Newcastle Bbq Pulled Pork Recipes

NORTH CAROLINA-STYLE PULLED PORK

Steps:

• Preheat a grill to medium low and prepare for indirect cooking: On a gas grill, preheat the grill, then turn off the center burners. On a charcoal grill, light the coals, then push to the edges of the grill, creating an open space in the middle; put a disposable aluminum drip pan in the middle of the grill under the grates.
• When the grill registers 250˚ F, place the pork on the grill grates over the cooler part. Cover the grill and cook the pork until the skin is crisp, the meat easily falls off the bone and a thermometer inserted into the center of the pork (away from the bone) registers 190˚ F to 200˚ F, 7 to 10 hours (if using charcoal, adjust the air vents and add more coals as needed so the temperature stays around 250˚ F).
• Meanwhile, make the barbecue sauce: Combine 1 cup water, the vinegar, hot sauce, sugar, red pepper flakes, 2 1/2 tablespoons salt and 2 teaspoons black pepper in a pot. Bring to a boil over medium-high heat, stirring occasionally, until the sugar and salt dissolve. Let cool.
• If using a gas grill, turn off the heat and carefully transfer the pork to a cutting board. If using a charcoal grill, do this quickly, as the grease may cause the coals to catch fire. Let the pork rest at least 30 minutes, then pull the meat off the bone with tongs and a large fork; discard the bones and any large pieces of fat. Chop the crispy skin and stir into the meat. Transfer to a bowl and toss with 1 to 2 cups of the barbecue sauce. Serve on buns with the remaining sauce.

NORTH CAROLINA-STYLE BBQ PULLED-PORK SANDWICHES

Steps:

• Make small holes all over the pork shoulder with a thin sharp knife and stuff in garlic cloves. Rub the meat all over with the Memphis Shake; cover and refrigerate overnight.
• Prepare an outdoor grill with an indirect medium-hot fire with a mix of briquettes and hardwood charcoal in half of the grill. Set grate over coals. Place pork, skin side up, in an aluminum pan with about 1 1/2 cups water on the cooler side of the grate. Toss 1 cup of the soaked and drained wood chips onto the coals and cover the grill, making sure the lid's vents are directly over pork.
• When the coals cool to medium-low heat, preheat a chimney-full of hot briquettes and hardwood charcoal. Whenever smoke stops coming out of the vents, about every hour, add more hot coals and 1 cup of soaked and drained wood chips to the fire. The goal is to maintain a medium-heat, smoky fire (but don't worry if it is hotter when the coals are added and cooler while preheating the coals). Rotate the pork when you add coals so it cooks evenly. Cook the meat until an instant-read thermometer inserted into the thickest part of the pork registers 180 degrees F, about 6 hours.
• Set aside 1 quart of the North Carolina-Style Vinegar BBQ Sauce. Once the pork reaches 180 degrees F, begin mopping the entire surface of the meat every 20 minutes with some of the remaining sauce and the pan drippings. Continue to cook the pork, covering the grill between mopping, until an instant-read thermometer registers 200 degrees F, about 1 to 2 hours more.
• Transfer the pork to a cutting board and let rest for at least 15 minutes. Remove the outer skin and discard. Cut large chunks from the bone and shred, using 2 forks or your fingers, (when cool enough to touch) or chop. Toss with about 1 cup of the reserved barbecue sauce for every 3 cups of meat. Tuck the pork into the soft rolls and serve with pickles.
• Whisk paprika, brown sugar, oregano, garlic, ancho powder, salt, and celery salt in a small bowl. Store in an airtight container in a cool, dry place for up to 2 months.
• Heat the vinegar and sugar in a medium saucepan over medium heat until the sugar dissolves. Off the heat, stir in the ketchup, honey, salt, red pepper, and black pepper.

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.

NORTH CAROLINA STYLE PULLED PORK

Steps:

• Grilling Method: Indirect/Medium Heat
• Soak hickory or other flavor wood chips in water for 30 minutes. Place chips directly on gray-ashed charcoal if using a charcoal grill or in the smoker box if using a gas grill.
• Lightly oil the pork and season with salt and pepper. Place meat in the center of the cooking grate and cook slowly over low heat for 4 to 5 hours or until an instant-read meat thermometer registers 180°F-190°F. The meat should be very tender and falling apart. You'll know it's done when the bone pulls out clean as a whistle and the meat has shrunk in size.
• Let the meat rest for about 15 minutes. While it is still hot, pull meat from skin and fat. Discard all but the best meat. Shred or pull the meat apart with two forks. As you work, mix pork with enough sauce to moisten.
• Serve on white hamburger buns and top with North Carolina Coleslaw that has been dressed with the same sauce. Serve additional sauce on the side, if desired.

