I tried a sliver of this Douglah X TS (Butch T) to decide what to do with it. It had a nice smooth mild flavor but an intense heat. I decided it would go great in a pulled pork BBQ. On my way to the bar to watch the saints game last sunday I popped a pork shoulder cut (about 4lbs) in the oven set at 210 degrees. I had also rubbed it with some cumin, salt, pepper and paprika. Heavy on the salt since I didn't brine it. It cooked 8 hours and 19 minutes until it was 193 degrees. It rested for 51 minutes (I couldn't wait a full hour.) Then I pulled it and mixed in about a cup of Sweet Baby Ray's, slightly modified of course. Usually I would make my own sauce but football dictated otherwise.
I minced this beautiful pepper, tossed it in some hot extra virgin olive oil, coughed a bunch while I sauteed it for a minute, then added the BBQ sauce to the pan as well as 2 minced garlic cloves, and a splash of apple cider vinegar. I simmered it all together for about 15 minutes and used this as the base sauce to mix the pork with. We then just brought the bottle to the table to add to each serving according to each individuals desired sauciness or spiciness.
This was the Douglah X Butch T provided by Mike, smileyguy. Thanks again for this great pod.
Sorry about no actual prep or pulled pork pictures, I blame football and beer.
It worked out very nicely, I was able to watch football all day, hardly spent any time in the kitchen and had some very spicy, very good pulled pork for dinner, and lunch for a couple days after. Thanks to Ray as well!
I minced this beautiful pepper, tossed it in some hot extra virgin olive oil, coughed a bunch while I sauteed it for a minute, then added the BBQ sauce to the pan as well as 2 minced garlic cloves, and a splash of apple cider vinegar. I simmered it all together for about 15 minutes and used this as the base sauce to mix the pork with. We then just brought the bottle to the table to add to each serving according to each individuals desired sauciness or spiciness.
This was the Douglah X Butch T provided by Mike, smileyguy. Thanks again for this great pod.
Sorry about no actual prep or pulled pork pictures, I blame football and beer.
It worked out very nicely, I was able to watch football all day, hardly spent any time in the kitchen and had some very spicy, very good pulled pork for dinner, and lunch for a couple days after. Thanks to Ray as well!
