PULLED PORK BARBECUE
Tyler Florence's Pulled Pork Barbecue recipe from Food Network starts with a flavorful dry rub that includes paprika, brown sugar and mustard powder.
Provided by Tyler Florence
Time 9h35m
Yield 12 servings
Number Of Ingredients 31
Steps:
- Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.
- Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.
- While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it.
- When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.
- While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.
- To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw. Serve with pickle spears and the remaining sauce on the side.
- Combine the cabbage, carrots, red onion, green onions, and chile in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.
AWESOME PULLED PORK BBQ
This is a pulled pork BBQ that is sure to please everyone's taste. Best to use a slow cooker!
Provided by Randy
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 10h30m
Yield 10
Number Of Ingredients 20
Steps:
- Place pork in a slow cooker and season to taste with garlic powder, poultry seasoning, salt, and pepper. Add quartered onion, apple, and 3 celery stalks. Pour chicken broth into slow cooker.
- Cook on Low until very tender, about 8 hours. Transfer pork to a large platter and discard juice and vegetables. Shred pork with a fork and return to the slow cooker.
- Prepare barbecue sauce while pork is cooking. Melt butter in a large saucepan or small Dutch oven over medium heat; cook and stir 2 cups celery and 1 1/2 cups onion until onion is translucent, about 5 minutes. Add ketchup, water, vinegar, brown sugar, Worcestershire sauce, mustard, liquid smoke, and 1 tablespoon garlic powder; mix. Reduce heat to low and simmer, stirring occasionally, until sauce is thickened, about 10 minutes. Pour barbecue sauce over shredded pork.
- Continue cooking pork on Low heat until flavors combine, about 2 hours.
Nutrition Facts : Calories 548.1 calories, Carbohydrate 44.2 g, Cholesterol 131.5 mg, Fat 23.5 g, Fiber 2 g, Protein 41.4 g, SaturatedFat 10.7 g, Sodium 1513.8 mg, Sugar 37.4 g
CAROLINA-STYLE PORK BARBECUE
I am originally from North Carolina (where swine is divine) and this recipe for the slow cooker is a family favorite. My husband swears my authentic Carolina 'cue is the best BBQ he has ever eaten! -Kathryn Ransom Williams, Sparks, Nevada
Provided by Taste of Home
Categories Lunch
Time 6h30m
Yield 14 servings.
Number Of Ingredients 15
Steps:
- Cut roast into quarters. Mix brown sugar, salt, paprika and pepper; rub over meat. Place meat and onions in a 5-qt. slow cooker., In a small bowl, whisk vinegar, Worcestershire sauce, sugar and seasonings; pour over roast. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast; cool slightly. Reserve 1-1/2 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Shred pork with two forks. Return pork and reserved juices to slow cooker; heat through. Serve on buns with coleslaw.
Nutrition Facts : Calories 453 calories, Fat 22g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 889mg sodium, Carbohydrate 35g carbohydrate (14g sugars, Fiber 3g fiber), Protein 27g protein.
MISS LAVONE'S PULLED PORK BARBEQUE
This is my mother's recipe, with some of my additions, for homemade pulled pork sandwiches. Shredded pork, cooked in homemade barbecue sauce, served on a large BBQ bun. It's kind of sweet, tart and tangy, and oh so good, all at the same time. Ask if anyone wants their bun dipped. Stab the top of the bun with a meat fork and dip it in the sauce. Will have to eat these with a fork. Good served with homemade potato salad and baked beans. Enjoy!
Provided by Julia Ferguson @judyjellybean
Categories Chicken
Number Of Ingredients 17
Steps:
- If using leftover roast, skip to # 2. Season pork roast with garlic powder and pepper. Place in dutch oven, fat side up and roast in 350 degree oven without lid for about 1 hour. Cover and roast for another 1 1/2-2 hrs at 300 degrees. You want the roast to be very tender, almost falling off the bone (so to speak). When done remove from oven and set aside until cool enough to handle.
- When cool, remove and discard any bones, fat and connective tissue. Pull apart the meat into shreads or cut into chunks and place in large saucepan.
- In bottom portion of tea ball with a screw-on-lid, or in a piece of cheesecloth, place the 2 tsp. of pickeling spice. Place top on tea ball or if using cheesecloth, tie up with kitchen string or cut a long strip of cheesecloth to tie up the spices into a ball, making sure it is tied securely, so spices cannot escape. Hang the tea ball on inside of saucepan, so the ball hangs down into the pan. If using cheesecloth, just drop spice ball into the pan with the meat.
- Add all the other ingredients. On medium heat bring to just boiling. Place lid on pan, lower heat to a simmer and let cook at least 2 hrs., stir occasionally. If meat was cut into chunks it may need a little help to get it to shred. Just use 2 forks to help break up the chunks, as you stir. When meat is broken up and stringy, remove spice ball and garlic cloves, before serving.
- Serve on large BBQ buns with your favorite condiments. Don't forget the potato salad and baked beans. ENJOY!
- NOTE: You want enough sauce to cover all ingredients. If your roast is much larger, then double the sauce ingredients. This recipe could probably be done in the crockpot, as well.
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