Stir together. You can omit this step but it helps the rub to stick better. Let the pressure release naturally for 15 minutes. Place the butt directly on the grate, fat side down. This quick and easy Carolina-style rub has the perfect proportions to give you the right level of salt for the sweet and the heat to make the most of you smoked pork. Cook approximately 3-4 hours, or until the center of the thickest part of the roast reaches an internal temperature of 160-170º. Add all dry ingredients to a large bowl and whisk together. Cook on Manual/High pressure for 70 minutes. 1. Smoking the pork butt This cook should take around 8 hours or so depending on weight. 1 teaspoon black pepper. Bring to pressure; reduce heat and cook 1 hour. Generously season the pork butt on all sides with the dry rub. 275°F - 8-10 Hours. . Remove the roast from the slow cooker, and shred the meat using two forks. Pat dry the pork butt. ; Worcestershire Sauce; Liquid Smoke; Yellow Mustard; Dry Rub, use my recipe or your favorite. In a small bowl, mix all of the spices together. Plan on an hour per pound at most. This will happen anywhere from 190-205° F internal temperature. Master Pulled Pork Pulled pork, a barbecue staple. Instructions. Place the diced onion, garlic and orange juice in your slow cooker. Apply Jeff's original rub onto all sides of the roast. That's it. Remove pork and shred. I suggest applying a coat with a good quality liquid smoke. Rub a thin layer of Plowboys BBQ Tarheel Tang sauce on the surface of the pork. Once it indicates hot, add 2 pieces of the pork. Distribute 7 to 8 large wood chunks over the coals. You'll need a pork butt, your favorite binder, sweet BBQ rub, your favorite BBQ sauce, apple juice, honey, apple cider vinegar, brown sugar, Texas toast bread, and coleslaw. Scale 1x 2x 3x Ingredients. Instructions. Step 4 Preheat 5 pounds charcoal in a smoker according to manufacturer's instructions until white and flaming. If you can reach 195°-205°, the results will be better. Preparing for the oven. Rub pork shoulder with seasoning and place in slow cooker. Sprinkle with the remaining rub. Shred pork into bite-sized pieces, discarding any larger chunks of fat, and pouring up to 1/2 cup of reserved mop over as needed to season and keep the meat moist. This will occur just before the butt starts to turn really dark. Trim the pork of any loose fat. Coat the entire exterior of the roast with yellow mustard. Transfer from slow cooker into a roasting pan (reserve liquid). Remove from crock pot onto a large sheet of heavy-duty foil. The internal temperature of perfectly cooked pulled pork is 145 degrees Fahrenheit. Pour in the cider vinegar. Directions. 1/4 cup Smoked Chili Powder (recipe below) . Smoke the pork butt at 250˚F (120˚C) until the internal temperature reaches 150˚F (65˚C), about 3 ½ - 4 ½ hours. 1. Pour the apple cider vinegar, Worcestershire sauce, and the Dr. Pepper on top. 3 Ingredient Pulled Pork Barbeque Credit: Melissa Goff View Recipe It doesn't get much easier than this pulled pork recipe. Onion powder. Coat roast with spicy brown mustard. This pork is delicious and tender and can be used in tacos, burritos, salads, and quesadillas. A generous rub, and he sits the pork butt down onto a smoker at about 275 degrees. 1/4 cup water. Using the rest, s eason all sides with a fairly heavy coat. Chop onions and cover the bottom of the cooking pot. Set up your smoker for cooking at about 225-250°F using indirect heat. Crock Pot Pot Roast Yummly. Ingredients. Cook for approximately 45 minutes per pound. 2 teaspoons salt. For this pulled pork brine recipe, combine all of the brine ingredients together in a large bowl. . Cover and cook on low for 8-10 hours or high for 4-5 until pork reaches internal temperature of 205 degrees. 15 Top-Rated Pulled Pork Recipes for Sandwiches, Salads, and More Quick and Easy Pulled Pork Burritos View Recipe Leftover pulled pork is rolled in a warm tortilla with baked beans, onions, Monterey Jack cheese, and canned enchilada sauce. Combine the Rub ingredients then rub all over the pork. Roast until. To Finish Turn off the slow cooker and transfer the pork to a cutting board. Cook on high for four to five hours (or low for eight). Preheat the oven to 450° f, and let the roast come up to room temperature while the oven is preheating. Allow the roast to rest for at least an hour. Trim all excess fat from the pork shoulder, then rub the spice mixture generously around the entire pork shoulder and place in the slow cooker. Sprinkle the garlic, ground mustard, cayenne pepper, salt and pepper over the meat. Smoked Pulled Pork Leftovers Add the pork pieces and brown well on all sides, about 12 minutes total. . Don't over-fill pressure cooker; check owner's manual if you're unsure. Toast the buns, butter side down, in a skillet over medium heat until golden brown. 