SOUTHERN-STYLE PORK & SLAW
A smoky American classic, teamed with my fresher take on the traditional coleslaw recipe.
Provided by Jamie Oliver
Categories Mains Jamie's America Pork Dinner Party American
Time 6h25m
Yield 10
Number Of Ingredients 18
Steps:
- Preheat the oven to full whack.
- Score the pork skin about 1cm deep all over with a sharp knife. Drizzle a little olive oil over the pork and season generously with sea salt, black pepper and the paprika.
- Rub the flavours all over the skin, then place your pork in a roasting tray in the middle of the oven and immediately turn the temperature down to 160ºC/320ºF/gas 3.
- Cook for about 4 hours, basting occasionally with the juices from the tray, then turn the oven down to 150ºC/300ºF/gas 2 and continue to cook for another 2 hours, or until you can pull the meat apart really easily.
- Remove the crackling and put it to one side, then remove any fat from the tray. Pull all the pork apart, discarding any bones and fat as you go, and use 2 forks to break the meat into small- and medium-sized pieces. Cover with foil until needed.
- To make the coleslaw, finely slice all the veg (peeling and trimming first, if necessary) or use a food processor or box grater, then very finely slice the apples. Put them into a large bowl and season with a pinch of salt and pepper.
- Add the mayonnaise, a drizzle of extra virgin olive oil, a pinch of cayenne and the red wine vinegar. Mix everything together until you've got a perfect coleslaw texture. Taste and season to perfection.
- Pick the mint leaves and finely chop them on a large board. Deseed and finely chop the chilli. Drizzle the olive oil and red wine vinegar all over the chilli and mint and add a good pinch of salt. Add this to the tray of pulled pork and mix it all together.
- Serve the dressed pork in a pile on to a plate next to some crackling and a good portion of that wonderful coleslaw. Finish the whole plate off with a little salt and a hit of paprika and tuck in with a lovely cold beer.
Nutrition Facts : Calories 817 calories, Fat 56.7 g fat, SaturatedFat 17.6 g saturated fat, Protein 66 g protein, Carbohydrate 10.1 g carbohydrate, Sugar 9.2 g sugar, Sodium 1.28 g salt, Fiber 2.4 g fibre
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
PULLED PORK IN A CROCK POT
This simple pulled pork recipe for your slow cooker doesn't include any highly processed ingredients like refined brown sugar, corn syrup, or ketchup. Make this for your next outdoor bbq or cookout!
Provided by Lisa Leake
Categories Dinner
Time 7h5m
Number Of Ingredients 11
Steps:
- In a medium size mixing bowl, mix together the first six ingredients (all of the spices) with a fork.
- Pour in the honey, vinegar, and olive oil and stir to form a paste.
- Place the onion in the bottom of the slow cooker. Top it with the 2 pieces of pork and then pour the honey paste over all sides of the pork pieces. It's okay if some of it (or a lot of it) just drips down to the bottom.
- Turn the slow cooker on to low and cook for 7 to 8 hours or until the meat is tender enough to be easily shredded with a fork.
- Serve the shredded pork warm with fixings like homemade coleslaw and cornbread. My husband also likes his dipped in a little hot sauce. Refrigerate or freeze the leftovers.
Nutrition Facts : Calories 444 kcal, Carbohydrate 28 g, Protein 37 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 124 mg, Sodium 1309 mg, Fiber 2 g, Sugar 24 g, UnsaturatedFat 13 g, ServingSize 1 serving
SLOW COOKER TEXAS PULLED PORK
Slow cooked, Texas-style pulled pork that is served on a buttered and toasted roll. My family's favorite.
Provided by cmccreight
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 5h15m
Yield 8
Number Of Ingredients 14
Steps:
- Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
- Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
- Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.
Nutrition Facts : Calories 527.7 calories, Carbohydrate 45.5 g, Cholesterol 98.4 mg, Fat 23.2 g, Fiber 2.6 g, Protein 31.9 g, SaturatedFat 8.7 g, Sodium 802.7 mg, Sugar 17.1 g
INSTANT POT PULLED PORK
Steps:
- Gather the ingredients.
