HOW TO MAKE PULLED PORK
Tender, juicy, and perfectly cooked Pulled Pork you can make in the oven, slow cooker or instant pot.
Provided by Lauren Allen
Categories Main Course
Time 5h20m
Number Of Ingredients 11
Steps:
- Slow Cooker Method: Place pork in slow cooker and pour coke around it. Cover and cook on LOW (recommended) 8 hours or high for 4-5 hours, until pork is tender and shreds easily with a fork.
- Instant Pot Method: Place pork in instant pot and pour coke around it. Cook on Manual/High pressure for 70 minutes. When timer beeps, allow the pot to naturally release pressure, about 15 minutes longer. Remove lid and shred the meat.
Nutrition Facts : Calories 310 kcal, Carbohydrate 9 g, Protein 36 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 124 mg, Sodium 554 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
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.
AMAZING BBQ PULLED PORK
We couldn't find a pork butt any smaller than a 7 lb one so that's what we used for testing. It took the entire 12 hours to cook... but it was worth the wait. The meat just fell apart when we took it out of the Crock Pot. The pulled pork is sweet and tangy since it slow cooks in soy sauce, ketchup, apple cider vinegar, brown...
Provided by Bre Van Patten
Categories Pork
Time 12h5m
Number Of Ingredients 8
Steps:
- 1. Place roast in Crock Pot.
- 2. Dump chopped onions on top.
- 3. Mix remaining ingredients.
- 4. Pour all over roast.
- 5. Cook on low 8-12 hours, depending on the size of the roast until it just falls apart with the touch of tongs/fork/finger!
- 6. Shred the meat and devour.
EASY BARBECUE PULLED PORK RECIPE
Have you wanted to try making authentic low-and-slow smoked BBQ pulled pork at home but are afraid that it'll be too difficult? Never fear, this recipe is as simple as it is delicious!
Provided by Kris Coppieters
Categories Dinner Lunch Main Course
Time 22h20m
Number Of Ingredients 5
Steps:
- Prep. Trim most of the fat from the exterior of the meat but not all of it. Leave no more than 1/8-inch (3mm). Some folks like to leave it all on hoping it will melt and baste the meat, but it cannot penetrate the meat! The goal is to season the meat not on the fat, allowing the meat to get a crunchy flavorful, seasoned bark. Note: Most of the butts I cook are 4 to 6 pounds (1.8 to 2.7 kg), pretty well trimmed, and tied with butcher's twine to keep them from falling apart. If yours is not already tied, hogtie it with kite string. Don't worry if it isn't fancy. You're going to throw out the string, so just rope it to keep the pork from falling apart.
- If you have the time, Season the pork butt all over with salt and refrigerate it for 12 to 24 hours before cooking. Called dry brining, this gives the salt a chance to start penetrating (note: if you dry brine and then season later with a rub, you must use a rub with no salt in it like Meathead's Memphis Dust. At that point, the spices will not penetrate, but the salt already will have).
- Just before cooking, wet the surface with water and sprinkle on the Meathead's Memphis Dust. The water helps the rub dissolve and adhere. Water dissolves the rub better than oil. Some folks like to slather it with yellow mustard. I don't think it makes much difference which you use, water or mustard. In fact, bottled mustard is mostly water. If you want mustard flavor, use mustard powder. I've done them side by side and there are so many other flavors going on that the mustard gets lost. Marinating will not penetrate a big hunk very far, so don't bother. Read my article on marinating.
- Fire up. Prepare a smoker for cooking at about 225°F(107°C) or set up a grill for 2-zone or indirect smoke cooking (cooker setups are described in the technique section of this site) and adjust the vents to bring the temperature to approximately 225°F(107°C). add about 4 ounces of wood chips, pellets, or chunks to the fire.
- Cook. Once the smoker or grill has come to temperature, insert a digital probe like the Maverick ET-733 into the pork butt, positioning the tip right in the center. Make sure it is not within 1/2"(13mm) of the bone. This will allow you to monitor the internal temperature of the pork butt without opening the smoker or grill.
