THE BEST PULLED PORK
Chipotle powder, apple cider and ketchup create the perfect balance of smoky, sweet and tangy without the need for a smoker or grill! For our classic, satisfying pulled pork, all that's required is a flavorful homemade rub and a long trip to the oven to cook low and slow until it's meltingly tender. Eat it as-is, or pile onto a potato roll with your favorite toppings for the ultimate sandwich. Coleslaw is a traditional accompaniment, and we love a vinegary one for the way it cuts through the richness of the pork.
Provided by Food Network Kitchen
Categories main-dish
Time 5h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Whisk together the chile powder, salt, paprika, garlic powder, onion powder, black pepper and 2 tablespoons of the brown sugar in a small bowl until completely combined and no lumps remain. Spread the spice rub evenly over the pork butt, pressing it into the flesh on all sides. Let the pork sit at room temperature for at least 1 hour or wrap tightly with plastic wrap and refrigerate for up to 48 hours.
- Position a rack in the lower third of the oven and preheat to 275 degrees F.
- Whisk together the barbecue sauce, apple cider, ketchup, mustard, Worcestershire sauce and the remaining 1/2 cup brown sugar in large Dutch oven or other heavy large pot until combined. Transfer the pork and any accumulated juices to the pot, turning the pork to coat it with sauce. Bring the sauce to a boil over medium-high heat. Then cover, transfer to the oven and bake until the pork is very tender and easily shreds when pulled apart with a fork, 3 to 3 1/2 hours. Let the pork cool uncovered for 30 minutes.
- Reserve 1 cup of the sauce for serving, then smash the pork into the remaining sauce with a potato masher; it should fall apart and shred completely. Stir to combine the pork with the sauce. Serve on toasted potato rolls topped with coleslaw. Pass the reserved sauce.
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
SUPER-EASY PULLED PORK SANDWICHES
I use this hearty recipe for my Super Bowl® parties. It's super easy and feeds a lot of hungry football fans. Serve on a large bun with some baked beans, coleslaw, and chips.
Provided by Lori M.
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 9h15m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Mix brown sugar, paprika, garlic powder, black pepper, and salt in a bowl. Spread mustard over pork roast and sprinkle with brown sugar mixture, using the entire amount. Line a shallow baking dish with aluminum foil. Place a rack in the prepared baking dish and arrange pork roast on rack.
- Bake in the preheated oven until very tender, 9 to 11 hours. Let pork cool, then shred into bite-size pieces. Stir barbeque sauce into pork to moisten; serve with hamburger buns.
Nutrition Facts : Calories 414.1 calories, Carbohydrate 44.9 g, Cholesterol 68.2 mg, Fat 11.7 g, Fiber 2.7 g, Protein 30 g, SaturatedFat 3.6 g, Sodium 865.8 mg, Sugar 3.9 g
SLOW COOKER TEXAS PULLED PORK
Slow cooked, Texas-style pulled pork that is served on a buttered and toasted roll. My family's favorite.
Provided by cmccreight
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 5h15m
Yield 8
Number Of Ingredients 14
Steps:
- Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
- Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
- Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.
Nutrition Facts : Calories 527.7 calories, Carbohydrate 45.5 g, Cholesterol 98.4 mg, Fat 23.2 g, Fiber 2.6 g, Protein 31.9 g, SaturatedFat 8.7 g, Sodium 802.7 mg, Sugar 17.1 g
EASIEST PULLED PORK EVER
five ingredients, a crockpot and awesome taste are 3 reasons you must try!!!!! There are quite a few pulled pork recipes but this is the easiest and found none like it. Originally found on allrecipes.com
Provided by jellyko
Categories One Dish Meal
Time 10h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Rub salt and pepper onto pork.
- Place in slow cooker.
- Pour broth and coffee over the meat.
- Turn to low and cover.
- cook 8-10 hours until fork fall apart tender.
- Carefully remove to cutting board and shred with 2 forks.
- Serve with favorite barbeque sauce on rolls.
