Best Pulled Pork From Start To Finish Recipes
PULLED PORK FROM START TO FINISH
This recipe is something that I have tried to find on the internet and had no luck finding. Its a start to finish recipe of making a great pulled pork meal. Its easy to do but it takes time. Things that you will need will be a smoker. Preferably wood charcoal but I have used my gas wood smoker and it turns out just as good. 1.5 gallon crock pot 1 bag of wood chips (I use Hickory but depending on your flavor needs you can use a different kind)
Provided by SconnieSmoker
Categories One Dish Meal
Time 8h30m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Start your smoker and get the temperature to 250°F While the smoker is heating up take the fully thawed pork shoulder and rub the seasoning salt on it like you would a dry rub. Once the smoker is heated up add water to the water tray and wood chips to the burn box. smoke seasoned pork roast for about 3 1/2 hours checking the wood chips every hour. Remember if the smoker isn't billowing smoke it is still smoking. Turn your pork roast over at least once during the smoking process.
- (on a side note: if you do not have a smoker you can use a charcoal grill or a gas grill with a wood chip box to smoke with. just use indirect heat).
- After 3 1/2 hours you should have a perfectly smoked pork roast. But we are only half done. Take the smoked pork roast and use the garlic powder as another rub. I think it helps with the flavoring while it is being slow cooked. Now it's time to put the whiskey and water in the crock pot. Add the pork that you just put garlic powder on into the crock pot. Set to low and let it cook for another 3 hours. The alcohol burns off and leaves a really nice flavor to compliment the smokiness of the pork.
- After 3 hours the pork should be falling apart (which is amazing!) Take the pork out of the crock pot and drain out the water and whiskey mix, pour in 12 Oz of BBq sauce into the crock pot. Take the pork roast and pull it apart with a large fork so it looks like shredded beef. Add shredded pork back to the crock pot and stir in BBQ sauce. cover and set on low for one hour.
- Serve on a bun or just eat it plain! Either way it is awesome!
Nutrition Facts : Calories 382.3, Fat 23.9, SaturatedFat 8.3, Cholesterol 93.9, Sodium 351.9, Carbohydrate 11.3, Fiber 0.2, Sugar 8.2, Protein 22.7
THE BEST PULLED PORK
Chipotle powder, apple cider and ketchup create the perfect balance of smoky, sweet and tangy without the need for a smoker or grill! For our classic, satisfying pulled pork, all that's required is a flavorful homemade rub and a long trip to the oven to cook low and slow until it's meltingly tender. Eat it as-is, or pile onto a potato roll with your favorite toppings for the ultimate sandwich. Coleslaw is a traditional accompaniment, and we love a vinegary one for the way it cuts through the richness of the pork.
Provided by Food Network Kitchen
Categories main-dish
Time 5h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Whisk together the chile powder, salt, paprika, garlic powder, onion powder, black pepper and 2 tablespoons of the brown sugar in a small bowl until completely combined and no lumps remain. Spread the spice rub evenly over the pork butt, pressing it into the flesh on all sides. Let the pork sit at room temperature for at least 1 hour or wrap tightly with plastic wrap and refrigerate for up to 48 hours.
- Position a rack in the lower third of the oven and preheat to 275 degrees F.
- Whisk together the barbecue sauce, apple cider, ketchup, mustard, Worcestershire sauce and the remaining 1/2 cup brown sugar in large Dutch oven or other heavy large pot until combined. Transfer the pork and any accumulated juices to the pot, turning the pork to coat it with sauce. Bring the sauce to a boil over medium-high heat. Then cover, transfer to the oven and bake until the pork is very tender and easily shreds when pulled apart with a fork, 3 to 3 1/2 hours. Let the pork cool uncovered for 30 minutes.
- Reserve 1 cup of the sauce for serving, then smash the pork into the remaining sauce with a potato masher; it should fall apart and shred completely. Stir to combine the pork with the sauce. Serve on toasted potato rolls topped with coleslaw. Pass the reserved sauce.
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