WHAT TO PUT ON PULLED PORK RECIPES

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PULLED PORK – INSTANT POT RECIPES



Pulled Pork – Instant Pot Recipes image

If you’ve ever wanted to just throw a hunk of meat in your Instant Pot and end up with tasty, lip-smackin’ barbecue pulled pork, meet your new favorite recipe.

Provided by Jeffrey Eisner

Prep Time 5 minutes

Cook Time 85 minutes

Yield 4-6 servings

Number Of Ingredients 13

1 tbsp brown sugar (light or dark)
1 tbsp onion powder
1 tbsp garlic powder
1 1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp salt
1 tsp black pepper
3 to 4 lbs boneless pork shoulder or butt (cut into 1 lb segments (you can also use country-style ribs))
1 tbsp liquid smoke
1 large Spanish onion (quartered, or yellow)
2 cups Coca-Cola or Dr Pepper
1 cup barbecue sauce (use your favorite)
Potato rolls or hamburger buns (for serving)

Steps:

  • In a large bowl, mix together the sugar, onion powder, garlic powder, paprika, cumin, salt, and pepper.
  • Brush the pork with the liquid smoke and then roll in the bowl with the spices to coat. Set aside.
  • Place the onion wedges in the Instant Pot, round sides down. Add the soda and lay the pork pieces on top of the onion.
  • Secure the lid, move the valve to the sealing position, and hit Manual or Pressure Cook on High Pressure for 60 minutes. When done, allow a 10-minute natural release, followed by a quick release.
  • Transfer the pork and onion to a mixing bowl. Reserve 1/4 cup of the juices from the pot and discard the rest.
  • Shred the pork and onion with a pair of forks or a hand mixer, and mix in the reserved juices and barbecue sauce before serving with some slaw in rolls or buns.

PULLED PORK BARBECUE RECIPE | TYLER FLORENCE | FOOD NETWORK



Pulled Pork Barbecue Recipe | Tyler Florence | Food Network image

Tyler Florence's Pulled Pork Barbecue recipe from Food Network starts with a flavorful dry rub that includes paprika, brown sugar and mustard powder.

Provided by Tyler Florence

Total Time 9 hours 35 minutes

Prep Time 20 minutes

Cook Time 6 hours 15 minutes

Yield 12 servings

Number Of Ingredients 31

3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse sea salt
1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
1 1/2 cups cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon kosher salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
Pan drippings from the pork
12 hamburger buns
1 recipe Cole Slaw, recipe follows
Pickle spears, for serving
1 head green cabbage, shredded
2 carrots, grated
1 red onion, thinly sliced
2 green onions (white and green parts), chopped
1 fresh red chile, sliced
1 1/2 cups mayonnaise
1/4 cup Dijon mustard
1 tablespoon cider vinegar
1 lemon, juiced
Pinch sugar
1/2 teaspoon celery seed
Several dashes hot sauce
Kosher salt and freshly ground black pepper

Steps:

  • Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.
  • Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.
  • While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it.
  • When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.
  • While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.
  • To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw. Serve with pickle spears and the remaining sauce on the side.
  • Combine the cabbage, carrots, red onion, green onions, and chile in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.

More about "what to put on pulled pork recipes"

PULLED PORK – INSTANT POT RECIPES
If you’ve ever wanted to just throw a hunk of meat in your Instant Pot and end up with tasty, lip-smackin’ barbecue pulled pork, meet your new favorite recipe.
From recipes.instantpot.com
Reviews 5
Cuisine Modern
  • Shred the pork and onion with a pair of forks or a hand mixer, and mix in the reserved juices and barbecue sauce before serving with some slaw in rolls or buns.
See details


PULLED PORK BARBECUE RECIPE | TYLER FLORENCE | FOOD NETWORK
Tyler Florence's Pulled Pork Barbecue recipe from Food Network starts with a flavorful dry rub that includes paprika, brown sugar and mustard powder.
From foodnetwork.com
Reviews 4.5
Total Time 9 hours 35 minutes
  • Combine the cabbage, carrots, red onion, green onions, and chile in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.
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Category Dinner, Main course, Supper
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  • Mix the ingredients for the salsa in a bowl and warm the tacos. Shred the pork and remove any fat or sinew. Serve with the cabbage, avocado, soured cream and salsa.
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PULLED PORK BARBECUE RECIPE | TYLER FLORENCE | FOOD NETWORK
Tyler Florence's Pulled Pork Barbecue recipe from Food Network starts with a flavorful dry rub that includes paprika, brown sugar and mustard powder.
From foodnetwork.com
Reviews 4.5
Total Time 9 hours 35 minutes
  • Combine the cabbage, carrots, red onion, green onions, and chile in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.
See details


PULLED PORK TACOS WITH PINEAPPLE SALSA RECIPE - BBC G…
Put the pork for these pulled pork tacos in the slow cooker in the morning, and you’ll have a family feast for dinner. Serve with cabbage, avocado and salsa
From bbcgoodfood.com
Total Time 6 hours 20 minutes
Category Dinner, Main course, Supper
Calories 537 calories per serving
  • Mix the ingredients for the salsa in a bowl and warm the tacos. Shred the pork and remove any fat or sinew. Serve with the cabbage, avocado, soured cream and salsa.
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