Anybody have Gretchen's rub for her pulled pork? I am finally going to make it...

M

music-city-missy

Well-known member
and living in TN of course I do pulled pork but I thought I would try Gretchen's since everyone raves about it so much. Not sure how different it is from what I always do maybe just that she keeps the heat low low all the time.

Anyway, I didn't see the rub only a reference that she could post it. Just wondering and wanting to try it since everyone has their own special rub.

 
I found this on epi, perhaps this is it....

Gretchen6



Posts: 7,135
Member Since: 10/21/05
The rub I use for my pulled pork is brown sugar,black
Posted: Sep 21, 2007 5:38 PM

pepper,hot and sweet smoked paprika, NM chile powder, kosher salt, and whatever else I pull out at the time. I think the brown sugar could sub for dried molasses.

Here you go. Enjoy. And I really recommend using
Posted: Sep 23, 2007 3:47 PM


my BBQ sauce. It is a pretty authentic western NC sauce. You know, BBQ is a "war" in NC between eastern and western sauces. But the meat is GOOD!!!

This freezes very well so don't be afraid of leftovers or planning ahead.

In looking at the T&T for my post I found that the recipe posted is the very first one. It is still correct but in subsequent years I got a smoker and have an additional alternative for making it. Also, sauces and serving ideas are added.

Carolina Pulled pork
I posted it a long time ago. It is truly easy and delicious.
1 pork shoulder or butt, bone in or out--any size--the cooking time is the same for a 3#or 8# piece.
BBQ rub of your choice (I will post mine if you want) or just rub the meat with a mixture of coarse ground black pepper and brown sugar. Let marinate 8 hours or overnight.
Method 1--IF you have a smoker that can control the temp (I have a sidebox smoker and can keep the temp at 200*-250*) smoke the meat for 4 hours, keeping the temp low. Then place the meat in a 250* oven for 4 hours to finish. It will be meltingly tender and have a wonderful smoky flavor.
Method 2 (and this is the one I have really used for 30 years). Place the meat in a 225-250* oven for 8 hours uncovered . I have often done them overnight. It will still have the melting tenderness. You will have to slap your hands to have any left over as you take it out of the oven.
When ready to serve pull chunks of meat off and then "pull" the meat into shreds by pulling between 2 forks. Do not discard the fat--mix it in. This is not a low fat dish and to really enjoy, use it!!! The pork can also be chopped.

For a traditional Carolina serving method very lightly moisten the pulled meat with sweetened vinegar (1 qt. vinegar + 1/4C sugar and 2TBS coarse black pepper). It should be so little that you don't even know it has been added.

To warm before serving put the vinegared meat in a pan (black iron frying pan is good or Le Creuset) and cover tightly. Heat at 250* until heated.

To serve, offer bbq sauces, cole slaw (in the Carolinas, it goes ON the sandwich), baked beans, rolls, and banana pudding. For fall bbq's Brunswick Stew is also offered.

For BBQ sauce here is my tomato based (western NC style):
1 bottle ketchup (28 or 32 oz.)
1 ketchup bottle of cider vinegar
6 oz. yellow mustard
6 oz. worcestershire sauce
1/2C brown sugar
3 oz. liquid smoke
2-3 TBS coarse black pepper
Tabasco to your taste
Simmer for 45 minutes.
If you use commercial bbq sauce I suggest diluting them 1/2 with vinegar for this use.
Eastern NC uses vinegar sauces--sweetened vinegar with 1/4C (at least!!) cayenne pepper OR black pepper. It is too hot for me!
South Carolina uses a mustard based sauce but don't know the recipe. Note that for traditional pulled pork BBQ, it is served without sauce. Sauce is added at the table, if any is wanted.

 
I know she sometimes does just brown sugar and black pepper. I made it this week and used

the above plus some cumin, salt and cayenne. Really good.

 
I saved her recipe at the time, here is what I have as Gretchen's rub...

Note at the bottom she also mentions just pepper and brown sugar.

Gretchen's Rub

3/4 cup paprika
1/2 cup black pepper
1/4 cup salt

1/2 cup turbinado sugar (or brown sugar)
2 Tablespoons New Mexico chile powder (if you can)
2 Tablespoons onion powder
Cayenne pepper if you want

Rub meat thorouglly and let sit overnight in fridge.

I also think coarse black pepper and brown sugar works very well.

 
Missy, I bought zipper peas yesterday at a veggie stand. Are they the same as

Crowder peas? I read that a lb of peas in the pod would yield 1 cup. I bought just over two pounds and have 1 1/4 lbs shelled peas, more like a quart! Is that because they're too large (mature)? I would like to know how to choose them. These vary from dark green to white pods. Is it better to buy one over the other? I'm going to fix them with ham stock, I guess. Any info, tips, etc would be appreciated.

 
The brown sugar is a very important ingredient in meat rubs

I have brisket rubs and the best ones are with the brown sugar and cider vinegar, plus fresh black pepper. You can add any seasoning to that that compliments the cut and type of meat you are dealing with, whether a smoker, slow cooker, or slow oven.

 
Crowder, cow peas, or cream peas.....

my opinion is they are starchier hence the name cream peas. I just put some up the other day myself.

Typically you want the greener pods as they start to turn yellowish/whitish as they get too mature for cooking fresh (I am basing this on the varieties my family raised, who knows what is out there now since everything seems to come in so many colors). Make sure the pods are moist & supple, not dry and they don't pop open too easily. Those are signs of ones that are overgrown. They are fine but you would typically dry those and store them and cook like any other dried beans. They will always be crowded in the shell hence the name crowder peas. Should have little to now eye. Youshould feel moisture as you glide your finger along the inside when shelling.

The way I cook them is just rinse and pick through them well. Put in a pot large enough to have twice as much water as beans. Add a piece or two of salt pork (or bacon, or ham hock). Simmer slowly for a couple of hours. Don't salt until near the end. Actually, after they start to soften, I add a Knorr chicken bouillion cube to all my fresh beans. My grandmother always put a huge chunk of oleo but I use butter. That's pretty much it - just keep adding water so that you have a good bit of pot liquer to serve with some cornbread.

Use leftover beans to make a cold pea salad and pea cakes or fritters.

 
Curiou1 when I get fresh lady cream peas which are more delicate than crowder..

purple hull, or fresh black-eyed peas, I usually make a riff on this recipe:

Lady Cream Peas in Vinaigrette


I boil them till tender (about 20 minutes)
then dress them with a vinaigrette. You can
always add tomatoes or peppers if you like
as well. (I add minced Italian parsley and shallots instead of peppers.)

For my dressing I take a couple of fresh
garlic cloves and mash to a paste with some
salt. Then add a bit of mustard, some
balsamic vinegar, olive oil, and salt and
fresh cracked pepper to taste.

These peas, along with a plate of fresh tomatoes,
really mean summer in the South to me. (Well, you can fry up some corn flour-crusted catfish fillets to "kick it up a notch!"

 
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