Daddys Pulled Pork Texan Style Food

TEXAN PULLED PORK BURGERS - "MOUTHWATERING" TEXAS BBQ FLAVORED SLOW COOKER RECIPE

Steps:

• Combine all the ingredients, except the pork, and place in the slow cooker.
• Add the pork to the slow cooker, spoon the sauce over the pork to marinade.
• Cook on low for 8-10 hours.
• Remove the pork from the cooker, and use two forks shred the meat.
• Pour the sauce into a saucepan and simmer on high until thick.
• Add the pulled pork to the sauce and mix well.
• Serve.

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.

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.
• My Note: ** The pork can also be cooked on Low for 10 to 12 hours. **
• I used a 5 pound roast. I put some of the extra meat in the fridge for later and still had a lot of leftover meat. I filled my muffin pan with scoops of meat. Each individual muffin tin holds the same as a typical sandwich. I put the muffin tin in the freezer and froze the individual serving size leftovers. After about 2 hours I took the tin out removed the meat muffins. Next they went into a ziploc and they will not all stick together. To reheat just pop one in the microwave on 50% power. These are great for a quick sandwich, with rice, with beans, or with eggs.
• This is the perfect weekend bbq/potluck food, and went great with grilled corn on the cob and red potato salad. Also, when you shred the meat you can remove most of the fat. I think you could do without the oil. I used kraft honey bbq sauce - just what I had on hand. SOOOO tasty. Some can't stop eating this.
• I pulled 40 lbs. of pork using this recipe for my grand son's graduation party. I also froze it before reheating it in crockpots. I received many compliments. It turned out much more moist than the root beer recipe I tried earlier. I did serve BBQ on the side, but I'm not sure it needed it.

BIG DADDYS CRAN-APPLE-Y BASIL CRANBERRY SAUCE

Steps:

• Place a medium pot over medium heat with the cranberries, orange juice, apple cider (hold back about 2 tablespoons), sugar, cinnamon and cayenne pepper
• Season with salt and pepper
• Bring liquid up to a bubble then reduce the heat to medium and cook until the cranberries start to break apart and the mixture becomes saucy, about 5 minutes
• In a small bowl, stir together cornstarch and reserved apple cider, and stir the mixture into the simmering cranberries
• Add the apples and cook until tender, and the mixture thickens, 3-4 minutes
• Stir in the basil and let cool to room temperature
• Serve at room temperature

SLOW COOKER TEXAS PULLED PORK

Steps:

• Place the pork roast in the crock pot. Add the chopped onions around the roast. In a bowl, combine the barbecue sauce, vinegar, broth, brown sugar, mustard, Worcestershire sauce, chili powder, garlic, and thyme. Mix well. Pour over the roast, covering it completely in the sauce. Cover the crock pot and cook on high heat for 5 hours or until the meat shreds easily with a fork. Remove the pork from the crock pot and place on a cutting board or platter. Shred the meat using two forks. Return the shredded meat to the crock pot and stir into the sauce. Let the pork sit in the sauce (with the crock pot still on high heat) while you prepare the buns. Heat a skillet over medium heat. Butter the insides of the hamburger buns. Place the buns butter side down in the skillet and heat until toasted. Serve the shredded pork on the toasted buns.

TEXAS PULLED PORK

Steps:

• Preheat oven to 180°C (160°C fan) mark 4. Place pork shoulder in a roasting pan that just fits, pour over cider, season well and cover with foil. Roast for 3hr, carefully remove foil and roast for another hour.
• When pork has 40min left in the oven, make cornbread. Line a 900g (2lb) loaf tin with greaseproof paper. In a large bowl, mix flour, polenta, caster sugar, bicarbonate of soda, chives and 1tsp salt. In a separate bowl mix eggs and buttermilk. Stir wet ingredients into dry ones until just combined. Pour into tin, level surface and top with Parmesan. Bake for 35-40min until golden and firm to the touch. Leave to cool in tin for 10min before removing, then serve in slices.
• While the cornbread and pork are cooking, assemble the coleslaw. In a serving bowl, mix together all the ingredients and season to taste.
• Remove the pork from the oven and rest for at least 15min. Once rested, use two forks to pull the meat apart, shredding it into small pieces. Stir through apple sauce and serve with cornbread and coleslaw. Like this? You'll love... Slow cooker pulled pork Crisp pork with fennel and apple Pork steaks with balsmaic onions Pork, red onion and orange kebabs Spanish style pork

TEXAS STYLE SLOW COOKER PULLED PORK

Steps:

• Set slow cooker to low heat. Add all ingredients except pork roast to slow cooker and stir until well blended. Allow mix to heat for 5-10 minute
• Add one 4lbs roast to the slow cooker. Baste roast with juices in the crock pot. Cover with lid and allow to cook for 8 hours on low or until pork shreds easily with a fork. If you so choose you can cut cooking time down to approximately 5 hours by cooking on high. I recommend the low setting for best results.
• Once pork roast will shred easily with a fork remove roast from slow cooker and shred roast using two forks. Return meat to slow cooker and stir meat in to the juices.
• Pork is now ready to serve.
• Best served on buttered toasted pub buns, but potato buns or regular hamburger buns will work.

