Myron Mixon Pork Loin Food

HOG INJECTION

Steps:

• In a large stockpot, combine the apple juice and vinegar over medium heat. Stirring continuously, pour in the sugar, salt, and monosodium glutamate. Stir until the seasonings are completely dissolved. Do not boil. Remove from the heat.
• If reserving for a later use, let the liquid cool; then pour it into a large bottle or container. Store refrigerated for up to 1 year.

PORK SHOULDER

Steps:

• Trim away any bone slivers from the exposed meat. Remove any visible excess fat. Square up the long sides of the shoulder to make it neat and uniform.
• Place the pork shoulder in a large aluminum pan. (There's no skin to hold the liquid in, as there is on a whole hog, so the pan is necessary to catch the excess liquid.) Inject the shoulder with 2 to 3 quarts of the hog injection, all over the shoulder in about 1-inch squares. Let the injected shoulder sit, loosely covered, in the refrigerator for 2 hours.
• Turn the shoulder upside-down in the pan, so that any excess injection that might remain infuses the meat. Let it sit upside-down for 15 to 20 minutes.
• In the meantime, heat a smoker to 250˚F.
• Take the shoulder out of the pan and sprinkle the rub all over it, making sure to get the area by the shank. Place the shoulder, in its aluminum pan, in the smoker and cook for 3 hours.
• Remove the shoulder from the smoker. Pour the apple juice into a clean aluminum pan, and transfer the shoulder to the pan. Cover the pan with aluminum foil and place it in the smoker. Cook for 6 hours or until the internal temperature reaches 205˚F.
• Remove the pan from the smoker. Discard the foil. Brush the hog glaze all over both sides of the shoulder. Return the shoulder to the pan, put the pan back in the smoker, and cook for 1 more hour while adding no more heat to the smoker and allowing the internal temperature of the smoker to drop. The shoulder will effectively rest in the smoker this way.
• Remove the pan from the smoker, and serve. Where I'm from, a pork shoulder is not sliced-it's pulled apart in chunks. There are a couple of different ways to do it, with knives and tongs and such, but the very best-and easiest-is with your hands. Wearing heavy-duty gloves, simply pull the meat apart gently and let your guests have at it. You can put it in a sandwich just like this, or you can chop it up after you've pulled it, if you like.
• I used to wonder why this part of the shoulder was called "Boston" anything, since it's so associated with Southern barbecue. The folks from the National Pork Board say it plain: "In prerevolutionary New England and into the Revolutionary War, some pork cuts (not those highly valued, or 'high on the hog,' like loin and ham) were packed into casks or barrels (also known as 'butts') for storage and shipment." So, the way the hog shoulder was cut in the Boston area became known in other regions as "Boston butt."
• Here's a tip from my competitive barbecue cooking that you can use in your backyard. I make a little solution I call "half and half." It's equal parts vinegar sauce and water, and I heat it up until it's hot but not boiling. Then I dip pieces of shoulder in it before I put them in the judging box. Why do I do this? Because it keeps the meat from drying out and getting cold. You always want your meat to stay moist and warm. You can do this at home, too. Before you serve any meat like brisket or pork shoulder, toss it with a little half and half and then put it on a platter. Better yet, apply the solution to the back side of slices of brisket and pork before you place them on a platter. This technique will keep your meat from drying out.

BASIC BARBECUE RUB

Steps:

• In a large bowl, combine all the ingredients thoroughly. You can store this rub in an airtight container indefinitely.

THE ONLY BARBECUE SAUCE YOU NEED FOR PORK, BEEF, AND ANYTHING ELSE YOU PULL OFF THE GRILL

Steps:

• Combine all of the ingredients in a blender and pulse a couple of times to thoroughly combine. Pour the mixture into a medium saucepan and place over medium heat. Stir continuously until the sauce is heated through, but do not allow it to come to a boil. Remove the pan from the heat. Use the sauce immediately as you like, or, if reserving for a later use, allow the mixture to cool, then pour it into a large bottle or container and store, tightly covered and refrigerated, for up to 1 year.

LIVE WITH KELLY MYRON MIXON'S CROCK-POT PULLED PORK

Steps:

• Mix hickory salt with apple juice and then inject the pork butt. Rub with olive oil and apply rub. Heat skillet on med high and braise the pork to get a good crust, about 3-4 minutes. Place the pork in a crock-pot and pour stock inches Set crock-pot on high and cook until tender, about 4-6 hours. Remove and pull pork before tossing in the BBQ sauce.
• In a large bowl, combine all the ingredients thoroughly. You can store this rub in an airtight container indefinitely.
• Vinegar-Based Barbeque Sauce.
• This is the basic formula for a classic vinegar sauce. You can add any or all of the following optional ingredients based on your personal flavor preferences: 1 cup ketchup, ½ cup hot sauce, ½ cup sugar. Follow the exact same procedure, adding the extra ingredients to the pot with the others.
• In a large heavy saucepan or stockpot over medium heat, combine all the ingredients. Stir to dissolve the salt completely, cooking for 3 to 5 minutes of constant stirring. Do not bring the mixture to a boil. When the salt is thoroughly dissolved and the spices have infused the vinegar with their flavor, remove from the heat and let the sauce cool completely, about 30 minutes. Funnel the sauce into a refrigerator-safe container. The sauce will keep, refrigerated, for up to a year.