BBQ PULLED PORK RECIPES

Name: BBQ pulled pork
Prep time: 10 min
Cook time: 5 h 10 min
Total time: 5 h 20 min
Yield: Makes enough for 16 buns with leftovers
Cuisine: American
Ingredients: 2 ½kg boneless pork shoulder, skin removed; 3 tbsp olive oil; 2 tsp Spanish paprika (pimentón); 2 tsp mustard powder; 1 tsp garlic salt; 1 tsp onion salt; 1 tbsp liquid smoke (optional, see tip, below); 16 brioche buns (see 'goes well with'); Tangy cabbage slaw, homemade chipotle molasses BBQ sauce (see recipes in 'goes well with') and sweet-and-sour pickled cucumbers from a jar, sliced

BBQ PULLED PORK RECIPE - BBC GOOD FOOD

BBQ pulled pork recipe - BBC Good Food image

An American classic, the meat is slow-cooked then shredded or ‘pulled’ and layered with BBQ sauce, pickles and slaw in a soft brioche bun

Provided by Jennifer Joyce

Categories Main course

Total Time 5 hours 20 minutes

Prep Time 10 minutes

Cook Time 5 hours 10 minutes

Yield Makes enough for 16 buns with leftovers

Number Of Ingredients 9

Ingredients

2 ½kg boneless pork shoulder, skin removed
3 tbsp olive oil
2 tsp Spanish paprika (pimentón)
2 tsp mustard powder
1 tsp garlic salt
1 tsp onion salt
1 tbsp liquid smoke (optional, see tip, below)
16 brioche buns (see 'goes well with')
Tangy cabbage slaw, homemade chipotle molasses BBQ sauce (see recipes in 'goes well with') and sweet-and-sour pickled cucumbers from a jar, sliced

Steps:

Heat oven to 150C/130C fan/gas 2. Rub the pork with 2 tbsp of the olive oil. Heat a large non-stick pan until very hot and sear the pork on all sides until golden brown.
Place the meat on a wire rack in a roasting tin. Mix the paprika, mustard powder, garlic and onion salt, and some black pepper with the liquid smoke, if using. Brush all over the meat.
Add 1 cup of water to the roasting tin, cover very tightly with foil and cook for 5 hrs or until almost falling apart.
Drain the juices from the meat into a measuring jug. Shred the pork using 2 forks, discarding the fat.
Skim off the fat from the juices. Mix 125ml of the juices with 4 tbsp BBQ sauce (see recipe in 'goes well with') and pour over the meat. Keep warm until serving, or reheat.
To assemble, pile the meat into the halved brioche buns, spoon over the BBQ sauce, top with coleslaw and pickles, and sandwich together.

Nutrition Facts : Calories 251 calories, FatContent 16 grams fat, SaturatedFatContent 5 grams saturated fat, ProteinContent 26 grams protein, SodiumContent 0.8 milligram of sodium

BBQ PORK FOR SANDWICHES RECIPE | ALLRECIPES

BBQ Pork for Sandwiches Recipe | Allrecipes image

This is so easy and very tasty. Serve on buns with French fries or potato chips.

Provided by KMB233

Categories Pulled Pork

Total Time 4 hours 45 minutes

Prep Time 15 minutes

Cook Time 4 hours 30 minutes

Yield 12 servings

Number Of Ingredients 3

Ingredients

1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbeque sauce

Steps:

Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
Bake in the preheated oven for 30 minutes, or until heated through.

Nutrition Facts : Calories 354.7 calories, CarbohydrateContent 15.2 g, CholesterolContent 82.9 mg, FatContent 18.1 g, FiberContent 0.3 g, ProteinContent 30.2 g, SaturatedFatContent 7 g, SodiumContent 623.2 mg, SugarContent 10.9 g

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BBQ PULLED PORK SANDWICHES RECIPE | ROBERT IRVINE | FOOD ...

From foodnetwork.com
Reviews 4.6
Total Time 110 minutes
Category main-dish
Cuisine american

Combine the granulated and brown sugars, chili powder, paprika, garlic powder, onion powder, pepper, salt, mustard and cayenne in a bowl and mix well. Store in an airtight container.

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SLOW COOKER BBQ PULLED PORK RECIPE - NYT COOKING

If you’ve spent any time on Pinterest or food blogs, you’ve likely come across a recipe for three-ingredient barbecue pulled pork that can be made in the slow cooker. Methods and ingredients vary, but the recipe almost always calls for boneless pork shoulder, some sort of dark cola (usually Dr Pepper or root beer) and barbecue sauce. Dubious? We were too, so we asked the members of our NYT Cooking Community Facebook page if anyone had ever made it and if they liked it. We received more than 150 very opinionated responses. Many readers have come up with their own clever twists, like using coffee or beer in place of cola, adding onions or chipotles, rubbing the meat with a spice blend and searing the meat before cooking. We tried cooking it a few different ways and found we liked this adaptation best. It calls for a few more ingredients and an extra step or two, but it’s got layers of flavor and it’s still mostly fuss-free. (You can find the pressure-cooker version of this recipe here.)
From cooking.nytimes.com
Reviews 4
Total Time 1
Cuisine american

Drain most of the liquid from the slow cooker and shred the meat directly in the pot. Add about 1/2 cup of the barbecue sauce and stir to combine. (At this point, if you like crisp bits in your pulled pork, you can spread the shredded pork on a sheet pan and place under a broiler for a couple minutes then return to the slow cooker.) Taste and add more barbecue sauce, hot sauce, salt or pepper, if desired. Serve with soft rolls and extra sauce on the side.

