Bbq Shredded Pork Butt Roast Recipes

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.

SLOW COOKER PULLED PORK BARBEQUE

Steps:

• Stir celery, onion, barbeque sauce, ketchup, water, garlic powder, chili powder, salt, and pepper together in a slow cooker. Place roast into the mixture.
• Cook on Low for 7 hours (or High for 5 hours). Shred the meat with two forks and stir into the liquid; cook for 1 hour more.

BBQ SHREDDED PORK BUTT ROAST

Steps:

• Rinse and pat dry roast.
• Place in crock pot.
• Season to taste.
• Cover with 1 bottle bbq sauce.
• Cover and cook on low 8-10 hours or on high 6-7 hours (until meat fork tender/ falls apart).
• Carefully remove meat from crockpot- place in large baking pan; shred with two forks (removing any bone or fat).
• Pour out all but one cup liquid from crockpot; return meat to crockpot.
• Cover with second bottle bbq sauce,.
• Mix well; re-heat if necessary.

SHREDDED PORK BARBECUE

Steps:

• In a Dutch oven, combine the first nine ingredients; bring to a boil. Remove from the heat; stir in pork. Cover and bake at 350° for 3 hours or until meat is tender. Shred pork with two forks; serve on buns.

PULLED PORK

Steps:

• Stir together the brown sugar, chile powder, paprika, garlic powder, salt, black pepper and cayenne in a small bowl. Rub the mixture all over the pork shoulder. Wrap the pork in plastic wrap and refrigerate for several hours or preferably overnight.
• Preheat the oven to 300 degrees F.
• Place the pork in a large pot on a bed of the onion halves. Roast until fork-tender and falling apart, about 7 hours. Remove the pork from the pot and set it on a cutting board. Slice some of the onion.
• Place the pot on the stove over medium-high heat and add 1/2 to 1 cup of hot water. Scrape the pan to loosen up the bits and cook for 5 minutes to reduce. Pour in the barbecue sauce and stir to heat.
• Shred the meat with two forks, add the sliced onions to the pork and then toss in the barbecue sauce until it's coated to your liking! Serve on hamburger rolls.

BARBECUE PORK BUTT

Steps:

• Place the water, salt and molasses in a large 12-quart container and stir until the salt dissolves. Add the pork butt to the brine and weigh down with a zip top bag filled with 2 cups of the brine to make sure it is completely submerged in the brine.
• Cover and refrigerate overnight. Remove the pork from the brine, and pat dry.
• Heat the smoker to 225 degrees F. Add the wood chunks, and place the pork into the smoker. Cook until the pork reaches an internal temperature of 150 degrees F, 4 to 5 hours.
• Once the meat reaches 140 degrees F, heat the oven to 300 degrees F. Wrap the pork in aluminum foil and transfer to a half sheet pan. Place on the center rack and cook until the pork reaches an internal temperature of at least 200 degrees F and is tender and pulling apart easily, 3 to 5 hours. Remove from the oven and rest, covered for 30 minutes before serving.

LOW AND SLOW BOSTON BUTT PORK BBQ ( OVEN METHOD )

Steps:

• Preheat oven to 250 degrees.
• In a small bowl mix together all dry ingredients,( at this time, taste and see if seasonings need to be adjusted ) set aside.
• Line a small roasting pan with foil ( makes clean up easier ).
• Rub roast all over with brown sugar mixture, then place roast,onto another piece of foil, and wrap tightly.if needed use another piece of foil to make sure no liquids come out.
• Bake for 4 or 5 hours, then remove foil from top of roast to drain excess liquid.
• Turn temp up to 350 degrees.
• Top with BBQ Sauce and bake for another 1 1/2 hours if roast is getting too dark cover with foil and continue baking.

CAROLINA-STYLE PORK BARBECUE

Steps:

• Cut roast into quarters. Mix brown sugar, salt, paprika and pepper; rub over meat. Place meat and onions in a 5-qt. slow cooker., In a small bowl, whisk vinegar, Worcestershire sauce, sugar and seasonings; pour over roast. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast; cool slightly. Reserve 1-1/2 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Shred pork with two forks. Return pork and reserved juices to slow cooker; heat through. Serve on buns with coleslaw.

SLOW COOKER PULLED PORK ROAST

Steps:

• Remove all string from the roast and trim away excess fat. Place the chili powder in a bowl; blend in the oil, chili, pepper, cumin, coriander, paprika, allspice, salt and garlic to make a paste. Rub all over the pork, working the spice mixture into the meat well. Marinate for at least 30 minutes or overnight. Transfer the roast to a slow cooker.
• Blend the ketchup with the vinegar, molasses and mustard. Pour mixture over the roast and cook on low for 8 to 10 hours or until very tender.
• Transfer the roast to a large bowl; discard any visible fat. Use two forks to separate the meat into long strands. Remove 1 1/2 cups of the cooking juices and strain into a saucepan. Whisk in the cornstarch and bring to a boil. Cook, stirring, until thickened and bubbling. Return the shredded meat to the slow cooker; stir to combine with remaining cooking juices. Serve the meat on soft rolls; drizzle with thickened sauce mixture to taste.