Tangy Santa Maria Pulled Pork Recipe 45

SWEET & TANGY PULLED PORK

Steps:

• Mix first 4 ingredients. Place roast in a 4- or 5-qt. slow cooker; top with preserves mixture. Cook, covered, on low until meat is tender, 8-10 hours. , Remove pork from slow cooker. Skim fat from cooking juices. Shred pork with 2 forks; return to slow cooker and heat through. If desired, serve on buns.

TANGY PULLED PORK SANDWICHES

Steps:

• Cut the tenderloin in half; place in a 3-qt. slow cooker. Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard and pepper; pour over pork. , Cover and cook on low for 4-5 hours or until meat is tender. Remove meat; shred with 2 forks. Return to slow cooker; heat through. Serve on toasted rolls or buns, with coleslaw if desired.

SWEET AND TANGY PULLED PORK

Steps:

• Rinse and pat dry the pork roast. Place onions in the slow-cooker or pressure cooker. In a small bowl, combine brown sugar, paprika, kosher salt and pepper; mix thoroughly. Rub mixture all over roast and place the roast on top of the onions.
• In a medium bowl, combine vinegar, Worcestershire, red pepper flakes, sugar, mustard, garlic salt and cayenne pepper; whisk to combine. Pour over roast.
• CROCK-POT DIRECTIONS: Cover the pork in the slow cooker and cook on low for 4-5 hours, adding about 30-40 minutes for each additional pound if you're multiplying the recipe. Shred with tongs and allow the shredded pork to rest in the cooking liquids until ready to serve. Serve warm on your favorite rolls.
• PRESSURE COOKER DIRECTIONS: Seal the pressure cooker; cook on high for 60-90 minutes, (The cooking time is 90 minutes for the Insta-Pot, but I've been told that it requires less time for a stove-top pressure cooker.) check to see if it is shreddable. Cook an additional 30-40 minutes as needed. Shred with tongs and allow the shredded pork to rest in the cooking liquids until ready to serve. Serve warm on your favorite rolls. Enjoy!

BBQ PULLED PORK SANDWICHES (OVEN RECIPE)

Steps:

• To make the pork: Dissolve 1 cup salt, ½ cup sugar, and 3 tablespoons liquid smoke in 4 quarts cold water in large container. Submerge pork in brine, cover with plastic wrap, and refrigerate for 2 hours.
• Meanwhile, in a small prep bowl, stir together the mustard and remaining 2 tsp liquid smoke; set aside. In a second small prep bowl, mix the black pepper, paprika, remaining 2 tbsp sugar, remaining 2 tsp salt, and cayenne together; set aside. During the last 15 minutes that the pork is brining, adjust oven rack to the lower-middle position and preheat oven to 325° F.
• Remove pork from brine and dry thoroughly with paper towels. Rub the mustard mixture over entire surface of each piece of pork. Sprinkle entire surface of each piece with all of the spice mixture, gently pressing the spice mixture into the mustard with your fingers. Place pork on wire rack set inside foil-lined rimmed 12×18-inch baking sheet. Place a piece of parchment paper over pork, then cover with a sheet of heavy duty aluminum foil (heavy duty foil will cover the sheet in one large, neat sheet), sealing the edges to prevent moisture from escaping. Roast the pork for 3 hours.
• Remove pork from oven; remove and discard foil and parchment. Carefully pour off liquid in bottom of baking sheet into a heat-proof bowl or fat can, discard. Return the pork to oven and cook, uncovered, until well browned, tender, and internal temperature registers 200° F on instant-read thermometer, about 1 to 1 ½ hours. Transfer the pork to serving dish, tent loosely with foil, and let rest for 20 minutes.
• To make the sauce: While the pork rests, whisk the first six ingredients for the sauce in a medium bowl. Add salt and pepper to taste.
• To serve: Pull the pork into shredded bite-size pieces with two forks. Toss with 1 cup of the sauce and season with salt and pepper as needed. Serve the pork hot, passing remaining sauce separately. Transfer any remaining sauce to a resealable container and store in the refrigerator for up to 4 weeks.

