Best Its Ok To Cheat Pulled Pork Recipes

Ultimate Cheater Pulled Pork image

Provided by ratherbeswimmin

Categories Pork

Time 12h20m

Yield 12-14 serving(s)

Number Of Ingredients 4

1 (5 -6 lb) boneless boston butt (or same weight of boneless country-style ribs)
1/4 cup cheater basic dry rub seasonings (Cheater Basic Dry Rub)
1/2 cup liquid smoke
barbecue sauce (your choice)

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°.

Nutrition Facts : Calories 412, Fat 29.9, SaturatedFat 10.4, Cholesterol 134.2, Sodium 119.1, Protein 33.4

It's Ok to Cheat Pulled Pork image

Provided by Morrison

Categories Pork

Time 6h30m

Yield 12-16 portions, 8-12 serving(s)

Number Of Ingredients 9

4 lbs pork shoulder or 4 lbs boneless pork loin
1/2 cup yellow mustard
1/4 cup honey
3 tablespoons brown sugar (light or dark, whatever you prefer)
3 tablespoons chili powder (again, either light or dark is fine)
2 teaspoons cayenne pepper
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons celery salt (my preference is the celery seed) or 2 teaspoons celery seeds (my preference is the celery seed)

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.