YANKEE CHEATER PULLED PORK
As a Washington State transplant, I have wowed a lot of Texans with my pulled pork. It is a basic slow cooker method, but it tastes like it has been slow smoke'n in a pit for days. Top it with some slaw on a bun and you have got yourself some mighty fine BBQ. If you're not a fan of sweet honey BBQ sauce, go ahead and cut back the honey and brown sugar. I changed the amounts after reading my first review, as this was first posted straight from my head and confirms my faulty memory. But I like it a little sweeter to counter the heat from the chipotle.
Provided by ROV Chef
Categories Lunch/Snacks
Time 12h45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Puree chipotle peppers with adobo sauce until smooth.
- Place pork shoulder in a large crock pot.
- Open beer and drink half.
- Combine other half with tomato sauce and pureed peppers.
- pour over pork.
- Set slow cooker to low and let it cook for at least 12 hours.
- Once pork is falling apart, remove from liquid, wrap with foil and set aside.
- Remove fat layer from liquid with a gravy separator or a turkey baster.
- in a medium saucepan, simmer liquid on a med-low heat to reduce by a third.
- once liquid has reduced, add remaining ingredients and simmer until it thickens a little bit.
- Adjust seasoning to taste.
- Pull apart pork with 2 forks or your hands, be sure to remove any excess fat and bones if any.
- I put meat back into my crock pot on the warm and then add the sauce and stir it all up.
- Serve on a warm roll or bun with some cole slaw.
Nutrition Facts : Calories 1373.3, Fat 81.8, SaturatedFat 28.3, Cholesterol 322.1, Sodium 834.8, Carbohydrate 72.2, Fiber 1.6, Sugar 65.5, Protein 79.8
ULTIMATE CHEATER PULLED PORK
Make and share this Ultimate Cheater Pulled Pork recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 12h20m
Yield 12-14 serving(s)
Number Of Ingredients 4
Steps:
- Cut the pork butt into medium (2- to 3-inch) chunks (the ribs don't need to be cut up).
- Put the pieces in a large slow cooker (at least 5 quarts); sprinkle the meat with the rub, turning the pieces to coat evenly.
- Add in the liquid smoke.
- Cover and cook on low for 10-12 hours (high for 5-6 hours), until the meat is pull-apart tender and reaches an internal temperature of 190°.
- Using tongs and a slotted spoon, transfer the meat to a rimmed platter or baking sheet; let rest until cool enough to handle.
- Pull the meat into strands; it should shred very easily; serve the barbecue piled on buns with your favorite barbecue sauce.
- *Big Oven Butt--heat oven to 300°; place pork butt in a large roasting pan; coat the outsides generously with the dry rub.
- Pour in the bottled smoke; cover the pan with heavy-duty foil.
- Roast for 5-8 hours, until the meat is pull-apart tender and reaches an internal temperature of 190°.
Nutrition Facts : Calories 412, Fat 29.9, SaturatedFat 10.4, Cholesterol 134.2, Sodium 119.1, Protein 33.4
BARBECUE COOKOUT PULLED PORK
My brother created this recipe a few years ago. It's great for family gatherings, games days, or make-ahead meals. Many of the ingredients (garlic, chili powder, worcestershire) are easily adjustible, so feel free to modify to your particular taste. NOTE: This recipe does not resemble - nor was it intended to resemble - the style of pulled pork made in North Carolina.
Provided by Lazarus
Categories Pork
Time 8h15m
Yield 6-8 serving(s)
Number Of Ingredients 15
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!
Nutrition Facts : Calories 714.2, Fat 18.5, SaturatedFat 7, Cholesterol 176.3, Sodium 1722.5, Carbohydrate 70.7, Fiber 4.6, Sugar 25.4, Protein 64.4
ULTIMATE CHEATER PULLED CHICKEN
Steps:
- To brine the chicken, Place it in an extra-large 2-gallon sealable plastic bag set in a large bowl.
- POUR the salt and sugar into a 1-quart plastic bottle with a tight-fitting lid. Add 3 cups of cold water. Cover tightly and shake vigourously to dissolve the salt and sugar.
- POUR the brine over the chicken. Seal the bag and blend by gently massaging the bag. Refrigerate for 1 hour.
- Just before cooking, Drain the chicken, discarding the brine. Rinse the chicken under cold water and pat dry. Place in a large slow cooker (at least 5 quarts), sprinkle with the dry rub, and add the bottled smoke. Cover and cook on high for 4 to 6 hours or on low for 8 to 10 hours.
- REMOVE the chicken. When cool enough to handle, remove the bones and skin. Shred the meat with your fingers. Use in your favorite Two-Timing Cheater chicken recipes (see chapter 8).
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