Ciderboys Pancake Breakfast Recipe
August 18, 2016
Time to set the stage for a delicate BBQ recipe using Smith & Forge cider!
To make the Smith & Forge BBQ sauce, you will need to mix 1 cup ketchup, 1/4 cup Smith & Forge Cider, 1/4 Cup golden syrup,1 tbsp apple cider vinegar, 2 tsp onion powder, 2 tsp cumin, 3 tsp smoked Spanish paprika, a pinch of applewood smoked salt, and a pinch of ground black pepper. Cook on stove over low heat covered for approx. an hour until thick and dark.
To make the smokey spice rub that will go on the pork shoulder, you will need to need a small bowl to mix 1 tsp ground ginger, 1 tbsp onion powder, 1 tbsp garlic powder, 1/2 tbsp smoked Spanish paprika, 1 tsp Hungarian paprika, 1 tbsp ground cumin, 2 tbsp dark brown sugar, a pinch of pink Himalayan sea salt, and a pinch of ground black pepper. Mix thoroughly.
We are now onto the meaty goodness, the Smith & Forge Smoked Pork Shoulder. You will need to bring out the pork shoulder, 4 tbsp of the Spice rub, 1/4 cup Smith Forge Hard Cider, and the pecan wood chips. Pat pork shoulder dry and rub spice blend on all sides. Let shoulder rest 5 minutes with the rub-on. Prepare a smoker and keep the heat around 275-300 degrees Fahrenheit. We used lump charcoal and soaked pecan chips. Smoke shoulder over pecan chips for 3-3 1/2 hours. Baste pork shoulder with cider every half hour or so until done. Remove from the smoker and let sit 10-15 minutes before shredding. Toss in BBQ sauce we created earlier.
To make the dill cucumber salad, mix 2 large cucumbers (peeled, seeded and chopped), 1 small Spanish onion (chopped), 1/4 cup whole milk European-style yogurt, 3 tbsp mayonnaise, 1-2 tbsp Smith & Forge Hard Cider, 1 tsp onion powder, a handful of fresh dill (chopped), a pinch of salt, and a pinch of pepper in a medium bowl. Peel, seed, and chop cucumber. Dice onion very small and combine in a bowl with the cucumber. Mix mayo, yogurt, onion powder, salt, pepper, and Smith Forge Hard Cider in a separate bowl. Chop enough fresh dill to taste. Combine sauce, dill, and chopped vegetables. Refrigerate for at least half an hour.
Ingredients
Directions
To make the Smith & Forge BBQ sauce, you will need to mix 1 cup ketchup, 1/4 cup Smith & Forge Cider, 1/4 Cup golden syrup,1 tbsp apple cider vinegar, 2 tsp onion powder, 2 tsp cumin, 3 tsp smoked Spanish paprika, a pinch of applewood smoked salt, and a pinch of ground black pepper. Cook on stove over low heat covered for approx. an hour until thick and dark.
To make the smokey spice rub that will go on the pork shoulder, you will need to need a small bowl to mix 1 tsp ground ginger, 1 tbsp onion powder, 1 tbsp garlic powder, 1/2 tbsp smoked Spanish paprika, 1 tsp Hungarian paprika, 1 tbsp ground cumin, 2 tbsp dark brown sugar, a pinch of pink Himalayan sea salt, and a pinch of ground black pepper. Mix thoroughly.
We are now onto the meaty goodness, the Smith & Forge Smoked Pork Shoulder. You will need to bring out the pork shoulder, 4 tbsp of the Spice rub, 1/4 cup Smith Forge Hard Cider, and the pecan wood chips. Pat pork shoulder dry and rub spice blend on all sides. Let shoulder rest 5 minutes with the rub-on. Prepare a smoker and keep the heat around 275-300 degrees Fahrenheit. We used lump charcoal and soaked pecan chips. Smoke shoulder over pecan chips for 3-3 1/2 hours. Baste pork shoulder with cider every half hour or so until done. Remove from the smoker and let sit 10-15 minutes before shredding. Toss in BBQ sauce we created earlier.
To make the dill cucumber salad, mix 2 large cucumbers (peeled, seeded and chopped), 1 small Spanish onion (chopped), 1/4 cup whole milk European-style yogurt, 3 tbsp mayonnaise, 1-2 tbsp Smith & Forge Hard Cider, 1 tsp onion powder, a handful of fresh dill (chopped), a pinch of salt, and a pinch of pepper in a medium bowl. Peel, seed, and chop cucumber. Dice onion very small and combine in a bowl with the cucumber. Mix mayo, yogurt, onion powder, salt, pepper, and Smith Forge Hard Cider in a separate bowl. Chop enough fresh dill to taste. Combine sauce, dill, and chopped vegetables. Refrigerate for at least half an hour.