Texas Bbq Pulled Pork Recipes

SLOW COOKER TEXAS PULLED PORK

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.
• My Note: ** The pork can also be cooked on Low for 10 to 12 hours. **
• I used a 5 pound roast. I put some of the extra meat in the fridge for later and still had a lot of leftover meat. I filled my muffin pan with scoops of meat. Each individual muffin tin holds the same as a typical sandwich. I put the muffin tin in the freezer and froze the individual serving size leftovers. After about 2 hours I took the tin out removed the meat muffins. Next they went into a ziploc and they will not all stick together. To reheat just pop one in the microwave on 50% power. These are great for a quick sandwich, with rice, with beans, or with eggs.
• This is the perfect weekend bbq/potluck food, and went great with grilled corn on the cob and red potato salad. Also, when you shred the meat you can remove most of the fat. I think you could do without the oil. I used kraft honey bbq sauce - just what I had on hand. SOOOO tasty. Some can't stop eating this.
• I pulled 40 lbs. of pork using this recipe for my grand son's graduation party. I also froze it before reheating it in crockpots. I received many compliments. It turned out much more moist than the root beer recipe I tried earlier. I did serve BBQ on the side, but I'm not sure it needed it.

TEXAS STYLE PULLED PORK

Steps:

• Remove pork butt from packaging, pat dry with a paper towel and trim of any excess fat.
• Rub a thin layer of mustard on all sides of the pork. This is used as a binder for the dry seasoning to adhere to.
• Mix equal parts of table salt and black pepper (about ¼ cup of each) and apply liberally to all surfaces of the pork butt.
• Transfer pork butt to your smoker grill, burning post oak wood around 275-300°. Lay the pork with the fat side toward your heat source.
• About once per hour, liberally spray the pork butt with a 50/50 mixture of apple cider vinegar and apple juice.
• Smoke for a total of about 6-7 hours until reaching an internal temperature of about 195°.
• Wrap the pork butt in heavy duty aluminum foil and allow to rest in a dry cooler for a minimum of 1 hour to allow the meat to retain the juices.
• After a sufficient amount of resting time, unwrap the pork and it should pull apart by hand with ease.

TEXAS-STYLE BBQ SAUCE

Steps:

• In a large saucepan, heat butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend.

PERFECT SLOW COOKER PULLED PORK

Steps:

• Mix together the ingredients for the Texas Dry Rub in a small bowl.
• Trim off any large excessive fat pieces from the pork roast. Rub the pork shoulder with the dry rub on all sides. Place into the slow cooker.
• Stir together the apple cider vinegar, worcestshire sauce, and liquid smoke in a small bowl, then pour over the pork roast in the slow cooker.
• Cook on Low heat for 8 hours until tender.
• Remove the pork from the slow cooker and shred using forks. Spread the shredded pork over a large baking sheet lined with foil. Pour the remaining juice from the slow cooker over the meat.
• Broil for 5 minutes to get the crispy pieces of pork. (optional)
• Remove from oven, allow to cool for a couple minutes. Serve warm on hamburger buns, top with Texas Style BBQ Sauce! Or some Blue Cheese Coleslaw. Enjoy!

TEXAS STYLE SLOW COOKER PULLED PORK

Steps:

• Set slow cooker to low heat. Add all ingredients except pork roast to slow cooker and stir until well blended. Allow mix to heat for 5-10 minute
• Add one 4lbs roast to the slow cooker. Baste roast with juices in the crock pot. Cover with lid and allow to cook for 8 hours on low or until pork shreds easily with a fork. If you so choose you can cut cooking time down to approximately 5 hours by cooking on high. I recommend the low setting for best results.
• Once pork roast will shred easily with a fork remove roast from slow cooker and shred roast using two forks. Return meat to slow cooker and stir meat in to the juices.
• Pork is now ready to serve.
• Best served on buttered toasted pub buns, but potato buns or regular hamburger buns will work.

TEXAS PULLED PORK RUB

Steps:

• Mix all ingredients together in a medium bowl. To use: gently sprinkle rub onto roast making sure all surfaces are coated. What stick is all you'll need. Cook roast as directed.
• If making rub ahead of time, simply store in an airtight container in the cupboard for up 6 months after preparation. Increase amounts called for in recipe if cooking multiple roasts.

SLOW COOKER TEXAS PULLED PORK

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.

TEXAS BBQ PULLED PORK

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.