Easy Freezer Meals | BBQ Pulled Pork (Easy Freezer Meals) @EasyFreezerMeals | Uploaded 5 years ago | Updated 5 hours ago
Today we are making Pulled Pork (Easy Freezer Meals). This awesome dish is so easy to make and only requires a few ingredients and some time...
There are many many many many opinions as to how to make this dish varying from temps, to seasonings, to times. This is just one way to make this and feel free to alter this any way you see fit. This recipe will produce succulent, tender, juicy pulled pork that can be enjoyed fresh or frozen and served up later.
In this recipe we used a few items that made our jobs easier and if you want to check any of them our be sure to click the affiliate links below (they help support our channel at no cost to you)
This is my recommendation for my absolute favorite thermometers. If you choose to buy one of these you will not regret it as they are reliable, fast, durable, and convenient. Makes for a great gift BTW!!
• Thermapen Mk4 - http://www.thermoworks.com/Thermapen-Mk4?tw=2GUYSACOOLER
• Smoke - http://www.thermoworks.com/Smoke?tw=2GUYSACOOLER
• ThermoPop - http://www.thermoworks.com/ThermoPop?tw=2GUYSACOOLER
Marinade injector Stainless Steel amzn.to/2RXJLUd
Vacmaster Vacuum Sealer amzn.to/2wQp7wF
6x8 bags for vac master amzn.to/2y72Lrk
Liquid Smoke amzn.to/2COaUVv
Recipe for the injection and the rub found here: epicurious.com/recipes/member/views/chris-lillys-six-time-world-championship-pork-shoulder-52415241
For the RUB
1/4 cup dark brown sugar
1/2 cup white sugar
1/2 cup paprika
1/3 cup garlic salt
1/3 cup kosher salt
1 tablespoon chili powder
1 teaspoon oregano leaves
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
For the injection
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire
Why change a perfect Recipe!!! Thank you Chris Lilly for sharing your AWARD WINNING secret recipe!!
Get a Boston butt (Pork Shoulder) from your grocery store or butcher and trim most of the fat (back fat) off the top leaving only a 1/8-1/4 inch layer. (Optional but recommended) Inject shoulder roast with brine and let rest in the fridge for anywhere between 3 hours to overnight.
Rub the outside of the shoulder with mustard or olive oil and coat with Spice rub. place on a baking tray or in your crock pot. Add 1/4 cup of water, 1/4 cup of apple juice, 2 Tablespoon of Liquid Smoke and cover with aluminum foil tightly. If you are cooking in a crock pot be sure to follow all these steps as well. Preheat your oven to 225-250 (lowest setting) or your crock pot on low. Cook your roast till the internal temp reaches 203F. I use a bbq thermometer and preset the alarm to let me know as this can take anywhere between 8-12 hours depending on the size of your shoulder. Once it reached 203F take it out and clean it up. only keep what you enjoy eating. I don't like the gristle and fat so I remove all that. Once you pull the pork you should be left with a pile of delicious and flavorful pork shreds.
You can package it up like this in whatever serving size you wish. if you want to add BBQ sauce then this is the time to do it. Most people will only add a little BBQ sauce as to retain the flavor of the pork but it is your kitchen and you can do what ever you want!!!
My kids love BBQ sauce so we add it to the pork then freeze it. To reheat simply boil your bag in water if you are using a sous vide bag or cover with foil and reheat in the oven. Serve with tamales, tacos, make a casserole, pizza, baked potatoes, sandwich, as there are endless possibilities.
I hope you can make this and if you have any questions please let me know. Please help us grow our channel by subscribing and sharing and giving it a great big thumbs up!!
See you in the next video
Eric
Today we are making Pulled Pork (Easy Freezer Meals). This awesome dish is so easy to make and only requires a few ingredients and some time...
There are many many many many opinions as to how to make this dish varying from temps, to seasonings, to times. This is just one way to make this and feel free to alter this any way you see fit. This recipe will produce succulent, tender, juicy pulled pork that can be enjoyed fresh or frozen and served up later.
In this recipe we used a few items that made our jobs easier and if you want to check any of them our be sure to click the affiliate links below (they help support our channel at no cost to you)
This is my recommendation for my absolute favorite thermometers. If you choose to buy one of these you will not regret it as they are reliable, fast, durable, and convenient. Makes for a great gift BTW!!
• Thermapen Mk4 - http://www.thermoworks.com/Thermapen-Mk4?tw=2GUYSACOOLER
• Smoke - http://www.thermoworks.com/Smoke?tw=2GUYSACOOLER
• ThermoPop - http://www.thermoworks.com/ThermoPop?tw=2GUYSACOOLER
Marinade injector Stainless Steel amzn.to/2RXJLUd
Vacmaster Vacuum Sealer amzn.to/2wQp7wF
6x8 bags for vac master amzn.to/2y72Lrk
Liquid Smoke amzn.to/2COaUVv
Recipe for the injection and the rub found here: epicurious.com/recipes/member/views/chris-lillys-six-time-world-championship-pork-shoulder-52415241
For the RUB
1/4 cup dark brown sugar
1/2 cup white sugar
1/2 cup paprika
1/3 cup garlic salt
1/3 cup kosher salt
1 tablespoon chili powder
1 teaspoon oregano leaves
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
For the injection
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire
Why change a perfect Recipe!!! Thank you Chris Lilly for sharing your AWARD WINNING secret recipe!!
Get a Boston butt (Pork Shoulder) from your grocery store or butcher and trim most of the fat (back fat) off the top leaving only a 1/8-1/4 inch layer. (Optional but recommended) Inject shoulder roast with brine and let rest in the fridge for anywhere between 3 hours to overnight.
Rub the outside of the shoulder with mustard or olive oil and coat with Spice rub. place on a baking tray or in your crock pot. Add 1/4 cup of water, 1/4 cup of apple juice, 2 Tablespoon of Liquid Smoke and cover with aluminum foil tightly. If you are cooking in a crock pot be sure to follow all these steps as well. Preheat your oven to 225-250 (lowest setting) or your crock pot on low. Cook your roast till the internal temp reaches 203F. I use a bbq thermometer and preset the alarm to let me know as this can take anywhere between 8-12 hours depending on the size of your shoulder. Once it reached 203F take it out and clean it up. only keep what you enjoy eating. I don't like the gristle and fat so I remove all that. Once you pull the pork you should be left with a pile of delicious and flavorful pork shreds.
You can package it up like this in whatever serving size you wish. if you want to add BBQ sauce then this is the time to do it. Most people will only add a little BBQ sauce as to retain the flavor of the pork but it is your kitchen and you can do what ever you want!!!
My kids love BBQ sauce so we add it to the pork then freeze it. To reheat simply boil your bag in water if you are using a sous vide bag or cover with foil and reheat in the oven. Serve with tamales, tacos, make a casserole, pizza, baked potatoes, sandwich, as there are endless possibilities.
I hope you can make this and if you have any questions please let me know. Please help us grow our channel by subscribing and sharing and giving it a great big thumbs up!!
See you in the next video
Eric
