Kay Kays Pulled Pork Recipes

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KAY KAY'S PULLED PORK



Kay Kay's Pulled Pork image

This recipe is a hit with everybody! Great for any gathering, especially football parties! Get some while you can! Serve with additional barbeque sauce.

Provided by karla2984

Categories     Main Dish Recipes     Pork     Pulled Pork

Time 7h20m

Yield 10

Number Of Ingredients 11

3 tablespoons brown sugar
1 tablespoon salt
1 tablespoon paprika
1 tablespoon ground black pepper
1 tablespoon cayenne pepper
2 tablespoons white sugar
1 dash garlic powder
1 dash onion powder
1 (4 pound) pork shoulder roast (butt roast)
2 cups water to cover
1 (18 ounce) bottle barbeque sauce

Steps:

  • Combine brown sugar, salt, paprika, black pepper, cayenne pepper, white sugar, garlic powder, and onion powder in a bowl until evenly mixed. Rub spice mixture over pork. Cover pork with plastic wrap and refrigerate at least 1 hour, preferably overnight.
  • Place the pork into a slow cooker and add enough water to just cover the pork. Cover and cook on High for 4 hours or on Low for 6 to 8 hours.
  • Transfer pork to a large bowl and shred with 2 forks; discard any bone, skin, and excess fat. Drain and reserve cooking liquid from the slow cooker. Return shredded pork to the slow cooker and stir in barbeque sauce.
  • Reduce heat to Low and cook for 2 more hours. Add enough reserved cooking liquid to moisten the pork to taste.

Nutrition Facts : Calories 338.9 calories, Carbohydrate 26 g, Cholesterol 71.5 mg, Fat 17.4 g, Fiber 0.9 g, Protein 18.8 g, SaturatedFat 6.3 g, Sodium 1319 mg, Sugar 19.8 g

PULLED PORK



Pulled Pork image

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

4 tablespoons paprika
4 tablespoons brown sugar
2 tablespoons kosher salt
2 tablespoons cracked black pepper
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons dry mustard
2 tablespoons ground coriander
1 tablespoon cayenne pepper
1 pork butt, 5 to 6 pounds
Barbecue sauce (see recipe)

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

KAY KAY'S PULLED PORK



Kay Kay's Pulled Pork image

This recipe is a hit with everybody! Great for any gathering, especially football parties! Get some while you can! Serve with additional barbeque sauce.

Provided by karla2984

Categories     Pulled Pork

Time 7h20m

Yield 10

Number Of Ingredients 11

3 tablespoons brown sugar
1 tablespoon salt
1 tablespoon paprika
1 tablespoon ground black pepper
1 tablespoon cayenne pepper
2 tablespoons white sugar
1 dash garlic powder
1 dash onion powder
1 (4 pound) pork shoulder roast (butt roast)
2 cups water to cover
1 (18 ounce) bottle barbeque sauce

Steps:

  • Combine brown sugar, salt, paprika, black pepper, cayenne pepper, white sugar, garlic powder, and onion powder in a bowl until evenly mixed. Rub spice mixture over pork. Cover pork with plastic wrap and refrigerate at least 1 hour, preferably overnight.
  • Place the pork into a slow cooker and add enough water to just cover the pork. Cover and cook on High for 4 hours or on Low for 6 to 8 hours.
  • Transfer pork to a large bowl and shred with 2 forks; discard any bone, skin, and excess fat. Drain and reserve cooking liquid from the slow cooker. Return shredded pork to the slow cooker and stir in barbeque sauce.
  • Reduce heat to Low and cook for 2 more hours. Add enough reserved cooking liquid to moisten the pork to taste.

Nutrition Facts : Calories 338.9 calories, Carbohydrate 26 g, Cholesterol 71.5 mg, Fat 17.4 g, Fiber 0.9 g, Protein 18.8 g, SaturatedFat 6.3 g, Sodium 1319 mg, Sugar 19.8 g

PIG SANDWICH LIKE HARD ROCK CAFE



Pig Sandwich Like Hard Rock Cafe image

Make and share this Pig Sandwich Like Hard Rock Cafe recipe from Food.com.

Provided by Emm Kay

Categories     Lunch/Snacks

Time 5h

Yield 4-6 serving(s)

Number Of Ingredients 22

4 -6 hamburger buns
onion rings (side dish) (optional)
beans (side dish) (optional)
1 quart hot water
1 quart apple cider vinegar
1/2 cup Tabasco sauce
1/2 cup sugar
3 lbs pork shoulder, boned
1/4 cup sugar
3 cups white vinegar
2 1/4 cups water
1 head green cabbage, leaf, peeled and cored
2 cups Heinz ketchup
2 1/4 cups apple cider vinegar
1 3/4 teaspoons salt
1/2 cup sugar
1 1/2 tablespoons Worcestershire sauce
1 1/2 tablespoons coarse black pepper
1 1/2 tablespoons chili powder
1/2 teaspoon garlic salt
1/2 teaspoon granulated garlic
3 tablespoons vegetable oil

Steps:

  • Pulled Pork:
  • In a large bowl, combine vinegar, Tabasco sauce and sugar with hot water. Stir till sugar is dissolved.
  • Pour marinade over pork, cover and refrigerate for at least 12 hours.
  • Preheat oven to 450°F Remove pork from marinade and place in a baking pan. Cook in the oven until well browned.
  • Remove pork from oven. Pour some marinade over pork, lower temperature to 300°F, cover with foil.
  • Return pork to oven and slow-roast for an additional two hours or until meat pulls away easily from the bone.
  • Coleslaw:
  • In a large bowl, mix sugar, vinegar and water with a wire whisk. Stir until the sugar is dissolved.
  • Add shredded cabbage and mix well. Cover and refrigerate.
  • Sauce:
  • Place all ingredients except the vegetable oil in a saucepan. Bring to a boil, stirring occasionally.
  • When mixture has reached boiling stage, stir in vegetable oil till incorporated. Allow to simmer for 20 minutes, stirring occasionally.
  • Remove from heat. Pour into proper storage container, and cool in an ice bath to 40°F
  • Cover and refrigerate.
  • Assembly:
  • Toast hamburger buns.
  • Place the bottom of the toasted bun on the serving plate.
  • Place a level scoop of pork on the bottom of the toasted bun.
  • Place coleslaw on top of the meat, then ladle sauce over the slaw and meat.
  • Serve the sandwich open-faced with the top part of the bun on the side.
  • Serve immediately with a side of onion rings and beans.

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