- Dry the pork with paper towels. In a large bowl, combine the brown sugar, smoked paprika, kosher salt, garlic powder, chili powder, black pepper, onion powder, cumin, dry mustard, and cayenne. Add the pork chunks to the bowl and toss to coat them thoroughly with the spice mixture.
- Place the trivet in the Instant Pot and add the water and vinegar. Place the seasoned pork on the trivet.
- Secure the lid on the Instant Pot and turn the steam release valve to the sealing position. Select the pressure cook or manual button (high pressure) and set the timer to 45 minutes.
- When the time is up, allow a natural release for 15 to 20 minutes. Carefully turn the steam release valve to the venting position to release the remaining pressure.
- Drain and discard the liquids. Remove the pork to a bowl and shred it. Add 1 1/2 cups of barbecue sauce to the pork and stir to blend. Return the pork to the Instant Pot and select the lowest sauté setting. Cook the pork until it is thoroughly heated.
- Serve and enjoy.
Nutrition Facts : Calories 722 kcal, Carbohydrate 26 g, Cholesterol 195 mg, Fiber 1 g, Protein 53 g, SaturatedFat 16 g, Sodium 1025 mg, Sugar 21 g, Fat 43 g, ServingSize 8 servings, UnsaturatedFat 0 g
THE BEST NINJA FOODI PULLED PORK
Sear, pressure cook, and broil a BBQ seasoned pork tenderloin all in one pot for tender, crispy pulled pork.
Provided by Mason Woodruff
Categories Pressure Cooker Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Mix the salt, pepper, paprika, dry mustard, cumin, and brown sugar together in a small bowl. Mix the chicken broth, 1/4 C (64g) bbq sauce, and optional hot sauce in another bowl. Set aside.
- Rub or brush the olive oil on the pork tenderloin. Coat both sides of the pork tenderloin with the mixed spices.
- Turn the Foodi's sauté function on its HI setting. Once the pot is hot (sizzles with a flick of water), add the pork tenderloin and cook for 2 minutes to develop a good sear on one side. Flip and cook for another 2 minutes. Add the broth mixture, seal the Foodi, and pressure cook on HI for 10-12* minutes with quick release pressure.
- Transfer the cooked pork tenderloin to a large bowl to rest.
- Turn the Foodi's sauté function on HI again until the remaining liquid has thickened to a sauce that leaves a trail when you drag a spatula across the pot, about 5-6 minutes.
- Shred the pork tenderloin with two forks, meat claws, or stand mixer with a paddle attachment. Pour the remaining 1/2 C (128g) of BBQ sauce and stir before adding back to the Foodi with the thickened sauce. Stir to fully coat the pulled pork in the sauces.
- Optional: Use the Foodi's broil function for 10-12 minutes to make the pulled pork crispy.
Nutrition Facts : Calories 140 calories, Carbohydrate 8 grams carbohydrates, Fat 4 grams fat, Protein 17 grams protein, ServingSize 3 oz
SLOW-COOKER PULLED PORK
Bring out your inner BBQ master with this Slow-Cooker Pulled Pork recipe. Just 10 easy minutes of prep, and then let the slow cooker do most of the work for you. Once the pork roast is cooked and tender, shred it up and choose your level of spice by adding in your family's favorite BBQ sauce for delicious smoky or spicy pulled pork that makes you the kitchen hero.
Provided by By Sarah Caron
Categories Entree
Time 7h45m
Yield 4
Number Of Ingredients 7
Steps:
- In small bowl, stir together paprika, salt, garlic powder and brown sugar.
- Spray 5- to 6-quart slow cooker with cooking spray. Rub paprika mixture on pork to cover completely. Place pork in slow cooker. Pour water around pork.
- Cover; cook on Low heat setting 7 to 8 hours or High heat setting 3 to 4 hours, until extremely tender.
- Transfer pork to cutting board. Let rest until cool enough to handle. Use 2 forks to shred pork.
