Pork Of The Gods Paleopotcom Smokey Pulled Pork Recipes

BOB'S PULLED PORK ON A SMOKER

Bob's Pulled Pork on a Smoker image

This is the correct way to smoke a pork shoulder with professional results--from the brine, to the rub and sauce, to the rave reviews you will receive. Smoke is the key to breaking down the fat which adds flavor and moisture to the shoulder. Place in a bun with your favorite BBQ sauce.

Provided by bobthecook1

Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes

Time 20h10m

Yield 20

Number Of Ingredients 11

Ingredients

1 (8 pound) pork shoulder roast
1 quart apple cider, or as needed
5 tablespoons white sugar
5 tablespoons light brown sugar
2 tablespoons kosher salt
2 tablespoons paprika
1 tablespoon onion powder
1 tablespoon freshly ground black pepper
1 tablespoon garlic powder
1 onion, chopped
3 cups hickory chips, or more as needed, soaked in water

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.

Nutrition Facts : Calories 441.9 calories, Carbohydrate 15.2 g, Cholesterol 103.9 mg, Fat 32.1 g, Fiber 0.5 g, Protein 23.7 g, SaturatedFat 11.2 g, Sodium 2690.8 mg, Sugar 13.1 g

PORK OF THE GODS (PALEOPOT.COM SMOKEY PULLED PORK)

Pork of the Gods (PaleoPot.com Smokey Pulled Pork) image

This has become my family's FAVORITE pulled pork recipe. Posting here to make it easy for me. For the original posting visit http://paleopot.com/2013/01/paleo-smoky-pulled-pork/. We don't usually bother with the garlic, onion, or rest in the fridge overnight (out of laziness)--we literally rinse, drop in the crockpot, sprinkle liberally with seasoning, set and forget. Yield is approximate; cook time is 8-10 hours.

Provided by O-mama

Categories Pork

Time 10h10m

Yield 6 cups

Number Of Ingredients 8

Ingredients

4 -6 lbs pork shoulder
6 garlic cloves
2 small yellow onions or 2 small white onions
1/4 cup spanish smoked paprika
2 tablespoons instant minced onion
1 tablespoon ground black pepper
1 tablespoon cumin
1 tablespoon chili powder

Steps:

Peel your garlic and cut each clove in half. Using a thin knife poke holes into your pork shoulder and then press your garlic inches PaleoPot.com likes to stick a few pieces under the fat cap as well.
Mix your dry rub ingredients well in a bowl or large plastic bag.
Coat your pork shoulder with your dry rub as evenly as possible. Allow your spice coated pork shoulder to sit in the fridge overnight if possible. This step is not necessary, yet I find that this marination time helps the meat pull some of the spice in better. You can either use a large resealable bag or plastic wrap.
Slice your onions into thick slices and line your slow cooker with them. Place your pork shoulder on top of the onions with the fat cap facing upwards.
Set your slow cooker to low for 8 to 10 hours. Your meat is done when it easily pulls apart with a single fork.
Remove your fat cap and bone from the meat. Now simply use a pair of forks to shred your tender meat into pulled pork goodness.
PaleoPot.com makes suggestions for leftovers that include adding to salads or stirfrys, wrapping with lettuce for a grain-free taco, using in a breakfast scramble or omelet, on cucumber sliders, etc. I can eat my weight in it just by itself it's so yummy!

Nutrition Facts : Calories 756.7, Fat 55.5, SaturatedFat 19.1, Cholesterol 214.7, Sodium 225.3, Carbohydrate 8.9, Fiber 3.1, Sugar 2.2, Protein 53.7

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