WEBPlace the rubbed shoulder in the smoker and close the lid. Mop. In a glass bowl, combine all the ingredients for the mop sauce. Apply the mop sauce to the pulled pork every hour. Smoke the pork shoulder, while mopping hourly, for 8-10 hours or until the internal temperature of the meat reaches 200 degrees F. Rest.
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WEBPlace the rubbed pork shoulder in the smoker and cover. Smoke the pork 3 to 4 hours until the pork temps at 160 degrees. Remove the pork from the smoker and wrap in heavy duty foil. Pour the apple juice or cider over the pork and …
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WEBHeat the oven to 225 degrees F. Remove the pork from the brine and place in a roasting dish or 9x13" baking pan as long as the sides don't touch the pan. Pat very dry with paper towels. Remove 2 tablespoons of the dry rub to another ziploc …
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WEBRemove the pork and transfer it to the slow cooker, fat cap facing UP. Slow Cook: Add the beer, vinegar and liquid smoke to the slow cooker. Cover and cook on LOW, flipping the pork over once or twice during cooking, for 8-10 hours or until the pork is fork tender and an internal temperature of 195 degrees.
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WEBCover and cook on low 8-10 hours. Combine all ingredients for BBQ Sauce in a medium saucepan. Simmer for 20 minutes. Remove pork from slow cooker (after 8-10 hours) and place in a large bowl. Use forks to shred the meat. Discard the majority of liquid in the slow cooker. Return meat to slow cooker and add BBQ Sauce.
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WEBAdd the onions to the bottom of the Crock-Pot (affiliate link). Rub the dry seasoning mixture all over the pork. Place the pork on top of the onions. Pour a bit of Liquid Smoke on top, then add half of the Carolina vinegar BBQ sauce. Cook on low for 8 hours, then shred.
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WEBPull pork shoulder out of fridge and allow to sit at room temp for 30 minutes. Remove from packaging and rinse pork shoulder, then place in a slow cooker.. Season with salt, black pepper, cayenne, hot sauce and liquid smoke. Pour cider vinegar around the roast. Cover and cook for 11 hours on low.
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WEBHeat oil in a large skillet or Dutch oven over medium-high heat. Add pork and cook until browned on all sides, 8-10 minutes total. Transfer pork to slow cooker with fat facing up. In a small bowl, whisk together apple cider vinegar, ketchup, brown sugar, Worcestershire sauce, garlic powder, crushed red pepper, salt, and pepper.
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WEBIn a small bowl or a measuring cup, combine cider vinegar, Worcestershire sauce, white sugar, dry mustard powder, and garlic salt. Stir until well combined. Pour 1/2 cup of the vinegar mixture over the pork in the slow cooker and refrigerate the remaining 1/4 cup for later. Cover and cook on low for 7-8 hours or on high for 3-4 hours.
WEBInstructions. Combine all ingredients for rub. Measure out 1/4 cup, set aside. Put remaining rub in airtight container and save for next time. Rub pork with 1/4 cup. Wrap in plastic wrap and refrigerate for 1 hour or up to overnight. Place seasoned pork roast in slow cooker. Add in liquid smoke. Cover and cook on LOW for 8 - 10 hours or HIGH 5
WEBDirections. Trim any excess fat off the outside of the pork and cut the meat into four large pieces. In a small bowl, combine the brown sugar, seasoning salt, and paprika. Rub evenly all over the meat. Combine the ketchup, vinegar, and 1 cup water in a slow cooker. Add the meat and turn to coat in the sauce. Slow-cook on low for 10 to 11 hours.
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WEBOnce the Carolina Style Pulled Pork has smoked for 2 hours take a peak and see how the outside is looking. If it looks a little dry go ahead and mop or drizzle the top of the butt with the vinegar sauce. Repeat this process every couple of hours until the pork butt hits 200 degrees internal. It will take in the neighborhood of 8-10 hours for
WEBTrim off any large sections of fat and discard. In a small bowl, combine 2 tablespoons of the brown sugar, smoked paprika, salt, pepper, and garlic powder. Rub the mixture all over pork until it's soaked in and evenly coated. Place onions in a layer on the bottom of slow cooker, place pork shoulder on top.
WEBRefrigerate at least overnight (8 hours) or up to 24 hours. Lift pork shoulder and remove wire rack, then set shoulder directly on rimmed baking sheet. Turn pork shoulder fat cap side down. Rub a generous and even coating of mustard and hot sauce (if desired) all over the exposed sides of the pork shoulder.
WEBSet the Instant Pot to saute and heat oil. Sear the sides of the pork for a few minutes. In a separate bowl, mix together remaining ingredients. Set aside ½ cup. Add remaining sauce to pork. Put lid on Instant Pot. Set for 90 minutes high manual pressure. Let pressure release naturally. Mix in reserved sauce.
WEBSear and slow-cook. Heat the vegetable oil in a large skillet over medium-high heat, then add the pork butt. Let sear undisturbed for 2 minutes, then flip and sear the other side for 2-3 minutes. Transfer the seared pork butt to your slow-cooker and pour the BBQ sauce all over the top. It should come about 1/2 way up the sides of the meat.
WEBPlace pork shoulder in the crockpot and sprinkle lightly with kosher salt. Cover and cook on HIGH for 3-4 hours or LOW for 6-8 hours, or until meat easily shreds with two forks. Remove the pork from the slow cooker and shred or …