Scott Peacocks Pulled Pork Recipe 415

SCOTT PEACOCK'S PULLED PORK

Steps:

• Trim fat from pork, leaving fat cap about 1/4-inch thick. Pat pork dry with paper towels. Place on a large piece of plastic wrap. Spread mustard on all sides of pork. In a small bowl stir together brown sugar, salt, paprika, chili powder, black pepper and garlic powder. Coat all sides of pork with spice mixture. Wrap the pork tightly in the plastic wrap. Place on a tray and chill for at least 1 hour or overnight.
• Preheat oven to 325°F. Line a shallow roasting pan with foil. Place a rack in the pan. Unwrap pork and place on the rack. Roast, uncovered, for 4 hours. Wrap roast with a double thickness of foil and return to the rack. Roast for 2 hours more or until an instant-read thermometer inserted in meat registers at least 190°F. Remove from oven. Let roast stand for 30 minutes to 1 hour (this allows the "bark" or "crust" to soften). Unwrap. Using 2 forks, pull the pork apart, removing any large pockets of fat as you pull. Serve with pickles,onion slices, and Spicy Vinegar. Spicy Vinegar
• Stir together all ingredients in a non-reactive container. Cover and store at room temperature at least 3 days or up to 6 months (the flavor will mellow over time).

SCOTT PEACOCK'S PULLED PORK RECIPE - (4.1/5)

Steps:

• Trim fat from pork, leaving fat cap about 1/4-inch thick. Pat pork dry with paper towels. Place on a large piece of plastic wrap. Spread mustard on all sides of pork. In a small bowl stir together brown sugar, salt, paprika, chili powder, black pepper and garlic powder. Coat all sides of pork with spice mixture. Wrap the pork tightly in the plastic wrap. Place on a tray and chill for at least 1 hour or overnight. Preheat oven to 325 degrees F. Line a shallow roasting pan with foil. Place a rack in the pan. Unwrap pork and place on the rack. Roast, uncovered, for 4 hours. Wrap roast with a double thickness of foil and return to the rack. Roast for 2 hours more or until an instant-read thermometer inserted in meat registers at least 190 degrees F. Remove from oven. Let roast stand for 30 minutes to 1 hour (this allows the "bark" or "crust" to soften). Unwrap. Using 2 forks, pull the pork apart, removing any large pockets of fat as you pull. Serve with pickles,onion slices, and Spicy Vinegar. Slow Cooker directions: Prepare recipe through step 1 except reduce the salt to 1 tablespoon. Unwrap roast and place in a 6-quart slow cooker. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours (190 degrees F). Remove meat from cooker, strain cooking juices. When cool enough to handle, use 2 forks to pull the pork apart, removing any large pockets of fat as you pull. Drizzle with cooking juices, if you like, to reach desired moistness. Serve as directed. Spicy Vinegar Stir together all ingredients in a non-reactive container. Cover and store at room temperature at least 3 days or up to 6 months (the flavor will mellow over time). Per serving: 146 kcal cal., 5 g fat (2 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 60 mg chol., 998 mg sodium, 4 g carb., 0 g fiber, 4 g sugar, 19 g pro Barbecue Sauce In a saucepan combine catsup, water, onion, vinegar, sugar, Worcestershire sauce, celery seed, salt, and hot pepper sauce. Bring to boiling; reduce heat. Simmer, uncovered, 10 to 15 minutes or to desired consistency. Brush on beef, pork, or poultry during last 10 to 15 minutes of grilling or roasting. If desired, pass any remaining sauce. Makes 1-3/4 cups sauce (twenty-eight, 1-tablespoon servings).Prepare sauce; cover and chill up to 3 days or freeze up to 1 month. Thaw overnight in refrigerator before using. Per serving: 13 kcal cal., 140 mg sodium, 4 g carb.

BOB'S PULLED PORK ON A SMOKER

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.

SUNNY'S EASY 4-INGREDIENT PULLED PORK

Steps:

• Sprinkle the pork butt generously with salt, black pepper and about a tablespoon ground cumin. Place in a slow cooker.
• In a medium bowl, whisk together the salsa, peanut butter and remaining tablespoon cumin. Pour into the slow cooker over the pork butt. Cook on low for 8 hours, or until fork tender.
• Remove the pork butt from the slow cooker and shred with 2 forks. Serve in bowls over the Mashed Potatoes, topped with a ladle of the cooking liquid from the slow cooker.
• Add the butter to a medium pot and place over medium-low heat. Once melted, add the garlic and cook until the garlic flavor is infused into the butter, 2 to 3 minutes. Add the mashed potatoes and mix to combine. Cook until the mashed potatoes are heated through, about 5 minutes. Top with the scallions and serve.

SCOTT PEACOCK'S HOMEMADE BAKING POWDER

Steps:

• Combine cream of tartar and baking soda in a small bowl, and sift together 3 times through a fine sieve. Store baking powder in a clean, dry, airtight jar at room temperature, away from sunlight, up to 6 weeks.