- Discard liquid in slow cooker. Wipe out slow cooker. Spray slow cooker with cooking spray. Return shredded pork to slow cooker; stir in barbecue sauce until well mixed. Cover; cook on High heat setting 10 to 15 minutes or until hot.
Nutrition Facts : Calories 670, Carbohydrate 31 g, Cholesterol 175 mg, Fat 2, Fiber 1 g, Protein 60 g, SaturatedFat 12 g, ServingSize About 1 Cup, Sodium 1410 mg, Sugar 24 g, TransFat 0 g
CLASSIC NORTH CAROLINA PULLED PORK
Smoky, sweet, tangy, and tender: North Carolina-style pulled pork is perfect for sharing with friends at backyard barbecues. The deep flavor comes from rubbing the meat with sugar and spices and then low, slow cooking -- just the right pace for this time of year.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time P1DT8h30m
Number Of Ingredients 17
Steps:
- Season pork all over with salt. Cover with plastic wrap and refrigerate overnight. The next day, stir together garlic and oil. Mix together sugars, paprika, pepper, mustard, and thyme. Rub oil mixture over pork, then sugar mixture. Let stand while you heat grill.
- Open grill vents. Prepare a chimney with 80 charcoal briquettes; place on small lower grate. Ignite; let burn until top layer is turning ash gray, about 20 minutes. Place a small disposable roasting pan on one side of grate. Add 2 cups hot water. Pour coals in on other side. Top with main grill grate.
- Place pork on grill, over pan of water. Cover grill with lid, keeping top and bottom vents halfway open. Every hour, add briquettes (about 16) as needed to keep grill temperature at a steady 300 degrees. Cook until a thermometer inserted in thickest part of pork registers about 200 degrees, 7 to 8 hours.
- Let meat stand 20 minutes before pulling apart with two forks. Meanwhile, whisk together sauce ingredients in a bowl. Toss pulled pork with 1 cup sauce. Pile pork on buns, then top with slaw and cucumber. Serve, with pickles and remaining sauce on the side.
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
Barbecue purists may claim that pulled pork has to be smoked in a pit to be the real thing, and we won't quibble with that. But this recipe, prepared right in your kitchen (on the counter, no less), is one deliciously simple variation on the theme.
Provided by the editors of Martha Stewart Living
Categories Sandwich Pork Kid-Friendly Dinner Lunch Spring Summer Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 8
Number Of Ingredients 12
Steps:
- In a 5-to 6-quart slow cooker, combine onion, oregano, bay leaves, chipotle, adobo sauce, tomatoes (and puree), salt, and pepper. Add pork and turn to coat completely.
- Cover and cook on high until meat is pull-apart tender, about 6 hours. Transfer pork to a bowl; shred with two forks. Return pork to pot, and toss with sauce. Discard bay leaves.
- Serve pulled pork with rolls, coleslaw, and pickles.
ULTIMATE SLOW COOKER PULLED PORK
Pulled pork is perfect for the slow cooker. Cooking the pork low and very slow is the secret to the juiciest and most tender pulled pork. Serve the pork as is or feel free to stir in your favorite barbecue or other sauces at the end of cooking.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 8h30m
Yield Makes approximately 3 1/2 pounds, 10 servings
Number Of Ingredients 17
Steps:
- Rub the pork with salt and pepper, and then set aside while you prepare the remaining ingredients. (See notes below if you plan to sear the pork first).
- Heat oil in a wide skillet over medium heat. Add the onions and garlic then cook, occasionally stirring, until they are sweet and browned around the edges. Stir in the tomato paste, chili powder, and cumin. Cook, stirring until the tomato paste turns from bright red to orange in color; about 3 minutes. Add the water, apple cider vinegar, and fish sauce and cook for about 1 minute, scraping up the browned bits on the bottom of the pan.
- Rest the seasoned pork in the bottom of a slow cooker then pour the onion and spice mixture on top. Wiggle the pork around the bottom of the slow cooker so that some of the onion and spice mixture slides underneath. Cover with lid and cook until the pork can be easily shredded; LOW for 6 to 8 hours or HIGH for 4 to 6.
