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3-4 lbs pork shoulder not the hammy rear end, thawed
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1 c kosher salt
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3/4 c dark brown sugar or molasses or sorghum
- bay leaves
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1/4 onion
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garlic smashed
- hot peppers
- cumin
- basil
- oregeno
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4 c water/beer
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Pig Prep
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Make Brine by adding salt, brown sugar, bay leaves, onion, garlic, hot peppers, cumin, basil, oregano, the water or beer (heat to boiling and then let cool).
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Let the meat swim in the brine overnight in the fridge
Pizza Day
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Make Pig Rub with salt, brown sugar, ground coffee, zest of orange (minced), 1 chipotle-ground, 1 ancho-ground, 1 guajillo-ground, cumin, 1/4 c cracked peppers corns, oregano. Mix together.
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Pull pig from brine pool, quick rinse and pat dry – place in aluminum (steamer table) tray and apply rub all over, let pig rest in cool area and crank up pizza oven to pizza making temp, make pizzas, entertain friends
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After pizza fest (oven around 400F), push coals to back, add smoking wood if you like – allow wood to begin to smoke, make pup tent for pig in tray, add juice of zestless orange and a beer – put your pig in about the middle oven.
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Close the oven with your insulated door – not your thin, bread-making oven door
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Walk away, go to bed.
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