Pulled Pork Yall Food

PULLED PORK YA'LL

Steps:

• Set a slow cooker to Low. Combine water and vinegar together in the slow cooker.
• Rub oil over entire pork shoulder and let rest for 5 minutes.
• Mix brown sugar, seasoned salt, black pepper, cumin, cayenne pepper, garlic powder, onion powder, and cinnamon together in a bowl; rub over entire pork shoulder. Place pork shoulder into the slow cooker.
• Cook on Low, 6 to 8 hours.
• Transfer pork shoulder to a work surface and let rest for 10 minutes. Discard cooking liquid from slow cooker. Place pork back into the slow cooker and shred; add barbeque sauce and stir.

PERFECT PULLED PORK

Steps:

• Combine all the seasonings in a small bowl and rub evenly over roast. Place meat in a 6-quart slow cooker. Add water. Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours or until pork is very tender.
• Remove pork to a large cutting board or platter and let rest for 10-15 minutes. Pull, slice or chop to serve. Serve in buns with barbecue sauce.

PULLED PORK

Steps:

• Preheat the oven to 225 degrees F.
• Combine all the spices for the rub and massage it into the meat. Place the rubbed pork in a roasting pan and pour the beer into the pan. Cover it with foil and roast for 6 hours. Check it periodically just to make sure everything is going along just fine, turning it over every 2 hours.
• Remove the foil and roast until the pork has reached an internal temperature of 190 degrees F, about another 3 hours. Remove it from the oven, cover it loosely with foil, and let it rest for 30 minutes.
• Sometime during the marathon cook time, make the sauce. In a small saucepan combine all the ingredients and bring to a boil. Taste it to make sure it is delicious. Remove the chiles. When the sauce is cool, I recommend putting it in a squeeze bottle for easy use.
• Remove the bone from the pork, it should slide right out. Using your hands with dish gloves on, or with two forks, start to "pull" the pork into long shreds. Get rid of the fat and anything else that doesn't look delicious.
• Serve the pork on burger buns with a drizzle of vinegar sauce to your liking and top with Broccoli Stem and Carrot Slaw.
• Combine all the ingredients. Season with salt to make sure it is delicious. Let sit for at least 1 hour before serving.

PULLED PORK

Steps:

• Preheat the oven to 325˚. Combine the chili powder with 2 teaspoons salt and 1 teaspoon pepper in a small bowl and rub all over the pork.
• Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the pork and cook, turning, until browned on all sides, 4 to 7 minutes. Remove to a plate. Pour off all but about 1/2 tablespoon oil from the pot. Reduce the heat to medium and add the onion and garlic. Cook, stirring occasionally, until softened, about 3 minutes. Add 1 1/2 cups water and scrape up any browned bits from the bottom of the pot. Add the bay leaves, then return the pork to the pot. Bring to a simmer, then cover and transfer to the oven.
• Roast until the pork is very tender, 2 to 2 hours and 30 minutes. Discard the bay leaves and shred the pork in the pot with 2 forks, discarding any large chunks of fat. Stir to combine with the onion, garlic and any liquid. Season with salt and pepper.

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.

PULLED PORK

Steps:

• Mix together 2 tsp each smoked paprika, ground cumin, pepper, and brown sugar, plus 1 tsp salt. Rub over the 2.5kg boneless shoulder of pork.
• Put the pork in a big casserole dish, skin-side up, and pour in 2 medium mugfuls of cider.
• Cover with a lid and cook in the oven at 150C/130C fan/gas 2 for anywhere between 4 and 8 hrs until falling apart. Check every few hours in case it gets dry - if it does, add another mugful of cider.
• Take it out of the oven and put the meat in a big dish, leaving the liquid in the casserole.
• Cut the skin off, then shred the meat using two forks. Ditch any fatty bits, and skim any excess fat off the surface of the sauce.
• Add a mugful of a good smoky BBQ sauce to the casserole, mix it in, then ladle some into a bowl for dipping.
• Put the pulled pork back in the casserole with the juices so it stays moist. Season to taste. Can be made one day ahead.
• Serve in soft white rolls with coleslaw and the bowl of juices on the side for 'French dipping' the sandwich while you're eating.

'PRETTY FREAKING AWESOME' PULLED PORK (CROCK POT)

Steps:

• 1. 6 hours before cooking, mix all ingredients for the rub and apply the rub liberally onto the butt, cover with plastic, and store in the refrigerator.
• 3. Slice one onion and place in crock pot.
• 4. Put in the butt and cover with the other onion, sliced. Pour in the ginger ale. Cover and cook on LOW for about 12 hours, turning once or twice in the process to ensure more even cooking.
• 5. Remove the meat, strain and save the onion and 1/4-1/2 cup of the liquid.
• 6. With latex gloves, pull the pork apart by hand and add it back to the crockpot, discarding any remaining fat, bones, or skin. Most of the fat will have melted away.
• 7. Depending on how dry the pork is in the crock pot, add 1/4-/12 cup of saved liquid to keep the pork most.
• 8. Chop up the saved onion into tiny pieces and add back to the crock pot.
• 9. Stir in the barbeque sauce.
• 10. Continue to cook with the lid on for another 2-4 hours.
• 11. Serve on hamburger buns, topped with more sauce, coleslaw, and sliced pickles.

