Pulled Pork Pizza Smoke Kitchen

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Mix Brine ingredients in a small bowl and rub it all over the pork, being sure to get into the cracks and crevices. Turn it fat side up (smoother side) covered with as much rub as possible. Refrigerate uncovered for 24 hours. Preheat oven to 110°C (both fan-forced and standard) / 230°F.

Here's How You Make BBQ Pulled Pork Burgers Pulled pork burger

Combine the red cabbage, green cabbage, and carrots in a large bowl. Mix the Dressing. In a separate, medium-sized bowl, combine the mayonnaise, mustard, lemon juice, vinegar, sugar, celery seed, salt, and pepper. Whisk to combine and add more salt and pepper as needed. Combine Dressing & Slaw.

Crockpot Pulled Pork Sliders Amanda Cooks & Styles

Pulled pork sliders are best served right away, however, you can store any extra shredded pork in an air-tight container kept in the refrigerator for up to 4 days. When ready to reheat, assemble leftover pork on top of a slider bun and bake as directed, adding a couple of extra minutes in the oven if needed.

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Use tongs to turn roast over and sear the other side, for another minute or so. Sear all sides. Pour Dr. Pepper over the roast. Place lid on Dutch Oven and bake for 3 hours (roughly 1 hour per pound). Remove from oven, take off string (if your pork shoulder was tied), and shred the meat.

Pulled Pork Pizza Smoke Kitchen

Instructions. Prepare your pork following recipe instructions. Preheat oven to warm (200 F). Open buns and place on baking sheet. Measure out about 1/2 cup of pulled pork onto each bun. Place top bun on sandwich. Place in oven for about 10 minutes, enough to warm up the buns. Remove from oven and add toppings.

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Cook the Pork: Cover the pork with aluminum foil, sealing the edges of the pan to prevent moisture from escaping. Cook for 3 hours. Take the pork from the oven, remove and discard the aluminum foil. Carefully pour off liquid in bottom of baking sheet into fat separator and reserve for sauce.

Crockpot Pulled Pork Sliders Amanda Cooks & Styles

2 bay leaves. 3 tbsp dry rub mix. Add salt to cold water and stir very well until all the salt is completely dissolved. Then add the brown sugar, dry rub, and bay leaves and stir well to combine. Pork shoulder preparation: Rinse the pork shoulder and place in a large container, pour in the brine solution until the shoulder is completely covered.

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3 tbsp dry rub mix. Add salt to cold water and stir very well until all the salt is completely dissolved. Then add the brown sugar, dry rub, and bay leaves and stir well to combine. Pork shoulder preparation: Rinse the pork shoulder and place in a large container, pour in the brine solution until the shoulder is completely covered.

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Oven Method: Preheat oven to 300 degrees F. Pour coke around the pork in the Dutch oven pot. Cover pot with lid and cook for 3 hours. Remove lid and cook for an additional 1-2 hours, until pork is tender and easily pulls apart with a fork. Remove from oven and shred meat. Toss in barbecue sauce, if desired.

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Pork Preparation. Rinse the pork and place in a large container ( I used a JUMBO ziplock baggie). Pour in the brine solution until the pork is completely covered. Cover the container and place in the refrigerator for at least 12 hours. After at least 12 hours, remove pork shoulder from brine solution, pat dry with paper towels, place in baking.

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A 24 hour dry brine seasons the pork all the way through, followed by slow roasting for 12 hours at a really. This takes 36 hours to make - and it's worth it. A 24 hour dry brine seasons the.

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Preheat oven to 300 degrees. Pull pork out of the fridge about 20 minutes prior to searing. Heat 1 tablespoon of oil over high heat in a dutch oven. Once the oil is very hot, sear pork on all sides for about 30 seconds to a minute. Then remove from heat. Transfer pork to a dutch oven or oven safe dish.

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instructions: Brine. Add salt to cold water and stir very well until all the salt completely dissolves. Then add the brown sugar, dry rub, and bay leaves and stir well to combine. Pork Shoulder. Rinse the pork shoulder and place in a large container, pour in the brine solution until the shoulder is completely covered.

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For the brine, mix together water, ½ cup brown sugar, ½ cup kosher salt, and 3 Tablespoons dry rub. Pour over pork in a plastic container or 2 gallon ziploc bag, making sure that pork is completely covered. Add 2 bay leaves. Refrigerate for at least 8 hours, but up to 24 to 36 hours. Preheat oven to 225°F.

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Add the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Whisk everything together and pour over the pork roast. Cover and cook on high for 5 hours. Let roast sit in crockpot on warm for up to an hour, then shred the meat with 2 forks. Strain the sauce and discard solids.