Tasteofhomeindoorbarbequedpulledpork Recipes

PULLED BBQ PORK

Steps:

• In a large skillet, saute onions in oil until tender. Add the garlic, pepper flakes and pepper; cook 1 minute longer. Stir in the tomatoes, brown sugar, vinegar, hot pepper sauce, Worcestershire and cumin. Cook over medium heat until heated through and sugar is dissolved., Cut roast in half. Place in a 5-qt. slow cooker; pour sauce over the top. Cover and cook on low for 10-12 hours or until meat is tender. Remove roast; cool slightly. Skim fat from cooking juices. Shred meat with 2 forks and return to the slow cooker. Heat through. With a slotted spoon, place 3/4 cup meat mixture on each roll.

PORK BARBEQUE

Steps:

• In a bowl, mix the wine, white pepper, liquid smoke, garlic, black pepper, pepper sauce, and Worcestershire sauce. Place pork in a slow cooker, and cover with the sauce mixture. Cover, and cook 4 to 5 hours on Low, or until the meat shreds easily.
• Shred the pork with a fork. Mix in the barbeque sauce, onion, green bell pepper, red bell pepper, and yellow bell pepper. Continue cooking 30 minutes, or until vegetables are tender.
• Place pork in a strainer to remove excess liquid, pushing down with a large spoon to extract as much moisture as possible. Liquid may be reserved as a dipping sauce.

BARBECUED PULLED PORK

Steps:

• Combine all spices in a bowl and rub onto roast. I sometimes let my roast marinade in the rub over night.
• Place pepper & onion into slow cooker, add roast. I don't use the green pepper.
• Combine sauce & brown sugar and pour over meat. Cover and cook on LOW 8-10 hours. Or until you can shred the meat easily with two forks. I normally cook mine 15-20 hrs in crockpot but it should be done much sooner than that.
• Serve on Buns or over rice.

TASTE OF HOME INDOOR BARBEQUED PULLED PORK

Steps:

• Combine all the dry spices, including salt and pepper. Pat pork dry with paper towels, and sprinkle all over with spice mixture.
• Heat oil in large skillet over medium-high heat until just smoking. Add pork and cook until well-browned, about 4 or 5 minutes per side. Transfer to large bowl, tent with foil. Let rest 5 minutes. Using 2 forks, shred into bite-sized pieces.
• Meanwhile, add liquids to empty skillet, scraping up any browned bits. Simmer over medium-low until it has thickened, about 3 minutes. Stir in shredded pork. Cook until heated through, about 2 minutes. Season with salt and pepper.

BARBEQUED PORK

Steps:

• Cut the pork butt in half, then slice each half into 3/4-inch thick strips. (You should have about 12 strips). Place the pork in a nonreactive bowl. Combine the marinade ingredients in a small bowl and pour over the pork strips. Turn the meat to evenly coat, then cover, refrigerate, and marinate at least 3 hours or up to overnight, turning the meat occasionally.
• Preheat oven to 350 degrees F. Arrange a rack in a large roasting pan, and fill the pan with 1/4 inch of water. Remove the pork from the marinade and arrange on the rack. Roast for 45 minutes. Meanwhile, combine the honey and boiling water in a small bowl. After 45 minutes, brush the pork strips with the glaze, increase the oven to 425 degrees F, and roast for another 15 to 20 minutes, brushing with the glaze every 5 minutes. When pork is cool enough to handle, slice across the grain into 1/2-inch slices and arrange on a platter to serve.

3 INGREDIENT PULLED PORK BARBEQUE

Steps:

• Stir 1 bottle barbeque sauce and dry onion soup mix together in the bottom of a large slow cooker crock. Place pork loin and ribs into the slow cooker.
• Cook on High until the meat begins to fall apart, 6 to 8 hours. Remove meat and set aside. Allow crock to cool enough to handle; pour liquid into a bowl. Clean the crock and return it to the slow cooker.
• Debone ribs; discard bones and any fat. Shred meat from the ribs. Shred pork loin meat using two forks pulling them in opposite directions. Return all the shredded meat to the slow cooker. Pour 1 bottle barbeque sauce over the pork. Add a small amount of water to the sauce bottle, shake vigorously to get as much sauce from the bottle as possible, and pour into the slow cooker.
• Cook on Low for 1 hour.

BARBEQUE PORK TWO WAYS

Steps:

• Cut boneless pork shoulder crosswise into 1/4 inch slices. Partially freezing it will make slicing easier.
• In the slow cooker, combine sliced pork, onion, garlic, brown sugar, dry mustard, salt, pepper, ketchup, and Worcestershire sauce; mix well, and cover. Cook on Low, stirring occasionally, for 6 to 8 hours or until the meat is tender.
• OR : In a Dutch oven or large saucepan, combine pork, onion, garlic, brown sugar, dry mustard, salt, pepper, ketchup, and Worcestershire sauce; mix well. Bring to a boil, reduce heat, and cover. Simmer, stirring occasionally, for 2 1/2 to 3 hours or until pork is tender.

BBQ PORK SHOULDER

Steps:

• Combine dry rub ingredients and rub all over pork shoulder. Cover and refrigerate for 24 hours.
• Combine ingredients for basting sauce and mix thoroughtly; cover and refrigerate overnight to blend flavors.
• Preheat oven to 250. Place pork shoulder in roaster pan with a rack underneath. Brush some of the basting sauce over pork. Cook for 8-9 hours or until pork falls apart, basting every hour.
• Meanwhile, combine barbeque sauce ingredients in saucepan and bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Serve with pork.
• It would be great served on buns with the sauce.

BARBECUED PORK SANDWICHES

Steps:

• Place roasts in an 8-qt. Dutch oven; add water and salt. Cover and cook on medium-low heat for 2-1/2 hours or until a thermometer reads 145°. , Remove roasts; let stand for 10 minutes. Shred with a fork; set aside. Skim fat from cooking liquid and discard. Drain, reserving 1 cup cooking liquid. Add the meat, ketchup, celery, steak sauce, brown sugar, vinegar and lemon juice. Cover and cook over medium-low heat for 1-1/2 hours. Serve on buns.