DADDY'S PULLED PORK- TEXAN STYLE!

Steps:

• Combine molasses, salt, and water a container that is at least 6 quarts in size. Add pork making sure it is completely submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal.*(Note: I have run out of molasses before and used a mixture of 1 part molasses and 1 part dark corn syrup and 1/2 part dark brown sugar.)*.
• Rub: Combine all ingredients for rub mix in a small mixing bowl and stir to mix well. Feel free to adjust the amount of pepper if you want it spicier. You will have spice left over but do not worry. It makes a great rub for chicken, pork or beef, grilled or cooked inside.
• Remove pork from brine and pat dry. Make some punctures in the meat with a sharp knife and rub the spice rub evenly all over the meat, patting to to make sure as much of the rub as possible adheres. More rub will adhere to the meat if you are wearing latex gloves during the application. I let it sit for about 10-15 minutes and add more rub until I have a really good coating all over the pork. Do not worry it will be too spicy. You have a large amount of meat to season. It cooks into the meat and some even drips off into the juices. All this makes a crust of sorts on the meat that is amazing and helps to seal in a lot of the juices.
• Preheat smoker to 210 degrees F. Place pork in smoker and cook for 10 to 12 hours, maintaining a temperature of 210 degrees F.
• After 10 hours of low smoking, insert a fork into the meat in a few places. If the meat falls apart easily when pulling with a fork it is done. If you do not want to smoke it that long or you have to go somewhere (like to bed! lol ) I have taken it off the heat after about 4 hours and placed it in a roaster. Cover the meat with foil and put in oven on the lowest setting and allow to cook until done. I sometimes do this before I go to bed if I do not feel like 'pulling' all the pork at that time.
• Remove the meat to a large pot or roaster if you have not done so already in the previous step and allow it to cool for at least 1 hour or until the meat is cool enough to handle.
• Sandwiches: Pull meat apart with 2 forks or with your hands (I wear latex gloves again) discarding fat if you desire. Serve on buns as a sandwich with your favorite BBQ sauce or top a baked potato with the BBQ sauced meat.
• Roast: Slice against the grain as thin or thick as you like. Great served with any type of gravy. You may want to remove the roast a little before the falling apart stage for slices that are neater.
• The juices that accumulate in the roaster make a wonderful gravy. I always remove the fat from the juices first bc pork can be very fatty.
• Note: If you use the smoker/oven method you will have more accumulated juices as they will be saved in the roaster rather than fall in the fire.

SLOW COOKER TEXAS PULLED PORK

Steps:

• In a small bowl, mix the Texas dry rub ingredients together.
• Cut any excess fat from the pork shoulder. Apply the Texas dry rub on all sides of the pork shoulder. You do not need to use all of the dry rub - only use enough to cover the pork. Place the pork shoulder in the slow cooker.
• In another bowl, mix all of the cooking liquid ingredients together. Pour the cooking liquid into the slow cooker.
• Cook on low heat for at least 8 hours or until tender.
• Once the pork is finished cooking, remove it from the slow cooker and shred it using forks. Should be easy when it is nice and tender!
• Serve with hamburger buns, over nachos, on a baked potato, and more.

TEXAS STYLE PULLED PORK (CROCKPOT)

Steps:

• Place the pork in a slow cooker.
• Mix remaining ingredients together, and add to the pork.
• Cook on low for 10 hours, or until the pork falls apart!
• Remove the pork from the crockpot and shred with two forks. Mix in a little of the cooking liquid before serving.
• Serve on rolls (coleslaw is a great side for this!)

TEXAS-STYLE PULLED PORK

Steps:

• Prepare Smoker for indirect cooking at 275 degrees F (140 degrees C) using chunks of Post Oak added to the hot coals for smoke flavor.
• Combine Coarse Kosher Salt (1/4 cup) and Ground Black Pepper (1/4 cup) in a small mason jar or bowl.
• Season the outside of the Pork Shoulder (8 pound) with a good dose of the salt and pepper seasoning on all sides.
• Place the pork on the smoker and cook for 4-5 hours or until internal temperature reaches 165 to 170 degrees F (73 to 76 degrees C).
• Wrap the pork in peach butcher paper and return to the smoker.
• Monitor the internal temperature with a probe thermometer inserted into the center of the pork. Final target temperature should be 198 to 200 degrees F (92 to 93 degrees C).
• Rest the pork in a dry cooler for at least 1 hour before serving. To serve, remove the blade bone and shred the pork butt by hand.