- Put the meat on the smoker (or on the indirect heat side of a grill), right on the grate and not in a pan so that a flavorful bark can begin to form on the entire exterior. Allow the pork butt to smoke uninterrupted, but be sure to check your cooker every hour or so 225°F(107°C) to 250°F(121°C). Don't worry if the temperature temporarily goes up to 300°F(148°C), since pork butts are very forgiving, but try to keep it under 250°F(121°C). Add additional doses of wood sparingly during the first two hours, about 4 ounces every 30 minutes. The key is to add a pleasant smoky flavor to the meat without overpowering it.
- The stall. If you are cooking at 225°F/107°C to 250°F/121°C, when the meat hits about 150°F/65°C internal temp, it will probably stall. The internal temperature may not go up for hours. That's because the moisture evaporating from the surface is cooling the meat at the same rate as the hot air is warming it, and the internal temperature stalls. You can just ride it out, or you can bust through the stall by cranking the heat to about 300°F/148°C or by wrapping the meat tightly in foil. This is called the Texas Crutch. To learn more about the stall click here. But the beauty of the stall is that it forms the bark, the dry, flavorful, jerky like crust
- Continue cooking. When the pork butt hits an internal temperature of about 170°F(77°C), collagens, which are part of the connective tissues, begin to melt and turn to gelatin. The meat gets much more tender and juicy when this happens. Allow the pork butt to continue cooking past 170°F(77°C).
- Finishing. When the internal temperature hits 203°F(95°C) (a total of approximately 8 to 12 hours total cooking time) it's time to check if the pork butt is ready. The exterior should be dark brown. Some rubs and cookers will make the meat look black like a meteorite, but it is not burnt and it doesn't taste burnt. There may be glistening bits of melted fat. On a gas cooker, the meat may look shiny pink. If there is a bone, use a glove or paper towel to protect your fingers and wiggle the bone. If the bone turns easily and comes out of the meat, the collagens have melted and you are ready. If there is no bone, use the "stick a fork in it method." Insert a fork and try to rotate it 90 degrees. If it turns with very little pressure, you're ready. Keep in mind, these are animals not widgets and there can be variations depending on breed, diet, weight, your cooker design, and even ambient air temp. The meat is ready when it is ready. So it is really good advice to start 10 to 12 hours before dinner, and if it finishes early, wrap it and put it in a faux cambro or in your indoor oven at about 150°F(65°C).
- If the pork butt is not ready, close the lid and allow it to continue cooking. After, say, an hour, it is still not soft, you've just got a tough butt. Wrap tough butts in aluminum foil and let them go for another hour at 225°F/107°C. If you can't control the temp on your cooker, wrap the meat in heavy duty foil and move it indoors into a 225°F/107°C oven. Do not add sauce while it is on the cooker. That comes after you pull it.
- Taste. When it is finally ready, sneak a small taste. You should notice a thick flavorful crust, and right below it is the telltale "smoke ring", the bright pink color caused by smoke mixing with combustion gases and moisture.
- Holding the meat (optional). If you are more than an hour from mealtime, you can leave the meat on the cooker with the heat off or put it in the indoor oven and hold it there by dialing the temp down to about 170°F(77°C). If you are more than 2 hours from mealtime, wrap it in foil to keep it from drying out and hold it at 170°F(77°C). If you are taking the meat to a party, use a faux cambro, which is simply a tight plastic beer cooler that can hold the meat. Leave the probe in the meat, wrap the hunk tightly in foil, wrap the foil with more towels, and put it the whole thing in the cooler. Fill up the cooler with more towels, blankets, or newspaper to keep the meat insulated. Hang the thermometer cord over the lid of the cooler, and close it tightly. Plug the cord into the readout and make sure the internal temperature of the meat never drops below 145°F(63°C). Serve it before it does. Just know that this wrapping technique will soften the bark and change the texture of the meat very slightly.
- Pull it. About 30 minutes before sitting down for dinner, put the meat into a large pan to catch drippings. If your butt came bone-in, the blade should slide right out and have virtually no meat attached if it was cooked properly.
- Pull the pork butt apart with Claws, gloved hands, or forks. Discard big chunks of fat. If you wish, you can slice it or chop it like they do in North Carolina, but I think you lose less moisture by pulling it apart by hand since the meat separates into bundles of muscle fibers. Hence the name pulled pork. Try not to eat all the flavorful crusty bits when you are doing the pulling. Distribute them evenly throughout the meat instead. Make sure you save any flavorful drippings and pour them over the meat.
