Kansas City Pulled Pork Recipes

KANSAS CITY PULLED PORK

Steps:

• Place all ingredients, except BBQ sauce in the slow cooker and cook on high approx 5-6 hrs
• Remove pork and place in a large bowl and pull apart (it should be very tender and come apart easily)
• Return to slow cooker, cover, reduce to low and cook another 30 min
• Remove pork with a slotted spoon and put back in your large bowl
• Add BBQ sauce and stir to coat evenly
• Serve on your favorite bun

KANSAS CITY PULLED PORK SANDWICH

Steps:

• 1 Preheat oven to 325u2070 F.
• 2 Season all sides of pork roast by rubbing seasoning into the meat.
• 3 Wrap tightly in plastic wrap and refrigerate at least 2 hours (overnight is best).
• 4 Combine liquid ingredients and pour into a large Dutch oven or oven safe pot with lid.
• 5 Place pork in pot and cover with aluminum foil and then lid.
• 6 Roast for 4 hours, basting with drippings every hour.
• 7 Meat is ready when it is fork tender and shreds easily.
• 8 Remove from oven and let cool enough to handle.
• 9 Shred with a fork or fingers into bite-size pieces.

KANSAS CITY PULLED PORK

Steps:

• in bowl, combine brown sugar, salt, paprika, pepper, thyme, coriander, mustard powder, fennel and garlic powder.
• Score diamond pattern on fatty side of pork. Insert knife into pork to create 6 small pockets; insert 1 garlic clove in each.
• Rub pork all over with 8 tablespoons spice mixture; reserve rest. Wrap pork with plastic; refrigerate overnight.
• Preheat oven to 350 degrees. Remove plastic from pork; place fat side up, in oven-safe insert of slow cooker. Roast in oven for 45-60 minutes. Transfer insert to slow cooker base; add apple juice and water. Cover; cook on low, turning pork occasionally, 6-7 hours. Transfer pork to cutting board, reserving cooking liquid. Roughly chop meat with cleaver.
• Place meat in bowl, allow to stand 5-10 minutes. Strain off any additional cooking liquid and add it to reserved cooking liquid. Ladle 1/2 to 3/4 cup of reserved liquid back over meat. Stir in 1-2 tablespoons spice mixture. Serve with rolls and BBQ sauce of your choice.

KANSAS CITY PULLED PORK

Steps:

• Trim most of the visible fat from the outside of the pork butt leaving about 1/8- to 1/4-inch layer of fat on top. Place pork on baking pan. Rub all over with Sweet and Smoky Rub. Cover with plastic wrap. Let stand at room temperature 1 hour.
• Prepare grill for indirect medium-low heat (250°F to 325°F). Preheat grill by turning all burners to high. Turn burner on 1 side to medium-high. Turn off burner(s) on other side. Carefully place foil pan under grates on unlit side of grill to catch drippings. Place pork, fat-side up, on unlit side of grill. Close grill.
• Grill about 6 hours until internal temperature of thickest part of pork butt is 165°F. Carefully remove pork from grill and wrap in foil.
• Return pork to grill, placing it back on unlit side. Grill 1 to 2 hours longer or until internal temperature is 195°F to 200°F or until meat is tender and bone twists easily.
• Remove pork from grill. Let stand 15 to 20 minutes. Slice or shred with 2 forks. Serve with warm pan juices or your favorite barbecue sauce, if desired.
• Smoking Tip: Soak 1 cup hickory wood chips in enough water to cover for 1 hour. Drain. Fill smoker box with wet wood chips. (If your grill does not have a smoker box, place wood chips on a large sheet of heavy duty foil. Fold up sides to form a pouch. Poke several holes in foil.) Place smoker box under grill grates on one side of grill. Close lid. Continue as directed on Step 2. The side of the grill with the smoker box should be the lit side. Refill the smoker box with fresh wet wood chips every 1 1/2 to 2 hours.

