BOB'S PULLED PORK ON A SMOKER
This is the correct way to smoke a pork shoulder with professional results--from the brine, to the rub and sauce, to the rave reviews you will receive. Smoke is the key to breaking down the fat which adds flavor and moisture to the shoulder. Place in a bun with your favorite BBQ sauce.
Provided by bobthecook1
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 20h10m
Yield 20
Number Of Ingredients 11
Steps:
- Place pork shoulder in a large pot and add enough apple cider to cover. Combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder in a bowl. Mix about 1/4 cup sugar rub into cider; reserve remaining rub.
- Cover pot and refrigerate for 12 hours.
- Prepare smoker to about 210 degrees F (99 degrees C). Add enough wood chips to smoker.
- Pour cider brine into the water pan of the smoker; add onion and about 1/4 cup more sugar rub. Spread remaining rub over pork shoulder. Transfer pork to the center of smoker.
- Smoke pork until very tender, about 8 hours. Monitor hickory chips and liquid, adding more wood and water, respectively, as needed. Transfer pork to a large platter and cool for 30 minutes before shredding with forks.
Nutrition Facts : Calories 441.9 calories, Carbohydrate 15.2 g, Cholesterol 103.9 mg, Fat 32.1 g, Fiber 0.5 g, Protein 23.7 g, SaturatedFat 11.2 g, Sodium 2690.8 mg, Sugar 13.1 g
HONEY BBQ PULLED PORK IN THE SLOW COOKER
If you want to make a really easy, delicious honey BBQ pulled pork in a slow cooker, then this recipe is for you! I usually put this on a bun and serve with a salad.
Provided by Cynthia94
Categories Main Dish Recipes Pork Pulled Pork
Time 6h15m
Yield 6
Number Of Ingredients 7
Steps:
- Place onions into the bottom of a slow cooker and place garlic on top. Top with pork roast and season with pepper and salt. Pour BBQ sauce over the top of the roast, making sure all is covered, including onions and garlic. Pour honey on top of the roast only.
- Cover and cook on High until meat is easily shredded with 2 forks, about 6 hours, or on Low for 12 hours.
Nutrition Facts : Calories 267 calories, Carbohydrate 51.5 g, Cholesterol 26.4 mg, Fat 3.2 g, Fiber 2 g, Protein 9.8 g, SaturatedFat 1 g, Sodium 1034.1 mg, Sugar 41 g
PULLED PORK
For the best pulled pork, try Alton Brown's recipe from Good Eats on Food Network. The meat gets a molasses brine and a flavorful spice rub for maximum results.
Provided by Alton Brown
Categories main-dish
Time P1DT20m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Video: Watch Alton make this recipe
- Combine molasses, pickling salt, and water in 6-quart Lexan. Add Boston butt making sure it is completely submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal.
- Place cumin seed, fennel seed, and coriander in food grinder and grind fine. Transfer to a small mixing bowl and stir in chili powder, onion powder, and paprika.
- Remove Boston butt from brine and pat dry. Sift the rub evenly over the shoulder and then pat onto the meat making sure as much of the rub as possible adheres. More rub will adhere to the meat if you are wearing latex gloves during the application.
- 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. Use fork to check for doneness. Meat is done when it falls apart easily when pulling with a fork. Once done, remove from pot and set aside to rest for at least 1 hour. Pull meat apart with 2 forks and serve as sandwich with coleslaw and dressing as desired.
HONEY BRINED SMOKED PULLED PORK
Make and share this Honey Brined Smoked Pulled Pork recipe from Food.com.
Provided by tshull777
Categories Pork
Time P2DT14h
Yield 25-30 serving(s)
Number Of Ingredients 16
Steps:
- Combine the hot water and the salt (brine ingredients) in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the pork in the brine, fat cap up, and cover with cooler lid. Brine overnight, up to 12 hours.