- Turn off the slow cooker and transfer the pork to a cutting board. If the pork has a bone in it, remove and discard it. Use two forks to shred the meat, discarding any connective tissue, and large clumps of fat.
- Remove the cooking liquid and skim most of the fat from its surface. Discard the fat then set the cooking liquid aside.
- If using barbecue sauce, add it to the slow cooker and stir in the shredded pork. For even more flavor, add back some of the reserved cooking liquid. If you're not using barbecue sauce, add the shredded pork and the cooking liquid back to the slow cooker. Taste and season with salt, additional vinegar, or hot sauce as needed.
Nutrition Facts : ServingSize 1/10 of the recipe (assumes 10 servings), Calories 404, Protein 28 g, Carbohydrate 2 g, Fiber 0 g, Sugar 1 g, Fat 31 g, SaturatedFat 11 g, Cholesterol 109 mg
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.
NINJA FOODI PULLED PORK
Make this easy Ninja Foodi Pulled Pork using the pressure cooker function.
Provided by Kristy Still
Categories Ninja Foodi Recipes
Time 1h25m
Number Of Ingredients 15
Steps:
- Add all dry rub ingredients to a bowl.
- Place pork roast in a shallow dish and rub with the dry rub ingredients.
- Let it rest for 1-2 hours to bring to room temperature.
- Using the olive oil, brush it in the pot of the Ninja Foodi to fully coat the pot.
- Set the Ninja Foodi to the saute function on medium-high heat and sear each chunk of pork on all sides to brown the outside.
- Carefully remove and set aside.
- Add the chicken broth to the pot.
- Using a wooden or silicone spoon, deglaze the bottom of the pot by scrapping it.
- Add the apple cider vinegar and mix together with the chicken broth.
- Place the chunks of pork back into the pot and secure the pressure cooker lid in place.
- Set the nozzle to 'seal' and cook on high pressure for 45 minutes.
- Let it naturally release (do nothing) for 20 minutes.
- Release the additional steam by turning the nozzle to 'vent'.
- Remove the pork and place in a large bowl or on a platter and allow it to rest for about 5 minutes, then use 2 forks to shred the pork.
- Use your desired toppings to serve it on a baked potatoes, topped over a bun with sauce or coleslaw.
Nutrition Facts : ServingSize 1 Serving, Calories 354 kcal, Carbohydrate 5 g, Protein 51 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 143 mg, Sodium 1098 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 7 g
PERFECT SLOW COOKER PULLED PORK
A truly easy, foolproof recipe for slow cooker pulled pork with a homemade bbq sauce.
Provided by Vered DeLeeuw
Categories Main Course
Time 8h30m
Number Of Ingredients 8
Steps:
- Place the pork in your slow cooker.
- In a medium bowl, whisk together the barbecue sauce ingredients. Pour over the pork and use your hands to make sure the pork is well-coated.
- Cover and cook on LOW for 8 hours.
- Carefully remove the lid (hot steam will escape). Increase the heat to HIGH. Use two forks to shred the meat and mix it well with the sauce (remove the butcher twine if needed). Cover and cook until slightly thickened, 15-30 more minutes, then serve.
Nutrition Facts : ServingSize 6 oz, Calories 529 kcal, Carbohydrate 8 g, Protein 40 g, Fat 36 g, Sodium 882 mg, Fiber 1 g, Sugar 3 g
PULLED PORK
I have a favorite pork recipe for pulled pork, but saw this on MSN and wanted to try it. And let me say this is a new favorite. The sauce has just the right amount of kick and the cooking method is easy. This porbably could be done in the crock pot too.
Provided by MsSally
Categories Pork
Time 4h10m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 300°F Heat oil in a large Dutch oven over medium-low heat. Add onions and cook, stirring occasionally, until lightly browned and very soft, about 20 minutes.
