Bar BQ Grills

WhenI demonstrated how to trim pork spare ribs St. Louis style, Imentioned in the video that the trimmings would not go to waste. Actually there is nothing wrong with cooking the rib tips right alongwith the ribs.  But I prefer to use the trimmings for other things.

Thisrecipe makes a bunch of spicy shredded pork that can be eaten by itself or used to make things like:

This weekend I used a batch and some of Alexis' leftover homemade rolls to make mini spicy pork subs.

We typicallyfreeze it in quart sized vacuum bags and then on a weeknight it canbe ready in 15 minutes by putting it straight from the freezer into apot of boiling water for just a few minutes.

Itseems like a lot of ingredients but it is an “everything goes in atonce” deal. 

Iused a camp style Dutch oven but you could also do this by braisingin your stove top/oven.

5lbs pork spare rib trimmings (trimmings from 3 ribs)

1white onion, peeled and sliced

¼cup fresh oregano

¼cup cilantro

4cloves garlic, peeled

3sprigs fresh thyme

3dried red chiles, chopped (deseeded if you want milder heat)

½cup beer

¼cup cider vinegar

¼cup oil

1Tbsp cumin

1Tbsp paprika

1Tbsp seasoned salt

1tsp coarse black pepper

1tsp hot sauce

1tsp chili powder

1tsp salt

½tsp dried lemon peel

3cloves (whole not ground)

Putthe pork and all fresh ingredients into the Dutch oven.

Whisktogether the liquids and dry seasonings for your braising liquid. Pour over everything in the Dutch oven.

Braisefor 2 hours. This is where I screwed up but it worked. Can you tellwhat I did wrong in this picture?

Whenusing a camp Dutch oven like this the typical arrangement is 2/3rdsof your briquettes on top and 1/3^rd on the bottom. Myplan was 10 on bottom, 20 on top. As you can see, I reversed it - DOH! Every 15 minutes I turned the bottom 90 degrees counter clockwise andthe lid 90 degrees clockwise. It wasn't until an hour in that Irealized my mistake. It didn't seem to hurt anything and when Ireplenished the coals, I fixed it.

Whenthe tips hit 195-200f they are done. That took right at the 2 hour mark for mine.  Removefrom the coals and let rest for 10 minutes.

Then use two large forksto shred the meat like pulled pork. 

It looks a little like pulled pork but the texture is a little more firm than pulled pork and because of the ingredients I used, it has a Latin flavor profile.   

 It was perfect in the black beans and rice that I made to go with the flank steak the other day.

Kingsford is giving away a Carnivore Kit EACH WEEK just for signing up and showing where you are grilling on their interactive map [click to enter].  Each package includes -

This is a very nice prize package.  I've had the Snake River Farms beef and it is fantastic, some of the best waygu beef around.  Tender and incredibly good.