12627 Pork Pie Hats Makes 8 pork pie hats Wed Aug 06 07:38:31 -0700 2008 Tue Feb 03 00:11:03 -0800 2009 Licensed http://www.chow.com/recipes/12627 Tue, 03 Feb 2009 08:11:03 GMT Ron's obsession with food has driven him to ramble all over the map, and one of those ramblings led him to the wonders of authentic barbecue. He competed twice in the whole hog division in the world championship in Memphis in May. Since Bubby's barbecue sauce is the only recipe that has been sworn to secrecy, we recommend using your favorite sauce for basting. This recipe is perfect for leftover smoky barbecued pork butt. Pulled pork should be cooked slowly over hickory or apple wood. But if you forgo cooking over a pit, it can also be tastily prepared in a very slow oven. The 6-pound pork butt is average to small. It makes a good dinner and enough for leftovers to use here. Enjoy your dinner, and save the leftovers for Pork Pie Hats.

]]>
  • To Make the Rub: In a medium bowl, mix all the ingredients together thoroughly so there are no lumps.
  • To Make the Wash: In a measuring cup, combine the lemon juice, vinegar, and Worcestershire. Pour it over the pork butt in a large casserole or nonreactive roasting pan. Generously coat the pork with the dry rub. Refrigerate the rubbed pork, covered, overnight.
  • To Slow Cook the Pork: Use a grill that allows you to cook with indirect heat. A barbecue such as a Weber or a Brinkmann porch model, with a water bath between the fire and the grill, works fine. Preheat the grill with natural wood charcoal (available at gourmet and natural food stores) to a temperature of 225°F. Add wood pieces or chips such as apple, cherry, or hickory just before putting meat on the grill. If you are using an oven instead, preheat it to 225°F. Grill the pork, fat-side down, with indirect heat (or roast it in the oven in a covered pan) for about 4 hours. If you are grilling, keep the water pan between the fire and the meat filled with water. Turn the pork over, fat side up, and let it cook for another 2 hours, until it reaches 165°F on an instant-read meat thermometer. Baste with your favorite sauce every 15 minutes for another 1½ hours, until the internal temperature of the meat reaches 185°F and all the fat is rendered.
  • Alternatively, cook covered in foil in a 250°F oven for 4–5 hours until meat reaches 185°F.
  • To Make the Pork Pie Hats: Serve the pork immediately, saving leftovers for the pork pie hats. For the pork pie hat filling, let the pork cool completely, pull 2⅔ cups of it into bite-sized strips by hand, and proceed with the recipe.
    1. Preheat the oven to 350°F.
    2. In a medium bowl, mix together the pulled pork and sauce and set aside. If you want your pork pie hats creased like hats, make 8 foil ridges about 6 folds thick and cut them to fit the diameter of the bottom of a muffin tin.
    3. To Make the Crust: The dough must be moulded warm; do not make it in advance. Have the filling ready to go before you make this dough because you have to work pretty fast while the dough is still warm and pliable. Preheat the oven to 350°F. Heat the lard and water together in a saucepan until the lard is liquefied. Mix the flour and salt together in a bowl and make a well in the center. Pour the hot lard mixture into the well all at once and stir vigorously until combined. Knead the dough on a floured surface until it is soft and even.
    4. Cut off about ⅓ of the dough. Seal it in a plastic bag and set aside in a warm place.
    5. Divide the remaining ⅔ dough into 8 even parts and roll each out into a circle a little thicker than an ⅛ inch regular pastry crust and drape each inside a muffin tin prepared with a foil strip (see right), lifting the edges of the dough to help it settle in. There should be about ¼ inch of dough resting on the lip of the tin. Fill each pastry shell with ⅓ cup of the pork mixture.
    6. Take the remaining dough out of the bag and divide it into 8 equal parts. Roll out each into a round a little thicker than ⅛-inch thick. Paint the tops of the dough lips resting on the tin with the egg. Center the pastry tops over each cup.
    1. Curl the edges under to form the rim of the hats. Press lightly to crimp. (The hats can be frozen uncooked at this stage, and baked later.)
    2. Brush the tops with the mixture of egg yolk and water. Bake the hats for 40 minutes, or until they are light golden brown. Invert them onto a cookie sheet. Pull out the creased foil. Brush the hats with more egg and return them to the oven, brim sides down, for another 15 minutes, until golden brown.
    3. Cool the hats for at least 20 minutes before eating. Serve warm. Store leftover hats wrapped in foil in the refrigerator. Reheat, uncovered, on a baking sheet in a 350°F oven for about 20 minutes, or until hot to the touch.
    ]]>     http://www.chow.com Ron Silver and Jen Bervin 50 Main 1 cup salt

    ]]>     1 cup packed dark brown sugar

    ]]>     2 tablespoons paprika

    ]]>     2 tablespoons ground cumin

    ]]>     2 tablespoons ground coriander

    ]]>     2 tablespoons garlic powder

    ]]>     2 tablespoons onion powder

    ]]>     1 tablespoon ground cinnamon

    ]]>     1 teaspoon cayenne

    ]]>     ½ cup fresh-squeezed lemon juice

    ]]>     ½ cup white vinegar

    ]]>     ½ cup Worcestershire sauce

    ]]>     6 pound boneless Boston butt

    ]]>     4 cups tangy, good-quality, liquid-y barbecue sauce for basting (To adjust a thicker sauce to suit, add a little white vinegar, water and spices like cumin, cayenne, cinnamon, cloves, coriander to taste.)

    ]]>     2⅔ cups pulled pork butt

    ]]>     ⅔ cup thick barbecue sauce, such as Stubb's (or use your favorite)

    ]]>     1 large egg yolk mixed with

    ]]>     1 tablespoon of water

    ]]>     ¾ cup plus 1 tablespoon (6 ounces) lard

    ]]>     ½ cup water

    ]]>     2 cups all-purpose flour

    ]]>     2 teaspoons salt

    ]]>