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Ten Minutes to Producing Appetizing On 'cue Pulled Pork

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On 'cue Pulled Pork

We hope you got insight from reading it, now let’s go back to on 'cue pulled pork recipe. To make on 'cue pulled pork you need 7 ingredients and 7 steps. Here is how you achieve that.

Below are the ingridients that are required to prepare a delicious On 'cue Pulled Pork:

  1. Take 5 1/2 lb of boneless pork roast.
  2. You need 1 of onion, sliced thin.
  3. Get 1/4 cup of favorite dry rub. i use "type A" from weber bbq book.
  4. Get 1/2 cup of apple cider vinegar.
  5. Get 2 tbsp of balsamic vinegar.
  6. Use 1/2 tsp of liquid smoke. i prefer wrights.
  7. Provide 1 cup of favorite bbq sauce. for in it and on top..

Done with the ingridients? Here are the sequences on cooking On 'cue Pulled Pork:

  1. Rub pork roast. Place in dutch oven or stockpot with lid. Cover with onions.
  2. Mix vinegars and liquid smoke with 1 cup water. Pour under roast in pan..
  3. Cover tightly and roast at 275 for 6 to 8 hours. No peeking!.
  4. Remove from oven and let rest, still covered, for an hour. I know its smells good. You can do it! Just wait..
  5. Remove meat to a bowl. Use large carving forks to pull and shred meat using the stab and twist shredding method. Give it a good stir once fairly shredded. Add in up to 3/4 cup of the liquid from the stockpot to the meat bowl. Stir well..
  6. Add 1/2 to 3/4 cup your favorite BBQ sauce. I love the sweet baby rays copycat on this site. Stir to evenly coat meat..
  7. Serve and enjoy! You'll never know this didn't sit on a smoker all day! Such good flavor! Try serving on honey oat bread made into 12 buns! Amazing!

Pulled pork is great served on fresh baked rolls or pita bread with sharp cheddar cheese and coleslaw. You can serve the pork as is or mix in your favorite BBQ. This easy recipe for pulled pork done in the slow cooker uses a simple spice mixture, onions, garlic, and chicken broth. Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per.

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