MONTREAL SMOKED PULLED PORK WITH CURRY PICKLES
Provided by Food Network
Time 11h
Yield 14 to 16 servings
Number Of Ingredients 23
Steps:
- Make the pork: Mix the brown sugar, salt, pepper, coriander, allspice, paprika, garlic powder, onion powder, mustard powder, dill, celery seeds and red pepper flakes. Rub the pork all over with the mustard, then the spice rub. (You may not need all of the rub.)
- Soak the wood chips in water at least 30 minutes; drain. Heat a charcoal grill and prepare for indirect grilling: Bank the coals to one side, leaving the other side empty. Set up a drip pan on the empty side. Let the fire burn down to a low heat (225 degrees F to 250 degrees F).
- Scatter some of the wood chips over the hot coals. Put the pork on the cooler side of the grill, over the drip pan, fat side facing the heat. Cover and cook until a thermometer inserted into the center of the pork registers 160 degrees F, 5 to 6 hours, adding a handful of wood chips every 1 to 1 1/2 hours and more charcoal as needed.
- Meanwhile, make the barbecue sauce: Combine the vinegar, brown sugar, ketchup, hot sauce, red pepper flakes and 2 teaspoons each salt and pepper in a nonreactive pot. Cook over medium-high heat until the sugar is dissolved, about 5 minutes. Refrigerate until ready to use.
- Remove the pork from the grill, wrap in foil and return to the cooler side of the grill. Cover the grill and cook until a thermometer inserted into the center of the pork registers 195 degrees F to 200 degrees F, 3 to 5 more hours, adding more charcoal as needed.
- Remove the pork from the grill and let rest 30 minutes. Carefully unwrap and pour off any juices. Pull the meat into chunks, discarding the excess fat and bone. Toss with half of the barbecue sauce; season with salt and pepper. Serve with curry pickles, bread and the remaining barbecue sauce.
- Toss 3 thinly sliced English cucumbers with 2 tablespoons kosher salt in a large bowl. Refrigerate 1 to 2 hours, then rinse and transfer to a large glass bowl or jars; add 1 thinly sliced large onion. Combine 1 1/2 cups each granulated sugar and white vinegar, 3/4 cup apple cider vinegar, 1/4 cup light brown sugar, 2 1/4 teaspoons mustard seeds and 3/4 teaspoon each celery seeds, curry powder and red pepper flakes in a nonreactive pot. Cook over medium-high heat until the sugar is dissolved. Pour over the cucumbers and onions. Refrigerate at least 1 day and up to 2 weeks.
MONTREAL PORK
Make and share this Montreal Pork recipe from Food.com.
Provided by Lori 13
Categories Meat
Time 8h15m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Combine all in a crockpot. Cover. Cook on low for 8 hours.
- Serve with your choice of starch.
Nutrition Facts : Calories 903.8, Fat 38.5, SaturatedFat 13.6, Cholesterol 341.1, Sodium 539.7, Carbohydrate 15.4, Fiber 0.9, Sugar 12.6, Protein 116.6
MONTREAL PORK AU POIVRE
This is my version of Charmie777's Pork Au Poivre. I loved the recipe, but I made a couple adjustments to suit it to my taste. Thought I'd make it public in case anyone else wanted it.
Provided by KissKiss
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut the tenderloin into 1-inch slices. Season with Montreal Steak Seasoning, to taste. (I lightly season both sides.) Allow to rest on counter for 10 minutes.
- In a large skillet, preferably cast iron, melt the butter and vegetable oil over medium heat. When skillet is hot, add pork slices without crowding the pan too much.
- Cook five minutes per side and then transfer to a heated plate. Turn the heat down to low and add the cognac. Scrape up the brown bits, turn the heat up to medium-high, and allow the cognac to boil for 30 seconds to burn off the alcohol.
- Pour pan juices over pork and serve immediately.
Nutrition Facts : Calories 273.7, Fat 16.8, SaturatedFat 6.7, Cholesterol 108.8, Sodium 110.3, Protein 29.2
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