Yankee Cheater Pulled Pork Recipes

SOUTHERN YANK PULLED PORK BBQ

Steps:

• Mix together the barbecue sauce, ketchup, onion, celery, water, garlic, honey, brown sugar, Worcestershire sauce, chili powder, hot pepper sauce, salt, and black pepper in a slow cooker until thoroughly combined. Place the pork roast into the mixture, spoon sauce over the meat, and set the cooker to Low. Cook 7 to 8 hours; to serve, shred the meat with 2 forks, and serve with sauce.

YANKEE CHEATER PULLED PORK

Steps:

• Puree chipotle peppers with adobo sauce until smooth.
• Place pork shoulder in a large crock pot.
• Open beer and drink half.
• Combine other half with tomato sauce and pureed peppers.
• pour over pork.
• Set slow cooker to low and let it cook for at least 12 hours.
• Once pork is falling apart, remove from liquid, wrap with foil and set aside.
• Remove fat layer from liquid with a gravy separator or a turkey baster.
• in a medium saucepan, simmer liquid on a med-low heat to reduce by a third.
• once liquid has reduced, add remaining ingredients and simmer until it thickens a little bit.
• Adjust seasoning to taste.
• Pull apart pork with 2 forks or your hands, be sure to remove any excess fat and bones if any.
• I put meat back into my crock pot on the warm and then add the sauce and stir it all up.
• Serve on a warm roll or bun with some cole slaw.

ULTIMATE CHEATER PULLED PORK

Steps:

• Cut the pork butt into medium (2- to 3-inch) chunks (the ribs don't need to be cut up).
• Put the pieces in a large slow cooker (at least 5 quarts); sprinkle the meat with the rub, turning the pieces to coat evenly.
• Add in the liquid smoke.
• Cover and cook on low for 10-12 hours (high for 5-6 hours), until the meat is pull-apart tender and reaches an internal temperature of 190°.
• Using tongs and a slotted spoon, transfer the meat to a rimmed platter or baking sheet; let rest until cool enough to handle.
• Pull the meat into strands; it should shred very easily; serve the barbecue piled on buns with your favorite barbecue sauce.
• *Big Oven Butt--heat oven to 300°; place pork butt in a large roasting pan; coat the outsides generously with the dry rub.
• Pour in the bottled smoke; cover the pan with heavy-duty foil.
• Roast for 5-8 hours, until the meat is pull-apart tender and reaches an internal temperature of 190°.

IT'S OK TO CHEAT PULLED PORK

Steps:

• Rub the meat (fat side up of course) with the mustard until the top is coated sufficiently.
• Drizzle the honey on in a zig-zag pattern (I like side-to-side as opposed to top-to-bottom).
• Sprinkle on the remaining ingredients in order, covering the top of the meat entirely with the spices.
• You can apply the rub the night before if you'd like, but it is not vital.
• Prepare smoker per manufacturer's instructions.
• When the smoker has reached 225-250F add the meat. Be sure to keep the smoker's temp around this level for best results.
• After approximately 3 hours turn your oven on to 225°F.
• Prepare a serving dish with a double layer of foil that will be large enough to complete wrap around the meat and seal tightly.
• When oven is up to temperature transfer the meat to the foil and wrap lightly.
• Place pan on center rack and cook remaining 3-4 hours.
• Allow the meat to settle for at least ten minutes before shredding with a fork. The pork should have an internal temperature of at least 195°F This will make for much easier shredding.
• I like to serve my pulled pork with with the sauce described in Recipe #204901.

SIMPLE SLOW COOKER PULLED PORK

Steps:

• Remove any excess fat from pork. Rub dry rub on all sides of pork. Slather Chipotle Tabasco on all sides and rub in with your hands. (The previous steps may be done the night before if desired). Put pork into slow cooker, preferably on a small rack. Mix beef broth and Liquid Smoke; pour around edges (avoid washing rub off).
• Cook on high slow cooker setting for one hour, then low setting for eight hours.
• Remove pork from cooker. Discard any fat or bone. Shred pork with two forks. To keep warm for serving, put shredded pork into ovenproof dish, add a little of the cooking liquid to moisten, and return to drained slow cooker or cover with foil and put into 200 deg. oven.