Wholly Huli Pulled Pork Recipes

Steps:

• Set a slow cooker to Low. Combine water and vinegar together in the slow cooker.
• Rub oil over entire pork shoulder and let rest for 5 minutes.
• Mix brown sugar, seasoned salt, black pepper, cumin, cayenne pepper, garlic powder, onion powder, and cinnamon together in a bowl; rub over entire pork shoulder. Place pork shoulder into the slow cooker.
• Cook on Low, 6 to 8 hours.
• Transfer pork shoulder to a work surface and let rest for 10 minutes. Discard cooking liquid from slow cooker. Place pork back into the slow cooker and shred; add barbeque sauce and stir.

Steps:

• Mix up the sauce. MInce or grate onions, garlic and ginger. Dump everything but the pork and canola oil in a bowl, mason jar, whirry thing, whatever works for you. Shake it up, mix it up, make sure the sugar dissolves and the flavors get to know each other. Best if it sits in the fridge for a while, but not necessary. If you use granulated onion, garlic and ground ginger, it lasts a long, long time.
• Marinate the pork in the fridge. Flavor is good after 2 hours, but great without this step. (I skip this).
• Let pork sit at room temperature, about 30 minutes is good. Sear the pork in the pressure cooker, or pan, just get it to a nice brown because it adds a LOT of flavor. Use less oil if your pan is non stick.
• Dump the sauce on top. Stir, scraping the bottom of the pot a bit to mix all the flavor together.
• This is where it is up to you. Pressure cooker, at about 15 lbs pressure for 55 to 70 minutes is the best way to push all the flavor in the pork and get the right texture. IMPORTANT Let the pressure escape on it's own, do NOT release pressure quickly or the meat will seize up, get tough and lose moisture. Other methods work great, just make sure to deglaze the searing pan so you can use that flavor in the cooking process. Crock pot or slow cooker, 6 hours. Oven braise 325 for an hour and a half, covered, until meat reaches 160 and falls apart, not my favorite method. Grill it up, shred, dump the sauce over the top. Your choice, the pressure cooker works the best for us.
• Shred the pork as soon as it is cooled enough to handle with 2 forks or a fork and the back side of a butter knife, or clean fingers, before chilling or it will not fall apart. Great made in advance or frozen for OAMC.
• Also use sauce/marinade (can thicken with a corn starch slurry at a simmer in a small pot) for chicken, seafood, shrimp, whatever, it's a great sauce on rice.

Steps:

• For the Hawaiian pulled pork: In a small bowl, mix the onion powder, salt, garlic powder and pepper. Rub the mixture on all sides of the pork. Put the pork in a slow cooker and cook on low for 8 hours.
• Shred the pork with 2 forks, removing any large pieces of fat. Pour the broth into a fat separator or skim off the fat. In a bowl, whisk 2 cups of the skimmed broth with the crushed pineapple, hoisin, honey, soy sauce and vinegar. Put the pork back in the slow cooker and stir in the sauce. Cook on low for 1 hour.
• For the slaw: Meanwhile, combine the cabbage, rice vinegar, sugar, celery seeds and some salt and pepper in a bowl and toss to coat. Let stand, tossing frequently, until the cabbage wilts, about 20 minutes.
• Serve the pulled pork on Hawaiian buns topped with slaw.

Steps:

• In small bowl, combine teriyaki mix, paprika and pepper.
• Coat the pork the with rub mixture, patting until all rub is used. Set aside.
• In a bowl whisk together the chicken broth, brown sugar, soy sauce, chili sauce and pineapple juice. Set aside.
• Put the chopped onions and carrots in a 5-quart slow cooker. Place the pork on top of the carrots and onions and pour half of the pineapple juice mixture over pork. Reserve remainder for Hawaiian sauce. Cover and cook on low for 7 to 8 hours. The meat should fall apart easily. Remove the roast from the slow cooker to a cutting board. Using 2 forks carefully pull the meat into shreds.
• Hawaiian Sauce:
• In a medium pot heat the oil over medium heat. Add garlic and ginger and saute until soft, about 2 minutes. Add the remaining pineapple juice mixture, bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and set aside.
• Serve the pork on rolls drizzled with the Hawaiian sauce or on the side for dipping.

Steps:

• Place pork in a large, heavy zip-lock plastic bag set in a shallow dish; set aside.
• For marinade, in a small bowl combine ketchup, soy sauce, brown sugar, wine (or lime juice), ginger and garlic. Remove 1 cup of the mixture to a small bowl; cover and chill until needed. Pour remaining mixture over pork; seal bag. Marinate in refrigerator for 4 to 24 hours, turning bag occasionally.
• Drain pork.
• FOR CHARCOAL GRILL, arrange coals around a drip pan. Test for medium-high heat above the pan. Place pork on grill rack over pan. Cover and grill 20 minutes. Brush with 1/4 cup of the reserved marinade. Cover and grill 15-20 minutes more or until an instant-read thermometer registeres 155°F when inserted into thickest part of the meat. FOR GAS GRILL, preheat grill. Reduce heat to medium-high. Adjust for indirect cooking, and grill as directed above.
• Remove pork from grill. Cover pork with foil and let stand 10 minutes before slicing. (The pork will rise another 5°F during standing.).
• Meanwhile, place reserved 3/4 cup of marinade in a small saucepan, and heat through. Pass the sauce with the pork.
• Garnish with lime wedges and sprigs of fresh herbs.

Steps:

• In a large bowl or a gallon-size resealable plastic bag, combine the ketchup, soy sauce, brown sugar, rice vinegar, ginger and garlic, and stir or shake until combined. Reserve and refrigerate 1/2 cup of the mixture for basting the chicken later. Add the chicken to the remaining mixture, and stir or shake until evenly coated. If using a bowl, cover with plastic wrap. Refrigerate overnight, or at least 8 hours, turning the chicken at least once.
• When you're ready to cook, oil your grill grates well. Heat the grill to medium (for charcoal, the grill is ready when you can hold your hand 5 inches above the coals for 5 to 7 seconds). Add the chicken to the grill, cover, and cook 25 to 35 minutes, turning every 5 minutes to keep the chicken from burning, and basting it with the reserved marinade after you turn it, until cooked through. (Cook times will vary depending on sizes and cuts of chicken pieces, so be sure to check for doneness: Meat should not be pink and the juices should run clear.) Serve immediately.

Steps:

• Stir pineapple, brown sugar, shoyu, ketchup, red wine, Worcestershire sauce, ginger, garlic, and liquid smoke together in a pot; bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce is reduced and thickened, about 30 minutes. Cool completely. Transfer 1 1/2 cups sauce to a bowl and refrigerate.
• Place chicken pieces in a large bowl and pour remaining sauce over the top; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 4 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from marinade; discard used marinade.
• Cook chicken on the preheated grill until caramelized, about 5 minutes per side. Reduce heat to low and cook, turning and basting frequently with reserved 1 1/2 cups pineapple sauce, until no longer pink at the bone and juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the thickest part near the bone should read 165 degrees F (74 degrees C).