Hickory Pulled Pork Recipes

HOW TO MAKE PULLED PORK

Steps:

• Slow Cooker Method: Place pork in slow cooker and pour coke around it. Cover and cook on LOW (recommended) 8 hours or high for 4-5 hours, until pork is tender and shreds easily with a fork.
• Instant Pot Method: Place pork in instant pot and pour coke around it. Cook on Manual/High pressure for 70 minutes. When timer beeps, allow the pot to naturally release pressure, about 15 minutes longer. Remove lid and shred the meat.

HICKORY PULLED PORK

Steps:

• Preheat oven to 325ºF (160ºC).
• Combine paprika, brown sugar, chili powder, cumin, thyme, salt and pepper. Untie roast if necessary. Rub spice mixture over pork; transfer to bowl or resealable plastic bag. Cover and refrigerate for at least 4 hours or for up to 24 hours.
• In large ovenproof skillet, heat oil over medium-high heat; brown roast on all sides. Place in oven for 2 1/2 hours or until meat thermometer inserted in centre registers160ºF (70ºC). Transfer pork to cutting board; tent with foil and let stand for 20 minutesto let cool. Using 2 forks or hands, pull pork into shreds and place in bowl.
• Pour 1 1/2cups (375 mL) of the sauce over pork, tossing to coat. Pile onto rolls. Drizzle with remaining sauce.
• Meanwhile, in saucepan, bring barbecue sauce, brown sugar, vinegar and hot pepper sauce to boil. Reduce heat and simmer, stirring occasionally, for 5 minutes.

HICKORY SLOW-COOKER PULLED PORK SANDWICHES

Steps:

• Place meat in slow cooker; top with soup mix, onions and barbecue sauce. Cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours).
• Remove meat from slow cooker; cut off and discard excess fat. Chop meat into small pieces or shred with fork. Return to slow cooker; stir until evenly coated with sauce.
• Fill rolls with meat mixture and Singles just before serving.

HICKORY PULLED PORK

Steps:

• Preheat oven to 325ºF (160ºC).
• Combine paprika, brown sugar, chili powder, cumin, thyme, salt and pepper. Untie roast if necessary. Rub spice mixture over pork; transfer to bowl or resealable plastic bag. Cover and refrigerate for at least 4 hours or for up to 24 hours.
• In large ovenproof skillet, heat oil over medium-high heat; brown roast on all sides. Place in oven for 2 1/2 hours or until meat thermometer inserted in centre registers 160ºF (70ºC). Transfer pork to cutting board; tent with foil and let stand for 20 minutes to let cool. Using 2 forks or hands, pull pork into shreds and place in bowl.
• Pour 1 1/2cups (375 mL) of the sauce over pork, tossing to coat. Pile onto rolls. Drizzle with remaining sauce.
• Barbecue Sauce.
• Meanwhile, in saucepan, bring barbecue sauce, brown sugar, vinegar and hot pepper sauce to boil. Reduce heat and simmer, stirring occasionally, for 5 minutes.