Time 10h30m Yield 10 Number Of Ingredients 20 Steps:
Place pork in a slow cooker and season to taste with garlic powder, poultry seasoning, salt, and pepper. Add quartered onion, apple, and 3 celery stalks. Pour chicken broth into slow cooker. Cook on Low until very tender, about 8 hours. Transfer pork to a large platter and discard juice and vegetables. Shred pork with a fork and return to the slow cooker. Prepare barbecue sauce while pork is cooking. Melt butter in a large saucepan or small Dutch oven over medium heat; cook and stir 2 cups celery and 1 1/2 cups onion until onion is translucent, about 5 minutes. Add ketchup, water, vinegar, brown sugar, Worcestershire sauce, mustard, liquid smoke, and 1 tablespoon garlic powder; mix. Reduce heat to low and simmer, stirring occasionally, until sauce is thickened, about 10 minutes. Pour barbecue sauce over shredded pork. Continue cooking pork on Low heat until flavors combine, about 2 hours.
Time 45m Yield 20 serving(s) Number Of Ingredients 13 Steps:
Combine all ingredients except butter and soy in saucepan. Simmer 30 minutes stirring often. Add butter and soy. Stir until butter is incorporated. May be tossed into freshly pulled pork, or used on pulled pork sandwiches. To build the perfect pulled pork sandwich, put a slice of onion on a slice of white bread, add a layer of pulled pork, drench with sauce,repeat, cover with a slice of white bread, then pig out,mmmmessssy, but delish.
Time 10h10m Yield 12 servings Number Of Ingredients 18 Steps:
For the Carolina BBQ sauce: Combine the cider vinegar, ketchup, sugar, molasses, mustard, soy sauce, tomato paste, Worcestershire sauce, red pepper flakes, salt and a pinch ground black pepper in a stainless steel saucepan over medium heat. Bring the mixture to a boil, reduce the heat and simmer for 10 minutes. Remove from the heat and let cool before using. If not using immediately, pour it into a bowl or jar. Cover and refrigerate until needed. For the BBQ pulled pork: Combine 1-quart water with the soy sauce, salt, sugar, honey and molasses in a large saucepan over medium heat. Bring the mixture to a boil, then remove from the heat and let cool. Stir in 1 gallon plus 3 quarts water. Pierce the meat with a boning knife in several places, then add the meat to the brine. Cover and refrigerate overnight. Remove the meat from the brine, coat lightly with salt and pepper, and arrange in a smoker. Load 2 boxes filled with applewood chips into the smoker. Set the smoker at 250 degrees F and smoke for 8 hours. Remove the meat from the smoker to a cutting board and shred when cool enough to handle. Arrange on a serving platter and serve with the BBQ sauce.
Time 9h35m Yield 12 servings Number Of Ingredients 31 Steps:
Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight. Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it’s falling apart. While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you’re ready for it. When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it’s resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes. While the pork is still warm, you want to “pull” the meat: Grab 2 forks. Using 1 to steady the meat, use the other to “pull” shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce. To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw. Serve with pickle spears and the remaining sauce on the side. Combine the cabbage, carrots, red onion, green onions, and chile in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.
Time 8h Yield 10 to 12 servings Number Of Ingredients 28 Steps:
Remove the pork from the refrigerator and let it come to room temperature before proceeding. Preheat the oven to 300 degrees F. Line a roasting pan with aluminum foil. Season the roast well on all sides with the Essence, salt, and cayenne pepper. Place a roasting rack inside the roasting pan and place the seasoned pork on the rack, fat side up. Cover with aluminum foil and bake for 4 hours. Remove the foil from the roast and continue to bake until the roast is very tender and will pull apart easily with a fork, about 2 hours longer. Remove the pork from the oven and set aside to cool slightly. Remove any excess fat from the roast and discard if desired; I just love the crunchy bits of skin left on top! Using 2 forks or your hands, shred the pork into bite-sized pieces. Serve with sauce and buns to make sandwiches. Combine all ingredients thoroughly. Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch Published by William and Morrow, 1993. In a medium non-reactive saucepan set over medium-high heat, add the butter and, when melted, add the onions and cook until they are very soft, about 4 minutes. Add the garlic, paprika, Essence, ground mustard, salt, crushed red pepper, black pepper, and cayenne pepper and cook for 2 minutes. Add the tomato paste and cook, stirring frequently, for 2 minutes, or until the tomato paste begins to brown. Add the water, cider vinegar, and dark brown sugar, and stir to combine. Reduce the heat to low and cook until the sauce has thickened and the flavors have come together, about 15 to 20 minutes. Set aside to cool before using. The sauce may be made up to 1 week in advance and refrigerated in an airtight, non-reactive container.
Time 12h15m Yield 12 Number Of Ingredients 8 Steps:
Preheat oven to 210 degrees F (100 degrees C). Sprinkle dry rub generously on all sides of pork roast and place meat into a heavy pan or Dutch oven. Pour 1/4 teaspoon of liquid smoke flavoring into each of two 6-ounce ramekins; fill ramekins with 1/2 cup water each. Place ramekins into the Dutch oven on either side of the roast. Place lid onto Dutch oven. Roast pork in the preheated oven until very tender, 12 hours. Remove roast from Dutch oven, place onto a work surface (such as a cutting board), and separate the meat from the bone using your fingers. Discard any large pieces of fat. Roughly chop pork with a large knife or cleaver; drizzle with 3/4 cup barbeque sauce. Season with salt and black pepper. Spread about 1 tablespoon barbeque sauce onto each bun and pile pork on buns to serve.
