Time 10h20m Yield 16 servings Number Of Ingredients 10 Steps:
Stir together the brown sugar, chile powder, paprika, garlic powder, salt, black pepper and cayenne in a small bowl. Rub the mixture all over the pork shoulder. Wrap the pork in plastic wrap and refrigerate for several hours or preferably overnight. Preheat the oven to 300 degrees F. Place the pork in a large pot on a bed of the onion halves. Roast until fork-tender and falling apart, about 7 hours. Remove the pork from the pot and set it on a cutting board. Slice some of the onion. Place the pot on the stove over medium-high heat and add 1/2 to 1 cup of hot water. Scrape the pan to loosen up the bits and cook for 5 minutes to reduce. Pour in the barbecue sauce and stir to heat. Shred the meat with two forks, add the sliced onions to the pork and then toss in the barbecue sauce until it’s coated to your liking! Serve on hamburger rolls.
Time 1h Number Of Ingredients 14 Steps:
Gather the ingredients. Dry the pork with paper towels. In a large bowl, combine the brown sugar, smoked paprika, kosher salt, garlic powder, chili powder, black pepper, onion powder, cumin, dry mustard, and cayenne. Add the pork chunks to the bowl and toss to coat them thoroughly with the spice mixture. Place the trivet in the Instant Pot and add the water and vinegar. Place the seasoned pork on the trivet. Secure the lid on the Instant Pot and turn the steam release valve to the sealing position. Select the pressure cook or manual button (high pressure) and set the timer to 45 minutes. When the time is up, allow a natural release for 15 to 20 minutes. Carefully turn the steam release valve to the venting position to release the remaining pressure. Drain and discard the liquids. Remove the pork to a bowl and shred it. Add 1 1/2 cups of barbecue sauce to the pork and stir to blend. Return the pork to the Instant Pot and select the lowest sauté setting. Cook the pork until it is thoroughly heated. Serve and enjoy.
Time P1DT8h30m Number Of Ingredients 17 Steps:
Season pork all over with salt. Cover with plastic wrap and refrigerate overnight. The next day, stir together garlic and oil. Mix together sugars, paprika, pepper, mustard, and thyme. Rub oil mixture over pork, then sugar mixture. Let stand while you heat grill. Open grill vents. Prepare a chimney with 80 charcoal briquettes; place on small lower grate. Ignite; let burn until top layer is turning ash gray, about 20 minutes. Place a small disposable roasting pan on one side of grate. Add 2 cups hot water. Pour coals in on other side. Top with main grill grate. Place pork on grill, over pan of water. Cover grill with lid, keeping top and bottom vents halfway open. Every hour, add briquettes (about 16) as needed to keep grill temperature at a steady 300 degrees. Cook until a thermometer inserted in thickest part of pork registers about 200 degrees, 7 to 8 hours. Let meat stand 20 minutes before pulling apart with two forks. Meanwhile, whisk together sauce ingredients in a bowl. Toss pulled pork with 1 cup sauce. Pile pork on buns, then top with slaw and cucumber. Serve, with pickles and remaining sauce on the side.
Time 8h15m Number Of Ingredients 10 Steps:
Mix together 2 tsp each smoked paprika, ground cumin, pepper, and brown sugar, plus 1 tsp salt. Rub over the 2.5kg boneless shoulder of pork. Put the pork in a big casserole dish, skin-side up, and pour in 2 medium mugfuls of cider. Cover with a lid and cook in the oven at 150C/130C fan/gas 2 for anywhere between 4 and 8 hrs until falling apart. Check every few hours in case it gets dry - if it does, add another mugful of cider. Take it out of the oven and put the meat in a big dish, leaving the liquid in the casserole. Cut the skin off, then shred the meat using two forks. Ditch any fatty bits, and skim any excess fat off the surface of the sauce. Add a mugful of a good smoky BBQ sauce to the casserole, mix it in, then ladle some into a bowl for dipping. Put the pulled pork back in the casserole with the juices so it stays moist. Season to taste. Can be made one day ahead. Serve in soft white rolls with coleslaw and the bowl of juices on the side for ‘French dipping’ the sandwich while you’re eating.
Time 18h30m Yield 10 serving(s) Number Of Ingredients 5 Steps:
Slice one onion and place in crock pot. Put in the roast and cover with the other onion, sliced. Pour over the ginger ale. Cover and cook on LOW for about 12 hours. See Note2 below regarding amount of time needed! Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away. Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 4 to 6 hours on LOW. Serve with hamburger buns or rolls and additional barbecue sauce. Any leftovers freeze very well. TIP: freeze ready-made sandwiches - a scoop of meat on a bun, well-wrapped. These make a great quick meal or snack. To reheat, remove wrapping, wrap in a paper towel, and zap 1-2 minute in the microwave. Note: Shoulder or butt are recommended because the meat shreds very well. Other cuts do not shred as readily. It is a fattier cut, but the fat melts away in the cooking and is poured away when you discard the liquid. Note 2: I have an older, smaller crock pot. The above times work perfectly for me. But if you have a newer or bigger crock pot, you may need to revise times downward, esp. after the bbq sauce is added. I think you need at least a couple of hours for it all to meld, but that may be all you need. Update: I recently bought a bigger crockpot, I think 5 or 6 qts. I cooked a 6 lb pork shoulder in it for 8 hours and it was shreddable at that point. Shredded, added the sauce, and cooked for another hour or so to meld everything. So use your best judgment on timing! Note3: You might want to turn your roast over after it’s cooked a while, to ensure more even cooking. I think this may depend on the size and shape of your roast and the size of your slow cooker. Remember that each time you remove the lid you lose heat and be careful, as turning a large piece of meat is awkward. Note4: my sister says this takes 2 hours in the Instapot. I don’t have one, up to you to figure out the steps.
Time 7h45m Yield 4 Number Of Ingredients 7 Steps:
In small bowl, stir together paprika, salt, garlic powder and brown sugar. Spray 5- to 6-quart slow cooker with cooking spray. Rub paprika mixture on pork to cover completely. Place pork in slow cooker. Pour water around pork. Cover; cook on Low heat setting 7 to 8 hours or High heat setting 3 to 4 hours, until extremely tender. Transfer pork to cutting board. Let rest until cool enough to handle. Use 2 forks to shred pork. Discard liquid in slow cooker. Wipe out slow cooker. Spray slow cooker with cooking spray. Return shredded pork to slow cooker; stir in barbecue sauce until well mixed. Cover; cook on High heat setting 10 to 15 minutes or until hot.
