PULLED BBQ PORK POUTINE
Make this all-star Pulled BBQ Pork Poutine recipe that is topped off with delicious cheese curds and bread and butter pickles for the ultimate taste!
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 4h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the grill to medium-high heat.
- Season the pork on all sides with salt and pepper.
- Heat 1 tablespoon of olive oil in a large frying pan and cook the pork shoulder on all sides, about 4 minutes per side until browned.
- Place the pork into a slow cooker lined with a Reynolds® Slow Cooker Liner and pour in water and BBQ sauce and cook on high heat for 4 hours or low heat for 6 hours.
- Pull the pork apart using two forks until it is shredded and keep warm.
- Place a 1 1/2- to 2-feet-long sheet of Reynolds Wrap® Aluminum Foil on a table and place the potato wedges in the center of the foil.
- Drizzle on the remaining 6 tablespoons of olive oil, season with salt and pepper, and then fold up the outside of the foil to create a foil packet.
- Place packet directly on a medium-hot grill and cook for 25 to 30 minutes or until the potatoes are browned and cooked through.
- Serve the pulled pork over top of the potato wedges, cheese curds and diced pickles.
Nutrition Facts : Calories 547 calories, Carbohydrate 53.8 g, Cholesterol 62.7 mg, Fat 28.4 g, Fiber 2.2 g, Protein 18.9 g, SaturatedFat 9.2 g, Sodium 1122.7 mg, Sugar 22.6 g
PULLED PORK BARBECUE
Tyler Florence's Pulled Pork Barbecue recipe from Food Network starts with a flavorful dry rub that includes paprika, brown sugar and mustard powder.
Provided by Tyler Florence
Time 9h35m
Yield 12 servings
Number Of Ingredients 31
Steps:
- Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.
- Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.
- While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it.
- When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.
- While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.
- To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw. Serve with pickle spears and the remaining sauce on the side.
- Combine the cabbage, carrots, red onion, green onions, and chile in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.
PULLED PORK POUTINE
Provided by Robert Irvine : Food Network
Categories side-dish
Time 20m
Yield 1 serving
Number Of Ingredients 10
Steps:
- Fry the pork in a hot pan with hot oil. Add the tapenade, gravy, curds and some salt and pepper. Shake the pan to combine until the cheese is warm and the gravy is runny. Add some chopped green onions and parsley (reserving some of each for garnish) and mix.
- Pour the mixture over the crispy seasoned French fries and garnish with the reserved green onions and parsley to serve.
AWESOME PULLED PORK BBQ
This is a pulled pork BBQ that is sure to please everyone's taste. Best to use a slow cooker!
Provided by Randy
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 10h30m
Yield 10
Number Of Ingredients 20
Steps:
- Place pork in a slow cooker and season to taste with garlic powder, poultry seasoning, salt, and pepper. Add quartered onion, apple, and 3 celery stalks. Pour chicken broth into slow cooker.
- Cook on Low until very tender, about 8 hours. Transfer pork to a large platter and discard juice and vegetables. Shred pork with a fork and return to the slow cooker.
- Prepare barbecue sauce while pork is cooking. Melt butter in a large saucepan or small Dutch oven over medium heat; cook and stir 2 cups celery and 1 1/2 cups onion until onion is translucent, about 5 minutes. Add ketchup, water, vinegar, brown sugar, Worcestershire sauce, mustard, liquid smoke, and 1 tablespoon garlic powder; mix. Reduce heat to low and simmer, stirring occasionally, until sauce is thickened, about 10 minutes. Pour barbecue sauce over shredded pork.
- Continue cooking pork on Low heat until flavors combine, about 2 hours.
Nutrition Facts : Calories 548.1 calories, Carbohydrate 44.2 g, Cholesterol 131.5 mg, Fat 23.5 g, Fiber 2 g, Protein 41.4 g, SaturatedFat 10.7 g, Sodium 1513.8 mg, Sugar 37.4 g
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- In a small pot or saucepan whisk together the gravy and bbq sauce. Warm the bbq gravy on medium heat.
- Heat the pulled pork in a cast iron skillet on medium heat. Stir often. The pork will start to brown in some spots and crisp up a little bit.
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