Kansas City Pulled Pork Recipes

KANSAS CITY PULLED PORK

Steps:

• Place all ingredients, except BBQ sauce in the slow cooker and cook on high approx 5-6 hrs
• Remove pork and place in a large bowl and pull apart (it should be very tender and come apart easily)
• Return to slow cooker, cover, reduce to low and cook another 30 min
• Remove pork with a slotted spoon and put back in your large bowl
• Add BBQ sauce and stir to coat evenly
• Serve on your favorite bun

KANSAS CITY PULLED PORK

Steps:

• in bowl, combine brown sugar, salt, paprika, pepper, thyme, coriander, mustard powder, fennel and garlic powder.
• Score diamond pattern on fatty side of pork. Insert knife into pork to create 6 small pockets; insert 1 garlic clove in each.
• Rub pork all over with 8 tablespoons spice mixture; reserve rest. Wrap pork with plastic; refrigerate overnight.
• Preheat oven to 350 degrees. Remove plastic from pork; place fat side up, in oven-safe insert of slow cooker. Roast in oven for 45-60 minutes. Transfer insert to slow cooker base; add apple juice and water. Cover; cook on low, turning pork occasionally, 6-7 hours. Transfer pork to cutting board, reserving cooking liquid. Roughly chop meat with cleaver.
• Place meat in bowl, allow to stand 5-10 minutes. Strain off any additional cooking liquid and add it to reserved cooking liquid. Ladle 1/2 to 3/4 cup of reserved liquid back over meat. Stir in 1-2 tablespoons spice mixture. Serve with rolls and BBQ sauce of your choice.

KANSAS CITY PULLED PORK

Steps:

• Trim most of the visible fat from the outside of the pork butt leaving about 1/8- to 1/4-inch layer of fat on top. Place pork on baking pan. Rub all over with Sweet and Smoky Rub. Cover with plastic wrap. Let stand at room temperature 1 hour.
• Prepare grill for indirect medium-low heat (250°F to 325°F). Preheat grill by turning all burners to high. Turn burner on 1 side to medium-high. Turn off burner(s) on other side. Carefully place foil pan under grates on unlit side of grill to catch drippings. Place pork, fat-side up, on unlit side of grill. Close grill.
• Grill about 6 hours until internal temperature of thickest part of pork butt is 165°F. Carefully remove pork from grill and wrap in foil.
• Return pork to grill, placing it back on unlit side. Grill 1 to 2 hours longer or until internal temperature is 195°F to 200°F or until meat is tender and bone twists easily.
• Remove pork from grill. Let stand 15 to 20 minutes. Slice or shred with 2 forks. Serve with warm pan juices or your favorite barbecue sauce, if desired.
• Smoking Tip: Soak 1 cup hickory wood chips in enough water to cover for 1 hour. Drain. Fill smoker box with wet wood chips. (If your grill does not have a smoker box, place wood chips on a large sheet of heavy duty foil. Fold up sides to form a pouch. Poke several holes in foil.) Place smoker box under grill grates on one side of grill. Close lid. Continue as directed on Step 2. The side of the grill with the smoker box should be the lit side. Refill the smoker box with fresh wet wood chips every 1 1/2 to 2 hours.