Awesome Pulled Pork Bbq Recipes

PULLED PORK BARBECUE

Steps:

• Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.
• Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.
• While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it.
• When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.
• While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.
• To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw. Serve with pickle spears and the remaining sauce on the side.
• Combine the cabbage, carrots, red onion, green onions, and chile in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.

PULLED PORK BBQ

Steps:

• 1. For rub: Mix all ingredients in a bowl. (Except for the optional liquid smoke)
• 2. For sauce: Combine in nonreactive saucepan, bring all ingredients to boil and simmer until it reduces to 1 1/2 cups.
• 3. For pork: Score the fat side of the pork butt with a knife, and you can also poke holes in the pork to get the rub throughout the meat. Thoroughly rub pork with enough rub to fully coat it.
• 4. Place in Plastic bag and refrigerate overnight
• 5. Take out pork and re-rub. You will probably not use all the rub, just add enough to coat it again, and rub it in well. And if you prefer, you can also pour on some liquid smoke at this point. I prefer hickory but you can use whatever you'd like.
• 6. Let the pork sit at room temperature for 2 hours
• 7. Roast on rack uncovered in oven at 250-275 degrees until falling apart tender. I like to use a broil pan so the fat can run under the roast and it's not sitting in a lot of fat. You can also cook this for 10 hours on low in a crock pot. just placing aluminum foil balls in the bottom to keep the pork from sitting in the grease, and this would also be fabulous cooked in a smoker.
• 8. It will take 7-8 hours, the internal temperature of the pork when done should be between 195 and 200 degrees.
• 9. Pull pork into pieces, toss with sauce

PULLED BBQ PORK

Steps:

• In a large skillet, saute onions in oil until tender. Add the garlic, pepper flakes and pepper; cook 1 minute longer. Stir in the tomatoes, brown sugar, vinegar, hot pepper sauce, Worcestershire and cumin. Cook over medium heat until heated through and sugar is dissolved., Cut roast in half. Place in a 5-qt. slow cooker; pour sauce over the top. Cover and cook on low for 10-12 hours or until meat is tender. Remove roast; cool slightly. Skim fat from cooking juices. Shred meat with 2 forks and return to the slow cooker. Heat through. With a slotted spoon, place 3/4 cup meat mixture on each roll.

SLOW COOKER BBQ PULLED PORK

Steps:

• In a small bowl, combine the garlic and onion powders, smoked paprika, salt and black pepper. Rub the spice mixture all over the pork. If you have time, cover with plastic wrap and refrigerate for 2 hours or up to overnight. If you don't, no worries; proceed to Step 2.
• Lightly grease the crock of a slow cooker. Heat 2 tablespoons vegetable oil in a large skillet over medium-high. Sear the pork until golden brown on all sides, about 2 minutes each side. Add onion, if using, to the slow cooker. Add the pork on top of the onion. Pour soda over the pork and set the slow cooker to low for 6 to 8 hours, until the meat has collapsed and shreds easily.
• Drain most of the liquid from the slow cooker and shred the meat directly in the pot. Add about 1/2 cup of the barbecue sauce and stir to combine. (At this point, if you like crisp bits in your pulled pork, you can spread the shredded pork on a sheet pan and place under a broiler for a couple minutes then return to the slow cooker.) Taste and add more barbecue sauce, hot sauce, salt or pepper, if desired. Serve with soft rolls and extra sauce on the side.

AWESOME BBQ PULLED PORK, NO SMOKER OR BARBECUE NEEDED

Steps:

• Trim pork roast of as much visible fat as possible. (since this is not going into a barbecue or smoker, you don't need the fat to keep the meat juicy).
• Wet the roast all over with half of the vinegar.
• Rub all the seasonings into the meat.
• Place into crock pot, set on low and cook for at least 5 hours, preferably 8. (I will start this before I go to bed, to have for a 1:00 Kickoff during football season).
• When it's falling off the bone, pour off MOST of the liquid in the bottom of the pot.
• Pull out the bone, (this should remove easily) take off any remaining chunks of fat that you can see and add the other half of the vinegar.
• Pull pork into chunks, but don't completely shred at this time, it'll fall apart more with the addition of the barbecue sauces.
• Add equal the amounts of barbecue sauces and the brown sugar, and fold into the shredded meat to combine. (the meat is so tender, it will continue to shred as you're mixing) I like to leave some larger pieces.

AWESOME PULLED PORK BBQ

Steps:

• Place pork in a slow cooker and season to taste with garlic powder, poultry seasoning, salt, and pepper. Add quartered onion, apple, and 3 celery stalks. Pour chicken broth into slow cooker.
• Cook on Low until very tender, about 8 hours. Transfer pork to a large platter and discard juice and vegetables. Shred pork with a fork and return to the slow cooker.
• Prepare barbecue sauce while pork is cooking. Melt butter in a large saucepan or small Dutch oven over medium heat; cook and stir 2 cups celery and 1 1/2 cups onion until onion is translucent, about 5 minutes. Add ketchup, water, vinegar, brown sugar, Worcestershire sauce, mustard, liquid smoke, and 1 tablespoon garlic powder; mix. Reduce heat to low and simmer, stirring occasionally, until sauce is thickened, about 10 minutes. Pour barbecue sauce over shredded pork.
• Continue cooking pork on Low heat until flavors combine, about 2 hours.