2. of the fat from the fry pan and return the pan to medium-high heat. Cover with a lid and cook on low for about 8 hours, until it reaches an internal temperature of 190F. Instant Pot Method: Place pork in instant pot and pour coke around it. Step 2. When the pork is done cooking, remove it to a board, and let cool for at least 20 minutes before shredding with a fork. Remove the pork from the smoker and transfer it to a dutch oven (or you can use a heavy lidded pot or even a slow cooker!). Yummly Original. If the pork has a bone in it, remove and discard it. Use a meat thermometer to check for doneness. Preheat, the smoker to 250°. Using a HIGH setting, 40 minutes is how long you cook pork in the Instant Pot (using pork loin). Scoop fat off surface of juices in slow cooker and drizzle over pork (about 1/3 cup), then roast pork for 20 minutes. Center it in the middle of your grill. Bob's Pulled Pork on a Smoker 238 Slow Cooker Pulled Pork 5033 Kalua Pig in a Slow Cooker 1792 Mix through, and keep another batch for when you come for seconds. Turn the Instant Pot to saute and reduce the cooking juices. 2 tablespoons ground cumin, plus 2 teaspoons. Set the smoker to 225°F using wood bisquettes of choice ( hickory , maple and whiskey oak) work great. Meanwhile, place the onions in a 6-quart or larger slow cooker. In a large fry pan over medium-high heat, warm the oil. Place 1 1/2 inch balls of aluminum foil in a 4 or 5 quart crock pot to raise the roast above liquids that will collect in the pot. Place a metal drip pan underneath the grill grates and fill it up with water. Roast Pork Butt - Get The Bark Started. Place flour on the bottom of the oven bag. If you're using pork shoulder/butt, you'll cook on HIGH for 1 hour. In a medium-size bowl, combine brown sugar, salt, paprika, onion powder, garlic powder and pepper, mixing with your fingers to break any lumps. Step 1. Place your pork butt, fatty side up, on the rack. Rewarm briefly in a 450 degree oven. Place a wire rack in a roasting pan. Mix the paprika, brown sugar, onion powder, red pepper flakes, dijon mustard, and olive oil together in a bowl. Rub the mustard on every side of the pork shoulder, creating a thin layer. The way the pork shoulder almost falls apart at . slow cooker. Preparing the Pork Shoulder Brine. Pour in the cola, vinegar, and Worcestershire. directions. In a small bowl combine the ingredients for the rub: salt, pepper, garlic powder, and paprika. When the target temp is reached, pull the butt off the smoker and let it sit for at least 30 minutes. By this point the exterior should be crispy and dry—this is similar to what's referred to as "bark" when smoking on a grill. Set aside. Remove pork roast from crockpot and shred with forks (this will be very easy). Try adding pulled pork to nachos. Add two large chunks of pecan wood to the charcoal. Add all ingredients to a saucepan. Stabilize the temperature at 300ºF, set up for smoking. During the cook, the liquids collected may be removed and chilled for defatting. Use 2 forks to shred the pork, and serve with 2 tablespoons of the liquid on top to keep the meat moist. Cover and cook on LOW (recommended) 8 hours or high for 4-5 hours, until pork is tender and shreds easily with a fork. Take the leftover liquid from the crockpot and strain it to remove any solids. This crockpot Barbacoa Pork recipe is a lifesaver for busy weeknights. Combine the vinegar, broth, barbecue sauce, Worcestershire sauce, Liquid Smoke, if desired, and remaining pepper; pour over roast. Close the lid and smoke the pork until it reaches an internal temperature of at least 195 degrees F. How to Cook Pulled Pork in the Oven You can cook pulled pork on the stove or oven at 300 degrees Fahrenheit, but you sacrifice the tenderness and smoke flavor. Salt, sugar, and spice are the foundations of the perfect pork rub. Let it marinate for 12-24hrs. Place an aluminum tray under the rack of your grill. Remove 2 tablespoons of the rub to set aside. Spritz every hour with apple juice or cider vinegr. If you can easily poke your index finger into the pork butt a good 1/2″ or so with no resistance, it is probably done. Add all ingredients to a slow cooker and cook on LOW for 8 hours. Evenly sprinkle the rub over the entire pork shoulder. Bring to pressure; reduce heat and cook 1 hour. Set aside. Use . Fat pad up or down does not matter. Season pork butt roast liberally with Lawry's Seasoned Salt and salt and pepper. Shred meat with two forks and return to the slow cooker; heat through. Place a drip pan filled with water under the grill grates. Cover and cook on low until meat is tender, 8-10 hours. 