The Fish Sauce Cookbook: 50 Umami-Packed Recipes from Around the Globe by Veronica Meewes

Author:Veronica Meewes [Meewes, Veronica]
Language: ara
Format: azw3
Publisher: Andrews McMeel Publishing
Published: 2015-09-07T16:00:00+00:00

Freedmen’s

Pulled Pork

Chef/Pit Master Evan LeRoy | Freedmen’s Austin, Texas

Pork

1 (7 to 8-pound) skin off, bone-in pork shoulder

½ cup kosher salt

1 cup coarsely ground black pepper

Pork Sauce

¼ cup hot sauce (homemade is preferable)

¼ cup fish sauce

½ cup apple cider vinegar

To make the pork, do not trim any fat off the shoulder; it will result in delicious drippings and moisten it throughout the cooking process. Rub the shoulder with the salt and pepper until very well coated on all sides. Shake off any excess rub and smoke in a smoker at 250 to 275°F for 7 hours, or until a crust has formed on the fat cap.

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