PULLED PORK
Provided by Ree Drummond : Food Network
Categories main-dish
Time 10h20m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Stir together the brown sugar, chile powder, paprika, garlic powder, salt, black pepper and cayenne in a small bowl. Rub the mixture all over the pork shoulder. Wrap the pork in plastic wrap and refrigerate for several hours or preferably overnight.
- Preheat the oven to 300 degrees F.
- Place the pork in a large pot on a bed of the onion halves. Roast until fork-tender and falling apart, about 7 hours. Remove the pork from the pot and set it on a cutting board. Slice some of the onion.
- Place the pot on the stove over medium-high heat and add 1/2 to 1 cup of hot water. Scrape the pan to loosen up the bits and cook for 5 minutes to reduce. Pour in the barbecue sauce and stir to heat.
- Shred the meat with two forks, add the sliced onions to the pork and then toss in the barbecue sauce until it's coated to your liking! Serve on hamburger rolls.
PRESSURE COOKER PULLED PORK SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h45m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Heat an electric pressure cooker on the saute mode. When hot, add half of the olive oil. Add half of the pork along with half of the salt, chili powder, black pepper, garlic powder and onion powder. Saute until the meat is very crisp and brown, about 10 minutes. Set the meat aside on a plate. Add the remaining olive oil, meat, salt, chili powder, black pepper, garlic powder and onion powder and cook until the meat is crisp and brown, another 10 minutes.
- Add the first half of the meat back to the pressure cooker. Add the garlic and onions and cook, stirring, for 2 minutes. Pour in the chicken stock. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on manual for 40 minutes.
- After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, release the rest of the steam using quick release.
- Remove the lid from the pressure cooker. Remove the pork and onions to a baking sheet. Shred the pork with 2 forks, pour over the barbecue sauce and toss to coat. Serve with the buns and Pickled Jalapenos and Onions.
- If not serving right away, transfer to a 9-by-13-inch disposable aluminum pan, cover with foil and keep warm in the oven at 300 degrees F until ready to serve.
- Put the jalapenos and red onions in a 16-ounce wide-mouth mason jar.
- In a small saucepan, combine the vinegar, sugar, salt and 1 cup water. Bring to a boil, stirring until the sugar and salt are dissolved.
- Pour the hot liquid over the veggies in the jar, screw on the lid and set aside. When it has cooled to room temperature, transfer the jar to the fridge to chill for a minimum of an hour, which will allow the vegetables to pickle. The pickles will last in the fridge for 3 days. Serve them on pulled pork sandwiches.
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.
PRESSURE COOKER PULLED PORK
This recipe is for the Wolfgang Puck electric pressure cooker, but can be modified for your own cooker, per your instruction manuel. This recipe also calls for my No Cook BBQ sauce #473481, which is very thick, and will break down as it cooks with the meat, hence the need for only 1 cup of broth. Can use pork shoulder or butt. Please read 'Note' at bottom of directions. Prep time does not include refridgerator dry rub standing time.
Provided by arroz241_11561377
Categories One Dish Meal
Time 1h15m
Yield 15-20 sandwiches, 15-20 serving(s)
Number Of Ingredients 11
Steps:
- Cut pork into 2-3 inch chunks.
- Sprinkle dry rub over all, and refrigerate at least 2 hours, or overnight.
- Add liquid smoke and chicken broth to cooker.
- Place seasoned pork chunks on top of liquid,as separated from each other as much as possible.
- Pour No Cook BBQ sauce over top, (#473481) secure lid.
- For Wolfgang Puck cooker, select meat function, and set timer for 60 minutes.
- Let pressure release naturally. Be patient, this is a must.
- For all other cookers, follow instruction manual.
- If additional time is needed, adjust accordingly.
- Remove meat from cooker and shred.
- Return meat to cooker, stir, and keep warm at least 15 minutes.
- Note; The amount of chicken broth needed, will depend on the size of your pressure cooker. Mine is a 4 qt You'll want enough liquid to keep pork from burning, but it does not need to cover pork, because the BBQ sauce breaks down.
Nutrition Facts : Calories 612.1, Fat 41, SaturatedFat 14.2, Cholesterol 165.7, Sodium 804, Carbohydrate 13.3, Fiber 0.6, Sugar 8.8, Protein 44
PULLED PORK IN WOLFGANG PUCK PRESSURE COOKER
This is a great way to use your pressure cooker to get long-cooked results, with very little effort, from an inexpensive cut of meat. Delicious!
Provided by Jainagirl
Categories Pressure Cooker
Time 1h15m
Yield 15-20 sandwiches, 15-20 serving(s)
Number Of Ingredients 6
Steps:
- Season meat with salt and pepper, if your rub doesn't contain it.
- Rub meat on all sides with your chosen seasoning.
- Let stand under refrigeration for at least 30 minutes, or up to 60 minutes.
- Brown meat in large pan on top of the stove.
- Deglaze the pan with water or wine. Pour into cooker.
- Transfer meat to cooker.
- Add the entire can of chicken broth.
- Put on lid and set to seal.
- Select meat function, and set timer on cooker to 60 minutes.
- Unplug cooker at end of cooking time.
- Open lid when pressure has dropped, as per instruction manual.
- Leave liquid in cooker.
- Remove pork and shred.
- Return pork to cooker.
- Mix well with liquid in cooker.
- Add 1 to 2 20-ounce bottles of premium quality barbecue sauce, depending on consistency desired.
- Mix well.
- Plug cooker in, and set to warm function.
- Put on glass cover and let stand for at least 15 minutes.
- Yield: About 15 to 20 generous sandwiches.
- NOTE: "Country style pork ribs" really aren't ribs at all. They're cut from the pork shoulder and are much more affordable.
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