SIDES WITH PULLED PORK SANDWICHES RECIPES

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BEST PULLED-PORK RECIPE OVEN - HOW TO MAKE PULLED PORK



Best Pulled-Pork Recipe Oven - How to Make Pulled Pork image

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

4 lb. boneless pork shoulder
3 tbsp. packed brown sugar
1 tbsp. kosher salt
1 tbsp. smoked paprika
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground cumin
Freshly ground black pepper
2 tbsp. vegetable oil
12 oz. lager
1 1/2 c. ketchup
1/3 c. apple cider vinegar
1/2 c. Dijon mustard
1/4 c. packed brown sugar
2 tbsp. Worcestershire sauce
Buns, for serving

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

SLOW-COOKER PULLED PORK SANDWICHES RECIPE | FOOD NET…



Slow-Cooker Pulled Pork Sandwiches Recipe | Food Net… image

Feed a crowd with these Slow-Cooker Pulled Pork Sandwiches, spiced with mustard, paprika and cumin, from Food Network Kitchen.

Provided by Food Network Kitchen

Total Time 8 hours 30 minutes

Prep Time 15 minutes

Cook Time 8 hours 15 minutes

Yield 4 servings

Number Of Ingredients 11

3 tablespoons light brown sugar
2 teaspoons hot paprika
1 teaspoon mustard powder
1/2 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 3-to-4-pound boneless pork shoulder, trimmed of excess fat
2 teaspoons vegetable oil
1/2 cup apple cider vinegar, plus more to taste
3 tablespoons tomato paste
6 potato buns
Barbecue sauce and prepared coleslaw, for serving

Steps:

  • Combine 1 tablespoon brown sugar, the paprika, mustard powder, cumin, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.
  • Heat the vegetable oil in a large skillet; add the pork and cook, turning, until browned on all sides, 5 minutes. Remove the pork and transfer to a plate; whisk 3/4 cup water into the drippings in the skillet. Transfer the liquid to a 5-to-6-quart slow cooker.
  • Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water to the slow cooker and whisk to combine. Add the pork, cover and cook on low, 8 hours.
  • Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes. Season with salt. Roughly chop the pork and mix in a bowl with 1 cup of the reduced cooking liquid, and salt and vinegar to taste. Serve on buns with barbecue sauce and coleslaw.

Nutrition Facts : Calories 508, FatContent 20 grams, SaturatedFatContent 6 grams, CholesterolContent 152 milligrams, SodiumContent 1,270 milligrams, CarbohydrateContent 31 grams, FiberContent 3 grams, ProteinContent 49 grams

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