I need a non-smoked pulled pork recipe...?!
Answers: I would like to grill the pork shoulder but all I can find is recipes using a smoker or chips and I don't like that flavor...any ideas?
Glenn's Marinated Pork Shoulder
INGREDIENTS
1/4 cup chopped garlic
1/2 cup chopped onion
1 dash soy sauce
1 tablespoon corn syrup
2 tablespoons apple juice
3 tablespoons Worcestershire sauce
1 teaspoon molasses
1/4 cup wine
1/4 cup Italian-style salad dressing
1/2 cup distilled white vinegar
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/2 teaspoon onion powder
1 tablespoon Cajun seasoning
1/2 teaspoon crushed red pepper
1/4 teaspoon seasoning salt
1/4 cup brown sugar
8 pounds pork shoulder
DIRECTIONS
In a large bowl, mix garlic, onion, soy sauce, corn syrup, apple juice, Worcestershire sauce, molasses, wine, Italian-style salad dressing, distilled white vinegar, garlic powder, salt, onion powder, Cajun seasoning, crushed red pepper, seasoning salt and brown sugar.
Score pork shoulder 1/8 to 1/4 inch deep. Place in the bowl with the marinade mixture. Marinate at least 4 hours in the refrigerator.
Preheat an outdoor grill for medium high heat and lightly oil grate.
Cook marinated pork shoulder on the prepared grill 3 hours, or until the internal temperature has reach a minimum of 165 degrees F (75 degrees C). Marinate frequently with the mixture while grilling.
I do it in corck pot in winter cook it forever...and then pour barbq over it and simmer.I do beef though..I assume pork would be same Ive done pork ribs that way also they come out really really tender and fall to part on fork
If you have a propane grill...you shouldnt have any troubles...but if your grill is ONLY charcoal..then you dont have any choice.
My advice is to cook it in the ovem..then transfer it to a frypan and pull it apart and add sauce..ect.
another way might be to use a [crock pot] slow cooker. Ive had success with that. I cook my picnic shoulder in chicken stock..herbs..and veggies like onions and carrots. when thats done..transfer it to a pan and pull it apart like before..and add sauce.
or no sauce. its your choice.
I gave a thumbs up to your first two answers - they are both right on with the crock pot! Pork shoulder does great in a slow cooker....try to give it a good 8 hours at least. You don't need a lot of liquid - a can of stock or a beer or a cup of water, depending on the flavor you like. I also add crushed garlic cloves and some salt and pepper to mine. When it's done, you'll know it - it will just fall apart. Remove it from liquid and shred with a fork or hands! I love mine just like that, but you can add bbq sauce if you like!
Here is a recipe using a grill or smoker.
http://www.foodnetwork.com/food/recipes/...
Here is a recipe using your oven that is not only good but good for you. I have personally made this and it's good. Easy to make too which is a bonus.
http://vgs.diabetes.org/recipe/viewRecip...
Crock pot. BBQ sauce slow cook it.
Crock pot Pulled Pork Barbecue
INGREDIENTS:
? 4 lb pork roast
? 2 onions, sliced, divided
? 1 onion, chopped
? 5 or 6 whole cloves
? 2 cups water
? 16 oz bottle of your favorite BBQ sauce
? salt and pepper
PREPARATION:
Place one sliced onion at the bottom of Crock Pot.
Stud pork roast with cloves and season with salt and pepper.
Place roast in slow cooker on top of the sliced onion. Cover with the second sliced onion and add enough water to fill Crock Pot two thirds of the way.
Cover and cook on low 8 to 12 hours.
Remove roast.
Remove and discard cloves, bone and fat as well as any water, onions and grease remaining in pot.
When pork roast is cool enough to handle, use a fork or your fingers to pull it apart until the entire roast is shredded.
Return the pulled pork to the crockpot. Mix in the chopped onion and BBQ sauce and cover. Heat on high for 1-3 hours or until the onions are soft.
Serve on large, crusty buns with a mustard based Carolina-style BBQ sauce. Garnish with dill pickle spears, thinly sliced raw onion and pickled pepperoncini (Italian banana peppers). Serve with crisp, homemade slaw. Carolinians would put the cole slaw on the pulled pork sandwiches..that's up to you.
NOTE: The above is the original recipe I was given. I have cooked the roast on high instead of low when I was in a hurry and didn't have that long. I have also done the last past on low and left to heat while we were at church and then it was ready to eat when we got home. I used a BBQ sauce that was very thick the first time and it was pretty dry, so since then I add a little water to it and it turns out perfect.
Grilled Pull Pork-
Season with above ingredients.
Start fire in grill, placing all coals on one side. Place grill rack 6 inches above coals; set pork shoulder or tenderloin on rack, butt not directly above coals. Cook, covered, 1 to 1 1/4 hours if shoulder, 30 minutes if tenderloin, until meat is tender or thermometer reads 170 degrees.
I have done it several times on a grill without smoking it. The key here is cooking for a very long time on low heat. Like a lot of pork cuts, the shoulder is pretty fatty, so you need to cook it slow and long to keep it tender. When I make mine, I first coat the entire piece of meat with my BBQ rub. Place on the grill at about 160-170 for about 3-4 hours. About every 1/2 hour baste it with the following mop sauce-
Apple cider vinegar
sliced onion
sliced jalapeno
salt/pepper
remove from grill and litterally "pull apart"
I like to serve mine with a white cole slaw on crusty bread
Good Luck.
I do a pork shoulder/butt roast in the oven. Season the outside with your favorite dry rub and roast it in a slow oven (290* - 300*) for 3 1/2 hours. The fat renders and creates a great flavor and the meat pulls from the bone with ease. Add your BBQ sauce after you've pulled the roast apart. It's can't-fail method.
i made this last week in my new crock pot. it was DELICIOUS, and we had sandwiches all week.
Carolina Barbecued Pork
Ingredients:
Ingredients
2 onions, quartered
2 Tbs brown sugar
1 Tbs paprika
2 tsp salt
1/2 tsp pepper
1 4 to 6 lb boneless pork butt or shoulder roast
2/3 cup cider vinegar
4 tsp Worcestershire sauce
1 tsp red pepper flakes
1 1/2 tsp sugar
1/2 tsp dry mustard
1/2 tsp garlic salt
1/4 tsp cayenne pepper
Hamburger buns
Cole Slaw (optional)
Directions:
Directions
Place onions in stoneware. Combine brown sugar, paprika, salt and pepper rub over roast. Place roast over onions. Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne stir to mix well. Drizzle 1/4 of vinegar mixture over roast.
Cover and refrigerate remaining vinegar mixture. Cover cook on Low 10 to 12 hours or on High 5 to 6 hours. Remove meat and onions and drain. Chop or shred meat and chop onions. Serve meat and onions on buns. If desired, top sandwiches with coleslaw. Pass remaining vinegar mixture to drizzle over sandwiches.
Thought I saw the recipe on www.all-about-meat.com and it definately didn't use chips or a smoker. I know it was in one of John Smith's articles so if it's not currently posted email them and they're really good about posting recipes.