SOUTHWEST PULLED PORK
I made these sandwiches on a whim one Sunday when friends called to say they wanted to drop by in the afternoon. I was able to feed them and my neighbors a casual supper. If you have time, you can coat the roast with the rub and store it, covered, in the fridge several hours before cooking for even more flavor. -Deb LeBlanc, Phillipsburg, Kansas
Provided by Taste of Home
Categories Lunch
Time 8h20m
Yield 14 servings.
Number Of Ingredients 11
Steps:
- Cut roast in half. In a small bowl, combine the chili powder, brown sugar, cumin, salt, pepper and cayenne; rub over meat. Transfer to a 5-qt. slow cooker. Top with onion and chilies. Pour broth around meat., Cover and cook on low for 8-10 hours or until tender. Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with two forks and return to slow cooker; heat through. Serve on rolls, 1/2 cup on each.
Nutrition Facts : Calories 398 calories, Fat 16g fat (5g saturated fat), Cholesterol 77mg cholesterol, Sodium 729mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein.
ADAM'S BROWN SUGAR PULLED PORK
Delicious, juicy, and tender pulled pork cooked in a Dutch oven with brown sugar.
Provided by Adrock318
Categories Pulled Pork
Time P1DT6h20m
Yield 12
Number Of Ingredients 5
Steps:
- Combine 4 cups water, sugar, and salt in a 7- to 9-quart Dutch oven. Add pork shoulder, skin-side up. The meat should be just about covered by water but if not, add a little more. Cover and put in the refrigerator for 24 hours.
- Preheat the oven to 300 degrees F (150 degrees C). Remove the Dutch oven from the refrigerator and drain and discard brine.
- Cover and cook in the preheated oven, drizzling juices from the bottom of the pot over the roast with a baster to keep it moist every 45 minutes, 5 to 7 hours. Coat top of roast with brown sugar, use juices to wet brown sugar, and continue to cook until meat is tender and soft, about 1 hour longer.
- Transfer roast to a cutting board, remove shoulder bone, and shred meat. Return shredded meat to the Dutch oven and mix with juices. Serve.
Nutrition Facts : Calories 502.4 calories, Carbohydrate 37.8 g, Cholesterol 113.9 mg, Fat 25 g, Protein 30.6 g, SaturatedFat 9.2 g, Sodium 11765.8 mg, Sugar 37.7 g
ADAM'S BROWN SUGAR PULLED PORK
Delicious, juicy, and tender pulled pork cooked in a Dutch oven with brown sugar.
Provided by Adrock318
Categories Pulled Pork
Time P1DT6h20m
Yield 12
Number Of Ingredients 5
Steps:
- Combine 4 cups water, sugar, and salt in a 7- to 9-quart Dutch oven. Add pork shoulder, skin-side up. The meat should be just about covered by water but if not, add a little more. Cover and put in the refrigerator for 24 hours.
- Preheat the oven to 300 degrees F (150 degrees C). Remove the Dutch oven from the refrigerator and drain and discard brine.
- Cover and cook in the preheated oven, drizzling juices from the bottom of the pot over the roast with a baster to keep it moist every 45 minutes, 5 to 7 hours. Coat top of roast with brown sugar, use juices to wet brown sugar, and continue to cook until meat is tender and soft, about 1 hour longer.
- Transfer roast to a cutting board, remove shoulder bone, and shred meat. Return shredded meat to the Dutch oven and mix with juices. Serve.
Nutrition Facts : Calories 502.4 calories, Carbohydrate 37.8 g, Cholesterol 113.9 mg, Fat 25 g, Protein 30.6 g, SaturatedFat 9.2 g, Sodium 11765.8 mg, Sugar 37.7 g
ADAM'S BROWN SUGAR PULLED PORK
Delicious, juicy, and tender pulled pork cooked in a Dutch oven with brown sugar.
Provided by Adrock318
Categories Pulled Pork
Time P1DT6h20m
Yield 12
Number Of Ingredients 5
Steps:
- Combine 4 cups water, sugar, and salt in a 7- to 9-quart Dutch oven. Add pork shoulder, skin-side up. The meat should be just about covered by water but if not, add a little more. Cover and put in the refrigerator for 24 hours.
- Preheat the oven to 300 degrees F (150 degrees C). Remove the Dutch oven from the refrigerator and drain and discard brine.
- Cover and cook in the preheated oven, drizzling juices from the bottom of the pot over the roast with a baster to keep it moist every 45 minutes, 5 to 7 hours. Coat top of roast with brown sugar, use juices to wet brown sugar, and continue to cook until meat is tender and soft, about 1 hour longer.
- Transfer roast to a cutting board, remove shoulder bone, and shred meat. Return shredded meat to the Dutch oven and mix with juices. Serve.
Nutrition Facts : Calories 502.4 calories, Carbohydrate 37.8 g, Cholesterol 113.9 mg, Fat 25 g, Protein 30.6 g, SaturatedFat 9.2 g, Sodium 11765.8 mg, Sugar 37.7 g
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