Mr Cs Pulled Pork Recipes

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SLOW COOKER TEXAS PULLED PORK



Slow Cooker Texas Pulled Pork image

Slow cooked, Texas-style pulled pork that is served on a buttered and toasted roll. My family's favorite.

Provided by cmccreight

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 5h15m

Yield 8

Number Of Ingredients 14

1 teaspoon vegetable oil
1 (4 pound) pork shoulder roast
1 cup barbeque sauce
½ cup apple cider vinegar
½ cup chicken broth
¼ cup light brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 extra large onion, chopped
2 large cloves garlic, crushed
1 ½ teaspoons dried thyme
8 hamburger buns, split
2 tablespoons butter, or as needed

Steps:

  • Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
  • Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
  • Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.

Nutrition Facts : Calories 527.7 calories, Carbohydrate 45.5 g, Cholesterol 98.4 mg, Fat 23.2 g, Fiber 2.6 g, Protein 31.9 g, SaturatedFat 8.7 g, Sodium 802.7 mg, Sugar 17.1 g

MR. C'S PULLED PORK



Mr. C's Pulled Pork image

Yield Serves 12 to 20

Number Of Ingredients 9

1/4 cup seasoning salt (such as Lawry's)
1/4 cup freshly ground black pepper
3 tablespoons salt
2 tablespoons granulated garlic
1 teaspoon cayenne pepper
1 tablespoon sugar
4 cups water
1 cup hot sauce (such as Louisiana)
5 to 6 pounds pork shoulder

Steps:

  • Preheat a smoker or grill set up for indirect cooking until the temperature reaches 225°F.
  • In a bowl, combine the seasoning salt, pepper, salt, granulated garlic, cayenne, and sugar to make the dry rub.
  • Combine the water and the hot sauce in a deep pan large enough to hold the pork shoulder. Rub the spice mixture into the pork shoulder, then place it into the pan and transfer to the smoker. Cook for 12 to 15 hours, or until it is so tender it pulls apart with ease. (You will have to keep an eye on the fire, adding more wood every few hours, to keep it at a constant 225°F. Another option is to use a smoker with an automatic wood-pellet feeder.)
  • Serve chopped or sliced across the grain.

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