Pulled Pork Barbecue

Name: Pulled Pork Barbecue
Cuisine: American
Ingredients: 5 lb boneless pork ribs; 3 tbsp olive oil; to taste salt & pepper; 1/4 cup paprika; 1 clove garlic, minced; 1 tbsp dry mustard; 1/3 cup liquid smoke; 3 cup ketchup; 1/4 cup yellow liquid mustard; 2 tbsp Apple cider vinegar; 3/4 cup Brown sugar; 1 cup yellow onion, chopped; 4 clove garlic, chopped; 2 stick celery, chopped; 1/2 tsp fennel seeds; 1/4 tsp dried basil; 1 pinch cinnamon; 1/2 cup dry white wine; 28 oz crushed tomatoes; 1 tsp sugar

Brenda @cook_3128549

Texas

The base for either style can be used with a varity of meats. Here I used the Tuscan style with leftover bbq brisket. Turned out delish!

Brenda @cook_3128549

Texas

The base for either style can be used with a varity of meats. Here I used the Tuscan style with leftover bbq brisket. Turned out delish!

Saved

Ingredients

5 lbboneless pork ribs
3 tbspolive oil
to tastesalt & pepper
Classic Southern
1/4 cuppaprika
1 clovegarlic, minced
1 tbspdry mustard
1/3 cupliquid smoke
BBQ Sauce
3 cupketchup
1/4 cupyellow liquid mustard
2 tbspApple cider vinegar
3/4 cupBrown sugar
Tuscan Style
1 cupyellow onion, chopped
4 clovegarlic, chopped
2 stickcelery, chopped
1/2 tspfennel seeds
1/4 tspdried basil
1 pinchcinnamon
1/2 cupdry white wine
28 ozcrushed tomatoes
1 tspsugar

Saved

Steps

1

Rinse pork and dry with paper towels. Season on all sides with salt and pepper.
2

Brown pork in olive oil over medium heat until all sides until golden brown.
3

Remove from fry pan and place in slow cooker.
4

For Classic Southern: whisk paprika, garlic, dry mustard, and liquid smoke until well blended and pour over pork.
5

For Tuscan Style: In the same fry pan saute onions, garlic, celery, fennel, basil and cinnamon until onions begin to turn translucent. Add to the pan the white wine, tomatoes and sugar, stir and then pour over pork.
6

Cook pork on low for 7 hours, stirring at the 4 hour mark. If pork pulls apart easily it's done.
7

For bbq sauce: blend ketchup, liquid mustard, apple cider vinegar, and brown sugar in a pot and bring to a slight boil, whisking so it doesn't stick to the bottom of the pan.
8

Serve the Classic Style with Coleslaw and potato salad.
9

Serve the Tuscan Style with crusty artisan bread chunks and salad.
10

Enjoy!