BRAISED BBQ PULLED PORK
Pulled pork braised in a spicy, tangy, West Virginia-style BBQ sauce (recipe was adapted from a BBQ sauce recipe in "Mountain Measures" WV cookbook I grew up with). It is also wonderful made with more water and served over mashed or baked potatoes.
Provided by kashmirkat
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 3h50m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Heat a Dutch oven over medium-high heat. Season pork with salt and pepper. Sear in the hot Dutch oven on all sides, about 5 minutes total. Remove and set aside.
- Combine vinegar, water, onion, mustard, lemon slices, butter, honey, and cayenne in the Dutch oven and simmer for 20 minutes. Remove lemon. Add ketchup and Worcestershire sauce and return to a boil; add pork and cover tightly with a lid or foil.
- Braise in the center of the preheated oven until meat shreds easily with a fork, about 3 hours. Check occasionally to see if a little water should be added. Remove from the oven and shred pork into sauce using 2 forks.
Nutrition Facts : Calories 145 calories, Carbohydrate 9 g, Cholesterol 51.7 mg, Fat 3.8 g, Fiber 0.5 g, Protein 18.2 g, SaturatedFat 1.5 g, Sodium 541.2 mg, Sugar 6.7 g
EASY OVEN PULLED PORK
This is my grandmother's no-fail pork recipe and it produces tender, moist, rich meat. Pulled pork is so versatile-use it in sandwiches, tacos, stews, and pasta ragu. Or make it ahead of time and keep it in a slow cooker for BBQ sliders. A great, inexpensive option to serve at a party. My favorite way to eat this is on a bun with lots of tangy barbecue sauce and slaw.
Provided by NicoleMcmom
Categories Pulled Pork
Time 4h5m
Yield 10
Number Of Ingredients 4
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Use a pairing knife to cut 8 small slits into the pork, about 1 1/2 inches deep. Insert a garlic clove into each slit. Sprinkle pork evenly on all sides with salt and pepper. Place pork, fat-side up, in a 9x13-inch baking dish.
- Cook in the preheated oven for 30 minutes.
- Reduce heat to 325 degrees F (165 degrees C). Carefully pour 3/4 cup water around the sides of the pork. Cover with foil and cook for 1 1/2 hours. Remove foil and continue to cook until pork is tender and meat has pulled away from the bone, about 1 1/2 hours more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Remove from the oven and let stand for 20 minutes. Remove large fat layer and any other large pieces of fat. Pull pork apart and shred.
Nutrition Facts : Calories 484 calories, Carbohydrate 1.7 g, Cholesterol 129.8 mg, Fat 40.1 g, Fiber 0.2 g, Protein 29.4 g, SaturatedFat 14 g, Sodium 3403.1 mg, Sugar 0.6 g
DUTCH OVEN PULLED PORK
A wonderful oven-roasted BBQ pulled pork made with about any pork roast in a Dutch oven. Low and slow roasting up above the juices is the key. Serve by itself or on buns. I like mine with coleslaw and a root beer-BBQ sauce on multi-grain buns. Baked beans are a nice side dish, too.
Provided by Willard Joe Weaver
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 8h40m
Yield 12
Number Of Ingredients 3
Steps:
- Preheat the oven to 225 degrees F (104 degrees C). Place a small rack inside a Dutch oven.
- Rub pork roast with barbecue spice rub and place on the rack in the prepared Dutch oven.
- Cover and cook in the preheated oven until roast is fork-tender, about 8 hours.
- Shred the roast with 2 forks and return meat to the Dutch oven with some of the roasting juices and a generous amount of barbeque sauce.
- Let simmer over medium heat for at least 30 minutes.
