Overnight Pulled Pork Food

HOW TO MAKE PULLED PORK

Steps:

• Slow Cooker Method: Place pork in slow cooker and pour coke around it. Cover and cook on LOW (recommended) 8 hours or high for 4-5 hours, until pork is tender and shreds easily with a fork.
• Instant Pot Method: Place pork in instant pot and pour coke around it. Cook on Manual/High pressure for 70 minutes. When timer beeps, allow the pot to naturally release pressure, about 15 minutes longer. Remove lid and shred the meat.

SLOW-COOKED PULLED PORK

Steps:

• In a small bowl, combine the brown sugar, paprika, 1 tablespoon pepper, salt, chili powder and cayenne. Rub over roast; cover and refrigerate for 8 hours or overnight., Place roast in a 4- or 5-qt. slow cooker. Combine the vinegar, broth, barbecue sauce, Worcestershire sauce, Liquid Smoke, if desired, and remaining pepper; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender., Remove meat from slow cooker; cool slightly. Shred meat with two forks and return to the slow cooker; heat through. Using a slotted spoon, place 1/2 cup on each roll.

OVERNIGHT PULLED PORK

Steps:

• 1. Preheat oven to 225 degrees.
• 2. Mix all spices together. Feel free to adjust to your liking. You may also buy a premade 'dry rub' if you prefer.
• 3. Rub all of pork roast with the dry rub and place roast on the rack in a roasting pan and place in oven, uncovered.
• 4. Mix together the BBQ sauce and the vinegar in a bottle or bowl. Set aside by oven.
• 5. Go to bed.
• 6. If you happen to wake up in the middle of the night, you can squirt or brush the roast with the BBQ/vinegar 'mop'. The brown sugar in the rub and the sugar in the sauce will start to make the outside of the roast look REALLY dark as it caramelizes. This is fine and you want that look and crustiness! We usually mop it two to three times during the night as my hubby wakes up a lot. If you don't wake up, don't worry about it, it will still be delicious and crusty.
• 7. After about 10 hours, pull the roast out and see if it is fork tender. If not, let it cook a few more hours or you can turn the heat up to about 350 degrees and check it each hour. It shouldn't need much more.
• 8. After it is done, you can shred it with a fork while it is warm. If you prefer, take the leftover sauce and toss it with the pork. Serve some extra BBQ sauce/vinegar 'mop' on the side for people to add their own. I serve this on large buns with coleslaw but you can do whatever you like with it! Also makes great nachos for the leftovers! Enjoy!

PULLED PORK

Steps:

• Stir together the brown sugar, chile powder, paprika, garlic powder, salt, black pepper and cayenne in a small bowl. Rub the mixture all over the pork shoulder. Wrap the pork in plastic wrap and refrigerate for several hours or preferably overnight.
• Preheat the oven to 300 degrees F.
• Place the pork in a large pot on a bed of the onion halves. Roast until fork-tender and falling apart, about 7 hours. Remove the pork from the pot and set it on a cutting board. Slice some of the onion.
• Place the pot on the stove over medium-high heat and add 1/2 to 1 cup of hot water. Scrape the pan to loosen up the bits and cook for 5 minutes to reduce. Pour in the barbecue sauce and stir to heat.
• Shred the meat with two forks, add the sliced onions to the pork and then toss in the barbecue sauce until it's coated to your liking! Serve on hamburger rolls.

CHEF JOHN'S PULLED PORK BBQ

Steps:

• Preheat oven to 210 degrees F (100 degrees C).
• Sprinkle dry rub generously on all sides of pork roast and place meat into a heavy pan or Dutch oven.
• Pour 1/4 teaspoon of liquid smoke flavoring into each of two 6-ounce ramekins; fill ramekins with 1/2 cup water each. Place ramekins into the Dutch oven on either side of the roast. Place lid onto Dutch oven.
• Roast pork in the preheated oven until very tender, 12 hours. Remove roast from Dutch oven, place onto a work surface (such as a cutting board), and separate the meat from the bone using your fingers. Discard any large pieces of fat.
• Roughly chop pork with a large knife or cleaver; drizzle with 3/4 cup barbeque sauce. Season with salt and black pepper.
• Spread about 1 tablespoon barbeque sauce onto each bun and pile pork on buns to serve.

OVERNIGHT SLOW ROASTED PORK

Steps:

• Preheat oven to maximum.
• Smash fennel seeds with salt in a mortar and pestle until fine.
• Put the veggies, garlic, and thyme sprigs into a large roasting tray.
• Pat shoulder with olive oil and put on top of the veggies. It is IMPERATIVE that it covers all the veggies, or they will burn, and your sauce will not work.
• If you use a Boston Butt be sure to reduce cooking time!
• Massage with the powdered fennel, rubbing into the scores.
• Put into max heated oven for 20-30 minutes, or until it is beginning to color, then turn down to 250F and cook for 9-12 hours or until you can pull it with a fork (198 internal temp).
• Tip all the wine into the roasting tray and let it cook for another hour until you have a nice thick sauce.
• Remove and let rest for a half hour, before moving to a very large cutting board.
• Mash up the veggies in the tray with a potato masher. Add chicken stock, and boil until you have a nice gravy. You may need to thicken it.
• Serve with braised greens, baked beans and the lovely gravy. Yum!