Awesome Pulled Pork Bbq Recipes

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.

Steps:

• Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.
• Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.
• While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it.
• When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.
• While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.
• To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw. Serve with pickle spears and the remaining sauce on the side.
• Combine the cabbage, carrots, red onion, green onions, and chile in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.

Steps:

• In a large skillet, saute onions in oil until tender. Add the garlic, pepper flakes and pepper; cook 1 minute longer. Stir in the tomatoes, brown sugar, vinegar, hot pepper sauce, Worcestershire and cumin. Cook over medium heat until heated through and sugar is dissolved., Cut roast in half. Place in a 5-qt. slow cooker; pour sauce over the top. Cover and cook on low for 10-12 hours or until meat is tender. Remove roast; cool slightly. Skim fat from cooking juices. Shred meat with 2 forks and return to the slow cooker. Heat through. With a slotted spoon, place 3/4 cup meat mixture on each roll.

Steps:

• Place pork shoulder in a large pot and add enough apple cider to cover. Combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder in a bowl. Mix about 1/4 cup sugar rub into cider; reserve remaining rub.
• Cover pot and refrigerate for 12 hours.
• Prepare smoker to about 210 degrees F (99 degrees C). Add enough wood chips to smoker.
• Pour cider brine into the water pan of the smoker; add onion and about 1/4 cup more sugar rub. Spread remaining rub over pork shoulder. Transfer pork to the center of smoker.
• Smoke pork until very tender, about 8 hours. Monitor hickory chips and liquid, adding more wood and water, respectively, as needed. Transfer pork to a large platter and cool for 30 minutes before shredding with forks.

Steps:

• Place pork in a slow cooker and season to taste with garlic powder, poultry seasoning, salt, and pepper. Add quartered onion, apple, and 3 celery stalks. Pour chicken broth into slow cooker.
• Cook on Low until very tender, about 8 hours. Transfer pork to a large platter and discard juice and vegetables. Shred pork with a fork and return to the slow cooker.
• Prepare barbecue sauce while pork is cooking. Melt butter in a large saucepan or small Dutch oven over medium heat; cook and stir 2 cups celery and 1 1/2 cups onion until onion is translucent, about 5 minutes. Add ketchup, water, vinegar, brown sugar, Worcestershire sauce, mustard, liquid smoke, and 1 tablespoon garlic powder; mix. Reduce heat to low and simmer, stirring occasionally, until sauce is thickened, about 10 minutes. Pour barbecue sauce over shredded pork.
• Continue cooking pork on Low heat until flavors combine, about 2 hours.

Steps:

