Dank Pulled Pork Recipes

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.

SLOW COOKER TEXAS PULLED PORK

Steps:

• Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
• Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
• Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.

DANK PULLED PORK

Steps:

• Mix together all of the dry rub ingredients in a bowl, then pat them onto the pork.
• Wrap the pork tightly in plastic, and refrigerate overnight.
• Coarsely chop the onion and use it to line the bottom of the slow cooker.
• Add 1/2 cup water.
• Wrap the pork loosely in bacon, and lay it on top of the onions.
• Turn the slow cooker to low and cook for eight hours.
• Remove the pork from the slow cooker.
• Pour the remaining liquid and onions through a colander, keeping the liquid.
• Add the onions to the pork, and add some of the juices. Add more or less depending on how juicy you like your pulled pork-I added about a cup and a half.
• Return the pork and onions to the slow cooker, and shred the pork.
• Add a bottle of BBQ sauce (more or less to taste).
• Turn the slow cooker to high, and cook the pork for another hour, stirring every twenty minutes.