Its Ok To Cheat 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°.

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.

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 the bottled smoke.
• COVER and cook on high for 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.
• 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.
• 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.
• To reheat the barbecue, Place it in a saucepan moistened with some of the reserved juice. Gently heat the meat on medium-low, stirring occasionally. Or, place it in a covered casserole with some of the reserved juice and heat in a 350°F oven for 20 to 30 minutes.
• While the meat warms, Combine the barbecue sauce and some of the additional reserved meat juice in a saucepan. Heat through and serve with the barbecue.
• 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 for 5 to 8 hours, until the meat is pull-apart tender and reaches an internal temperature of 190°F.
• Country-style pork ribs aren't ribs in the traditional sense of a long bone wrapped in meat. They're more meat than bone (if they have any bone at all), and they're best with a knife and fork, a little sauce, and some corn bread. Done in a slow cooker, these ribs melt into short-strand pulled-pork barbecue in less time than a Boston butt shoulder because the ribs come already cut. Country-style ribs give off less meat juice and less fat than the shoulder, too.

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.