Brock Huard: As Lousy With Pulled Pork As He Is At Quarterbacking

Sager Bombs 

So over at Epicurious they’re doing a little thing with the NFL and Second Harvest.  If you go to the “Taste of the NFL” page you’ll see 22 recipes from past and present football players.  Present players are represented by the Jags Ernest Wilford and his Apple Surprise.  I’m assuming that the surprise is that it seems like a good recipe but turns out to be a bust if you draft him on your um, fantasy recipe team?

No really, fuck that guy.  But you should go to the site and vote for a recipe because every vote = $1 for charity.

Enough about charity though.  The Hawks are participating, and the one and only Brock Huard is sharing his recipe for pulled pork.  As you’d expect, it sucks.  Red Robin Seasoning is involved.  So is olive oil (WTF?), cooking the whole thing about 2 hours too long (at way too high a heat), and the phrase “hot buns”. 

After the break, I’ll give you a real idiot proof pulled pork recipe for Puppy Bowl this weekend, or any other game you might be watching.

Sager Bombs’ Pulled Pork For People Who Can’t Cook Pulled Pork

For the Brine:

2 quarts water

1 cup molasses

1 cup salt

For the Meat: 

5lb pork shoulder, or Boston butt. 

Tom Douglas Pork Seasoning

Combine the water, salt, and molasses in a big container.  Add your shoulder and make sure it’s completely covered.  Marinate that shit around 10 hours.* 

After marinating, take out the butt and rub it dry (lulz).  Cover the butt in the Tom Douglas rub.  Don’t be shy… get as much rub as you can on it.  This will form the crispy porky spice/skin crustcandy on the outside that you’ll get to eat all on your own when it’s finished. 

Preheat your oven to 200 degrees.  Put in the butt (giggity) and cook it 10 hours.  If your butt is bigger adjust the cooking time by 2 hrs/lb.  If your butt is small, and you’re a cute girl, call me.  Remove from oven and let it rest about 15 minutes.   Shred the meat with forks, remove the big hunks of fat and throw away/eat straight.  Serve plain or with bbq sauce (if you’re into that sort of thing) on Sister Schubert’s Motherfuckin’ Yeast Rolls.

*I’m just sayin, but say you start brining it in the afternoon, and come home from Saturday night and get it in the over at 2am, by noon the next day you’re eating hangover pulled pork.  Decadent and shrewd.