Barbecued Pork Shoulder For 50 Pulled Pork Food

PULLED PORK BARBECUE

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.

SLOW COOKER TEXAS PULLED PORK

Steps:

• Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
• Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
• Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.

BBQ PORK SHOULDER

Steps:

• Combine dry rub ingredients and rub all over pork shoulder. Cover and refrigerate for 24 hours.
• Combine ingredients for basting sauce and mix thoroughtly; cover and refrigerate overnight to blend flavors.
• Preheat oven to 250. Place pork shoulder in roaster pan with a rack underneath. Brush some of the basting sauce over pork. Cook for 8-9 hours or until pork falls apart, basting every hour.
• Meanwhile, combine barbeque sauce ingredients in saucepan and bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Serve with pork.
• It would be great served on buns with the sauce.

PULLED PORK

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.

BARBECUED PULLED PORK

Steps:

• Combine all spices in a bowl and rub onto roast. I sometimes let my roast marinade in the rub over night.
• Place pepper & onion into slow cooker, add roast. I don't use the green pepper.
• Combine sauce & brown sugar and pour over meat. Cover and cook on LOW 8-10 hours. Or until you can shred the meat easily with two forks. I normally cook mine 15-20 hrs in crockpot but it should be done much sooner than that.
• Serve on Buns or over rice.

BBQ PULLED PORK

Steps:

• Heat oven to 150C/130C fan/gas 2. Rub the pork with 2 tbsp of the olive oil. Heat a large non-stick pan until very hot and sear the pork on all sides until golden brown.
• Place the meat on a wire rack in a roasting tin. Mix the paprika, mustard powder, garlic and onion salt, and some black pepper with the liquid smoke, if using. Brush all over the meat.
• Add 1 cup of water to the roasting tin, cover very tightly with foil and cook for 5 hrs or until almost falling apart.
• Drain the juices from the meat into a measuring jug. Shred the pork using 2 forks, discarding the fat.
• Skim off the fat from the juices. Mix 125ml of the juices with 4 tbsp BBQ sauce (see recipe in 'goes well with') and pour over the meat. Keep warm until serving, or reheat.
• To assemble, pile the meat into the halved brioche buns, spoon over the BBQ sauce, top with coleslaw and pickles, and sandwich together.

BRAISED & BARBECUED PORK SHOULDER WITH CIDER KETCHUP

Steps:

• The day before, use a very sharp knife to cut the skin away from the pork, being careful to leave the fat attached to the meat (or ask your butcher to do this). If not done already, score the skin in a criss-cross pattern, then pat dry with kitchen paper. Season the skin liberally with salt and put on a plate in the fridge, uncovered, to dry overnight.
• Meanwhile, heat oven to 180C/160C fan/gas 4. Put the onions, bay, thyme, garlic and fennel seeds in a large flameproof casserole dish. Season the meat liberally, then nestle it into the tin. Pour over the cider, pop on the lid and cook in the oven for 2½ hrs. Remove from the oven and, once cooled slightly, place the pork on a tray or in a container. Pour the liquid into a jug, cover and put everything in the fridge to chill overnight.
• The next day, lift off any fat that has hardened on the surface of the braising liquid, then spoon it back into the dish with the vegetables. Add the vinegar, apples and sugar, and simmer for 1 hr. Leave to cool slightly, then remove the herbs and garlic. Blitz in a blender and taste for seasoning - you want a balance of sweet and sharp, so adjust the sugar and vinegar if you need to, then pour through a sieve to make a thick, pureéd ketchup.
• To reheat the pork and make the crackling, fire up the barbecue or heat the oven to its highest setting. If cooking outside, lay the crackling on the grates and cook, turning occasionally, until it is puffed up and golden, while the pork is on the other side of the barbecue, heating through and nicely browning. Leave to rest for 10 mins before bringing to the table and carving. If cooking in the oven, lay the crackling on a wire rack over a baking tray on the top shelf and cook until crisp, while the pork reheats and browns underneath. If necessary, turn on the grill while the pork rests to really crisp up the crackling.

BARBECUE PORK SHOULDER

Steps:

• In small bowl, whisk together sugar, tomato paste, mustard, vinegar, chile powder, hot pepper sauce, and salt. Set aside.
• In heavy, medium skillet over moderately high heat, heat oil until hot but not smoking. Add onion, pepper, jalapeño, and garlic, and sauté until softened, 4 to 5 minutes. Scrape into slow cooker.
• Add pork cubes, bacon, tomatoes and their juices, and bay leaf and stir to combine. Pour sauce over mixture. Cover and cook on low until meat is very tender, 8 to 10 hours. Remove bay leaf and use fork to break up meat before serving on rolls.