Pulled Pork Recipe

Pulled Pork To Try With Your Friends
By Yuni Kristanti


I always give two choices based recipes same but with different variations. Now I want to give you two Pulled Pork recipe that you can practice with friends at home. My recipe is very popular this time young children, teenagers and even parents. Surely you can not wait to make it. Follow all the instructions I wrote in this article. Make sure all the required already available. So you're ready to start now!

Pulled Pork

Ingredients for Brine:
* 8 ounces or 3 / 4 cup molasses
* 12 ounces pickling salt
* Bottled water 2 quarts
* 6 to 8 pound Boston butt

Ingredients for Rub:
* 1 teaspoon whole cumin seed
* 1 teaspoon whole fennel seed
* 1 teaspoon whole coriander
* 1 tablespoon chili powder
* 1 tablespoon onion powder
* 1 tablespoon paprika

Directions:
1.Combine molasses, pickling salt, and water in 6 quart Lexan. Add Boston butt making sure it is completely Submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal.
2. Place cumin seed, fennel seed, and coriander in food grinder and grind fine. Transfer to a small mixing bowl and stir in chili powder, onion powder, and paprika.
3. Remove Boston butt from brine and pat dry. SIFT the rub evenly over the shoulder and then pat onto the meat making sure as much of the rub adheres as possible. More rub will adhere to the meat if you are wearing latex gloves during the application.
4. Preheat Smoker to 210 degrees F. Place butt in Smoker and cook for 10 to12 hours, maintaining a temperature of 210 degrees F. Begin checking meat for doneness after 10 hours of cooking time. Use fork to check for doneness. Meat is done when it falls apart easily when pulling with a fork. Once done, remove from pot and set aside to rest for at least 1 hour. Pull meat apart with 2 forks and serve as a sandwich with coleslaw and dressing as desired.

BBQ Pulled Pork

Ingredients for Dry Rub:
* 3 tablespoons paprika
* 1 tablespoon garlic powder
* 1 tablespoon brown sugars
* 1 tablespoon dry mustard
* 3 tablespoons Coarse sea salt
* 1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt

Cider-Vinegar Barbecue Sauce:
* 1 1 / 2 cups cider vinegar
* 1 cup yellow or brown mustard
* 1 / 2 cup ketchup
* 1 / 3 cup packed brown sugar
* 2 garlic cloves, smashed
* 1 teaspoon kosher salt
* 1 teaspoon cayenne
* 1 / 2 teaspoon freshly ground black pepper
* Pan drippings from the pork
* 12 hamburger buns
* 1 recipe Cole Slaw, recipe follows
* Pickle spears, for serving

Directions:
1. Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.
2. Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.
3. While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it.
4. When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, deglaze the pan over medium heat with 3 / 4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.
5. While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.
6. To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw. Serve with pickle spears and the remaining sauce on the side.

Cole Slaw:
1 head green cabbage, shredded
2 carrots, grated
1 red onion, thinly sliced
2 green onions (white and green parts), chopped
1 fresh red chile, sliced
1 1 / 2 cups mayonnaise
1 / 4 cup Dijon mustard
1 tablespoon cider vinegar
1 lemon, Juiced
Pinch sugar
1 / 2 teaspoon celery seed
Several dashes hot sauce
Kosher salt and freshly ground black pepper
Directions:
Combine the cabbage, carrots, red onion, green onions, and chile in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.