Excellent Pulled Pork Recipes

INSTANT POT PULLED PORK

Instant Pot Pulled Pork image

Whether for a family meal or larger party or get-together, this easy Instant Pot pulled pork is always a winner! Add your own signature taste.

Provided by Diana Rattray

Time 1h

Number Of Ingredients 14

Ingredients

4 pounds pork butt (cut into 2-inch chunks)
2 tablespoons brown sugar
1 1/2 tablespoons smoked paprika
2 teaspoons kosher salt
1 1/2 teaspoons garlic powder
1 teaspoon chili powder
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1 1/2 cups water
3 tablespoons apple cider vinegar
1 1/2 cups barbecue sauce (plus more for serving)

Steps:

Gather the ingredients.
Dry the pork with paper towels. In a large bowl, combine the brown sugar, smoked paprika, kosher salt, garlic powder, chili powder, black pepper, onion powder, cumin, dry mustard, and cayenne. Add the pork chunks to the bowl and toss to coat them thoroughly with the spice mixture.
Place the trivet in the Instant Pot and add the water and vinegar. Place the seasoned pork on the trivet.
Secure the lid on the Instant Pot and turn the steam release valve to the sealing position. Select the pressure cook or manual button (high pressure) and set the timer to 45 minutes.
When the time is up, allow a natural release for 15 to 20 minutes. Carefully turn the steam release valve to the venting position to release the remaining pressure.
Drain and discard the liquids. Remove the pork to a bowl and shred it. Add 1 1/2 cups of barbecue sauce to the pork and stir to blend. Return the pork to the Instant Pot and select the lowest sauté setting. Cook the pork until it is thoroughly heated.
Serve and enjoy.

Nutrition Facts : Calories 722 kcal, Carbohydrate 26 g, Cholesterol 195 mg, Fiber 1 g, Protein 53 g, SaturatedFat 16 g, Sodium 1025 mg, Sugar 21 g, Fat 43 g, ServingSize 8 servings, UnsaturatedFat 0 g

PULLED PORK BARBECUE BISCUIT CUPS

Pulled Pork Barbecue Biscuit Cups image

These pulled pork biscuit barbecue cups are the perfect way to use your leftover pulled pork. Use your favorite convenient purchased pulled pork too!

Provided by Diana Rattray

Categories Appetizer Dinner Entree Lunch

Time 32m

Yield 5

Number Of Ingredients 7

Ingredients

1/4 to 1/3 cup barbecue sauce
1 package refrigerated biscuits (1 tube, 10 biscuits)
3/4 cup pulled pork (leftover)
10 slices dill pickle
10 thin slices tomato (Roma)
1/4 cup red onion (or sweet onion, finely chopped)
1/2 cup Cheddar and Monterey Jack cheese blend (shredded)

Steps:

Gather the ingredients.
Preheat oven to 400 F. Lightly spray 10 muffin cups with baking spray or grease them lightly.
Flatten the biscuits slightly and press over the bottom and up the sides of the muffin cups. Put about 1/2 teaspoon of the barbecue sauce in each cup and then top with about 1 to 1 1/2 tablespoons of pulled pork.
Top the pulled pork with a thin slice of tomato and a dill pickle slice. Sprinkle some finely chopped onion and then top each cup with shredded cheese.
Bake for 12 to 14 minutes, until lightly browned.
Serve and enjoy!

Nutrition Facts : Calories 280 kcal, Carbohydrate 30 g, Cholesterol 46 mg, Fiber 2 g, Protein 18 g, SaturatedFat 4 g, Sodium 534 mg, Fat 9 g, ServingSize 10 pieces (5 servings), UnsaturatedFat 4 g

THE BEST PULLED PORK

The Best Pulled Pork image

Chipotle powder, apple cider and ketchup create the perfect balance of smoky, sweet and tangy without the need for a smoker or grill! For our classic, satisfying pulled pork, all that's required is a flavorful homemade rub and a long trip to the oven to cook low and slow until it's meltingly tender. Eat it as-is, or pile onto a potato roll with your favorite toppings for the ultimate sandwich. Coleslaw is a traditional accompaniment, and we love a vinegary one for the way it cuts through the richness of the pork.

Provided by Food Network Kitchen

Categories main-dish

Time 5h

Yield 8 servings

Number Of Ingredients 15

Ingredients

1 to 2 tablespoons chipotle chile powder
1 tablespoon plus 1 teaspoon kosher salt
1 tablespoon Hungarian paprika
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons freshly ground black pepper
1/2 cup packed dark brown sugar plus 2 tablespoons
One 4-pound boneless pork butt
1 cup barbecue sauce
1 cup apple cider
3/4 cup ketchup
1 tablespoon Dijon or yellow mustard
1 tablespoon Worcestershire sauce
8 potato rolls, toasted
Coleslaw, for serving

Steps:

Whisk together the chile powder, salt, paprika, garlic powder, onion powder, black pepper and 2 tablespoons of the brown sugar in a small bowl until completely combined and no lumps remain. Spread the spice rub evenly over the pork butt, pressing it into the flesh on all sides. Let the pork sit at room temperature for at least 1 hour or wrap tightly with plastic wrap and refrigerate for up to 48 hours.
Position a rack in the lower third of the oven and preheat to 275 degrees F.
Whisk together the barbecue sauce, apple cider, ketchup, mustard, Worcestershire sauce and the remaining 1/2 cup brown sugar in large Dutch oven or other heavy large pot until combined. Transfer the pork and any accumulated juices to the pot, turning the pork to coat it with sauce. Bring the sauce to a boil over medium-high heat. Then cover, transfer to the oven and bake until the pork is very tender and easily shreds when pulled apart with a fork, 3 to 3 1/2 hours. Let the pork cool uncovered for 30 minutes.
Reserve 1 cup of the sauce for serving, then smash the pork into the remaining sauce with a potato masher; it should fall apart and shred completely. Stir to combine the pork with the sauce. Serve on toasted potato rolls topped with coleslaw. Pass the reserved sauce.