Pork Of The Gods Paleopot Com Smokey Pulled Pork Recipes

Steps:

• Soak your hickory chips overnight.
• Mix together all ingredients except the Boston Butt. Liberally coat the pork with the dry rub mixture, really rubbing it into the meat.
• Place your charcoal grates at the lowest setting and your food rack at the highest setting in your grill. Pour charcoal in the grill and light. Once the coals are ready, move all the coals to one side. Place a pan of water on the other side. (An old aluminum pan from a pan of rolls works well -- something disposable).
• Place the meat on the cold side of the grill, fat side up. Add hickory chips to the charcoal and close the lid.
• Add more chips every 20 to 30 minutes. Add charcoal as needed, being careful not to let the fire die.
• Continue to smoke the pork for 9 hours. If you prefer not to have a crispy outside, you can wrap the meat in heavy duty aluminum foil for the last three hours of cooking.
• Remove from the heat and "pull" the meat. This means to separate the meat from any fat, gristle or bone, pulling the meat into strips suitable for sandwiches.
• Toss the meat with a vinegar hot sauce. (Optional).
• Serve with barbecue sauce on a hamburger bun.

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:

• The night before, make incisions in pork butt and stuff with jalapeno peppers. Then, rub with your favorite blend of Cajun spices.
• Start fire in smoker about 13 hours before you want to serve the pork. When the temperature reaches 200 degrees F, put pork butt in, uncovered. About 7 hours later, take meat out and baste with your favorite BBQ marinade, wrap pork in foil and return to smoker. Turn heat up to about 300 degrees F and let cook about another 5 hours.
• When the bone slides out, the pork is done. Remove from smoker and pull pork apart. Serve on a bun and if, desired, your favorite barbecue sauce.

Steps:

• Mix together 2 tsp each smoked paprika, ground cumin, pepper, and brown sugar, plus 1 tsp salt. Rub over the 2.5kg boneless shoulder of pork.
• Put the pork in a big casserole dish, skin-side up, and pour in 2 medium mugfuls of cider.
• Cover with a lid and cook in the oven at 150C/130C fan/gas 2 for anywhere between 4 and 8 hrs until falling apart. Check every few hours in case it gets dry - if it does, add another mugful of cider.
• Take it out of the oven and put the meat in a big dish, leaving the liquid in the casserole.
• Cut the skin off, then shred the meat using two forks. Ditch any fatty bits, and skim any excess fat off the surface of the sauce.
• Add a mugful of a good smoky BBQ sauce to the casserole, mix it in, then ladle some into a bowl for dipping.
• Put the pulled pork back in the casserole with the juices so it stays moist. Season to taste. Can be made one day ahead.
• Serve in soft white rolls with coleslaw and the bowl of juices on the side for 'French dipping' the sandwich while you're eating.

Steps:

• Mix dry ingredients together.
• Add enough liquid smoke to make a paste.
• Rub into meat and allow to marinate at least overnight.
• Follow your favorite method for cooking pork!

Steps:

• Spray the inside of slow cooker with non-stick cooking spray (or use a slow cooker liner).
• Combine paprika, salt, pepper, garlic powder, mustard and liquid smoke in a small bowl.
• Rub all over the roast, covering all sides. (Optional: poke your roast with a large fork a couple of times to let the flavors really soak in).
• Place lid on slow cooker and bake on low for 8-10 hours (or high 5-6 hours).
• Shred meat when finished and add bottle of BBQ sauce.
• Serve on buns.

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.

Steps:

• 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.

Steps:

• Trim surface fat from pork.
• Place meat in large dutch oven or stockpot, cover with water and add salt, 2 teaspoons of the pepper and chopped onion.
• Cover and simmer for 2 hours, or until meat pulls away from the bone.
• Cool meat in broth until it can be handled. Drain off broth and save for a different use.
• Shred meat. Cover. Set aside.
• In a large dutch oven or stockpot, combine remaining ingredients. (Don't forget the other 2 teaspoons pepper.).
• Bring to a boil, add pork and heat thoroughly.
• Adjust seasonings if needed.
• Serve with buns or rolls.
• Serves 50.