UNCLE SAM'S PULLED PORK
Here's a recipe that's anything but taxing! Uncle Sam's Pulled Pork is a budget-friendly, weeknight winner. In this recipe, we slow cook boneless pork butt to perfection with some chopped onions and a can of cola. A little BBQ sauce and it's ready to go! Just pile it onto a roll along with some of our homemade coleslaw and you're set for lots of "yum!"
Provided by Ginsburg Enterprises
Categories Pork
Number Of Ingredients 11
Steps:
- Place pork in a 6-quart slow cooker and sprinkle with salt and pepper. Top with onion then pour cola over meat. Cover and cook on high setting 6 to 6-1/2 hours, or until pork is very tender and falls apart easily.
- Remove pork to a large cutting board and shred with two forks. Using a slotted spoon, remove onion. Drain liquid from slow cooker, reserving 1 cup. Return meat to slow cooker, add reserved liquid, the barbecue sauce, and onion; mix well. Heat 20 minutes or keep on low until ready to serve.
- When ready to serve, in a medium bowl, combine coleslaw mix, vinegar, oil, and sugar; mix well. Spoon pork mixture evenly onto bottom of rolls, top with coleslaw and top of roll, and serve.
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.
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
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
MRS. C'S SLOW COOKER PULLED-PORK BBQ
Found this in our weekly community newsletter. Simple to make and tasty great. Serve on crusty rolls or over warm corn bread.
Provided by daisyb6107
Categories Pork
Time 8h5m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Place pork in slow cooker.
- Pour barbecue sauce and cola over meat.
- Cook on HIGH for 8 hours until meat is tender and shreds easily.
Nutrition Facts : Calories 408.6, Fat 13.1, SaturatedFat 4.2, Cholesterol 142.9, Sodium 916, Carbohydrate 17.4, Fiber 1.1, Sugar 8.7, Protein 51.7
MR. C'S PULLED PORK
Yield Serves 12 to 20
Number Of Ingredients 9
Steps:
- Preheat a smoker or grill set up for indirect cooking until the temperature reaches 225°F.
- In a bowl, combine the seasoning salt, pepper, salt, granulated garlic, cayenne, and sugar to make the dry rub.
- Combine the water and the hot sauce in a deep pan large enough to hold the pork shoulder. Rub the spice mixture into the pork shoulder, then place it into the pan and transfer to the smoker. Cook for 12 to 15 hours, or until it is so tender it pulls apart with ease. (You will have to keep an eye on the fire, adding more wood every few hours, to keep it at a constant 225°F. Another option is to use a smoker with an automatic wood-pellet feeder.)
- Serve chopped or sliced across the grain.
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