CROCK POT BARBEQUE PIT RECIPES

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SLOW COOKER KALUA PORK – EASY, JUST 3 INGREDIENTS!



Slow Cooker Kalua Pork – EASY, Just 3 Ingredients! image

This EASY 3-ingredient slow cooker dish has become a staple in my house! It's SO easy, family-friendly and it makes enough for several meals.

Provided by Gina

Categories     Dinner

Total Time 725 minutes

Prep Time 5 minutes

Cook Time 720 minutes

Yield 8

Number Of Ingredients 3

2 to 3 lb trimmed pork shoulder blade roast
1 tbsp liquid mesquite smoke
coarse red Hawaiian sea salt (any sea salt would work)

Steps:

  • Place pork in the crock pot and stab it all over with the tip of a knife. Rub sea salt all over pork. Drizzle the liquid smoke all over and set crock pot to low; cook until the meat is tender, about 12 to 16 hours.
  • Remove from crock pot and place on a large platter. Remove any fat you may have missed and shred pork with two forks. Discard liquid reserving a little as needed to keep pork moist.

Nutrition Facts : ServingSize 3 oz, Calories 197 kcal, ProteinContent 20 g, FatContent 12 g, SaturatedFatContent 4.4 g, CholesterolContent 72 mg, SodiumContent 65 mg

PULLED PORK BBQ IN THE OVEN RECIPE : TASTE OF SOUTHERN



Pulled Pork BBQ in the oven Recipe : Taste of Southern image

Follow our step-by-step, photo illustrated instructions for making delicious Pulled Pork BBQ in your oven. We're using a dry rub to give the outside a bit of that crispy bark all the championship pit masters go for and, we're including recipes for both the dry rub and our Eastern North Carolina style Barbecue Sauce. We're roasting it low and slow in the oven but you could also do it on the grill.

Provided by Steve Gordon

Total Time 7 hours 20 minutes

Prep Time 20 minutes

Cook Time 7 hours

Yield Varies based on weight.

Number Of Ingredients 19

1 Boston Butt or picnic, about 8-10 lbs in weight.
Worcestershire Sauce
Liquid Smoke
Yellow Mustard
Dry Rub, use my recipe or your favorite.
2 Tablespoon Kosher Salt
2 Tablespoon Lemon Pepper Seasoning
2 Tablespoon Paprika
1 Tablespoon Garlic Powder
1 Tablespoon Cayenne Pepper
Place all spices in a jar and shake well. Store any leftovers in a tightly closed jar.
2 cups Apple Cider Vinegar
1 cup Water
1 Tablespoon Texas Pete Sauce, or favorite hot sauce
½ cup Brown Sugar
1 Tablespoon Red Pepper Flakes
½ teaspoon Black Pepper
1 teaspoon Salt
Place all ingredients in a sauce pot and bring to low simmer, let simmer 20 minutes, remove from heat.

Steps:

  • Wash the Boston Butt under cold running water, pat dry with paper towels.
  • Trim away any excess fat or loose pieces. Do not remove the bottom “fat cap” or skin layer.
  • Cut out any veins if visible.
  • Sprinkle on some of the Worcestershire Sauce
  • Sprinkle on just a little of the Liquid Smoke, not too much.
  • Rub these two liquids into the meat, getting under any flaps of meat as well.
  • Spread a layer of mustard over the meat and rub it around to coat all sides.
  • Sprinkle a light layer of dry rub all over the meat, pat it into the meat with your fingers.
  • Wrap securely in plastic wrap. Refrigerate overnight.
  • Preheat oven to 250º.
  • Remove meat from refrigerator and remove the plastic wrap.
  • Place meat in foil lined shallow roasting pan and place in oven.
  • After 4 hours, mop on some of the sauce recipe about once each hour until meat is done.
  • Meat should reach internal temperature of 190º to be done. About 1 hour per pound of meat.
  • Remove from oven, wrap tightly in foil, then wrap in a towel.
  • Set aside on your counter or, place in cooler and, let rest for one hour.
  • Pull the meat apart, chop if desired. Add vinegar sauce as desired.
  • Enjoy!

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