MILDLY SPICY POP PULLED PORK
I modified the original recipe I saw on The Pioneer Woman to suit our family's tastes. This has a hint of heat, but is rather mild. For those who love heat just add more chiles. I've heard of people using a whole 7 oz. can for super spicy pork. We paired this with potatoes au gratin and coleslaw (recipe #218429), but you could also put it on a bun for a nice sandwich.
Provided by JustAMuggle
Categories Pork
Time 6h10m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 300 degrees F.
- Start by placing the onion quarters in the bottom of an oven-safe pot. Sprinkle the pork with salt and pepper, and then place on top of the onions. Spoon in the brown sugar. Pour the chipotle peppers over the top, and then pour the soda pop over everything.
- Cover the pot, put in the oven and cook for about 6 hours, turning the roast 2 or 3 times during cooking. When it's done, the pork will be darker and falling apart. (I used tongs to turn 2-2 lb. roasts and when they were done the pressure of the tongs was making the meat shred.).
- Remove the meat from the pot and shred completely. At this point you may remove the cooked onions and chipotle peppers if you don't wish to have them with the shredded pork. I hear that keeping the peppers in will add heat to the final dish, though I did not do that. Then return the meat to the pot and keep in the juice until you need it.
Nutrition Facts : Calories 161.8, Fat 4.2, SaturatedFat 1.2, Cholesterol 78.2, Sodium 67.5, Carbohydrate 4.5, Fiber 0.1, Sugar 4, Protein 25
SPICY PULLED PORK SLIDERS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 9h35m
Yield 12 servings
Number Of Ingredients 31
Steps:
- For the sliders: Preheat the oven to 300 degrees F.
- In a food processor, combine the olive oil, brown sugar, chile powder, smoked paprika, salt, pepper, cayenne, garlic, jalapenos and onions and blend until a thick paste forms. Rub the paste all over the pork and place in a large Dutch oven skin-side up. Add 1 cup water, cover tightly with a lid and roast until just tender, 4 to 5 hours.
- Remove the lid and continue cooking until the pork is falling apart and a dark bark has formed, 1 to 2 hours longer. Allow to cool slightly.
- Remove the pork from the pot and remove and discard the fat. Shred the pork with 2 forks. Remove as much of the fat as possible from the sauce, then transfer the shredded pork back to the sauce. Stir in the spicy barbecue sauce to just coat the meat.
- For the fixings: Serve on mini buns with a toppings bar including bacon, Colorful Coleslaw, a variety of pickles [regular, pickled red onions and pickled jalapenos], whole-grain mustard, spicy barbecue sauce and hot sauce.
- Combine the mini sweet peppers, carrots and cabbage in a bowl. In a separate bowl, mix together the milk, mayonnaise, sugar, vinegar, salt and hot sauce. Pour over the cabbage mixture and toss to combine. Add the cilantro and mix. Cover and refrigerate for 2 hours.
SPICY PULLED PORK
A spicy blend of hot sauce, chili powder, paprika, adobo seasoning, and cayenne pepper gives this slow cooker pulled pork a delicious kick. Barbeque sauce and brown sugar add sweetness.
Provided by lvfood
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 5h40m
Yield 10
Number Of Ingredients 14
Steps:
- Mix flour, chili powder, paprika, cumin, adobo seasoning, and cayenne pepper in a large bowl. Add pork and toss until coated.
- Melt butter in a large skillet over medium heat; fry pork in batches until browned on all sides, about 10 minutes. Transfer browned pork to a slow cooker.
- Cook and stir onion and garlic in the same skillet until vegetables are fragrant, about 1 minute. Stir tomatoes, barbeque sauce, brown sugar, and hot sauce into onion mixture and simmer for 5 minutes. Pour sauce over pork.
- Cook on low for 5 to 6 hours. Transfer pork to a plate and shred with 2 forks. Return pork to slow cooker and stir. Continue to cook, uncovered, until thickened, 10 to 15 minutes.
