Sams Favorite Pulled Pork Recipes

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SAM'S FAVORITE PULLED PORK

Pork tenderloin cooked all day in the slow cooker makes for an affordable, delicious supper! Serve pork on warm rolls/bread with a few dollops of the sauce. It's also great with sauted onions.

Provided by Morgan

Categories     Pulled Pork

Time 7h25m

Yield 6

Number Of Ingredients 16



Sam's Favorite Pulled Pork image

Steps:

  • Season pork tenderloin with salt, black pepper, and 1/2 teaspoon cayenne pepper.
  • Heat oil in a skillet over medium-high heat; fry pork in hot oil until browned on all sides, about 10 minutes. Transfer meat to a slow cooker. Add water, brown sugar, cider vinegar, Worcestershire sauce, garlic, and hot sauce.
  • Cook on Low for 7 hours. Remove tenderloin to a platter and drain cooking liquid, reserving about 1/2 cup. Shred pork and return to slow cooker. Add enough reserved liquid to moisten meat.
  • Whisk mayonnaise, white vinegar, garlic powder, lemon pepper, and 1 pinch cayenne pepper together in a bowl. Serve mayonnaise sauce with shredded pork.

Nutrition Facts : Calories 350.4 calories, Carbohydrate 20.6 g, Cholesterol 72.4 mg, Fat 18.9 g, Fiber 0.2 g, Protein 23.7 g, SaturatedFat 3.5 g, Sodium 658.4 mg, Sugar 18.7 g

1 (2 pound) package pork tenderloin, fat trimmed
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
1 teaspoon vegetable oil
2 cups water
½ cup brown sugar
¼ cup apple cider vinegar
2 tablespoons Worcestershire sauce
2 teaspoons minced garlic
3 dashes hot pepper sauce
½ cup mayonnaise
3 tablespoons white vinegar
½ teaspoon garlic powder
1 pinch lemon pepper, or to taste
1 pinch cayenne pepper, or to taste

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



Pulled Pork image

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

4 tablespoons paprika
4 tablespoons brown sugar
2 tablespoons kosher salt
2 tablespoons cracked black pepper
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons dry mustard
2 tablespoons ground coriander
1 tablespoon cayenne pepper
1 pork butt, 5 to 6 pounds
Barbecue sauce (see recipe)

SAM'S FAVORITE PULLED PORK

Pork tenderloin cooked all day in the slow cooker makes for an affordable, delicious supper! Serve pork on warm rolls/bread with a few dollops of the sauce. It's also great with sauted onions.

Provided by Morgan

Categories     Pulled Pork

Time 7h25m

Yield 6

Number Of Ingredients 16



Sam's Favorite Pulled Pork image

Steps:

  • Season pork tenderloin with salt, black pepper, and 1/2 teaspoon cayenne pepper.
  • Heat oil in a skillet over medium-high heat; fry pork in hot oil until browned on all sides, about 10 minutes. Transfer meat to a slow cooker. Add water, brown sugar, cider vinegar, Worcestershire sauce, garlic, and hot sauce.
  • Cook on Low for 7 hours. Remove tenderloin to a platter and drain cooking liquid, reserving about 1/2 cup. Shred pork and return to slow cooker. Add enough reserved liquid to moisten meat.
  • Whisk mayonnaise, white vinegar, garlic powder, lemon pepper, and 1 pinch cayenne pepper together in a bowl. Serve mayonnaise sauce with shredded pork.

Nutrition Facts : Calories 350.4 calories, Carbohydrate 20.6 g, Cholesterol 72.4 mg, Fat 18.9 g, Fiber 0.2 g, Protein 23.7 g, SaturatedFat 3.5 g, Sodium 658.4 mg, Sugar 18.7 g

1 (2 pound) package pork tenderloin, fat trimmed
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
1 teaspoon vegetable oil
2 cups water
½ cup brown sugar
¼ cup apple cider vinegar
2 tablespoons Worcestershire sauce
2 teaspoons minced garlic
3 dashes hot pepper sauce
½ cup mayonnaise
3 tablespoons white vinegar
½ teaspoon garlic powder
1 pinch lemon pepper, or to taste
1 pinch cayenne pepper, or to taste

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