World Famous Pulled Pork Food

PULLED PORK

Pulled pork image

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

Time 8h15m

Number Of Ingredients 10

Ingredients

2 tsp smoked paprika
2 tsp ground cumin
2 tsp pepper
2 tsp brown sugar
1 tsp salt
2 medium mugfuls of cider
boneless shoulder of pork (about 2.5kg)
a mugful of a good smoky barbecue sauce
soft white rolls
coleslaw (see 'Goes well with...' below)

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

CHEF JOHN'S PULLED PORK BBQ

Chef John's Pulled Pork BBQ image

Use your favorite dry rub and barbeque sauce to make this succulent pork. A little trick I like is to put 2 ramekins with liquid smoke flavoring in with the meat and roast it slowly. Do your patriotic American duty and serve this on the cheapest, lightest white hamburger buns you can find.

Provided by Chef John

Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes

Time 12h15m

Yield 12

Number Of Ingredients 8

Ingredients

3 tablespoons dry barbeque rub, or more as needed
1 (3 1/2) pound bone-in pork shoulder blade roast
½ teaspoon liquid smoke flavoring, divided
1 cup water, divided
¾ cup barbeque sauce, or as needed
salt and freshly ground black pepper to taste
12 soft white hamburger buns
¾ cup barbeque sauce, divided

Steps:

Preheat oven to 210 degrees F (100 degrees C).
Sprinkle dry rub generously on all sides of pork roast and place meat into a heavy pan or Dutch oven.
Pour 1/4 teaspoon of liquid smoke flavoring into each of two 6-ounce ramekins; fill ramekins with 1/2 cup water each. Place ramekins into the Dutch oven on either side of the roast. Place lid onto Dutch oven.
Roast pork in the preheated oven until very tender, 12 hours. Remove roast from Dutch oven, place onto a work surface (such as a cutting board), and separate the meat from the bone using your fingers. Discard any large pieces of fat.
Roughly chop pork with a large knife or cleaver; drizzle with 3/4 cup barbeque sauce. Season with salt and black pepper.
Spread about 1 tablespoon barbeque sauce onto each bun and pile pork on buns to serve.

Nutrition Facts : Calories 344.2 calories, Carbohydrate 33.7 g, Cholesterol 52.1 mg, Fat 14.9 g, Fiber 1.4 g, Protein 17.2 g, SaturatedFat 5.1 g, Sodium 1331.6 mg, Sugar 8.1 g

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