BBQ Pulled Pork

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BBQ Pulled Pork

Post  justmecookin on Sat Jan 29, 2011 11:37 am

BBQ Pulled Pork

1 large Vidalia or other sweet onion, sliced
6 to 9 pound pork shoulder
Kosher salt and freshly cracked black pepper
1-1/2 cups barbecue sauce
1/2 cup of chicken broth
1/4 cup of yellow mustard
2 teaspoons of hot sauce
Couple dashes of liquid smoke, optional

Scatter the onions in the bottom of a 6-quart or larger crockpot. Season the pork with salt and pepper and place on top of the onions, fat side up. In a separate bowl, whisk together the barbecue sauce, chicken broth, mustard, hot sauce, and liquid smoke; pour all over and around the pork. Cover and cook on low for about 10 hours, or until the pork is cooked through, somewhere between 160 and 170 degrees on an instant read thermometer.

Carefully transfer the pork to a platter and let rest for 5 to 10 minutes. Serve with additional sauce or if desired, reduce and defat the sauce from the crockpot. Carefully pour the juice from the crockpot into a saucepan, tilt the pan and spoon off as much of the fat as you can. Bring the mixture to a boil; boil until reduced by half and thickened, stirring regularly.

Shred or chop the pork, toss the meat with some sauce, or put the sauce in a squirt bottle for the table to top individual sandwiches. Serve on warmed buns and with coleslaw, if desired.

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