Tagged with "Pork"

Mexican (Cafe Rio) Pork

Ingredients 3.5 lbs pork roast 1 bottle taco sauce (8 oz) 1 Tbsp cumin 1 Cup brown sugar 1 can Coke Instructions Cook pork in pot on low for 6 hours (cover 1⁄2 of roast with water - can cook for a couple hours on high and then switch to low to make it easier to shred). Add other ingredients to pork 3 hours before the pork is done (drain most of the water at this time, leaving only about 1⁄2 inch in the bottom of the pot).

Smoked Pork Butt

Ingredients 7-8 lb pork butt 1⁄4 cup yellow mustard 1 cup Big Bald BBQ Rub Wood Pecan and apple (50⁄50) Instructions Apply a light coat of mustard to the entire exterior, getting mustard down into any folds and crevices Pour rub onto top of pork butt and use hands to massage it into the meat Leave pork butt on counter for 30-45 minutes Preheat smoker to 225°F to 240°F Cook pork butt with pan underneath or in disposable aluminum pan After 4 hours, insert thermometer probe Continue cooking until thermometer reads 205°F Remove from smoker and allow it to rest for 30 minutes before shredding Transfer drippings to container and refrigerate Remove bone from the pork butt by sliding it out Use two forks to pull the meat apart into small chunks Remove the cold pork drippings from refrigerator and skim off and discard the fat that has solidified on top.