THE BEST PULLED PORK
Chipotle powder, apple cider and ketchup create the perfect balance of smoky, sweet and tangy without the need for a smoker or grill! For our classic, satisfying pulled pork, all that's required is a flavorful homemade rub and a long trip to the oven to cook low and slow until it's meltingly tender. Eat it as-is, or pile onto a potato roll with your favorite toppings for the ultimate sandwich. Coleslaw is a traditional accompaniment, and we love a vinegary one for the way it cuts through the richness of the pork.
Provided by Food Network Kitchen
Categories main-dish
Time 5h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Whisk together the chile powder, salt, paprika, garlic powder, onion powder, black pepper and 2 tablespoons of the brown sugar in a small bowl until completely combined and no lumps remain. Spread the spice rub evenly over the pork butt, pressing it into the flesh on all sides. Let the pork sit at room temperature for at least 1 hour or wrap tightly with plastic wrap and refrigerate for up to 48 hours.
- Position a rack in the lower third of the oven and preheat to 275 degrees F.
- Whisk together the barbecue sauce, apple cider, ketchup, mustard, Worcestershire sauce and the remaining 1/2 cup brown sugar in large Dutch oven or other heavy large pot until combined. Transfer the pork and any accumulated juices to the pot, turning the pork to coat it with sauce. Bring the sauce to a boil over medium-high heat. Then cover, transfer to the oven and bake until the pork is very tender and easily shreds when pulled apart with a fork, 3 to 3 1/2 hours. Let the pork cool uncovered for 30 minutes.
- Reserve 1 cup of the sauce for serving, then smash the pork into the remaining sauce with a potato masher; it should fall apart and shred completely. Stir to combine the pork with the sauce. Serve on toasted potato rolls topped with coleslaw. Pass the reserved sauce.
CHIPOTLE PULLED CHICKEN
At our house, low-and-slow recipes have to have kid and husband appeal, plus good marks for nutrition. This chipotle chicken wins in both categories. Use leftovers for zippy barbecue pizzas or burritos. -Tamra Parker, Manlius, New York
Provided by Taste of Home
Categories Lunch
Time 3h15m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a 3-qt. slow cooker, combine the first 14 ingredients; add chicken. Cook, covered, on low 3-4 hours or until chicken is tender (a thermometer should read at least 165°)., Remove chicken from slow cooker. Shred with 2 forks; return to slow cooker. Using tongs, place chicken mixture on bun bottoms and if desired, top with pickle slices. Replace tops. Freeze option: Freeze cooled meat mixture and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 298 calories, Fat 5g fat (2g saturated fat), Cholesterol 52mg cholesterol, Sodium 1031mg sodium, Carbohydrate 39g carbohydrate (18g sugars, Fiber 1g fiber), Protein 24g protein.
CHIPOTLE SHREDDED BEEF
This beef is delicious whether you serve it all rolled up in a tortilla, with corn salsa in a burrito, in a bun or over rice or mashed potatoes. So many options! -Darcy Williams, Omaha, Nebraska
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- In a large skillet coated with cooking spray, heat oil over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Stir in tomatoes, vinegar, peppers with sauce, garlic, brown sugar, bay leaves and spices. Bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened., Place roast in a 5-qt. slow cooker; add tomato mixture. Cook, covered, on low 8-10 hours or until meat is tender., Discard bay leaves. Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with two forks. Return beef and cooking juices to slow cooker; heat through. Serve with rice. If desired, top with cheese and sour cream. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 345 calories, Fat 13g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 194mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
CROCK POT PULLED PORK WITH CHIPOTLE SAUCE
Steps:
- Remove the netting from the pork roast and cut in half. Sprinkle all over with salt and pepper.
- In a large skillet , heat the oil over medium heat.
- Brown the pork on all sides in the oil; transfer the pork to the slow cooker , keeping the oil in the skillet.
- Brown the onions in the same oil in the skillet, and then transfer to the slow cooker.
- Combine the barbecue sauce, chipotle peppers with adobo, and Worcestershire sauce in a bowl or measuring cup; pour over the pork and onions.
- Cover and cook on high for 4 1/2 to 6 hours, or until the pork is easily shredded with two forks.
- Remove the pork to a large bowl. Using two forks, shred the pork.
- If the liquid in the crockpot is very thin, transfer it to a saucepan and boil for 5 to 7 minutes to reduce and thicken somewhat. Pour the liquid back into the slow cooker; add the shredded pork and continue cooking on low for about 20 to 30 minutes longer.