- Remove the pork from the brine and pat dry thoroughly. Rub the butt(s) with the vegetable oil. Then add your favorite rub mixture (I included recipe for mine above). Wrap in plastic wrap and allow to sit in fridge at least 3 more hours. Then remove and rest at room temperature for 1 more hour while you pre-heat the grill to 250 degrees F.
- Using a smoker, place pork over indirect heat in smoker with hickory wood, (if you have one, insert a probe thermometer into the thickest part of the pork, and set the alarm for 165 degrees F. If you don't have one, you will have to use a stick thermometer every hour after about 10 hours.) Close the lid and cook for at least 4 hours.
- After 4 hours check the pork; if the surface is golden brown, cover with aluminum foil tent and continue cooking. Once the butt(s) reach 165 degrees F (about 14 hours), remove from grill, cover loosely with aluminum foil, and allow to rest for 1 hour. Shred then add favorite bbq sauce. (The best brand is Sven's Sizzlin Sauce, but if you can't find that Famous Dave's Sweet and Zesty will work as well.).
- For my homemade Carolina Style bbq sauce (also good as a marinade):.
- 5 cups cider vinegar 5 tbl kosher salt 2 ½ tsp cayenne pepper 1 tbl + 2 tsp crushed red pepper flakes ¾ cup brown sugar.
- Combine and allow to sit at room temperature for at least 6 hours to let flavors blend before using. I usually make it just before I load the meat into the smoker. Then add this sauce to moisten the shredded meat about 1 cup at a time until meat is wet enough to your liking. (About 3½ to 4 cups per 10 pounds of meat for me, you may not like as much or more, here's a hint: taste often until it's the way you like it.) Then you can add some of the store brand sauce of your choice, to "kick it up a notch", if you wish.
- Then, I usually finish it by adding a little more of the dry rub. Feel free to experiment with this one, you may or may not want to add any more once the sauce is applied.
Nutrition Facts : Calories 677.3, Fat 45.5, SaturatedFat 15.2, Cholesterol 193.2, Sodium 7592.3, Carbohydrate 17.1, Fiber 0.8, Sugar 15.8, Protein 48.5
HONEY BRINED SMOKED TURKEY
This is the best Thanksgiving turkey you could possibly imagine. The first time my husband cooked it he was concerned about it getting done, left it on the grill a little longer than suggested, and it literally fell off the bone when we moved it to the serving plate, but I hardly had any leftovers to put away! We have also stuffed the turkey with sweet onion while smoking and it turned out wonderfully.
Provided by wendypindy
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 17h10m
Yield 12
Number Of Ingredients 8
Steps:
- Combine hot water and salt in a 54-quart cooler; stir until salt dissolves. Stir vegetable broth and honey into the water. Add ice and stir. Place the turkey in the brine with the breast facing up; cover with cooler lid. Brine overnight to 12 hours.
- Remove the turkey from the brine and pat dry with paper towel; rub vegetable oil over turkey to coat. Discard brine.
- Put 1 cup wood chips in the center of each of two large sheets of aluminum foil. Wrap edges around wood chips to form small pouches, leaving small openings at the top.
- Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate. Place 1 pouch of wood chips directly over the flame beneath the grate.
- Set the turkey over indirect heat, insert a probe thermometer into the thickest part of the breast, and set the alarm for 160 degrees F (70 degrees C). Close the lid and cook until the turkey's skin is golden brown, about 1 hour. Remove and discard first pouch of wood chips; replace with remaining pouch.
- Cover turkey with aluminum foil, return cover to grill and continue cooking until the turkey is no longer pink at the bone and the juices run clear, about 3 hours more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
- Remove the turkey from the grill, cover with aluminum foil, and allow to rest in a warm area for 1 hour before carving to serve.
Nutrition Facts : Calories 1308.2 calories, Carbohydrate 34.5 g, Cholesterol 446.7 mg, Fat 57.9 g, Fiber 0.7 g, Protein 153.9 g, SaturatedFat 16.2 g, Sodium 15829.4 mg, Sugar 33.1 g
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