PULLED PORK IN THE OVEN COVERED OR UNCOVERED RECIPES

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OVEN PULLED PORK | KITCHEN DREAMING



Oven Pulled Pork | Kitchen Dreaming image

This easy pulled pork recipe is made right in the oven -- no smoker or grill required! This recipe is especially great in the winter when the warmth of the oven doesn't overheat the house.

Provided by Ronda Eagle | Kitchen Dreaming

Categories     Dinner

Prep Time 15 minutes

Cook Time 720 minutes

Yield 10

Number Of Ingredients 11

1 fresh BONE-IN pork butt (, Boston butt or pork shoulder, about 5 pounds in size [See Note 1])
1/4 cup (4 Tbsp) chili powder
2 Tbsp smoked paprika
2 Tbsp black pepper
2 Tbsp dry mustard
2 Tbsp Kosher salt
1 Tbsp ground cumin
1 Tbsp brown sugar
1 Tbsp Roasted garlic powder [See Note 2]
1 Tbsp onion powder
2 Tbsp ancho chile pepper powder [See Note 3]

Steps:

  • For the Dry Rub: Combine all ingredients in a large bowl and mix well. After blending the spices together, massage them into the meat, shake off any excess. Place the pork butt on a roasting rack inside a roasting pan with the fat cap side up.
  • To Cook the Meat: Preheat the oven to 225 degrees F. Insert a remote digital thermometer into the fattest part of the roast but away from the bone. Roast uncovered so the outer crust will form a bark. Covering the roast causes the spices to become caked. 
  • After about half of your cooking time is complete, start basting the meat. I use a vinegar based sauce and I do that about once an hour until the meat is fully cooked.
  • Some Guidelines: In order to be pulled, a pork butt must be cooked to an internal temperature of 195-205°F to break down the collagen in the meat. FOR PULLED PORK: cook to 195-205°FIf you prefer sliced pork sandwiches as in some restaurants, you may cook the pork butt to a lower internal temperature. This endpoint can be used if you are running short on time or prefer sliced pork. FOR SLICED PORK: cook to 180-185°F
  • How long will it take to cook a pork butt? As a rough estimate, figure 1-1/2 to 2 hours per pound based on the trimmed weight of an individual roast. For example, when cooking a roast weighing 8 pounds after trimming, the total cooking will be around 12-16 hours.
  • Remember, this is only an estimate—it may take more or less time, depending on the temperature of the butt at the start (fresh from the refrigerator or brought to room temperature), thickness of the pork butt, the amount of connective tissue that needs to be converted to gelatin, the temperature of the oven, and the number of times you open the oven for checking and basting (which lets the heat out.
  • When the meat finishes cooking, remove it from the oven and tent with foil for 15-20 minutes to allow it to rest and the juices redistribute before slicing or pulling the pork butt.

Nutrition Facts : ServingSize 6 oz, Calories 90 kcal, CarbohydrateContent 5 g, ProteinContent 9 g, FatContent 3 g, SaturatedFatContent 1 g, CholesterolContent 27 mg, SodiumContent 1454 mg, FiberContent 1 g, SugarContent 1 g

ITALIAN PULLED PORK RAGU (INSTANT POT, SLOW COOKER, STOVE ...



Italian Pulled Pork Ragu (Instant Pot, Slow Cooker, Stove ... image

Pulled pork is not just for sandwiches, it's wonderful in this hearty sauce which is perfect over pasta, spaghetti squash or spiralized noodles.

Provided by Gina

Categories     Dinner

Total Time 70 minutes

Prep Time 10 minutes

Cook Time 60 minutes

Yield 10

Number Of Ingredients 10

18 oz pork tenderloin
1 teaspoon kosher salt
black pepper (to taste)
1 tsp olive oil
5 cloves garlic (smashed with the side of a knife)
1 28 oz can crushed tomatoes (I love Tuttorosso)
1 small jar roasted red peppers (drained (7 oz jar))
2 sprigs fresh thyme
2 bay leaves
1 tbsp chopped fresh parsley (divided)

Steps:

  • Instant Pot: Season pork with salt and pepper. Press saute button to warm, add oil and garlic and saute until golden brown, 1 to 1 1/2 minutes; remove with a slotted spoon. Add pork and brown about 2 minutes on each side. Add the remaining ingredients and garlic, reserving half of the parsley. Cook high pressure 45 minutes. Natural release, remove bay leaves, shred the pork with 2 forks and top with remaining parsley. Serve over your favorite pasta.
  • Slow Cooker: Season pork with salt and pepper. Heat a medium skillet over medium-high heat, add oil and garlic and saute until golden brown, 1 to 1 1/2 minutes; remove with a slotted spoon. Add pork and brown about 2 minutes on each side then transfer to the slow cooker with the garlic and the remaining ingredients, reserving half of the parsley. Cook 8 hours low. Remove bay leaves, shred the pork with 2 forks and top with remaining parsley. Serve over your favorite pasta.
  • Stove Top: Season pork with salt and pepper. Heat a large pot or Dutch oven over medium-high heat, add oil and garlic and saute until golden brown, 1 to 1 1/2 minutes; remove with a slotted spoon. Add pork and brown about 2 minutes on each side. Add the remaining ingredients to the pot including the garlic, reserving half of the parsley. Bring to a boil, cook covered on low until the pork is tender, and shreds easily, about 2 hours. Remove bay leaves, shred the pork with 2 forks and top with remaining parsley. Serve over your favorite pasta.

Nutrition Facts : ServingSize 1 /2 cup sauce, Calories 93 kcal, CarbohydrateContent 6.5 g, ProteinContent 11 g, FatContent 1.5 g, CholesterolContent 33 mg, SodiumContent 347 mg, SugarContent 3 g

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