Best Chef Johns Pulled Pork Bbq Recipes
CHEF JOHNS PULLED PORK BBQ
from all recipes.com. Cooks overnight. This is one of the few pulled pork recipes that does not cook in a slow cooker. Slow roast in the oven and don't omit the liquid smoke.
Provided by surus
Categories Pork
Time 12h15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 210*F.
- Sprinkle roast generously with rub and place in heavy Dutch oven.
- pour 1/4 t liquid smoke into each of two ramekins, add 1/2 c water to each and place in Dutch oven on either side of the roast. Cover with lid.
- roast pork for 12 hours, until very tender. Remove from Dutch oven and place on work surface. Discard bone and any large pieces of fat.
- roughly chop pork with knife or cleaver. Drizzle with bbq sauce. Season with salt and pepper.
- spread bbq sauce on buns and pile pork on buns to serve. Top w coleslaw if desired.
Nutrition Facts : Calories 149.2, Fat 1.9, SaturatedFat 0.5, Sodium 371.3, Carbohydrate 28.3, Fiber 1, Sugar 7.8, Protein 4.1
ALL-AMERICAN BARBECUE SAUCE
I'm very excited to show you my take on America's most popular style of barbecue sauce--which of course originated in and around Kansas City. After you make a batch of this and taste just how incredible it is, I don't think you'll ever buy that stuff from the store again. Sauce may be used right away, but for best results, wrap and refrigerate for a day or two before using to allow the flavors to develop.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 5m
Yield 24
Number Of Ingredients 11
Steps:
- Combine ketchup, brown sugar, molasses, vinegar, paprika, chili powder, cayenne, black pepper, allspice, coriander, and cumin in a mixing bowl and whisk thoroughly.
Nutrition Facts : Calories 45 calories, Carbohydrate 11.6 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.4 g, Sodium 226 mg, Sugar 10.1 g
CAROLINA-STYLE "WHOLE HOG" BARBECUE PORK
I'm showing you how to do a "whole hog" barbecue without a 6-foot-long barbecue pit, which you probably don't have, and without a whole hog, which you definitely don't have. While you probably could get those things if you really needed to, by using this experimental, mini version, you really don't have to. Serve on buns.
Provided by Chef John
Categories BBQ & Grilled Pork
Time 9h15m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat the oven to 250 degrees F (120 degrees C).
- Cut ribs, pork shoulder, tenderloin, pork belly, and pork sirloin in half.
- Combine kosher salt, brown sugar, smoked salt, smoked paprika, black pepper, cumin, garlic powder, onion powder, and cayenne for dry rub in a small bowl with a spoon.
- Season cuts of meat on both sides with dry rub; reserve about 4 teaspoons of the rub to season the cooked pork if needed after tasting.
- Place a piece of heavy-duty foil on a sheet pan. Place a half of ribs down in the center of the foil; top with shoulder, tenderloin, pork belly, and sirloin. Top with other rib half. Wrap tightly in 3 more layers of foil. Transfer to a Dutch oven.
- Roast in the preheated oven until meat is falling off the bone and very, very tender, about 9 hours.
- Remove bones and pull/shred meat before serving. All or some of the rendered fat can be mixed into the meat.
Nutrition Facts : Calories 775 calories, Carbohydrate 3.7 g, Cholesterol 228.8 mg, Fat 56.3 g, Fiber 0.3 g, Protein 60.7 g, SaturatedFat 20.2 g, Sodium 1625.2 mg
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