BEST PULLED-PORK RECIPE OVEN - HOW TO MAKE PULLED PORK
This easy pulled-pork recipe cooked in the oven makes the BEST pulled-pork sandwiches.
Provided by Lauren Miyashiro
Categories dairy-free dinner party picnic tailgate dinner main dish meat
Total Time 3 hours 20 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 6-8
Number Of Ingredients 16
Steps:
- Make pork: Preheat oven to 300°. Trim excess fat from pork and cut into large pieces to fit in a large Dutch oven.
- In a small bowl, combine brown sugar, salt, paprika, garlic powder, onion powder, and cumin, then season with black pepper. Rub all over pork. (This can be done the night before.)
- In a large Dutch oven over medium high heat, heat oil. Working in batches, add pork and sear on all sides. (Spices can burn quickly so don’t let it go for too long!)
- Pour beer around pork and cover with lid. Transfer to oven and cook until pork is beginning to turn tender, about 3 hours. Remove lid and cook until pork is very tender and pulls apart easily with a fork, 1 to 2 hours more.
- Remove pork from Dutch oven and let rest while you prepare barbecue sauce.
- Make barbecue sauce: To the pan drippings in the Dutch oven, whisk in ketchup, apple cider vinegar, mustard, brown sugar and Worcestershire. Over medium-high heat, bring mixture to a boil. Reduce heat, and simmer until thickened slightly, about 5 minutes.
- Shred pork using two forks. Toss shredded meat with about half the barbecue sauce.
- Serve warm with buns and more barbecue sauce.
Nutrition Facts : Calories 634 calories
FRENCH DIP SANDWICHES – HOW TO MAKE THE BEST FRENCH DIP ...
French dip sandwiches are the ultimate comfort food. The crusty bread is piled high with tender beef and golden onions, then served warm with a delicious jus.
Provided by Ree Drummond
Categories comfort food dinner main dish meat
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
Yield 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 475˚ degrees. Tie the piece of meat tightly with a couple of pieces of kitchen twine.
- In a small bowl, mix together the salt, pepper, oregano and thyme. Rub the seasoning mixture all over the surface of the beef. Place the beef on a roasting rack in a roasting pan and roast it to medium-rare, about 20 to 25 minutes, until it registers 125˚ degrees on a meat thermometer. (If you want it less pink, go to 135˚.) Remove the meat to a cutting board and cover it with foil.
- Place the roasting pan on the stovetop burner over medium-high heat. Add the onions and garlic and cook, stirring, for 5 minutes, until they are soft and golden. Sprinkle in the soup mix, then pour in the consomme, broth, sherry, Worcestershire, soy sauce, and water. Bring it to a boil, then reduce the heat to low. Simmer for 45 minutes, stirring occasionally, to develop the flavors. Add more water if it starts to evaporate too much. Pour the liquid through a fine mesh strainer and reserve both the liquid and the onions.
- Slice the beef very thin. Pile the beef and caramelized onions on the toasted rolls, then serve with a side of jus.
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