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.

NEWCASTLE® BBQ PULLED PORK

Steps:

• Place onion, olive oil, and garlic in a slow cooker. Arrange pork over onion mixture and add ale. Season with black pepper.
• Cook on Low for 6 to 8 hours. Drain and discard liquid from slow cooker. Shred pork with 2 forks and add barbeque sauce and liquid smoke.
• Continue to cook on Low for 2 more hours.

NORTH CAROLINA-STYLE PULLED PORK

Steps:

• In a small bowl, mix mild paprika, light brown sugar, hot paprika, celery salt, garlic salt, dry mustard, ground black pepper, onion powder, and salt. Rub spice mixture into the roast on all sides. Wrap in plastic wrap, and refrigerate 8 hours, or overnight.
• Prepare a grill for indirect heat.
• Sprinkle a handful of soaked wood over coals, or place in the smoker box of a gas grill. Place pork butt roast on the grate over a drip pan. Cover grill, and cook pork until pork is tender and shreds easily, about 6 hours. Check hourly, adding fresh coals and hickory chips as necessary to maintain heat and smoke.
• Remove pork from heat and place on a cutting board. Allow the meat to cool approximately 15 minutes, then shred into bite-sized pieces using two forks. This requires patience.
• In a medium bowl, whisk together cider vinegar, water, ketchup, brown sugar, salt, red pepper flakes, black pepper, and white pepper. Continue whisking until brown sugar and salt have dissolved. Place shredded pork and vinegar sauce in a large roasting pan, and stir to coat pork. Serve immediately, or cover and keep warm on the grill for up to one hour until serving.

NEWCASTLE® BBQ PULLED PORK

Steps:

• Place onion, olive oil, and garlic in a slow cooker. Arrange pork over onion mixture and add ale. Season with black pepper.
• Cook on Low for 6 to 8 hours. Drain and discard liquid from slow cooker. Shred pork with 2 forks and add barbeque sauce and liquid smoke.
• Continue to cook on Low for 2 more hours.

NORTH CAROLINA-STYLE PULLED PORK BARBECUE

Steps:

• Prepare the barbecue sauce the day before cooking the meat.
• Preheat the oven to 275 degrees.
• In a large (6- to 8- quart) ovenproof casserole or flameproof roasting pan, heat oil over medium-high heat. Add meat, and brown on all sides, about 8 minutes a side. Remove meat and wipe out casserole.
• Place a rack in the bottom of the casserole. Put the meat on the rack, and cover with 2 1/2 cups barbecue sauce. Cover and cook for about 4 hours, basting occasionally, until the internal temperature of the thickest part of the meat reaches 150 to 180 degrees. Remove from oven, and set aside to cool.
• Gently heat remaining barbecue sauce. When meat is cool enough to handle, trim and discard fat. Shred meat coarsely by hand, or pull it with two forks. Put shredded meat in a large bowl, and toss with warmed sauce. Serve on rolls or slices of white bread, with coleslaw and bread-and-butter pickles on the side.

NORTH CAROLINA PULLED PORK

Steps:

• Preheat slow cooker on Low for 15 minutes.
• Season pork shoulder with salt and pepper; place pork in preheated slow cooker. Mix ketchup, brown sugar, and vinegar in a bowl; pour over pork.
• Cook on Low for 8 hours. Transfer pork to a large platter and slice into 3 to 4 pieces. Shred meat with 2 forks and return to slow cooker. Continue to cook for 1 hour.

BBQ PULLED PORK

Steps:

• Heat oven to 150C/130C fan/gas 2. Rub the pork with 2 tbsp of the olive oil. Heat a large non-stick pan until very hot and sear the pork on all sides until golden brown.
• Place the meat on a wire rack in a roasting tin. Mix the paprika, mustard powder, garlic and onion salt, and some black pepper with the liquid smoke, if using. Brush all over the meat.
• Add 1 cup of water to the roasting tin, cover very tightly with foil and cook for 5 hrs or until almost falling apart.
• Drain the juices from the meat into a measuring jug. Shred the pork using 2 forks, discarding the fat.
• Skim off the fat from the juices. Mix 125ml of the juices with 4 tbsp BBQ sauce (see recipe in 'goes well with') and pour over the meat. Keep warm until serving, or reheat.
• To assemble, pile the meat into the halved brioche buns, spoon over the BBQ sauce, top with coleslaw and pickles, and sandwich together.