Dank 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.

SOUTHERN YANK PULLED PORK BBQ

Steps:

• Mix together the barbecue sauce, ketchup, onion, celery, water, garlic, honey, brown sugar, Worcestershire sauce, chili powder, hot pepper sauce, salt, and black pepper in a slow cooker until thoroughly combined. Place the pork roast into the mixture, spoon sauce over the meat, and set the cooker to Low. Cook 7 to 8 hours; to serve, shred the meat with 2 forks, and serve with sauce.

DANK PULLED PORK

Steps:

• Mix together all of the dry rub ingredients in a bowl, then pat them onto the pork.
• Wrap the pork tightly in plastic, and refrigerate overnight.
• Coarsely chop the onion and use it to line the bottom of the slow cooker.
• Add 1/2 cup water.
• Wrap the pork loosely in bacon, and lay it on top of the onions.
• Turn the slow cooker to low and cook for eight hours.
• Remove the pork from the slow cooker.
• Pour the remaining liquid and onions through a colander, keeping the liquid.
• Add the onions to the pork, and add some of the juices. Add more or less depending on how juicy you like your pulled pork-I added about a cup and a half.
• Return the pork and onions to the slow cooker, and shred the pork.
• Add a bottle of BBQ sauce (more or less to taste).
• Turn the slow cooker to high, and cook the pork for another hour, stirring every twenty minutes.

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.

SLOW COOKED PULLED PORK

Steps:

• In 4 1/2-6 quart slow cooker pot, stir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, worcestershire sauce, mustard, salt, and pepper until combined. Add pork to sauce mixture and turn to coat well with sauce.
• Cover slow cooker with lid and cook pork mixture on low setting as manufacturer directs, 8-10 hours or until pork is very tender.
• With tongs, transfer pork to large bowl. Turn setting on slow cooker to high; cover and heat sauce to boiling to thicken and reduce slightly.
• While sauce boils, with 2 forks, pull pork into shreds. Return shredded pork to slow cooker and toss with sauce to combine. Cover slow cooker and heat through on high setting if necessary.
• Spoon pork mixture onto bottom of sandwich buns; replace tops of buns. Serve sandwiches with pickles, potato chips, and hot sauce if you like.