Pulled Pork Bbq Paula Deen Recipes

BBQ PORK SANDWICH

Steps:

• Mix the dry (salt, pepper, sugar, paprika and cayenne) in small bowl. Sprinkle dry rub all over the pork roast, pressing into the pork.
• Cover with plastic and refrigerate for at least 2 hours.
• Preheat oven to 325 °F.
• Combine apple juice, vinegar, Worcestershire, liquid smoke and the garlic powder in a medium bowl and pour into a large Dutch oven. Place pork in the oven and tightly cover with aluminum foil then lid. Roast for 4 hours or until fork tender and shreds easily.
• Brush the roast with cooking liquid every hour.
• Remove from oven and let stand until cool enough to handle. Shred the pork with a fork or tongs into bite size pieces.
• Serve on hamburger buns topped with BBQ sauce and cole slaw.

NORTH CAROLINA-STYLE SPICY PULLED PORK SANDWICHES

Steps:

• For the pork, in a small bowl, stir together the salt, garlic powder, black pepper, red pepper flakes, and celery seeds. Using your fingers, rub the spice mixture all over the pork to coat evenly. Place pork in a large resealable plastic bag or a covered bowl; refrigerate overnight.
• For the basting sauce, in a large saucepan, combine all the sauce ingredients, stirring to dissolve the sugar. Bring to a simmer over medium heat; simmer for 3 minutes. Let sauce cool; cover and refrigerate overnight.
• Preheat oven to 300°F. Place a rack inside a large roasting pan; place the pork on the rack. Roast for 2 1/2 hours; pour half of the sauce over the pork. Bake for 1 to 2 hours more or until an instant-read thermometer inserted in the thickest part of the roast registers 180°F, basting pork every 30 minutes with sauce and drippings from the bottom of the pan.
• Remove pork from the oven and let stand on the rack until cool enough to handle. Meanwhile, warm the remaining sauce in a saucepan over low heat. Transfer the warm pork to a cutting board and shred or chop the meat into bite-size pieces, mixing in some of the fat and skin. Transfer pork to a large bowl; add sauce to taste and mix well.
• Serve the pork on buns with Down-Home Coleslaw, passing any remaining sauce on the side.

PULLED PORK BBQ (PAULA DEEN)

Steps:

• 1. In a small bowl combine brown sugar through mustard powder. 2. Rub over meat, cover in plastic wrap and refrigerate for at least 2 hours. 3. Place meat in slow cooker and pour apple juice, apple cider vinegar, and Worcestershire sauce. Turn on low for 6 hours. 4. In a small saucepan, combine all BBQ sauce ingredients. 5. Bring to a simmer over medium-low heat and cook for 15 minutes, then remove from heat. 6. Remove from slow cooker and let stand until cool enough to handle. Shred into strands with forks or fingers.

BBQ PORK SANDWICH

Steps:

• Mix the dry rub ingredients in small bowl. Sprinkle dry rub all over the pork roast, pressing into the pork. Cover with plastic wrap and refrigerate for at least 2 hours.
• Preheat oven to 325 degrees F.
• Combine the liquid ingredients and pour into a large Dutch oven; add the pork. Cover the dutch oven with aluminum foil then the lid. Roast for 4 hours or until the pork is fork tender and shreds easily. Brush the roast with cooking liquid every hour.
• Remove from oven and let stand until cool enough to handle. Shred the pork with a fork or tongs.
• Serve on buns topped with BBQ sauce of your choice and cole slaw.

SLOW COOKER PULLED PORK BARBEQUE

Steps:

• Stir celery, onion, barbeque sauce, ketchup, water, garlic powder, chili powder, salt, and pepper together in a slow cooker. Place roast into the mixture.
• Cook on Low for 7 hours (or High for 5 hours). Shred the meat with two forks and stir into the liquid; cook for 1 hour more.

PAULA DEEN ALL DAY PULLED PORK RECIPE - (3.6/5)

Steps:

• In a small mixing bowl whisk together salt, pepper, brown sugar, paprika, and cayenne pepper. Place roast in a 13 x 9 pan and rub entire roast with dry rub mixture, pressing mixture into the roast. Cover roast with plastic wrap and allow to rest in the refrigerator at least 2 hours. In a medium mixing bowl combine apple juice, apple cider vinegar, Worcestershire, liquid smoke and garlic powder. Place roast in a slow cooker, pour several tablespoons of the apple juice mixture over the top of the roast, then pour remaining mixture on the side of the roast (I do this so all the dry rub isn't washed off the top). Cover slow cooker with lid and cook on low heat 8 - 10 hours. Remove roast from slow cooker and shred. Return shredded pork to slow cooker (in broth) and allow to cook 30 more minutes. Ladle out majority of the broth (I leave about 1/2 - 3/4 cup) and pour in barbecue sauce and stir. Serve warm, over rolls with optional coleslaw. •*Original recipe calls for 2 Tbsp of each salt and pepper but I thought 1 1/2 Tbsp was plenty. It also doesn't call for freshly ground black pepper but I think it makes a big difference. •**Original recipe lists Barbeque sauce. I like to add 1 1/4 cups and I only use Bullseye brand. I have tried many other kinds and several homemade recipes and Bullseye is just it for me. It's perfect with this recipe.

PAULA DEEN'S FAVORITE PULLED PORK SANDWICH RECIPE - (4/5)

Steps:

• In a small mixing bowl, combine dry spices. Add pork butt to the crock of a large slow cooker. Pour can of Sprite or other lemon-lime soda, apple cider vinegar, and Worcestershire sauce on top of the pork. Top with dry spices, salt and pepper, and brown sugar. Pat into the meat. Cook on LOW 8-10 hours. Carefully pour off the liquid in the crock pot. Remove the bone and shred the meat. Pour entire bottle of BBQ sauce over shredded meat. Stir to combine. Serve on a bun piled high, top with prepared coleslaw.

PAULA DEEN'S SLOW COOKER PULLED PORK RECIPE - (3.9/5)

Steps:

• In a small bowl, mix the chili powder, onion powder, garlic powder, salt, pepper, and cayenne. Rub the spice mixture on all sides of the pork. Cover and refrigerate for at least 2 hours, or overnight. Place pork in a slow cooker. Set on low heat and cook for 10 hrs. Transfer from the slow cooker to a roasting pan and shred with two forks, removing any large pieces of fat. Pour the broth into a heatproof pitcher or large fat separator, and skim off the fat. Put the pork back into the slow cooker. Combine the skimmed broth, and the barbecue sauce. Stir into the pork, and cook for 2 hrs. Serves 10-15