A couple weeks ago, Jeff requested pulled pork for dinner, with a mustardy sauce instead of a tomatoey one. We'd had something similar a few months ago at Noble Pig, my cousin's BBQ place on the east side, and he really liked it.
I found this recipe, which seemed promising: dry rub, and a separate mustard sauce. Aldi didn't have pork shoulder/butt, but they did have the next best thing: country style ribs. I cut the recipe in half, which seemed to be about right, and cooked the ribs in the oven. My crockpot seems to get a little too hot sometimes, and I was worried the ribs would turn to mush if I left them in there too long.
It turned out really well. In an interesting turn, everyone else in the family thought it was better than I did. I thought it was good, but not as good as Noble Pig. Jeff said, "Well, if you're going to have unreasonably high standards . . ." I liked the sauce better than the meat itself. We dipped soft pretzels in it, and I put it on my hash browns under my eggs in the morning.
Everyone liked it so much that when I saw a pork shoulder yesterday, I grabbed it. I've made the rub (I'm now totally out of paprika) and it's in the crockpot in the refrigerator right now. Since it's rather massive, I'm not worried about it going several hours tomorrow. As for the mustard sauce, I got some grainy mustard, and I think that will zip up the sauce even more. This is a recipe that is going in the keeper book.
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