- Serve the pulled pork on split toasted rolls with coleslaw and baked beans , along with macaroni and cheese , potato salad, or your favorite sides for barbecue.
- Enjoy!
Nutrition Facts : Calories 550 kcal, Carbohydrate 29 g, Cholesterol 161 mg, Fiber 1 g, Protein 45 g, SaturatedFat 9 g, Sodium 825 mg, Fat 27 g, ServingSize 8 servings, UnsaturatedFat 16 g
CHIPOTLE-ORANGE PULLED PORK
Found this in the LA Times Food & Drink section - saving for fall when this will be a wonderful aromatic meal for a Saturday evening dinner with friends. Leftovers sound made for enchiladas....
Provided by Busters friend
Categories Pork
Time 5h
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oven to 325 degrees.
- In a dutch oven large enough to hold shoulder, heat the oil over medium-high heat.
- Season the pork with 1 1/2 tsps. salt and one-fourth teaspoons pepper, place it in the skillet and sear, turning occasionally, until deep golden brown all over, about 15 minutes total.
- Meanwhile, put the broth, juice, vinegar, zest, adobo sauce, cumin, garlic, chiles, onions, one-half teaspoons salt and one-fourth teaspoons pepper into a blender; purée until smooth.
- Pour the excess fat out of the oven after removing shoulder to plate. Carefully pour about 1 cup of the chipotle-orange purée into the dutch oven and cook briefly, scraping up any browned bits. Scatter the bay leaves and thyme in the casserole, replace the pork & cover with the rest of the puree. Top with a tight- fitting lid; bake for 2 1/2 hours.
- Carefully uncover the pork and flip over the roast.
- Baste it with the juices, then re-cover and return to the oven. Continue cooking until very tender, about 2 hours more.
- Set aside, covered, for about 30 minutes, then uncover and pour the contents of the casserole into a colander set over a large bowl; discard bay leaves.
- When cool enough to handle, tear the pork into shreds, discarding any fat, and transfer to a large bowl. Skim off and discard fat from the juices, then add the juices to the shredded meat and toss well.
Nutrition Facts : Calories 260.5, Fat 20.4, SaturatedFat 6.8, Cholesterol 67.2, Sodium 710, Carbohydrate 1.8, Fiber 0.2, Sugar 0.9, Protein 16.4
PULL-APART PORK WITH HONEY CHIPOTLE
Melt-in-the-mouth, tender shredded pork with a sweet and spicy glaze, what's not to like? Serve this simple make-ahead meal with all the trimmings
Provided by Sarah Cook
Categories Dinner, Main course, Supper
Time 4h40m
Yield Serves 8 as part of a buffet
Number Of Ingredients 5
Steps:
- Up to two days before (and at least 2 hrs ahead), mix together 75g ketchup with 2 tbsp chipotle, 2 tbsp honey and the vinegar. Rub all over the pork and leave in a food bag (or bowl) in the fridge to marinate, turning occasionally.
- Heat oven to 160C/140C fan/gas 3. Lift the pork into a snug-fitting roasting tin and baste with any excess marinade, plus 100ml water. Cover with foil, ensuring the pork is sealed in but the foil isn't touching it, and bake for 4 hrs.
- Turn up the oven to 200C/180C fan/gas 6 (or cool and chill the pork, if making ahead). Remove the foil and put the pork back in for 30 mins until crisp and sticky on the outside.
- Lift the pork from the tin and use two forks to shred the meat. Mix together the extra 1 tbsp ketchup with the remaining chipotle and honey, and stir it through the shredded meat with some seasoning before serving.
Nutrition Facts : Calories 267 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Protein 35 grams protein, Sodium 0.5 milligram of sodium
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- In a small dish, mix the salt, pepper, chipotle, cumin and oregano together. Rub the spice mixture over the surface of the pork and set aside.
- Add the onion, jalepeno pepper, canned chipotle peppers, garlic and cilantro to the bottom of Dutch oven or large covered ovenproof casserole. Add the seasoned pork and pour the beef broth around the pork. Bring to a boil over medium high heat, transfer to the middle rack of the oven and cook for 2 1/2 to 3 hours or until the meat is falling apart.
- Remove the pot from the oven and transfer the pork to a large platter and allow to cool slightly. Discard the cooking vegetables, strain the cooking liquid and refrigerate it, when it is cold and the fat rises to the top, remove the fat, reserving enough to crisp up the bottom of the pork and discarding the rest. Reserve the remaining liquid, if any, for another use, it may also be frozen. Using two forks, shred the meat, discarding the fat, bones and grizzle parts.
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