RACHAEL RAY PULLED PORK SLOW COOKER RECIPES

Name: Pleasingly Easy Pulled Pork
Cook time: 25 min
Total time: 4 h
Yield: 6 to 8 servings
Ingredients: 4 pounds boneless pork shoulder; About 1 tablespoon pimenton (smoked paprika); About 1 tablespoon kosher salt; About 1 1/2 teaspoons (half a palm full) granulated garlic; About 1 1/2 teaspoons (half a palm full) granulated onion; About 1 1/2 teaspoons (half a palm full) dried oregano or marjoram; About 1 1/2 teaspoons (half a palm full) coarse black pepper; 3 tablespoons neutral oil such as olive oil (NOT EVOO), safflower oil or canola oil; 12 ounces (1 1/2 cups) lager, white wine or organic cloudy apple cider; 1 1/2 cups chicken stock or bone broth; Barbecue Sauce, optional, recipe follows; 2 tablespoons neutral oil; 1 small onion, finely choppedu00A0; 1 jalapeno or serrano pepper, finely choppedu00A0; 4 cloves garlic, chopped; Salt and pepper; 1/2 cup cider or white vinegar; About 1 1/2 cups organic ketchup or tomato sauce; About 1/4 cup Worcestershire sauce; About 3 tablespoons light brown sugar; About 2 tablespoons cayenne pepper sauce, such as Frank's RedHot

PLEASINGLY EASY PULLED PORK RECIPE | RACHAEL RAY | FOOD ...

Pleasingly Easy Pulled Pork Recipe | Rachael Ray | Food ... image

Pulled pork, in its simplest and fastest of slow-cooked methods, begins with boneless pork shoulder. The top of a pork shoulder is referred to as a "butt" or "Boston butt" BUT it is shoulder meat nonetheless. It was shipped in barrels at one time, and it was buttressed up the sides of the barrels, as the fable goes. The higher the cut the fattier the meat; if you want to remove fat from pulled pork, make it a day ahead to cool it and skim.

Provided by Rachael Ray : Food Network

Categories main-dish

Total Time 4 hours 0 minutes

Cook Time 25 minutes

Yield 6 to 8 servings

Number Of Ingredients 21

Ingredients

4 pounds boneless pork shoulder
About 1 tablespoon pimenton (smoked paprika)
About 1 tablespoon kosher salt
About 1 1/2 teaspoons (half a palm full) granulated garlic
About 1 1/2 teaspoons (half a palm full) granulated onion
About 1 1/2 teaspoons (half a palm full) dried oregano or marjoram
About 1 1/2 teaspoons (half a palm full) coarse black pepper
3 tablespoons neutral oil such as olive oil (NOT EVOO), safflower oil or canola oil
12 ounces (1 1/2 cups) lager, white wine or organic cloudy apple cider
1 1/2 cups chicken stock or bone broth
Barbecue Sauce, optional, recipe follows
2 tablespoons neutral oil
1 small onion, finely chopped
1 jalapeno or serrano pepper, finely chopped
4 cloves garlic, chopped
Salt and pepper
1/2 cup cider or white vinegar
About 1 1/2 cups organic ketchup or tomato sauce
About 1/4 cup Worcestershire sauce
About 3 tablespoons light brown sugar
About 2 tablespoons cayenne pepper sauce, such as Frank's RedHot

Steps:

Preheat oven to 300 degrees F, rack 1 rung below center.
Bring pork to room temperature, about 30 minutes, and pat dry.
Combine paprika, salt, garlic, onion, oregano or marjoram and pepper in a bowl, then coat meat evenly, rubbing mixture into meat.
Heat a large Dutch oven over medium-high heat with oil, 3 turns of the pan. When oil ripples and smokes, add the meat and brown on all sides, 8 to 10 minutes total. Add beer, wine or cider and reduce a minute or so, then add stock. Cover and place in oven. Cook 3 hours until very tender, then shred meat with tines of 2 forks, removing larger pieces of fat or connective tissue as you work. Stir meat and drippings together with Barbecue Sauce, if using.
Heat oil in medium saucepot or skillet over medium to medium-high heat. Add onions, chile, garlic, salt and pepper, then soften 5 to 6 minutes. Add vinegar and reduce 1 to 2 minutes, then add ketchup or sauce, Worcestershire, brown sugar and hot sauce. Simmer over low heat for flavors to combine. Add to pork and drippings and combine.

