I need a recipe for smoked pulled pork?!
Answers: I had one with kosher salt, chile powder and brown sugar that I love but I lost it and now I don't know the proportions. Does anybody know the correct amounts?
1 Boston butt or pork shoulder roast
1 large onion, quartered and sliced
salt and pepper to taste
garlic powder
1 cup barbecue sauce, your favorite
1/2 cup vinegar
a teaspoon or two of liquid smoke, if desired
PREPARATION:
Place pork roast in the crockpot; add chopped onion, salt and pepper and a generous sprinkling of garlic powder. Cover and cook on low for about 9 to 11 hours, or until very tender and shreddable. Drain all juices off and shred or chop pork; add vinegar and bbq sauce (and liquid smoke, if using). Continue cooking on high for about 1 hour. Serve with buns and tangy coleslaw for topping.
About 8 to 10 generous servings.
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12 Sandwiches 6? hours 30 min prep
Change to: Sandwiches US Metric
1 tablespoon light brown sugar
1 tablespoon chili powder
1 tablespoon kosher salt
5-6 lbs bone-in pork shoulder butt
2 cups barbecue sauce
12 sandwich buns
1 pint coleslaw (optional)
Not the one? See other Smoked Pulled Pork Recipes
United States Main Dish
Pork Main Dish
Barbecue Main Dish
Mix the rub ingredients in a small bowl. Massage the mixture all over the roast. Allow the roast to rest at room temperature for 30 minutes before grilling.
While your roast is resting, light the charcoal for your grill and soak 2 handfuls of hickory chips in water. You'll need enough charcoal for a medium hot grill , about 350 F to 450°F For a 22 inch Weber, that is about 30-40 briquettes. In addition, you'll need a method of lighting additional coals to add during the cooking process to maintain the temperature of the grill.
When the coals are ready, divide them in half and push each half to opposite sides of the grill. You'll cook the roast in the center using indirect heat. You may also place a small pan in the center, between the coals, to catch the drippings. Add water to the pan to prevent the grease from smoking if desired. Drain excess water from hickory chips and place chips directly on charcoal.
Grill the pork butt until the meat is very tender but still juicy, about 185 F to 190 F, turning every hour or so. Grilling time will be 5 - 6 hours, so you will need to add additional hot coals to the grill at least once during the process.
When done, remove the pork from the grill and cover loosely with foil. Let rest for 30 minutes.
Warm 2 cups of your favorite prepared barbecue sauce, or make your own.
Pull the pork into shreds using your fingers or two forks. Combine pork in a large bowl with enough sauce to moisten. Mix well and serve on toasted buns topped with your favorite coleslaw.
type in allrecipies.com they have almost everything
Okay, first off I'm not trying to be smart. "Smoked Pulled Pork" is the end result of slow cooking pork over a wood fire.
What you're looking for is a "Rub"
One way to find your rub is a search for "barbecue rubs" or "barbecue pork rubs".
Hope that helps in your search.
BTW.. the brown sugar would burn over time, so I'm betting that it's the smallest amount in a rub like this. There's probably just enough in there to knock down some of the heat from the Chile Powder.
8 parts light brown sugar
3 parts kosher salt
1 part Chile Powder
CAUTION: Brown sugar will burn, so cook the meat away from direct heat!
Pete
Alton Brown with the Food Network family has the perfect recipe for smoked, pulled pork. Go to the Food Network site...type in pulled pork and the first recipe to come up is Altons. I've used it....it's absolutely delish!
Well, I have a recipe that is a little different, but the pork is tender and pull apart ...
Pork Butt
Remove layer of fat
1 bottle of Italian Vermuth
Pepper & Salt
Sprinkle Goya Sazon
1 Small bottle of Orange Bitters
Drizzle of Olive Oil over the top of Pork
3 cloves of garlic minced
This should be baked at 350 then down to 300 for five hours.
Place pork in a baking pan, add all ingredients, bake for 5 hours.