Pulled Porkmartha Stewart Recipe 55 Food

PULLED PORK

Steps:

• Preheat oven to 350 degrees, with rack in the lower third of the oven.
• In a small bowl, combine the brown sugar, cumin, paprika, salt, and pepper. Rub spice mixture all over pork.
• Place pork, fat side up, in a 5- to 6-quart Dutch oven. Add Guinness and garlic cloves and bring liquid to a boil on stovetop over high heat.
• Cover Dutch oven, transfer to oven, and braise, basting a few times, until pork is fork tender, 3-4 hours. Shred pork with two forks and stir to incorporate with braising liquid.

POP PULLED PORK

Steps:

• Place the onion slices in the bottom of a slow cooker. Sprinkle the pork with the salt, pepper and garlic powder, then place it on top of the onions. Crack open the can of pop and pour it over the whole thing. Add the whole bottle of BBQ sauce and the hot sauce, then add the brown sugar to the liquid and stir.
• Put on the lid, set the slow cooker to high and cook for 6 hours. When it's done, the pork will be dark and weird and wonderful. It'll also be fork-tender. That's when you know it's done.
• Remove the meat from the slow cooker and shred completely. Spoon the fat from the sauce. Return the meat to the slow cooker and keep in the sauce until ready to serve. Divine!

CLASSIC NORTH CAROLINA PULLED PORK

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 SANDWICHES WITH COLESLAW

Steps:

• In a bowl, combine cabbage, carrot, vinegar, and oil; season with salt and pepper. Let coleslaw stand 5 minutes. In a small saucepan, combine barbecue sauce and pork. Cook over medium-high until warmed through, about 5 minutes. Serve pork on buns with coleslaw.

LIGHTER PULLED PORK SANDWICHES

Steps:

• In a medium saucepan, stir together tomatoes, sugar, garlic, mustard, and 1/2 cup water; season with salt and pepper. Bring to a boil; add pork, and simmer, covered, until tender, 18 to 20 minutes. Transfer pork to a plate to cool. Simmer sauce over medium, uncovered, until reduced by half, about 20 minutes.
• Meanwhile, make slaw: In a bowl, whisk together mayonnaise, 1 tablespoon vinegar, celery seed, and 1 tablespoon water; season with salt and pepper. Add cabbage, and toss to coat.
• Shred pork with 2 forks, and return to sauce; stir in 1 teaspoon vinegar. Serve pork on rolls, topped with slaw.

SPICY PULLED PORK

Steps:

• In a 5-quart slow cooker, combine onion, oregano, bay leaves, chipotle, adobo sauce, tomatoes (and puree), salt, and pepper. Add pork; toss to coat with sauce.
• Cover; cook on high setting until meat is pull-apart tender, about 6 hours (do not uncover while cooking).
• Transfer meat to a large bowl; shred with forks, discarding any gristle. Return meat to pot; toss with sauce.
• To serve, discard bay leaves; if desired, garnish with tortillas and cheddar or sour cream.

SOUTHERN PULLED-PORK SANDWICHES

Steps:

• Preheat oven to 350 degrees, with racks in lower and upper positions. In a small bowl, combine sugar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper.
• Place pork in a 5-quart Dutch oven or large heavy-bottomed pot; rub with spice mixture.
• In a medium bowl, combine vinegar, garlic, and 1/2 cup water; pour over pork. Cover pot, and place in oven on lower rack. Bake until pork is very tender and separates easily when pulled with a fork, 2 to 2 1/2 hours.
• Transfer pork to a work surface, reserving pan juices. With two forks, shred meat. Transfer to a large bowl, and toss with pan juices to moisten (you may not need all the juices). Pile pork on rolls, and top with barbecue sauce, if desired.

EASY SLOW-COOKER PULLED PORK

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.

PULLED PORK/MARTHA STEWART RECIPE - (5/5)

Steps:

• n a 5- to 6-quart slow cooker, stir together 1/2 cup ketchup, sugar, garlic, sage, oregano, 1 teaspoon coarse salt, and 1/2 teaspoon pepper. Cut pork in half lengthwise; add to slow cooker, turning to coat. Cover, and cook on low until meat is very tender and falling apart, about 8 hours (or on high for 6 hours). Meanwhile, prepare Tangy Red Cabbage, if desired. Transfer pork to a large bowl. Using a large spoon, skim off and discard any fat from surface of cooking liquid. With two forks, pull meat apart until shredded. Pour any juices from slow cooker over pork, add remaining cup ketchup, and stir to combine; season with salt and pepper. Spoon meat onto bottom half of rolls; add red cabbage, if desired, and top of roll.

PULLED-PORK SANDWICHES

Steps:

• Using a fork, mash together garlic, mustard, sugar, salt, black pepper, smoked paprika, and cayenne pepper in a small bowl to form a paste.
• Spread paste evenly over top of pork. Refrigerate in a roasting pan for at least 1 hour or up to overnight.
• Preheat oven to 300 degrees. Add water to bottom of pan, and cover with foil. Cook, basting hourly, flipping halfway through, until pork is tender and pulls apart easily, about 6 hours. Let cool slightly. Using 2 forks, shred pork, and toss with barbecue sauce. Sandwich pork mixture between buns, topping the meat with pickled vegetables.