LIGHTENED UP PULLED PORK
This has much less fat than it's authentic version! I like to use chipotle and honey barbeque sauce but I suggest you use your favorite. The best part is you can put this in the crockpot before you leave for work and dinner will be ready when you get home!
Provided by cookiedog
Categories Pork
Time 5h20m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Trim fat from pork then cut into 3-inch cubes. Place in a large slow cooker with onion, barbecue sauce, brown sugar and vinegar. Cook on HIGH for 5 hours or LOW for 10 hours.
- Remove meat with a slotted spoon. Shred pork using 2 forks and stir in half the sauce.
- Place meat inside rolls and spoon remaining sauce over top; close sandwiches.
LIGHTENED UP BBQ PULLED PORK SANDWICH
Everyone in my family loves these and will choose them in a line-up. They're so surprisingly light and with the instant pot they're so fast! Can't go wrong.
Provided by Lillie
Number Of Ingredients 4
Steps:
- *Our favorite super simple (non-low carb!) homemade bbq sauce: I don't always want to spend the carbs on all this sugar but sometimes I just-- do!
- Whisk together 1 cup ketchup, 1 cup brown sugar, and 1-2 tbs liquid smoke and microwave for a minute or bring to a light boil on the stove.
Nutrition Facts : ServingSize 1 brioche bun with 100 grams of pork and 80 grams slaw and 2.5 Tbs Stubbs, Calories 360 kcal, Fat 8 g, Carbohydrate 45 g, Protein 26 g
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.
PLEASINGLY EASY PULLED PORK
Pulled pork, in its simplest and fastest of slow-cooked methods, begins with boneless pork shoulder. The top of a pork shoulder is referred to as a "butt" or "Boston butt" BUT it is shoulder meat nonetheless. It was shipped in barrels at one time, and it was buttressed up the sides of the barrels, as the fable goes. The higher the cut the fattier the meat; if you want to remove fat from pulled pork, make it a day ahead to cool it and skim.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Preheat oven to 300 degrees F, rack 1 rung below center.
- Bring pork to room temperature, about 30 minutes, and pat dry.
- Combine paprika, salt, garlic, onion, oregano or marjoram and pepper in a bowl, then coat meat evenly, rubbing mixture into meat.
- Heat a large Dutch oven over medium-high heat with oil, 3 turns of the pan. When oil ripples and smokes, add the meat and brown on all sides, 8 to 10 minutes total. Add beer, wine or cider and reduce a minute or so, then add stock. Cover and place in oven. Cook 3 hours until very tender, then shred meat with tines of 2 forks, removing larger pieces of fat or connective tissue as you work. Stir meat and drippings together with Barbecue Sauce, if using.
- Heat oil in medium saucepot or skillet over medium to medium-high heat. Add onions, chile, garlic, salt and pepper, then soften 5 to 6 minutes. Add vinegar and reduce 1 to 2 minutes, then add ketchup or sauce, Worcestershire, brown sugar and hot sauce. Simmer over low heat for flavors to combine. Add to pork and drippings and combine.
LIGHTER PULLED PORK
In this recipe a pork tenderloin is used as a leaner alternative to pork butt to make that same, delicious pulled pork we all love.
Provided by LikesItHot
Categories Pork
Time 4h10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Heat the olive oil in a pan and use it to lightly brown the sides of the tenderloin.
- Place tenderloin and bbq sauce in a slow cooker and cook on low for about 4-5 hours.
- Remove from the slowcooker and shred the meat. Serve and enjoy.
Nutrition Facts : Calories 165.9, Fat 7.4, SaturatedFat 1.8, Cholesterol 73.7, Sodium 59, Protein 23.4
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