THE BBQ BRETHREN FORUMS

Welcome to The BBQ Brethren Community. Register a free account today to become a member and see all our content. Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!

Grimulf

Knows what a fatty is.
Joined
Aug 23, 2012
Location
Kinna, Sweden
Karré Lump charcoal Svensk 14-05-01-1.jpg

Karré Lump charcoal Svensk 14-05-01-3.jpg

Karré Lump charcoal Svensk 14-05-01-4.jpg

"Swedish Pulled Pork" for dinner tonight. Pork butt brined for 48 hours in a appelbrine. Rub from white pepper, thyme, mustard powder, horseradish powder and brown sugar.Glazed with lingonberry/chipotle glaze. Smoked over Swedish made lump charcoal and birch for smokewood. Served with potatoes and apple BBQ sauce. All GOOOOOD!!!
 
Horseradish powder? That is a new one in a pork rub for me. Sounds good though. I usually pair horseradish with beef, but I'd like to try this.
The horseradish blends in really well with the other spices in the rub. In Sweden we usually use horseradish for either beef or white fish, strange since it's the exackt opposite in taste, but it works great :) And who is Elin Nordegren by the way???
 
Back
Top