Isn’t it ironic that some of the greatest discoveries in life come by way of serendipity (at least they have for us it seems). There are a plethora of examples from the annals of history – the discovery of penicillin, the microwave, coca cola, velcro, teflon, hell – even viagra.
Think back how as a novice fly fisher you stumbled across the right timing and mechanics of your first few great casts, that ‘discovery’ very likely changed your recreational (if not everything else) life forever. No doubt some of the great flies we’ve all tied on at some point – EHCs, Humpies, Stimulators to name a few – resulted from a serendipitous (if not also booze-fueled) bit of magic at their creator’s vice.
The same rules of serendipity of course apply in the kitchen (worcestershire sauce being a prime example).
We’ve just had one of those experiences prompting today’s recipe – Rib Rub Pork Shoulder.
Jake and Kaitlyn wanted to throw a backyard shindig for their wedding participants in Livingston last month; we volunteered to rustle the grub and after some deliberation with the bride and groom came up with a taco bar for the menu.
After some hemming and hawing on my end as to what might work best, we went back to the basics with a simple pork shoulder, slathered in our favorite dry rib rub, and slow roasted to fall-apart tenderness in the oven (we wouldn’t have a smoker available at the party…).
Running it by catering genius, chef and fishy friend Libby in Austin, she suggested we shred or pull the pork when done, sprinkle lightly with the rub (to add a flavor boost) and crisp it up in a hot skillet when serving.
She was right. It was stunningly good, and you’ll need this salsa for the tacos.
A valid argument can certainly be made that this should be done in a smoker, though not everyone has access to one and you can oven cook this overnight (we often put one in at 1030 or 1100 before bed and pull it the next morning early) without tending a smoker in 100 degree heat all day.
And it’s too damned easy not to put on your list for the next week or so to try.
Jake’s Rib Rub, double or triple recipe
6-10 pound whole bone-in heritage pork shoulder roast (Boston Butt)
Apple cider vinegar
Whip up a double or triple recipe of Jake’s rib rub. Stores well in an airtight container for at least 4 weeks if you overshoot a bit.
Preheat the oven to 400.
Rinse your shoulder (the pork shoulder) and pat dry; paint with the ACV and coat with a generous layer of the rub (all surfaces).
Start the roasting magic. On a foil-lined baking sheet place a rack covered with a sheet of parchment paper; place the rubbed shoulder atop the paper, skin side up, and side into the oven for 20 minutes.
Reduce the heat to 250 and plan on at least a 6 hour cook; you need a deep meat temperature of 185 for the fat to render out and the toughest meat fibers to fully (and magically) tenderize. Bigger shoulders (9 to 10 pounds and up) may even need times more in the range of eight hours.
When done, rest for at least 20 minutes before pulling, slice or shredding.
Take it over the top when making tacos – pull or shred the shoulder and heat a skillet over medium high heat. Place a nice layer of meat in the skillet, sprinkle with a bit more rib rub (you’ll know when it’s enough), and heat, turning now and again, until hot, sizzling and just beginning to caramelize.
Makes the best damn pork taco filling you’ve ever tasted.
Enjoy.
