Its Ok To Cheat Pulled Pork Recipes

IT'S OK TO CHEAT PULLED PORK

Steps:

• Rub the meat (fat side up of course) with the mustard until the top is coated sufficiently.
• Drizzle the honey on in a zig-zag pattern (I like side-to-side as opposed to top-to-bottom).
• Sprinkle on the remaining ingredients in order, covering the top of the meat entirely with the spices.
• You can apply the rub the night before if you'd like, but it is not vital.
• Prepare smoker per manufacturer's instructions.
• When the smoker has reached 225-250F add the meat. Be sure to keep the smoker's temp around this level for best results.
• After approximately 3 hours turn your oven on to 225°F.
• Prepare a serving dish with a double layer of foil that will be large enough to complete wrap around the meat and seal tightly.
• When oven is up to temperature transfer the meat to the foil and wrap lightly.
• Place pan on center rack and cook remaining 3-4 hours.
• Allow the meat to settle for at least ten minutes before shredding with a fork. The pork should have an internal temperature of at least 195°F This will make for much easier shredding.
• I like to serve my pulled pork with with the sauce described in Recipe #204901.

NEW MEXICO PULLED PORK

Steps:

• Cut the roast into 1 inch thick steaks, trim fat.
• Place Salt, Pepper corns, Cummin Seeds, and Oregano in a spice mill and grind.
• Mix all of the spices in a large bowl.
• Rub each steak well with the rub.
• Place the steaks in a large plastic bag with any rub that is left over.
• Refridgerate overnight.
• Rub in the left over rub.
• Place steaks in crock pot set on high for 1 hour.
• Reduce heat to low, cook for another 7-8 hours.
• Remove meat to a cooling rack,'til cool to handle.
• Shred meat with forks.
• Return to pot to warm.
• Dip out with a slotted spoon, let it drain a bit.
• Serve on Hoagie or Keiser rolls with your favorite condiments.
• I bag and freeze individual size servings.
• Nuke 2-3 minutes to thaw and warm and you have a delicious sandwich.
• ***NOTE*** There is no need to add any liquid.
• The roast's own juices will be enough.

SOUTHWESTERN PULLED PORK

Steps:

• Combine chilies, tomato sauce, BBQ sauce, onion and seasonings in a 3 quart slow cooker. Add pork. Cover and cook on low for 8 to 9 hours or until meat is tender. Remove pork and shred with two forks. Return pork to slow cooker and heat through. Serve on whole wheat hamburger buns.

EXCELLENT PULLED PORK

Steps:

• Mix dry rub ingredients; rub all over pork. Cover and refrigerate for at least 1 hour or overnight.
• Preheat oven to 300°F.
• Place pork in a roasting pan and roast for 6 hours or until it falls apart.
• While pork is roasting, make BBQ sauce: Simmer for 10 minutes and remove from heat til ready to use.
• When pork is done, take it out of the oven and place on a platter and let it rest for 10 minutes.
• While it's resting, de-glaze the pan over medium heat with 3/4 cup water, scraping up all the good stuff from the pan. Reduce by half and combine to BBQ sauce.
• Pull pork apart with forks and then put in a large pot or bowl and add BBQ sauce. Mix well and serve.
• If you like coleslaw, put it on the roll and top with BBQ pork.

ULTIMATE CHEATER PULLED PORK

Steps:

• Cut the pork butt into medium (2- to 3-inch) chunks (the ribs don't need to be cut up).
• Put the pieces in a large slow cooker (at least 5 quarts); sprinkle the meat with the rub, turning the pieces to coat evenly.
• Add in the liquid smoke.
• Cover and cook on low for 10-12 hours (high for 5-6 hours), until the meat is pull-apart tender and reaches an internal temperature of 190°.
• Using tongs and a slotted spoon, transfer the meat to a rimmed platter or baking sheet; let rest until cool enough to handle.
• Pull the meat into strands; it should shred very easily; serve the barbecue piled on buns with your favorite barbecue sauce.
• *Big Oven Butt--heat oven to 300°; place pork butt in a large roasting pan; coat the outsides generously with the dry rub.
• Pour in the bottled smoke; cover the pan with heavy-duty foil.
• Roast for 5-8 hours, until the meat is pull-apart tender and reaches an internal temperature of 190°.