Yankee Cheater Pulled Pork Food

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:

• 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°.

SLOW COOKER TEX MEX PULLED PORK

Steps:

• place pork in crock pot and sprinkle seasoning all over.
• add the beans, salsa, and garlic.
• cook on low for 8 hours.
• shred the pork and mix it all together.
• serve over rice.

SLOW COOKER PULLED PORK

Steps:

• Place meat in slow cooker. Add dashes of Worcestershire sauce to top of the meat until well covered. Then sprinkle heavily with dry rub. Cook on low setting for 8 to 10 hours. Leave meat in slow cooker on warm setting for about 4 more hours or until meat will pull easily with 2 forks.
• Internal temperature of pork roast should be between 190 and 205 degrees F.
• Remove from slow cooker and allow to rest for 5 to 10 minutes. Then slice or pull for serving, basting with pan juices from slow cooker.
• Serve warm.
• Leftovers should be kept in airtight container in the refrigerator or freezer.

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.