Oven Style Pulled Pork Sandwich Recipes

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SUPER-EASY PULLED PORK SANDWICHES



Super-Easy Pulled Pork Sandwiches image

I use this hearty recipe for my Super Bowl® parties. It's super easy and feeds a lot of hungry football fans. Serve on a large bun with some baked beans, coleslaw, and chips.

Provided by Lori M.

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 9h15m

Yield 20

Number Of Ingredients 9

3 tablespoons brown sugar
3 tablespoons paprika
1 ½ tablespoons garlic powder (such as McCormick® California Style)
1 ½ tablespoons ground black pepper
1 ½ teaspoons salt
½ cup Dijon mustard (such as Hellmann's®)
8 pounds pork shoulder roast (butt roast), rind removed
½ cup barbeque sauce, or to taste
18 large hamburger buns, split

Steps:

  • Preheat oven to 250 degrees F (120 degrees C).
  • Mix brown sugar, paprika, garlic powder, black pepper, and salt in a bowl. Spread mustard over pork roast and sprinkle with brown sugar mixture, using the entire amount. Line a shallow baking dish with aluminum foil. Place a rack in the prepared baking dish and arrange pork roast on rack.
  • Bake in the preheated oven until very tender, 9 to 11 hours. Let pork cool, then shred into bite-size pieces. Stir barbeque sauce into pork to moisten; serve with hamburger buns.

Nutrition Facts : Calories 414.1 calories, Carbohydrate 44.9 g, Cholesterol 68.2 mg, Fat 11.7 g, Fiber 2.7 g, Protein 30 g, SaturatedFat 3.6 g, Sodium 865.8 mg, Sugar 3.9 g

PULLED PORK SANDWICHES



Pulled Pork Sandwiches image

This recipe takes a good deal of time, but it yields a lot of sandwiches, more than enough for a sloppy, spicy dinner party feast. You'll roast a dry-rubbed pork shoulder in the oven until it's pull-apart tender, 3 or 4 hours that you can spend doing other things while your kitchen fills with the aroma of the cooking meat. Then you'll assemble a quick slaw and simmer a tangy barbecue sauce for about 10 minutes before putting it all out on the table with soft rolls. Serve the combination warm, at any time of the year, for a weekend project well worth an afternoon's work.

Provided by Melissa Clark

Categories     lunch, project, sauces and gravies, main course

Time 6h

Yield 8 to 10 servings

Number Of Ingredients 28

1 1/2 teaspoons whole coriander seed
1 1/2 teaspoons whole cumin seed
1 1/2 teaspoons black peppercorns
2 1/4 teaspoons coarse kosher salt
1 1/2 teaspoons dry mustard powder
1 1/2 teaspoons chile powder
3 tablespoons dark brown sugar
3 1/2 pounds boneless pork shoulder
Hamburger or brioche buns, for serving
1 1/2 cups ketchup
1/4 cup packed dark brown sugar
2 tablespoons molasses
2 garlic cloves, minced or grated
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
2 teaspoons sweet or hot paprika
1 teaspoon black pepper
1 teaspoon dry mustard powder
Pinch of cayenne
Dash of hot sauce, more to taste
1 small head green cabbage, outer leaves removed, shredded (about 1 1/2 pounds)
1/2 small red onion, thinly sliced
1 large jalapeño, seeded if desired, thinly sliced
3/4 cup mayonnaise
2 tablespoons cider vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon coarse kosher salt
Black pepper

Steps:

  • Assemble the spice rub for the pork: In a dry, small skillet over medium-low heat, toast coriander, cumin and peppercorns until fragrant, 1 to 2 minutes. Using a spice grinder or mortar and pestle, grind toasted spices into a fine powder. Transfer to a bowl and mix with salt, mustard powder, chile powder and sugar.
  • If your roast is tied up, untie it. Massage meat generously with spice rub. If you have time, let meat rest for an hour or two at room temperature, or refrigerate for several hours or overnight.
  • Heat oven to 300 degrees. Place pork in a baking pan and roast for 3 to 4 hours or until meat is pull-apart tender and internal temperature reads 200 degrees on a meat thermometer. Let meat cool for at least 30 minutes before pulling it apart and shredding with your hands or two forks. (This works best when the meat is warm but not hot.)
  • Prepare the barbecue sauce: Combine ingredients in a medium pot. Simmer over medium-low heat for 15 to 20 minutes, stirring occasionally, until sauce has deepened in color. Season with more hot sauce if you like. Add two-thirds of the sauce to meat and toss to coat, adding more sauce as needed. (Any leftover sauce will keep for at least 2 weeks in the refrigerator.)
  • Make the slaw: Combine cabbage, onion and jalapeño in a large bowl. In a small bowl, whisk together mayonnaise, vinegar, olive oil, salt and pepper. Add dressing to cabbage and toss well.
  • Serve pulled pork with slaw, buns and hot sauce on the side, letting people assemble their own sandwiches.

