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.
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.
NORTH CAROLINA PULLED PORK
I got this from an North Carolina native and it is the best. It is pretty much foolproof. This is made in the slow cooker.
Provided by skibunny2k
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 9h15m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat slow cooker on Low for 15 minutes.
- Season pork shoulder with salt and pepper; place pork in preheated slow cooker. Mix ketchup, brown sugar, and vinegar in a bowl; pour over pork.
- Cook on Low for 8 hours. Transfer pork to a large platter and slice into 3 to 4 pieces. Shred meat with 2 forks and return to slow cooker. Continue to cook for 1 hour.
Nutrition Facts : Calories 209 calories, Carbohydrate 17.8 g, Cholesterol 56.8 mg, Fat 6.4 g, Fiber 0.1 g, Protein 19.7 g, SaturatedFat 2.3 g, Sodium 265.1 mg, Sugar 16.3 g
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
PULLED PORK SANDWICHES
This recipe takes a good deal of time, but it yields a lot of sandwiches, more than enough for a sloppy, spicy dinner party feast. You'll roast a dry-rubbed pork shoulder in the oven until it's pull-apart tender, 3 or 4 hours that you can spend doing other things while your kitchen fills with the aroma of the cooking meat. Then you'll assemble a quick slaw and simmer a tangy barbecue sauce for about 10 minutes before putting it all out on the table with soft rolls. Serve the combination warm, at any time of the year, for a weekend project well worth an afternoon's work.
Provided by Melissa Clark
Categories lunch, project, sauces and gravies, main course
Time 6h
Yield 8 to 10 servings
Number Of Ingredients 28
Steps:
- Assemble the spice rub for the pork: In a dry, small skillet over medium-low heat, toast coriander, cumin and peppercorns until fragrant, 1 to 2 minutes. Using a spice grinder or mortar and pestle, grind toasted spices into a fine powder. Transfer to a bowl and mix with salt, mustard powder, chile powder and sugar.
- If your roast is tied up, untie it. Massage meat generously with spice rub. If you have time, let meat rest for an hour or two at room temperature, or refrigerate for several hours or overnight.
- Heat oven to 300 degrees. Place pork in a baking pan and roast for 3 to 4 hours or until meat is pull-apart tender and internal temperature reads 200 degrees on a meat thermometer. Let meat cool for at least 30 minutes before pulling it apart and shredding with your hands or two forks. (This works best when the meat is warm but not hot.)
- Prepare the barbecue sauce: Combine ingredients in a medium pot. Simmer over medium-low heat for 15 to 20 minutes, stirring occasionally, until sauce has deepened in color. Season with more hot sauce if you like. Add two-thirds of the sauce to meat and toss to coat, adding more sauce as needed. (Any leftover sauce will keep for at least 2 weeks in the refrigerator.)
- Make the slaw: Combine cabbage, onion and jalapeño in a large bowl. In a small bowl, whisk together mayonnaise, vinegar, olive oil, salt and pepper. Add dressing to cabbage and toss well.
- Serve pulled pork with slaw, buns and hot sauce on the side, letting people assemble their own sandwiches.
NEW ENGLAND PULLED PORK
Next Saturday will participate in the annual Harvest Festival to benefit St. Pius V School in Providence, RI. This will be our third year with our booth "Hog Heaven". A friend of ours who is in the meat business generously donated 125 pounds of boneless pork shoulder (or butts) the buns were donated by a local bakery and we...
Provided by Malinda Coletta
Categories Pork
Time 12h15m
Number Of Ingredients 10
Steps:
- 1. Mix all the above ingredients allow to sit in a fridge for one day. Re-bottle in the empty ketchup bottles - you will need one extra! Store in refrigerator for up to 6 months.
- 2. Our dry rub consists of 4 Cups of Brown Sugar 1 Cup Kosher Salt ¾ Cup of Cinnamon 2 Tablespoons of Allspice, Onion Salt and Chili Powder 1 Tablespoon of Cumin Rub this on the pork butts - this will keep well in a tupperware type container.
- 3. The meat is smoked in a wood smoker for about 10 - 12 hours. Removed from the smoker, pulled and served on a bulky roll or in a dish with lots of the homemade BBQ sauce
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From tastesbetterfromscratch.com
5/5 (581)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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