Smoked Pork and Pickled Red Cabbage

Smoked Shoulder/Butt Pork 

Season your pork shoulder or butt thoroughly with Mesquite Mix (see below), wrap, and chill for 2 days. 

Mesquite Mix 

• 1 cup Salt 

• ¼ cup Black Pepper 

• 1 cup Sugar 

• 1 cup Mesquite Seasoning 

• 2 Tablespoons Garlic Powder 

• 2 Tablespoons Onion Powder 

SMOKER METHOD: Smoke for 2 hours at 300 degrees, wrap with foil, and continue cooking for 2 hours. Once off the grill or smoker, let rest for 30 minutes and shred.

OVEN METHOD: Wrap with foil and bake at 300 degrees until fork tender, 2-4 hours.

Pickled Red Cabbage 

• 1 Head Purple Cabbage 

• ½ cup Red Wine Vinegar 

• ½ cup Apple Cider Vinegar 

• ½ cup Sugar 

• 1 Tablespoon Salt 

• 1 Tablespoon Pepper 

• ¼ cup Pickling Spice 

Shred cabbage and place in a bowl. 

Bring the rest of the ingredients to a boil, and simmer for 15 minutes. 

Strain over cabbage, toss cabbage in liquid, and cover. Continue tossing cabbage every few minutes until completely coated and starting to pickle. 

Place in a sandwich bun or taco shell with the Smoked Pork with the optional condiments listed below, and enjoy!

Optional Condiments:

Chimichurri

• 4 cups Parsley 

• 2 cups Cilantro 

• 1 Tablespoon Red Pepper Flakes

• 2 ¼ cups Oil 

• ½ cup Red Wine Vinegar 

• 1 Tablespoon Salt 

• 2 oz Garlic 

Add all ingredients and blend together. 

Comfortably Plum BBQ Sauce

• 1 quart Comfortably Plum Cider  Or any of your favorite ciders

• 1 Tablespoon Salt 

• 1 Tablespoon Pepper 

• ¼ cup Honey 

• 2 Tablespoon Mesquite Mix (see above)

• 1 quart BBQ Sauce 

In a non-reactive pot, reduce cider by half.

Add in the remainder of the ingredients and mix well.