Best Pulled Porkmartha Stewart Recipes

Pulled Pork/Martha Stewart Recipe - (5/5) image

Provided by lisalang

Number Of Ingredients 9

3/4 cup ketchup
1 tablespoon light-brown sugar
4 garlic cloves, finely chopped
3/4 teaspoon dried sage
1/2 teaspoon dried oregano
coarse salt and ground pepper
3-pound boneless pork shoulder, trimmed of excess fat
Tangy Red Cabbage, for serving (see above; optional)
6 crusty white rolls, split in half horizontally

Steps:

n a 5- to 6-quart slow cooker, stir together 1/2 cup ketchup, sugar, garlic, sage, oregano, 1 teaspoon coarse salt, and 1/2 teaspoon pepper. Cut pork in half lengthwise; add to slow cooker, turning to coat. Cover, and cook on low until meat is very tender and falling apart, about 8 hours (or on high for 6 hours). Meanwhile, prepare Tangy Red Cabbage, if desired. Transfer pork to a large bowl. Using a large spoon, skim off and discard any fat from surface of cooking liquid. With two forks, pull meat apart until shredded. Pour any juices from slow cooker over pork, add remaining cup ketchup, and stir to combine; season with salt and pepper. Spoon meat onto bottom half of rolls; add red cabbage, if desired, and top of roll.

Classic North Carolina Pulled Pork image

Provided by Martha Stewart

Time P1DT8h30m

Number Of Ingredients 17

1/2 boneless pork shoulder (about 4 pounds), trimmed but with a layer of fat left on
2 tablespoons coarse salt
5 medium cloves garlic, pressed through a garlic press or mashed to a paste
2 tablespoons safflower oil
1 tablespoon granulated sugar
2 tablespoons packed light-brown sugar
1 tablespoon sweet paprika
3/4 teaspoon freshly ground black pepper
1/4 teaspoon dry mustard
1/4 teaspoon dried thyme
1 cup white vinegar
1/3 cup ketchup
1/3 cup packed light-brown sugar
1 tablespoon coarse salt
3/4 teaspoon red-pepper flakes
1 teaspoon freshly ground black pepper
Potato buns, coleslaw, thinly sliced seedless cucumber, and pickles, for serving

Steps:

Season pork all over with salt. Cover with plastic wrap and refrigerate overnight. The next day, stir together garlic and oil. Mix together sugars, paprika, pepper, mustard, and thyme. Rub oil mixture over pork, then sugar mixture. Let stand while you heat grill.
Open grill vents. Prepare a chimney with 80 charcoal briquettes; place on small lower grate. Ignite; let burn until top layer is turning ash gray, about 20 minutes. Place a small disposable roasting pan on one side of grate. Add 2 cups hot water. Pour coals in on other side. Top with main grill grate.
Place pork on grill, over pan of water. Cover grill with lid, keeping top and bottom vents halfway open. Every hour, add briquettes (about 16) as needed to keep grill temperature at a steady 300 degrees. Cook until a thermometer inserted in thickest part of pork registers about 200 degrees, 7 to 8 hours.
Let meat stand 20 minutes before pulling apart with two forks. Meanwhile, whisk together sauce ingredients in a bowl. Toss pulled pork with 1 cup sauce. Pile pork on buns, then top with slaw and cucumber. Serve, with pickles and remaining sauce on the side.

Island Pork Tenderloin P90X Recipe - (5/5) image

Provided by cllycan

Number Of Ingredients 10

16 oz pork tenderloin
1/2 tsp salt
1/4 tsp pepper
1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp cinnamon
2 tsp olive oil
1/4 c brown sugar
1/2 Tbs fresh garlic, finely chopped
1/2 Tbs Tabasco sauce

Steps:

Preheat oven to 350. Stir together first group of ingredients. Coat pork with seasonings. Brown pork in oil. Stir together remaining ingredients. Pat on top of pork. Bake for about 40-50 minutes, till pork is done.