#flavorfulpulledpork

[maxseidel]

This recipe for pulled pork in a slow cooker is great for feeding 100 people. It's very tasty and doesn't take much work, so it's great for big events or gatherings.

Ingredients: 100 lbs pork shoulder, boneless. 10 cups BBQ sauce. 5 cups apple cider vinegar. 5 cups brown sugar. 2 cups Worcestershire sauce. 2 cups yellow mustard. 2 cups ketchup. 2 cups onion, chopped. 2 cups garlic, minced. Salt and pepper to taste.

Instructions: Cut off any extra fat from the pork shoulders. Put Worcestershire sauce, brown sugar, ketchup, chopped onion, minced garlic, Worcestershire sauce, apple cider vinegar, and brown sugar in a large bowl. For slow cooker pork shoulders, put the meat in and pour the sauce mixture over it. Cover and set the temperature to low. Cook for 10 to 12 hours, or until the pork is soft and can be shred with a fork. When the pork is done, take it out of the slow cooker and use two forks to shred it. Put the pork back into the slow cookers and mix it well with the sauce. Keep warm until you're ready to serve.

Prep Time: 30 minutes

Cook Time: 720 minutes

cartin gross

[mohi-chan]

MOMOFUKU'S PULLED PORK is a tasty dish that is slow-cooked to perfection and has a sweet and salty rub. It can be used for many things and is great on sandwiches or tacos.

Ingredients: 1 bone-in pork shoulder about 5-7 pounds. 1 cup white sugar. 1 cup plus 1 tablespoon kosher salt. 7 tablespoons brown sugar. 1 tablespoon plus 1 teaspoon pink curing salt.

Instructions: To make the rub, put white sugar, brown sugar, pink curing salt, and 1 cup of kosher salt in a bowl. Spread the pork shoulder out on a baking sheet with a lip and rub it all over with the rub. Press the rub into the meat to make it stick. It's best to put the pork shoulder in the fridge overnight or for at least 6 hours. Start by heating the oven up to 300F 150C. Take the pork out of the fridge and let it warm up in the room. In a roasting pan, put the pork. Cook it in a hot oven for about 6 hours, or until the internal temperature reaches 190195F 8890C. After cooking, give the pork 30 minutes to rest. Take out the bone and extra fat. Use two forks to shred the meat. You can put the pulled pork on sandwiches, tacos, or any other dish you like. Have fun!

Prep Time: 30 minutes

Cook Time: 360 minutes

earth science at university of california davis

[harleywoods80]

Indulge in the rich flavors of slow-cooked pulled pork braised in beer and aromatic spices. Perfectly tender and packed with savory goodness, this Beer Braised Pulled Pork is a crowd-pleaser for any occasion.

Ingredients: 3 lbs pork shoulder, boneless. 2 tbsp olive oil. 1 large onion, sliced. 3 cloves garlic, minced. 1 bottle 12 oz beer preferably a lager or ale. 1 cup chicken broth. 1/4 cup brown sugar. 2 tbsp tomato paste. 2 tsp smoked paprika. 1 tsp cumin. 1 tsp chili powder. Salt and pepper to taste. Buns for serving.

Instructions: Preheat the oven to 325F 163C. Season the pork shoulder with salt and pepper. In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Sear the pork shoulder on all sides until browned. Remove and set aside. In the same pot, saut sliced onions and minced garlic until softened. Add beer, chicken broth, brown sugar, tomato paste, smoked paprika, cumin, chili powder, and stir well. Return the seared pork shoulder to the pot, ensuring it's partially submerged in the liquid. Cover the pot and transfer it to the preheated oven. Braise for 3-4 hours or until the pork is fork-tender and easily pulls apart. Remove the pork from the pot and shred it using two forks. Return the shredded pork to the pot, mixing it with the flavorful sauce. Serve the beer-braised pulled pork on buns, and enjoy your delicious and savory meal!

Prep Time: 20 minutes

Cook Time: 240 minutes

Dennis Larabee

[meaganfanart]

Enjoy the deep, smoky flavor of pulled pork that has been smoked just right. The meat from this recipe is tender and full of flavor. It's great on its own or in sandwiches.

Ingredients: 1 bone-in pork shoulder 5-7 lbs. 1/4 cup brown sugar. 2 tbsp paprika. 1 tbsp black pepper. 1 tbsp salt. 1 tbsp chili powder. 1 tbsp garlic powder. 1 tbsp onion powder. 1 tsp cayenne pepper. Wood chips for smoking.

Instructions: Preheat your smoker to 225F 110C. In a small bowl, mix together brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper to create the dry rub. Rub the dry rub all over the pork shoulder, ensuring it's well-coated. Place the pork shoulder in the smoker. Add wood chips for smoking according to your smoker's instructions. Smoke the pork shoulder for 10-12 hours or until the internal temperature reaches 200F 93C and the meat easily shreds with a fork. Once done, remove the pork from the smoker and let it rest for 20 minutes. Shred the pork using two forks or your hands. Serve as-is or with your favorite barbecue sauce.

Prep Time: 20 minutes

Cook Time: 10-12 hours

merimbula Pizza