MCCORMICK PULLED PORK SEASONING RECIPE RECIPES

Steps:

• Pour the cider into cooker. Mix the smoked paprika, brown sugar, chile powder, dried mustard, onion powder, garlic powder, salt, and pepper in a small bowl. Pat and rub this mixture all over the pork. Set the meat in the cooker and lock the lid onto the pot.
• Option 1 - Max Pressure Cooker  Set the cooker to 'Pressure Cooker', on MAX level and set for 1 hour with the Keep Warm setting off.
• Option 2 - All Pressure Cookers  Set the cooker to 'Meat/Stew or Pressure Cook (Manual)' on High pressure for 1 hour and 20 minutes with the Keep Warm setting off.
• Option 3 - Slow Cook Option  Set the cooker to 'Slow Cook' on High for 5 hours with the Keep Warm setting off. (or on for no more than 4 hours)
• If you’ve used a pressure setting, once the machine has finished cooking, turn it off and allow its pressure to return to normal naturally, about 30 minutes.
• Unlatch the lid ad open the pot. Use a meat fork and a large, slotted spoon or a large spatula to transfer the pork to a nearby cutting board (or transfer hunks of the pork, should the thing come apart). Use a flatware tablespoon to skim any excess surface fat from the sauce.
• Press Saute and set the time for 10 minutes.
• Bring the sauce to a boil, stirring a few times. Cook until the sauce has reduced to about half its volume, stirring occasionally, about 7 minutes. Meanwhile, shred the meat with two forks. When the sauce has reduced to the right consistency, turn off the SAUTE function and stir the shredded meat into the sauce in the pot. Set aside for 5 minutes with the lid on top but askew to blend the flavors and let the meat further absorb the sauce.

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!