TENNESSEE PULLED PORK
I made Recipe #187764 but had to change a few things due to lack of ingredients at my place. The changes resulted in something very similar that I had in Tennessee during a vacation there. The sauce is very thin. If you want to thicken it, just put some Wondra in at the end (see directions).
Provided by Debbie R.
Categories Lunch/Snacks
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Put ketchup, tomato sauce, water, vinegar, worcestershire sauce, onion, garlic, chili powder and mustard in pot. Bring to a boil Add roast.
- Lower heat. Cover and simmer for 3 hours or until meat is very tender. Remove meat; shred with two forks. Put meat back in pot.
- Thicken with a little Wondra if desired. Remove meat from pot with slotted spoon and serve on buns.
AWARD WINNING COMPETITION BARBECUE PORK BUTT RECIPE
Steps:
- Preheat a charcoal grill to 225 degrees F. Carefully edge the coals to 1 side and then add 1/2 cup drained wood chips. Place 1 cup of water in metal drip pan on opposite side.
- Inject the pork butt with brine about every 2-inches and then rub with marinade and dust with Dry Rub. Place the pork on the grill, directly over the drip pan and cook. Be sure to replenish the coals as the temperatures drops, the chips as the smoke dissipates and the water in the drip pan.
- After 6 hours, spray the pork with Cider Mop every half hour. Cook until a thermometer placed into the thickest part of pork reaches 195 degrees F. Transfer to a platter, brush with the sauce and let rest 30 minutes. To serve, slice into 1/2-pound servings, place on plates and serve with extra sauce alongside.
- Combine all ingredients in a bowl until the salt and sugar dissolve and then place into meat syringe for immediate brining or reserve, refrigerated, for later use.
- Place all ingredients into a blender and puree. Remove to an airtight container and store in the refrigerator until needed.
- Combine all ingredients in a medium bowl. Mix well and store in an air tight container for later use.
- Combine all ingredients in a medium bowl. Mix well to combine and store in the refrigerator until needed.
- Heat the oil in a saucepan set over medium heat. Add the bacon and cook until browned and crispy, about 4 minutes. Reduce the heat to low and add the onion, garlic, onion power, garlic powder, black pepper, and cloves. Cook for about 5 minutes, stirring constantly. Add the sugar and water and then bring to a simmer. Stir in the ketchup, mustard, honey, preserves and juice and then simmer for 20 minutes. Remove the pan from the heat and season with the vinegar. Remove the bacon with a spider and discard. Puree the mixture with a hand blender and then cool and reserve for later use.
TENNESSEE'S BEST BUTT
Make and share this Tennessee's Best Butt recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a medium bowl, mix together the brown sugar, onion, garlic, paprika, lemon pepper, chili powder, savory, salt, red pepper flakes, cloves, and nutmeg.
- Blend well and rub all over the pork.
- Cover and refrigerate 8 hours or overnight.
- Prepare the smoker.
- Place the pork on a smoker rack over the filled water pan.
- Place the apple halves in the water pan.
- Cover and smoke 6-8 hours, turning every hour.
- After 2 hours, begin basting every hour with the mixture of cider and brandy.
- When done, the meat should register 160 degrees in the center.
- Let the meat stand, covered, at least 20 minutes before trimming away the bone and excess fat.
- Coarsely chop and serve.
Nutrition Facts : Calories 813.8, Fat 53.8, SaturatedFat 18.6, Cholesterol 224.5, Sodium 240.9, Carbohydrate 14.5, Fiber 1.9, Sugar 11.2, Protein 64.4
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