Pleasingly Easy Pulled Pork Recipes

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EASY, TWO-INGREDIENT PULLED PORK



Easy, Two-Ingredient Pulled Pork image

Use a slow cooker to make these great sandwiches using just a pork loin and your favorite BBQ sauce. Easy.

Provided by Jeannie

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 8h

Yield 8

Number Of Ingredients 4

1 (2 1/2 pound) boneless pork loin roast
water as needed
1 (18 ounce) bottle barbeque sauce (such as Dinosaur®)
8 large sandwich buns, split

Steps:

  • Place pork in a slow cooker and add enough water to cover the bottom of the slow cooker.
  • Cook on Low for 7 hours. Transfer pork to a bowl and shred with 2 forks. Return pork to slow cooker and stir in barbeque sauce. Continue to cook on Low for 45 minutes to 1 hour.
  • Spoon a generous amount of pork into each roll.

Nutrition Facts : Calories 535.8 calories, Carbohydrate 65.1 g, Cholesterol 67.3 mg, Fat 15.9 g, Fiber 2.6 g, Protein 30 g, SaturatedFat 5.3 g, Sodium 1216.2 mg, Sugar 16.4 g

PULLED PORK



Pulled pork image

The easiest pulled pork recipe you'll ever make. No tricky measurements involved, minimal ingredients and a mouth-watering smoky barbecue result

Provided by Emma Freud

Categories     Dinner, Main course

Time 8h15m

Number Of Ingredients 10

2 tsp smoked paprika
2 tsp ground cumin
2 tsp pepper
2 tsp brown sugar
1 tsp salt
2 medium mugfuls of cider
boneless shoulder of pork (about 2.5kg)
a mugful of a good smoky barbecue sauce
soft white rolls
coleslaw (see 'Goes well with...' below)

Steps:

  • 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. Check every few hours in case it gets dry - if it does, add another mugful of cider.
  • Take it out of the oven and put the meat in a big dish, leaving the liquid in the casserole.
  • Cut the skin off, then shred the meat using two forks. Ditch any fatty bits, and skim any excess fat off the surface of the sauce.
  • Add a mugful of a good smoky BBQ sauce to the casserole, mix it in, then ladle some into a bowl for dipping.
  • Put the pulled pork back in the casserole with the juices so it stays moist. Season to taste. Can be made one day ahead.
  • Serve in soft white rolls with coleslaw and the bowl of juices on the side for 'French dipping' the sandwich while you're eating.

Nutrition Facts : Calories 383 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 38 grams protein, Sodium 0.8 milligram of sodium

PERFECT PULLED PORK



Perfect Pulled Pork image

Talk about tasty! These Perfect Pulled Pork sandwiches are so simple, tender and amazingly juicy, they're sure to satisfy your craving for delicious.

Provided by Food Network

Time 6h10m

Yield 16-20 servings

Number Of Ingredients 9

1 1/2 teaspoons smoked paprika
2 teaspoons black pepper
1 teaspoon cayenne
1 5-pound boneless pork butt (shoulder)
1 teaspoon dried thyme
1 teaspoon garlic powder
1/2 teaspoon salt
1 cup water
soft sandwich buns

Steps:

  • Combine all the seasonings in a small bowl and rub evenly over roast. Place meat in a 6-quart slow cooker. Add water. Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours or until pork is very tender.
  • Remove pork to a large cutting board or platter and let rest for 10-15 minutes. Pull, slice or chop to serve. Serve in buns with barbecue sauce.

PLEASINGLY EASY PULLED PORK



Pleasingly Easy Pulled Pork image

Pulled pork, in its simplest and fastest of slow-cooked methods, begins with boneless pork shoulder. The top of a pork shoulder is referred to as a "butt" or "Boston butt" BUT it is shoulder meat nonetheless. It was shipped in barrels at one time, and it was buttressed up the sides of the barrels, as the fable goes. The higher the cut the fattier the meat; if you want to remove fat from pulled pork, make it a day ahead to cool it and skim.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 21

4 pounds boneless pork shoulder
About 1 tablespoon pimenton (smoked paprika)
About 1 tablespoon kosher salt
About 1 1/2 teaspoons (half a palm full) granulated garlic
About 1 1/2 teaspoons (half a palm full) granulated onion
About 1 1/2 teaspoons (half a palm full) dried oregano or marjoram
About 1 1/2 teaspoons (half a palm full) coarse black pepper
3 tablespoons neutral oil such as olive oil (NOT EVOO), safflower oil or canola oil
12 ounces (1 1/2 cups) lager, white wine or organic cloudy apple cider
1 1/2 cups chicken stock or bone broth
Barbecue Sauce, optional, recipe follows
2 tablespoons neutral oil
1 small onion, finely chopped
1 jalapeno or serrano pepper, finely chopped
4 cloves garlic, chopped
Salt and pepper
1/2 cup cider or white vinegar
About 1 1/2 cups organic ketchup or tomato sauce
About 1/4 cup Worcestershire sauce
About 3 tablespoons light brown sugar
About 2 tablespoons cayenne pepper sauce, such as Frank's RedHot

Steps:

  • Preheat oven to 300 degrees F, rack 1 rung below center.
  • Bring pork to room temperature, about 30 minutes, and pat dry.
  • Combine paprika, salt, garlic, onion, oregano or marjoram and pepper in a bowl, then coat meat evenly, rubbing mixture into meat.
  • Heat a large Dutch oven over medium-high heat with oil, 3 turns of the pan. When oil ripples and smokes, add the meat and brown on all sides, 8 to 10 minutes total. Add beer, wine or cider and reduce a minute or so, then add stock. Cover and place in oven. Cook 3 hours until very tender, then shred meat with tines of 2 forks, removing larger pieces of fat or connective tissue as you work. Stir meat and drippings together with Barbecue Sauce, if using.
  • Heat oil in medium saucepot or skillet over medium to medium-high heat. Add onions, chile, garlic, salt and pepper, then soften 5 to 6 minutes. Add vinegar and reduce 1 to 2 minutes, then add ketchup or sauce, Worcestershire, brown sugar and hot sauce. Simmer over low heat for flavors to combine. Add to pork and drippings and combine.

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