One great pulled-pork rub recipe!
http://sundaynitedinner.com/vietnamese-pulled-pork/
I didn't make the lemongrass sauce, but I did use the rub with Chinese Five Spice, and it was the hit of the evening. Best rub I've found so far.
Dry Rub Ingredients:
2 tablespoons Chinese Five Spice
1 tablespoon ground black pepper
3 tablespoons course kosher salt
2 teaspoons cayenne pepper
2 tablespoons dark brown sugar
Started the night before with two 5lb pork butts, one rubbed with the Five-spice rub and the other with a traditional paprika/sugar/salt/etc.
Smoked for 6 hours with hickory, then put them in the oven until the temp hit 195F. They both pulled nicely, but just the aroma from the one with the Five spice nearly drew the neighbours over before our company arrived.
To my taste, there was just no comparison between the two. The regular rubbed pork tasted almost dull in comparison.
We served them up on fresh ciabatta buns from a local Italian bakery along with a home-made vinegar/mustard bbq sauce.
Regards, Rich
Sounds great! Bookmarking that one for sure..
That does sound like an interesting dry rub.
Sounds like a way to sweeten up your pork, five spice and brown sugar, kinda like cinnamon and sugar toast :D
Quote from: OU812 on September 24, 2009, 08:12:40 AM
Sounds like a way to sweeten up your pork, five spice and brown sugar, kinda like cinnamon and sugar toast :D
It wasn't really sweet... just very very tasty. I could taste the cloves.... I bought the Five Spice at Bulk Barn. From what I've read since, Chinese Five Spice has several trillion variations so next time I'm going to visit an Asian food market like T&T or Huan Ming (where I got the pork).
How about some photos?
nepas
Quote from: Smokeville on September 24, 2009, 08:24:40 AM
Quote from: OU812 on September 24, 2009, 08:12:40 AM
Sounds like a way to sweeten up your pork, five spice and brown sugar, kinda like cinnamon and sugar toast :D
It wasn't really sweet... just very very tasty. I could taste the cloves.... I bought the Five Spice at Bulk Barn. From what I've read since, Chinese Five Spice has several trillion variations so next time I'm going to visit an Asian food market like T&T or Huan Ming (where I got the pork).
I get mine from Penzeys and it is very flavorful, never thought of putting it in a rub. I can see the cloves would make the butt smell and taste good. Going to have to try this, good find Smokeville
One other thought I had was what wood would go best?
I used hickory, mostly because the bbq sauce I was making was a Carolina style (vinegar/mustard) and hickory smoke was most common there.
It sounds soo good. I think I am going to try it on my other chicken for tomorrow's dinner.
HR
That does sound good. A butt with and asian twist. ;D I see you forgot to post the pics. Will by later to look at them. ;D
Quote from: mikecorn.1 on September 24, 2009, 02:47:57 PM
That does sound good. A butt with and asian twist. ;D I see you forgot to post the pics. Will by later to look at them. ;D
I think there are only about 15 of use on the forum with cameras? :D :D
nepas
Quote from: NePaSmoKer on September 24, 2009, 05:35:59 PM
Quote from: mikecorn.1 on September 24, 2009, 02:47:57 PM
That does sound good. A butt with and asian twist. ;D I see you forgot to post the pics. Will by later to look at them. ;D
I think there are only about 15 of use on the forum with cameras? :D :D
nepas
Do you mean us or use??? ;D
Hr
Thanks for posting your recipe, I'll have to try that.
Got that bottle of 5 spice in my cabinet just waiting for a job to do. :D
Carolyn
Smokeville, Pics add a thousand words, its like...yeah I went there and I got the t-shirt to prove it. The recipe is very interesting, I like chinese 5 star, it is a complex spice. Doesn't work on just anything. Hmm
Can you post the ingredients of the 5 spice from your ingredients?
Did it have star anise in it?