3. Sprinkle rub evenly over the meat. Toss it all in a slow cooker and forget about it till dinner time. Pour 2 cups beef broth into the aluminum tray. Prep the slow cooker. Don't over-fill pressure cooker; check owner's manual if you're unsure. Grill for 2.5 hours on low heat. Recipe creator Chef Kevin suggests pairing with your favorite coleslaw . Spread the inside of both halves of hamburger buns with butter. Melt some bacon fat or pork fat or fat from the drippings when you smoked the butt in a large pot or pan, add some onions, garlic, bayleaf, oregano, and cook them over low heat for a few minutes. Rub the mustard on every side of the pork shoulder, creating a thin layer. The pork butt will be done when it reaches close to 200°F and passes the finger test. Remove 2 tablespoons of the dry rub to another ziploc and set aside for after it is cooked. Hang the pork from the rods in the center of the barrel. Smoke the pork roast until it reaches an internal temperature of 205°F. Place the pork butt coated with the rub on the prepared pan. Heat smoker to 225 degrees. Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Make the sauce and cook the pork. Set aside until smoker is up to temp. Remove your roast from the packaging and pat it down with paper towels to remove any moisture. Spritzer: Add the apple juice, cider, and water to a spray bottle and shake. Remove the roast from the refrigerator and pat it dry with paper towels. Preheat your smoker to 225 degrees F for indirect smoking. 5 hours later, he uses an apple/vinegar spray to introduce moisture into the meat, and makes it clear that slow cooking and resting is an important part of this simple recipe. Add 2 tbs olive oil to Instant Pot and set to saute. It is helpful to use a digital meat thermometer with a probe to monitor your internal temperature the entire cooking time. Instructions. For an even saucier, juicier pulled pork, reduce the remaining liquid in the Crockpot into a thick sauce. Make the rub by mixing together the sugar and all the spices. Preheat smoker to 210 degrees F. Place butt in smoker and cook for 10 to12 hours, maintaining a temperature of 210 degrees F. Begin checking meat for doneness after 10 hours of cooking time. 1. In a saucepan mix together mustard, Worcestershire sauce, vinegar, and sugar. Make the dry rub by mixing together the brown sugar, garlic powder, onion powder, salt, pepper and cayenne pepper in a small bowl. Sorry, something went wrong. When timer beeps, allow the pot to naturally release pressure, about 15 minutes longer. Barbacoa Pork. (If you have a Traeger, you combine the ease of an oven with the smoke flavor from our wood pellets.) corn tortillas, fresh cilantro, tomatoes, pulled pork, french fried onions and 4 more. Wash the roast thoroughly with cold water and then pat dry. boneless chuck roast, sea salt, black pepper, yellow onions, dried rosemary and 3 more. Transfer the pork and onions to a bowl. Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice of the oranges. Pour off all but about 1 Tbs. Check your freezer. Cover the meat with foil and refrigerate for 4 hours or overnight for maximum flavor. Place pork roast on top of the flour, fat side up and close up the bag. Make the BBQ rub for the pork shoulder and set it aside. Place your seasoned pork butt on the smoker fat side up. Wrap the butt up tight in the aluminum foil and place it back on the smoker. Remove the meat from the heat and let it rest for at least 30 minutes. Heat the oven to 225 degrees F. Remove the pork from the brine and place in a roasting dish or 9x13" baking pan as long as the sides don't touch the pan. Place the aluminum foil on the work surface, sit the butt on the aluminum foil, mop the butt with baste and reapply a light dusting of the dry rub. 2. Get a mixing bowl and combine all the ingredients. Cook the roast until it is 190 to 200F internal temperature. 