VEGAN PULLED PORK SANDWICHES RECIPE BY TASTY



Vegan Pulled Pork Sandwiches Recipe by Tasty image

Here's what you need: olive oil, medium onion, garlic, jackfruit, salt, pepper, cumin, chili powder, paprika, cayenne pepper, vegan worcestershire, liquid smoke, vegetable stock, vegan bbq sauce, vegan buns, vegan coleslaw

Provided by Vaughn Vreeland

Categories     Lunch

Yield 6 servings

Number Of Ingredients 16

2 tablespoons olive oil
1 medium onion, sliced
3 cloves garlic, minced
3 cups jackfruit, fresh or canned
2 teaspoons salt
1 teaspoon pepper
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon paprika
½ teaspoon cayenne pepper
1 teaspoon vegan worcestershire
1 teaspoon liquid smoke
2 cups vegetable stock
½ cup vegan bbq sauce
6 vegan buns
vegan coleslaw

Steps:

  • Preheat your oven to 350ºF (180ºC).
  • Oil a large knife and cut the jackfruit in half.
  • NOTE: If using fresh jackfruit, line your work surface with plastic wrap
  • Carefully remove the core of the jackfruit by cutting into it at an angle.
  • Pull each fruit out and remove its seeds and outer coating. Rinse the fruit thoroughly then dry.
  • NOTE: You can save the seeds to roast.
  • Heat the oil over medium heat in a large pan or Dutch oven.
  • Add the onions and garlic, and cook until translucent.
  • Add the jackfruit, spices, Worcestershire, and liquid smoke. Stir to coat evenly.
  • Add the vegetable stock and bring to a simmer. Reduce heat, cover and simmer for 45 minutes, until the liquid is mostly absorbed and the fruit has broken down.
  • Spread the jackfruit on a prepared baking sheet.
  • Bake for 75 minutes, until the liquid has baked out and the jackfruit has a deeper brown color.
  • Pour the vegan barbecue sauce over the jackfruit.
  • Mix and return to the oven for 15 minutes.
  • Serve warm on vegan buns with vegan coleslaw.
  • Enjoy!

Nutrition Facts : Calories 688 calories, Carbohydrate 96 grams, Fat 28 grams, Fiber 3 grams, Protein 9 grams, Sugar 20 grams

SOUTHERN PULLED-PORK SANDWICHES



Southern Pulled-Pork Sandwiches image

Pork shoulder, a well-marbled cut available at most supermarkets, turns fork-tender after long, slow cooking. Ours is especially succulent with a spice rub and vinegar.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 2h40m

Number Of Ingredients 8

1/4 cup packed light-brown sugar
1/2 to 1 teaspoon cayenne pepper
Coarse salt and ground pepper
3 pounds boneless pork shoulder (Boston butt), cut into 4 equal pieces
1 1/2 cups cider vinegar
4 garlic cloves, minced
8 soft sandwich rolls, split
Store-bought barbecue sauce, for serving (optional)

Steps:

  • Preheat oven to 350 degrees, with racks in lower and upper positions. In a small bowl, combine sugar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper.
  • Place pork in a 5-quart Dutch oven or large heavy-bottomed pot; rub with spice mixture.
  • In a medium bowl, combine vinegar, garlic, and 1/2 cup water; pour over pork. Cover pot, and place in oven on lower rack. Bake until pork is very tender and separates easily when pulled with a fork, 2 to 2 1/2 hours.
  • Transfer pork to a work surface, reserving pan juices. With two forks, shred meat. Transfer to a large bowl, and toss with pan juices to moisten (you may not need all the juices). Pile pork on rolls, and top with barbecue sauce, if desired.