BARBECUE COOKOUT PULLED PORK

Steps:

• Add all ingredients EXCEPT PORK to the slow cooker.
• Divide pork into quarters.
• In a heavy-bottomed pan over medium-high heat, sear pork on all sides.
• Add the pork to the slow cooker and mix with the sauce.
• Cook for 8 hours on low.
• After cooking time has completed, use two forks to pull the pork apart. If you are unable to shred the pork, it isn't fully cooked yet.
• Stir mixture to ensure all pork is evenly coated.
• Spread horseradish on bottom half of bun, add portion of pork, and top with shredded cheddar.
• EAT!

STEPHANIE'S AMAZING PULLED PORK AND DRY RUB

Steps:

• Preheat oven to 275.
• Rub the pork with your dry rub you can do this the night before or an hour before cooking.
• In a roasting pan pour in juice or water add liquid smoke.
• Place pork on roasting rack or upside down muffin tin. Cook for 5-6 hours.

PULLED PORK

Steps:

• In a 5-to 6-quart slow cooker, combine onion, oregano, bay leaves, chipotle, adobo sauce, tomatoes (and puree), salt, and pepper. Add pork and turn to coat completely.
• Cover and cook on high until meat is pull-apart tender, about 6 hours. Transfer pork to a bowl; shred with two forks. Return pork to pot, and toss with sauce. Discard bay leaves.
• Serve pulled pork with rolls, coleslaw, and pickles.

LIGHTER PULLED PORK

Steps:

• Heat the olive oil in a pan and use it to lightly brown the sides of the tenderloin.
• Place tenderloin and bbq sauce in a slow cooker and cook on low for about 4-5 hours.
• Remove from the slowcooker and shred the meat. Serve and enjoy.

SMOKED PULLED PORK

Steps:

• Soak your hickory chips overnight.
• Mix together all ingredients except the Boston Butt. Liberally coat the pork with the dry rub mixture, really rubbing it into the meat.
• Place your charcoal grates at the lowest setting and your food rack at the highest setting in your grill. Pour charcoal in the grill and light. Once the coals are ready, move all the coals to one side. Place a pan of water on the other side. (An old aluminum pan from a pan of rolls works well -- something disposable).
• Place the meat on the cold side of the grill, fat side up. Add hickory chips to the charcoal and close the lid.
• Add more chips every 20 to 30 minutes. Add charcoal as needed, being careful not to let the fire die.
• Continue to smoke the pork for 9 hours. If you prefer not to have a crispy outside, you can wrap the meat in heavy duty aluminum foil for the last three hours of cooking.
• Remove from the heat and "pull" the meat. This means to separate the meat from any fat, gristle or bone, pulling the meat into strips suitable for sandwiches.
• Toss the meat with a vinegar hot sauce. (Optional).
• Serve with barbecue sauce on a hamburger bun.

BARBECUED PULLED PORK

Steps:

• Combine all spices in a bowl and rub onto roast. I sometimes let my roast marinade in the rub over night.
• Place pepper & onion into slow cooker, add roast. I don't use the green pepper.
• Combine sauce & brown sugar and pour over meat. Cover and cook on LOW 8-10 hours. Or until you can shred the meat easily with two forks. I normally cook mine 15-20 hrs in crockpot but it should be done much sooner than that.
• Serve on Buns or over rice.

PULLED PORK

Steps:

• Preheat oven to 300°F Heat oil in a large Dutch oven over medium-low heat. Add onions and cook, stirring occasionally, until lightly browned and very soft, about 20 minutes.
• Increase heat to high; add chili powder, cumin, paprika and cayenne and cook, stirring, until fragrant, 1 minute. Add beer, ketchup, vinegar, mustard, tomato paste, chipotle pepper and adobo sauce; bring to a boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the sauce is slightly thickened, 10 minutes. Meanwhile, trim all visible fat from the pork.
• Remove the pan from the heat and add the pork, spooning sauce over it. Cover the pan, transfer to the oven and bake for 1 1/2 hours. Turn the pork over, cover, and bake for 1 1/2 hours more. Uncover and bake until a fork inserted into the meat turns easily, 1 to 2 hours more.
• Transfer the pork to a large bowl and cover with foil. Pour the sauce into a large measuring cup or glass bowl and refrigerate until the fat and sauce begin to separate, 15 minutes. Skim off the fat. Return the sauce to the pan and heat over medium-high until hot, about 4 minutes.
• Remove the bone and any remaining pieces of fat from the meat. The bone should easily slip away from the tender meat. Pull the pork apart into long shreds using two forks. Add the hot sauce to the meat; stir to combine. Serve hot.