WOOD CHICK'S SMOKED PORK BUTT
Provided by Food Network
Categories main-dish
Time P1DT4h15m
Yield 12 servings
Number Of Ingredients 3
Steps:
- Twelve hours prior to cooking, trim fat cap to 1/4-inch thickness from pork butt. Season heavily with dry rub. Place in plastic bag and refrigerate overnight.
- Remove pork from refrigerator 2 hours prior to cooking to come to room temperature.
- Prepare smoker to temperature of 210 to 220 degrees F and place 1 handful of hickory chips and 1 handful of apple chips on hot coals.
- Place pork butt in smoker and smoke for 14 to 16 hours adding 1 handful of hickory and 1 handful of apple chips every 4 hours. After 5 hours in smoker, begin spraying generously with apple juice every 2 hours.
- Pork will be done when the internal temperature reaches 185 to 190 degrees F.
- Pull or chop meat as desired and top with your favorite sauce!
HICKORY SLOW-COOKER PULLED PORK SANDWICHES
Make your favorite summer sandwich a lot easier with Hickory Slow-Cooker Pulled Pork Sandwiches. Slow-cooker pulled pork is a great option for parties.
Provided by My Food and Family
Categories Pork
Time 8h10m
Yield Makes 8 servings.
Number Of Ingredients 6
Steps:
- Place meat in slow cooker; top with soup mix, onions and barbecue sauce. Cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours).
- Remove meat from slow cooker; cut off and discard excess fat. Chop meat into small pieces or shred with fork. Return to slow cooker; stir until evenly coated with sauce.
- Fill rolls with meat mixture and Singles just before serving.
Nutrition Facts : Calories 440, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 95 mg, Sodium 1270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 30 g
HICKORY PULLED PORK
Make and share this Hickory Pulled Pork recipe from Food.com.
Provided by LynnL
Categories Pork
Time 2h34m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325ºF (160ºC).
- Combine paprika, brown sugar, chili powder, cumin, thyme, salt and pepper. Untie roast if necessary. Rub spice mixture over pork; transfer to bowl or resealable plastic bag. Cover and refrigerate for at least 4 hours or for up to 24 hours.
- In large ovenproof skillet, heat oil over medium-high heat; brown roast on all sides. Place in oven for 2 1/2 hours or until meat thermometer inserted in centre registers 160ºF (70ºC). Transfer pork to cutting board; tent with foil and let stand for 20 minutes to let cool. Using 2 forks or hands, pull pork into shreds and place in bowl.
- Pour 1 1/2cups (375 mL) of the sauce over pork, tossing to coat. Pile onto rolls. Drizzle with remaining sauce.
- Barbecue Sauce.
- Meanwhile, in saucepan, bring barbecue sauce, brown sugar, vinegar and hot pepper sauce to boil. Reduce heat and simmer, stirring occasionally, for 5 minutes.
Nutrition Facts : Calories 710.5, Fat 40.2, SaturatedFat 12.8, Cholesterol 120.9, Sodium 1223.3, Carbohydrate 50.1, Fiber 3.3, Sugar 13.6, Protein 35.7
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