Moist and Tender Pulled Pork recipe
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Moist and Tender Pulled Pork

I served this with Garlic-buttered potato rolls warmed, coleslaw, potato salad, beans and corn for my family gathering, i also made steak fries with a creamy ranch dressing in squeeze bottle, everything was devoured and i was asked for the pork and sauce recipe.

Posted by: guitarmom  [give medal]

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Servings: 8 Servings
Total Time (median): tell us

Ingredients


Preparation

Mix dry ingredients in a bowl, stir, rub all over pork, place in gallon size baggie

Add mustard and liquid smoke in baggie and mix all, close bag and swoosh around

Refrigerate 24 hours, starting in morning

Place in crockpot 10-12 hours on LOW....or...

Roast on rack uncovered in oven at 250-275 degrees until tender from 7-8 hours (slow and low) or until temp reaches 200 in meat

Discard bone and fat from Pork, place in serving pot and shredd meat, add favorit BBQ sauce and a few more dashes of liquid smoke

You can make a spicy BBQ sauce by adding Cayenne pepper and Tabasco to your favorite BBQ sauce, put in a squeeze bottle

You can adjust the sesoning in your rub or add more to make it your own.


Cuisine: American Main Ingredient: Pork

Tags: Slow cook, Advance, Pork, Get to gethers, Crockpot, Company lunch, Company, Sandwiches, Main Dish, American [edit]

Groups: [edit]

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Moist and Tender Pulled Pork Reviews

100% would make "Moist and Tender Pulled Pork" again.

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I make this about once a month. Where I am, pork is so cheap, it's almost free. I do mine on a big, homemade barrel smoker. Perfect way to feed the masses!!!

thetitan99thetitan99 :  : review posted 10w 2d ago.


My family and I love pulled pork (barbecue). It's a dish that almost everyone loves, but isn't thought of enough because of the belief that it's difficult to make. While barbecue purest may claim that only smoking it makes it good, many others grill it, bake it, or even slap it in a crockpot and even though each method might have its pros and cons, they all end up being delightful and delicious in and of themselves. This recipe falls into the oven or crockpot category and I chose to use the oven version to maximize both flavor and texture. It was super easy to make and using the oven not only resulted in some very tasty barbecue but also created a nice contrast in textures between the crispy exterior and the tender, almost-melting interior of the meat. The fat that renders out during the long, slow oven roasting and bastes the meat to give it a caramelized crust. As for changes, I did increase the amount of mustard to 1/2 cup; it added to the crispy exterior by creating a nice crisp "bark" on the outside layer of meat, without having an overpowering taste of mustard. Also, since the pan drippings weren't burned, I removed the fat and mixed the drippings into the pulled pork to make it even more moist and flavorful. We served this with vinegar coleslaw, bourbon-baked beans, jalapeño creamed corn and iced sweet tea.

sgrishkasgrishka :  : review posted 26w 1d ago.


[I posted this recipe.]

guitarmomguitarmom :  : review posted 31w 2d ago.


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