• 1. Chef's Note: The roast that you get will really make this thing rock. I use a pork shoulder with the bone in, because the ten-hour slow cooking gives it a chance to draw out the entire flavor from the bone, and flavor the pork. However, you could experiment with other cuts of pork, and see what happens.
• 2. Gather and prep all your ingredients. The work of a chef is never done.
• 3. Thoroughly combine all the spice rub ingredients together.
• 4. Chef's Note: I'm using a mild paprika, and a mild chili powder; however, there are HOT versions of both these spices, as I'm sure you're well aware. If you are using a hotter paprika and/or chili powder, then watch how much cayenne you put in the rub. But then, this is all about what YOU want. Make it as hot or mild as you desire.
• 5. Rub the dry spice ingredients into the pork roast.
• 6. Chef's Tip: To help the spices penetrate the pork, use a small pairing knife and cut slits into the pork. Make them about an inch in depth.
• 7. Chef's Note: Take your time here, and give it a thorough rubdown. Rub, Rub, Rub-a-Dub.
• 8. Wrap the roast in cling wrap, or cling foil (double layer), and place into the fridge overnight.
• 9. Chef's Tip: Give those spices a good chance to know the pork. In my opinion: from an absolute minimum of 8 hours, up to 2 days. I leave mine in the fridge for the full two days (just don't forget it's in there).
• 10. Chef's Note: Once you've placed the roast in the fridge there is nothing left to do but wait. Tick, Toc, Tick Toc.
• 11. After the prescribed waiting time, place the roast into your slow cooker... along with the beer (or water), and allow to slow cook for ten hours. Don't forget to remove the cling wrap...
• 12. Chef's Note: At the end of this process, the pork roast will be fall-off-the-bone tender.
• 13. Chef's Tip: If you're going for a bigger roast; say 7 or 8 pounds, you'll probably have to add an additional 1 to 1.5 hours to the cooking time, in order to get it fork tender.
• 14. Remove the roast from the slow cooker, and shred.
• 15. Chef's Note: They actually do make pork shredders (they look like something out of a horror movie: (Think) Nightmare on Elm Street), but the easiest way is just use two forks, and have at it. Or, you could always use your hands.
• 16. Chef's Note: Remove the remaining liquid from the slow cooker, and pour down the sink. Or, if you used beer, you might try to drink it... or not.
• 17. Return all the shredded pork back into the slow cooker, add 1.5 cups of Sweet Baby Ray's BBQ sauce, combine with the pork, and cook on low for an additional hour.
• 18. Chef's Note: I use Sweet Baby Ray's classic BBQ sauce; however, you could use any BBQ sauce that you like.
• 19. Take a nice sturdy bun (like a Kaiser), and slice it open... Don't slice your hand.
• 20. Lay a generous amount of BBQ pork on the bottom, half. OH YEAH!
• 21. Add some additional Sweet Baby Ray's to the top, or put it in a side bowl for dipping... up to you (I prefer on the side).
• 22. Add some coleslaw.
• 23. Chef's Note: The coleslaw is optional; however, I consider a good pulled-pork sandwich without coleslaw a sacrilege.
• 24. Cover with the top, and serve with some tomatoes, and freshly made dill slices. Enjoy.
• 25. Keep the faith, and keep cooking.

Steps:

• In a small bowl, combine the garlic and onion powders, smoked paprika, salt and black pepper. Rub the spice mixture all over the pork. If you have time, cover with plastic wrap and refrigerate for 2 hours or up to overnight. If you don't, no worries; proceed to Step 2.
• Lightly grease the crock of a slow cooker. Heat 2 tablespoons vegetable oil in a large skillet over medium-high. Sear the pork until golden brown on all sides, about 2 minutes each side. Add onion, if using, to the slow cooker. Add the pork on top of the onion. Pour soda over the pork and set the slow cooker to low for 6 to 8 hours, until the meat has collapsed and shreds easily.
• Drain most of the liquid from the slow cooker and shred the meat directly in the pot. Add about 1/2 cup of the barbecue sauce and stir to combine. (At this point, if you like crisp bits in your pulled pork, you can spread the shredded pork on a sheet pan and place under a broiler for a couple minutes then return to the slow cooker.) Taste and add more barbecue sauce, hot sauce, salt or pepper, if desired. Serve with soft rolls and extra sauce on the side.

Steps:

• Trim pork roast of as much visible fat as possible. (since this is not going into a barbecue or smoker, you don't need the fat to keep the meat juicy).
• Wet the roast all over with half of the vinegar.
• Rub all the seasonings into the meat.
• Place into crock pot, set on low and cook for at least 5 hours, preferably 8. (I will start this before I go to bed, to have for a 1:00 Kickoff during football season).
• When it's falling off the bone, pour off MOST of the liquid in the bottom of the pot.
• Pull out the bone, (this should remove easily) take off any remaining chunks of fat that you can see and add the other half of the vinegar.
• Pull pork into chunks, but don't completely shred at this time, it'll fall apart more with the addition of the barbecue sauces.
• Add equal the amounts of barbecue sauces and the brown sugar, and fold into the shredded meat to combine. (the meat is so tender, it will continue to shred as you're mixing) I like to leave some larger pieces.