Nutrition Facts : Calories 323 kcal, Carbohydrate 39 g, Protein 32 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 62 mg, Sodium 887 mg, Fiber 7 g, Sugar 18 g, ServingSize 1 serving
PULLED PORK BARBECUE
Tyler Florence's Pulled Pork Barbecue recipe from Food Network starts with a flavorful dry rub that includes paprika, brown sugar and mustard powder.
Provided by Tyler Florence
Time 9h35m
Yield 12 servings
Number Of Ingredients 31
Steps:
- Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.
- Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.
- While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it.
- When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.
- While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.
- To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw. Serve with pickle spears and the remaining sauce on the side.
- Combine the cabbage, carrots, red onion, green onions, and chile in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.
BARBECUE PULLED PORK
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Mix the brown sugar, chili powder, cumin, mustard powder, allspice, cayenne, 1 teaspoon salt and 1/2 teaspoon black pepper in a bowl. Rub half of the mixture all over the pork; transfer to a large resealable plastic bag and refrigerate 1 to 4 hours.
- Preheat the oven to 350 degrees F. Heat the vegetable oil in a large Dutch oven over medium heat. Add the pork and cook, turning occasionally, until browned on all sides, about 8 minutes; remove to a plate.
- Add the onion, garlic, 1 teaspoon salt and a few grinds of black pepper to the pot; cook, stirring, until the onion is softened, 5 minutes. Add the tomato paste and the remaining spice mixture; cook, stirring, 2 more minutes. Stir in the chicken broth, ketchup, vinegar and 2 cups water. Tear 1 bun into pieces and add to the pot. Return the pork to the pot and bring to a simmer.
- Cover the pot and transfer to the oven. Cook until the pork is very tender, about 2 hours. Uncover and continue cooking until the sauce thickens slightly, about 20 more minutes. Shred the pork with 2 forks, tossing to coat in the sauce. Serve on buns with coleslaw and pickles.
BARBECUED PULLED PORK
This is a amazing dish. It's easy & a real crowd pleaser. I bring it in my crockpot to all kinds of picnics and get rave reviews. I never really liked pork until I made this for my hubby who loves pork. Now I can't get enough. I use my own barbque recipie, it's posted, try it.
Provided by Gail2293
Categories Lunch/Snacks
Time 10h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all spices in a bowl and rub onto roast. I sometimes let my roast marinade in the rub over night.
- Place pepper & onion into slow cooker, add roast. I don't use the green pepper.
- Combine sauce & brown sugar and pour over meat. Cover and cook on LOW 8-10 hours. Or until you can shred the meat easily with two forks. I normally cook mine 15-20 hrs in crockpot but it should be done much sooner than that.
- Serve on Buns or over rice.
Nutrition Facts : Calories 1036, Fat 32.8, SaturatedFat 11.7, Cholesterol 292.4, Sodium 1973.1, Carbohydrate 81.6, Fiber 1.8, Sugar 64.6, Protein 97.5
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
PRESSURE COOKER BBQ PULLED PORK
A pressure cooker provides a nifty shortcut to perfect pulled pork. This recipe calls for braising the meat in a dark soda like Dr Pepper or Coca-Cola, and the results are lush and tender - savory, slightly sweet and tangy. Once the pork is done, you can customize it to your taste using your favorite barbecue and hot sauces. Adding lots of black pepper and a few dashes of Southern-style hot sauce, like Crystal, Louisiana or Tabasco, is a very good idea. Like many braises, the pork improves overnight and can be cooked up to three days in advance; shred and warm it gently on the stovetop before tossing it with sauce and serving. The pork makes satisfying sandwiches on soft rolls (try coleslaw as a topping), but it could also be used in tacos or served over grits. (You can find the slow-cooker version of this recipe here.)
Provided by Sarah DiGregorio
Categories dinner, lunch, meat, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Mix the garlic and onion powders, smoked paprika, salt and pepper in a large bowl. Add the pork and turn to coat in the spice mix. Put the oil in a 6- or 8-quart electric pressure cooker and turn on the sauté setting to warm the oil. (Use the "normal" heat setting if your pressure cooker has that option.) Working in batches, add the pork and brown on two sides, about 2 minutes per side. If the bottom of the pan gets too dark or you get a "hot" or "burn" warning, turn the heat down to "less," if your pot has that option, or turn it off entirely and allow the pork to continue searing. Turn it back on if the pot cools too much.
