Its Ok To Cheat Pulled Pork Recipes

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°.

IT'S OK TO CHEAT PULLED PORK

Steps:

• Rub the meat (fat side up of course) with the mustard until the top is coated sufficiently.
• Drizzle the honey on in a zig-zag pattern (I like side-to-side as opposed to top-to-bottom).
• Sprinkle on the remaining ingredients in order, covering the top of the meat entirely with the spices.
• You can apply the rub the night before if you'd like, but it is not vital.
• Prepare smoker per manufacturer's instructions.
• When the smoker has reached 225-250F add the meat. Be sure to keep the smoker's temp around this level for best results.
• After approximately 3 hours turn your oven on to 225°F.
• Prepare a serving dish with a double layer of foil that will be large enough to complete wrap around the meat and seal tightly.
• When oven is up to temperature transfer the meat to the foil and wrap lightly.
• Place pan on center rack and cook remaining 3-4 hours.
• Allow the meat to settle for at least ten minutes before shredding with a fork. The pork should have an internal temperature of at least 195°F This will make for much easier shredding.
• I like to serve my pulled pork with with the sauce described in Recipe #204901.

MAKE-AHEAD OVEN-ROASTED PULLED PORK

Steps:

• Heat oven to 325°F. In 13x9-inch (3-quart) baking dish, place pork fat side up. Make (20) 1-inch slits in the fat, and tuck a clove of garlic into each. Rub all over with oil. Sprinkle with salt and pepper; rub into meat.
• Cover tightly with foil. Roast 5 1/2 to 6 1/2 hours, or until meat thermometer inserted in center of roast reads 190°F. Remove from oven; let rest until cool enough to handle, about 30 minutes.
• Shred meat with two forks, discarding garlic as you go. Toss shredded pork in some of the pan juices (if any) to coat. Divide pork into 2-cup portions. Place each portion in freezer container or resealable freezer plastic bag. Label with date. Cover and refrigerate until completely cooled, at least an hour. Transfer to freezer; freeze up to 3 months.

EATON'S EASY PULLED PORK

Steps:

• Arrange onion slices in the bottom of a slow cooker. Season pork with salt and pepper and place over onion. Add vinegar and water.
• Cook pork on Low for 8 hours. Transfer pork to a platter and shred with two forks. Remove and discard about half the pork juices from slow cooker and stir in shredded pork, barbeque sauce, and brown sugar.