DoMundo’s Piggyback Rub Pulled Pork with DoMundo’s Original Recipe BBQ Sauce

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
About 8 pounds of pork

Barbecue is very popular at DoMundo’s, a churrascaria restaurant on the campus of this 33,000-student university. Executive Chef Eric Cartright says many of the recipes, including these, have been developed by Chef Jeremy Elmore, and DoMundo’s Original Recipe BBQ Sauce is now bottled and sold for retail by Dining Services. One application of the pulled pork recipe, Cartright says, is a pizza, using the sauce as the base and the pork as the meat component, along with red onion and mozzarella, provolone and pepper jack cheeses.

Ingredients

Piggyback Rub
Yield: 1 gallon

2 ½ cups garlic salt
½ cup + 3 tbsp. celery salt
1 cup onion salt
4 cups dehydrated light brown sugar
1 ½ cups sweet paprika
2 cups light chili powder
¾ cup ground black pepper
½ cup cayenne pepper
1 ¼ cups ground cumin
1 ¾ cups granulated garlic
½ cup ground cinnamon
2 tbsp. ground nutmeg

DoMundo’s original recipe bbq sauce
Yield: 3 quarts

½ cup fresh minced garlic
¼ cup olive oil
7 ¼ cups ketchup
2 qt. apple cider vinegar
1 ½ cups molasses
3 ¼ lb. light brown sugar
3 tbsp. ground mustard seed
½ cup paprika
¼ cup spicy brown mustard
3 tbsp. liquid smoke
½ cup light chili powder
1 tsp. cayenne pepper
1 tsp. cinnamon

Steps

  1.  Mix together ingredients for Piggyback Rub.
  2. Completely coat each Boston butt with  ½ cup of rub.
  3. Cook in 240°F smoker for 10 to 12 hours, or until bone can just be pulled free and meat is fork tender.
  4. Remove bone and pull pork using pair of forks. Mix in remaining ½ cup of rub and serve immediately with DoMundo's Original Recipe BBQ Sauce (recipe follows) or use  in favorite recipe. 

DoMundo’s original recipe bbq sauce

  1. Sweat garlic in olive oil over medium heat for 2 minutes, or until fragrant. 
  2.  Add ketchup, vinegar, molasses and brown sugar and bring to a boil. Cook for 10 minutes.
  3. Add remaining ingredients and simmer for 1 ½ to 2 hours. Sauce should coat back of spoon when finished.

More From FoodService Director

Managing Your Business
change ahead sign large

The reality is that some people don’t like change. But as long as you partner with employees, there shouldn’t be major staff fallout.

It can be tricky to find the balance between listening to your team’s point of view on the changes and avoiding giving your power away. You may accept many or few recommendations, but you need to be able to explain your decisions. Regular department meetings to complete that circle of communication take more time, but it’s more efficient than doing damage control after the fact.

I’ve seen folks refuse to do a job based on their new job...

Ideas and Innovation
fsd marketing ideas

[ View the story "Marketing and operations ideas worth stealing" on Storify ]
Industry News & Opinion

Some Washington, D.C., foodservice operators may soon be required to provide staff with paid leave, as the city council on Tuesday passed one of the most extensive paid leave plans in the nation.

Barring a veto by Mayor Muriel Bowser, the measure mandates that all private sector employers in the district offer workers eight weeks of parental time off and six weeks to care for a sick relative.

While operators will not directly compensate workers—who will be paid 90% of their wages through a government-run insurance program—they will be hit with a 0.62% increase to employer...

Industry News & Opinion

Dallas Independent School District will serve breakfast and lunch over winter break for the first time this year, Dallas News reports.

Any child under 18 will be able to participate in the meal program, which will be offered in 12 cafeterias.

The Texas district will be partially reimbursed for the meals, receiving $3.39 per lunch served and 86 cents per breakfast. The remaining costs, which include paying cafeteria staff and supervisors, will be picked up by the district.

Read the full story via dallasnews.com .

FSD Resources