Ultimate Cheater Pulled Pork Food

THE BEST PULLED PORK

Steps:

• Whisk together the chile powder, salt, paprika, garlic powder, onion powder, black pepper and 2 tablespoons of the brown sugar in a small bowl until completely combined and no lumps remain. Spread the spice rub evenly over the pork butt, pressing it into the flesh on all sides. Let the pork sit at room temperature for at least 1 hour or wrap tightly with plastic wrap and refrigerate for up to 48 hours.
• Position a rack in the lower third of the oven and preheat to 275 degrees F.
• Whisk together the barbecue sauce, apple cider, ketchup, mustard, Worcestershire sauce and the remaining 1/2 cup brown sugar in large Dutch oven or other heavy large pot until combined. Transfer the pork and any accumulated juices to the pot, turning the pork to coat it with sauce. Bring the sauce to a boil over medium-high heat. Then cover, transfer to the oven and bake until the pork is very tender and easily shreds when pulled apart with a fork, 3 to 3 1/2 hours. Let the pork cool uncovered for 30 minutes.
• Reserve 1 cup of the sauce for serving, then smash the pork into the remaining sauce with a potato masher; it should fall apart and shred completely. Stir to combine the pork with the sauce. Serve on toasted potato rolls topped with coleslaw. Pass the reserved sauce.

ULTIMATE CHEATER PULLED PORK

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°.

TENNESSEE PULLED PORK

Steps:

• Put ketchup, tomato sauce, water, vinegar, worcestershire sauce, onion, garlic, chili powder and mustard in pot. Bring to a boil Add roast.
• Lower heat. Cover and simmer for 3 hours or until meat is very tender. Remove meat; shred with two forks. Put meat back in pot.
• Thicken with a little Wondra if desired. Remove meat from pot with slotted spoon and serve on buns.

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).

YANKEE CHEATER PULLED PORK

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.

ULTIMATE CHEATER PULLED PORK

Steps:

• 1. 1. If you like, cut the pork butt into medium (2 to 3-inch) chunks (the ribs don't need to be cut up). 2. Put the whole butt or the pieces in a large bowl or directly into a large slow cooker (at least 5 quarts). Sprinkle the meat with the rub, turning the butt to coat evenly. Add the bottled smoke. 3. Cover and cook on high 5 to 6 hours or on low for 10 to 12 hours until the meat is pull-apart tender and reaches an internal temperature of 190° F. 4. Using tongs and a slotted spoon, transfer the meat to a rimmed platter or baking sheet. Let rest until cool enough to handle. 5. Pull the meat into strands. It should shred very easily. Serve the barbecue piled on buns with your favorite barbecue sauce. 6. To serve the barbecue later, cover and refrigerate the meat when it has cooled. Pour the meat juice into a separate container and refrigerate. Before reheating the juice, skim and discard the congealed fat layer on the top.
• 2. Big Oven Butt A big pork butt cooks to pull-apart tenderness as well in an oven as in a slow cooker. It's up to you so choose your weapon. Heat the oven to 300° F. Place the 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 aluminum foil. Roast 5 to 8 hours, until the meat is pull-apart tender and reaches an internal temperature of 190° F.

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.