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.
HULI HULI PORK
This is a recipe from Better Homes and Gardens, and we thought it was terrific. The recipe says it can be used for chicken, too. But we stuck with the recipe as it was written and used pork, and it turned out perfect. Prep time includes the minimal marinating time.
Provided by Northwestgal
Categories Pork
Time 4h40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place pork in a large, heavy zip-lock plastic bag set in a shallow dish; set aside.
- For marinade, in a small bowl combine ketchup, soy sauce, brown sugar, wine (or lime juice), ginger and garlic. Remove 1 cup of the mixture to a small bowl; cover and chill until needed. Pour remaining mixture over pork; seal bag. Marinate in refrigerator for 4 to 24 hours, turning bag occasionally.
- Drain pork.
- FOR CHARCOAL GRILL, arrange coals around a drip pan. Test for medium-high heat above the pan. Place pork on grill rack over pan. Cover and grill 20 minutes. Brush with 1/4 cup of the reserved marinade. Cover and grill 15-20 minutes more or until an instant-read thermometer registeres 155°F when inserted into thickest part of the meat. FOR GAS GRILL, preheat grill. Reduce heat to medium-high. Adjust for indirect cooking, and grill as directed above.
- Remove pork from grill. Cover pork with foil and let stand 10 minutes before slicing. (The pork will rise another 5°F during standing.).
- Meanwhile, place reserved 3/4 cup of marinade in a small saucepan, and heat through. Pass the sauce with the pork.
- Garnish with lime wedges and sprigs of fresh herbs.
Nutrition Facts : Calories 201.4, Fat 4.5, SaturatedFat 1.5, Cholesterol 82.1, Sodium 671.9, Carbohydrate 12.3, Fiber 0.2, Sugar 10.3, Protein 27.1
WHOLLY HULI PULLED PORK
Wonni's ingredients, my measurements are all approximate, because I haven't found it local yet. Posting it here, off of the back of the bottle. So far, no luck finding it in Oregon, so I'll make it. Kids, this is Mom's go to recipe for pulled pork. As with all of my recipes, play with it, make it your own. I measure by the pinch, clump 'Oh, that looks about right method' that my family taught me.
Provided by Bay Haven Inn
Categories Hawaiian
Time 1h35m
Yield 2 pounds, 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix up the sauce. MInce or grate onions, garlic and ginger. Dump everything but the pork and canola oil in a bowl, mason jar, whirry thing, whatever works for you. Shake it up, mix it up, make sure the sugar dissolves and the flavors get to know each other. Best if it sits in the fridge for a while, but not necessary. If you use granulated onion, garlic and ground ginger, it lasts a long, long time.
- Marinate the pork in the fridge. Flavor is good after 2 hours, but great without this step. (I skip this).
- Let pork sit at room temperature, about 30 minutes is good. Sear the pork in the pressure cooker, or pan, just get it to a nice brown because it adds a LOT of flavor. Use less oil if your pan is non stick.
- Dump the sauce on top. Stir, scraping the bottom of the pot a bit to mix all the flavor together.
- This is where it is up to you. Pressure cooker, at about 15 lbs pressure for 55 to 70 minutes is the best way to push all the flavor in the pork and get the right texture. IMPORTANT Let the pressure escape on it's own, do NOT release pressure quickly or the meat will seize up, get tough and lose moisture. Other methods work great, just make sure to deglaze the searing pan so you can use that flavor in the cooking process. Crock pot or slow cooker, 6 hours. Oven braise 325 for an hour and a half, covered, until meat reaches 160 and falls apart, not my favorite method. Grill it up, shred, dump the sauce over the top. Your choice, the pressure cooker works the best for us.
- Shred the pork as soon as it is cooled enough to handle with 2 forks or a fork and the back side of a butter knife, or clean fingers, before chilling or it will not fall apart. Great made in advance or frozen for OAMC.
- Also use sauce/marinade (can thicken with a corn starch slurry at a simmer in a small pot) for chicken, seafood, shrimp, whatever, it's a great sauce on rice.
Nutrition Facts : Calories 470.1, Fat 29.6, SaturatedFat 9.6, Cholesterol 107.3, Sodium 1444.4, Carbohydrate 18.3, Fiber 0.6, Sugar 14.8, Protein 28.9
PULLED PORK
The easiest pulled pork recipe you'll ever make. No tricky measurements involved, minimal ingredients and a mouth-watering smoky barbecue result
Provided by Emma Freud
Categories Dinner, Main course
Time 8h15m
Number Of Ingredients 10
Steps:
- Mix together 2 tsp each smoked paprika, ground cumin, pepper, and brown sugar, plus 1 tsp salt. Rub over the 2.5kg boneless shoulder of pork.
- Put the pork in a big casserole dish, skin-side up, and pour in 2 medium mugfuls of cider.
- Cover with a lid and cook in the oven at 150C/130C fan/gas 2 for anywhere between 4 and 8 hrs until falling apart. Check every few hours in case it gets dry - if it does, add another mugful of cider.
- Take it out of the oven and put the meat in a big dish, leaving the liquid in the casserole.
- Cut the skin off, then shred the meat using two forks. Ditch any fatty bits, and skim any excess fat off the surface of the sauce.
- Add a mugful of a good smoky BBQ sauce to the casserole, mix it in, then ladle some into a bowl for dipping.
- Put the pulled pork back in the casserole with the juices so it stays moist. Season to taste. Can be made one day ahead.
- Serve in soft white rolls with coleslaw and the bowl of juices on the side for 'French dipping' the sandwich while you're eating.
Nutrition Facts : Calories 383 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 38 grams protein, Sodium 0.8 milligram of sodium
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