Yield Makes about 2 quarts Number Of Ingredients 9 Steps:
Stir tomato puree, 1 cup water, the mustard, sugar, vinegar, garlic, 1 teaspoon salt, and the cayenne in a medium saucepan over medium heat. Simmer, stirring occasionally, until sugar has dissolved and mixture thickens, about 10 minutes. Stir in pan juices; season with salt and pepper.
Time 8h45m Yield 12 Number Of Ingredients 10 Steps:
Cut several slits into the fatty side of the pork shoulder. Insert garlic slices into slits. Transfer pork to a slow cooker, fat side up. Mix coffee, onion, Worcestershire sauce, and liquid smoke in a bowl; pour over pork. Cook pork on Low until very tender, about 8 hours. Carefully remove pork from slow cooker to a large plate; discard excess fat. Shred pork with 2 forks or by hand. Reserve about 1/2 cup juices from the slow cooker; discard remaining liquid. Return shredded pork and juices to slow cooker and season with red pepper flakes, salt, and pepper. Add barbeque sauce and stir. Heat pork on Low until sauce is hot, about 30 minutes more. Pile pork over toasted buns to serve.
Time 6h30m Yield 8-9 lbs., 40 serving(s) Number Of Ingredients 16 Steps:
Place Dry rub ingredients in a large Ziplock Bag and mix well. Rinse Pork Buttes and sprinkle heavily with the Dry Rub,& using a Knife, poke some holes over entire surface of the Pork. Make sure Buttes are well coated with the rub. Place in a large container covered with saran wrap and refrigerate Buttes for 8 hours or over night. Add all the Sauce ingredients in a sauce pan and bring to a boil, stirring constantly so it doesn’t stick. Let sauce cool and either pour into a Quart jar or some kind of seal able container. This Sauce will Keep at least 6 Months if kept sealed and in the fridge. 8 hours later or the next day, Preheat oven to 300 degrees. Place Butts in the oven uncovered for 6 hours. Test to see if the Pork pulls apart after 6 hours. If not, continue cooking until it does. Pork will be dark and crusty on the outside. Inside will be moist and delicious. After the Pork is Pulled, Pour your Sauce over it and mix well. This makes a lot of BBQ and I usually Freeze Half. Freeze up to 6 months. Serve BBQ on a Bun or just eat it with a fork! Enjoy!
Time 6h10m Yield 8 Number Of Ingredients 9 Steps:
Stir celery, onion, barbeque sauce, ketchup, water, garlic powder, chili powder, salt, and pepper together in a slow cooker. Place roast into the mixture. Cook on Low for 7 hours (or High for 5 hours). Shred the meat with two forks and stir into the liquid; cook for 1 hour more.
Time 5h20m Yield Makes enough for 16 buns with leftovers Number Of Ingredients 9 Steps:
Heat oven to 150C/130C fan/gas 2. Rub the pork with 2 tbsp of the olive oil. Heat a large non-stick pan until very hot and sear the pork on all sides until golden brown. Place the meat on a wire rack in a roasting tin. Mix the paprika, mustard powder, garlic and onion salt, and some black pepper with the liquid smoke, if using. Brush all over the meat. Add 1 cup of water to the roasting tin, cover very tightly with foil and cook for 5 hrs or until almost falling apart. Drain the juices from the meat into a measuring jug. Shred the pork using 2 forks, discarding the fat. Skim off the fat from the juices. Mix 125ml of the juices with 4 tbsp BBQ sauce (see recipe in ‘goes well with’) and pour over the meat. Keep warm until serving, or reheat. To assemble, pile the meat into the halved brioche buns, spoon over the BBQ sauce, top with coleslaw and pickles, and sandwich together.
Time 7h Yield 8 Sandwiches, 4 serving(s) Number Of Ingredients 21 Steps:
Place the pork in a baking dish. In a bowl, combine the sugar, Essence, salt, cumin, paprika, pepper, and cayenne. Rub the seasoning evenly over the pork to coat. Cover with plastic and refrigerate at least 4 hours or overnight. Preheat an oven or smoker to 225 degrees F. Bring the pork to room temperature and place in a roasting pan, fat side up. Slow cook in the oven, basting with the Wet Mop Basting Sauce every 45 minutes, until tender and the internal temperature reaches 160 degrees F. (The cooking should take about 6 to 7 hours.) Remove from the oven and let rest for 20 to 30 minutes. With a knife and fork or two forks, pull the meat apart into small slices or chunks. Toss with the Barbecue Sauce, to taste, and divide among the hamburger buns. Top with the coleslaw. Serve with the pickles and additional Barbecue Sauce on the side. Wet Mop Basting Sauce: The night before you cook the pork, combine all the ingredients in a large bowl and whisk well. Refrigerate and let the flavors blend overnight. Yield: 2 1/4 cups Barbecue Sauce: In a bowl, combine all the ingredients and whisk well to dissolve the sugar. Place in a squeeze bottle and dress the pulled pork sandwiches to taste. Yield: about 2 cups.
Time 8h Yield 8 Number Of Ingredients 4 Steps:
Place pork in a slow cooker and add enough water to cover the bottom of the slow cooker. Cook on Low for 7 hours. Transfer pork to a bowl and shred with 2 forks. Return pork to slow cooker and stir in barbeque sauce. Continue to cook on Low for 45 minutes to 1 hour. Spoon a generous amount of pork into each roll.
Yield 8 servings Number Of Ingredients 8 Steps:
Put all of your ingredients in a crock pot. Cook on low for 8 hours or high for 4 hours, until fork-tender. Shred with two forks and combine with the sauce on the bottom of the pot. Enjoy!
