Best Paula Deens Favorite Pulled Pork Sandwich Recipes

North Carolina-Style Spicy Pulled Pork Sandwiches image

Provided by Deen Brothers

Time 30m

Yield 10 to 12

Number Of Ingredients 17

1 tablespoon salt
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
Pinch of crushed red pepper flakes
Pinch of celery seeds
1 7-pound boneless pork shoulder
Down-Home Coleslaw
10 to 12 soft hamburger buns
3 cups cider vinegar
1 cup ketchup
2 tablespoons dry mustard powder
2 tablespoons packed dark brown sugar
2 tablespoons Worcestershire sauce
2 teaspoons crushed red pepper flakes
2 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon freshly ground black pepper

Steps:

For the pork, in a small bowl, stir together the salt, garlic powder, black pepper, red pepper flakes, and celery seeds. Using your fingers, rub the spice mixture all over the pork to coat evenly. Place pork in a large resealable plastic bag or a covered bowl; refrigerate overnight.
For the basting sauce, in a large saucepan, combine all the sauce ingredients, stirring to dissolve the sugar. Bring to a simmer over medium heat; simmer for 3 minutes. Let sauce cool; cover and refrigerate overnight.
Preheat oven to 300°F. Place a rack inside a large roasting pan; place the pork on the rack. Roast for 2 1/2 hours; pour half of the sauce over the pork. Bake for 1 to 2 hours more or until an instant-read thermometer inserted in the thickest part of the roast registers 180°F, basting pork every 30 minutes with sauce and drippings from the bottom of the pan.
Remove pork from the oven and let stand on the rack until cool enough to handle. Meanwhile, warm the remaining sauce in a saucepan over low heat. Transfer the warm pork to a cutting board and shred or chop the meat into bite-size pieces, mixing in some of the fat and skin. Transfer pork to a large bowl; add sauce to taste and mix well.
Serve the pork on buns with Down-Home Coleslaw, passing any remaining sauce on the side.

Paula Deen's Favorite Pulled Pork Sandwich Recipe - (4/5) image

Provided by Susan52

Number Of Ingredients 10

4 pounds bone-in, Bottom Butt pork roast
2 tablespoons brown sugar
2 tablespoons paprika
2 tablespoons garlic powder
salt and pepper to taste
1 can Sprite
1 cup apple cider vinegar
1 bottle BBQ sauce
hamburger buns and slaw (or preferred toppings) for serving
2 tablespoons Worcestershire sauce

Steps:

In a small mixing bowl, combine dry spices. Add pork butt to the crock of a large slow cooker. Pour can of Sprite or other lemon-lime soda, apple cider vinegar, and Worcestershire sauce on top of the pork. Top with dry spices, salt and pepper, and brown sugar. Pat into the meat. Cook on LOW 8-10 hours. Carefully pour off the liquid in the crock pot. Remove the bone and shred the meat. Pour entire bottle of BBQ sauce over shredded meat. Stir to combine. Serve on a bun piled high, top with prepared coleslaw.

Paula Deen's Slow Cooker Pulled Pork Recipe - (3.9/5) image

Provided by á-47111

Number Of Ingredients 8

2 tbsp chili powder
1 tbsp onion powder
1 1/2 tsp garlic powder
2 tsp kosher salt
1 tsp freshly ground pepper
Pinch of cayenne pepper (optional)
5 lbs boneless pork butt or shoulder
2 c barbecue sauce (homemade or store bought)

Steps:

In a small bowl, mix the chili powder, onion powder, garlic powder, salt, pepper, and cayenne. Rub the spice mixture on all sides of the pork. Cover and refrigerate for at least 2 hours, or overnight. Place pork in a slow cooker. Set on low heat and cook for 10 hrs. Transfer from the slow cooker to a roasting pan and shred with two forks, removing any large pieces of fat. Pour the broth into a heatproof pitcher or large fat separator, and skim off the fat. Put the pork back into the slow cooker. Combine the skimmed broth, and the barbecue sauce. Stir into the pork, and cook for 2 hrs. Serves 10-15