Kansas City Pulled Pork Recipes

Steps:

• in bowl, combine brown sugar, salt, paprika, pepper, thyme, coriander, mustard powder, fennel and garlic powder.
• Score diamond pattern on fatty side of pork. Insert knife into pork to create 6 small pockets; insert 1 garlic clove in each.
• Rub pork all over with 8 tablespoons spice mixture; reserve rest. Wrap pork with plastic; refrigerate overnight.
• Preheat oven to 350 degrees. Remove plastic from pork; place fat side up, in oven-safe insert of slow cooker. Roast in oven for 45-60 minutes. Transfer insert to slow cooker base; add apple juice and water. Cover; cook on low, turning pork occasionally, 6-7 hours. Transfer pork to cutting board, reserving cooking liquid. Roughly chop meat with cleaver.
• Place meat in bowl, allow to stand 5-10 minutes. Strain off any additional cooking liquid and add it to reserved cooking liquid. Ladle 1/2 to 3/4 cup of reserved liquid back over meat. Stir in 1-2 tablespoons spice mixture. Serve with rolls and BBQ sauce of your choice.

Steps:

• Combine all the spices in a bowl, mix well. Pat the spice rub onto the meat, making sure to heavily season the entire surface area. Cover or wrap the pork and let it sit at room temperature while getting the smoker or charcoal grill fired up. Do not leave at room temperature for longer than 1 hour.
• The grill is ready when the charcoal has burned to a white ash. If using a grill instead of a smoker, arrange the coals on 1 side of the grill, leaving an area large enough for the pork to cook indirectly with no coals directly underneath the meat.
• When the grill has reached 200 to 225 degrees F, scatter 1/4 of the wood chips over the coals, close the grate, put the pork on the grill and close the lid.
• Maintain a 200 to 225 degree F cooking temperature inside the grill, adding coals every 2 hours or as necessary. Add wood chips and spray the pork with apple juice every time you add new coals. Try not to lift the lid of the cooker at any other time.
• When the pork reaches an internal temperature of 165 to 170 degrees F on an instant read meat thermometer (after about 4 to 5 hours), remove it from the grill and double wrap in aluminum foil to keep the juices from leaking out. Return pork to the grill (or smoker) The pork is finished cooking when it pulls apart easily and reaches an internal temperature of 190 to 195 degrees F, about another 1 to 2 hours. Let rest for 1 hour, then unwrap the pork butt and pull the bone out. "Pull" the pork by hand, shredding it and discarding any large pieces of fat. Serve with your favorite BBQ sauce.

Steps:

• Unpack, wash and pat dry the pork joint and trim most of the fat off (usually a thick slab on the front) - Rub generously all over and get the rub into all the knocks and crannies.
• Wrap with film wrap and keep in a fridge over night. Mix approximately 1 cup of the apple juice mix with the 1/3 cup of hog injection in a bowl. Pour the other half into a spray container.
• Approximately 1 hour before cooking (11 hours before serving time) take the meat out of the fridge and put into a disposable baking / roasting tin. Inject into at-least 8 places using the apple juice / hog injection mixture. Turn the grill on to reach 380 f
• Once the grill has reach temp, place the roasting tin in - cook meat for 30 minutes then turn over, cook for another 30 minutes then cover the meat in foil. Turn grill down to 235. When the grill reaches this temp, unwrap the meat. BBQ the roast for 6 hours - spritzing meat every hour with the remaining apple juice mixture.
• Insert a meat probe into the meat, so the end is in the centre but not touching the bone. Cook for 1 hour 20 minutes per lb in total, so an 8 lb roast will have another 3.5 hours (it's already cooked for 7 hours right) 10 lb roast another 6 hours. Cook until the meat reaches 195 anyhow, but the above is a good marker. Once cooked, wrap in foil let it sit in for at least 1 hour before shredding. Serve in a soft white bap, you can use BBQ sauce or apple Sauce (British twist) if you like.