Fall Apart Tender Pork Butt Roast Pulled Pork Food

FALL-APART TENDER PORK BUTT ROAST (PULLED PORK)

Steps:

• Preheat the oven to 400°F (200°C). Place the rack slightly below the center of the oven.
• Place the pork in a casserole that is just large enough to hold it and has a lid.
• Sprinkle the roast on all sides with worcestershire sauce. Then press brown sugar coating on all sides of the pork. Pour the apple juice down the side of the casserole to the bottom, being sure not to drizzle it on the crusted meat. Cover tightly.
• Place the roast in the oven and immediately turn the heat down to 200°F (95°C).
• Roast without opening the oven door for about 5 hours, until the meat is so tender that it pulls apart easily. If the meat does not pull apart easily, cover, and return to the oven and roast 30 minutes more. Check again, roast 30 minutes more as needed.
• Pull the meat apart and remove the bone. Stir the salt into the juices at the bottom of the pan. Serve meat in its delicious juice hot or at room temperature.
• Note: This can easily be done in a slow cooker. Set it on high for 30 minutes, then turn down the heat to low, and let it cook for most of the day or even overnight.
• You can also pour off most of the juice if preffered and stir in your favorite bbq sauce after shredding. Heat through in pot on the stove over medium-low heat.
• This should make about 12 sandwiches.

FALL APART SMOKED PORK BUTT (PULLED PORK)

Steps:

• Pre-heat smoker to 250°F using hickory or apple wood
• Rub pork shoulder with olive oil (optional) and sprinkle the salt and pepper evenly on all sides of the roast.
• Place the pork shoulder in an aluminum pan fat side up and place in smoker away from direct heat.
• Smoke for 6 hours at 250°F, then increase the smoker temperature to 275°F. Continue smoking until the pork shoulder is probe tender, about an internal temperature of 202°F.
• Allow to rest for 15 minutes before shredding with two forks, no knife needed. Serve with mashed potatoes and corn.

FALL-APART-TENDER SLOW-ROAST PORK BUTT

Steps:

• Make small slits all over the roast then insert a whole garlic clove into each slit (this is only optional).
• Place the roast in a greased casserole dish with a lid.
• Sprinkle the roast on all sides with Worcestershire sauce.
• Let sit at room temperature for 1-1/2 hours.
• After 1-1/2 hours spoon any Worcestershire sauce (if any) back on the roast that has accumulated on the bottom of the casserole.
• Using hands press the brown sugar well into the meat on all sides making certain to adhear the sugar to the meat.
• Pour the apple juice into the bottom of the casserole.
• Cover tightly.
• Preheat oven to 425 degrees F for 15 minutes.
• Place the roast in the oven and immediately reduce the temperature down to 200 degrees F.
• Roast for about 4 hours or until the meat is falling-apart tender (cooking time will vary depending on the size of the roast).
• Stir the salt and black pepper into the juice (do not omit the salt!).
• Slice meat as desired.

INSTANT POT PULLED PORK

Steps:

• COOK THE PORK: In a bowl, stir together the garlic powder, onion powder, smoked paprika, salt, and black pepper. Rub it all over the outside of the pork.
• Add the oil to the Instant Pot and turn to SAUTE. Once the oil is hot, add the largest of the pork pieces and brown on two sides. This will take about 2 minutes per side. If your Instant Pot issues a "hot" or "burn" warning, turn the heat down (if you have that option), or if not, turn it off entirely and sear the pork in the residual heat. If the pot cools too much to brown, turn it back on. Remove the pork to a plate. Repeat with the remaining 2 pieces-you can cook the last 2 pieces at the same time as long as they do not overlap. Remove to the plate.
• Add half of the broth to the Instant Pot. With a wooden spoon, scrape up all of the stuck-on bits of food and seasoning.
• Add the remaining broth and the onion.
• Return the pork to the Instant Pot. Cover, seal, and cook on HIGH (manual) pressure for 40 minutes (for pork loin) or 1 hour (for pork shoulder/butt).
• Once the pressure has built and the cook time has elapsed, allow the pressure to release naturally for 15 minutes (do not open right away or the meat may be tough). Vent to release any remaining pressure then carefully open the Instant Pot.
• Remove the pork to a large bowl. With a slotted spoon, scooped out most of the onions and add them to the bowl with the pork. Carefully pour all but 1 cup of the pork cooking juices into an extra-large measuring cup or bowl with a spout. Keep the extra liquid handy.
• PREPARE THE BBQ SAUCE: Turn the Instant Pot to SAUTE. Whisk in the tomato sauce, tomato paste, vinegar, syrup, molasses, Worcestershire, paprika, chili powder, mustard, garlic powder, black pepper, salt, and cayenne. Cover the pot loosely with the Instant Pot lid, still leaving some room for steam to escape (this sauce loves to splatter). Let simmer, whisking every few minutes, until thickened, about 5 minutes.
• Once cool enough to handle, shred the pork with two forks or with your fingers. Stir the shredded pork, onions, and any juices at the bottom of the bowl into the pot with the sauce. If the sauce is too tight to easily coat the pork, splash in additional cooking juices so that the pork is nicely coated with sauce. Taste and adjust seasoning as desired. Pile onto buns, top with slaw, and enjoy!

FALL-APART ROASTED PORK SHOULDER WITH ROSEMARY, MUSTARD AND GARLIC

Steps:

• In a small food processor combine the garlic, anchovies, rosemary, salt and pepper. Add the olive oil and process until it forms a paste, scraping down the sides. Remove the blade and use a fork or spoon to stir in the mustard. Rub the paste all over the pork shoulder, loosely cover it with plastic wrap, and refrigerate from 2 to 24 hours.
• Preheat the oven to 450°F and bring the pork to room temperature while the oven heats. Place the pork in a shallow roasting pan and roast, uncovered, for 30 minutes, until the top starts to brown a bit. Turn the heat down to 250°F and continue to cook, uncovered, for 6 to 8 hours until the middle of the roast registers 180°F. on an internal thermometer, and as you slide the thermometer in you can feel that the meat is very tender throughout. If there are juices in the pan (and I have found that sometimes there are and sometimes none) pour off the juices from the pan into a heatproof container, like a Pyrex measuring cup. Place this in the fridge, where the fat will rise to the top, while the meat rests.
• When the meat is cooked, if you think that the outside of the roast could use a bit more crust/brownness, turn the heat back up to 450°F and let it cook for another 15 to 20 minutes, to give the outside a bit more of a crunchy texture.
• Remove from the oven and let sit for about 20 minutes. Spoon the fat off the reserved juices in the fridge and pour the cooking juices into a serving pitcher or bowl (warm it a bit in the microwave or in a small pot if you like). Slice the pork as thinly or thickly as you like, knowing the meat will fall apart at least slightly. Sprinkle the sliced meat with a bit of salt before serving, and pass the pan juices on the side to drizzle over.

ROAST PORK BUTT OR SHOULDER

Steps:

• Let the meat come to room temperature for 30-60 minutes.
• Preheat the oven to 400°F.
• Combine the garlic powder, pepper and salt in a small bowl and rub it all over the meat. Place the pork on a roasting pan. Pour 1/4 cup chicken broth into the pan. You want the liquid to fully cover the bottom of the pan, so add more for a larger pan.
• Roast for 40 mintues. Remove from the oven, place the meat on a cutting board and cover with foil.
• Increase the oven to 475°F.
• When the oven comes to temperature, return the roast to the oven for 15 mintues, until a golden crust is formed and the internal temperature registers 145°F.
• Remove from the oven and carve into thin slices.