16 Hour Pulled Pork Recipes

INSTANT POT PULLED PORK

Steps:

• Gather the ingredients.
• Dry the pork with paper towels. In a large bowl, combine the brown sugar, smoked paprika, kosher salt, garlic powder, chili powder, black pepper, onion powder, cumin, dry mustard, and cayenne. Add the pork chunks to the bowl and toss to coat them thoroughly with the spice mixture.
• Place the trivet in the Instant Pot and add the water and vinegar. Place the seasoned pork on the trivet.
• Secure the lid on the Instant Pot and turn the steam release valve to the sealing position. Select the pressure cook or manual button (high pressure) and set the timer to 45 minutes.
• When the time is up, allow a natural release for 15 to 20 minutes. Carefully turn the steam release valve to the venting position to release the remaining pressure.
• Drain and discard the liquids. Remove the pork to a bowl and shred it. Add 1 1/2 cups of barbecue sauce to the pork and stir to blend. Return the pork to the Instant Pot and select the lowest sauté setting. Cook the pork until it is thoroughly heated.
• Serve and enjoy.

16 HOUR PULLED PORK

Steps:

• Slice one onion and cover the bottom of the crockpot with it.
• Put the roast on top of the onions. Slice the other onion and put it on top of the roast. Pour the ginger ale inches Cover and cook on LOW for 12 hours.
• Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.
• Return the shredded meat and the onions to the crockpot, stir in the barbecue sauce. Continue to cook for another 4 hours on LOW.

EASY OVEN PULLED PORK

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Use a pairing knife to cut 8 small slits into the pork, about 1 1/2 inches deep. Insert a garlic clove into each slit. Sprinkle pork evenly on all sides with salt and pepper. Place pork, fat-side up, in a 9x13-inch baking dish.
• Cook in the preheated oven for 30 minutes.
• Reduce heat to 325 degrees F (165 degrees C). Carefully pour 3/4 cup water around the sides of the pork. Cover with foil and cook for 1 1/2 hours. Remove foil and continue to cook until pork is tender and meat has pulled away from the bone, about 1 1/2 hours more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Remove from the oven and let stand for 20 minutes. Remove large fat layer and any other large pieces of fat. Pull pork apart and shred.

SLOW COOKER PULLED BBQ PORK ROAST & COLESLAW

Steps:

• PREPARE BARBECUE PULLED PORK ROAST.
• Trim excess fat from the pork (Butt, Roast, or Shoulder). Leave some for flavor, but trimming now will reduce what you will need to skim off at the end of cooking.
• Place the Mojito Lime Seasoning, chili powder, black pepper, cumin, coriander, paprika, salt, and 2 minced garlic cloves in a large bowl. Add oil to make a paste. Rub all over the pork, working the spice mixture into the meat well.
• Wrap the pork tightly with plastic wrap. Refrigerate and marinate for at least 30 minutes or overnight.
• Transfer the pork to a roasting pan with a rack. Allow to stand at room temperature while the oven heats to 400⁰ (F). Cook for 20 minutes. (preferably with convection) Transfer to a slow cooker.
• Blend the Kraft Original Thick & Spicy BBQ Sauce, Open Pit Original BBQ Sauce, dark brown sugar, mustard, A-1, Worcestershire, remaining garlic, and onion (reserve 2 TBS onion for the coleslaw.) Pour the mixture over the pork and add water to cover. Cook on low for 8 to 10 hours or until *very* tender.
• When pork is tender, skim off any fat. Transfer the pork to a large bowl. Use two forks to separate the meat into long strands (large serving forks work great.).
• Remove 2 cups of cooking juices to a saucepan. Whisk in the cornstarch and bring to a boil. Cook, stirring, until thickened and bubbling. Set aside.
• Return the shredded pork to the slow cooker; stir to combine with the remaining cooking juices.
• PREPARE COLESLAW.
• Core and shred cabbage into longish strands. Shred the carrot. Finely dice the onion.
• Combine the shredded cabbage, carrot, and onion in a large bowl.
• In a separate medium bowl, Whisk the salad dressings, Sweet 'N Low® (or sugar), vinegar, wasabi, salt, and celery seeds and blend thoroughly.
• Pour dressing mixture over shredded cabbage, carrot, and onion. Mix and toss to coat. Chill at least 2 hours before serving.
• Serve the pulled pork on soft rolls and drizzle with thickened sauce mixture to taste. Top with coleslaw or serve on the side.