Wednesday, July 2, 2014

Neelys' Pulled Pork

Messy and Delicious!
Neelys' Pulled Pork Sandwich

The Neelys say that when you put cole slaw on top of your pulled pork sandwich it is called a "Jumbo."

Whatever you call it, it is delicious!  Their recipe for pulled pork with vinegar slaw is top notch!

Last Sunday, we invited David over to participate in the taste test and then served it again on Monday night to our friend, Cindy.  Everyone thought it was great.

Smoked paprika, cumin, mustard and celery seed 

Their recipe for pulled pork caught my eye because it uses smoked paprika and celery seed among the rub ingredients.   Previous recipes I have tried used things like garlic and liquid smoke.  Or rosemary and garlic.

Plus the Neelys have a good reputation for southern food and I hadn't ever tried one of their recipes.

*Pat and Gina Neely had their own BBQ restaurant in Memphis before becoming popular hosts of the Food Network's Down Home with the Neelys.  

Now they have two cookbooks and 4 restaurants:  2 in Memphis, 1 in Nashville and the newest one is in New York City, called Neely's Barbecue Parlor.


Neelys' Pulled Pork
(from AARP magazine June 2014)

Serves 10-12

1/2 cup sugar
1/4 cup kosher salt
1 T. smoked paprika
1 T cayenne pepper
2 t. ground cumin
1/2 t. celery seed
1/2 t. mustard powder
8.5 pound bone-in Boston Butt
10-12 hamburger buns
Barbecue Sauce  -- your choice (we like Dinosaur BBQ's Slathering Sauce)
Vinegar Slaw (see below)


4 hours or one day ahead:
To make the dry rub, mix together the sugar, salt, paprika, cayenne pepper, cumin, celery seed and mustard powder.  Reserve 4 T. for serving later on.
Generously rub the pork butt with the seasoning, then cover with plastic wrap.
Refrigerate for at least 4 hours or up to 1 day in advance.
Preheat the oven to 275 degrees.  Line a roasting pan with heavy-duty foil.  Place the pork in the roasting pan, fat side, up and cook until tender, about 8 hours.

Once the meat is tender, remove it from the oven and let it rest for 20 minutes before shredding.  (It is hard to stop yourself from sneaking a few bites before it has rested.)
To shred it, use two forks.  It will fall apart.  David and I did it together and it took us about 10 minutes to shred the meat.  Remove any excess rub and fat as you go.

Dinosaur BBQ's Slathering Sauce goes perfectly 

Pile each bun with some pork, BBQ sauce, and slaw, if desired.
Serve with extra rub.

My Version of Neelys' Vinegar Slaw

Serves 4
  • 1 bag of pre-packaged cole slaw (sliced cabbage, carrots)
  • minced onions -- about 2 T. 
  • 1 T dijon
  • 1 T. sugar
  • 1/3 cup apple-cider vinegar
  • 1/4 cup vegetable oil
  • 1/2 teaspoon celery seeds
  • Pinch of cayenne pepper
  • salt and freshly ground black pepper
1. In a serving bowl, combine the cabbage, carrots, and minced onions.  Give them a toss.
2. Whisk together the mustard, sugar, vinegar, vegetable oil, celery seeds, cayenne, salt and pepper until emulsified. Pour over the coleslaw; toss well again. Cover with plastic wrap. Chill for at least 2 hours before serving.

Notes from B:

I was very hesitant to roast the pork uncovered but it turned out moist and tender.

I was also leery of serving the BBQ sauce at the table, and not coating the meat with sauce before serving, but not doing so, really let the meat shine.

Also, I have never served the rub as a condiment at the table.  Others tried it and liked it, but somehow it seemed like too much to me.

But the cole slaw on top was a great addition!  Messy but delicious.  I am thrilled to find a cole slaw that I really like that doesn't use mayonnaise.

B






1 comment:

  1. Have you tried the Neely's cornbread muffin? They are awesome....i'll have to dig out the recipe to share

    ReplyDelete