Pulled Pork Recipes Marinade Overnight

STEPHANIE'S AMAZING PULLED PORK AND DRY RUB

Steps:

• Preheat oven to 275.
• Rub the pork with your dry rub you can do this the night before or an hour before cooking.
• In a roasting pan pour in juice or water add liquid smoke.
• Place pork on roasting rack or upside down muffin tin. Cook for 5-6 hours.

SWEET AND SAVORY SLOW COOKER PULLED PORK

Steps:

• Place the pork shoulder roast into a large plastic bag, pour 1 cup of root beer over the meat, and squeeze out all the air from the bag. Seal the bag closed, and refrigerate 6 hours to overnight.
• The next day, mix together the light brown sugar, kosher salt, black pepper, paprika, dry mustard, onion powder, garlic salt, celery salt, cinnamon, ginger, and nutmeg in a bowl.
• Remove the meat from the marinade, and shake off the excess. Rub the meat all over with the spice mixture, wrap in plastic wrap, and refrigerate for 30 minutes to 2 hours.
• Mix together the balsamic vinegar, 1 1/2 cups of root beer, whiskey, and brown sugar in a bowl, and stir until the sugar dissolves.
• Heat the olive oil in a skillet over medium-high heat, and sear the meat on all sides until the meat develops a brown crust, about 3 minutes per side. Place the seared meat into a slow cooker. Pour the balsamic vinegar-root beer mixture over the meat, set the slow cooker to High, and cook for 6 to 8 hours.
• Remove the roast from the slow cooker, and shred with 2 forks. Discard the bones and all but 1 cup of the liquid in the slow cooker. Return the shredded meat to the cooker, mix in the barbecue sauce, and let sit on Low until ready to serve. Serve piled on buns.

BIG V'S SLOW-COOKER PULLED PORK

Steps:

• Mix beer, mustard, honey, Worcestershire sauce, garlic, cayenne pepper, and salt in a bowl until honey is dissolved. Pour a small amount of the beer marinade into a slow cooker; add pork. Pour remaining marinade over pork. Cover and refrigerate overnight, turning pork occasionally.
• Cook pork on Low in the slow cooker for 8 hours, basting occasionally. Add water if the pork becomes dry. Drop onion around pork and continue to cook until pork is very tender, about 2 hours more.
• Pull and shred pork with two forks, discarding any pieces of fat. Transfer pork to a serving dish. Skim remaining onion from the slow cooker using a sieve and add to pork.

PULLED PORK SANDWICHES

Steps:

• For the pork and marinade: In a bowl, mix together the paprika, brown sugar, salt, pepper, mustard and cayenne.
• Put the pork in a resealable plastic bag, add half of the dry marinade, seal the bag and rub the marinade into the meat. Refrigerate overnight up to 24 hours.
• Preheat the oven to 270 degrees F.
• Remove the pork from the fridge and rub with the remaining marinade. Wrap in aluminum foil and put on a baking sheet. Bake until tender, 7 to 8 hours. Pull the pork out of the oven and shred it with two forks
• For the vinegar sauce: In a mixing bowl, whisk together the ketchup, vinegar, maple syrup, pineapple, cayenne, mustard and salt.
• To make the sandwiches: Put a portion of pulled pork in a bowl; add a few tablespoons of vinegar sauce and mix. Pile on the toasted brioche buns and serve with a side of plantain chips.

AWARD WINNING COMPETITION BARBECUE PORK BUTT RECIPE

Steps:

• Preheat a charcoal grill to 225 degrees F. Carefully edge the coals to 1 side and then add 1/2 cup drained wood chips. Place 1 cup of water in metal drip pan on opposite side.
• Inject the pork butt with brine about every 2-inches and then rub with marinade and dust with Dry Rub. Place the pork on the grill, directly over the drip pan and cook. Be sure to replenish the coals as the temperatures drops, the chips as the smoke dissipates and the water in the drip pan.
• After 6 hours, spray the pork with Cider Mop every half hour. Cook until a thermometer placed into the thickest part of pork reaches 195 degrees F. Transfer to a platter, brush with the sauce and let rest 30 minutes. To serve, slice into 1/2-pound servings, place on plates and serve with extra sauce alongside.
• Combine all ingredients in a bowl until the salt and sugar dissolve and then place into meat syringe for immediate brining or reserve, refrigerated, for later use.
• Place all ingredients into a blender and puree. Remove to an airtight container and store in the refrigerator until needed.
• Combine all ingredients in a medium bowl. Mix well and store in an air tight container for later use.
• Combine all ingredients in a medium bowl. Mix well to combine and store in the refrigerator until needed.
• Heat the oil in a saucepan set over medium heat. Add the bacon and cook until browned and crispy, about 4 minutes. Reduce the heat to low and add the onion, garlic, onion power, garlic powder, black pepper, and cloves. Cook for about 5 minutes, stirring constantly. Add the sugar and water and then bring to a simmer. Stir in the ketchup, mustard, honey, preserves and juice and then simmer for 20 minutes. Remove the pan from the heat and season with the vinegar. Remove the bacon with a spider and discard. Puree the mixture with a hand blender and then cool and reserve for later use.

OVERNIGHT SLOW ROASTED PORK

Steps:

• Preheat oven to maximum.
• Smash fennel seeds with salt in a mortar and pestle until fine.
• Put the veggies, garlic, and thyme sprigs into a large roasting tray.
• Pat shoulder with olive oil and put on top of the veggies. It is IMPERATIVE that it covers all the veggies, or they will burn, and your sauce will not work.
• If you use a Boston Butt be sure to reduce cooking time!
• Massage with the powdered fennel, rubbing into the scores.
• Put into max heated oven for 20-30 minutes, or until it is beginning to color, then turn down to 250F and cook for 9-12 hours or until you can pull it with a fork (198 internal temp).
• Tip all the wine into the roasting tray and let it cook for another hour until you have a nice thick sauce.
• Remove and let rest for a half hour, before moving to a very large cutting board.
• Mash up the veggies in the tray with a potato masher. Add chicken stock, and boil until you have a nice gravy. You may need to thicken it.
• Serve with braised greens, baked beans and the lovely gravy. Yum!