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.
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 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.
ANYONE CAN MAKE BBQ PULLED PORK
If you got a hankering for a good BBQ sandwich, break out the slow cooker and you are on your way to a great meal!
Provided by JOYCE
Categories Main Dish Recipes Pork Pulled Pork
Time 8h45m
Yield 12
Number Of Ingredients 10
Steps:
- Cut several slits into the fatty side of the pork shoulder. Insert garlic slices into slits. Transfer pork to a slow cooker, fat side up.
- Mix coffee, onion, Worcestershire sauce, and liquid smoke in a bowl; pour over pork.
- Cook pork on Low until very tender, about 8 hours. Carefully remove pork from slow cooker to a large plate; discard excess fat. Shred pork with 2 forks or by hand.
- Reserve about 1/2 cup juices from the slow cooker; discard remaining liquid. Return shredded pork and juices to slow cooker and season with red pepper flakes, salt, and pepper. Add barbeque sauce and stir.
- Heat pork on Low until sauce is hot, about 30 minutes more. Pile pork over toasted buns to serve.
Nutrition Facts : Calories 454.7 calories, Carbohydrate 38.2 g, Cholesterol 74.5 mg, Fat 22.4 g, Fiber 1.8 g, Protein 23.3 g, SaturatedFat 7.4 g, Sodium 750.1 mg, Sugar 10.8 g
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