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Digital Subscriptions > Cottage Life > Fall 2016 > Cottage Feast

Cottage Feast

SET IT AND FORGET IT

Classic-style or with a flavourful twist, pulled pork cooks on the grill while you’re busy, and is ready when you are

Pulled pork with herby Italian wet rub
Pulled pork tacos with Cubo-Rican marinade

GRILL GENIUS

Pulled pork sandwich

One pig, three tricks

Once a somewhat exotic dish in cottage land, smoky and delicious pulled pork is now a staple for lake people, able to feed a crowd and win rave reviews. Cooking a piece of pork shoulder, otherwise known as a blade or picnic roast, to fork-tender shredability takes a lot of time (60–90 minutes per pound or about 8 hours for a 6–8 lb roast), but it is also so simple I can describe it in 37 words: On a smoker or a gas or charcoal grill set up for indirect cooking, roast pork at 225°F–250°F until it reaches an internal temperature of 190°F–195°F. Rest for an hour, then pull, shred, and chop.

But has our prized pig, anointed with the same old paprikabased rub, heavily smoked, and slathered with barbecue sauce, become a one-trick pony? That would be a shame, so here are a couple of different ways to spin your next pulled pork party. The Go-To Cottage Rub plays it pretty straight, but the Cuban and Italian treatments are a break from tradition. Try cooking the meat low and slow, but without adding smoke with wood chips or chunks.—David Zimmer

Go-To Cottage Rub

¼ cup paprika

2 tbsp brown sugar

1 tbsp salt

1½ tbsp black pepper

1 tbsp chili powder (ancho, if possible —see Tip)

1 tsp cayenne pepper

1½ tsp garlic powder

1½ tsp ground cumin

Thoroughly mix all ingredients, reserving 3 tbsp. Pierce roast, then rub spice mixture all over, wrap tightly in plastic film, and refrigerate overnight. After cooking, shred meat, and sprinkle with reserved rub.

Serve on a squishy bun with barbecue sauce and coleslaw.

TIP

Mild and deeply flavourful, ancho (a single-source chili powder, like chipotle) is like bass guitar for your pork rub.

Herby Italian Wet Rub

¼ cup canola oil

¼ cup dry white wine

¼ cup fresh rosemary, chopped

3 tbsp fresh thyme

5 cloves garlic, chopped

2 tsp fennel seeds, crushed

½ tsp dry sage

½ tsp red pepper flakes

Grated zest of one lemon

1 tbsp salt

1 tsp black pepper

Cubo-Rican Marinade

½ cup canola oil

½ cup orange juice

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About Cottage Life

You can do it! A Guide to Cottage DIY. How to live with wasps. Easy pulled pork recipes. Why do animals have whiskers? Wood that lasts forever. Workshop secrets from the pros. The new wave of woodstoves.
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