropped to 175ºF for 3 more hours.
Pulled by hand.
Pressure cooked fatty rib trimmings in ginger ale, ketchup, onion & water for 1 hour.
Reduced pressure cooked stock with garlic, thyme, jalapeño, worchestire, aji amarillo & dijon.
Folded in pulled pork.

Thanks to Harold McGee & Ideas in Food for the researched influence and tips.


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