Beginners Pulled Pork Recipes

THE BEST PULLED PORK

Steps:

• Whisk together the chile powder, salt, paprika, garlic powder, onion powder, black pepper and 2 tablespoons of the brown sugar in a small bowl until completely combined and no lumps remain. Spread the spice rub evenly over the pork butt, pressing it into the flesh on all sides. Let the pork sit at room temperature for at least 1 hour or wrap tightly with plastic wrap and refrigerate for up to 48 hours.
• Position a rack in the lower third of the oven and preheat to 275 degrees F.
• Whisk together the barbecue sauce, apple cider, ketchup, mustard, Worcestershire sauce and the remaining 1/2 cup brown sugar in large Dutch oven or other heavy large pot until combined. Transfer the pork and any accumulated juices to the pot, turning the pork to coat it with sauce. Bring the sauce to a boil over medium-high heat. Then cover, transfer to the oven and bake until the pork is very tender and easily shreds when pulled apart with a fork, 3 to 3 1/2 hours. Let the pork cool uncovered for 30 minutes.
• Reserve 1 cup of the sauce for serving, then smash the pork into the remaining sauce with a potato masher; it should fall apart and shred completely. Stir to combine the pork with the sauce. Serve on toasted potato rolls topped with coleslaw. Pass the reserved sauce.

BEGINNER'S PULLED PORK

Steps:

• 1. Mix sugar, paprika, garlic powder, onion powder, cumin, cayenne, and 1/2 tsp.salt in a bowl. Using a fork, prick pork all over. rub sugar mixture over pork. wrap tightly in plastic wrap, and refrigerate for 8 to 24 hours. Unwrap pork and place in slow cooker.
• 2. Spread barbecue sauce evenly over pork, cover and cook til pork is tender, 9 to 11 hours on low or 5 to 7 hours on high. Transfer pork to large bowl, let cool slightly then shred into bite size pieces, discarding excess fat. Cover to keep warm. Let braising liquid settle for 5 minutes. Remove fat from surface using large spoon.Season with salt and pepper. sugar and vinegar to taste.
• 3. Toss shredded pork with 1 cup braising liquid. Add more liquid as needed to keep meat moist. Serve with barbecue sauce.

BEGINNER'S PULLED PORK

Steps:

• Combine sugar, paprika, garlic powder, onion powder, cumin, cayenne, and 1/2 teaspoon salt in a bowl.
• Using a fork, prick pork all over.
• Rub sugar mixture over pork, wrap tightly in plastic wrap, and refrigerate for 8-24 hours.
• Unwrap pork and place in slow cooker.
• Spread barbecue sauce evenly over pork, cover, and cook until pork is tender, 9-11 hours on LOW or 5-7 hours on HIGH.
• Transfer pork to large bowl; let cool slightly, then shred into bite-size pieces discarding excess fat; cover to keep warm.
• Let braising liquid settle for 5 minutes, then remove fat from surface using a large spoon.
• Season with salt, pepper, sugar, and vinegar to taste.
• Toss shredded pork with 1 cup braising liquid; add more liquid as needed to keep meat moist.
• Serve on buns with pickle chips and more barbecue sauce.

SUPER-EASY PULLED PORK SANDWICHES

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Mix brown sugar, paprika, garlic powder, black pepper, and salt in a bowl. Spread mustard over pork roast and sprinkle with brown sugar mixture, using the entire amount. Line a shallow baking dish with aluminum foil. Place a rack in the prepared baking dish and arrange pork roast on rack.
• Bake in the preheated oven until very tender, 9 to 11 hours. Let pork cool, then shred into bite-size pieces. Stir barbeque sauce into pork to moisten; serve with hamburger buns.