OKLAHOMA JOE'S PULLED PORK

Steps:

• Combine all the spices in a bowl, mix well. Pat the spice rub onto the meat, making sure to heavily season the entire surface area. Cover or wrap the pork and let it sit at room temperature while getting the smoker or charcoal grill fired up. Do not leave at room temperature for longer than 1 hour.
• The grill is ready when the charcoal has burned to a white ash. If using a grill instead of a smoker, arrange the coals on 1 side of the grill, leaving an area large enough for the pork to cook indirectly with no coals directly underneath the meat.
• When the grill has reached 200 to 225 degrees F, scatter 1/4 of the wood chips over the coals, close the grate, put the pork on the grill and close the lid.
• Maintain a 200 to 225 degree F cooking temperature inside the grill, adding coals every 2 hours or as necessary. Add wood chips and spray the pork with apple juice every time you add new coals. Try not to lift the lid of the cooker at any other time.
• When the pork reaches an internal temperature of 165 to 170 degrees F on an instant read meat thermometer (after about 4 to 5 hours), remove it from the grill and double wrap in aluminum foil to keep the juices from leaking out. Return pork to the grill (or smoker) The pork is finished cooking when it pulls apart easily and reaches an internal temperature of 190 to 195 degrees F, about another 1 to 2 hours. Let rest for 1 hour, then unwrap the pork butt and pull the bone out. "Pull" the pork by hand, shredding it and discarding any large pieces of fat. Serve with your favorite BBQ sauce.

SMOKED KANSAS CITY-STYLE PULLED PORK

Steps:

• Prepare your smoker for 13 hours of smoke time and preheat to 250 degrees F.
• In a small bowl, combine all of the dry rub ingredients. Pat the pork shoulder dry with paper towels, then apply the dry rub to all sides making sure to cover every inch and rub it in gently so it all sticks to the pork.
• Place your pork into your pre-heated smoker (and if you have one, insert a probe thermometer into the thickest part of the meat away from the bone so you can monitor temperature without opening the smoker), and then don't open the lid of the smoker again to check the internal temperature until at least 6 hours have passed, then you can start checking every two hours, until the 10 hour mark, then start checking hourly if you please.
• Pork is done when an instant read or probe thermometer stuck into the thickest part of the meat away from the bone reads 203 degrees F. This takes about 13 hours. Meat should shred easily with your hands or with two forks. (For explanations about the internal temperature and the dreaded "stall" and everything else to get you started, please read the main post.)

PELLET SMOKED PULLED PORK - KANSAS CITY STYLE

Steps:

• Unpack, wash and pat dry the pork joint and trim most of the fat off (usually a thick slab on the front) - Rub generously all over and get the rub into all the knocks and crannies.
• Wrap with film wrap and keep in a fridge over night. Mix approximately 1 cup of the apple juice mix with the 1/3 cup of hog injection in a bowl. Pour the other half into a spray container.
• Approximately 1 hour before cooking (11 hours before serving time) take the meat out of the fridge and put into a disposable baking / roasting tin. Inject into at-least 8 places using the apple juice / hog injection mixture. Turn the grill on to reach 380 f
• Once the grill has reach temp, place the roasting tin in - cook meat for 30 minutes then turn over, cook for another 30 minutes then cover the meat in foil. Turn grill down to 235. When the grill reaches this temp, unwrap the meat. BBQ the roast for 6 hours - spritzing meat every hour with the remaining apple juice mixture.
• Insert a meat probe into the meat, so the end is in the centre but not touching the bone. Cook for 1 hour 20 minutes per lb in total, so an 8 lb roast will have another 3.5 hours (it's already cooked for 7 hours right) 10 lb roast another 6 hours. Cook until the meat reaches 195 anyhow, but the above is a good marker. Once cooked, wrap in foil let it sit in for at least 1 hour before shredding. Serve in a soft white bap, you can use BBQ sauce or apple Sauce (British twist) if you like.

BOB'S PULLED PORK ON A SMOKER

Steps:

• Place pork shoulder in a large pot and add enough apple cider to cover. Combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder in a bowl. Mix about 1/4 cup sugar rub into cider; reserve remaining rub.
• Cover pot and refrigerate for 12 hours.
• Prepare smoker to about 210 degrees F (99 degrees C). Add enough wood chips to smoker.
• Pour cider brine into the water pan of the smoker; add onion and about 1/4 cup more sugar rub. Spread remaining rub over pork shoulder. Transfer pork to the center of smoker.
• Smoke pork until very tender, about 8 hours. Monitor hickory chips and liquid, adding more wood and water, respectively, as needed. Transfer pork to a large platter and cool for 30 minutes before shredding with forks.