Tangy Santa Maria Pulled Pork Recipe 45 Food

SWEET AND TANGY PULLED PORK

Steps:

• Rinse and pat dry the pork roast. Place onions in the slow-cooker or pressure cooker. In a small bowl, combine brown sugar, paprika, kosher salt and pepper; mix thoroughly. Rub mixture all over roast and place the roast on top of the onions.
• In a medium bowl, combine vinegar, Worcestershire, red pepper flakes, sugar, mustard, garlic salt and cayenne pepper; whisk to combine. Pour over roast.
• CROCK-POT DIRECTIONS: Cover the pork in the slow cooker and cook on low for 4-5 hours, adding about 30-40 minutes for each additional pound if you're multiplying the recipe. Shred with tongs and allow the shredded pork to rest in the cooking liquids until ready to serve. Serve warm on your favorite rolls.
• PRESSURE COOKER DIRECTIONS: Seal the pressure cooker; cook on high for 60-90 minutes, (The cooking time is 90 minutes for the Insta-Pot, but I've been told that it requires less time for a stove-top pressure cooker.) check to see if it is shreddable. Cook an additional 30-40 minutes as needed. Shred with tongs and allow the shredded pork to rest in the cooking liquids until ready to serve. Serve warm on your favorite rolls. Enjoy!

TANGY SANTA MARIA PULLED PORK RECIPE - (4/5)

Steps:

• MIX RUB IN A BOWL, PLACE IN SHAKER, PLACE REMAINING RUB IN AIR TIGHT CONTAINER FOR FUTURE USE. TRIM PORK ROAST, CUT INTO 1/4'S, SEASON WITH RUB COVERING PORK TOTALLY. PLACE INTO TUPPERWARE CONTAINER COVER AND INTO FRIDGE OVER NIGHT. REMOVE PORK ROAST FROM FRIDGE, PLACE INTO OVEN SAFE DISH, PLACE ON COUNTER, PREHEAT OVEN TO 350 F PLACE PORK ROAST IN OVEN, COOK TILL AN I.T. OF 190 - 200 F AND IS TENDER ENOUGH TO PULL APART WITH A FORK. REMOVE FROM OVEN, SET ON STOVE TOP FOR 10 MINUTES, THEN SHRED, SERVE ON HAMBURGER BUNS WITH YOUR FAVOURITE BBQ SAUCE

SWEET & TANGY PULLED PORK

Steps:

• Mix first 4 ingredients. Place roast in a 4- or 5-qt. slow cooker; top with preserves mixture. Cook, covered, on low until meat is tender, 8-10 hours. , Remove pork from slow cooker. Skim fat from cooking juices. Shred pork with 2 forks; return to slow cooker and heat through. If desired, serve on buns.

SWEET AND TANGY PULLED PORK IN THE SLOW COOKER

Steps:

• Heat oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic, chili powder, and pepper until blended; cook until garlic has softened, 3 to 4 minutes. Add steak sauce, vinegar, brown sugar, Worcestershire sauce, and liquid smoke. Stir and bring to a light boil.
• Put pork tenderloin into a slow cooker and pour the sauce on top. Cook until the pork falls apart when touched with a fork, 5 to 6 hours on High or 10 to 12 hours on Low.
• Place pork on a plate and shred it using 2 forks. Put the pork back in the sauce until ready to serve.

TANGY SOUTHERN PULLED PORK SLIDERS

Steps:

• Set an oven rack in the lowest position and preheat the oven to 300°F. Combine the paprika, brown sugar, garlic powder, mustard powder, onion powder and 2 tablespoons salt in a small bowl. Evenly rub half the spice mixture over the pork in a large bowl. Set the remaining spice mixture aside. Place the pork skin-side up in a large Food Network 5.5-qt Enameled Cast-Iron Dutch Oven or roasting pan. Roast, covered, until the meat is falling apart and easily pulls away from the bone, 4 to 5 hours. Let the pork rest, covered, for 30 minutes. Shred the pork using 2 forks and mix with the juices in the bottom of the pot. Bring the cider vinegar to a simmer in a small pot over medium heat and add the reserved spice mixture. Simmer until the sugar is dissolved, about 1 minute, then pour over the pork. Mix well to combine. Serve the warm pulled pork on the buns with the coleslaw.

SWEET AND TANGY PORK ("PULLED BBQ PORK") CROCKPOT RECIPE

Steps:

• Spread onion over bottom of 5-6qt crock-pot. Place pork roast on top of the onion(sometimes I like to spray the pot with Pam first, but it isn't nessessary). In medium size bowl, stir together ketchup, chili sauce, 1/2 cup apple juice, honey, vinegar, Wor. sauce, garlic,and pepper flakes- stir until well blended and pour evenly over pork. Cover and cook: high for 5-6hrs OR low for 10-11 hrs until pork is fork tender. Remove pork from pot and cover to keep warm. Stir together remaining 1/2 Cup apple juice and cornstarch in small cup till well blended and pour into sauce in crock pot. Stir well. Cover Pot and cook on high for 15 min or until thickened. NOW, you can either: Slice pork into thin slices and spoon sauce over top, OR shred pork using two forks(removing fat and bones) and place back in sauce, stir and serve on buns. (We top with shredded mozzarella cheese too!) I like to serve cole slaw on the side with this.

SANTA MARIA SMOKED PULLED PORK RECIPE - (4.7/5)

Steps:

• MIX RUB TOGETHER IN A BOWL AND PLACE INTO AN AIR TIGHT CONTAINER PREPARE PORK SHOULDER TRIM IT OF EXCESSIVE FAT,, LITTLE FAT ADDS FLAVOUR 1/8 TO 1/4 INCH WOULD BE GOOD FOR THIS RECIPE APPLY RUB TO SHOULDER THEN PLACE INTO TUPPERWARE TYPE CONTAINER PLACE LID ON AND INTO FRIDGE OVER NIGHT. REMOVE FROM FRIDGE AND PLACE ON COUNTER LETTING IT COME UP TO ROOM TEMP. START YOUR SMOKER. PREPARE YOUR SMOKER, SET TEMP AT 225 F, AND PREPARE YOU CHIPS, SMOKE WITH ONE OF THE FOLLOWING. MISQUITE, HICKORY, APPLE, MAPLE, OAK. SMOKE FOR NO MORE THEN 4 HOURS. CONTINUE TO COOK AFTER THE SMOKE HAS STOPPED UNTIL THE PORK REACHES 195 - 205 F START CHECKING THE PORK AT 185 - 190 F TO SEE HOW EASY IT PULLS APART,, USE A FORK. WHEN READY SHRED AND SERVE ON HAMBURGER BUNS WITH BBQ SAUCE AND ENJOY