PULLED PORK BARBECUE
Tyler Florence's Pulled Pork Barbecue recipe from Food Network starts with a flavorful dry rub that includes paprika, brown sugar and mustard powder.
Provided by Tyler Florence
Time 9h35m
Yield 12 servings
Number Of Ingredients 31
Steps:
- Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.
- Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.
- While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it.
- When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.
- While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.
- To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw. Serve with pickle spears and the remaining sauce on the side.
- Combine the cabbage, carrots, red onion, green onions, and chile in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.
PULLED BBQ PORK
During years of vacationing on the North Carolina coast, I became hooked on their pork barbecue. The version I developed is a favorite at potluck dinners. -Joseph Sarnoski, West Chester, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 10h15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute onions in oil until tender. Add the garlic, pepper flakes and pepper; cook 1 minute longer. Stir in the tomatoes, brown sugar, vinegar, hot pepper sauce, Worcestershire and cumin. Cook over medium heat until heated through and sugar is dissolved., Cut roast in half. Place in a 5-qt. slow cooker; pour sauce over the top. Cover and cook on low for 10-12 hours or until meat is tender. Remove roast; cool slightly. Skim fat from cooking juices. Shred meat with 2 forks and return to the slow cooker. Heat through. With a slotted spoon, place 3/4 cup meat mixture on each roll.
Nutrition Facts : Calories 518 calories, Fat 21g fat (7g saturated fat), Cholesterol 101mg cholesterol, Sodium 528mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 3g fiber), Protein 36g protein.
AWESOME PULLED PORK BBQ
This is a pulled pork BBQ that is sure to please everyone's taste. Best to use a slow cooker!
Provided by Randy
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 10h30m
Yield 10
Number Of Ingredients 20
Steps:
- Place pork in a slow cooker and season to taste with garlic powder, poultry seasoning, salt, and pepper. Add quartered onion, apple, and 3 celery stalks. Pour chicken broth into slow cooker.
- Cook on Low until very tender, about 8 hours. Transfer pork to a large platter and discard juice and vegetables. Shred pork with a fork and return to the slow cooker.
- Prepare barbecue sauce while pork is cooking. Melt butter in a large saucepan or small Dutch oven over medium heat; cook and stir 2 cups celery and 1 1/2 cups onion until onion is translucent, about 5 minutes. Add ketchup, water, vinegar, brown sugar, Worcestershire sauce, mustard, liquid smoke, and 1 tablespoon garlic powder; mix. Reduce heat to low and simmer, stirring occasionally, until sauce is thickened, about 10 minutes. Pour barbecue sauce over shredded pork.
- Continue cooking pork on Low heat until flavors combine, about 2 hours.
Nutrition Facts : Calories 548.1 calories, Carbohydrate 44.2 g, Cholesterol 131.5 mg, Fat 23.5 g, Fiber 2 g, Protein 41.4 g, SaturatedFat 10.7 g, Sodium 1513.8 mg, Sugar 37.4 g
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 FOR 20 OR MORE
my niece requested pulled pork for her Sweet 16 Party, so of course I made it for her. Not a complicated recipe, but it does take time and patience. It helps if you have an electric roaster that has a temperature setting, plus a regular crock pot would not fit all of the meat in it at one time.
Provided by Michelle Bates-Phipps @chelleicious
Categories Pork
Number Of Ingredients 5
Steps:
- Remove as much fat as you can from the back of the loin using a large knife. I find that it is almost like peeling it off. Cut pork loin into 2 inch thick pieces that resemble a pork chop. Place in medium size electric roaster.
- sprinkle Adobo Seasoning over meat. Peel onion, cut in half and place in roaster. Cover with water. The amount will be different depending on how much meat you have and how big of a roaster you have.
- cook on 150 to 200 degrees for 15 hours, making sure that it stays covered with water. This is a long time to cook but cooking it on this low of a temperature makes it moist and tender.
- remove and discard onion. Remove meat from roaster, place in large bowl with a lid and refrigerate several hours or overnight. Discard all liquid.
- Turn roaster back on to 150 degrees. Use hands or fork to shred pork, removing as much fat as you can again at this point to keep the grease level down in our finished product.
- Cover with BBQ Sauce, personally I like Sweet Baby Ray's sauce that you can find in the institution size at Walmart, Meijer, or Sam's Club. I think I used about half of the bottle in this dish. Make sure to stir well to get everything covered.