PLEASINGLY EASY PULLED PORK RECIPE | RACHAEL RAY | FOOD ...

Pleasingly Easy Pulled Pork Recipe | Rachael Ray | Food ... image

Pulled pork, in its simplest and fastest of slow-cooked methods, begins with boneless pork shoulder. The top of a pork shoulder is referred to as a "butt" or "Boston butt" BUT it is shoulder meat nonetheless. It was shipped in barrels at one time, and it was buttressed up the sides of the barrels, as the fable goes. The higher the cut the fattier the meat; if you want to remove fat from pulled pork, make it a day ahead to cool it and skim.

Provided by Rachael Ray : Food Network

Categories main-dish

Total Time 4 hours 0 minutes

Cook Time 25 minutes

Yield 6 to 8 servings

Number Of Ingredients 21

Ingredients

4 pounds boneless pork shoulder
About 1 tablespoon pimenton (smoked paprika)
About 1 tablespoon kosher salt
About 1 1/2 teaspoons (half a palm full) granulated garlic
About 1 1/2 teaspoons (half a palm full) granulated onion
About 1 1/2 teaspoons (half a palm full) dried oregano or marjoram
About 1 1/2 teaspoons (half a palm full) coarse black pepper
3 tablespoons neutral oil such as olive oil (NOT EVOO), safflower oil or canola oil
12 ounces (1 1/2 cups) lager, white wine or organic cloudy apple cider
1 1/2 cups chicken stock or bone broth
Barbecue Sauce, optional, recipe follows
2 tablespoons neutral oil
1 small onion, finely chopped
1 jalapeno or serrano pepper, finely chopped
4 cloves garlic, chopped
Salt and pepper
1/2 cup cider or white vinegar
About 1 1/2 cups organic ketchup or tomato sauce
About 1/4 cup Worcestershire sauce
About 3 tablespoons light brown sugar
About 2 tablespoons cayenne pepper sauce, such as Frank's RedHot

Steps:

Preheat oven to 300 degrees F, rack 1 rung below center.
Bring pork to room temperature, about 30 minutes, and pat dry.
Combine paprika, salt, garlic, onion, oregano or marjoram and pepper in a bowl, then coat meat evenly, rubbing mixture into meat.
Heat a large Dutch oven over medium-high heat with oil, 3 turns of the pan. When oil ripples and smokes, add the meat and brown on all sides, 8 to 10 minutes total. Add beer, wine or cider and reduce a minute or so, then add stock. Cover and place in oven. Cook 3 hours until very tender, then shred meat with tines of 2 forks, removing larger pieces of fat or connective tissue as you work. Stir meat and drippings together with Barbecue Sauce, if using.
Heat oil in medium saucepot or skillet over medium to medium-high heat. Add onions, chile, garlic, salt and pepper, then soften 5 to 6 minutes. Add vinegar and reduce 1 to 2 minutes, then add ketchup or sauce, Worcestershire, brown sugar and hot sauce. Simmer over low heat for flavors to combine. Add to pork and drippings and combine.

More about "rachael ray pulled pork slow cooker recipes"

PLEASINGLY EASY PULLED PORK RECIPE | RACHAEL RAY | FOOD ...

Pulled pork, in its simplest and fastest of slow-cooked methods, begins with boneless pork shoulder. The top of a pork shoulder is referred to as a "butt" or "Boston butt" BUT it is shoulder meat nonetheless. It was shipped in barrels at one time, and it was buttressed up the sides of the barrels, as the fable goes. The higher the cut the fattier the meat; if you want to remove fat from pulled pork, make it a day ahead to cool it and skim.
From foodnetwork.com
Reviews 5
Total Time 4 hours 0 minutes
Category main-dish

Heat oil in medium saucepot or skillet over medium to medium-high heat. Add onions, chile, garlic, salt and pepper, then soften 5 to 6 minutes. Add vinegar and reduce 1 to 2 minutes, then add ketchup or sauce, Worcestershire, brown sugar and hot sauce. Simmer over low heat for flavors to combine. Add to pork and drippings and combine.

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