Donnie Farrington’s Dry-Rubbed Pork Shoulder with Sweet & Smoky Sauce

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
Between 2-3 pounds

Donnie Farrington, sous chef at this ACTS Retirement-Life Community, says that barbecue is really popular among Indian River residents, but many of them are not fans of really spicy foods.  So the culinary team refers to food items like sauces as zesty, rather than spicy, and goes easy on the pepper, although Farrington notes that users can alter the flavor of his dry rub by adding cayenne pepper. Farrington usually uses his dry rub on pork shoulder and baby back ribs, but a recent foray into dry-rubbed chicken legs drew rave reviews from diners. 

Ingredients

2 tbsp. light brown sugar
2 tbsp. salt
2 tbsp. cumin
½ cup paprika
2 tbsp. onion powder
2 tbsp. granulated garlic
1 tbsp. chili powder
1 tbsp. dry mustard
2 to 3 lb. pork shoulder

Sweet & Smoky Sauce
Yield: 2 ¼ cups

½ cup apple cider vinegar
6 tbsp. dark brown sugar
¼ cup molasses
¼ cup honey
2 tbsp. prepared yellow mustard
1 tbsp. liquid smoke flavoring
1 tbsp. chili powder
2 tbsp. granulated garlic
1 tbsp. onion powder
1 tbsp. cumin
¼ cup orange juice
4 cups ketchup

Steps

  1. Mix all ingredients except pork shoulder together in small bowl.
  2. Rub liberally into pork shoulder, and allow to rest overnight.
  3. Slow roast in combi oven for 2 to 3 hours, until meat is easily pulled from bone. Shred meat and serve with Sweet & Smoky Barbecue Sauce.

Sweet & Smoky Sauce

  1. Mix all ingredients together in heavy saucepan over medium heat.
  2. Simmer until sauce is smooth and brown sugar is dissolved, about 30 minutes. 

More From FoodService Director

Industry News & Opinion
nacufs award

Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.

Neumann’s foodservice career began as an undergraduate at University of Wisconsin at Stevens Point. After his first day as a student cook, he says, his production manager wanted to fire him because he was striving for perfection, not—as she put it—“now and fast.” But he kept with it, eventually moving up to student manager. “If I had quit, I would not be here today,” he says.

During...

Sponsored Content
iced coffee foodservice

From International Delight ® Iced Coffee and STOK Cold Brew.

As temperatures soar, consumers look for any way they can to cool down. Much of the time, that means sipping on a cold beverage. And for the many patrons looking for a pick-me-up, iced coffee is a go-to choice, as it wakes them up and cools them down.

It’s no surprise, then, that iced coffee is a growing opportunity for operators. In Technomic’s 2016 Beverage Consumer Trend Report, 59% of consumers say they ordered iced coffee at least once in the past month from foodservice locations. With demand continuing to...

Industry News & Opinion

Oxnard Union High School District in Oxnard, Calif., is ending its meatless Mondays initiative due to cost and a lack of participation, the Camarillo Acorn reports.

Meatless Monday , which was offered on Fridays during the most recent school year, was the least popular lunch day during the week, according to school officials. The district hopes that the menu change will encourage more students to purchase school meals and help eliminate the $2 million deficit in its nutrition budget.

While 61% of students in the district qualify for free meals, only around half eat at the...

Ideas and Innovation
hc dining large

When students at the University of Pennsylvania in Philadelphia return from summer break in August, they will be greeted with a revamped dining option located in the university’s Hill College House. Along with having air conditioning for the first time ever, the updated 300-seat eatery will include expanded hours, flexible menu offerings and a new method of managing waste. Here’s an inside look.

Expanded options

Hill House’s new dining hall will feature several self-contained stations, including a Mongolian grill, a pizza and pasta concept called The Grotto, a chefs’ table, a...

FSD Resources