THE BEST PULLED PORK
Chipotle powder, apple cider and ketchup create the perfect balance of smoky, sweet and tangy without the need for a smoker or grill! For our classic, satisfying pulled pork, all that's required is a flavorful homemade rub and a long trip to the oven to cook low and slow until it's meltingly tender. Eat it as-is, or pile onto a potato roll with your favorite toppings for the ultimate sandwich. Coleslaw is a traditional accompaniment, and we love a vinegary one for the way it cuts through the richness of the pork.
Provided by Food Network Kitchen
Categories main-dish
Time 5h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Whisk together the chile powder, salt, paprika, garlic powder, onion powder, black pepper and 2 tablespoons of the brown sugar in a small bowl until completely combined and no lumps remain. Spread the spice rub evenly over the pork butt, pressing it into the flesh on all sides. Let the pork sit at room temperature for at least 1 hour or wrap tightly with plastic wrap and refrigerate for up to 48 hours.
- Position a rack in the lower third of the oven and preheat to 275 degrees F.
- Whisk together the barbecue sauce, apple cider, ketchup, mustard, Worcestershire sauce and the remaining 1/2 cup brown sugar in large Dutch oven or other heavy large pot until combined. Transfer the pork and any accumulated juices to the pot, turning the pork to coat it with sauce. Bring the sauce to a boil over medium-high heat. Then cover, transfer to the oven and bake until the pork is very tender and easily shreds when pulled apart with a fork, 3 to 3 1/2 hours. Let the pork cool uncovered for 30 minutes.
- Reserve 1 cup of the sauce for serving, then smash the pork into the remaining sauce with a potato masher; it should fall apart and shred completely. Stir to combine the pork with the sauce. Serve on toasted potato rolls topped with coleslaw. Pass the reserved sauce.
BBQ PORK SANDWICH
Roast this flavorful pulled pork in your oven, and be rewarded with delicious barbecue sandwiches!
Provided by Paula Deen
Categories bbq classics entertaining potluck southern cooking summer
Time 2h30m
Yield 6
Number Of Ingredients 14
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.
PAULA DEEN ALL DAY PULLED PORK RECIPE - (3.6/5)
Provided by Susan52
Number Of Ingredients 14
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.
NORTH CAROLINA-STYLE SPICY PULLED PORK SANDWICHES
Provided by Deen Brothers
Categories bbq classics Family Supper guys night kid friendly tailgating
Time 30m
Yield 10 to 12
Number Of Ingredients 17
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)
not set
Provided by michelleorrv3s1m8
Categories Main Dish
Time 8h20m
Yield 8
Number Of Ingredients 22
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.
Nutrition Facts : Calories 764 calories, Fat 46.7776494512985 g, Carbohydrate 44.0882776768917 g, Cholesterol 161.02529135 mg, Fiber 2.79314714536638 g, Protein 40.0617104494795 g, SaturatedFat 15.9945508347721 g, ServingSize 1 1 Serving (424g), Sodium 1072.91948813671 mg, Sugar 41.2951305315254 g, TransFat 4.83905070694115 g
PAULA DEEN'S SLOW COOKER PULLED PORK RECIPE - (3.9/5)
Provided by á-47111
Number Of Ingredients 8
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
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
PAULA DEEN'S FAVORITE PULLED PORK SANDWICH RECIPE - (4/5)
Provided by Susan52
Number Of Ingredients 10
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.
PULLED BBQ PORK
During years of vacationing on the North Carolina coast, I became hooked on their pork barbecue. The version I developed is a favorite at potluck dinners. -Joseph Sarnoski, West Chester, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 10h15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute onions in oil until tender. Add the garlic, pepper flakes and pepper; cook 1 minute longer. Stir in the tomatoes, brown sugar, vinegar, hot pepper sauce, Worcestershire and cumin. Cook over medium heat until heated through and sugar is dissolved., Cut roast in half. Place in a 5-qt. slow cooker; pour sauce over the top. Cover and cook on low for 10-12 hours or until meat is tender. Remove roast; cool slightly. Skim fat from cooking juices. Shred meat with 2 forks and return to the slow cooker. Heat through. With a slotted spoon, place 3/4 cup meat mixture on each roll.
Nutrition Facts : Calories 518 calories, Fat 21g fat (7g saturated fat), Cholesterol 101mg cholesterol, Sodium 528mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 3g fiber), Protein 36g protein.
More about "pulled pork bbq paula deen recipes"
ROOT BEER-BRAISED PULLED PORK - PAULA DEEN MAGAZINE
From pauladeenmagazine.com
Estimated Reading Time 50 secs
ALL DAY COMFORTING PULLED PORK | RECIPELION.COM
From recipelion.com
BBQ PULLED PORK - ALL THINGS MAMMA
From allthingsmamma.com
OPEN-FACED PULLED PORK BARBECUE SANDWICHES RECIPE
From pauladeenmagazine.com
PULLED PORK RECIPE (SLOW COOKER METHOD) - COOKING …
From cookingclassy.com
PULLED PORK WITH BBQ SAUCE (EASY SLOW COOKER)
From recipetineats.com
CROCK POT PULLED PORK SANDWICHES & BUTTERMILK COLESLAW RECIPE
From pauladeen.com
4.9/5 (35)
15 TOP-RATED PULLED PORK RECIPES
From allrecipes.com
SLOW COOKER PULLED PORK (EASY RECIPE) - FIFTEEN SPATULAS
From fifteenspatulas.com
SOUTHERN FAVORITE PULLED PORK SANDWICH | RECIPELION.COM
From recipelion.com
CHERRY COLA BARBECUE PORK - PAULA DEEN MAGAZINE
From pauladeenmagazine.com
ALL AMERICAN BBQ SAUCE RECIPES - PAULA DEEN
From pauladeen.com
PAULA DEEN'S BARBECUE SAUCE RECIPE - SUPER EASY TO MAKE
From pauladeen.com
PULLED PORK NACHOS - PAULA DEEN
From pauladeen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love