Daddys Pulled Pork Texan Style Recipes

TEXAS STYLE PULLED PORK

Steps:

• Remove pork butt from packaging, pat dry with a paper towel and trim of any excess fat.
• Rub a thin layer of mustard on all sides of the pork. This is used as a binder for the dry seasoning to adhere to.
• Mix equal parts of table salt and black pepper (about ¼ cup of each) and apply liberally to all surfaces of the pork butt.
• Transfer pork butt to your smoker grill, burning post oak wood around 275-300°. Lay the pork with the fat side toward your heat source.
• About once per hour, liberally spray the pork butt with a 50/50 mixture of apple cider vinegar and apple juice.
• Smoke for a total of about 6-7 hours until reaching an internal temperature of about 195°.
• Wrap the pork butt in heavy duty aluminum foil and allow to rest in a dry cooler for a minimum of 1 hour to allow the meat to retain the juices.
• After a sufficient amount of resting time, unwrap the pork and it should pull apart by hand with ease.

SLOW-COOKER GEORGIA PULLED PORK BARBECUE

Steps:

• Prepare the roast: Put the quartered onions in the bottom of a 5- to 6-quart slow cooker. Mix the brown sugar, smoked paprika, 2 teaspoons salt and a pinch of black pepper and rub it all over the pork roast. Add the roast to the slow cooker on top of the onions.
• Make the sauce: Chop the onion and puree in a blender. You may need to add a drop of water to the blender to help the onions completely puree. Place the pureed onion in a 2-quart saucepan with 1/4 cup water. Bring to a boil, then reduce the heat to medium low. Cook, stirring constantly, until the water has almost evaporated, about 5 minutes. Add the vinegar, tomato juice, 1/2 tablespoon black pepper, the garlic powder, cayenne and hot sauce and mix well. Increase the heat to medium high, return to a boil, then stir in the sugar. Remove from the heat.
• Drizzle 1 cup sauce over the roast in the slow cooker. Continue to cook the remaining sauce over low heat for 30 to 40 minutes, allowing it to reduce by half. Then remove the sauce from the heat, allow it to cool completely and refrigerate for later use.
• Meanwhile, cook the roast in the slow cooker on low for 8 to 12 hours, checking after 8 hours for tenderness. Remove the meat and onions from the slow cooker. Discard the onions and finely shred the pork, using two forks. Reserve the juices from the slow cooker to add to the meat for desired juiciness. Season with salt and pepper to taste. Serve on buns with a little mustard and coleslaw.

SLOW COOKER TEXAS PULLED PORK

Steps:

• Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
• Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
• Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.

DADDY'S PULLED PORK- TEXAN STYLE!

Steps:

• Combine molasses, salt, and water a container that is at least 6 quarts in size. Add pork making sure it is completely submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal.*(Note: I have run out of molasses before and used a mixture of 1 part molasses and 1 part dark corn syrup and 1/2 part dark brown sugar.)*.
• Rub: Combine all ingredients for rub mix in a small mixing bowl and stir to mix well. Feel free to adjust the amount of pepper if you want it spicier. You will have spice left over but do not worry. It makes a great rub for chicken, pork or beef, grilled or cooked inside.
• Remove pork from brine and pat dry. Make some punctures in the meat with a sharp knife and rub the spice rub evenly all over the meat, patting to to make sure as much of the rub as possible adheres. More rub will adhere to the meat if you are wearing latex gloves during the application. I let it sit for about 10-15 minutes and add more rub until I have a really good coating all over the pork. Do not worry it will be too spicy. You have a large amount of meat to season. It cooks into the meat and some even drips off into the juices. All this makes a crust of sorts on the meat that is amazing and helps to seal in a lot of the juices.
• Preheat smoker to 210 degrees F. Place pork in smoker and cook for 10 to 12 hours, maintaining a temperature of 210 degrees F.
• After 10 hours of low smoking, insert a fork into the meat in a few places. If the meat falls apart easily when pulling with a fork it is done. If you do not want to smoke it that long or you have to go somewhere (like to bed! lol ) I have taken it off the heat after about 4 hours and placed it in a roaster. Cover the meat with foil and put in oven on the lowest setting and allow to cook until done. I sometimes do this before I go to bed if I do not feel like 'pulling' all the pork at that time.
• Remove the meat to a large pot or roaster if you have not done so already in the previous step and allow it to cool for at least 1 hour or until the meat is cool enough to handle.
• Sandwiches: Pull meat apart with 2 forks or with your hands (I wear latex gloves again) discarding fat if you desire. Serve on buns as a sandwich with your favorite BBQ sauce or top a baked potato with the BBQ sauced meat.
• Roast: Slice against the grain as thin or thick as you like. Great served with any type of gravy. You may want to remove the roast a little before the falling apart stage for slices that are neater.
• The juices that accumulate in the roaster make a wonderful gravy. I always remove the fat from the juices first bc pork can be very fatty.
• Note: If you use the smoker/oven method you will have more accumulated juices as they will be saved in the roaster rather than fall in the fire.