Tandoori Pulled Pork and Ribs

I’ve been having a ton of fun with the Oklahoma Joe smoker. I was able to smoke my own pork butt and a rack of ribs. After doing my own research on rubs, I wanted to implement a fusion twist. I took a basic rub from online, and added some tandoori spices. The BBQ sauce I made was a Tamarind BBQ sauce. It had all the right flavours, especially with the diced red onions, cilantro and a sprinkle of chaat masala as a garnish

 

Tamarind BBQ sauce

4  cloves garlic, chopped
2  shallots, finely chopped
2  tsp ginger, grated
1  tsp brown sugar
1  tsp red chilli powder

¼ cup of honey
¼ cup ketchup
2  tbsp soy sauce
½ cup tamarind paste or concentrated
1 tbsp vegetable oil
1  tbsp garlic chilli paste
½ tsp ground cumin powder
1 tsp coriander powder
kosher salt • to taste
black peppers • to taste 

 

Saucepan on medium heat, add oil. Saute the shallots, ginger, garlic • cook until shallots are soft. Add in all your spices, fry for a minute. Add brown sugar, tamarind, honey chilli paste, soy sauce, and ketchup • Mix well. Add 1 cup water, or stock, apple juice or any juice, bring to gentle boil until thickened and reduced. Adjust all your seasoning to your liking.

Become the sauce bawse!

 

Tandoori Rub

1  tbsp cumin
1  tbsp paprika
1  tbsp granulated garlic
1  tbsp granulated onion
1  tbsp chili powder
1  tbsp brown sugar
2  tbsp kosher salt
1  tsp black pepper
1  tsp white pepper
2  tbsp tandoori masala

Mix all ingredients

How to make the ribs

Use a sharp knife to remove the membrane off the rack of ribs • Apply a thin layer of olive oil and add your rub • Make sure to cover the whole rack with the seasoning • Let the ribs marinade overnight • remove from fridge an hour before they hit the smoker • Keep your smoker at 250 degrees F • I used a mix of charcoal and hickory wood • Smoke the ribs for about 5 hours, applying your mop(sauce) about every 45 minutes. The thickest part of the ribs should be about 170-180 degrees F • During the last 30 minutes, I wrapped the ribs in foil, apply my mop, and put them back on the smoker • This keep them tender • Take the extra step :)

I chopped up some red onions and cilantro for a garnish. Usually a typical garnish with a dash of chaat masala


How To Make Pulled Pork


 

If you would like, soak the pork butt in brine solution for at least 4 hours or overnight

 

Brine (optional)

1 (8 pound) pork shoulder roast

1 quart apple cider, or as needed

 

Place pork shoulder in a large pot • add enough apple cider to cover • Combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder in a bowl • Mix about 1/4 cup sugar rub into cider; reserve remaining rub • Cover pot and refrigerate for 12 hours.

 

Preheat smoker at 200-225 degrees F • Combine all spice ingredients and apply liberally to the meat and rub it in • smoke 12-18 hours, or until internal temperature reaches 145 degrees F • Take butt off and let rest for 30 mins • Shred the meat with a fork • Good Eats!

 

Pulled Pork Naan Bread

Grill naan bread with olive oil • top with pulled pork • chopped red onions • chopped tomatoes • Cilantro • red chillies • BBQ sauce

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