LOADED PULLED PORK CUPS
Potato nests are simple to make and surprisingly handy for pulled pork, cheese, sour cream and other toppings. Make, bake and collect the compliments. -Melissa Sperka, Greensboro, North Carolina
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 450°. In a large bowl, mix hash browns, Parmesan cheese, egg whites and seasonings until blended. Divide potato mixture among 18 well-greased muffin cups; press on the bottoms and up the sides to form cups., Bake until edges are dark golden brown, 22-25 minutes. Carefully run a knife around sides of each cup. Cool 5 minutes before removing from pans to a serving platter. Meanwhile, heat pulled pork according to package directions., Sprinkle cheese into cups. Top with pork, sour cream and bacon; sprinkle with chives. Serve warm.
Nutrition Facts : Calories 129 calories, Fat 6g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 439mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 0 fiber), Protein 8g protein.
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.
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
AWESOME PULLED PORK BBQ
This is a pulled pork BBQ that is sure to please everyone's taste. Best to use a slow cooker!
Provided by Randy
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 10h30m
Yield 10
Number Of Ingredients 20
Steps:
- Place pork in a slow cooker and season to taste with garlic powder, poultry seasoning, salt, and pepper. Add quartered onion, apple, and 3 celery stalks. Pour chicken broth into slow cooker.
- Cook on Low until very tender, about 8 hours. Transfer pork to a large platter and discard juice and vegetables. Shred pork with a fork and return to the slow cooker.
- Prepare barbecue sauce while pork is cooking. Melt butter in a large saucepan or small Dutch oven over medium heat; cook and stir 2 cups celery and 1 1/2 cups onion until onion is translucent, about 5 minutes. Add ketchup, water, vinegar, brown sugar, Worcestershire sauce, mustard, liquid smoke, and 1 tablespoon garlic powder; mix. Reduce heat to low and simmer, stirring occasionally, until sauce is thickened, about 10 minutes. Pour barbecue sauce over shredded pork.
- Continue cooking pork on Low heat until flavors combine, about 2 hours.
Nutrition Facts : Calories 548.1 calories, Carbohydrate 44.2 g, Cholesterol 131.5 mg, Fat 23.5 g, Fiber 2 g, Protein 41.4 g, SaturatedFat 10.7 g, Sodium 1513.8 mg, Sugar 37.4 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
PULLED PORK BBQ CUPS
Make and share this Pulled Pork BBQ Cups recipe from Food.com.
Provided by AshleyP
Categories Lunch/Snacks
Time 24m
Yield 10 cups, 5-10 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 400°. Lightly spray 10 muffin cups with baking spray or grease lightly.
- Flatten biscuits slightly and press into muffin cups, pressing up the sides. Put about 1/2 teaspoon of the barbecue sauce in each cup. Top with about 1 to 1 1/2 tablespoons of pulled pork, then top with a thin slice of tomato and a pickle. Sprinkle with a little onion and then top each cup with shredded cheese. Bake for 12 to 14 minutes, until lightly browned.
- Makes 5 to 10 servings, depending on the meal and appetites.
PULLED PORK BARBECUE BISCUIT CUPS
Steps:
- Gather the ingredients.
- Preheat oven to 400 F. Lightly spray 10 muffin cups with baking spray or grease them lightly.
- Flatten the biscuits slightly and press over the bottom and up the sides of the muffin cups. Put about 1/2 teaspoon of the barbecue sauce in each cup and then top with about 1 to 1 1/2 tablespoons of pulled pork.
- Top the pulled pork with a thin slice of tomato and a dill pickle slice. Sprinkle some finely chopped onion and then top each cup with shredded cheese.
- Bake for 12 to 14 minutes, until lightly browned.
- Serve and enjoy!
Nutrition Facts : Calories 280 kcal, Carbohydrate 30 g, Cholesterol 46 mg, Fiber 2 g, Protein 18 g, SaturatedFat 4 g, Sodium 534 mg, Fat 9 g, ServingSize 10 pieces (5 servings), UnsaturatedFat 4 g
PULLED PORK PARFAIT
I tried a version of this meaty parfait at Miller Park, the then-home of my favorite baseball team, the Milwaukee Brewers. I take it up a notch by adding layers of corn and creamy mac and cheese. It truly is a full barbecue meal you can take on the go. -Rachel Seis, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In each of four 1-pint wide-mouth canning jars, divide and layer ingredients in the following order: pulled pork, corn, mashed potatoes, and macaroni and cheese. Cover and freeze or refrigerate until ready to serve. When ready to serve, remove jar lids and microwave until heated through. , To serve from freezer, partially thaw in refrigerator overnight before microwaving.
Nutrition Facts : Calories 349 calories, Fat 8g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 1116mg sodium, Carbohydrate 41g carbohydrate (20g sugars, Fiber 1g fiber), Protein 17g protein.
BBQ PULLED PORK SANDWICHES WITH HOMEMADE BBQ SAUCE
This is by far the best pulled pork sandwich I have made by far. Even though it takes such a long time to roast, and the basting process, it's well worth it!! This is an Emeril Lagasse recipe. This takes about 20 minutes active prep time, 4 hours and 30 minutes inactive prep time. and 7 Hours of cooking.
Provided by CherCher
Categories Lunch/Snacks
Time 7h
Yield 8 Sandwiches, 4 serving(s)
Number Of Ingredients 21
Steps:
- Place the pork in a baking dish. In a bowl, combine the sugar, Essence, salt, cumin, paprika, pepper, and cayenne. Rub the seasoning evenly over the pork to coat. Cover with plastic and refrigerate at least 4 hours or overnight.
- Preheat an oven or smoker to 225 degrees F.
- Bring the pork to room temperature and place in a roasting pan, fat side up. Slow cook in the oven, basting with the Wet Mop Basting Sauce every 45 minutes, until tender and the internal temperature reaches 160 degrees F. (The cooking should take about 6 to 7 hours.) Remove from the oven and let rest for 20 to 30 minutes.
- With a knife and fork or two forks, pull the meat apart into small slices or chunks. Toss with the Barbecue Sauce, to taste, and divide among the hamburger buns. Top with the coleslaw. Serve with the pickles and additional Barbecue Sauce on the side.
- Wet Mop Basting Sauce:
- The night before you cook the pork, combine all the ingredients in a large bowl and whisk well. Refrigerate and let the flavors blend overnight.
- Yield: 2 1/4 cups
- Barbecue Sauce:
- In a bowl, combine all the ingredients and whisk well to dissolve the sugar. Place in a squeeze bottle and dress the pulled pork sandwiches to taste.
- Yield: about 2 cups.
Nutrition Facts : Calories 1236.6, Fat 72.6, SaturatedFat 24.9, Cholesterol 299.4, Sodium 5054.2, Carbohydrate 49.3, Fiber 2.6, Sugar 41, Protein 87.3
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BBQ PULLED PORK - SIMPLY DELICIOUS
From simply-delicious-food.com
4.9/5 (10)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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