PIONEER WOMAN PULLED PORK RECIPES
PULLED PORK RECIPE | REE DRUMMOND | FOOD NETWORK
Provided by Ree Drummond : Food Network
Categories main-dish
Total Time 120 minutes
Cook Time 20 minutes
Yield 16 servings
Number Of Ingredients 10
Steps:
- Stir together the brown sugar, chile powder, paprika, garlic powder, salt, black pepper and cayenne in a small bowl. Rub the mixture all over the pork shoulder. Wrap the pork in plastic wrap and refrigerate for several hours or preferably overnight.
- Preheat the oven to 300 degrees F.
- Place the pork in a large pot on a bed of the onion halves. Roast until fork-tender and falling apart, about 7 hours. Remove the pork from the pot and set it on a cutting board. Slice some of the onion.
- Place the pot on the stove over medium-high heat and add 1/2 to 1 cup of hot water. Scrape the pan to loosen up the bits and cook for 5 minutes to reduce. Pour in the barbecue sauce and stir to heat.
- Shred the meat with two forks, add the sliced onions to the pork and then toss in the barbecue sauce until it's coated to your liking! Serve on hamburger rolls.
3 EASY PULLED PORK DISHES - THE PIONEER WOMAN
Steps:
- Heat a nonstick skillet over medium high heat. Spray skillet with cooking spray. Whisk eggs and sour cream together until well-combined. Pour eggs into the skillet and stir. Add tortilla chips and pico de gallo while eggs are still a little wet. Continue to stir eggs until cooked through. Transfer eggs to plate and sprinkle with cheese. Top with more pico de gallo if desired. Using a paper towel, wipe out the skillet. Add pork to the skillet and reheat until heated through. Plate pork with eggs and garnish with cilantro.
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- Preheat the oven to 300 degrees. Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven. Generously salt and pepper the pork roast, then set it on top of the onions in the pan. Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in. Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it's not falling apart, return to the oven for another hour. Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it's cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.
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One of my favorite things to do when I travel is to take notes about the favorite dishes we eat and attempt to recreate them at home.
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Total Time 50 minutes
Category main dish
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- Preheat oven to 450ºF. Place an inverted rimmed baking sheet on a middle rack.Bring a large skillet to medium-high heat and add the butter. When the butter is melted, add the onions to the skillet along with a pinch of salt. Cook, stirring the onions occasionally for 10 minutes. Reduce the heat to medium and continue to cook for 10 more minutes, stirring occasionally until the onions are dark golden brown. Set aside when finished.Meanwhile, preheat your oven broiler. Put the halved jalapenos on a small baking sheet and broil on an upper rack for 10–15 minutes until the jalapenos are soft and begin to brown on the edges. Set aside and dice them up when they’re cooled off.Place a large piece of parchment (one that will fit on top of an inverted rimmed baking sheet with a little overhang) on the counter. Spread your dough out on the parchment in an oblong shape or a rectangle, if you like. Make sure the dough won’t be bigger than the back of that baking sheet.Spread the bbq sauce evenly over the pizza dough, leaving an inch or so around the border. Add the pulled pork, caramelized onions, and diced roasted jalapenos to the dough, distributing them evenly. Sprinkle on the cheese.Take out a second rimmed baking sheet and turn it upside down. Carefully slide the parchment with the pizza onto the inverted baking sheet. Then transfer it to the really hot inverted baking sheet in your oven. (If you only have one baking sheet, see note below.)Bake for 15–20 minutes until the crust is puffed up and turning light golden brown underneath and the cheese and toppings are heated through and the cheese is beginning to get brown spots as well.Remove from the oven and let it sit for 5 minutes or so before slicing and serving. Enjoy!Note: You’ll get a better cooked crust with a crispier bottom if you cook the pizza on a preheated surface. If you only have one rimmed baking sheet or think my crazy method is too complicated, just slide the parchment into a rimmed baking sheet (not inverted) and put it in the oven.
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- Rinse and pat dry the pork shoulder.To begin, just throw the dried oregano, cumin, chili powder, salt, black pepper, garlic, olive oil, white wine vinegar and brown sugar into a food processor or blender. (I happen to love brown sugar in my cooking, but you can decrease or omit it if you like.) Cut one onion into quarters and put it in the food processor with the spices. Blend mixture until totally combined and then pour it over the pork shoulder.Now rub it into every nook and cranny of the meat, tucking it under folds an in crevices. Let no stone go unturned. Then place the pork into a roasting pan or Dutch oven and add a couple of cups of water. Cover tightly and roast pork at 300º for several hours, turning once every hour. When it is fork tender, crank up the heat, remove the lid, and roast it, skin side up for another 15 to 20 minutes to get the skin crispy. When it’s done, let it rest for 15 minutes before shredding.Shred the pork shoulder (two forks work well). When it’s all shredded be sure to pour the juices all over the meat. Serve with warm tortillas, lime wedges, sour cream, pico de gallo, guacamole, tomatillo salsa … whatever makes your skirt fly up!
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