- Add the onion to the pot. Add the soda and stir to thoroughly scrape up the browned bits at the bottom of the pot. Close the lid and cook on high pressure for one hour. Turn off the pressure cooker and allow the pressure to release naturally for 15 minutes. Open the lid. Using tongs or a slotted spoon, remove the pork and onion bits to a large serving bowl. Using two forks, coarsely shred the meat. Add 1/2 cup barbecue sauce and a few spoonfuls of the cooking liquid to moisten. (Discard remaining cooking liquid.) Taste and add salt, pepper, hot sauce, and more barbecue sauce as you like. Serve with soft rolls and extra sauce on the side.
CHEF JOHN'S PULLED PORK BBQ
Use your favorite dry rub and barbeque sauce to make this succulent pork. A little trick I like is to put 2 ramekins with liquid smoke flavoring in with the meat and roast it slowly. Do your patriotic American duty and serve this on the cheapest, lightest white hamburger buns you can find.
Provided by Chef John
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 12h15m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 210 degrees F (100 degrees C).
- Sprinkle dry rub generously on all sides of pork roast and place meat into a heavy pan or Dutch oven.
- Pour 1/4 teaspoon of liquid smoke flavoring into each of two 6-ounce ramekins; fill ramekins with 1/2 cup water each. Place ramekins into the Dutch oven on either side of the roast. Place lid onto Dutch oven.
- Roast pork in the preheated oven until very tender, 12 hours. Remove roast from Dutch oven, place onto a work surface (such as a cutting board), and separate the meat from the bone using your fingers. Discard any large pieces of fat.
- Roughly chop pork with a large knife or cleaver; drizzle with 3/4 cup barbeque sauce. Season with salt and black pepper.
- Spread about 1 tablespoon barbeque sauce onto each bun and pile pork on buns to serve.
Nutrition Facts : Calories 344.2 calories, Carbohydrate 33.7 g, Cholesterol 52.1 mg, Fat 14.9 g, Fiber 1.4 g, Protein 17.2 g, SaturatedFat 5.1 g, Sodium 1331.6 mg, Sugar 8.1 g
BBQ PULLED PORK
An American classic, the meat is slow-cooked then shredded or 'pulled' and layered with BBQ sauce, pickles and slaw in a soft brioche bun
Provided by Jennifer Joyce
Categories Main course
Time 5h20m
Yield Makes enough for 16 buns with leftovers
Number Of Ingredients 9
Steps:
- Heat oven to 150C/130C fan/gas 2. Rub the pork with 2 tbsp of the olive oil. Heat a large non-stick pan until very hot and sear the pork on all sides until golden brown.
- Place the meat on a wire rack in a roasting tin. Mix the paprika, mustard powder, garlic and onion salt, and some black pepper with the liquid smoke, if using. Brush all over the meat.
- Add 1 cup of water to the roasting tin, cover very tightly with foil and cook for 5 hrs or until almost falling apart.
- Drain the juices from the meat into a measuring jug. Shred the pork using 2 forks, discarding the fat.
- Skim off the fat from the juices. Mix 125ml of the juices with 4 tbsp BBQ sauce (see recipe in 'goes well with') and pour over the meat. Keep warm until serving, or reheat.
- To assemble, pile the meat into the halved brioche buns, spoon over the BBQ sauce, top with coleslaw and pickles, and sandwich together.
Nutrition Facts : Calories 251 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Protein 26 grams protein, Sodium 0.8 milligram of sodium
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BBQ PULLED PORK - SIMPLY DELICIOUS
From simply-delicious-food.com
4.9/5 (13)Total Time 3 hrs 30 minsCategory Main CourseCalories 384 per serving
- Pre-heat the oven to 160°c. For the pork, drizzle the olive oil over the leg of pork and rub the seasonings into the meat. Place in a greased baking dish and cover with foil.
- Remove from the oven and allow to cool slightly before pulling the meat with two forks or use your stand mixer with the paddle attachment to pull a lot of pork or chicken quickly.
- To make the barbecue sauce, combine all the ingredients in a small saucepan and allow to simmer for 10 minutes.
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