Pork Barbecue Recipe

Cook Time: 36 hours
Prep Time: 1 hour
Total Time: 37 hours
Recipe Category: Pork
Servings: 30

Description:

This Pork Barbecue recipe is a hearty and flavorful dish that can be prepared using either a Crock Pot or Pressure Cooker, making it versatile for any cooking method. Aiming to suit varying taste preferences, this version omits crushed red pepper flakes for those with sensitive stomachs but offers a bottle of hot sauce on the side for those who like a little more heat. The recipe pairs perfectly with Kraft’s Hickory-flavored BBQ sauce, but you can use your favorite brand or homemade version to suit your tastes. It’s a great choice for large gatherings and can be easily frozen for later use.

Ingredients:

Nutritional Information (per serving):

Instructions:

Crock Pot Method:

1. Prepare the pork: Begin by trimming any large portions of fat from the pork butt. This helps ensure the final product isn’t too greasy, allowing the seasoning and sauce flavors to shine through.
2. Mix the spices: In a small bowl, combine the salt, bay leaves, and crushed red pepper flakes. This mixture will serve as the dry rub for the meat.
3. Season the pork: Coat all pieces of the pork butt with the spice mixture. Be sure to rub the seasoning into the meat thoroughly, covering each piece evenly.
4. Place in the Crock Pot: Transfer the seasoned pork to the Crock Pot. Pour half of the barbecue sauce over the meat, followed by the cider vinegar. This will help tenderize the meat as it cooks and infuse it with deep flavor.
5. Cook: Set the Crock Pot to low and cook for 8 to 10 hours or overnight. The long, slow cooking process ensures the pork becomes tender and easy to shred.
6. Drain and cool: After cooking, remove the meat from the Crock Pot and drain it well. Set the meat aside to cool, so it’s easier to handle.
7. Prepare the liquid: Transfer the cooking liquid to another container and chill it to solidify the fat. Once the fat has solidified, remove and discard it.
8. Reduce the liquid: Pour the liquid back into a pan over high heat and reduce it by two-thirds to concentrate the flavor.
9. Shred the meat: Once the pork is cool enough to handle, remove it from the bones and shred it into bite-sized pieces.
10. Return to Crock Pot: Return the shredded pork to the Crock Pot. If you plan to serve all of the barbecue immediately, add the second bottle of barbecue sauce at this point. If you’re freezing some for later use, omit the second bottle of sauce.
11. Final cooking: Let the barbecue cook on low for an additional 2 hours to allow the flavors to meld together.
12. Serve: Once done, your pulled pork barbecue is ready to serve! This recipe is perfect for a crowd, especially when served with coleslaw, pickles, and your favorite sides.

Pressure Cooker Method:

1. Prepare the pork: Start by trimming any large portions of fat from the pork butt, as this will improve the texture and flavor of the final dish.
2. Mix the spices: In a small bowl, combine salt, bay leaves, and crushed red pepper flakes.
3. Season the pork: Rub the spice mixture evenly over the entire pork butt. The seasoning should coat every piece of meat thoroughly for the best flavor.
4. Place in the Pressure Cooker: Put the seasoned pork into a stainless steel or Teflon-lined pressure cooker (avoid using aluminum). Pour half of the barbecue sauce and cider vinegar over the pork.
5. Cook under pressure: Bring the pressure cooker to 15 psi (or high pressure) over high heat. Once it reaches the correct pressure, reduce the heat and cook for 1 hour and 30 minutes.
6. Release pressure: After cooking, you can either let the pressure drop naturally or use the quick-release method to safely release the steam.
7. Drain and cool: Remove the meat from the pressure cooker and drain it well. Set the pork aside to cool.
8. Prepare the liquid: Transfer the cooking liquid to another container and chill it to solidify the fat. Discard the solidified fat.
9. Reduce the liquid: Over high heat, reduce the liquid by two-thirds to intensify the flavor.
10. Shred the meat: Once the pork is cool enough to handle, remove it from the bones and shred it.
11. Return to Cooker: Return the shredded pork to the pressure cooker. If you’re serving the entire batch of barbecue, add the second bottle of barbecue sauce now. If you’re saving some for later, omit the second bottle.
12. Simmer: Allow the pork to simmer in the pressure cooker for another 30 minutes to absorb all the flavors and become perfectly tender.
13. Serve: Your pulled pork barbecue is now ready to serve. This dish pairs wonderfully with buns, sides like baked beans, and a dash of hot sauce for extra flavor.

Tips for Success:

• Spice it up: For those who enjoy more heat, feel free to add extra hot sauce or crushed red pepper flakes. You can also experiment with different barbecue sauces, including smoky, sweet, or tangy varieties.
• Make ahead: This recipe freezes wonderfully, making it an excellent choice for meal prep or preparing in bulk. Just be sure to add the second bottle of barbecue sauce when reheating for the best flavor.
• Serving suggestions: Serve this pulled pork on sandwich buns, with coleslaw, or alongside cornbread for a comforting, satisfying meal perfect for family gatherings or parties.

Enjoy your homemade pulled pork barbecue made in either a Crock Pot or Pressure Cooker—both methods yield tender, flavorful meat that’s sure to be a hit at any gathering!