Overnight Pulled Pork Recipes

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PULLED PORK



Pulled Pork image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 10h20m

Yield 16 servings

Number Of Ingredients 10

1/4 cup brown sugar
1 tablespoon chile powder
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
1 pork shoulder roast (also called pork butt)
4 onions, cut into halves
1 bottle good barbecue sauce and good-quality hamburger rolls, for serving

Steps:

  • Stir together the brown sugar, chile powder, paprika, garlic powder, salt, black pepper and cayenne in a small bowl. Rub the mixture all over the pork shoulder. Wrap the pork in plastic wrap and refrigerate for several hours or preferably overnight.
  • Preheat the oven to 300 degrees F.
  • Place the pork in a large pot on a bed of the onion halves. Roast until fork-tender and falling apart, about 7 hours. Remove the pork from the pot and set it on a cutting board. Slice some of the onion.
  • Place the pot on the stove over medium-high heat and add 1/2 to 1 cup of hot water. Scrape the pan to loosen up the bits and cook for 5 minutes to reduce. Pour in the barbecue sauce and stir to heat.
  • Shred the meat with two forks, add the sliced onions to the pork and then toss in the barbecue sauce until it's coated to your liking! Serve on hamburger rolls.

STEPHANIE'S AMAZING PULLED PORK AND DRY RUB



Stephanie's Amazing Pulled Pork and Dry Rub image

This recipe I made when I wanted to make pulled pork. And it is amazing well I think :) My roasting pan does not have a rack so I use an upside down muffin tin.

Provided by blumoonfairy

Categories     Pork

Time 5h15m

Yield 8-10 Sandwiches, 8-10 serving(s)

Number Of Ingredients 11

1 tablespoon brown sugar
1 tablespoon paprika
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon pepper
1 teaspoon onion powder
1 teaspoon dry mustard
1 teaspoon cayenne
1 pork butt (bone in)
3 drops liquid smoke
1/2 cup juice or 1/2 cup water

Steps:

  • Preheat oven to 275.
  • Rub the pork with your dry rub you can do this the night before or an hour before cooking.
  • In a roasting pan pour in juice or water add liquid smoke.
  • Place pork on roasting rack or upside down muffin tin. Cook for 5-6 hours.

Nutrition Facts : Calories 14, Fat 0.2, Sodium 583, Carbohydrate 3, Fiber 0.5, Sugar 1.8, Protein 0.3

OVERNIGHT SLOW ROASTED PORK



Overnight Slow Roasted Pork image

For that feast you are planning! This makes the most meltingly tender pulled pork. This calls for a whole shoulder, but I have done this with a Boston Butt(with skin on) with good results. From Jamie Oliver.

Provided by TJW2725

Categories     Pork

Time 10h

Yield 20-30 serving(s)

Number Of Ingredients 10

11 -13 lbs pork shoulder, one the bone, skin scored with a sterilized exacto knife
750 ml dry white wine
1 pint chicken stock
3 medium carrots, peeled, sliced into thick rings
3 onions, peeled and roughly chopped
2 fennel bulbs, trimmed
1 head garlic, peeled, and smashed
1 bunch fresh thyme
2 tablespoons fennel seeds
1 tablespoon sea salt

Steps:

  • Preheat oven to maximum.
  • Smash fennel seeds with salt in a mortar and pestle until fine.
  • Put the veggies, garlic, and thyme sprigs into a large roasting tray.
  • Pat shoulder with olive oil and put on top of the veggies. It is IMPERATIVE that it covers all the veggies, or they will burn, and your sauce will not work.
  • If you use a Boston Butt be sure to reduce cooking time!
  • Massage with the powdered fennel, rubbing into the scores.
  • Put into max heated oven for 20-30 minutes, or until it is beginning to color, then turn down to 250F and cook for 9-12 hours or until you can pull it with a fork (198 internal temp).
  • Tip all the wine into the roasting tray and let it cook for another hour until you have a nice thick sauce.
  • Remove and let rest for a half hour, before moving to a very large cutting board.
  • Mash up the veggies in the tray with a potato masher. Add chicken stock, and boil until you have a nice gravy. You may need to thicken it.
  • Serve with braised greens, baked beans and the lovely gravy. Yum!

Nutrition Facts : Calories 652.3, Fat 45.4, SaturatedFat 15.7, Cholesterol 177.8, Sodium 567.1, Carbohydrate 7.3, Fiber 1.5, Sugar 1.9, Protein 44.3

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