Melissa Darabians Pulled Pork Recipe Foodcom

SUCCULENT BRAISED PORK

Steps:

• Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper.
• In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes. Add the garlic and sweat another 2 minutes. Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it. Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor. Whisk in the wine and reduce it by half. Return the pork to the Dutch oven, then stir in the beef stock, parsley stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve.

BBQ PULLED PORK SANDWICH

Steps:

• 4 hamburger buns, warmed
• For the BBQ sauce: Combine the ketchup, brown sugar, vinegar, Worcestershire, cayenne, red pepper flakes and salt and black pepper in a small bowl.
• For the spice rub: Combine the paprika, oregano, black pepper, brown sugar, salt and cayenne in a medium bowl and toss with your fingers to mix. Rub the spice mixture onto the pork on all sides.
• Place the pork in a slow cooker insert. Add 1/2 cup BBQ sauce and cover the slow cooker. Cook on high until the pork is fork-tender, 4 to 5 hours, or on low, 8 to 10 hours. Transfer the pork to a carving board. Let the pork stand, about 5 minutes.
• Meanwhile add 2 tablespoons of the simmering pork liquids to the remaining BBQ sauce. Bring the BBQ sauce to a simmer in a small saucepan over low heat, about 10 minutes.
• For the tangy carrots: Pour the vinegar into a medium bowl and sprinkle with the granulated sugar. Whisk until well combined. Add the parsley and carrots and toss. Sprinkle with salt and black pepper.
• Using two forks, shred the pork and discard any excess fat. Heap the pork onto the buns and top with extra BBQ sauce and the tangy carrots. Serve immediately.

MELISSA D'ARABIAN'S PULLED PORK

Steps:

• Rinse the pork, dry with paper towels and season with salt and pepper (be generous).
• Put into the slow cooker.
• Top with onions and garlic, add the broth or wine.
• Slow cook on low for 8 hours or until completely done.
• Pull pork apart with two forks.
• ENJOY!

WINE-BRAISED PORK TACOS

Steps:

• Cook the bacon in a Dutch oven over medium-low heat until crisp, 10 to 12 minutes. Drain on paper towels. Add the onions to the drippings in the pot; cook, stirring, until golden, about 30 minutes. Transfer to a bowl.
• Meanwhile, finely chop the carrot, celery, garlic and jalapeno in a food processor. Preheat the oven to 325 degrees F.
• Pat the pork dry. Season with salt and pepper. Warm the olive oil in the Dutch oven over medium-high heat. Working in batches, brown the pork on all sides, 8 to 10 minutes per batch. Transfer the meat to a plate.
• Add the carrot mixture to the Dutch oven and cook, stirring, about 3 minutes. Stir in the onions and tomato paste; cook 3 minutes. Sprinkle in the flour and cook, stirring, 2 minutes. Add the wine and bring to a boil, then simmer until reduced by half, about 8 minutes.
• Return the bacon and pork to the pot. Squeeze in the orange juice, then add the spent peel. Add the oregano, bay leaves and enough stock to reach the top of the pork. Cover, transfer to the oven and cook about 3 hours.
• Transfer the pork to a bowl using tongs, then shred. Season with salt and pepper. Strain the sauce and return to the pot; add the solids to the bowl with the meat (discard the bay leaves and orange peel). Boil the sauce over high heat until thickened, about 2 minutes. Add the sour cream and season with salt and pepper. Fill the tortillas with the pork; drizzle with the sauce and top with the cheese and slaw.
• Fennel Slaw:
• Mix 1/4 cup mayonnaise, 1 tablespoon red wine vinegar, 2 tablespoons orange juice, 1 teaspoon sugar, 1 minced jalapeno, 1/2 teaspoon each dried oregano and cumin, and some fennel fronds in a large bowl. Toss with 2 thinly sliced fennel bulbs, 2 cups thinly sliced cabbage, 4 sliced scallions, 4 strips crumbled bacon, and salt and pepper.

SUCCULENT BRAISED PORK BY MELISSA D'ARABIAN RECIPE - (3.8/5)

Steps:

• Preheat the oven to 325°F. Pat the pork dry with paper towels and season with salt and pepper. In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes. Add the garlic and sweat another 2 minutes. Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it. Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor. Whisk in the wine and reduce it by half. Return the pork to the Dutch oven, then stir in the beef stock, parsley stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve.

SO IT'S BEKAH'S PULLED PORK NOW

Steps:

• For rub: mix all ingredients in a bowl.
• For sauce: Combine in nonreactive saucepan, bring to boil and simmer until it reduces to 1 1/2 cups.
• For pork: Rub pork with rub.
• Place in Plastic bag and refrigerate overnight.
• Take out pork and re-rub.
• Let sit at room temperature for 2 hours.
• Roast on rack uncovered in oven at 250-275 degrees until falling apart tender.
• It will take 7-8 hours, the internal temperature of the pork when done should be between 195 and 200 degrees.
• Pull pork into pieces, toss with sauce.
• Serve with extra sauce (If you prefer, the pork can be served with Pig Pickin Sauce (#31020)).