Marinated Pulled Pork Recipe

Easiest Ever Slow Cooker Pulled Pork (Keto + Whole30)

WEBOct 9, 2019 · Place all of the seasonings in a small bowl and mix well to make the spice rub. Place pork in the slow cooker. Massage the spice …

1. Place all of the seasonings in a small bowl and mix well to make the spice rub.
2. Massage the spice rub all over the meat. You may have some left over if you have a smaller cut of meat.
3. If you have the time, wrap and refrigerate the meat for 3 hours or as long as 24 to let the rub set in. If you are planning ahead, I recommend letting the rub set in. If you don't have the time, just season the pork and start cooking.
4. Place the pork into the slow cooker and pour the chicken broth in.

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The BEST Crock Pot Pulled Pork The Recipe Rebel

WEBJan 31, 2024 · Instructions. Place pork loin in a 4-6 quart crock pot and pour in apple juice. Combine seasoning salt, garlic powder, Italian …

Rating: 5/5(117)
1. Place pork loin in a 4-6 quart crock pot and pour in apple juice.
2. Combine seasoning salt, garlic powder, Italian seasoning, mustard, onion powder and black pepper and sprinkle half over pork loin. Turn and sprinkle on the remaining half.
3. Cover and cook on low until fall apart tender -- 8 to 10 hours.
4. Shred with two forks, discarding excess fat. Toss in remaining juices and coat with barbecue sauce as desired. Serve on hamburger buns.

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Cider Brined Pulled Pork Hey Grill, Hey

WEBSep 3, 2019 · When ready to cook, start your smoker going at 225 degrees F and preheat, lid closed, for 10 to 15 minutes. While the grill gets up to …

1. In a large plastic container or food safe bucket, combine all of the brine ingredients and stir until the salt and sugar crystals have completely dissolved. Be sure the pork is almost fully immersed in the brine. Cover and refrigerate for at least 8 hours, but no more than 12 hours.
2. When ready to cook, start your smoker going at 225 degrees F and preheat, lid closed, for 10 to 15 minutes. While the grill gets up to temperature, remove the pork from the brine and set on a large cookie sheet with raised edges. Do not discard the brine liquid. Pat the meat dry with a paper towel. Using a meat injector, inject the pork with some of the remaining brine about every two inches across the entire roast. Pour about 6 cups of the remaining brine into a pot and bring to a boil to kill any raw pork germs and discard the rest.
3. Now that the meat is brined and injected, it is time to rub. Rub the Sweet Rub liberally onto your pork butt, using your hands to massage the rub across every surface of the meat.
4. Put the pork directly on your grill grate, fat-side up, and cook for 3 hours, mopping with your reserved brine every hour after the first hour.

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