Image

CHEATERS PULLED PORk

17 Jul

 OKAY ,  so this is not the down home ,  southern,  make your mouth water recipe. But it’s pretty darn close and its real easy when you have a lot of summer fun goin on and don’t want to spend the day inside.

I got this from   Cheater BBQ: Barbecue Anytime, Anywhere, In Any Weather

I’m waiting on this book  from the library , look like a good book. you may want to add to your library

 

Makes 12 to 14 servings

Ingredients

For the pork:

  • One 5- to 6-pound boneless Boston butt pork roast or same weight of boneless country-style pork ribs
  • 1/4 cup Cheater Basic Dry Rub (recipe follows)
  • 1/2 cup bottled smoke
  • Barbecue sauce of your choice

For the rub:

Makes about 2/3 cup

  • 1/4 cup paprika
  • 2 tablespoons kosher salt
  • 2 tablespoons coarsely ground black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon dry mustard

Instructions

To make the pork:

1. Cut the pork butt into medium (2- to 3-inch) chunks (the ribs don’t need to be cut up).

2. Put the pieces in a large slow cooker (at least 5 quarts). Sprinkle the meat with the rub, turning the pieces to coat evenly. Add the bottled smoke.

3. Cover and cook on high for 5 to 6 hours or on low for 10 to 12 hours, until the meat is pull-apart tender and reaches an internal temperature of 190 F.

4. Using tongs and a slotted spoon, transfer the meat to a rimmed platter or baking sheet. Let rest until cool enough to handle. Pull the meat into strands. It should shred very easily. Serve the barbecue piled on buns with your favorite barbecue sauce.

5. To serve the barbecue later, cover and refrigerate the meat when it has cooled. Pour the meat juice into a separate container and refrigerate. Before reheating the juice, skim and discard the congealed fat layer on the top.

6. To reheat the barbecue, place it in a saucepan moistened with some of the reserved juice. Gently heat the meat on medium-low, stirring occasionally. Or, place it in a covered casserole with some of the reserved juice and heat in a 350 F oven for 20 to 30 minutes.

7. While the meat warms, combine the barbecue sauce and some of the additional reserved meat juice in a saucepan. Heat through and serve with the barbecue.

I like to finely slice some cabbage and also a slice of kosher pickle on the top…on the bun…

To make the rub:

1. Combine all the ingredients in a jar with a tight-fitting lid. Shake to blend.

 

Eat and Enjoy

 

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: