Memphis Style Pulled Pork Recipes

MEMPHIS PULLED PORK

Memphis Pulled Pork image

Best ever southern pulled pork.

Provided by bubba hardy

Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes

Time 6h10m

Yield 10

Number Of Ingredients 10

Ingredients

1 onion, thinly sliced
6 cloves garlic, peeled
2 (14 ounce) cans beef broth
1 (18 ounce) bottle barbeque sauce
⅓ cup brown sugar
⅓ cup cider vinegar
½ teaspoon ground black pepper
1 (4 pound) Boston butt pork shoulder roast
2 tablespoons cornstarch
3 tablespoons water

Steps:

Spread onion slices and garlic cloves in the bottom of a slow cooker; stir in beef broth, barbeque sauce, brown sugar, cider vinegar, and pepper. Add pork roast.
Cover and cook on Low for 6 to 8 hours. Remove pork from slow cooker. Strain juices and return to the slow cooker. Mix water and cornstarch in a bowl; stir into juices until sauce is thickened.

Nutrition Facts : Calories 356.3 calories, Carbohydrate 28.7 g, Cholesterol 71.5 mg, Fat 17.4 g, Fiber 0.6 g, Protein 19.7 g, SaturatedFat 6.3 g, Sodium 880.4 mg, Sugar 20.8 g

MEMPHIS STYLE PULLED PORK SANDWICHES

Memphis Style Pulled Pork Sandwiches image

This recipe came from a Publix Super Market recipe book, to my mother to me. It is is SO good!! So good, I felt compelled to share it, which I have never done it on Recipezaar.com before! This meal has definitely become a regular in our dinner rotation. NOTE: I used a 2.5 pork loin and did not change the ingredients and it was still to die for! Even better the next day!! Also, I recommend Sweet Baby Ray's or Mr. Stubbs BBQ sauce. I did not use a "Memphis Style". It's really whatever kind you like! Lastly, I also made Spicy Chipotle Cole Slaw Recipe #232299 and put a little on the sandwich as well. Steve just put cheese over it, no coleslaw. Either way -- YUMMMMMMY!

Provided by Waycooljules

Categories Pork

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 medium onion
6 fresh garlic cloves
2 (14 ounce) cans beef broth
1 (18 ounce) bottle memphis style barbecue sauce
1/3 cup brown sugar
1/3 cup cider vinegar
1/2 teaspoon pepper
1 (3 1/2 lb) boneless boston pork butt
2 tablespoons cornstarch
3 tablespoons water
6 bakery rolls

Steps:

Remove ends and peel from onion; slice thickly and place in slow cooker with peeled garlic cloves. Stir in broth, bbq sauce, sugar, vinegar and pepper; add pork roast gently. Cover and cook on high 6-8 hours or until pork is fork tender.
Remove pork from slow cookerl Combine cornstarch and water in small bowl until blended. Stir into sauce mixture in slow cooker; bring to a boil. Boil 4-5 min or until slightly thickened.
Meanwhile, shred pork using 2 forks. Split hamburger rolls, if needed. Strain sauce into medium bowl (discard onions and garlic). Serve pork on rolls topped with sauce. (Pork makes 6 servings; sauce makes 24 servings.).

Nutrition Facts : Calories 975.9, Fat 44.6, SaturatedFat 14.9, Cholesterol 174.6, Sodium 1763.5, Carbohydrate 81.4, Fiber 2.3, Sugar 38.1, Protein 57.2

MEMPHIS-STYLE PULLED BBQ PORK

Memphis-Style Pulled BBQ Pork image

Make and share this Memphis-Style Pulled BBQ Pork recipe from Food.com.

Provided by daggle

Categories Pork

Time 4h40m

Yield 8-10 serving(s)

Number Of Ingredients 20

Ingredients

4 lbs pork butt
3 tablespoons garlic powder
3 tablespoons paprika
3 tablespoons sugar
2 tablespoons salt
1 tablespoon ground black pepper
2 teaspoons ground sage
2 teaspoons ground ginger
1 teaspoon ground cumin
1 teaspoon dry mustard
1 teaspoon cayenne pepper
1 cup ketchup
1 (8 ounce) can tomato sauce
1 cup brown sugar
1 cup cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1 1/2 teaspoons onion salt
1 teaspoon dry mustard
2 teaspoons hot pepper sauce

Steps:

Mix all rub ingredients.
Sprinkle rub all over pork and rub into meat.
Wrap in foil and refrigerate 3 hours to overnight.
Smoke meat on smoker for 4 to 6 hrs (200-225 degrees check for doneness)(TIP: even after the meat reaches correct temperature you need to let it continue to cook for a few more hours at the 200-225 degree temperature this will produce a meat that can be PULLED: a stringy type of pull. if you can't smoke for that long just cover your meat in foil and put in the oven for a few hours to produce the stringy traditional pulled pork and the smoky flavor will still be present.).
While pork is cooking mix all BBQ sauce ingredients in a sauce pan.
Bring to a slight boil then simmer on low heat until meat is done.
Remove meat from smoker and loosely cover with foil for 15 minute.
Pull pork apart.
Either put meat in sauce or spoon over meat to serve on your choice of buns.

Nutrition Facts : Calories 701.7, Fat 36.6, SaturatedFat 12.5, Cholesterol 149.7, Sodium 2433.5, Carbohydrate 47.5, Fiber 2.7, Sugar 40.8, Protein 44.9

MEMPHIS-STYLE PULLED PORK NACHOS

Memphis-Style Pulled Pork Nachos image

Provided by Trisha Yearwood

Categories appetizer

Time 4h25m

Yield 6 to 8 servings

Number Of Ingredients 28

Ingredients

1 tablespoon vegetable oil
1 medium red onion, chopped
2 tablespoons salted butter
4 cloves garlic, crushed
1 1/2 cups ketchup
1/4 cup molasses
1/4 cup apple cider vinegar
2 tablespoons hot sauce
2 tablespoons dry mustard
2 tablespoons light brown sugar
1 pound Trisha's Pulled Pork, recipe follows
1/2 cup heavy cream, plus more if needed
1/2 teaspoon ground white pepper
12 slices white American cheese (about 6 ounces)
1 romaine heart, shredded
Half a 13-ounce bag tortilla chips
Half an 8-ounce bag kettle-cooked potato chips
One 8-ounce bag shredded Cheddar (2 cups)
Chopped red onions, for garnish
Sliced scallions, for garnish
3 pounds boneless country-style pork spareribs
Coarse salt and freshly ground black pepper
Coarse salt and freshly ground black pepper
2 tablespoons vegetable oil
8 cloves garlic, crushed
3 carrots, peeled and cut into large chunks
1 large yellow onion, quartered
One 6-ounce can tomato paste

Steps:

Preheat the oven to 450 degrees F.
For the barbecue pork: In a medium saucepan, heat the oil until shimmering. Add the onion and cook until tender, about 5 minutes. Add the butter and garlic and continue to cook until the garlic is softened. Add the ketchup, molasses, vinegar, hot sauce, mustard and brown sugar and simmer until the sugar is melted and the ingredients have combined, about 5 minutes. Transfer to a blender and carefully blend until smooth. Return to the pan, add Trisha's Pulled Pork and keep over low heat to warm through.
For the cheese sauce: Heat the cream and pepper in a small saucepan over low heat until it just begins to steam, about 3 minutes. Gradually add the cheese, stirring until the cheese is completely melted. Keep warm, adding a bit more cream if the sauce becomes too thick.
For the nachos: In a shallow casserole dish, spread the shredded romaine and then top with the tortilla and potato chips mixed together. Spread the pork over the chips and cover with the shredded Cheddar. Bake until the cheese has melted, 8 to 10 minutes. Pour the cheese sauce over top and garnish with the red onions and scallions.
Season the ribs well on all sides with salt and pepper.
In a large Dutch oven over high heat, heat the oil to a shimmer. Add the ribs and sear until browned on all sides, about 8 minutes. Remove the ribs and transfer to a plate. Add the garlic, carrots and onion and cook until golden and caramelized, about 10 minutes. Add the tomato paste and cook for 2 minutes. Add 1 cup of water and, using a wooden spoon, scrape up any browned bits from the bottom of the pan. Add 2 more cups of water and stir to combine.
Return the ribs to the Dutch oven, cover and reduce the heat to low. Cook until fork-tender, about 3 hours.
Remove the ribs from the liquid and transfer to a baking sheet to cool. Strain the cooking liquid and reserve. When cool enough to handle, use 2 forks to shred the pork.