1983 N. Clybourn Ave.
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5 lb pork butt or shoulder
3 cups hickory smoked chips, soaked in water
1 qt ketchup
1 1/2 cup brown sugar
1 Tbs chili flakes or sambal paste
1 Tbs worchestire sauce
2 Tbs soy sauce
1/2 cup rice vinegar
1 cup water
1 tsp celery salt
2 Tbs dijon mustard
1/2 tsp cinnamon
salt and pepper to taste
Whisk all liquid ingredients together in a sauce pot. Bring to a boil and then reduce the heat to a simmer. Cook for about 35 minutes until all ingredients are combined and and flavors are released. You can adjust the thickness or thinness of the sauce by adding water if it's too thick or adding more ketchup if it's too thin.
Place a large skillet on the stove and turn heat on to high. Once the pan is hot, sprinkle the pork with salt and pepper on all sides. Add oil to the skillet and place the pork in the pan and let it sit until it's golden brown. Then turn the meat to get it brown on each side (known as searing). Once the pork is seared, remove it from the pan. Place the hickory chips in the bottom of a roasting pan and place a metal rack on top. Cover with water and place the pork on top of the reach. Braise the meat covered in a 325 degree oven for about 4 hours. Check after about 2 hours to make sure the chips have not stuck to the pan, if so, add more water to the bottom. After about 4 hours, remove the rack and hickory chips and place the pork back into the pan, brush the meat with sauce and continue braising and basting the pork until the meat is thoroughly tender and will easily pull apart, approximately another hour or so. Once the pork is coked through, remove from the oven and pull it apart with your hands. Place into a pot and cover with BBQ sauce and serve.
Simple slaw for pulled pork:
A simple coleslaw for pulled pork sandwiches: shred your cabbages (red or white), adding shredded carrots for color if desired. In large bowl moisten cabbage with mayo (using a very light hand, barely dressing the cabbage), add cider vinegar to taste, and a tablespoon or more of hot sauce, to taste. the amounts will vary according to how much cabbage you have, but it's a very simple and refreshing coleslaw that tastes great without added salt and pepper. If you use red cabbages, the coleslaw will be bright pink color.
Once you bring the sauce to a boil, be sure to turn the heat way down to a simmer. Sauces burn easily and you are just trying to marry the flavors together and get a rich consistency.
Make sure to sear all sides of the pork before you start braising.
Don't be in a hurry during the braising. Low and slow is what makes pulled pork tender and juicy.
Don't forget to check the water supply in the pan at the two-hour mark and take that opportunity for basting
Serve with plenty of Southern style cole slaw. In the Carolinas a pulled pork sandwich has cole slaw on it.