- cook for 5 to 10 hours longer to cook the flavor through the meat. You can add more BBQ Sauce at any time if you feel it is necessary. Make sure you stir regularly and keep an eye on it so the sauce doesn't burn on the sides of the pan.
- Get ready for your party, turn roaster down to the lowest setting which will not be much lower than what you have been cooking it on. Serve with Hamburger Buns or other delicious breads. This is also very good by itself for those that do not eat breads.
PULLED PORK
The easiest pulled pork recipe you'll ever make. No tricky measurements involved, minimal ingredients and a mouth-watering smoky barbecue result
Provided by Emma Freud
Categories Dinner, Main course
Time 8h15m
Number Of Ingredients 10
Steps:
- Mix together 2 tsp each smoked paprika, ground cumin, pepper, and brown sugar, plus 1 tsp salt. Rub over the 2.5kg boneless shoulder of pork.
- Put the pork in a big casserole dish, skin-side up, and pour in 2 medium mugfuls of cider.
- Cover with a lid and cook in the oven at 150C/130C fan/gas 2 for anywhere between 4 and 8 hrs until falling apart. Check every few hours in case it gets dry - if it does, add another mugful of cider.
- Take it out of the oven and put the meat in a big dish, leaving the liquid in the casserole.
- Cut the skin off, then shred the meat using two forks. Ditch any fatty bits, and skim any excess fat off the surface of the sauce.
- Add a mugful of a good smoky BBQ sauce to the casserole, mix it in, then ladle some into a bowl for dipping.
- Put the pulled pork back in the casserole with the juices so it stays moist. Season to taste. Can be made one day ahead.
- Serve in soft white rolls with coleslaw and the bowl of juices on the side for 'French dipping' the sandwich while you're eating.
Nutrition Facts : Calories 383 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 38 grams protein, Sodium 0.8 milligram of sodium
SLOW COOKER BBQ PULLED PORK
If you've spent any time on Pinterest or food blogs, you've likely come across a recipe for three-ingredient barbecue pulled pork that can be made in the slow cooker. Methods and ingredients vary, but the recipe almost always calls for boneless pork shoulder, some sort of dark cola (usually Dr Pepper or root beer) and barbecue sauce. Dubious? We were too, so we asked the members of our NYT Cooking Community Facebook page if anyone had ever made it and if they liked it. We received more than 150 very opinionated responses. Many readers have come up with their own clever twists, like using coffee or beer in place of cola, adding onions or chipotles, rubbing the meat with a spice blend and searing the meat before cooking. We tried cooking it a few different ways and found we liked this adaptation best. It calls for a few more ingredients and an extra step or two, but it's got layers of flavor and it's still mostly fuss-free. (You can find the pressure-cooker version of this recipe here.)
Provided by Margaux Laskey
Categories meat, sandwiches, main course
Time 10h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- In a small bowl, combine the garlic and onion powders, smoked paprika, salt and black pepper. Rub the spice mixture all over the pork. If you have time, cover with plastic wrap and refrigerate for 2 hours or up to overnight. If you don't, no worries; proceed to Step 2.
- Lightly grease the crock of a slow cooker. Heat 2 tablespoons vegetable oil in a large skillet over medium-high. Sear the pork until golden brown on all sides, about 2 minutes each side. Add onion, if using, to the slow cooker. Add the pork on top of the onion. Pour soda over the pork and set the slow cooker to low for 6 to 8 hours, until the meat has collapsed and shreds easily.
- Drain most of the liquid from the slow cooker and shred the meat directly in the pot. Add about 1/2 cup of the barbecue sauce and stir to combine. (At this point, if you like crisp bits in your pulled pork, you can spread the shredded pork on a sheet pan and place under a broiler for a couple minutes then return to the slow cooker.) Taste and add more barbecue sauce, hot sauce, salt or pepper, if desired. Serve with soft rolls and extra sauce on the side.
More about "bbq pulled pork for 20 or more recipes"
MUST-HAVE BBQ PULLED PORK - PLAYS WELL WITH BUTTER
From playswellwithbutter.com
5/5 (10)Total Time 4 hrs 30 minsCategory Main DishCalories 231 per serving
- Using a sharp paring knife, carefully cut a few deep slits into each piece of pork shoulder, then insert sliced garlic into each pocket. Set aside. Add all listed BBQ dry rub ingredients to a small bowl or jar. Whisk or shake to combine. Set aside or store in an airtight container on your spice rack for up to 1 month.
