Peckinpah Pulled Pork
by Chef Ethan Trahan
Chef Ethan Trahan shares his Peckinpah Pulled Pork recipe with
Taste of Squamish
Peckinpah is a Carolina Style BBQ restaurant focusing on smoked meats and sides, local beers and a huge variety of bourbons and whiskeys. We started off in 2010 as a twenty five seat restaurant located in the Gastown neighborhood of Vancouver. After ten years of successful operations it was decided that it was time to pick up and move somewhere where the owner, Tyson Reimer, could raise his family and find a less hectic environment to do business. We relocated to 38005 Cleveland Avenue to a one hundred and seventeen seat, twenty seat patio, restaurant space in the Chieftain/Crash hotel.
This recipe is of one of the classic items that makes a North Carolina BBQ restaurant. It takes a bit longer then the usual BBQ/Grill items but is worth the wait. The chili vinegar is a signature accompaniment for any Carolinian smokehouse and styles range from mustardy to vinegary depending on what area of the state you are in.
Peckinpah Pulled Pork
Makes 1 pork shoulder roast, about 4 1/2 lbs (2 kg) with the bone.
You will need 4 cups (1 litre) wood chips (fruit wood and/or white oak), soaked in water for 30 minutes.
• 1 teaspoon (5 ml) sugar
• 1/2 teaspoon (2.5 ml) garlic powder
• 1/2 teaspoon (2.5 ml) Kosher salt
• 1/4 teaspoon (1 ml) brown sugar
• 1/4 teaspoon (1 ml) paprika
• 1/4 teaspoon (1 ml) chili powder
• 1 pinch dried oregano
• 1 pinch Cayenne pepper
• 1 pinch ground cumin
• 1 pinch ground black pepper
• 1 1/2 cups (375 ml) white vinegar
• 2 tablespoons (30 ml) chili powder
• 2 teaspoons (10 ml) lemon juice
• 1 teaspoon (5 ml) Kosher salt
1. In a bowl, combine all the ingredients of the dry rub. Set aside.
2. Place the shoulder in a glass dish, big enough to collect the brine. With a food syringe, inject the brine into the meat, pricking all the surfaces of the meat (see note).
3. Rub the entire surface of the shoulder with the dry rub.
4. Cover with plastic wrap or place the shoulder in a large sealable plastic bag with the collected brine. Refrigerate for at least 12 hours or overnight.
1. Meanwhile, in an airtight container, combine all the ingredients.
2. Preheat a section of the grill, setting the burner to medium-low.
3. Wrap the shoulder with aluminum foil and place on the off section of the grill. Close the lid. Cook for 4 hours, taking care to keep the temperature of the grill around 110 to 120 ° C (225 to 250 ° F). Unwrap the shoulder and place back on the grill. Place the wood chips in an aluminum plate under
the lit section of the grill.
4. Brush the roast with the flavoured vinegar and cook, covered, basting regularly, for about 1 hour and 30 minutes or until the meat flakes easily with fork.
5. Place the roast on a platter and let rest for 15 minutes. With two forks, shred the meat. In a bowl, combine the meat with rub and chili vinegar.