SWEET AND TANGY PULLED PORK IN THE SLOW COOKER

Steps:

• Heat oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic, chili powder, and pepper until blended; cook until garlic has softened, 3 to 4 minutes. Add steak sauce, vinegar, brown sugar, Worcestershire sauce, and liquid smoke. Stir and bring to a light boil.
• Put pork tenderloin into a slow cooker and pour the sauce on top. Cook until the pork falls apart when touched with a fork, 5 to 6 hours on High or 10 to 12 hours on Low.
• Place pork on a plate and shred it using 2 forks. Put the pork back in the sauce until ready to serve.

TANGY PULLED PORK

Steps:

• In a Dutch oven over medium heat, melt butter.
• Stir in flour until smooth.
• Add the next 10 ingredients; bring to a boil.
• Add roast.
• Reduce heat; cover and simmer for 3 hours or until meat is very tender.
• Remove meat; shred with two forks.
• Skim off fat from cooking juices, return meat to juices and heat through.
• Serve with a slotted spoon on buns.

SANTA MARIA SMOKED PULLED PORK RECIPE - (4.7/5)

Steps:

• MIX RUB TOGETHER IN A BOWL AND PLACE INTO AN AIR TIGHT CONTAINER PREPARE PORK SHOULDER TRIM IT OF EXCESSIVE FAT,, LITTLE FAT ADDS FLAVOUR 1/8 TO 1/4 INCH WOULD BE GOOD FOR THIS RECIPE APPLY RUB TO SHOULDER THEN PLACE INTO TUPPERWARE TYPE CONTAINER PLACE LID ON AND INTO FRIDGE OVER NIGHT. REMOVE FROM FRIDGE AND PLACE ON COUNTER LETTING IT COME UP TO ROOM TEMP. START YOUR SMOKER. PREPARE YOUR SMOKER, SET TEMP AT 225 F, AND PREPARE YOU CHIPS, SMOKE WITH ONE OF THE FOLLOWING. MISQUITE, HICKORY, APPLE, MAPLE, OAK. SMOKE FOR NO MORE THEN 4 HOURS. CONTINUE TO COOK AFTER THE SMOKE HAS STOPPED UNTIL THE PORK REACHES 195 - 205 F START CHECKING THE PORK AT 185 - 190 F TO SEE HOW EASY IT PULLS APART,, USE A FORK. WHEN READY SHRED AND SERVE ON HAMBURGER BUNS WITH BBQ SAUCE AND ENJOY

SWEET & TANGY PULLED PORK

Steps:

• 1. Cut pork roast in half; place in 4-5 qt slow cooker.
• 2. Combine preserves, onion, soy sauce and mustard. Pour over roast. Cover and cook on low for 8-10 hours.
• 3. Remove meat; cool slightly. Skim fat from cooking juices. Shred pork with two forks and return to slow cooker to heat through. Serve on buns.

TANGY SOUTHERN PULLED PORK SLIDERS

Steps:

• Set an oven rack in the lowest position and preheat the oven to 300°F. Combine the paprika, brown sugar, garlic powder, mustard powder, onion powder and 2 tablespoons salt in a small bowl. Evenly rub half the spice mixture over the pork in a large bowl. Set the remaining spice mixture aside. Place the pork skin-side up in a large Food Network 5.5-qt Enameled Cast-Iron Dutch Oven or roasting pan. Roast, covered, until the meat is falling apart and easily pulls away from the bone, 4 to 5 hours. Let the pork rest, covered, for 30 minutes. Shred the pork using 2 forks and mix with the juices in the bottom of the pot. Bring the cider vinegar to a simmer in a small pot over medium heat and add the reserved spice mixture. Simmer until the sugar is dissolved, about 1 minute, then pour over the pork. Mix well to combine. Serve the warm pulled pork on the buns with the coleslaw.

SWEET AND TANGY PULLED PORK

Steps:

• 1. Place pork roast in crockpot. Combine the preserves, soy sauce and mustard. Mix and pour over roast. Chop onion and place on top. Cover and cook for 8 hrs.
• 2. Skim fat from cooking juices. Shred pork with fork. Add salt and pepper to taste. Serve on hamburger buns or bread. ***I removed 1/2 of the juiced and left the rest in crock pot.