- Season the pork with the BBQ dry rub & arrange the seasoned pork in a heavy-bottomed pot or Dutch oven with a lid, sprinkling any excess BBQ dry rub over top. Add in all liquid ingredients – beer, soy sauce, apple cider vinegar, sesame oil, & liquid smoke. Bring to a boil over high heat. Reduce heat to low to maintain a steady simmer. Cover & simmer for 3-4 hours, until the BBQ pork is fall-apart tender.
- Carefully transfer the pork to a plate or cutting board. Use tongs or 2 forks to shred the pork into bite-sized pieces. Serve your BBQ pulled pork immediately or cool & store for later use (see Recipe Notes for Serving Ideas, & Storage & Freezing guidance). Enjoy!
EASY PULLED PORK RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
5/5 (502)Calories 310 per servingCategory Main Course
- Sear (optional): Heat a few tablespoons of oil in a Dutch oven pot over medium-high heat. Add the meat and sear for a few seconds on all sides.
- Oven Method: Preheat oven to 300 degrees F. Pour coke around the pork in the Dutch oven pot. Cover pot with lid and cook for 3 hours. Remove lid and cook for an additional 1-2 hours, until pork is tender and easily pulls apart with a fork. Remove from oven and shred meat. Toss in barbecue sauce, if desired.
BBQ PULLED PORK - SIMPLY DELICIOUS
From simply-delicious-food.com
4.9/5 (13)Total Time 3 hrs 30 minsCategory Main CourseCalories 384 per serving
- Pre-heat the oven to 160°c. For the pork, drizzle the olive oil over the leg of pork and rub the seasonings into the meat. Place in a greased baking dish and cover with foil.
- Remove from the oven and allow to cool slightly before pulling the meat with two forks or use your stand mixer with the paddle attachment to pull a lot of pork or chicken quickly.
- To make the barbecue sauce, combine all the ingredients in a small saucepan and allow to simmer for 10 minutes.
EASY CROCKPOT BBQ PULLED PORK | BLESS THIS MESS
From blessthismessplease.com
BEST BBQ PULLED PORK RECIPES - FOOD.COM
From food.com
15 LEFTOVER PULLED PORK RECIPES
From allrecipes.com
PULLED PORK WITH TANGY BARBECUE SAUCE - ONCE UPON A CHEF
From onceuponachef.com
PULLED PORK RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
PULLED PORK WITH BBQ SAUCE (EASY SLOW COOKER)
From recipetineats.com
INSTANT POT BBQ PULLED PORK - CREME DE LA CRUMB
From lecremedelacrumb.com
SMOTHERED PORK CHOP RECIPE | BUTTER YOUR BISCUIT
From butteryourbiscuit.com
EASY PULLED PORK SLIDERS - AVERIE COOKS
From averiecooks.com
TEXAS BBQ PULLED PORK - COOKIDOO® – THE OFFICIAL THERMOMIX® …
From cookidoo.com.au
ANDREA KUNKEL ON INSTAGRAM: "BBQ PULLED PORK TENDERLOIN – …
From instagram.com
20 BEST LEFTOVER PULLED PORK RECIPES - THE PIONEER WOMAN
From thepioneerwoman.com
EASY SMOKY BBQ PULLED PORK - HEY GRILL, HEY
From heygrillhey.com
PULLED PORK COOKBOOK: FROM SMOKY TO SWEET, PULLED PORK RECIPES …
From goodreads.com
SMOKED PORK BUTT [HOW TO GUIDE W/ RECIPES] - SMOKING MEAT …
From smokingmeatgeeks.com
SMOKED BOSTON BUTT RECIPE FOR PULLED PORK BBQ ON SMOKER
From howtobbqright.com
HOW TO SMOKE PULLED PORK IN AN ELECTRIC SMOKER - SMOKED BBQ …
From smokedbbqsource.com
PULLED PORK ON THE BIG GREEN EGG - OUT GRILLING
From outgrilling.com
BEST SLOW COOKER RECIPES - STONEGABLE
From stonegableblog.com
BBQ PULLED PORK PLATTER RECIPE | MYRECIPES
From ximeki.hards.dynu.com
SLOW COOKER BBQ PULLED PORK SANDWICH | RECIPETIN EATS
From recipetineats.com
OUR WILD SAVORY KITCHEN ON INSTAGRAM: "PULLED PORK SLIDERS!
From instagram.com
20 LEFTOVER PULLED PORK RECIPES - FOOD LOVIN FAMILY
From foodlovinfamily.com
PULLED PORK FINISHING SAUCE RECIPE - GRILL MASTER UNIVERSITY
From grillmasteruniversity.com
You'll also love