Mustard Bbq Pulled Pork Recipes

PULLED PORK BARBECUE

Steps:

• Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.
• Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.
• While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it.
• When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.
• While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.
• To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw. Serve with pickle spears and the remaining sauce on the side.
• Combine the cabbage, carrots, red onion, green onions, and chile in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.

MEMPHIS QUE (PULLED PORK WITH MUSTARD COLE SLAW

Steps:

• Make the slaw: remove the core from the cabbage and discard it; cut the cabbage into 8 chunks.
• Finely chop the cabbage in a food processor using the metal blade and pulsing the motor (this is a chopped, not a sliced or slivered slaw); work in batches so as not to overcrowd the processor bowl.
• Cut the bell pepper into the finest possible dice.
• Add the mustard, mayonnaise, and sugar in a mixing bowl; whisk until smooth; whisk in the vinegar, celery seed, and black pepper; add in the chopped cabbage and diced bell pepper; stir to mix.
• Taste for seasoning, add salt and more pepper if necessary; the slaw can be made up to 1 day ahead.
• Make the pork: generously season the pork all over with salt and pepper.
• Set up grill for indirect grilling and preheat to medium (to be strictly authentic, you'd use charcoal; but can be made on a gas grill; if using charcoal grill, place a large drip pan in the center).
• When ready to cook, place the pork skin side up, if there is one, in the center of the hot grate, over the drip pan and away from the heat; cover the grill.
• Cook the pork until very tender, 4-5 hours; to test for doneness, use an instant-read meat thermometer; internal temperature should be about 195° (the cooking time will depend on the size of the Boston Butt and the heat of the grill).
• If the pork starts to brown too much, cover it loosely with foil; if using a charcoal grill, every hour you will need to add 12 fresh coals to each side.
• Transfer the cooked pork to a cutting board, cover it loosely with foil; let rest for 10 minutes.
• Pull off the brown skin and finely chop it with a cleaver (these crispy bits are called brownies and they're indispensable for a proper Memphis pork sandwich).
• Pull the pork into large pieces, discarding any bones or lumps of fat (wear gloves when doing this).
• Using your fingertips or a fork, pull each piece of pork into thin shreds; or use a cleaver to finely chop it.
• To serve: pile the pulled pork and brownies on the hamburger buns; top each with a mound of mustard slaw and, if desired, a dollop of barbecue sauce; serve.

AWESOME PULLED PORK BBQ

Steps:

• Place pork in a slow cooker and season to taste with garlic powder, poultry seasoning, salt, and pepper. Add quartered onion, apple, and 3 celery stalks. Pour chicken broth into slow cooker.
• Cook on Low until very tender, about 8 hours. Transfer pork to a large platter and discard juice and vegetables. Shred pork with a fork and return to the slow cooker.
• Prepare barbecue sauce while pork is cooking. Melt butter in a large saucepan or small Dutch oven over medium heat; cook and stir 2 cups celery and 1 1/2 cups onion until onion is translucent, about 5 minutes. Add ketchup, water, vinegar, brown sugar, Worcestershire sauce, mustard, liquid smoke, and 1 tablespoon garlic powder; mix. Reduce heat to low and simmer, stirring occasionally, until sauce is thickened, about 10 minutes. Pour barbecue sauce over shredded pork.
• Continue cooking pork on Low heat until flavors combine, about 2 hours.

INDOOR PULLED PORK WITH SOUTH CAROLINA MUSTARD BARBECUE SAUCE

Steps:

• Dissolve 1 cup salt, 1/2 cup sugar, and 3 tablespoons liquid smoke in 4 quarts cold water in large container. Submerge pork in brine, cover with plastic wrap, and refrigerate for 2 hours.
• While pork brines, combine 1/4 yellow mustard and remaining 2 teaspoons liquid smoke in small bowl; set aside. Combine 2 tbsp black pepper, 2 tablespoons paprika, remaining 2 tablespoons sugar, remaining 2 teaspoons salt, and 1 teaspoons cayenne pepper in second small bowl; set aside.
• Adjust oven rack to lower-middle and heat oven to 325 degrees.
• Remove pork from brine and dry thoroughly with paper towels. Rub mustard mixture over entire surface of each piece of pork. Sprinkle entire surface of each piece with spice mixture. Place pork on wire rach inside foil-lined baking sheet. Place piece of parchment paper over pork, then cover with sheet of aluminum foil, sealing edges to prevent moisture from escaping. Roast pork for 3 hours.
• Remove pork from oven; remove and discard foil and parchment. Carefully pour off liquid in botton of baking sheet into fat separator and reserve for sauce. Return pork to oven and cook, uncovered, until well browned, tendeer, and internal temperature registers 200 degrees on instant-read thermometer about 1 1/2 hours. Transfer pork to serving dish, tent loosely with foil and allow to rest for 20 minutes.
• While pork rests, pour 1/2 cup of defatted cooking liquid from fat separator into medium bowl.
• Combine all sauce ingredients in medium bowl with cooking liquid and whisk to combine.
• Second Sauce: Lexington Vinegar Barbecue Sauce:.
• 1 cup cider vinegar.
• 1/2 cup ketchup.
• 1/2 cup water.
• 1 tablespoons sugar.
• 3/4 teaspoons salt.
• 3/4 red pepper flakes.
• 1/2 teaspoons freshly ground black pepper.

MAPLE-MUSTARD PULLED PORK

Steps:

• Mix the sea salt and 200g of the sugar in a large food bag, add the pork and coat it well. (If you don't have a bag, rub over the pork in a dish and cover with cling film.) Leave in the fridge overnight.
• The next day, remove the pork and wipe down the meat with kitchen paper. Heat oven to 140C/120C fan/gas 1. Mix the remaining sugar, the maple syrup, mustards and some ground pepper. Rub half the mixture over the pork and sit it on a rack in a roasting tin. Roast for 6 hrs.
• Spoon the remaining maple mixture over the pork and roast for 1 hr more.
• Rest the meat for 30 mins on a plate loosely covered with foil. To serve, tear the pork into big fat chunks and, after skimming the surface, spoon over any juices from the tin.

CAROLINA MUSTARD-STYLE BBQ PULLED PORK

Steps:

• Season meat with garlic powder; place in slow cooker sprayed with cooking spray. Add water and 1/2 cup barbecue sauce; cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours).
• Transfer meat to cutting board. Discard all but 1/2 cup sauce from slow cooker. Pull meat into shreds with 2 forks. Add to reserved sauce in slow cooker; stir in remaining barbecue sauce.
• Spoon onto bottom halves of buns just before serving; sprinkle with onions. Cover with tops of buns.