Preparation:
I forget who, but someone, a while back, mentioned that Hungarian Paprika was (is) much better than the grocery store variety. Well, I went to the local farmers' market, got some bona-fide Hungarian Paprika, and tried it out. It is VERY GOOD.
I made some marinade for a pork shoulder using 2c water, 1/2 c Worcestershire sauce, 1/4 c soy sauce, and large "pinches" of the paprika, garlic powder, and onion powder. I also added a few medium sprinkles of black pepper, thyme, and chili powder. I brought it to a boil before using it as marinade, and the aroma was fantastic. The REAL paprika makes a big difference. It also works good in rubs for chicken or pork chops.
ps I boiled the marinade again after putting the pork shoulder in the smoker and used it as a baste. Worked out real good |