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PULLED BBQ PORK RECIPE: HOW TO MAKE IT

During years of vacationing on the North Carolina coast, I became hooked on their pork barbecue. The version I developed is a favorite at potluck dinners. —Joseph Sarnoski, West Chester, Pennsylvania
From tasteofhome.com
Reviews 4.1
Total Time 115 minutes
Category Lunch
Calories 518 calories per serving

In a large skillet, saute onions in oil until tender. Add the garlic, pepper flakes and pepper; cook 1 minute longer. Stir in the tomatoes, brown sugar, vinegar, hot pepper sauce, Worcestershire and cumin. Cook over medium heat until heated through and sugar is dissolved., Cut roast in half. Place in a 5-qt. slow cooker; pour sauce over the top. Cover and cook on low for 10-12 hours or until meat is tender. Remove roast; cool slightly. Skim fat from cooking juices. Shred meat with 2 forks and return to the slow cooker. Heat through. With a slotted spoon, place 3/4 cup meat mixture on each roll.

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PULLED BBQ PORK RECIPE: HOW TO MAKE IT

In a large skillet, saute onions in oil until tender. Add the garlic, pepper flakes and pepper; cook 1 minute longer. Stir in the tomatoes, brown sugar, vinegar, hot pepper sauce, Worcestershire and cumin. Cook over medium heat until heated through and sugar is dissolved., Cut roast in half. Place in a 5-qt. slow cooker; pour sauce over the top. Cover and cook on low for 10-12 hours or until meat is tender. Remove roast; cool slightly. Skim fat from cooking juices. Shred meat with 2 forks and return to the slow cooker. Heat through. With a slotted spoon, place 3/4 cup meat mixture on each roll.

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CRANBERRY BBQ PULLED PORK RECIPE: HOW TO MAKE IT

Cranberry sauce adds a yummy twist to pulled pork, and my family can't get enough of it! The pork cooks to tender perfection in the slow cooker, which also makes this dish conveniently portable. —Carrie Wiegand, Mount Pleasant, Iowa
From tasteofhome.com
Reviews 4.8
Total Time 09 hours 20 minutes
Category Lunch
Calories 409 calories per serving

Cut roast in half. Place in a 4-qt. slow cooker. Add cranberry juice and salt. Cover and cook on low 8-10 hours or until meat is tender., Remove roast and set aside. In a small saucepan, combine the cranberry sauce, ketchup, cranberry juice, brown sugar, seasonings and liquid smoke if desired. Cook and stir over medium heat until slightly thickened, about 5 minutes., Skim fat from cooking juices; set aside 1/2 cup juices. Discard remaining juices. When cool enough to handle, shred pork with 2 forks and return to slow cooker., Stir in sauce mixture and reserved cooking juices. Cover and cook on low about 1 hour or until heated through. Serve on buns. , Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

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PRESSURE COOKER BBQ PULLED PORK RECIPE - NYT COOKING

A pressure cooker provides a nifty shortcut to perfect pulled pork. This recipe calls for braising the meat in a dark soda like Dr Pepper or Coca-Cola, and the results are lush and tender — savory, slightly sweet and tangy. Once the pork is done, you can customize it to your taste using your favorite barbecue and hot sauces. Adding lots of black pepper and a few dashes of Southern-style hot sauce, like Crystal, Louisiana or Tabasco, is a very good idea. Like many braises, the pork improves overnight and can be cooked up to three days in advance; shred and warm it gently on the stovetop before tossing it with sauce and serving. The pork makes satisfying sandwiches on soft rolls (try coleslaw as a topping), but it could also be used in tacos or served over grits. (You can find the slow-cooker version of this recipe here.)
From cooking.nytimes.com
Reviews 5
Total Time 2 hours

Add the onion to the pot. Add the soda and stir to thoroughly scrape up the browned bits at the bottom of the pot. Close the lid and cook on high pressure for one hour. Turn off the pressure cooker and allow the pressure to release naturally for 15 minutes. Open the lid. Using tongs or a slotted spoon, remove the pork and onion bits to a large serving bowl. Using two forks, coarsely shred the meat. Add 1/2 cup barbecue sauce and a few spoonfuls of the cooking liquid to moisten. (Discard remaining cooking liquid.) Taste and add salt, pepper, hot sauce, and more barbecue sauce as you like. Serve with soft rolls and extra sauce on the side.

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Total Time 8 hours 10 minutes
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