TEXAS STYLE PULLED PORK

Steps:

• Remove pork butt from packaging, pat dry with a paper towel and trim of any excess fat.
• Rub a thin layer of mustard on all sides of the pork. This is used as a binder for the dry seasoning to adhere to.
• Mix equal parts of table salt and black pepper (about ¼ cup of each) and apply liberally to all surfaces of the pork butt.
• Transfer pork butt to your smoker grill, burning post oak wood around 275-300°. Lay the pork with the fat side toward your heat source.
• About once per hour, liberally spray the pork butt with a 50/50 mixture of apple cider vinegar and apple juice.
• Smoke for a total of about 6-7 hours until reaching an internal temperature of about 195°.
• Wrap the pork butt in heavy duty aluminum foil and allow to rest in a dry cooler for a minimum of 1 hour to allow the meat to retain the juices.
• After a sufficient amount of resting time, unwrap the pork and it should pull apart by hand with ease.

PERFECT SLOW COOKER PULLED PORK

Steps:

• Mix together the ingredients for the Texas Dry Rub in a small bowl.
• Trim off any large excessive fat pieces from the pork roast. Rub the pork shoulder with the dry rub on all sides. Place into the slow cooker.
• Stir together the apple cider vinegar, worcestshire sauce, and liquid smoke in a small bowl, then pour over the pork roast in the slow cooker.
• Cook on Low heat for 8 hours until tender.
• Remove the pork from the slow cooker and shred using forks. Spread the shredded pork over a large baking sheet lined with foil. Pour the remaining juice from the slow cooker over the meat.
• Broil for 5 minutes to get the crispy pieces of pork. (optional)
• Remove from oven, allow to cool for a couple minutes. Serve warm on hamburger buns, top with Texas Style BBQ Sauce! Or some Blue Cheese Coleslaw. Enjoy!

SLOW COOKER PULLED PORK BARBECUE RECIPE

Steps:

• Cover and cook on low 9 to 12 hours, or until the pork is very tender and falling apart.
• Remove the pork roast from the pot. Remove and discard the cloves and excess fat and liquids along with bones if the roast was not boneless. You may also discard the sliced onions, if desired.
• Serve the pulled pork on large, crusty buns with your favorite barbecue sauce. Garnish with dill pickles, thinly sliced raw onion, and pickled banana peppers. Serve with crisp, homemade slaw, either piled on the pork sandwiches or on the side.

TEXAN STYLE PULLED PORK

Steps:

• Place pork, oil, BBQ sauce, apple cider vinegar and chicken stock in a slow cooker.
• Add brown sugar, mustard, Worcestershire sauce, chilli powder, onion, garlic and thyme. Cover and cook on high for 4 hrs.
• Remove pork from slow cooker and pull the meat apart using forks.
• Return the meat to the slow cooker and stir through remaining juices.
• Place a good handful of coleslaw on one half of each bread roll and a spoonful of pulled pork. Top with remaining bread.

TEXAS STYLE PULLED PORK

Steps:

• Prepare your pork butt. trimming any excess fat leaving about 1/4 inch of fat on the fat cap side. Trim off any unwanted glands or cartlilage as well. Pat dry with a paper towel, then spread a light coat of mustard.
• With your rub ingredients combined, liberally coat your pork butt. You shouldn't see anything but your rub on the pork.
• Preheat your smoker anywhere from 235 depending on the speed of your cook Place your pork butt, fat side up on the grates. Close the smoker and don't peek for about 2 hours. Spritz every hour after the 2 hour mark.
• At around the 4-5 hour mark start probing for temperature. When you get to about 160, it's time to wrap. Taking a couple 18x30 sheets of aluminum foil. Remove your pork butt from the grates with a towel and place on the foil fat side down; spritz one more time. Wrap as tightly as possible so that you don't lose any of that bark. Double wrap so that the foil doesn't tear on the grates.
• At this point your pork butt has taken all the smoke its going to get. You can either leave the temperature at 235, or increase to around 275 to speed up the process. Place the pork butt fat side down onto the grate and close. Probe for tenderness and temperature at the 7 or 8 hour mark until the internal temperature is around 200-205. If you can easily pull the blade from the meat, you're ready to take off the grill.
• Keep wrapped and let rest off the grill for about 30-45 minutes. Pull the blade bone out, and pull the meat apart by hand or with a pork pulling claw. Add a little BBQ sauce mixed with apple cider vinegar and mix it into the meat along with a little more of that rub seasoning. Serve on a bun with sauce and pickles and enjoy!

TEXAS BBQ 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.