- 1 1/4 pounds deep dark brown sugar
- 1/4 cup paprika
- 2 Tbs black pepper
- 1 Tbs chili pepper
- 1 Tbs garlic salt
- 2 1/4 Teaspoons white pepper
- 2 1/4 Teaspoons onion salt
- 2 1/4 Teaspoons cumin
Secret Ingredient: One Stereo playing the Blues
- 4 cups Tomato Sauce
- 1 cup Tomato Puree
- 1/4 cup Ketchup
- 2 Tbs cane syrup
- 1/2 cup Worcestershire Sauce
- 1/4 cup Cajun Seasonings
- 2 Tbs Soy sauce
- 2 Tbs yellow mustard
- 2 Tbs Crystal hot sauce
- 1/4 can of beer and a few cold ones for the cook
- 1 fresh lemon (juiced, no seeds)
- 1 1/2 Teaspoons black pepper
- 1 1/2 Teaspoons cayenne pepper
- 1 1/2 Teaspoons garlic salt
- 2 1/2 pounds of deep dark brown sugar
FACT: Music is a must every time the rub is made or it just won't taste the same. Then just a little taste to make sure the flavor is that perfect blend that conjures up good times around the table with friends and family.
Now we gather up our Mississippi grown pecan wood to stoke the fire in our old school pit. Our pit has been burning for eight straight years with the exception of the three days Katrina put her out.
Our main ingredient is our fresh organic pork. We choose the best of the best pork shoulders.
Our secret here is to inject about one quart of "Sugar Cure" into the shoulder to ensure that the meat will accept the slow smoke properly (old school secret).
Now it's time for the dry rub to the applied to the shoulder, Southern Style: That means use a bunch of it and cover every inch. At that point we let it rest for an hour and a half. The smoker is set at 225 degrees and stoked again before we place the seasoned meat in.
The process of the low-slow rhythmic cooking continues on for 12 hours. Many more trips are made from the wood pile to the smoker during these 12 hours to make sure a continual flow of seasoned smoke rolls all around and into the meat.
As everyone knows ya' gotta' have a killer sauce to go with a real pulled pork sandwich and we have it at The Shed. The kicker to the ShedSpred is that every pot is hand stirred with tender loving care making sure all the ingredients have come together properly. After a soft boil for an hour the golden goodness has made a ring of thick BBQ sauce around the pot and we know we have reached perfection.
The shoulders are gently removed from the smoker making sure we don't lose any of the juices that are running out of the amazingly tender meat. Our customers will attest to the fact that The Shed's pork is literally "fall off the bone" every day. You can smell the seasonings and smoke rise up with the steam as the bones are removed to reveal the innermost tender meat for our pulled pork sandwiches.
We slap a large toasted bun on the plate, fill it up with 6 ounces of meat and then, like caramel on ice cream, we use just enough "ShedSpred" sauce to make sure every piece of the meat has the right amount of sauce to complement the smokey flavor within. A Kosher dill, a slice of Vidalia onion and you are on your way to Barbeque Heaven.