Fabios Ultimate Pulled Pork Recipe 435

Steps:

• In a bowl large enough to hold the pork, combine the paprika, sugar, cumin, chili, oregano, and all the peppers. Thoroughly coat the pork with this dry rub. Transfer the pork to a Baggie, add all the dry rub, coat the pork again briefly, and refrigerate it for at least 30 minutes and up to 24 hours. Cover the bottom of a slow cooker with half of the onions and garlic. Add the water and vinegar, then the pork and a good pinch of salt. Top with the remaining onions, garlic, and a little more salt. Cover and cook on low heat for about 12 hours. When the pork is cooked, spoon out the liquid fat and shred the pork. FABIO'S ULTIMATE PULLED PORK SANDWICH Recipe by Fabio Viviani Yield: 1 sandwich Ingredients: Red wine vinegar, as needed 1 large egg 1 brioche bun or your favorite type of bun, halved Salt, to taste Freshly ground black pepper, to taste Extra virgin olive oil, as needed Barbecue sauce to taste Fabio's Pulled Pork (see above), as needed Method: Bring a small pan of water to a simmer. Add a small amount of vinegar. Using a wooden spoon, swirl the water to create a vortex in the center of the pan. Crack the egg into a small bowl, then slide it into the vortex. Simmer the egg until it is cooked as you like it. Remove the egg with a slotted spoon; drain it briefly on a paper towel. Heat a skillet over medium heat. Season the inside of the bun with salt and pepper. Drizzle with extra virgin olive oil. Toast the bun in the skillet, cut sides down, until golden. Pile the pork on one half of the bun, top with poached egg, add a little barbecue sauce to the other half of the bun, and place it on top of the egg to close the sandwich.

Steps:

• For the pulled pork: In a small bowl, mix together the cumin, coriander, salt and oregano. Rub the spice mixture all over the pork roast.
• Heat the olive oil in a medium skillet over medium-high heat. Add the pork roast and brown on all sides, about 3 minutes per side.
• Meanwhile, in a 3 1/2-quart slow cooker, combine the onion, garlic, chipotle and adobo sauce, beer, and orange zest. Add the browned roast along with any pan juices. Cover and cook on low for 8 hours or on high for 6 hours.
• When the pork is cooked and fork tender, shred it using two forks. Add the shredded meat back to the slow cooker and toss with the onions and cooking juices. Keep warm in the slow cooker for people to help themselves and assemble the tacos with all the garnishes.

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:

• Combine all the seasonings in a small bowl and rub evenly over roast. Place meat in a 6-quart slow cooker. Add water. Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours or until pork is very tender.
• Remove pork to a large cutting board or platter and let rest for 10-15 minutes. Pull, slice or chop to serve. Serve in buns with barbecue sauce.

Steps:

• Place pork, onion, and seasonings into a 6-quart slow cooker. Mix to coat meat in seasonings.
• Add ketchup and mustard, spreading evenly over the outside of the meat.
• Set slow cooker to High and cook for 4 hours, until the meat pulls apart easily. Alternatively, the meat can be cooked on the Low setting for 8 hours.
• Remove meat from slow cooker and transfer it to a bowl or cutting board. Using two forks, shred the meat into bite-sized pieces.
• Preheat oven to 400˚F (200˚C).
• Using a cast-iron pan or other oven-safe dish, assemble the nachos layer by layer. Chips, then pork, onion, BBQ sauce, and cheese. Repeat as desired for additional layers.
• Bake for 8-10 minutes until cheese is melted and bubbling.
• Top with sour cream, salsa, and cilantro.
• Enjoy!

Steps:

• In a 5-to 6-quart slow cooker, combine onion, oregano, bay leaves, chipotle, adobo sauce, tomatoes (and puree), salt, and pepper. Add pork and turn to coat completely.
• Cover and cook on high until meat is pull-apart tender, about 6 hours. Transfer pork to a bowl; shred with two forks. Return pork to pot, and toss with sauce. Discard bay leaves.
• Serve pulled pork with rolls, coleslaw, and pickles.

Steps:

• Mix together 2 tsp each smoked paprika, ground cumin, pepper, and brown sugar, plus 1 tsp salt. Rub over the 2.5kg boneless shoulder of pork.
• Put the pork in a big casserole dish, skin-side up, and pour in 2 medium mugfuls of cider.
• Cover with a lid and cook in the oven at 150C/130C fan/gas 2 for anywhere between 4 and 8 hrs until falling apart. Check every few hours in case it gets dry - if it does, add another mugful of cider.
• Take it out of the oven and put the meat in a big dish, leaving the liquid in the casserole.
• Cut the skin off, then shred the meat using two forks. Ditch any fatty bits, and skim any excess fat off the surface of the sauce.
• Add a mugful of a good smoky BBQ sauce to the casserole, mix it in, then ladle some into a bowl for dipping.
• Put the pulled pork back in the casserole with the juices so it stays moist. Season to taste. Can be made one day ahead.
• Serve in soft white rolls with coleslaw and the bowl of juices on the side for 'French dipping' the sandwich while you're eating.