Nutrition Facts : Calories 638.5, Fat 45, SaturatedFat 15.4, Cholesterol 187.6, Sodium 577, Protein 54.4
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15 TOP-RATED PULLED PORK RECIPES
From allrecipes.com
Estimated Reading Time 4 mins
- Slow Cooker Texas Pulled Pork. Cooked low and slow, this pork shoulder breaks down until it's melt-in-your-mouth tender. The base starts with store-bought sauce, but it's dressed up with the addition of apple cider vinegar, brown sugar, and a world of spices.
- Pineapple Pulled Pork Al Pastor. Inspired by the famous taco, this pulled pork spends nearly a full day in a pineapple juice-infused brine. It's then rubbed down with spices, thrown on the grill, and served up with tangy pineapple salsa.
- Instant Pot® Dr Pepper® Pulled Pork. While it might seem a strange addition to pulled pork, Dr. Pepper adds a zippy bite to the pulled pork. Since this recipe is made in the Instant Pot, you'll have dinner ready in just an hour and a half.
- Bob's Pulled Pork on a Smoker. Including a brine, rub, sauce, and trip to the smoker, this recipe pulls out all the stops, and you'll be rewarded for your hard labor with some of the best pulled pork you'll ever eat.
- North Carolina Pulled Pork. Known for its tang, Carolina barbeque sauce gets its distinct flavor from a hefty dose of vinegar. "This is the absolute best and easiest pulled pork recipe I have ever used," says reviewer Pam.
- Bourbon-Mango Pulled Pork. A little sweet, spicy, and smoky, this pulled pork recipe relies on an unusual ingredient combination for bold flavor.
- Slow Cooker Beer Pulled Pork. It doesn't get much simpler than this easy pulled pork recipe. Just combine a pork butt, one can of beer, and a bottle of barbeque sauce to create this flavorful dish.
- Bourbon Bacon Pulled Pork. Sweet brown sugar is balanced out with the bite of bourbon and savory notes of crumbled bacon in this rich pulled pork recipe.
- Pressure Cooker Barbeque Pork. There's no need to dedicate an entire afternoon to making delicious pulled pork for the whole family. Thanks to the pressure cooker, you can have everything done in just over an hour.
- Exquisite Pulled Pork. A few unusual ingredients — like molasses, tomato paste, and balsamic vinegar — give this pulled pork a burst of flavor.
BEST PULLED-PORK RECIPE OVEN - HOW TO MAKE PULLED PORK
From delish.com
4.8/5 (86)Calories 634 per serving
- Make pork: Preheat oven to 300°. Trim excess fat from pork and cut into large pieces to fit in a large Dutch oven.
- In a small bowl, combine brown sugar, salt, paprika, garlic powder, onion powder, and cumin, then season with black pepper.
- Rub all over pork. (This can be done the night before.) In a large Dutch oven over medium high heat, heat oil.
- Working in batches, add pork and sear on all sides. (Spices can burn quickly so don’t let it go for too long!) Pour beer around pork and cover with lid.
EASIEST CROCK POT PULLED PORK EVER - RECIPES THAT CROCK!
From recipesthatcrock.com
5/5 (3)Total Time 8 hrs 1 minCategory MainCalories 235 per serving
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From thekitchn.com
- Trim off any large pieces of fat from the surface of the pork. Sprinkle the salt, sugar, and pepper evenly over all sides of the pork, then pat the seasonings into the meat. If not cooking immediately, place in a large bowl, cover with plastic wrap, and refrigerate overnight.
- When ready to cook, place the pork shoulder (and any accumulated juices if seasoned overnight) in a 6-quart or larger slow cooker. Pour the water, around, but not on top of, the pork. Scatter the garlic and onion around the pork.
- Cover and cook on the LOW setting until the meat is tender and can be easily shredded, 10 to 12 hours. Transfer the pork to a clean cutting board or rimmed baking sheet. When it is cool enough to handle, use 2 forks or your fingers to shred the meat into bite-sized pieces. Discard the bone (if present) and any large pieces of fat.
- Pour the cooking liquid through a fine-mesh strainer into a measuring cup or bowl and discard the solids. Skim the fat from the surface of the cooking liquid. Reserve the cooking liquid to keep leftovers moist. Transfer to a serving bowl if serving as-is. If serving as tacos or barbecue sandwiches, transfer back to the slow cooker for seasoning.
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