Nutrition Facts : Calories 159.7 calories, Carbohydrate 15.5 g, Cholesterol 39.8 mg, Fat 4.5 g, Fiber 0.3 g, Protein 13.2 g, SaturatedFat 1.4 g, Sodium 722.3 mg, Sugar 10.9 g
BRAISED PULLED PORK SHOULDER
Homemade Texas barbecue sauce and dry rub give this pulled pork incredible flavor. Searing in a Dutch oven followed by cooking in the oven at a low temperature makes for moist, tender meat every time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 10
Steps:
- Place pork shoulder on a large parchment-lined baking sheet. In a small bowl, combine brown sugar, 2 tablespoons salt, 1 teaspoon black pepper, paprika, dry mustard, cumin, and cayenne. Rub pork with spice mixture, being sure to cover all sides. Cover and refrigerate at least 2 hours and preferably overnight.
- Preheat oven to 325 degrees.
- Remove pork shoulder from refrigerator and bring to room temperature, about 30 minutes. Pat dry with paper towels. Heat a large Dutch-oven over medium-high heat and add vegetable oil. Add pork shoulder to Dutch-oven and sear, turning, until golden brown all over, about 4 minutes per side.
- Add 2 cups of water to Dutch-oven and position pork shoulder fat-side up, and cover. Transfer to oven and cook until meat shreds easily with two forks, 5 to 6 hours. Baste with pan juices every hour.
- When cooked, remove from Dutch-oven and shred meat with two forks. Serve meat on buns with barbecue sauce.
BEER BRAISED BBQ PORK BUTT
Steps:
- Combine rub ingredients in a bowl and mix well. Rub all over pork butt. Wrap in plastic wrap and refrigerate for at least one hour and as long as overnight.
- Preheat oven to 500 degrees F. Unwrap pork and place in a roasting pan with sides about 2 inches high. Cook 45 minutes until dark browned and even blackening in places. Remove from oven. Lower oven to 325 degrees F. Pour beer over the top and add chopped garlic around the pork. Cover tightly with heavy duty aluminum foil or twice with regular foil. Poke about 10 holes all over the top of the foil. Cook pork butt 2 1/2 hours longer until so tender that it comes away very easily from center bone.
- Place the meat on a plate and pour the pan juice (there will be plenty) into a saucepan.
- To the pan juices add the ketchup, mustard, Worcestershire and brown sugar. Bring to a simmer until reduced by half and thick, about 20 minutes.
- While the sauce is boiling down, pull apart the pork with 2 forks. Pour the sauce over the pulled pork and work through until fully absorbed.
OVEN BRAISED PULLED PORK
Steps:
- Preheat the oven to 325 degrees. Trim the pork shoulder of any thick layers of fat & skin. Combine the brown sugar and all spices in a small bowl. Rub the pork with the spice mixture, getting into crevices and on the sides. Allow the pork to sit for about 30 minutes. Heat the olive oil in a large dutch oven over medium-high heat. Brown the pork on all sides, about 3 minutes per side. Remove from the pot. Add the onions, carrots, garlic, tomatoes, and beer. Bring to a simmer, scraping the bottom of the pot with a wooden spoon to bring up any browned bits. Return the pork to the pot. Cover and put in the oven for about 4 hours, checking once or twice, until the meat is extremely tender and pulls away from the bone easily. Shred the pork in the pot, using tongs to separate the meat from the fat. Discard the bone or set aside for another use. Serve the meat with several spoonfuls of the vegetables and sauce.
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- Prepare the spice mixture. In a small bowl, mix the paprika, salt, pepper, garlic powder and oregano and mix to combine.
- Using a sharp knife, trim any excessive fat from the pork, but take caution to leave some intact (fat=flavor!). Slice the trimmed pork into 3-4" chunks. Dunk each side of the pork cubes into the spice mixture, covering all sides.
- Heat a dutch oven over medium-high heat. Add the fat of your choice and heat until it simmers. In batches, brown each side of the meat until the exterior is golden brown, 6-8 minutes per side. To ensure maximum browning, ensure pieces are not touching and that the pot is not overcrowded. For a 4-lb boston butt, this this typically takes me 3-4 batches total.
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