SWEET BABY RAY'S AWESOME TEN-HOUR PULLED PORK
I LOVE pulled pork... those ten hours in the slow cooker are absolutely heaven as those aromas fill the house with what is to come. It is almost torture, but well worth the wait... Trust me. Did I say ten-hour pulled pork... well, actually it is ten hours plus two days... my bad. This recipe is a labor of love, and started with...
Provided by Andy Anderson !
Categories Pork
Time 10h
Number Of Ingredients 13
Steps:
- 1. Chef's Note: The roast that you get will really make this thing rock. I use a pork shoulder with the bone in, because the ten-hour slow cooking gives it a chance to draw out the entire flavor from the bone, and flavor the pork. However, you could experiment with other cuts of pork, and see what happens.
- 2. Gather and prep all your ingredients. The work of a chef is never done.
- 3. Thoroughly combine all the spice rub ingredients together.
- 4. Chef's Note: I'm using a mild paprika, and a mild chili powder; however, there are HOT versions of both these spices, as I'm sure you're well aware. If you are using a hotter paprika and/or chili powder, then watch how much cayenne you put in the rub. But then, this is all about what YOU want. Make it as hot or mild as you desire.
- 5. Rub the dry spice ingredients into the pork roast.
- 6. Chef's Tip: To help the spices penetrate the pork, use a small pairing knife and cut slits into the pork. Make them about an inch in depth.
- 7. Chef's Note: Take your time here, and give it a thorough rubdown. Rub, Rub, Rub-a-Dub.
- 8. Wrap the roast in cling wrap, or cling foil (double layer), and place into the fridge overnight.
- 9. Chef's Tip: Give those spices a good chance to know the pork. In my opinion: from an absolute minimum of 8 hours, up to 2 days. I leave mine in the fridge for the full two days (just don't forget it's in there).
- 10. Chef's Note: Once you've placed the roast in the fridge there is nothing left to do but wait. Tick, Toc, Tick Toc.
- 11. After the prescribed waiting time, place the roast into your slow cooker... along with the beer (or water), and allow to slow cook for ten hours. Don't forget to remove the cling wrap...
- 12. Chef's Note: At the end of this process, the pork roast will be fall-off-the-bone tender.
- 13. Chef's Tip: If you're going for a bigger roast; say 7 or 8 pounds, you'll probably have to add an additional 1 to 1.5 hours to the cooking time, in order to get it fork tender.
- 14. Remove the roast from the slow cooker, and shred.
- 15. Chef's Note: They actually do make pork shredders (they look like something out of a horror movie: (Think) Nightmare on Elm Street), but the easiest way is just use two forks, and have at it. Or, you could always use your hands.
- 16. Chef's Note: Remove the remaining liquid from the slow cooker, and pour down the sink. Or, if you used beer, you might try to drink it... or not.
- 17. Return all the shredded pork back into the slow cooker, add 1.5 cups of Sweet Baby Ray's BBQ sauce, combine with the pork, and cook on low for an additional hour.
- 18. Chef's Note: I use Sweet Baby Ray's classic BBQ sauce; however, you could use any BBQ sauce that you like.
- 19. Take a nice sturdy bun (like a Kaiser), and slice it open... Don't slice your hand.
- 20. Lay a generous amount of BBQ pork on the bottom, half. OH YEAH!
- 21. Add some additional Sweet Baby Ray's to the top, or put it in a side bowl for dipping... up to you (I prefer on the side).
- 22. Add some coleslaw.
- 23. Chef's Note: The coleslaw is optional; however, I consider a good pulled-pork sandwich without coleslaw a sacrilege.
- 24. Cover with the top, and serve with some tomatoes, and freshly made dill slices. Enjoy.
- 25. Keep the faith, and keep cooking.
APPLE JACK PULLED PORK BUNS
We're using apple juice and whiskey to produce one of my favorite versions of pulled pork. Which, by the way, we're not pulling it, it's more like smashing. Speaking of smash, the name comes from the fact that this was originally made with Jack Daniels®, but you can use any whiskey you want, like I did, or not at all. This is served with a very mustardy and acidic slaw specifically made to pair with the sweet pork.
Provided by Chef John
Categories Pulled Pork
Time 10h45m
Yield 8
Number Of Ingredients 21
Steps:
- Cut pork shoulder into 2-inch chunks. Transfer to a stew pot. Add onion, garlic, kosher salt, pepper, smoked paprika, and cayenne. Pour in bourbon whiskey, apple cider vinegar, and apple juice. Stir to combine.
- Place over high heat and bring to a simmer; stir and reduce heat to low. Cover and let simmer until meat is fork-tender, about 2 hours.
- Use a spider strainer to transfer meat mixture to a bowl and set aside.
- Turn heat back to medium-high and reduce cooking liquid to about 75%, skimming the fat off of the top if desired.
- Reduce heat to low, stir in reserved pork, and use a potato masher to break pork into smaller pieces. Cook over low heat, stirring occasionally, to heat through and make sure pork absorbs sauce, 2 to 4 minutes. Taste and adjust seasoning if needed.
- For best results, refrigerate for 8 hours, or overnight.
- Meanwhile, combine cabbage, peppers, green onions, mustard, mayonnaise, vinegar, salt, black pepper, and cayenne for slaw in a large bowl. Mix very well. Refrigerate for at least 1 hour, or up to 12 hours.
- Reheat pork the next day over medium heat, stirring often. Stir in chopped chives.
- Mix mustard slaw well and drain off any excess moisture. Serve pork with mustard slaw on sesame seed buns.
Nutrition Facts : Calories 530.1 calories, Carbohydrate 42.2 g, Cholesterol 89.2 mg, Fat 23.3 g, Fiber 3.4 g, Protein 30.5 g, SaturatedFat 7.2 g, Sodium 1172 mg
SWEET BABY RAY'S BARBECUE SAUCE (COPYCAT)
A copycat of the famous Sweet Baby Ray's Barbecue Sauce. In my experience there is little to no need for the cornstarch slurry, but it's there as an optional step in case you want your sauce thick. Personally I just use a little of the slurry because the 10-15 minutes simmering time would already reduce the sauce and it would continue to thicken while cooling.
Provided by Addicted2Chis
Categories Sauces
Time 25m
Yield 2 1/2 cups, 6 serving(s)
Number Of Ingredients 14
Steps:
- Whisk together all ingredients except cornstarch and cold water in a medium pot over medium heat. Bring to a boil.
- Reduce heat and simmer for 5 minutes until sugar has dissolved.
- Combine the cornstarch and cold water then mix well to create a slurry. Add slurry to the sauce to thicken. (optional).
- Simmer for 10-15 minutes or until desired thickness, is achieved.
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