SLOW-COOKED PULLED PORK SHOULDER
Very tasty, very easy pork shoulder recipe. It practically pulls itself. Great for sandwiches, burritos, or with rice. Serve in sandwich buns with your favorite barbecue sauce, if you're so-inclined.
Provided by Dan
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 20h10m
Yield 10
Number Of Ingredients 9
Steps:
- Place the pork shoulder into the ceramic bowl of a slow cooker. Pour enough water and white vinegar into the slow cooker to assure the pork is completely covered, maintaining a 2-to-1 ratio of vinegar to water. Add the salt. Put the ceramic bowl in the refrigerator and allow the pork to marinate at least 12 hours and up to 24 hours.
- Drain enough of the liquid from the ceramic bowl until about 1/2-inch of pork is left exposed. Add the onion to the remaining liquid. Season the exposed surface of the pork with the cumin, mustard, chili powder, and brown sugar. Place the bowl into the base of the slow cooker and cook on High until the pork is tender and falls apart easily, 8 to 10 hours.
- Carefully remove the pork to a cutting board; shred the meat into strands using a pair of forks. Remove and discard any excess fat.
Nutrition Facts : Calories 235.3 calories, Carbohydrate 13.1 g, Cholesterol 53.6 mg, Fat 13.4 g, Fiber 0.6 g, Protein 14.5 g, SaturatedFat 4.7 g, Sodium 2333.4 mg, Sugar 11.4 g
BBQ PORK SHOULDER
This recipe is authentic Kansas City, Missouri barbeque. Trust me, they know barbeque. Try this recipe, is it absolutely amazing and you can't beat the outstanding flavor. You'll need to plan ahead. PLEASE TRY, you won't be dissapointed. The result is worth every bit of extra effort. I'd appreciate any feedback you have.
Provided by Delish
Time P1DT9h
Yield 8-10 serving(s)
Number Of Ingredients 27
Steps:
- Combine dry rub ingredients and rub all over pork shoulder. Cover and refrigerate for 24 hours.
- Combine ingredients for basting sauce and mix thoroughtly; cover and refrigerate overnight to blend flavors.
- Preheat oven to 250. Place pork shoulder in roaster pan with a rack underneath. Brush some of the basting sauce over pork. Cook for 8-9 hours or until pork falls apart, basting every hour.
- Meanwhile, combine barbeque sauce ingredients in saucepan and bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Serve with pork.
- It would be great served on buns with the sauce.
Nutrition Facts : Calories 1029.2, Fat 62.3, SaturatedFat 21.4, Cholesterol 241.5, Sodium 4766.8, Carbohydrate 48.3, Fiber 4.8, Sugar 33.3, Protein 60.8
BARBECUED PORK SHOULDER FOR 50 (PULLED PORK)
Here is my recipe for barbecued pork sandwiches that will feed approximately 50 people. When I used to cater, this is how I made it for Graduations, Anniversaries, Family Reunions and company picnics! Hope this helps you out if you have a large group to serve, too!
Provided by Wildflour
Categories For Large Groups
Time 2h20m
Yield 50 serving(s)
Number Of Ingredients 12
Steps:
- Trim surface fat from pork.
- Place meat in large dutch oven or stockpot, cover with water and add salt, 2 teaspoons of the pepper and chopped onion.
- Cover and simmer for 2 hours, or until meat pulls away from the bone.
- Cool meat in broth until it can be handled. Drain off broth and save for a different use.
- Shred meat. Cover. Set aside.
- In a large dutch oven or stockpot, combine remaining ingredients. (Don't forget the other 2 teaspoons pepper.).
- Bring to a boil, add pork and heat thoroughly.
- Adjust seasonings if needed.
- Serve with buns or rolls.
- Serves 50.
Nutrition Facts : Calories 325.1, Fat 23, SaturatedFat 7.9, Cholesterol 90.2, Sodium 539.1, Carbohydrate 6.1, Fiber 0.3, Sugar 5.1, Protein 22.1
BBQ PULLED PORK
An American classic, the meat is slow-cooked then shredded or 'pulled' and layered with BBQ sauce, pickles and slaw in a soft brioche bun
Provided by Jennifer Joyce
Categories Main course
Time 5h20m
Yield Makes enough for 16 buns with leftovers
Number Of Ingredients 9
Steps:
- Heat oven to 150C/130C fan/gas 2. Rub the pork with 2 tbsp of the olive oil. Heat a large non-stick pan until very hot and sear the pork on all sides until golden brown.
- Place the meat on a wire rack in a roasting tin. Mix the paprika, mustard powder, garlic and onion salt, and some black pepper with the liquid smoke, if using. Brush all over the meat.
- Add 1 cup of water to the roasting tin, cover very tightly with foil and cook for 5 hrs or until almost falling apart.
- Drain the juices from the meat into a measuring jug. Shred the pork using 2 forks, discarding the fat.
- Skim off the fat from the juices. Mix 125ml of the juices with 4 tbsp BBQ sauce (see recipe in 'goes well with') and pour over the meat. Keep warm until serving, or reheat.
- To assemble, pile the meat into the halved brioche buns, spoon over the BBQ sauce, top with coleslaw and pickles, and sandwich together.
Nutrition Facts : Calories 251 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Protein 26 grams protein, Sodium 0.8 milligram of sodium
BBQ PULLED PORK RECIPE (TO FEED OVER 50 PEOPLE)
A friend shared this pulled pork recipe with me so I decided to try it myself. It is so easy to make and tastes delicious! If you use smaller rolls this can make up to 70 servings!
Provided by Kristen Hills
Categories Main Course
Time 8h
Number Of Ingredients 12
Steps:
- Preheat your oven to 250 degrees F.
- Mix all ingredients of the BBQ sauce in a big bowl; set aside.
- Line several baking pans with aluminum foil. One piece placed lengthwise and another placed crosswise.
- Place all your pork in your pans. Cover all the pork with half of the BBQ sauce. Fold foil over the meat and seal tightly.
- Slowly roast in 250 degrees for 6 to 8 hours.
- Remove from your pans and place in a large bowl. Shred the pork then pour the rest of the BBQ sauce on top and mix.
Nutrition Facts : Calories 991 kcal, Carbohydrate 26 g, Protein 47 g, Fat 76 g, SaturatedFat 29 g, TransFat 1 g, Cholesterol 213 mg, Sodium 1022 mg, Fiber 1 g, Sugar 20 g, ServingSize 1 serving
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