HOMEMADE PULLED PORK RECIPE RECIPES

SLOW COOKER TEXAS PULLED PORK RECIPE | ALLRECIPES

Slow Cooker Texas Pulled Pork Recipe | Allrecipes image

Slow cooked, Texas-style pulled pork that is served on a buttered and toasted roll. My family's favorite.

Provided by cmccreight

Categories Pulled Pork

Total Time 5 hours 15 minutes

Prep Time 15 minutes

Cook Time 5 hours 0 minutes

Yield 8 sandwiches

Number Of Ingredients 14

Ingredients

1 teaspoon vegetable oil
1 (4 pound) pork shoulder roast
1 cup barbeque sauce
½ cup apple cider vinegar
½ cup chicken broth
¼ cup light brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 extra large onion, chopped
2 large cloves garlic, crushed
1 ½ teaspoons dried thyme
8 hamburger buns, split
2 tablespoons butter, or as needed

Steps:

Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.

Nutrition Facts : Calories 527.7 calories, CarbohydrateContent 45.5 g, CholesterolContent 98.4 mg, FatContent 23.2 g, FiberContent 2.6 g, ProteinContent 31.9 g, SaturatedFatContent 8.7 g, SodiumContent 802.7 mg, SugarContent 17.1 g

PULLED PORK SANDWICHES RECIPE - NYT COOKING

Pulled Pork Sandwiches Recipe - NYT Cooking image

This recipe takes a good deal of time, but it yields a lot of sandwiches, more than enough for a sloppy, spicy dinner party feast. You’ll roast a dry-rubbed pork shoulder in the oven until it’s pull-apart tender, 3 or 4 hours that you can spend doing other things while your kitchen fills with the aroma of the cooking meat. Then you’ll assemble a quick slaw and simmer a tangy barbecue sauce for about 10 minutes before putting it all out on the table with soft rolls. Serve the combination warm, at any time of the year, for a weekend project well worth an afternoon’s work.

Provided by Melissa Clark

Total Time 6 hours

Yield 8 to 10 servings

Number Of Ingredients 28

Ingredients

1 1/2 teaspoons whole coriander seed
1 1/2 teaspoons whole cumin seed
1 1/2 teaspoons black peppercorns
2 1/4 teaspoons coarse kosher salt
1 1/2 teaspoons dry mustard powder
1 1/2 teaspoons chile powder
3 tablespoons dark brown sugar
3 1/2 pounds boneless pork shoulder
Hamburger or brioche buns, for serving
1 1/2 cups ketchup
1/4 cup packed dark brown sugar
2 tablespoons molasses
2 garlic cloves, minced or grated
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
2 teaspoons sweet or hot paprika
1 teaspoon black pepper
1 teaspoon dry mustard powder
Pinch of cayenne
Dash of hot sauce, more to taste
1 small head green cabbage, outer leaves removed, shredded (about 1 1/2 pounds)
1/2 small red onion, thinly sliced
1 large jalapeño, seeded if desired, thinly sliced
3/4 cup mayonnaise
2 tablespoons cider vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon coarse kosher salt
Black pepper

Steps:

Assemble the spice rub for the pork: In a dry, small skillet over medium-low heat, toast coriander, cumin and peppercorns until fragrant, 1 to 2 minutes. Using a spice grinder or mortar and pestle, grind toasted spices into a fine powder. Transfer to a bowl and mix with salt, mustard powder, chile powder and sugar.
If your roast is tied up, untie it. Massage meat generously with spice rub. If you have time, let meat rest for an hour or two at room temperature, or refrigerate for several hours or overnight.
Heat oven to 300 degrees. Place pork in a baking pan and roast for 3 to 4 hours or until meat is pull-apart tender and internal temperature reads 200 degrees on a meat thermometer. Let meat cool for at least 30 minutes before pulling it apart and shredding with your hands or two forks. (This works best when the meat is warm but not hot.)
Prepare the barbecue sauce: Combine ingredients in a medium pot. Simmer over medium-low heat for 15 to 20 minutes, stirring occasionally, until sauce has deepened in color. Season with more hot sauce if you like. Add two-thirds of the sauce to meat and toss to coat, adding more sauce as needed. (Any leftover sauce will keep for at least 2 weeks in the refrigerator.)
Make the slaw: Combine cabbage, onion and jalapeño in a large bowl. In a small bowl, whisk together mayonnaise, vinegar, olive oil, salt and pepper. Add dressing to cabbage and toss well.
Serve pulled pork with slaw, buns and hot sauce on the side, letting people assemble their own sandwiches.

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Calories 251 calories per serving

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