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
PULLED PORK
The chef and barbecue madman Chris Schlesinger sold the East Coast Grill, his restaurant in Cambridge, Mass., in 2012. But his recipe for pulled pork, which adorned the restaurant's menu from its opening in 1985, lives on in this excellent version he gave to The Times in 2003: a tangle of soft, vinegar-scented pork that pairs extremely well with coleslaw on top of a cheap hamburger bun. Cooking the dish can be an all-day or an all-night affair, the meat luxuriating in a bath of hardwood smoke, but it is hardly taxing for anyone with a kettle grill and 12 hours on hand. "Barbecue is such a typical guy thing to do," Schlesinger said at the time. "Much ado about nothing." But the results put the lie to the time spent spacing out, watching the smoke curl up into the sky. Schlesinger agreed. "It is intense," he said.
Provided by Sam Sifton
Categories brunch, dinner, easy, lunch, editors' pick, project, appetizer, main course
Time 14h
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- In a grill with a cover, build a small fire to one side, making sure all the wood or charcoal becomes engulfed in flame. (This dish should not be attempted on a gas grill.)
- Mix dry ingredients together in bowl, using a fork to break down hunks of brown sugar. Apply this rub to pork butt with your hands, covering meat entirely.
- When flames begin to die down, leaving flickering coals, place meat on grill on the side without fire. Do not let flames touch meat at any time.
- Cover grill, vent slightly and cook, checking fire every 30 minutes or so, and adding a bit more fuel as necessary, for about 14 hours, until meat is soft to the touch.
- Remove meat from grill with tongs, let rest 10 minutes, and pull meat apart with tongs. Serve on hamburger buns, drizzled with sauce.
Nutrition Facts : @context http, Calories 331, UnsaturatedFat 12 grams, Carbohydrate 7 grams, Fat 21 grams, Fiber 2 grams, Protein 29 grams, SaturatedFat 7 grams, Sodium 509 milligrams, Sugar 3 grams, TransFat 0 grams
EXCELLENT PULLED PORK
Okay so here it is and it is FABULOUS,. I know it's long and it's not a fast meal, but I promise it's well worth the trouble. I can't tell you how important it is to me that people like what I cook, and this has gotten the best reaction to date. I hope you agree--please let me know :D
Provided by L.A. Pet Groomer
Categories Pork
Time 6h20m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Mix dry rub ingredients; rub all over pork. Cover and refrigerate for at least 1 hour or overnight.
- Preheat oven to 300°F.
- Place pork in a roasting pan and roast for 6 hours or until it falls apart.
- While pork is roasting, make BBQ sauce: Simmer for 10 minutes and remove from heat til ready to use.
- When pork is done, take it out of the oven and place on a platter and let it rest for 10 minutes.
- While it's resting, de-glaze the pan over medium heat with 3/4 cup water, scraping up all the good stuff from the pan. Reduce by half and combine to BBQ sauce.
- Pull pork apart with forks and then put in a large pot or bowl and add BBQ sauce. Mix well and serve.
- If you like coleslaw, put it on the roll and top with BBQ pork.
Nutrition Facts : Calories 492.5, Fat 12.8, SaturatedFat 3.7, Cholesterol 119.1, Sodium 2516.7, Carbohydrate 42.5, Fiber 2.5, Sugar 11, Protein 48.4
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PERFECT PULLED PORK - JO COOKS
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4.9/5 (7)Total Time 12 hrs 20 minsCategory Dinner, Main CourseCalories 503 per serving
- The night before you want to serve the pork, prepare the dry rub mix. In a big pot prepare the brine solution and add the pork shoulder to the brine, throw in a couple bay leaves, cover the pot and put in the fridge overnight. You can also place the brine solution and pork in a big ziploc bag.
- In the morning, take the meat out and pat it dry. You'll need a big deep roasting pan. Put the meat in the pan, and start rubbing in the dry rub all over the meat. Make sure you put plenty of rub, and massage real well. Now, you'll need a thermometer and you need to stick it in the thickest part of the meat, not touching the bone.
- Place uncovered in a 225 F degree oven on the middle rack. It will take about 12 hours, the meat needs to get to an internal temperature of 200 F degrees.
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5/5 (417)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.
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