Donnie Farrington’s Dry-Rubbed Pork Shoulder with Sweet & Smoky Sauce
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
- Mix all ingredients except pork shoulder together in small bowl.
- Rub liberally into pork shoulder, and allow to rest overnight.
- 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
- Mix all ingredients together in heavy saucepan over medium heat.
- Simmer until sauce is smooth and brown sugar is dissolved, about 30 minutes.