Nutrition Facts : Calories 416 g, Fat 14 g, Fiber 2 g, Protein 29 g

OVEN-STYLE PULLED PORK SANDWICH



Oven-Style Pulled Pork Sandwich image

Provided by Food Network Kitchen

Time 1h10m

Yield 4 to 6 main-course servings

Number Of Ingredients 21

6 cups SLOW-ROASTED PORK SHOULDER, recipe follows
2 1/4 cups QUICK BARBEQUE SAUCE, recipe follows
Kosher salt
6 hamburger buns, lightly warmed
2 heaping tablespoons black peppercorns
25 cloves garlic, (about 2 heads) peeled
10 whole cloves
3/4 cup vegetable oil
1 bone-in pork shoulder, (about 7 pounds)
Kosher salt, as needed
White distilled vinegar, as needed
2 tablespoons vegetable oil, like soy, corn or peanut
1/2 medium Spanish onion, chopped
6 cloves garlic, minced
Pinch of crushed red pepper
1 tablespoon tomato paste
1 (28-ounce) can whole, peeled tomatoes (with puree), pureed in a blender
1 cup plus 2 tablespoons red wine vinegar
1 cup firmly packed light brown sugar
1 1/2 teaspoon kosher salt
Freshly ground black pepper

Steps:

  • Preheat the oven to 300 degrees F. In large bowl, mix together the pork butt and sauce. Transfer the pork mixture to an 8- by 8- by 2 -inch pan. Cover tightly with foil and bake until very hot, about 1 hour. Divide the mixture on the hamburger buns and serve immediately.
  • Preheat the oven to 275 degrees F.
  • In a food processor, combine the peppercorns, garlic, and cloves and puree. While the motor is running, drizzle in the oil until a paste is formed. Using a rubber spatula, scrap the garlic paste into a small bowl.
  • Place the pork butt on a work surface and season all over generously with salt. Rub all over with the garlic paste. Place in an oven-safe roasting bag and close with a twist tie. Place in a large roasting pan, and cook until tender, about 5 hours.
  • Remove roast from the oven. Slip the oven-roasting bag off the meat and discard. Transfer the cooking liquid to a medium saucepan. Skim the fat from the cooking liquid with a ladle or de-greaser. Bring to a boil, lower the heat, and simmer to thicken the juices slightly.
  • Raise the oven to 400 degrees F. Return the pork, in the roasting pan, to the oven. Continue roasting, basting frequently with the simmering cooking liquid, until well-browned, about 30 minutes. If there is any cooking liquid left, pour it over the pork.
  • Remove pork from the oven and let it rest at room temperature for 10 minutes. With the pork drippings you may make a vinegar sauce using this formula: for every 1/2 cup of drippings, whisk with 3 tablespoons vinegar and 1/4 teaspoon salt. Either carve the pork into thin slices, or, using 2 forks, pull into small pieces. Serve with the vinegar sauce on the side.
  • Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 4 minutes. Add the garlic and crushed pepper and cook, stirring frequently, until fragrant, about 45 seconds. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more.
  • Add the tomatoes, vinegar, sugar, and salt and bring to a boil. Lower the heat, and simmer, uncovered, stirring occasionally, until deep red in color and reduced to about 4 cups, about 25 minutes. Season with pepper to taste. Use now, or store, covered in the refrigerator for up to 3 days or freeze for up to 1 month.

PULLED PORK SANDWICHES (OVEN)



Pulled Pork Sandwiches (Oven) image

This is a crowd-pleaser for a casual dinner party. The last hour in oven is not essential if you run out of time, but just adds to moist and flavourful meat. If you want to cook the day before, you can make-ahead up to adding the sauce, refrigerate, and then return to oven to reheat. If you don't like slaw, grated cheese is also very good as a topping.

Provided by lucy k.

Categories     Meat

Time 6h20m

Yield 12-18 sandwiches

Number Of Ingredients 29

2 teaspoons ground coriander
2 teaspoons cumin
2 teaspoons ground pepper
3 teaspoons coarse kosher salt
2 teaspoons dry mustard
1/4 teaspoon cayenne
2 teaspoons paprika
3 tablespoons dark brown sugar
5 lbs boneless pork shoulder
1 1/2 cups ketchup
1/4 cup packed dark brown sugar
2 tablespoons molasses
2 garlic cloves, minced
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
2 teaspoons paprika
1 teaspoon ground pepper
1 teaspoon dry mustard
1 pinch cayenne
1 dash hot sauce, more to taste
1 small head green cabbage, outer leaves removed, shredded (about 1 1/2 pounds)
1/2 small red onion, thinly sliced
1 large jalapeno, seeded if desired, thinly sliced
3/4 cup mayonnaise
2 tablespoons cider vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon coarse kosher salt
black pepper
12 -18 crusty rolls

