Pulled pork recipe???????

Anyone have a good pulled pork recipe that you are willing to share? My wife does a ‘pulled turkey’ recipe that we use at graduations, etc. that tastes great with wild/domestic turkey that might work. But I’m looking for a definite crowd pleaser. My buddy in Grand Forks needs to get rid of some pork……….

Do you have a technique in mind? I’ve been dabbling with smoking in the summer and tried a couple crockpot ideas last winter. Seems like everything else some like it and some don’t depending on personal taste.

Check out the crock pot recipes

We use a prepackaged mix – put t in the crock pot – cook

Pull out and shred with fork and put back in sauce

Serve with onion buns and Cole slaw

Dog

this is the best I’ve had. And I’ve been all over the South.

BASS CLUB PULLED PORK

PORK
1- 4LB PORK BUTT OR SHOULDER

MASSAGE RUB INTO MEAT, COVER WITH PLASTIC AND REFRIGERATE SEVERAL HOURS OR OVERNIGHT.

WHEN TIME TO COOK, PREHEAT OVEN OR GAS GRILL TO 325 DEGREES. FOR CHARCOAL GRILL, USE INDIRECT HEAT. ROAST MEAT UNTIL IT IS FALLING OFF THE BONE, ABOUT 3-4 HOURS. COOL SLIGHTLY, THEN PULL OR SHRED THE PORK, ADD SOME OF THE HOT BBQ SAUCE. KEEP WARM IN OVEN UNTIL SERVING TIME OR SERVE IMMEDIATELY ON BUNS WITH COLESLAW ON TOP OF MEAT. PASS THE REST OF THE SAUCE.

RUB
1/4 CUP PAPRIKA
3-4T BR SUGAR
2T LEAF OREGANO
2T GARLIC POWDER
2 TSP KOSHER SALT
1 TSP CELERY SEED
4T ANCHO CHILI POWDER

MIX ALL INGREDIENTS IN A BOWL AND SET ASIDE.

COLESLAW
DRESSING
1 C MAYO NOT MIRACLE WHIP
1/4 C WHOLE GRAIN MUSTARD
1/2 LEMON-JUICED (ABOUT 2T)
1/4 C BR SUGAR
3 T RED WINE VINEGAR OR YOUR CHOICE
2 T BUTTERMILK
4 TSP CELERY SEED
1 TSP SALT
1/4 TSP BLACK PEPPER
1/8 TSP CAYENNE PEPPER
MIX ALL INGREDIENTS IN A BOWL AND SET ASIDE

VEGETABLES FOR SALAD
3 C EACH GREEN AND PURPLE CABBAGE-SHREDDED
1 GREEN PEPPER-DICED
1 RED PEPPER-DICED
1 LG CARROT-SHREDDED
1/2 C ONION-SMALL DICE OR GREEN ONION SLICED THIN
1/4 C FRESH PARSLEY-CHOPPED
1/4 C SOUR CREAM
1-2 JALAPENOS-SMALL DICE
OR PURCHASE ENOUGH COLESLAW MIX TO EQUAL 6 CUPS AND ADD ONIONS AND GREEN AND RED PEPPERS!
MIX VEGETABELS TOGETHER; ADD DRESSING ABOUT AN HOUR BEFORE SERVING, MIX WELL AND KEEP IN REFRIGERATOR UNTIL SERVING TIME.

BASS CLUB BBQ SAUCE
3C APPLE CIDER VINEGAR
3/4 C BROWN SUGAR
1 C KETCHUP
1T YELLOW MUSTARD
1/4 C MOLASSES
1/4 C HONEY
2-3T SALT OR MORE TO TASTE
1T RED PEPPER FLAKES OR TO TASTE
1 1/2 TSP BLACK PEPPER

IN LARGE SAUCE PAN, MIX ALL SAUCE INGREDIENTS TOGETHER. BRING TO A BOIL, TURN DOWN HEAT AND SIMMER FOR ABOUT 10 MINUTES. REHEAT SAUCE BEFORE PUTTING ON THE MEAT.

SERVES 8

C=CUP
T=TABLESPOON
TSP=TEASPOON

Using a crock pot:

Put your roast in. Fill crock with your favorite root beer.

Slow cook all day.

Pull meat and shred.

Dump juice from crock- saving some.

Add shredded pork back into crock.

Add BBQ and juices from crock until it’s looking/tasting like you want.

I usually let heat up about 30min or until hot before serving.

I add some sharp cheddar cheese to the sandwich.

Enjoy!!

I just apply rub of your choice the night before. set smoker to 200 degrees and smoke for 2-2 1/2 hours per pound. I usually cook to an internal temp of 175 – 180 and it is very moist and tender. I have done over 100 lbs this way and everyone loves it. Good luck

Use your favorite beer as the cooking agent…not water. I slow cook mine 24 hours in the crockpot with my favorite seasonings and some good dark beer…..making myself hungry just talking about it!

Make small cuts in your pork butt. Place garlic in the cuts. Place in crock pot and fill half way with beef broth. Cook for 8 hours at low temp. Mix with your favorite BBQ sauce and make sandwiches.

Thanks, gang. I sent these along to my buddy in NoDak and he sounded excited. I will let you know what he tried and how it went.