PULLED PORK
The chef and barbecue madman Chris Schlesinger sold the East Coast Grill, his restaurant in Cambridge, Mass., in 2012. But his recipe for pulled pork, which adorned the restaurant's menu from its opening in 1985, lives on in this excellent version he gave to The Times in 2003: a tangle of soft, vinegar-scented pork that pairs extremely well with coleslaw on top of a cheap hamburger bun. Cooking the dish can be an all-day or an all-night affair, the meat luxuriating in a bath of hardwood smoke, but it is hardly taxing for anyone with a kettle grill and 12 hours on hand. "Barbecue is such a typical guy thing to do," Schlesinger said at the time. "Much ado about nothing." But the results put the lie to the time spent spacing out, watching the smoke curl up into the sky. Schlesinger agreed. "It is intense," he said.
Provided by Sam Sifton
Categories brunch, dinner, easy, lunch, editors' pick, project, appetizer, main course
Time 14h
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- In a grill with a cover, build a small fire to one side, making sure all the wood or charcoal becomes engulfed in flame. (This dish should not be attempted on a gas grill.)
- Mix dry ingredients together in bowl, using a fork to break down hunks of brown sugar. Apply this rub to pork butt with your hands, covering meat entirely.
- When flames begin to die down, leaving flickering coals, place meat on grill on the side without fire. Do not let flames touch meat at any time.
- Cover grill, vent slightly and cook, checking fire every 30 minutes or so, and adding a bit more fuel as necessary, for about 14 hours, until meat is soft to the touch.
- Remove meat from grill with tongs, let rest 10 minutes, and pull meat apart with tongs. Serve on hamburger buns, drizzled with sauce.
Nutrition Facts : @context http, Calories 331, UnsaturatedFat 12 grams, Carbohydrate 7 grams, Fat 21 grams, Fiber 2 grams, Protein 29 grams, SaturatedFat 7 grams, Sodium 509 milligrams, Sugar 3 grams, TransFat 0 grams
CHRIS SCHLESINGER'S PULLED PORK
Mr. Schlesinger is the chef and an owner of the East Coast Grill in Cambridge, Mass., which he opened in 1985. He is also the author, with John Willoughby, of six cookbooks that relate somehow to the pleasures of fire. This is an adaptation of his recipe that calls for slowly cooking the pork over coals for almost 14 hours, but that's largely unattended, and your patience will be rewarded.
Provided by Sam Sifton
Categories dinner, barbecues, main course
Time 14h
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- In a grill with a cover, build a small fire to one side, making sure all the wood or charcoal becomes engulfed in flame. (This dish should not be attempted on a gas grill.)
- Mix dry ingredients together in bowl, using a fork to break down hunks of brown sugar. Apply this rub to pork butt with your hands, covering meat entirely.
- When flames begin to die down, leaving flickering coals, place meat on grill on the side without fire. Do not let flames touch meat at any time.
- Cover grill, vent slightly and cook, checking fire every 30 minutes or so, and adding a bit more fuel as necessary, for about 14 hours, until meat is soft to the touch.
- Remove meat from grill with tongs, let rest 10 minutes, and pull meat apart with tongs. Serve on hamburger buns, drizzled with sauce.
Nutrition Facts : @context http, Calories 331, UnsaturatedFat 12 grams, Carbohydrate 7 grams, Fat 21 grams, Fiber 2 grams, Protein 29 grams, SaturatedFat 7 grams, Sodium 509 milligrams, Sugar 3 grams, TransFat 0 grams
SLOW-COOKER PULLED PORK WITH FRIED SHALLOTS AND CHILES
Provided by Valerie Bertinelli
Categories main-dish
Time 6h45m
Yield 6 servings
Number Of Ingredients 21
Steps:
- For the pulled pork: Combine the pork, barbecue sauce, brown sugar, chili powder, chipotle powder, lager, 3 tablespoons vinegar, 2 teaspoons salt and the onions in a 6-quart slow cooker. Cook on high power for 6 hours.
- With a slotted spoon, transfer the pork to a cutting board and shred using two forks. Transfer to a bowl and add enough of the liquid from the slow cooker to generously moisten. Stir in the scallions and a splash of vinegar and season with salt to taste.
- For the fried shallots and chiles: Set a cooling rack over a baking sheet and set aside. Add enough oil to a medium saucepan to fill by 2 inches. Over medium heat, bring the oil to 340 degrees F. Meanwhile, put the egg whites in a medium bowl and whisk with a fork until frothy. In a separate bowl, combine the flour with the chili powder, cumin and some salt and pepper. In batches, add the chiles and shallots to the bowl of egg whites and toss to coat. Remove from the egg whites, allowing excess liquid to drain off, then place into the flour. Put the coated chiles and shallots onto the prepared cooling rack. Fry in batches until golden brown, about 2 minutes. Remove to a paper-towel-lined baking sheet and sprinkle with celery salt.
- Serve the pulled pork topped with fried shallots and chiles, or assemble into sandwiches:
- Add the pulled pork to 6 slices of bread, then top with fried chiles and shallots, pickles and the remaining 6 slices bread.
PULLED PORK CASSEROLE
Pulled pork is the gift that keeps on giving. This recipe uses up any leftover pulled pork and is baked in under 30 minutes.
Provided by Karla Harmer
Categories Pork Casserole
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Line the bottom of a casserole dish with 6 corn tortillas, so that the bottom and sides are covered.
- Add 1/2 of the pulled pork, 1/2 of the black beans, 1/2 of the cream cheese, 1/2 of the cilantro, 1/2 cup of salsa, 1/3 of the cooked rice, and 3 tablespoons Mexican cheese blend. Cover with 4 corn tortillas. Repeat layering of the ingredients, finishing with the remaining Mexican cheese blend.
- Bake in the preheated oven until cheese is melted and bubbly, about 25 minutes.
Nutrition Facts : Calories 506.9 calories, Carbohydrate 48.9 g, Cholesterol 114.6 mg, Fat 18.4 g, Fiber 5 g, Protein 36 g, SaturatedFat 9.4 g, Sodium 1474.7 mg
CHRIS SCHLESINGER'S BARBECUE SAUCE
Whip up homemade barbecue sauce in a snap with this recipe from chef Chris Schlesinger, used in his Barbecued Oysters with Bacon and Garlic Butter.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes enough for 12 servings
Number Of Ingredients 5
Steps:
- Place all ingredients in a medium bowl; stir to combine.
SARGE'S EZ PULLED PORK BBQ
Too busy to cook? A slow cooker and a can of beef broth gets you started on this recipe. 'Low and slow' cooking gives you a roast that shreds with a fork. As an added bonus you get great stock for beef gravy as a by-product! Serve with your favorite BBQ sauce and plenty of coleslaw.
Provided by Sgt.Rock
Categories Main Dish Recipes Pork Pulled Pork
Time 8h10m
Yield 10
Number Of Ingredients 4
Steps:
- Cut roast in half. Rub each half with salt and pepper, and place in the slow cooker. Pour broth and coffee over the meat.
- Turn the slow cooker to Low, and cover. Cook for 6 to 8 hours, or until the roast is fork tender.
- Carefully remove the roast to a cutting board. Pull the meat off the bone with a fork. You may also chop it with a cleaver afterwards, if you like it really finely cut.
Nutrition Facts : Calories 269.7 calories, Cholesterol 85.3 mg, Fat 18.8 g, Protein 23.4 g, SaturatedFat 7 g, Sodium 196 mg
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