Pulled pork recipes start with the clean pure taste of Eagle Wood Farms pork.
Pulled pork recipes start with the cooking process. The "barbecue" cooking technique is considered by many to have been developed by native peoples of the Caribbean and South America. Around the 15th century, Spanish explorers recorded natives roasting, drying, and smoking meats on a green wooden framework over a very small bed of coals, called a barbricot, which the Spaniards pronounced barbacoa. Cooking over a fire was not new. But it was the very low heat and the slowness of the process that tenderized the meat that set this method apart from history. European settlers quickly adopted this method of slow cooking, discovering hogs made great barbecue.
Pulled pork recipes today include slow cooking in an oven, grill/grill smoker, crock pot, and pressure cooker. We will discuss crock pot recipes due to inherent simplicity.
The best pork cuts are come the pigs front chest area called the shoulder butt and picnic shoulder. Fat content is higher adding taste and the muscle fibers tougher creating the string like texture of the final dish.
Pulled pork recipes require a “sauce”. There are fabulous ones available at every local specialty store and we have included a few recipes.
Pulled Pork Recipes # 1
No Worry Style (6 – 8 servings)
Use this recipe as the basis for crockpot cooking, vary with different barbecue sauces, homemade and store bought.
- 3 lbs. of Eagle Wood Pork Shoulder or Butt
- 1 bottle of beer, room temperature
- 4 cups of strong brewed coffee, room temperature
- 2 cups of barbecue sauce (store bought, or home made below)
- Marinate pork in beer and coffee the night before in refrigerator. Add water as needed to completely cover pork.
- Early in morning place pork and about 1/3 or marinate in crock pot. Pour barbecue source over pork.
- Turn crock pot on lowest setting, cook for 8 to 10 hours.
- Tease the pork apart with a fork and leave in crock pot.
- Serve on favorite rolls with cole slaw and corn bread on side.
Pulled Pork Sauce # 2
Connecticut Maple Syrup Barbecue Sauce
- 1 cup Connecticut Maple Syrup
- 1 cup crushed tomatoes
- 1/3 cup balsamic vinegar
- 1/3 cup brown sugar
- 1 cup water
- 1 tsp salt
- 1/2 tsp red pepper
- 1/2 tsp onion powder
- 1/2 tsp ground mustard
- 1 tsp ground garlic in oil
- Place all ingredients in a pot and simmer low for one hour. Store in refrigerator.
Pulled Pork Sauce # 3
Papaya Barbecue Sauce
Papaya contains the enzyme, papain, which breaks down muscle fiber.
- 2 pounds of fresh papaya mashed
- 1/4 cup dark brown sugar
- 1/4 cup apple cider vinegar
- 2 tablespoons soy sauce (naturally fermented)
- 2 table spoons of minced garlic in oil
- 2 teaspoons of minced fresh ginger root
- Put all the ingredients in a blender and run on high speed until smooth. Place in refrigerator.
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