Live With Kelly Myron Mixons Crock Pot Pulled Pork Recipes
LIVE WITH KELLY MYRON MIXON'S CROCK-POT PULLED PORK
Shown on Live with Kelly TV show. Myron is from Georgia and has won over 200 Grand competitions and 4 World competitions for his BBQ.
Provided by casandraloretta
Time 5h20m
Yield 8 8, 8 serving(s)
Number Of Ingredients 15
Steps:
- Mix hickory salt with apple juice and then inject the pork butt. Rub with olive oil and apply rub. Heat skillet on med high and braise the pork to get a good crust, about 3-4 minutes. Place the pork in a crock-pot and pour stock inches Set crock-pot on high and cook until tender, about 4-6 hours. Remove and pull pork before tossing in the BBQ sauce.
- In a large bowl, combine all the ingredients thoroughly. You can store this rub in an airtight container indefinitely.
- Vinegar-Based Barbeque Sauce.
- This is the basic formula for a classic vinegar sauce. You can add any or all of the following optional ingredients based on your personal flavor preferences: 1 cup ketchup, ½ cup hot sauce, ½ cup sugar. Follow the exact same procedure, adding the extra ingredients to the pot with the others.
- In a large heavy saucepan or stockpot over medium heat, combine all the ingredients. Stir to dissolve the salt completely, cooking for 3 to 5 minutes of constant stirring. Do not bring the mixture to a boil. When the salt is thoroughly dissolved and the spices have infused the vinegar with their flavor, remove from the heat and let the sauce cool completely, about 30 minutes. Funnel the sauce into a refrigerator-safe container. The sauce will keep, refrigerated, for up to a year.
Nutrition Facts : Calories 654.5, Fat 35, SaturatedFat 10.4, Cholesterol 112.3, Sodium 2453.7, Carbohydrate 50.8, Fiber 2.8, Sugar 36.1, Protein 33.6
MARMIE'S REALLY TENDER CROCK POT PULLED PORK
I was fiddling around with trying to make a yummy Pulled Pork for my stepson Jesse's wedding rehearsal party. I did one butt in the oven without soda and one in the crock pot with soda. I had never used soda pop in a recipe before but I heard it was worth a try and YES it was! The Crock pot recipe turned out so tender, moist and delicious, (according to the thirty something guests...this was a real hit.) Well worth trying and very easy to make. A lovely outdoor or 'big game' meal served with a variety of salads and crusty buns. Oh, and beer. Posted by request for my new daughter in law Lindsey's Mom.
Provided by Marmies
Categories One Dish Meal
Time P1DT8h
Yield 20-30 Buns, 20-30 serving(s)
Number Of Ingredients 12
Steps:
- Poke butt evenly around surface with a small butcher knife creating 1/2 inch cuts to accomodate how many garlic slivers you have.
- Stuff each hole with some fresh herbs and a sliver of garlic. (If you are not using fresh herbs use dry and incorporate them in the rub mixture instead.).
- Mix remaining spice and sugar ingredients together and then rub all over the roast.
- Save remaining spice.
- Put roast in zip lock bag and refrigerate for at least 8 - 12 hours.
- Remove from fridge and rub remaining spices onto the roast.
- Place roast in covered crock pot for an hour or two, do not turn on yet.
- Pour soda into crock pot along side of the roast so the spices are not washed offt the top of the roast and into the crock pot.
- Cook on Medium for 8 - 12 hours untill tender.
- It will not hurt to leave the pork in the crock pot on low for a good length of time if it is done early.
- Remove pork from the broth and pull/shred apart with forks or fingers into chunks and place in casserole dish.
- Slather with copious amounts of bar b que sauce.
- Serve with fresh crusty buns, baked beans and salads.
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