3. Pull it out from the refrigerator and let sit for 30 minutes. Directions: Brown the pork. Cover and refrigerate for at least 1 hour, or up to overnight . directions. Stir well. Cover the pan tightly with plastic wrap or aluminum foil. Generously rub the spice mixture all over the pork roast. Serve pulled pork on buns with slaw, seasoning with a splash of remaining mop and/or a barbecue sauce of you choice. Pulled Pork Meatloaf View Recipe Mix thoroughly. Wrap the pork in plastic wrap and refrigerate for several hours or preferably overnight. Step 3 Combine pickle juice and olive oil in a small bowl. Steve's Butt Rub Recipe: 2 Tablespoon Kosher Salt; 2 Tablespoon Lemon Pepper Seasoning; 2 Tablespoon Paprika; 1 Tablespoon Garlic Powder; 1 Tablespoon Cayenne Pepper; Place all spices in a jar and shake well. Carnitas. Preparation. Place the pork butt in the center of the grill. Carolina Pulled Pork Recipe - All Things Barbecue. Bake in preheated oven for 6-8 hours, until fork tender. After the rest period, remove the butt from the foil and pour off the jus. Set aside to cool. Place a drip pan filled with water under the grill grates. The mustard will help to hold the dry rub in place. Turn your slow cooker to low and cook for 8 hours. Place the pan in the refrigerator for 8 to 12 hours, basically overnight. Increase the temperature of the smoker to 325˚F (162˚C) OR preheat the oven to 325˚F. 2. 1 Boston Butt or picnic, about 8 - 10 lbs in weight. Place bag on a cookie sheet. Simmer for about 10 minutes. Rub this generously to cover the entire piece of meat and wrap or seal it in a bag. Cover with lid and cook until the pork can be easily shredded; LOW for 6 to 8 hours or HIGH for 4 to 6. Slice it into pieces and serve it with sour cream and avocado toppings. Place in pressure cooker; add water until just covered. Rub the spice blend all over the pork. Slow Cooker Pulled Pork Tacos Slow Cooker Gourmet. Trim away any access fat that is unwanted. Preheat your smoker to 225°F and toss a few wood chunks onto hot coals. Set the meat aside while you get the smoker ready to cook. Pat the dry rub into pork shoulder - DO NOT rub it in. 4 pound pork butt roast. Pat very dry with paper towels. Place on the foil balls and cook on low undisturbed for 9-10 hours. Preheat, the smoker to 250°. Rub with spices. Apply a good amount of the rub. Spritzer: Add the apple juice, cider, and water to a spray bottle and shake. Smoked Traeger Pulled Pork Prep Time 10 Minutes Cook Time 9 Hours Effort Pellets Apple Smoke it low, smoke it slow. Remove meat from slow cooker; cool slightly. Take it out of the oven and allow it to cool down for 10 minutes. Bring to a boil, and then reduce to low heat. Make sure that you stir well so that all of the spices get completely dissolved in the mixing bowl. Step 1: Generously season the pork all over with salt, pepper, and paprika. You'll want to get it into a pan or large platter because the foil is full of jus. If you are a fan of mustard, a coat of yellow mustard could also be used before the dry rub. For the mop sauce: Place all of the ingredients in a small saucepan and bring to a boil. Rinse and dry the pork shoulder, rub all over with salt and pepper. Roast until the pork is sizzling with a bit of char on the edges, about 10 minutes, but don't let the spices burn and turn acrid. Place the roast into the crock pot and set on low. Garlic powder. Apply the sauce to the pulled pork while it is still warm, after cooking. 1 teaspoon cayenne pepper. Pulled Pork Sandwich requires 15 minutes of prep time and 1-2 hours of cook time on your preferred Char-Griller Grill. 7 Smoked Pork Butt Recipes That Are Full Of Smoky Flavor Slow Cooker Texas Pulled Pork 2916 Texas-style pulled pork simmers in a tangy chili-seasoned barbecue sauce with plenty of onion, then pulled into tender shreds to serve on a buttered, toasted bun. Heat just enough to melt the sugar into a syrup consistency. Rub: Combine all of the ingredients and set them aside. Instructions. Sprinkle the BBQ Rub Seasoning all over the roast, on all sides. Once the brine is complete, place the pork butt in a food-safe storage container and pour the brine inside. 250°F - 12 to 14 Hours. Bake the leftover pulled pork casserole ingredients for 40 to 45 minutes. 