Best Sweet And Spicy Pulled Pork Recipes
SWEET AND SPICY GINGER BEER PULLED PORK
This is a relaxed slow cooker recipe. I've never really measured ingredients out as I've gone, but the end result is absolutely amazing. I never even use BBQ sauce, but you can if you want. Feel free to play with the ingredients, more or less here and there, to suit the tastes of your family. And get ready for a whole lot of mmmmmmm.
Provided by Christie Biggers
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 10h10m
Yield 18
Number Of Ingredients 9
Steps:
- Arrange sweet onions in the bottom of a slow cooker.
- Mix salt, brown sugar, paprika, black pepper, garlic powder, and red pepper flakes together in a bowl until seasonings are well mixed; rub all over pork roast. Place roast in the slow cooker, fat-side up. Brush any leftover seasonings mixture from the work surface into the slow cooker.
- Cook on Low for 1 hour. Pour ginger beer into slow cooker. Continue cooking until roast is tender and pulls apart easily with a fork, 9 to 11 hours.
Nutrition Facts : Calories 190.1 calories, Carbohydrate 3.1 g, Cholesterol 64.8 mg, Fat 11.8 g, Fiber 0.6 g, Protein 17 g, SaturatedFat 4.4 g, Sodium 253 mg, Sugar 1.5 g
SWEET-AND-SPICY PULLED PORK
Categories Pork
Number Of Ingredients 13
Steps:
- FOR SAUCE: Bring ketchup, apple cider vinegar, Worcestershire sauce, brown sugar, and Dijon mustard to boil in heavy large saucepan. Reduce heat to low and simmer until sauce thickens, stirring occasionally, about 15 minutes. DO AHEAD: Can be made 1 week ahead. Cover and refrigerate. Rewarm sauce before using. FOR MARINADE AND PORK: Whisk soy sauce, Worcestershire sauce, sugar, garlic, and crushed red pepper in medium bowl. Pour marinade into large (2-gallon) heavy-duty resealable plastic bag. Add pork; turn to coat. Seal bag and chill 1 day, turning bag occasionally. Place handful of torn newspaper in bottom of charcoal chimney. Top with 35 briquettes. Remove top rack from grill; place chimney on lower rack. Light newspaper; burn until charcoal is ash gray, about 30 minutes. Open bottom grill vent. Turn hot charcoal out onto rack; spread charcoal to cover half of rack. Add enough water to come halfway up sides of 1 large or 2 small disposable foil pan(s); place next to charcoal. Replace top grill rack. Place pork on top rack over pan(s). Close lid. Place stem of meat thermometer through vent in lid to monitor temperature inside barbecue (thermometer tip should not touch meat or grill rack). Use bottom and top vents to maintain temperature between 250°F and 325°F; open vents to increase heat and close to decrease heat. Cook pork 2½ to 3 hours, checking temperature of barbecue every 30 minutes. When temperature drops below 250°F, light 35 more briquettes in chimney. Remove top rack; spread fresh briquettes onto briquettes on bottom grill rack. Replace top rack, turn pork. Cook pork over pan(s) of water until tender and thermometer inserted into thickest part registers 175°F, maintaining temperature in barbecue, about 2½ to 3 hours longer. Transfer pork to platter; let stand 30 minutes. DO AHEAD: Can be made 1 day ahead. Cool 1 hour. Cover with foil; chill. Rewarm, covered, in 350°F oven for 45 minutes. Shred pork; serve with sauce.
SWEET AND SPICY PULLED-PORK FOLDS
Steps:
- Combine pork, cranberry juice, chicken stock, orange juice, Worcestershire sauce, ketchup, barbecue sauce, and chipotle peppers in saucepan and bring to a boil. Reduce heat to medium-low and, cover, and let simmer for 20-30 minutes. Remove pork and shred with two forks. Add back to saucepan and continue to cook over medium heat for another 10-15 minutes (until sauce has thickened a bit and pork has been incorporated into sauce). Brush each tortilla with olive oil and grill 1 minute per side. Remove from grill and top with pork mixture. Optional, top with sour cream. Enjoy!!
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