Pulled Beef or Pork BBQ Recipe
This recipe works well with both beef and pork. For beef, choose a Chuck Roast, for pork, use a Pork Shoulder or Boston Butt (it's actually the top of the shoulder) for the best types of roast for this dish.
This can be cooked in either a dutch oven (heavy duty stew pot with lid) on your stove in about 5 hours or a slow cooker in 6-10 hours. If you don’t have everything for the rub, no problem, you will find that there are plenty of other great flavors to make up for it.
Feeds 8
Ingredients:
Chuck Roast or Pork Shoulder/Boston Butt ~ 4-5 lbs
Garlic powder
Coarse salt
Dry Mustard
Paprika
Cuman
Chili powder
Oregano
Brown sugar
Fresh ground pepper
Optional: Cayenne, Chipotle Chile Pepper
1 Tablespoon coconut oil (or other cooking oil)
Your favorite BBQ sauce or Apple Cider Vinegar.
Remove your roast from the fridge to bring it close to room temperature.
Create your dry rub. Mix together 2 tablespoons each of first 8 ingredients in a small bowl. Add 1 tablespoon fresh ground pepper. You can get creative...for more spice, add cayenne. Add chipotle chile pepper for that smoky chipotle flavor. Add more sugar or maple syrup for sweeter bbq.
Place roast into your dutch oven or crock pot slow cooker. Sprinkle dry rub over entire roast. Rub gently into the meat, letting any extra rub fall into pot. Save any remaining rub from mixing bowl into sealed container for next time. Remove roast and place onto plate. Heat large skillet or dutch oven with coconut oil or other favorite cooking oil. Brown roast on all sides, about 4 minutes per side on medium heat.
If using dutch oven, lower heat to very low (go as low as you can; consider using a stove-top heat diffuser to allow an even smaller flame), cover with tight fitting lid, and cook for about 5 hours. Half way through, flip meat so that both sides have equal time cooking in the liquid that is created. If using crock pot, remove roast from skillet, place into crock pot, cover with lid. Use cooking time guidelines given on crockpot. (I would recommend longest time possible at lowest temperature.) Halfway through cooking time, flip meat so that both sides have equal time cooking in the liquid that is created.
You will know when the cooking is complete when the meat falls from the bones and is easy to pull with two forka. Pull/shred as desired. Serve with apple cider vinegar sprinkled over each serving or top with your favorite bbq sauce. Other favorite accompaniments are chopped dill pickle, coleslaw, and cold watermelon chunks!
Enjoy this savory and delicious dish!
Note: leftovers are typically better as the flavors have more time to marinate and stew. So, start with a larger Chuck Roast and enjoy those leftovers (they freeze wonderfully as well)!
This can be cooked in either a dutch oven (heavy duty stew pot with lid) on your stove in about 5 hours or a slow cooker in 6-10 hours. If you don’t have everything for the rub, no problem, you will find that there are plenty of other great flavors to make up for it.
Feeds 8
Ingredients:
Chuck Roast or Pork Shoulder/Boston Butt ~ 4-5 lbs
Garlic powder
Coarse salt
Dry Mustard
Paprika
Cuman
Chili powder
Oregano
Brown sugar
Fresh ground pepper
Optional: Cayenne, Chipotle Chile Pepper
1 Tablespoon coconut oil (or other cooking oil)
Your favorite BBQ sauce or Apple Cider Vinegar.
Remove your roast from the fridge to bring it close to room temperature.
Create your dry rub. Mix together 2 tablespoons each of first 8 ingredients in a small bowl. Add 1 tablespoon fresh ground pepper. You can get creative...for more spice, add cayenne. Add chipotle chile pepper for that smoky chipotle flavor. Add more sugar or maple syrup for sweeter bbq.
Place roast into your dutch oven or crock pot slow cooker. Sprinkle dry rub over entire roast. Rub gently into the meat, letting any extra rub fall into pot. Save any remaining rub from mixing bowl into sealed container for next time. Remove roast and place onto plate. Heat large skillet or dutch oven with coconut oil or other favorite cooking oil. Brown roast on all sides, about 4 minutes per side on medium heat.
If using dutch oven, lower heat to very low (go as low as you can; consider using a stove-top heat diffuser to allow an even smaller flame), cover with tight fitting lid, and cook for about 5 hours. Half way through, flip meat so that both sides have equal time cooking in the liquid that is created. If using crock pot, remove roast from skillet, place into crock pot, cover with lid. Use cooking time guidelines given on crockpot. (I would recommend longest time possible at lowest temperature.) Halfway through cooking time, flip meat so that both sides have equal time cooking in the liquid that is created.
You will know when the cooking is complete when the meat falls from the bones and is easy to pull with two forka. Pull/shred as desired. Serve with apple cider vinegar sprinkled over each serving or top with your favorite bbq sauce. Other favorite accompaniments are chopped dill pickle, coleslaw, and cold watermelon chunks!
Enjoy this savory and delicious dish!
Note: leftovers are typically better as the flavors have more time to marinate and stew. So, start with a larger Chuck Roast and enjoy those leftovers (they freeze wonderfully as well)!
Comments
Post a Comment