INDOOR PULLED PORK WITH SWEET AND TANGY BBQ SAUCE

Steps:

• 1. FOR THE PORK: Dissolve 1 cup salt, 1/2 cup sugar, and 3 tablespoons liquid smoke in 4 quarts cold water in large container. Submerge pork in brine, cover with plastic wrap, and refrigerate for 2 hours. 2. While pork brines, combine mustard and remaining 2 teaspoons liquid smoke in small bowl; set aside. Combine black pepper, paprika, remaining 2 tablespoons sugar, remaining 2 teaspoons salt, and cayenne in second small bowl; set aside. Adjust oven rack to lower-middle position and heat oven to 325 degrees. 3. Remove pork from brine and dry thoroughly with paper towels. Rub mustard mixture over entire surface of each piece of pork. Sprinkle entire surface of each piece with spice mixture. Place pork on wire rack set inside foil-lined rimmed baking sheet. Place piece of parchment paper over pork, then cover with sheet of aluminum foil, sealing edges to prevent moisture from escaping. Roast pork for 3 hours. 4. Remove pork from oven; remove and discard foil and parchment. Carefully pour off liquid in bottom of baking sheet into fat separator and reserve for sauce. Return pork to oven and cook, uncovered, until well browned, tender, and internal temperature registers 200 degrees on instant-read thermometer, about 1½ hours. Transfer pork to serving dish, tent loosely with foil, and let rest for 20 minutes. 5. FOR THE SAUCE: While pork rests, pour 1/2 cup of defatted cooking liquid from fat separator into medium bowl; whisk in sauce ingredients. 6. TO SERVE: Using 2 forks, shred pork into bite-sized pieces. Toss with 1 cup sauce and season with salt and pepper. Serve, passing remaining sauce separately.

INDOOR PULLED PORK WITH SWEET AND TANGY BARBECUE SAUCE RECIPE

Steps:

• 1. FOR THE PORK: Dissolve 1 cup salt, 1/2 cup sugar, and 3 tablespoons liquid smoke in 4 quarts cold water in large container. Submerge pork in brine, cover with plastic wrap, and refrigerate for 2 hours. 2. While pork brines, combine mustard and remaining 2 teaspoons liquid smoke in small bowl; set aside. Combine black pepper, paprika, remaining 2 tablespoons sugar, remaining 2 teaspoons salt, and cayenne in second small bowl; set aside. Adjust oven rack to lower-middle position and heat oven to 325 degrees. 3. Remove pork from brine and dry thoroughly with paper towels. Rub mustard mixture over entire surface of each piece of pork. Sprinkle entire surface of each piece with spice mixture. Place pork on wire rack set inside foil-lined rimmed baking sheet. Place piece of parchment paper over pork, then cover with sheet of aluminum foil, sealing edges to prevent moisture from escaping. Roast pork for 3 hours. 4. Remove pork from oven; remove and discard foil and parchment. Carefully pour off liquid in bottom of baking sheet into fat separator and reserve for sauce. Return pork to oven and cook, uncovered, until well browned, tender, and internal temperature registers 200 degrees on instant-read thermometer, about 1 hours. Transfer pork to serving dish, tent loosely with foil, and let rest for 20 minutes. 5. FOR THE SAUCE: While pork rests, pour 1/2 cup of defatted cooking liquid from fat separator into medium bowl; whisk in sauce ingredients. 6. TO SERVE: Using 2 forks, shred pork into bite-sized pieces. Toss with 1 cup sauce and season with salt and pepper. Serve, passing remaining sauce separately. TECHNIQUE Cutting Pork Butt in Half Halving the pork increases its surface area, which creates more flavorful bark. Holding your knife parallel to the cutting board, press one hand flat against the top of the pork butt while cutting horizontally. STEP-BY-STEP Adding Smoke Flavor (Without a Fire) 1. SOAK IN SMOKE Adding liquid smoke to brine draws smoky flavor deep into meat. 2. RUB WITH SMOKE Rubbing pork with more liquid smoke gives bark pronounced smoky flavor. 3. SPICE IT UP Adding smoked paprika to dry rub brings additional smokiness and helps bark develop its color.