Preakness Stakes!

Rich Strike won’t be featured…

The Kentucky Derby, two weeks ago, left many of us picking our jaws up off the floor when Rich Strike won. No one thought the 80-1 longshot would win and this upset will be talked about for years to come.

While some may be saddened that Rich Strike won’t be running in the Preakness Stakes today, it is nice to see that the owners and trainers are thinking about more than money by waiting for the Belmont Stakes in June. With only two weeks between the Derby and Preakness, it can be detrimental to the horse as the recovery time is so short.

Even though 2022 won’t see a Triple Crown winner, there are still some amazing horses to watch. I will have my eyes on Epicenter, Simplification, and Secret Oath.

Preakness Stakes

Since I was born and raised in Maryland, I have had the opportunity to attend the in-field parties at Pimlico 3 years in a row. Quite the experience for sure. Preakness has its cocktail too, The Black-Eyed Susan, named after the State Flower. You can check out this video of Bartender Alex Corcoran creating the traditional cocktail. https://www.baltimoresun.com/sports/horse-racing/bs-md-whats-in-the-black-eyed-susan-20190517-story.html 

This drink is a little too sweet for us, so we keep to our bourbon for race day and yes, I made extra bourbon meatballs. They freeze nicely!

As for the food, I have decided to make some pulled pork and coleslaw.

While I would love to do the pork on a smoker, we don’t have one here at our rental. I know, a foodie without a smoker, horrors again! Trust me, I have my eye on a Traeger Smoker https://www.amazon.com/gp/product/B07GL7PNPQ/ref=as_li_tl?ie=UTF8&tag=flavorthymetc-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B07GL7PNPQ&linkId=bf86905267f64402adac471f6c480590 when we get to our next home.

The oven works just fine and I added a little smoke flavor to the mop so that I would get some of that smoky flavor that is missed. 

Melt in your mouth Pulled Pork

So let’s talk Pulled Pork for a minute. Pulled Pork is one of those food items where everyone has an opinion🤪 about what is the best and the debates are endless https://www.cmlibrary.org/blog/great-debate-north-carolina-vs-south-carolina-bbq 

I love it all but seeing how we just moved to North Carolina, I thought I would make this pork shoulder a Carolina style.

But wait, did you know there is East vs. West Carolina Pulled Pork? 

While both are rubbed with a spice mixture before smoking and mopped with a spice and vinegar liquid during smoking, Eastern North Carolina BBQ uses a thin sauce made of vinegar and spices. Western North Carolina BBQ uses a vinegar-based sauce but it adds tomato to the sauce.

Raleigh is kinda in the middle of the state so I made the pork shoulder Eastern style with a Western sauce. I know, BBQ purists would probably have me strung up by my heels.

This is truly a melt-in-your-mouth meal!

Carolina Pulled Pork

You will need:

6-7lb. Bone-in pork shoulder (this one was from our Butcher Box)

I love ButcherBox and I think you will, too. Every month (or as often as we need), they send a box of 100% grass-fed beef, free-range organic chicken, pork raised crate-free, and wild-caught seafood right to my doorstep. Plus, shipping is free, and members get access to some amazing monthly deals. 

Here’s $30 off your first box. Try them out! Butcher Box http://rwrd.io/h4vpf55?c

Rub (I like to put the rub on and let it sit overnight)

2 Tablespoons Salt 

2 Tablespoons Pepper

2 Tablespoons Smoked Paprika 

https://www.penzeys.com/online-catalog/smoked-spanish-paprika/c-24/p-1159/pd-s 

2 Tablespoons Galena Street Rub https://www.penzeys.com/online-catalog/galena-street-rib-and-chicken-rub/c-24/p-399/pd-s 

Combine in a small bowl and then rub the pork generously on all sides. Wrap in foil and put in the fridge overnight.

Mop

1 cup apple cider vinegar https://www.amazon.com/gp/product/B01CSX4N9K/ref=as_li_tl?ie=UTF8&tag=flavorthymetc-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B01CSX4N9K&linkId=23a3a343c5548ae85a35cfaa017cabb4 

1 cup beer (feel free to use what you have on hand. I happened to have some leftover Salted Caramel Imperial Moo-Hoo Stout from Terrapin)

1 Tablespoon Worcestershire sauce

2-3 teaspoons crushed red pepper flakes https://www.penzeys.com/online-catalog/crushed-red-peppers-california/c-24/p-890/pd-s 

Sauce

1 cup apple cider vinegar

¾ cup water

¼ -½ cup ketchup or leave out if you want East Carolina sauce

2 Tablespoons brown sugar

1 Tablespoon Salt

½ Tablespoon Black Pepper

½ Tablespoon red pepper flakes

If you are using a smoker, you will preheat to 250° and smoke indirectly for 8-10 hours or until the internal temperature reaches between 145°- 200°. 145° is just done, 190°+ is more likely to be “pull/fall off” the bone.

I used my oven and started high with a preheated oven at 450° for 20 minutes. Then I did my first mop and turned the heat down to 250°, continuing to cook for 4-7 hours, mopping every 30 minutes.

NOTE: every time you open that oven door, you are letting the heat out so it may take longer for your roast to cook.

Another NOTE: Let the roast come up to room temperature for about an hour before putting it on the smoker or in the oven.

In a glass bowl or measuring cup, combine your mop ingredients. Apply to pork every hour.

While the roast is on the smoker, make BBQ sauce. In a medium saucepan combine ingredients and bring to a boil. Reduce heat to low and simmer for 25-30 minutes. Cool completely. Serve with the pork.

When the roast has reached between 145°-190°(the higher the number the more it will fall off the bone), remove it from the smoker/oven, cover with foil, and let rest for an hour before shredding. Once cooled, shred and discard the bone. Toss the meat together with some of the BBQ sauce.

Serve the pork alone or on buns with slaw, and additional BBQ sauce. We like to top our buns with swiss cheese and coleslaw along with the pork. Say YUM!

Coleslaw for BBQ

I can’t imagine BBQ without it, plus it is so simple to make!

I usually always have red & green cabbage in my fridge. It is great to add to salads and we typically have tacos 2-3 times a month.

I found this recipe from Susie Bulloch on Pinterest and it was perfect with just the right balance of tang. https://heygrillhey.com/best-homemade-coleslaw/