Shredded Savory Pork Recipes

Steps:

• Trim fat from meat.
• Preheat oven to 325°F.
• In a small bowl combine garlic, coriander, cumin, oregano, onion powder, salt, black pepper and cayenne pepper; rub into the meat.
• Place meat in a roasting pan that has a cover; add beef broth.
• Cover and roast at 325F for 2 1/2 to 3 hours or until very tender.
• Remove meat from liquid with a slotted spoon; discard excess fat from cooking liquid, reserving the liquid. When meat is cool enough to handle, shred it using 2 forks pulled in opposite directions.
• Stir in 1/4 cup of the reserved cooking liquid to use as taco filling. Or, stir in enough cooking liquid to moisten; reheat in a saucepan over medium heat, stirring frequently, and serve on toasted Kaiser rolls.
• This can also be prepared in a crockpot with equally yummy results:.
• Rub the spice mixture into the meat, place into crockpot.
• Add beef broth.
• Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.

Steps:

• Mix the paprika, garlic powder, brown sugar, dry mustard, and kosher salt together in a small bowl; spread evenly over the pork roasts. Refrigerate the seasoned roasts at least 3 hours.
• Preheat oven to 300 degrees F (150 degrees C). Place pork roasts into a large roasting pan.
• Bake the roasts in the preheated oven until pork is tender and shreds easily with 2 forks, 4 to 6 hours.
• Shred the pork and place into a large pot over medium heat. Mix the meat with the barbeque sauce. Bring the mixture to a simmer and cook until the flavors have blended, about 30 minutes.

Steps:

• In a bowl, combine flour, sugar and salt; cut in the shortening and butter until crumbly. Add water, 1 tablespoon at a time, tossing lightly with a fork until dough forms a ball. Cover and chill for at least 1 hour. , In a Dutch oven over medium heat, brown pork until no longer pink; drain. Add butter and onion; saute until onion is tender. Add potatoes, apples, flour, sugar, sage, pepper and salt; cook and stir for 2 minutes. Cool. , Meanwhile, preheat oven to 375°. On a heavily floured surface, roll pastry to 1/8-in. thickness; cut into 3-1/2-in. circles. , Place 1-2 tablespoons filling on each circle. Moisten edges with water; fold dough in half. Seal edges with fingers or a fork. Place on ungreased baking sheets. , Beat egg yolks and water; brush over turnovers. Bake until golden brown, 20-25 minutes. Serve warm.Freeze Option: Cover and freeze unbaked turnover on a waxed paper-lined baking sheet until firm. Transfer to a resealable plastic freezer bag; return to freezer. To use, bake turnovers as directed, increasing time as necessary to heat through.

Steps:

• Trim any areas with large amounts of fat on the pork.
• Put pork into crock pot, cutting into a few smaller chunks if needed.
• Add BBQ sauce & stir gently to coat meat.
• Cook on low setting for 6-8 hours or until meat has begun to shred when stirred.
• When meat is done, use two forks to shred it the rest of the way right in the crock.
• Serve on your choice of buns or rolls.

Steps:

• Combine minced onion, salt, garlic powder, oregano, rosemary, caraway seeds, thyme, celery seed, cayenne pepper, and black pepper; rub mixture onto both halves of roast.
• Place meat in crock pot that has been sprayed with non-stick cooking spray. Cover and cook on low setting for 8 to 10 hours (do not add any liquids) or until very tender.
• Remove meat from pot and allow to cool enough to handle. Remove fat and shred meat. Strain juice from crock pot removing as much fat as desired. Add juice and shredded meat back to crock pot and re-warm.
• Serve on rolls with colelaw. May also serve mayonnaise, mustard and onion relish. Kids will like it plain.
• ***Money / time-saving tips -- buy the spices at dollar stores (or discount or whatever), approximately same size. 3 = a tablespoon, 2 = 2 teaspoons, etc. The 1/4 tsp cayenne, just get a little one from the grocery store. Mix all in a big bucket that seals and save for whenever you want to make this. Use one tablespoon + per pound. I wrote these directions right on top of the spice mix bucket. . .