BARBECUED PORK SHOULDER (BOSTON BUTT)
I love to grill on my charcoal grill. This is one of those recipes that makes the neighbors wander over to ask what I'm cooking....it smells so good and the smell drifts for several hours! This is a recipe for a day you'll be spending at home. But don't worry, you can do other things while its cooking, or just sit around watching a movie or a ball game! Fun times! Hickory chip soaking time is not included in the prep and cook time.
Provided by breezermom
Categories Pork
Time 4h15m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Soak your hickory chips for at least 8 hours.
- Place the charcoal on one side of the grill, place a pan of water on the other side (under the grilling rack). Fire up the coals, and spread them out once they are white and ashy (about 20 minutes). Place your grilling rack on the grill, and let it sit for about 5 minutes covered.
- While the charcoal is getting hot, saute the onion and garlic in butter in a medium saucepan until tender. Stir in the brown sugar, ketchup, vinegar, water, Worcestershire sauce, lemon rind, lemon juice, hot sauce and chili powder. Bring to a boil. Reduce heat and simmer, uncovered for 5 minutes, stirring occasionally. Remove sauce from heat.
- Insert the meat thermometer into the thickest part of the roast, making sure it doesn't touch bone or fat. I usually just insert the thermometer after it has cooked a while to check for doneness. Place the meat (fat side up) on the grill over the pan of water (this will keep your meat moist). Toss some hickory chips over the charcoal to create some great smoke. Cover with the lid, and make sure the vents are open over the meat to draw the heat and smoke towards the meat. Cook over low coals for 3 hours, turning the roast halfway through the cooking time. You will need to add charcoal and hickory chips about every 30-40 minutes to keep the fire and smoke going. I slip them in the side and flick them over to the active charcoal with a tong! After cooking for 3 hours, baste the roast with the sauce. Cover and cook an additional hour or until the thermometer registers 160 degrees. Baste frequently with the sauce.
- Let stand 10 to 15 minutes before slicing.
- Serve sliced with potato salad or cole slaw, or you can put it on sandwiches.
BARBECUE PORK BUTT
Provided by Alton Brown
Time 17h20m
Yield 4 to 6 pounds pulled pork
Number Of Ingredients 5
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.
EASY SLOW COOKER BBQ
Southern pulled pork BBQ that is so easy to make! I have shared this BBQ with family, friends, and co-workers, and they have told me that this is amongst the best BBQ they have ever eaten. I use a North Carolina style vinegar-based sauce when I make this, but this is the fun part of this recipe, because you can use any sauce you like and it turns out good. Your pulled pork makes good BBQ plates, or it is good on sandwiches also.
Provided by DAVEBISH
Categories Main Dish Recipes Pork Pulled Pork
Time 10h40m
Yield 8
Number Of Ingredients 4
Steps:
- Place pork roast in a slow cooker. Pour vinegar over pork, coating all sides; season with salt and pepper.
- Cook on Low for 10 to 12 hours. Transfer pork to a platter. Drain and discard juices from the slow cooker. Chop pork and return to the slow cooker. Add barbeque sauce and continue to cook for 30 minutes.
Nutrition Facts : Calories 269.1 calories, Carbohydrate 11.5 g, Cholesterol 67.1 mg, Fat 16 g, Fiber 0.2 g, Protein 17.3 g, SaturatedFat 5.9 g, Sodium 401.5 mg, Sugar 8.2 g
CROCK POT BAR-B-QUE
Very simple BBQ recipe made in the crock pot. Great with coleslaw & beans as a meal OR served on buns.
Provided by mommy2taylor
Categories One Dish Meal
Time 6h30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Season boston butt thoroughly with salt, pepper, garlic powder & any other seasons preferred.
- Dice onion & place in bottom of crock pot.
- Place Boston Butt in crock pot & cook on low 5-6 hours.
- Remove crock pots contents into strainer & separate meat from fat, placing only meat back into crock pot. Meat should shred as you pull apart, you may need to shred more with a fork.
- Add & stir in vinegar & BBQ sauce of choice.
- You can add more spices , vinegar or BBQ sauce to suit your tastes.
- Cook on low, stirring occasionally another 45 min.- 1 hours to heat thoroughly.
Nutrition Facts : Calories 864.4, Fat 56.4, SaturatedFat 19, Cholesterol 241.5, Sodium 1361.9, Carbohydrate 21.9, Fiber 2.2, Sugar 7.2, Protein 63
SLOW COOKER BBQ PULLED PORK
If you've spent any time on Pinterest or food blogs, you've likely come across a recipe for three-ingredient barbecue pulled pork that can be made in the slow cooker. Methods and ingredients vary, but the recipe almost always calls for boneless pork shoulder, some sort of dark cola (usually Dr Pepper or root beer) and barbecue sauce. Dubious? We were too, so we asked the members of our NYT Cooking Community Facebook page if anyone had ever made it and if they liked it. We received more than 150 very opinionated responses. Many readers have come up with their own clever twists, like using coffee or beer in place of cola, adding onions or chipotles, rubbing the meat with a spice blend and searing the meat before cooking. We tried cooking it a few different ways and found we liked this adaptation best. It calls for a few more ingredients and an extra step or two, but it's got layers of flavor and it's still mostly fuss-free. (You can find the pressure-cooker version of this recipe here.)
Provided by Margaux Laskey
Categories meat, sandwiches, main course
Time 10h
Yield 6 to 8 servings
Number Of Ingredients 11
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.
BOSTON BUTT BAR B QUE
Make and share this Boston Butt Bar B Que recipe from Food.com.
Provided by MsSally
Categories Pork
Time 4h5m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat grill. Combine 7 up or ginger ale, vinegar and season salt.
- Place meat on grill. Rotate and baste with 7 up mixture till golden on all sides. (10 to 15 mins total).
- Remove from grill and place meat in a large roasting pan. Cover and seal pan with foil.
- Bake at 300 for 3 to 4 hours. When this is done, bone will pull out with no resistance.
- Shread meat and enjoy on buns.
Nutrition Facts : Calories 271.5, Fat 17.9, SaturatedFat 6.2, Cholesterol 80.5, Sodium 76.1, Carbohydrate 5.4, Sugar 5.3, Protein 20
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