Quote from: classicrockgriller on September 24, 2009, 11:41:13 PM
Can you post the ingredients of the 5 spice from your ingredients?
Did it have star anise in it?
Yes it does have Anis in it here is a link.
http://chinesefood.about.com/cs/sauces/ht/fivespicepowder.htm
HR
Looks great. Definately gonna try it. Thanks
HR the spice I use is chinese 5 star, it has anise and star anise in it?
The Chinese five star I have has cinnamon, star anise, anise seed, ginger and groung cloves in it. just happen to have the Penzey's catalog in my desk ::)
I have the Penzeys Chinese Five Spice and it's pretty good.
But if you don't like anise you probably won't like it.
It sounds funny....rubbing anise on your butt! :D :D :D :D
Carolyn
You could call that ur-anise butt rub
Quote from: NePaSmoKer on September 24, 2009, 05:35:59 PM
Quote from: mikecorn.1 on September 24, 2009, 02:47:57 PM
That does sound good. A butt with and asian twist. ;D I see you forgot to post the pics. Will by later to look at them. ;D
I think there are only about 15 of use on the forum with cameras? :D :D
nepas
Sorry, no photos this time. I'll try to do better with the next two.
:D
Quote from: Caribou on September 25, 2009, 06:38:41 AM
I have the Penzeys Chinese Five Spice and it's pretty good.
But if you don't like anise you probably won't like it.
It sounds funny....rubbing anise on your butt! :D :D :D :D
Carolyn
The 5 spice I used came from a Canadian retail chain called Bulk Barn. I bought it along with all my other rub spices a few months back, but not intending it for a rub.
I'm sure it's the standard recipe of spices, but what the ratio is I can't tell.
BTW, Carolyn, I don't care much for anise but it wasn't predominant. Very subtle almost like the taste of a grilled fennel bulb, which I enjoy. (I hate licorice...).
All I can say is that the taste of this asian pulled pork blew the usual taste out the door.
This is the ordinary rub I used... (nothing noteworthy).
* 1/4 cup brown sugar
* 1/4 cup paprika
* 2 tablespoons black pepper
* 2 tablespoons salt
* 1 tablespoon cayenne
* 2 teaspoons dry mustard
Regards, Rich
Smokeville, I keep coming back to this post and read the link that you posted and have moved this toward thr top of my todo list.Thanks
Quote from: classicrockgriller on September 25, 2009, 07:33:26 AM
Smokeville, I keep coming back to this post and read the link that you posted and have moved this toward thr top of my todo list.Thanks
Me to, dont know about the lemongrass sauce though
One more question, did you use a mustard base or evoo before the rub?
Quote from: classicrockgriller on September 25, 2009, 07:33:26 AM
Smokeville, I keep coming back to this post and read the link that you posted and have moved this toward thr top of my todo list.Thanks
#59...right?
Quote from: classicrockgriller on September 25, 2009, 08:06:03 AM
One more question, did you use a mustard base or evoo before the rub?
Nope, I just used the rub on the meat by itself.... and the amount in the recipe was more than enough to do the 4-5lb butt.
Quote from: OU812 on September 25, 2009, 07:46:47 AM
Quote from: classicrockgriller on September 25, 2009, 07:33:26 AM
Smokeville, I keep coming back to this post and read the link that you posted and have moved this toward thr top of my todo list.Thanks
Me to, dont know about the lemongrass sauce though
Yeah, I'm not sure either, but I'll probably try it someday. The recipe had more than 4-5 ingredients so I automatically set it aside.
If anyone tries it, let us all know.
Quote from: Caribou on September 25, 2009, 08:51:11 AM
Quote from: classicrockgriller on September 25, 2009, 07:33:26 AM
Smokeville, I keep coming back to this post and read the link that you posted and have moved this toward thr top of my todo list.Thanks
#59...right?
gonna have to renumber these....geez 58 to 6, 3 to 31, 9 to 27
Thanks SV....no lemongrass sauce for me either