Smokybourbonpulledporksandwichesfromyourcrockpot Recipes

EASY SMOKY BBQ PULLED PORK

Steps:

• Preheat your smoker. You want your smoker running at 275 degrees for this recipe. You can use your favorite hardwood for flavor, but I recommend apple, cherry, or maple.
• Trim your pork shoulder. Use a sharp knife to remove some of the fat cap on top of the pork shoulder. You want about 1/8th inch of fat left on top of the shoulder. I don't generally remove the fat cap, but with this higher heat cooking process and the foil wrap (read on for that step), I wanted to remove excess fat now.
• Season your pork shoulder. Use your favorite BBQ seasoning and shake on all sides of the pork shoulder. I am using my Signature Sweet Rub (you can find the recipe HERE or purchase your own bottle HERE).
• Smoke the pork. Place your seasoned pork shoulder on the grates of your smoker, close the lid, and smoke at 275 degrees F until the pork reaches an internal temperature of 165 degrees F. This process typically takes about 4.5-5 hours for an 8-pound shoulder.
• Wrap your pork shoulder. Using Reynolds Wrap® Heavy Duty Foil, wrap your pork shoulder tightly with a healthy drizzle of 3/4 cup of your favorite BBQ Sauce. The thick layer of Heavy Duty Foil will keep all of the moisture and the heat in the pork shoulder during the last phase of the cooking process.
• Finish cooking the pork. Place the tightly wrapped pork shoulder back on the smoker at 275 degrees F and cook until an internal thermometer reads at least 200 degrees F in the thickest part of the shoulder. You want the thermometer to slide into the meat easily with very little resistance. Every pork shoulder is different and yours might not be super tender until 203 or even 205 degrees F. This wrapped cooking phase typically takes 90 minutes, to 2 hours.
• Rest the finished pork. When your pork shoulder is nice and tender, turn off the smoker and transfer the foil-wrapped pork shoulder to a baking pan or dish. Allow the roast to rest at room temperature in the foil for at least 30 minutes, or up to an hour.
• Shred your BBQ Pulled Pork. Unwrap the pork shoulder and allow all of the extra moisture in the foil to drip into the baking dish. Use forks or meat shredder claws to shred apart the pork and discard any gristle or chunks of remaining fat. Toss the pulled pork with the juices in the pan.

BBQ PORK TENDERLOIN IN THE CROCK POT

Steps:

• Remove the pork tenderloin from the package, and place it on a cutting board.
• In a small bowl combine the salt, smoked paprika, garlic powder, and onion powder. Mix to combine.
• Rub your spice mixture all over the tenderloin, and then place it in the bottom of your slow cooker.
• Add the water or chicken stock to the bottom of the slow cooker (don't pour it over the pork, though, so that you don't wash off your spice rub).
• Add the lid and cook on high for 4-5 hours, or until the tenderloin is easy to shred with a fork.
• Remove the pork from the crock pot, and shred with 2 forks. Return it to the slow cooker, and mix it with any liquid that might have remained in the bottom of the slow cooker.
• Add your BBQ sauce, and stir to combine. Adjust salt and BBQ amounts to your liking, serve warm.

SMOKY BOURBON PULLED PORK SANDWICHES FROM YOUR CROCK POT.

Steps:

• Slice onion, peel and slice apple. Place the onion, apple, bay leaf and pork in your slow cooker.
• Then whisk together the broth, half the grilling sauce, tomatoe paste, flour, chilli powder, Worcestershire sauce, garlic (minced or diced fine) and pepper. Pour into the slow cooker and cook on low for 8 hours or until done.
• Remove any excess fat that has risen to the surface and remove the pork to a cutting board. Cover to keep warm. Take the sauce remaining in the slow cooker and transfer to a saucepan and bring to a boil over medium heat. Reduce heat and simmer until sauce is thickened, then add the remaining applewood grilling sauce. Remove the bay leaf.
• Shred pork with two forks and combine with sauce. Serve on buns with coleslaw and salad on side.
• Enjoy.