In the culinary realm of barbecue, pulled pork stands as an iconic delicacy, tantalizing taste buds with its irresistibly tender and smoky allure. While traditional methods of slow-cooking pork shoulder can be time-consuming, the "Pulled Pork Ultimate Cheater" recipe offers a delightful shortcut without compromising on flavor. Experience the magic of creating fall-apart tender pulled pork in a fraction of the time, using simple yet effective techniques that will elevate your next barbecue gathering or casual family meal. Get ready to embark on a culinary journey that will transform ordinary pork into an extraordinary dish, leaving your taste buds craving more.
Here are our top 4 tried and tested recipes!
ULTIMATE CHEATER PULLED PORK
Make and share this Ultimate Cheater Pulled Pork recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 12h20m
Yield 12-14 serving(s)
Number Of Ingredients 4
Steps:
- Cut the pork butt into medium (2- to 3-inch) chunks (the ribs don't need to be cut up).
- 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 in the liquid smoke.
- Cover and cook on low for 10-12 hours (high for 5-6 hours), until the meat is pull-apart tender and reaches an internal temperature of 190°.
- 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.
- *Big Oven Butt--heat oven to 300°; place pork butt in a large roasting pan; coat the outsides generously with the dry rub.
- Pour in the bottled smoke; cover the pan with heavy-duty foil.
- Roast for 5-8 hours, until the meat is pull-apart tender and reaches an internal temperature of 190°.
Nutrition Facts : Calories 412, Fat 29.9, SaturatedFat 10.4, Cholesterol 134.2, Sodium 119.1, Protein 33.4
PULLED PORK (ULTIMATE CHEATER)
Steps:
- In short, you drop a pork butt into the slow cooker, add dry rub and bottled smoke, close the cover, go away for a while, pull or chop the meat and pile it on a bun, add sauce, get out the pickles, open a beer. 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.
ULTIMATE CHEATER PULLED CHICKEN
Steps:
- To brine the chicken, Place it in an extra-large 2-gallon sealable plastic bag set in a large bowl.
- POUR the salt and sugar into a 1-quart plastic bottle with a tight-fitting lid. Add 3 cups of cold water. Cover tightly and shake vigourously to dissolve the salt and sugar.
- POUR the brine over the chicken. Seal the bag and blend by gently massaging the bag. Refrigerate for 1 hour.
- Just before cooking, Drain the chicken, discarding the brine. Rinse the chicken under cold water and pat dry. Place in a large slow cooker (at least 5 quarts), sprinkle with the dry rub, and add the bottled smoke. Cover and cook on high for 4 to 6 hours or on low for 8 to 10 hours.
- REMOVE the chicken. When cool enough to handle, remove the bones and skin. Shred the meat with your fingers. Use in your favorite Two-Timing Cheater chicken recipes (see chapter 8).
YANKEE CHEATER PULLED PORK
As a Washington State transplant, I have wowed a lot of Texans with my pulled pork. It is a basic slow cooker method, but it tastes like it has been slow smoke'n in a pit for days. Top it with some slaw on a bun and you have got yourself some mighty fine BBQ. If you're not a fan of sweet honey BBQ sauce, go ahead and cut back the honey and brown sugar. I changed the amounts after reading my first review, as this was first posted straight from my head and confirms my faulty memory. But I like it a little sweeter to counter the heat from the chipotle.
Provided by ROV Chef
Categories Lunch/Snacks
Time 12h45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Puree chipotle peppers with adobo sauce until smooth.
- Place pork shoulder in a large crock pot.
- Open beer and drink half.
- Combine other half with tomato sauce and pureed peppers.
- pour over pork.
- Set slow cooker to low and let it cook for at least 12 hours.
- Once pork is falling apart, remove from liquid, wrap with foil and set aside.
- Remove fat layer from liquid with a gravy separator or a turkey baster.
- in a medium saucepan, simmer liquid on a med-low heat to reduce by a third.
- once liquid has reduced, add remaining ingredients and simmer until it thickens a little bit.
- Adjust seasoning to taste.
- Pull apart pork with 2 forks or your hands, be sure to remove any excess fat and bones if any.
- I put meat back into my crock pot on the warm and then add the sauce and stir it all up.
- Serve on a warm roll or bun with some cole slaw.
Nutrition Facts : Calories 1373.3, Fat 81.8, SaturatedFat 28.3, Cholesterol 322.1, Sodium 834.8, Carbohydrate 72.2, Fiber 1.6, Sugar 65.5, Protein 79.8
Tips:
- Choose the right cut of pork: Look for a pork shoulder or pork butt, as these cuts are well-marbled and will yield tender, flavorful pulled pork.
- Use a good rub: The rub is what gives pulled pork its distinctive flavor, so don't skimp on the ingredients. Use a combination of spices, herbs, and brown sugar to create a flavorful rub that will penetrate the pork.
- Cook the pork shoulder low and slow: Pulled pork is best cooked at a low temperature for a long period of time. This allows the connective tissue to break down and the pork to become tender and juicy.
- Use a Dutch oven or slow cooker: A Dutch oven or slow cooker is the best way to cook pulled pork. These appliances allow the pork to cook slowly and evenly, resulting in tender and flavorful meat.
- Add moisture to the pork: If the pork starts to dry out during cooking, add some water, broth, or apple cider to the pot. This will help keep the pork moist and juicy.
Conclusion:
Pulled pork is a delicious and versatile dish that can be enjoyed in a variety of ways. Whether you serve it on a bun, in a taco, or on top of a salad, pulled pork is sure to be a hit. With these tips, you can easily make pulled pork at home that is tender, flavorful, and juicy.
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