Wholly Huli Pulled Pork Recipes

HULI HULI PORK

Steps:

• 1. Place pork in a large, heavy zip-lock plastic bag set in a shallow dish; set aside.
• 2. For marinade, in a small bowl combine ketchup, soy sauce, brown sugar, wine (or lime juice), ginger and garlic. Remove 1 cup of the mixture to a small bowl; cover and chill until needed. Pour remaining mixture over pork; seal bag. Marinate in refrigerator for 4 to 24 hours, turning bag occasionally. After marinating, drain pork.
• 3. FOR CHARCOAL GRILL, arrange coals around a drip pan. Test for medium-high heat above the pan. Place pork on grill rack over pan. Cover and grill 20 minutes. Brush with 1/4 cup of the reserved marinade. Cover and grill 15-20 minutes more or until an instant-read thermometer registeres 155°F when inserted into thickest part of the meat. FOR GAS GRILL, preheat grill. Reduce heat to medium-high. Adjust for indirect cooking, and grill as directed above.
• 4. Remove pork from grill. Cover pork with foil and let stand 10 minutes before slicing. (The pork will rise another 5°F during standing.).
• 5. Meanwhile, place reserved 3/4 cup of marinade in a small saucepan, and heat through. Pass the sauce with the pork.
• 6. Garnish with lime wedges and sprigs of fresh herbs.

HULI HULI PORK

Steps:

• Place pork in a large, heavy zip-lock plastic bag set in a shallow dish; set aside.
• For marinade, in a small bowl combine ketchup, soy sauce, brown sugar, wine (or lime juice), ginger and garlic. Remove 1 cup of the mixture to a small bowl; cover and chill until needed. Pour remaining mixture over pork; seal bag. Marinate in refrigerator for 4 to 24 hours, turning bag occasionally.
• Drain pork.
• FOR CHARCOAL GRILL, arrange coals around a drip pan. Test for medium-high heat above the pan. Place pork on grill rack over pan. Cover and grill 20 minutes. Brush with 1/4 cup of the reserved marinade. Cover and grill 15-20 minutes more or until an instant-read thermometer registeres 155°F when inserted into thickest part of the meat. FOR GAS GRILL, preheat grill. Reduce heat to medium-high. Adjust for indirect cooking, and grill as directed above.
• Remove pork from grill. Cover pork with foil and let stand 10 minutes before slicing. (The pork will rise another 5°F during standing.).
• Meanwhile, place reserved 3/4 cup of marinade in a small saucepan, and heat through. Pass the sauce with the pork.
• Garnish with lime wedges and sprigs of fresh herbs.

WHOLLY HULI PULLED PORK

Steps:

• Mix up the sauce. MInce or grate onions, garlic and ginger. Dump everything but the pork and canola oil in a bowl, mason jar, whirry thing, whatever works for you. Shake it up, mix it up, make sure the sugar dissolves and the flavors get to know each other. Best if it sits in the fridge for a while, but not necessary. If you use granulated onion, garlic and ground ginger, it lasts a long, long time.
• Marinate the pork in the fridge. Flavor is good after 2 hours, but great without this step. (I skip this).
• Let pork sit at room temperature, about 30 minutes is good. Sear the pork in the pressure cooker, or pan, just get it to a nice brown because it adds a LOT of flavor. Use less oil if your pan is non stick.
• Dump the sauce on top. Stir, scraping the bottom of the pot a bit to mix all the flavor together.
• This is where it is up to you. Pressure cooker, at about 15 lbs pressure for 55 to 70 minutes is the best way to push all the flavor in the pork and get the right texture. IMPORTANT Let the pressure escape on it's own, do NOT release pressure quickly or the meat will seize up, get tough and lose moisture. Other methods work great, just make sure to deglaze the searing pan so you can use that flavor in the cooking process. Crock pot or slow cooker, 6 hours. Oven braise 325 for an hour and a half, covered, until meat reaches 160 and falls apart, not my favorite method. Grill it up, shred, dump the sauce over the top. Your choice, the pressure cooker works the best for us.
• Shred the pork as soon as it is cooled enough to handle with 2 forks or a fork and the back side of a butter knife, or clean fingers, before chilling or it will not fall apart. Great made in advance or frozen for OAMC.
• Also use sauce/marinade (can thicken with a corn starch slurry at a simmer in a small pot) for chicken, seafood, shrimp, whatever, it's a great sauce on rice.

JACK DANIELS PULLED PORK

Steps:

• Mix the chopped yellow onion, chopped garlic, tomato paste, Dijon mustard, white vinegar, paprika, ketchup, Worcestershire sauce, Jack Daniels, brown sugar, black pepper, and bay leaf together.
• Put the pork shoulder and sauce mixture in a large stock pot and cover with water. Bring to a boil and reduce to a simmer. Let the mixture simmer for two hours. You will know when it is done by the way the pork pulls apart so easily.
• Take the pork out of the sauce a pull it apart. Then take the Jack Daniels sauce in the pan and reduce it to 1/3 of it's original amount. Mix the pork and the sauce together.
• Serve on 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.