Lexington Style Crock Pot Pulled Pork Barbecue Food

LEXINGTON STYLE CROCK POT PULLED PORK BARBECUE

Steps:

• Place onions, garlic heads and bay leaves in the bottom of a 5-6 quart crockpot.
• Mix the Olive Oil,brown sugar, paprika, salt, pepper and liquid smoke together and rub over the surface of the Boston Butt Roast.
• Lay the oiled boston butt with the fattest side facing up on top of the quartered onions, garlic heads and bay leaves.
• Mix together the vinegar, ketchup, worcestershire sauce, red pepper, sriracha, sugar, dijon, garlic powder, cayenne pepper. RESERVE HALF OF THIS MIXTURE AND PLACE IN THE REFRIGERATOR and gently pour the other half over the boston butt roast into the crockpot.
• Set crockpot on low, place the lid securely on top and allow Butt Roast to cook for at least 10 hours. When the meat easily pulls away from the bone it is ready (could take up to 16 hours depending on your crockpot).
• When meat pulls easily away from the bone, remove the roast from the crockpot and shred using two forks
• or your fingers. Discard any skin and whole fat pieces.
• Strain the liquid from the crockpot and discard the onion pieces,garlic and bay leaves. Reserve the cooking liquid.
• Place the shredded pork back into the crockpot and gently stir in the reserved liquid but be careful not to tear up the meat too much (so that it doesn't become mushy).
• Allow the meat to rest for 20 minutes (to allow time for the liquid to reabsorb).
• Serve on slider buns, regular buns or on a plate with bbq slaw or white slaw, corn on the cob and hush puppies. MAKE SURE TO SERVE WITH THE DIPPING SAUCE YOU RESERVED IN STEP 4.

LEXINGTON-STYLE PULLED PORK

Steps:

• Combine paprika, pepper, brown sugar and salt in a small bowl, working out any clumps in the sugar with your fingers. Spread dry rub all over pork and rub in well. Allow to rest 15 minutes to 24 hours.
• Prepare charcoal grill for indirect heat (place all the coals on one side). Soak 4 cups of wood chips in water for 15-30 minutes. Place the chips on the coals. Heat the top grill with the lid on for 5 minutes. Place the pork on the top grate on the side away from the coals. Open the top air vents fully, and position them over the meat. Open the bottom air vents half- to fully-open, depending on the weather (more closed on a windy day). Leave undisturbed 2 hours.
• Transfer pork to a disposable aluminum roasting pan. Wrap with a double layer of aluminum foil. Place in a preheated 325°F oven for 2-3 hours longer, until fork-tender. Let rest covered for 30 minutes.
• Remove the fat cap and set aside on a plate. Shred the meat into a bowl, discarding any large hunks of fat or gristle. Pull off the "bark" (the dark brown "skin") from the fat cap; discard the remaining fat.
• Whisk the sauce ingredients together in a bowl. Pour 1/2 cup over the pulled pork; serve the rest on the side.
• Serve between slices of white bread, with pickle slices.

CROCK POT BARBECUE PULLED PORK

Steps:

• Place pork roast in crock pot.
• Add onion and Worcestershire sauce.
• Cover roast with water.
• Crock on low for 8 hours.
• Remove roast and onions and place in a large bowl, discarding the cooking water.
• Fork-shred the pork, discarding any fat (if necessary).
• Return shredded meat and onions to crock pot.
• Dump the sauce over it and crock an hour or so on low until heated thoroughly.
• Serve on toasted buns.

LEXINGTON-STYLE PULLED PORK FOR SLOW COOKER RECIPE - (4.3/5)

Steps:

• Combine spice rub ingredients in a small bowl. Massage entire roast with spice mixture. (Roast maybe wrapped tightly and refrigerated for up to one day. Heat 2 tsp. vegetable oil in slow cooker insert (or in a large skillet if your insert cannot go on the stove top). Add pork, turning to brown on all sides, about 5 minutes. Remove pork to a plate; whisk 3/4 cup water into drippings. If using a skillet transfer the liquid to slow cooker. Whisk together Cooking Liquid for Slow Cooker (vinegar, tomato paste, brown sugar and water). Add to slow cooker, then add pork, cover and cook on low for 6 to 8 hours. Remove the pork and transfer to a cutting board. Cover with aluminum foil and allow to cool for 30 minutes. Pull pork apart or roughly chop and put into a shallow baking dish. Mix in 1/2 cup Lexington BBQ sauce. Add several ladles of the cooking liquid and salt to taste. Cover with foil and put into a 275 degree oven for about an hour or until it is very tender. Serve remaining BBQ Sauce at the table.

SLOW COOKER BBQ PULLED PORK

Steps:

• Place pork in slow cooker. Mix Seasoning, ketchup, brown sugar and vinegar until blended. Pour over pork. Cover.
• Cook 8 hours on LOW or 4 hours on HIGH. Remove pork from slow cooker.
• Shred pork, using 2 forks. Return pork to slow cooker. Mix and heat with sauce before serving. Serve on sandwich rolls, if desired.
• IMPORTANT: For best results, do not remove cover during cooking.

LEXINGTON-STYLE VINEGAR PULLED PORK SAUCE

Steps:

• Mix all ingredients together and let sit for at least 10 minutes.
• The longer it sits, the hotter it will get so start with a lesser amount of red pepper flakes if you're a wimp like me.