Lower the heat and simmer, covered, turning pork every 20 minutes so that it cooks evenly. Cook until the meat is fork- tender and the liquid has almost evaporated, about 2 hours.

In a small bowl, whisk vinegar, water, brown sugar, salt, pepper, onion powder, garlic powder, chili powder, paprika and cayenne ; pour over pork. Cover and cook on low 8-10 hours or until tender.

For barbecue enthusiasts, Off the Rails offers a taste of different regional styles under one roof – the St. Louis ribs, Texas brisket, and Carolina-style pulled pork create a tour of American ...

Pour over the pork, then add the reserved pineapple peel, cut-side down. Cover and cook until the pork can be easily shredded with two forks, on high for about 6 hours or on low for 8 to 10 hours.

3) To make the creamy sauce, in a small blender combine the mayonnaise, sour cream chipotle peppers, adobo sauce, 1/2 bunch cilantro, minced garlic and taco seasoning.

1. Prepare the BBQ Meat In a skillet over medium heat, combine chopped brisket or pork with barbecue sauce, brown sugar, smoked paprika, black pepper, and garlic powder.

Smoke the pork butt for 7 to 10 hours or until the bone pulls out or internal temp is at 195 to 210. Then pulled it, sauce it and serve it. Ways to Serve Pulled Pork - Pulled Pork Sliders: ...

These tacos are packed with slow-cooked, tender pork marinated in a blend of jalapeños, smoked paprika, and sun-dried tomatoes, all wrapped in soft taco shells. They’re a delicious combination ...

1 kg boneless pork shoulder (or about 1,3 kg on the bone) 1 x 340 ml lager beer 15 ml brown sugar 10 ml ground paprika (not smoked) 5 ml ground cumin 5 ml dried origanum 60 ml (1/4 cup) apple ...