Nutrition Facts : Calories 248.6 calories, Carbohydrate 19.4 g, Cholesterol 66.6 mg, Fat 8.5 g, Fiber 1 g, Protein 22.2 g, SaturatedFat 3 g, Sodium 434.3 mg, Sugar 11.5 g
POP PULLED PORK
Provided by Ree Drummond : Food Network
Categories main-dish
Time 6h15m
Yield 8 servings
Number Of Ingredients 9
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!
SPICY SHREDDED PORK
Provided by Ree Drummond : Food Network
Categories main-dish
Time 7h55m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 300 degrees F.
- To begin, just throw the brown sugar, vinegar, olive oil, salt, dried oregano, cumin, chili powder, garlic and some pepper into a food processor or blender. (I happen to love brown sugar in my cooking, but you can decrease it or omit it if you like.) Cut 1 of the onions into quarters and put it in the food processor with the spices. Blend the ingredients until totally combined and then pour it over the pork shoulder. Now rub it into every nook and cranny of the meat, tucking it under folds and in crevices. Let no stone go unturned.
- Cut the remaining 3 onions into wedges and make a bed of onions in a large Dutch oven. Place the pork on the onions and add a couple of cups of water. Cover tightly and roast until fork-tender, 6 to 7 hours, turning every hour. Crank up the heat to 400 degrees F, remove the lid and roast skin-side up for another 15 to 20 minutes to get the skin crispy. Let the pork rest for 15 minutes before shredding.
- Shred the pork (2 forks work well) and put the meat into a pan or serving dish. Pour the juices and onions over the meat. Serve with lime wedges, sour cream, pico de gallo, tomatillo salsa ... whatever makes your skirt fly up!
SPICY POP PULLED PORK RECIPE
Provided by Brenda
Number Of Ingredients 6
Steps:
- Preheat oven to 300 F Start by placing the onion quarters in bottom of pot, Sprinkle pork with salt and pepper, then place on top of onions. Pour the peppers over the top, and then pour pop over all. Ad the brown sugar and stir. Cover the pot, put in oven and cook for at least 6 hours, flipping roast 2 or 3 times during cooing. When done, pork will be ark and weird and wonderful. Remove from pot and shred, then return to pot and keep in juice until needed.
SPICY POP PULLED PORK
Number Of Ingredients 5
Steps:
- Preheat the oven to 300 degrees F.
SPICY PULLED PORK
Slow-cooked pork preps in minutes and is ready to made into a taco dinner at the end of a busy day.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 6h30m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 339 g, Fat 18 g, Fiber 3 g, Protein 32 g
SPICY CAROLINA STYLE PULLED PORK (IN CROCK POT) RECIPE
i made this last week, my first attempt at pulled pork, and it was a winner. i had a spicy carolina style pp sandwich at a native american festival, and got into a chat with the cooks. this was the recipe, from what i can recall as it was told to me. by the way, this is by no means a low fat dish. trying to make it low fat will just not be the same. please enjoy it the way it was meant to be. pork fat rules!
Provided by buckytom
Categories One Dish Meal
Time 4h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- combine the brown sugar, paprika, salt and pepper, and rub the mixture over the roast. wrap tightly in plastic, and refrigerate a few hours, overnight is best.
- in a bowl, combine the vinegar, worcestershire sauce, red pepper flakes, sugar, mustard, garlic powder, and cayenne pepper. mix well.
- place the quartered onions in the bottom of the crock pot. unwrap the roast, and place on top of onions. drizzle most of the vinegar mix over the roast, reserving some to add to the shredded meat at the end.
- cover and cook on low for 7 to 8 hours, or high for 4 to 5 hours.
- remove the meat and onions to a cutting board. remove skin and set aside. using two forks (or your fingers, if you have asbestos hands), pull and shred the pork. chop the onions, and mix into the shredded meat. using a fork, remove some of the fat from under the skin, mince, and add to the shredded meat and onions as needed for moisture and flavor.
- serve on warm buns or crusty hard rolls, with the remaining vinegar mixture on the side.
Nutrition Facts : Calories 980.7, Fat 68.5, SaturatedFat 23.7, Cholesterol 268.4, Sodium 1115.7, Carbohydrate 19.3, Fiber 2.5, Sugar 12.2, Protein 66.5
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