Scott's Pulled Pork

After writing the review for Leon's in Galveston, I couldn't stop thinking about their kicked up rice. Then a commenter suggested the recipe may reside in Legends of Texas Barbecue. I found it right there on page 130. Now I just needed an excuse to make it. Later that day, my friend Scott invited me over for a smoked pork shoulder, and he asked if I could bring a side item. It was destiny.



The stepped up rice was a good addition, but it was the pork shoulder that stole the show at the dinner table. The huge piece of meat was perfectly seasoned with a rub mixture heavy on the black pepper. Every bite was incredibly moist from all the well rendered fat, and it was fall apart tender. I probably ate about a pound of meat before the night was over. Eight hours in a Brinkmann bullet smoker over hickory and lump charcoal was just the ticket. I can't remember a portion of pulled pork that was any better than this one.



And that rice, it was pretty simple. Fine chop a mixture of fresh veggies in the food processor, saute in peanut oil, then stir in cooked white rice. Tasty and simple. I think it will remain in my regular rotation.

- BBQ Snob