Tangy Pulled Pork Recipes

Steps:

• Cut the tenderloin in half; place in a 3-qt. slow cooker. Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard and pepper; pour over pork. , Cover and cook on low for 4-5 hours or until meat is tender. Remove meat; shred with 2 forks. Return to slow cooker; heat through. Serve on toasted rolls or buns, with coleslaw if desired.

Steps:

• Heat oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic, chili powder, and pepper until blended; cook until garlic has softened, 3 to 4 minutes. Add steak sauce, vinegar, brown sugar, Worcestershire sauce, and liquid smoke. Stir and bring to a light boil.
• Put pork tenderloin into a slow cooker and pour the sauce on top. Cook until the pork falls apart when touched with a fork, 5 to 6 hours on High or 10 to 12 hours on Low.
• Place pork on a plate and shred it using 2 forks. Put the pork back in the sauce until ready to serve.

Steps:

• Mix first 4 ingredients. Place roast in a 4- or 5-qt. slow cooker; top with preserves mixture. Cook, covered, on low until meat is tender, 8-10 hours. , Remove pork from slow cooker. Skim fat from cooking juices. Shred pork with 2 forks; return to slow cooker and heat through. If desired, serve on buns.

Steps:

• Combine cabbage and red onion in a large bowl.
• Stir sugar, vinegar, vegetable oil, salt, dry mustard, and celery seed together in a saucepan. Bring to a boil; remove from heat.
• Pour sugar and vinegar mixture over the cabbage and red onion. Toss mixture. Let cool, about 10 minutes. Refrigerate for at least 1 hour.

Steps:

• Mix flour, chili powder, paprika, cumin, adobo seasoning, and cayenne pepper in a large bowl. Add pork and toss until coated.
• Melt butter in a large skillet over medium heat; fry pork in batches until browned on all sides, about 10 minutes. Transfer browned pork to a slow cooker.
• Cook and stir onion and garlic in the same skillet until vegetables are fragrant, about 1 minute. Stir tomatoes, barbeque sauce, brown sugar, and hot sauce into onion mixture and simmer for 5 minutes. Pour sauce over pork.
• Cook on low for 5 to 6 hours. Transfer pork to a plate and shred with 2 forks. Return pork to slow cooker and stir. Continue to cook, uncovered, until thickened, 10 to 15 minutes.

Steps:

• Preheat the oven to 300 degrees F. Start by placing the onion quarters in the bottom of a pot. Sprinkle the pork with salt and pepper, and then place on top of the onions. Pour the chipotle peppers over the top, and then crack open the cans of pop and pour them over the whole thing. Add the brown sugar to the liquid and stir.
• Cover the pot, put in the oven and cook for at least 6 hours, flipping the roast 2 or 3 times during the cooking process. When it's done, the pork will be dark and weird and wonderful. It'll also be fork-tender. That's when you know it's done.
• Remove the meat from the pot and shred completely. Then return the meat to the pot and keep in the juice until you need it. Divine!

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.

Steps:

• In a Dutch oven over medium heat, melt butter.
• Stir in flour until smooth.
• Add the next 10 ingredients; bring to a boil.
• Add roast.
• Reduce heat; cover and simmer for 3 hours or until meat is very tender.
• Remove meat; shred with two forks.
• Skim off fat from cooking juices, return meat to juices and heat through.
• Serve with a slotted spoon on buns.

Steps:

• combine the brown sugar, paprika, salt and pepper, and rub the mixture over the roast. wrap tightly in plastic, and refrigerate a few hours, overnight is best.
• in a bowl, combine the vinegar, worcestershire sauce, red pepper flakes, sugar, mustard, garlic powder, and cayenne pepper. mix well.
• place the quartered onions in the bottom of the crock pot. unwrap the roast, and place on top of onions. drizzle most of the vinegar mix over the roast, reserving some to add to the shredded meat at the end.
• cover and cook on low for 7 to 8 hours, or high for 4 to 5 hours.
• remove the meat and onions to a cutting board. remove skin and set aside. using two forks (or your fingers, if you have asbestos hands), pull and shred the pork. chop the onions, and mix into the shredded meat. using a fork, remove some of the fat from under the skin, mince, and add to the shredded meat and onions as needed for moisture and flavor.
• serve on warm buns or crusty hard rolls, with the remaining vinegar mixture on the side.

Steps:

• In a 5-quart slow cooker, combine onion, oregano, bay leaves, chipotle, adobo sauce, tomatoes (and puree), salt, and pepper. Add pork; toss to coat with sauce.
• Cover; cook on high setting until meat is pull-apart tender, about 6 hours (do not uncover while cooking).
• Transfer meat to a large bowl; shred with forks, discarding any gristle. Return meat to pot; toss with sauce.
• To serve, discard bay leaves; if desired, garnish with tortillas and cheddar or sour cream.