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 BBQ PORK
During years of vacationing on the North Carolina coast, I became hooked on their pork barbecue. The version I developed is a favorite at potluck dinners. -Joseph Sarnoski, West Chester, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 10h15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute onions in oil until tender. Add the garlic, pepper flakes and pepper; cook 1 minute longer. Stir in the tomatoes, brown sugar, vinegar, hot pepper sauce, Worcestershire and cumin. Cook over medium heat until heated through and sugar is dissolved., Cut roast in half. Place in a 5-qt. slow cooker; pour sauce over the top. Cover and cook on low for 10-12 hours or until meat is tender. Remove roast; cool slightly. Skim fat from cooking juices. Shred meat with 2 forks and return to the slow cooker. Heat through. With a slotted spoon, place 3/4 cup meat mixture on each roll.
Nutrition Facts : Calories 518 calories, Fat 21g fat (7g saturated fat), Cholesterol 101mg cholesterol, Sodium 528mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 3g fiber), Protein 36g protein.
PULLED PORK BBQ, BBQ RUB, AND BBQ SAUCE
Make and share this Pulled Pork BBQ, BBQ Rub, and BBQ Sauce recipe from Food.com.
Provided by Donna Luckadoo
Categories Pork
Time 6h30m
Yield 8-9 lbs., 40 serving(s)
Number Of Ingredients 16
Steps:
- Place Dry rub ingredients in a large Ziplock Bag and mix well.
- Rinse Pork Buttes and sprinkle heavily with the Dry Rub,& using a Knife, poke some holes over entire surface of the Pork.
- Make sure Buttes are well coated with the rub.
- Place in a large container covered with saran wrap and refrigerate Buttes for 8 hours or over night.
- Add all the Sauce ingredients in a sauce pan and bring to a boil, stirring constantly so it doesn't stick.
- Let sauce cool and either pour into a Quart jar or some kind of seal able container.
- This Sauce will Keep at least 6 Months if kept sealed and in the fridge.
- 8 hours later or the next day, Preheat oven to 300 degrees.
- Place Butts in the oven uncovered for 6 hours. Test to see if the Pork pulls apart after 6 hours. If not, continue cooking until it does.
- Pork will be dark and crusty on the outside.
- Inside will be moist and delicious.
- After the Pork is Pulled, Pour your Sauce over it and mix well.
- This makes a lot of BBQ and I usually Freeze Half.
- Freeze up to 6 months.
- Serve BBQ on a Bun or just eat it with a fork!
- Enjoy!
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 (12)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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