Pulled Pork with Stubbs Sauce

 

CB Stubblefield -- or Stubbs, as he was known -- was a legendary pitman, and my BBQ hero. I got to know Stubbs briefly in the mid '80s when he was serving BBQ at lunchtime at Antones, a blues bar in Austin. I was a photography intern working at the Austin American Statesman and a staffer, Jay Godwin, took me to lunch to teach me about Texas BBQ. It was a lesson in regional cooking and, for me, the birth of my interest in cooking. I will never forget the taste and flavors that Stubbs himself brought to the table. For a young kid from Indiana, it was an eye-opening experience into the diversity of food in America and the diversity of BBQ.

What you will need

6 1/2 pounds bone-in picnic shoulder (pork shoulder)

3 tablespoons kosher salt plus extra for seasoning

1 1/2 tablespoons brown sugar

2 cups hickory chips, soaked in water for 24 hours then drained

2 cups Pomi brand strained tomatoes

2 1/2 tablespoons tomato paste

1/2 cup sugar

2 tablespoons molasses

1/2 cup vinegar

1 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon ancho chile powder

1 tablespoon fresh ground black pepper

Kosher salt, as needed

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