4. Remove from oven, cut thick layer of fat off top and discard. Instructions. Combine the sugar, rubs, mustard, and herbs in a medium mixing bowl and stir well. Season your pork shoulder on all sides, top, and bottom, with the spice rub. 1 pork roast, 1 tablespoon salt, 1 teaspoon black pepper, 1 1/2 cups cider vinegar. Bake until internal temp of 190°+ about 9-10 hours, but will vary some with the thickness of the meat and the crock pot. Preheat smoker to 225°F. Notes. Step 3. Place wood chips and liquid into smoker containers. Preheat oven to 180°C / 350°F. Just cook it on the stove over medium-low heat and stir constantly until thick. 1 tablespoon plus 1 teaspoon granulated garlic. Make sure that you season all of the exterior parts of the pork, including between the muscles. 1 tablespoon plus 1 teaspoon cracked black pepper. Perfect pulled pork is worth the wait, and this versatile BBQ meat can be served any way you like. If necessary, cut pork butt into pieces so it will fit into pressure cooker. 2. Sprinkle dry rub all over roast and work it into all the folds and creases. Place the mixture in a casserole dish and add salsa on top. Place roast in a 4- or 5-qt. If necessary, cut pork butt into pieces so it will fit into pressure cooker. Put a wire rack at the bottom of your large roasting pan, then place the Boston Butt Roast FAT SIDE UP on the rack, in the pan, and set on the counter. Although pulled pork is often made with pork roast or shoulder, this recipe uses pork chops instead for a convenient meal. Transfer the pork to a slow cooker. We are targeting a beautiful mahogany color. Slather the entire pork shoulder with mustard, as a binder. If using a charcoal grill, toss a quarter of the wood chips on the coals. Recipe Steps. This will catch the juices from the pork as it cooks. Trim the surface tissue (not meat) from the crevice of the pork butt. Preheat the oven to 300 degrees F. Place the pork in a large pot on a bed of the onion halves. Rub the spice blend all over the pork. Press the rub into the mustard before turning the pork over to sprinkle the other side. Set the smoker to 275 degrees indirect heat and put in the pork butt. The Spruce / Claire Cohen. The Best Pulled Pork Recipes: 1. 1. Please refresh your page or try again later. This recipe makes a small batch, perfect for a single pork butt, so you might want to make several batches to keep on hand. After the first three hours, Aaron recommends to Spritz the Pork Butts with Apple Cider Vinegar every hour until around the 8hr mark when the butt splits and it's time to wrap it in aluminium foil. Once your pork has reached temperature, remove it from the smoker, and wrap it tightly in aluminum foil. Place pork butt back onto 300 degree smoker and continue to cook for 2 hours or until the internal temperature of the meat reaches 205°F. Trim fat from pork roast and cut into 4 same size chunks. Insert one hook into each of the small ends of the roast so that the hooks point in the same direction and have enough clearance to hang from the rods. Roast the pork, uncovered, until the internal temperature reaches 190 to 195°F (88 to 91°C). Cover and refrigerate for at least 1 hour, or up to overnight. Rub the entire roast well with the mustard to coat. You may have everything you need to make it already on hand. Preheat your smoker using your favorite flavored wood to 250°. Pull the meat into chunks, pieces discarding any clumps of fat that did not render during the cooking process. Be prepared to mop the pork using a barbecue mop or meat brush. Rub with spices. Return the shredded pork to the slow cooker, and stir the meat into the juices. Add pork roast chunks to rub mix and coat well. Mix together bbq sauce, vinegar and broth and add to slow cooker. Place in pressure cooker; add water until just covered. Season pork butt with garlic salt, onion powder and black pepper. Cover with lid and cook on low for 12 hours (I cook it overnight). Rub: Combine all of the ingredients and set them aside. Step 2: Set up the grill for indirect cooking, and preheat to 325 degrees F. Step 3: Place the pork shoulder, skin side up, on the grate over the drip pan. If using the rub, combine the mild paprika, brown sugar, hot paprika, celery salt, garlic salt, dry mustard, pepper, onion powder, and salt in a bowl and toss with your fingers to mix. Large sheet of heavy-duty foil pork is 145 degrees Fahrenheit add pork roast until is., discarding any clumps of fat that did not render during the cook: heat the grill. Pork shoulder/butt, you combine the ingredients in a small bowl combine the ingredients and set aside. 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