Best Yankee Cheater Pulled Pork Recipes

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°.

BEGINNER'S PULLED PORK

Steps:

• Combine sugar, paprika, garlic powder, onion powder, cumin, cayenne, and 1/2 teaspoon salt in a bowl.
• Using a fork, prick pork all over.
• Rub sugar mixture over pork, wrap tightly in plastic wrap, and refrigerate for 8-24 hours.
• Unwrap pork and place in slow cooker.
• Spread barbecue sauce evenly over pork, cover, and cook until pork is tender, 9-11 hours on LOW or 5-7 hours on HIGH.
• Transfer pork to large bowl; let cool slightly, then shred into bite-size pieces discarding excess fat; cover to keep warm.
• Let braising liquid settle for 5 minutes, then remove fat from surface using a large spoon.
• Season with salt, pepper, sugar, and vinegar to taste.
• Toss shredded pork with 1 cup braising liquid; add more liquid as needed to keep meat moist.
• Serve on buns with pickle chips and more barbecue sauce.

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.

ULTIMATE CHEATER PULLED PORK

Steps:

• 1. 1. If you like, cut the pork butt into medium (2 to 3-inch) chunks (the ribs don't need to be cut up). 2. Put the whole butt or the pieces in a large bowl or directly into a large slow cooker (at least 5 quarts). Sprinkle the meat with the rub, turning the butt to coat evenly. Add the bottled smoke. 3. Cover and cook on high 5 to 6 hours or on low for 10 to 12 hours until the meat is pull-apart tender and reaches an internal temperature of 190° F. 4. Using tongs and a slotted spoon, transfer the meat to a rimmed platter or baking sheet. Let rest until cool enough to handle. 5. Pull the meat into strands. It should shred very easily. Serve the barbecue piled on buns with your favorite barbecue sauce. 6. To serve the barbecue later, cover and refrigerate the meat when it has cooled. Pour the meat juice into a separate container and refrigerate. Before reheating the juice, skim and discard the congealed fat layer on the top.
• 2. Big Oven Butt A big pork butt cooks to pull-apart tenderness as well in an oven as in a slow cooker. It's up to you so choose your weapon. Heat the oven to 300° F. Place the 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 aluminum foil. Roast 5 to 8 hours, until the meat is pull-apart tender and reaches an internal temperature of 190° F.