Myron Mixon Pork Rub Recipes

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LIVE WITH KELLY MYRON MIXON'S CROCK-POT PULLED PORK



Live With Kelly Myron Mixon's Crock-Pot Pulled Pork image

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

3 -4 lbs pork butt or 3 -4 lbs roast
1/4 cup your favorite barbecue rub (recipe below)
1/4 cup olive oil
32 ounces apple juice
1 tablespoon hickory smoke salt
32 ounces vegetable stock
15 ounces barbecue sauce
1/4 cup light brown sugar
2 tablespoons cayenne pepper
2 tablespoons chili powder
2 tablespoons kosher salt
2 tablespoons fresh coarse ground black pepper
2 tablespoons dry mustard
2 tablespoons onion powder
2 tablespoons garlic powder

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

BASIC BARBECUE RUB



Basic Barbecue Rub image

Provided by Myron Mixon

Categories     Mustard

Yield makes 3 cups

Number Of Ingredients 8

1 cup (packed) light brown sugar
2 tablespoons chili powder
2 tablespoons dry mustard
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons cayenne pepper
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper

Steps:

  • In a large bowl, combine all the ingredients thoroughly. You can store this rub in an airtight container indefinitely.

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