Steps:

  • Combine the first eight ingredients in a small bowl to make the spice rub.
  • If your roast is tied up, untie it. Massage meat generously with spice rub. If you have time, let meat rest for an hour or two at room temperature, or refrigerate for several hours or overnight.
  • Roast uncovered at 300 degrees for 5 hours or until meat is pull-apart tender and internal temperature reads 200 degrees on a meat thermometer.
  • Combine ingredients for the sauce (ketchup through hot sauce) in a medium pot. Simmer over medium-low heat for 15 to 20 minutes, stirring occasionally, until sauce has deepened in color. Set aside.
  • Combine cabbage, onion and jalapeño in a large bowl. In a small bowl, whisk together mayonnaise, vinegar, olive oil, salt and pepper. Add dressing to cabbage and toss well.
  • Remove meat from pan and let it cool for at least 30 minutes before pulling it apart and shredding with your hands or two forks. (This works best when the meat is warm but not hot.).
  • Toss shredded meat with sauce in an oven-proof serving dish. Reserve some of the sauce if it looks too wet or add some of the juices from the meat if it looks too dry. Return to 300 degree oven, covered, for 1 hour.
  • Serve meat on buns with slaw to top.

Nutrition Facts : Calories 764.3, Fat 43.5, SaturatedFat 14, Cholesterol 134.3, Sodium 1592.2, Carbohydrate 53.8, Fiber 3.6, Sugar 20, Protein 39

OVEN ROASTED PULLED PORK SANDWICHES



Oven Roasted Pulled Pork Sandwiches image

This recipe comes from Tyler Florence on the Food TV Network. Time does not include marinating time which is 1 hour to overnight.

Provided by JenniferK2

Categories     Lunch/Snacks

Time 6h25m

Yield 12 serving(s)

Number Of Ingredients 15

3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse salt
6 lbs pork shoulder
1 1/2 cups cider vinegar
1 cup mustard (either yellow or brown)
1/2 cup ketchup
1/3 cup brown sugar, packed
2 garlic cloves, smashed
1 teaspoon salt
1 teaspoon cayenne
1/2 teaspoon pepper
12 hamburger buns

Steps:

  • Mix the paprika, garlic power, brown sugar, dry mustard, and 3 T salt together in a small bowl. Rub the spice blend all over the pork and marinate, covered, in the refrigerator for at least 1 hour or up to overnight.
  • Preheat the oven to 300°. Put the pork in a roasting pan and bake for about 6 hoursuntil the inside temperature reaches 170° and the roast is falling apart.
  • Meanwhile, for barbecue sauce, combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.
  • Allow the meat to rest for about 10 minutes after removing from oven. While still warm, take 2 forks and "pull" the meat to form shreds.
  • Place the shredded pork in a bowl and pour 1/2 of the sauce on the shredded pork and mix well to coat.
  • Serve on hamburger buns with remaining sauce on the side.
  • Note: The above is Tyler Florence's actual recipe, but when I make it I make a few changes. It does not specify, but cover the roasting pan before putting in the oven. Also, pour a little water in the bottom of the roasting pan and check periodically to make sure it does not dry up completely. I found the drippings in the bottom of the pan burned if I didn't do this.
  • Note: For the sauce, I use 1C each of cider vinegar, mustard and ketchup as well as 1/2 C brown sugar and 1/2 t cayenne. I use all of the sauce to mix in the meat. I don't think half is enough. If you want more sauce on the side, I would suggest making more.

Nutrition Facts : Calories 725.2, Fat 43.9, SaturatedFat 14.7, Cholesterol 161, Sodium 2641.3, Carbohydrate 34.8, Fiber 2.5, Sugar 13.1, Protein 44.7

EASY OVEN PULLED PORK



Easy Oven Pulled Pork image

This is my grandmother's no-fail pork recipe and it produces tender, moist, rich meat. Pulled pork is so versatile-use it in sandwiches, tacos, stews, and pasta ragu. Or make it ahead of time and keep it in a slow cooker for BBQ sliders. A great, inexpensive option to serve at a party. My favorite way to eat this is on a bun with lots of tangy barbecue sauce and slaw.

