PORK SHOULDER BARBECUE RECIPE RECIPES

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SMOKED PORK SHOULDER RECIPE - FOOD NETWORK



Smoked Pork Shoulder Recipe - Food Network image

Provided by Food Network

Total Time 6 hours 10 minutes

Prep Time 10 minutes

Cook Time 5 hours 30 minutes

Yield cups cider vinegar

Number Of Ingredients 19

1 (5 to 6 pound) pork shoulder or Boston butt pork roast
2 teaspoons salt 
10 pounds hardwood charcoal, divided
Hickory wood chunks
Cider Vinegar Barbecue Sauce, recipe follows (optional)
Peppery Vinegar Sauce, recipe follows (optional)
1 1/2 cups cider vinegar
1/3 cup firmly packed brown sugar
1/4 cup ketchup
1 tablespoon hot sauce
1 teaspoon browning and seasoning sauce
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon pepper
1/2 teaspoon Worcestershire sauce
1 quart cider vinegar
1 tablespoon dried crushed red pepper
1 tablespoon salt
1 1/2 teaspoons pepper

Steps:

  • Sprinkle pork with salt. Cover and chill for 30 minutes. 
  • Prepare charcoal fire with half of charcoal in grill. Let burn 15 to 20 minutes or until covered with gray ash. Push coals evenly into piles on both sides off grill. Carefully place 2 hickory chunks on top of each pile, and place food rack on grill. 
  • Place pork, meaty side down, on rack directly in center of grill. Cover with lid, leaving ventilation holes completely open. 
  • Prepare an additional charcoal fire with 12 briquettes in an auxiliary grill or fire bucket. let burn for 30 minutes or until covered with gray ash. Carefully add 6 briquettes to each pile in smoker. Place 2 more hickory chunks on each pile. repeat procedure every 30 minutes. You will continue to cook the pork, covered for 5 hours and 30 minutes, or until meat thermometer inserted into the thickest portion registers at least 165 degrees F. Turn the pork once during the last 2 hours. 
  • Remove pork from the grill. Cool slightly. Chop and serve with Cider Vinegar Barbecue Sauce or Peppery Vinegar Sauce. 
  • Stir together all ingredients in a medium saucepan. Cover over medium heat, stirring constantly for 7 minutes or until sugar dissolves. Cover and chill sauce until ready to serve. 
  • Yield: 2 cups
  • Stir all ingredients together, blending well. 
  • Yield: 4 cups

INSTANT POT BARBECUE PULLED PORK SANDWICHES RECIPE | FOOD ...



Instant Pot Barbecue Pulled Pork Sandwiches Recipe | Food ... image

You can thank your Instant Pot for pulled pork in just under two hours. This gadget juggles different cook settings (slow cooking, pressure cooking and stove-top browning) to make favorite dishes that your crowd won't have to wait long to devour.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 2 hours 0 minutes

Cook Time 1 hours 40 minutes

Yield 8 servings

Number Of Ingredients 12

3 tablespoons light brown sugar
2 teaspoons hot paprika
1 teaspoon mustard powder
1/2 teaspoon ground cumin
Kosher salt and freshly ground pepper
One 4-pound boneless pork shoulder, trimmed of excess fat and cut into 6 pieces 
2 teaspoons vegetable oil
1/2 cup apple cider vinegar, plus more to taste
3 tablespoons tomato paste
12 hamburger potato buns
1 cup barbecue sauce, for serving
4 cups coleslaw, for serving 

Steps:

  • Combine paprika, mustard powder, cumin, 1 tablespoon brown sugar, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.
  • Turn the Instant Pot® (see Cook's Note) to the high saute setting. Add the oil and once hot, add the pork and cook in two batches, turning, until browned on all sides, about 5 minutes. Switch the Instant Pot® to the warm setting, remove the pork and transfer to a plate. 
  • Whisk 3/4 cup water into the drippings in the Instant Pot®. Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water and whisk to combine. Add the pork back. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour. 
  • After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and transfer the pork to a large bowl. 
  • Switch the Instant Pot® to the normal saute setting and simmer the juices until reduced by half, about 15 minutes. While the juices are reducing use a ladle to remove any fat that rises to the top. Season to taste with salt. 
  • Meanwhile, use 2 forks to shred the pork in to small chunks. 
  • Add 3 cups of the reduced cooking liquid to the chunked pork and season with salt and vinegar to taste. Serve in hamburger buns with barbecue sauce and coleslaw.

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See details


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See details


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See details


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See details


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