- Increase heat to high; add chili powder, cumin, paprika and cayenne and cook, stirring, until fragrant, 1 minute. Add beer, ketchup, vinegar, mustard, tomato paste, chipotle pepper and adobo sauce; bring to a boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the sauce is slightly thickened, 10 minutes. Meanwhile, trim all visible fat from the pork.
- Remove the pan from the heat and add the pork, spooning sauce over it. Cover the pan, transfer to the oven and bake for 1 1/2 hours. Turn the pork over, cover, and bake for 1 1/2 hours more. Uncover and bake until a fork inserted into the meat turns easily, 1 to 2 hours more.
- Transfer the pork to a large bowl and cover with foil. Pour the sauce into a large measuring cup or glass bowl and refrigerate until the fat and sauce begin to separate, 15 minutes. Skim off the fat. Return the sauce to the pan and heat over medium-high until hot, about 4 minutes.
- Remove the bone and any remaining pieces of fat from the meat. The bone should easily slip away from the tender meat. Pull the pork apart into long shreds using two forks. Add the hot sauce to the meat; stir to combine. Serve hot.
Nutrition Facts : Calories 344.7, Fat 20.2, SaturatedFat 6.6, Cholesterol 89.3, Sodium 485.9, Carbohydrate 10.7, Fiber 1.8, Sugar 5.8, Protein 26.9
LEFTOVER PULLED PORK SANDWICH (QUICK AND EASY)
Pulled pork sandwich is my favorite way to use up leftover pulled pork. It's so delicious and incredibly easy to make.
Provided by Izzy
Time 10m
Number Of Ingredients 7
Steps:
- In a skillet over medium heat, add onion, garlic, BBQ sauce and chicken broth. Cook until the onions are soft.
- Add leftover pulled pork to the pan and toss with the sauce. Cook until it's heated through.
- Toasted the buns. Then spoon shredded pork onto one half of the toasted bun.
- Drizzle with BBQ sauce, top with coleslaw and cover with the bun tops. Serve and enjoy!
CLASSIC PULLED PORK RECIPE
Pulled pork is easy with our simple recipe. Smothered in a rich, flavoursome sauce, this pulled pork recipe is so tender and it just falls off the bone.
Provided by Sue McMahon
Categories Dinner, Lunch
Yield Serves: 8
Number Of Ingredients 10
Steps:
- To make the sauce: Place all the ingredients in a bowl and mix well.
- Spread the sauce thickly over the pork and put it in a bowl, cover with cling film and leave it to marinate in the fridge for at least 2-3 hours, or overnight.
- Put the pork and sauce into a slow cooker and place on the low heat setting for 8-10 hours, without opening the lid, or until the pork is very tender. Or, cook in a covered dish in the oven at 140°C/275°F/Gas Mark 1 for about 6-8 hours, or until the meat is tender, basting it occasionally with the sauce.
- Remove the pork from the slow cooker or oven and leave it to rest for about 10 mins.
- Pour the liquid into a small pan and skim off any fat. Boil to reduce and thicken slightly.
- Place the pork on a board and cut off the skin and any visible fat. Use 2 forks to shred the meat into small pieces and stir into the sauce. Serve the pulled pork hot in baps, along with coleslaw and chips
Nutrition Facts : @context https, Calories 271 Kcal, Fat 8 g, SaturatedFat 2.5 g
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- In a small bowl, combine brown sugar, salt, paprika, garlic powder, onion powder, and cumin, then season with black pepper.
- Rub all over pork. (This can be done the night before.) In a large Dutch oven over medium high heat, heat oil.
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- Trim pork of any excess fat. Scatter onion over bottom of slow cooker and place pork on top. Add broth, cover and cook on low until very tender, about 8 hours. Remove meat and let cool.
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38 CREATIVE LEFTOVER PULLED PORK RECIPES FOR BREAKFAST ...
From simplifycreateinspire.com
PULLED PORK RECIPES : SBS FOOD
From sbs.com.au
PULLED PORK SANDWICH RECIPES | TASTE OF HOME
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