MEMPHIS PULLED PORK
Best ever southern pulled pork.
Provided by bubba hardy
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 6h10m
Yield 10
Number Of Ingredients 10
Steps:
- Spread onion slices and garlic cloves in the bottom of a slow cooker; stir in beef broth, barbeque sauce, brown sugar, cider vinegar, and pepper. Add pork roast.
- Cover and cook on Low for 6 to 8 hours. Remove pork from slow cooker. Strain juices and return to the slow cooker. Mix water and cornstarch in a bowl; stir into juices until sauce is thickened.
Nutrition Facts : Calories 356.3 calories, Carbohydrate 28.7 g, Cholesterol 71.5 mg, Fat 17.4 g, Fiber 0.6 g, Protein 19.7 g, SaturatedFat 6.3 g, Sodium 880.4 mg, Sugar 20.8 g
NORTH CAROLINA-STYLE BBQ PULLED-PORK SANDWICHES
Provided by Food Network Kitchen
Categories main-dish
Time 15h30m
Yield 8 to 10 servings, with leftovers
Number Of Ingredients 21
Steps:
- Make small holes all over the pork shoulder with a thin sharp knife and stuff in garlic cloves. Rub the meat all over with the Memphis Shake; cover and refrigerate overnight.
- Prepare an outdoor grill with an indirect medium-hot fire with a mix of briquettes and hardwood charcoal in half of the grill. Set grate over coals. Place pork, skin side up, in an aluminum pan with about 1 1/2 cups water on the cooler side of the grate. Toss 1 cup of the soaked and drained wood chips onto the coals and cover the grill, making sure the lid's vents are directly over pork.
- When the coals cool to medium-low heat, preheat a chimney-full of hot briquettes and hardwood charcoal. Whenever smoke stops coming out of the vents, about every hour, add more hot coals and 1 cup of soaked and drained wood chips to the fire. The goal is to maintain a medium-heat, smoky fire (but don't worry if it is hotter when the coals are added and cooler while preheating the coals). Rotate the pork when you add coals so it cooks evenly. Cook the meat until an instant-read thermometer inserted into the thickest part of the pork registers 180 degrees F, about 6 hours.
- Set aside 1 quart of the North Carolina-Style Vinegar BBQ Sauce. Once the pork reaches 180 degrees F, begin mopping the entire surface of the meat every 20 minutes with some of the remaining sauce and the pan drippings. Continue to cook the pork, covering the grill between mopping, until an instant-read thermometer registers 200 degrees F, about 1 to 2 hours more.
- Transfer the pork to a cutting board and let rest for at least 15 minutes. Remove the outer skin and discard. Cut large chunks from the bone and shred, using 2 forks or your fingers, (when cool enough to touch) or chop. Toss with about 1 cup of the reserved barbecue sauce for every 3 cups of meat. Tuck the pork into the soft rolls and serve with pickles.
- Whisk paprika, brown sugar, oregano, garlic, ancho powder, salt, and celery salt in a small bowl. Store in an airtight container in a cool, dry place for up to 2 months.
- Heat the vinegar and sugar in a medium saucepan over medium heat until the sugar dissolves. Off the heat, stir in the ketchup, honey, salt, red pepper, and black pepper.
MEMPHIS STYLE PULLED PORK SANDWICHES
This recipe came from a Publix Super Market recipe book, to my mother to me. It is is SO good!! So good, I felt compelled to share it, which I have never done it on Recipezaar.com before! This meal has definitely become a regular in our dinner rotation. NOTE: I used a 2.5 pork loin and did not change the ingredients and it was still to die for! Even better the next day!! Also, I recommend Sweet Baby Ray's or Mr. Stubbs BBQ sauce. I did not use a "Memphis Style". It's really whatever kind you like! Lastly, I also made Spicy Chipotle Cole Slaw Recipe #232299 and put a little on the sandwich as well. Steve just put cheese over it, no coleslaw. Either way -- YUMMMMMMY!
Provided by Waycooljules
Categories Pork
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Remove ends and peel from onion; slice thickly and place in slow cooker with peeled garlic cloves. Stir in broth, bbq sauce, sugar, vinegar and pepper; add pork roast gently. Cover and cook on high 6-8 hours or until pork is fork tender.
- Remove pork from slow cookerl Combine cornstarch and water in small bowl until blended. Stir into sauce mixture in slow cooker; bring to a boil. Boil 4-5 min or until slightly thickened.
- Meanwhile, shred pork using 2 forks. Split hamburger rolls, if needed. Strain sauce into medium bowl (discard onions and garlic). Serve pork on rolls topped with sauce. (Pork makes 6 servings; sauce makes 24 servings.).
Nutrition Facts : Calories 975.9, Fat 44.6, SaturatedFat 14.9, Cholesterol 174.6, Sodium 1763.5, Carbohydrate 81.4, Fiber 2.3, Sugar 38.1, Protein 57.2
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