Provided by NicoleMcmom

Categories     Pulled Pork

Time 4h5m

Yield 10

Number Of Ingredients 4

1 (5 pound) bone-in pork butt
8 cloves garlic
4 teaspoons kosher salt
1 tablespoon ground black pepper

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Use a pairing knife to cut 8 small slits into the pork, about 1 1/2 inches deep. Insert a garlic clove into each slit. Sprinkle pork evenly on all sides with salt and pepper. Place pork, fat-side up, in a 9x13-inch baking dish.
  • Cook in the preheated oven for 30 minutes.
  • Reduce heat to 325 degrees F (165 degrees C). Carefully pour 3/4 cup water around the sides of the pork. Cover with foil and cook for 1 1/2 hours. Remove foil and continue to cook until pork is tender and meat has pulled away from the bone, about 1 1/2 hours more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Remove from the oven and let stand for 20 minutes. Remove large fat layer and any other large pieces of fat. Pull pork apart and shred.

Nutrition Facts : Calories 484 calories, Carbohydrate 1.7 g, Cholesterol 129.8 mg, Fat 40.1 g, Fiber 0.2 g, Protein 29.4 g, SaturatedFat 14 g, Sodium 3403.1 mg, Sugar 0.6 g

DUTCH OVEN PULLED PORK SANDWICHES



Dutch Oven Pulled Pork Sandwiches image

These fabulous Dutch-oven pulled pork sandwiches have a sweet, tangy flavor. If you want a smokier taste, add a little liquid smoke to the pulled pork before returning it to the Dutch oven. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 4h15m

Yield 8 servings.

Number Of Ingredients 8

1 can (8 ounces) tomato sauce
1 large onion, chopped
1 cup barbecue sauce
3 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 boneless pork sirloin roast (2 pounds)
8 seeded hamburger buns, split

Steps:

  • In a Dutch oven, combine the first 6 ingredients; add the pork. Spoon some of the sauce over pork. Bring to a boil; reduce heat and simmer, covered, until meat is tender, 3-4 hours., Remove meat; shred with 2 forks. Return to pan and heat through. Spoon 1/2 cup onto each bun.

Nutrition Facts : Calories 357 calories, Fat 9g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 771mg sodium, Carbohydrate 40g carbohydrate (16g sugars, Fiber 2g fiber), Protein 28g protein.

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From greatgrubdelicioustreats.com


PULLED PORK SANDWICH RECIPES | TASTE OF HOME
Backyard BBQ victory is yours with these pulled pork sandwich recipes made with classic pulled pork sandwich sauce. Add Filter. Pork Pulled Pork Sandwiches Sandwiches & Wraps Lunch Pork Roasts Easy Slow Cooker Super Bowl Potluck Freezer-Friendly Father's Day Dinner Freezing Pulled Chicken Sandwiches Fall Sloppy Joes Winning Recipes Winter Diabetic …
From tasteofhome.com


SLOW ROASTED PULLED PORK SANDWICHES - CULINARY GINGER
2022-04-06 Put the pork in a roasting pan and rub with the spice blend. Allow to come to room temperature for 1 hour. Preheat oven to 300° F/150°C. Pour the chicken stock into the bottom of the roasting pan. Cover the pan tightly with foil. Roast for 4 hours, or until or the pork pulls apart easily with a fork.
From culinaryginger.com


PULLED PORK SANDWICHES | LE CREUSET® CANADA OFFICIAL SITE
INSTRUCTIONS. Preheat the oven to 325˚F (160˚C). Combine the barbecue sauce, chicken stock, brown sugar and vinegar and in a medium Mixing Bowl, then set aside. In a small bowl, mix together the paprika, chili powder, cumin, mustard and salt. Rub the mixture on to the meat.
From lecreuset.ca


PULLED PORK DINNERS RECIPES ALL YOU NEED IS FOOD
Mix together 2 tsp each smoked paprika, ground cumin, pepper, and brown sugar, plus 1 tsp salt. Rub over the 2.5kg boneless shoulder of pork. Put the pork in a big casserole dish, skin-side up, and pour in 2 medium mugfuls of cider. Cover with a lid and cook in the oven at 150C/130C fan/gas 2 for anywhere between 4 and 8 hrs until falling apart ...
From tutdemy.com


