Slow-Cooked Pulled Pork
From Good Housekeeping
triple-tested at the Good Housekeeping Research Institute
This meltingly tender shredded pork has been slow-cooked for hours in a sweet and tangy sauce.
Quote:
Ingredients
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1 medium onion, chopped
.5 cup(s) ketchup
.333 cup(s) cider vinegar
.25 cup(s) packed brown sugar
.25 cup(s) tomato paste
2 tablespoon(s) sweet paprika
2 tablespoon(s) Worcestershire sauce
2 tablespoon(s) yellow mustard
1.5 teaspoon(s) salt
1.25 teaspoon(s) ground black pepper
4 pound(s) boneless pork shoulder blade roast (fresh pork butt), cut into 4 pieces
12 soft sandwich buns or ciabatta rolls, warmed
Dill pickles (optional)
Potato chips (optional)
Hot sauce (optional)
Directions
In 4 1/2- to 6-quart slow-cooker pot, stir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, salt, and pepper until combined. Add pork to sauce mixture and turn to coat well with sauce.
Cover slow cooker with lid and cook pork mixture on low setting as manufacturer directs, 8 to 10 hours or until pork is very tender.
With tongs, transfer pork to large bowl. Turn setting on slow cooker to high; cover and heat sauce to boiling to thicken and reduce slightly.
While sauce boils, with 2 forks, pull pork into shreds. Return shredded pork to slow cooker and toss with sauce to combine. Cover slow cooker and heat through on high setting if necessary.
Spoon pork mixture onto bottom of sandwich buns; replace tops of buns. Serve sandwiches with pickles, potato chips, and hot sauce if you like.
I have a decent sauce recipe but really the pork itself makes a big difference, and just use your favorite bottled sauce. I like pork shoulder.
The night before, brine it in a large sealed (NOT metal) container in the refrigerator with:
1 quart water
1 cup salt
1 tablespoon pepper
1 tablespoon onion powder
6 cloves garlic, peeled and smashed
1 cup brown sugar
4 bay leaves
Make sure it's completely covered all over.
In the morning, drain and pat dry with paper towels, let sit while getting the BBQ up nice and hot.
Sear on all sides over high heat, then remove some coals or beat down to achieve a very low heat about 250F. After an hour or two you can use the oven but either way cook for a total of 8 hours.
When done wrap in foil and let sit 10 minutes before "pulling" with forks.
It should taste so good you don't really need sauce, especially the "burned ends."
I've been brining ribs and it's worked out real well. I borrowed pressure washer form a friend to finish up my grates so hopefully I'll have meet on the grill by Monday!
Anyone have a pulled pork recipe they have used and worked out well?
I will be using my pit.
They had a "cookoff" in Richmond, VA a few years ago, when my daughter and son-in-law had a "carry-out" resturant (they still cater) and which featured such personalities as "Bobby Flay" and my son-in-law's "pulled pork" BBQ won the prize for the "BEST" in Richmond at that show..........
He uses pork shoulder, cooks it in a mobile cook trailer for about 13 hours, as I remember, and then "PULLS" the "lean" and mixes with his "secret" sauce......here's the results.......sorry I don't have the ingredients for the sauce......
Austin......here's a "brisket" you may want to take a look at......
very similiar looking to what my son-in-law makes,
but will give you another "taste treat" idea.....
study the article because it tells you exactly what you
need to do to cook it right.........and, it is delicious with your
favorite BBQ Sauce...he cooked one for our Christmas Dinner, but I failed to get a photo....
by-the-way, he also lived in Texas for awhile and may have learned to cook it there.........
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