DUTCH OVEN PULLED PORK SANDWICHES - KATHRYN'S KITCHEN
2021-07-26 Instructions. Preheat oven to 300 degrees F. In a small bowl, combine all of the seasonings (brown sugar, salt, pepper, garlic powder, onion powder, paprika, cumin). Place the pork on a large sheet of foil and rub the seasoning mix all over pork. In a large Dutch oven on medium heat, add the oil.
From kathrynskitchenblog.com


EASY PULLED PORK RECIPE - TASTES BETTER FROM SCRATCH
2021-05-16 Add the meat and sear for a few seconds on all sides. Oven Method: Preheat oven to 300 degrees F. Pour coke around the pork in the Dutch oven pot. Cover pot with lid and cook for 3 hours. Remove lid and cook for an additional 1-2 hours, until pork is tender and easily pulls apart with a fork.
From tastesbetterfromscratch.com


EASY OVEN-BAKED PULLED PORK SANDWICHES WITH PICKLED PEPPERS
2018-08-10 Let the meat get too hot, and you end up losing moisture through evaporation. But keep it too cool, and your pork can end up taking half a day to cook, if not more. At 250°F, for instance, a shoulder will lose only 20 percent of its initial wait in moisture loss. Cook the same shoulder at 375°F, and it'll take about three hours to cook, but ...
From seriouseats.com


PERFECT SMOKED PULLED PORK RECIPE - NAPOLEON.COM
Once up to 275°F (135°C) place the pork shoulder onto the grids over the water pan. Smoke the pork for up to 5 hours, spraying periodically with apple juice, cider vinegar, etc., until it reaches an internal temperature of 165°F (74°C). *Cooking times will vary depending on size, grill temperature, and other factors.
From napoleon.com


PERFECT PULLED PORK | CHEF DENNIS
2020-07-22 Preheat the oven to 300 degrees F. In a large pot heat the oil until it begins to smoke, then add the onions. Allow the onions to cook for 2-3 minutes. Very carefully place the pork in the pot and sear the roast on all sides (3-5 minutes per side).
From askchefdennis.com


PULLED PORK REC - THERESCIPES.INFO
Ultimate Slow Cooker Pulled Pork - Inspired Taste best www.inspiredtaste.net. Rest the seasoned pork in the bottom of a slow cooker then pour the onion and spice mixture on top. Wiggle the pork around the bottom of the slow cooker so that some of the onion and spice mixture slides underneath. Cover with lid and cook until the pork can be easily shredded; …
From therecipes.info


PULLED PORK - I AM HOMESTEADER
2022-06-23 Coat the entire pork roast in the yellow mustard on all sides. In a small bowl, combine the brown sugar, salt, paprika, garlic powder, onion powder, cumin, cayenne, and black pepper. Sprinkle over pork butt and wrap in plastic and refrigerate overnight. When ready, remove the plastic wrap and preheat the oven to 225°F.
From iamhomesteader.com


PULLED PORK IN OVEN 250 : OPTIMAL RESOLUTION LIST - RECIPESCHOICE
Instructions. Pre-heat the oven to 250. Combine all of the spices in a small bowl and mix together. Rub the spice rub over the pork shoulder on all sides, place into an oven proof dutch oven, and then into oven without the lid. After 8-10 hours, give or take, remove from the oven, and let sit for another 30 m inutes.
From recipeschoice.com


OVEN BAKED PULLED PORK TENDERLOIN - THERESCIPES.INFO
Preheat oven to 225°. Step 3. Place pork on the rack of a roasting pan coated with cooking spray. Pour 1 cup water in bottom of roasting pan. Place rack in pan. Bake at 225° for 1 hour. Step 4. Combine 1/2 cup vinegar and ketchup in a medium bowl; brush pork with ketchup mixture (do not remove from oven).
From therecipes.info


PULLED PORK BBQ IN THE OVEN RECIPE - TASTE OF SOUTHERN
2013-04-15 Oven Pulled Pork BBQ Recipe: You’ll need these ingredients to get started cooking. I make my own dry rub and my own vinegar based barbecue sauce. The store labelled this as a “fresh whole picnic.” Boston Butts are pretty much a favorite around my area with the picnic shoulder running a close second. This piece weighed just a bit over 9 ...
From tasteofsouthern.com


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