Pulled Pork With Mint Julep Barbecue Sauce Recipes

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PULLED PORK BARBECUE



Pulled Pork Barbecue image

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

3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse sea salt
1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
1 1/2 cups cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon kosher salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
Pan drippings from the pork
12 hamburger buns
1 recipe Cole Slaw, recipe follows
Pickle spears, for serving
1 head green cabbage, shredded
2 carrots, grated
1 red onion, thinly sliced
2 green onions (white and green parts), chopped
1 fresh red chile, sliced
1 1/2 cups mayonnaise
1/4 cup Dijon mustard
1 tablespoon cider vinegar
1 lemon, juiced
Pinch sugar
1/2 teaspoon celery seed
Several dashes hot sauce
Kosher salt and freshly ground black pepper

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.

BARBECUE PULLED PORK



Barbecue Pulled Pork image

Provided by Food Network Kitchen

Categories     main-dish

Time 4h

Yield 6 servings

Number Of Ingredients 17

1/4 cup packed dark brown sugar
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon mustard powder
1/2 teaspoon ground allspice
1/2 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
4 pounds boneless pork shoulder, trimmed and cut into 4-inch pieces
1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, chopped
1 tablespoon tomato paste
2 cups low-sodium chicken broth
1/2 cup ketchup
1/4 cup apple cider vinegar
7 hamburger buns or potato rolls
Coleslaw and pickle slices, for serving

Steps:

  • Mix the brown sugar, chili powder, cumin, mustard powder, allspice, cayenne, 1 teaspoon salt and 1/2 teaspoon black pepper in a bowl. Rub half of the mixture all over the pork; transfer to a large resealable plastic bag and refrigerate 1 to 4 hours.
  • Preheat the oven to 350 degrees F. Heat the vegetable oil in a large Dutch oven over medium heat. Add the pork and cook, turning occasionally, until browned on all sides, about 8 minutes; remove to a plate.
  • Add the onion, garlic, 1 teaspoon salt and a few grinds of black pepper to the pot; cook, stirring, until the onion is softened, 5 minutes. Add the tomato paste and the remaining spice mixture; cook, stirring, 2 more minutes. Stir in the chicken broth, ketchup, vinegar and 2 cups water. Tear 1 bun into pieces and add to the pot. Return the pork to the pot and bring to a simmer.
  • Cover the pot and transfer to the oven. Cook until the pork is very tender, about 2 hours. Uncover and continue cooking until the sauce thickens slightly, about 20 more minutes. Shred the pork with 2 forks, tossing to coat in the sauce. Serve on buns with coleslaw and pickles.

PULLED PORK WITH MINT JULEP BARBECUE SAUCE



PULLED PORK WITH MINT JULEP BARBECUE SAUCE image

Categories     Pork

Yield 12 people

Number Of Ingredients 27

1 bone-in pork shoulder, about 5 lb.
2 tsp. red pepper flakes
1 Tbs. salt
1 Tbs. freshly ground pepper
1 Tbs. yellow mustard seeds
1 cup apple cider
1 cup cider vinegar
4 yellow onions, thinly sliced
4 garlic cloves, chopped
1 green bell pepper, seeded and finely chopped
For the sauce:
4 Tbs. (1/2 stick) unsalted butter
3 yellow onions, thinly sliced
2 Tbs. peeled and chopped fresh ginger
2 cups tomato puree
3/4 cup dark molasses
1/3 cup coarse-grain Dijon mustard
1/2 cup bourbon
1/2 cup cider vinegar
2 Tbs. Worcestershire sauce
1 lemon, sliced
Salt and freshly ground pepper, to taste
1/3 cup chopped fresh mint
1 tsp. Tabasco or other hot-pepper sauce
12 sesame seed-topped sandwich buns,
split and warmed
12 dill pickle spears

Steps:

  • Preheat an oven to 300°F. Lightly coat a large roasting pan with vegetable oil. Rub the pork shoulder with the pepper flakes, salt, pepper and mustard seeds and place in the pan. Pour the cider and vinegar over and around the pork. Scatter the onions, garlic and bell pepper over and around the pork. Cover with aluminum foil and roast for 3 hours. Uncover and continue to roast until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 180°F, about 1 hour more. Meanwhile, make the sauce: In a saucepan over medium heat, melt the butter. Add the onions and ginger and sauté until soft, about 5 minutes. Stir in the tomato puree, molasses, mustard, bourbon, vinegar, Worcestershire, lemon, salt and pepper. Reduce the heat to very low and simmer, uncovered, stirring occasionally, until very thick, about 2 hours. Discard the lemon slices. Stir in the mint and Tabasco. Transfer the pork to a plate, reserving the roasted vegetables. Let stand for 1 hour. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other, discarding any fat. Place the shredded pork in a bowl. Using a slotted spoon, transfer the roasted vegetables to the bowl with the pork. Mix the sauce with the shredded pork. Stuff each bun with some of the pork and serve immediately, with the pickle spears on the side.

AWESOME PULLED PORK BBQ



Awesome Pulled Pork BBQ image

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

1 (5 pound) boneless pork loin roast
1 pinch garlic powder, or to taste
1 pinch poultry seasoning, or to taste
salt to taste
ground black pepper to taste
1 large onion, quartered
1 apple, cored and quartered
3 stalks celery
1 (14.5 ounce) can chicken broth
½ cup butter
2 cups chopped celery
1 ½ cups chopped onion
4 cups ketchup
2 cups water
⅔ cup cider vinegar
½ cup brown sugar
¼ cup Worcestershire sauce
2 tablespoons prepared mustard
1 tablespoon liquid smoke flavoring
1 tablespoon garlic powder

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

ANYONE CAN MAKE BBQ PULLED PORK



Anyone Can Make BBQ Pulled Pork image

If you got a hankering for a good BBQ sandwich, break out the slow cooker and you are on your way to a great meal!

Provided by JOYCE

Categories     Main Dish Recipes     Pork     Pulled Pork

Time 8h45m

Yield 12

Number Of Ingredients 10

1 (5 pound) pork shoulder roast
5 large cloves garlic, thinly sliced
2 cups strong brewed coffee
1 large onion, diced
2 tablespoons Worcestershire sauce
2 tablespoons liquid smoke flavoring
1 tablespoon red pepper flakes
salt and ground black pepper to taste
1 (16 ounce) bottle barbeque sauce
12 sandwich buns, split and toasted

Steps:

  • Cut several slits into the fatty side of the pork shoulder. Insert garlic slices into slits. Transfer pork to a slow cooker, fat side up.
  • Mix coffee, onion, Worcestershire sauce, and liquid smoke in a bowl; pour over pork.
  • Cook pork on Low until very tender, about 8 hours. Carefully remove pork from slow cooker to a large plate; discard excess fat. Shred pork with 2 forks or by hand.
  • Reserve about 1/2 cup juices from the slow cooker; discard remaining liquid. Return shredded pork and juices to slow cooker and season with red pepper flakes, salt, and pepper. Add barbeque sauce and stir.
  • Heat pork on Low until sauce is hot, about 30 minutes more. Pile pork over toasted buns to serve.

Nutrition Facts : Calories 454.7 calories, Carbohydrate 38.2 g, Cholesterol 74.5 mg, Fat 22.4 g, Fiber 1.8 g, Protein 23.3 g, SaturatedFat 7.4 g, Sodium 750.1 mg, Sugar 10.8 g

BARBECUE SAUCE FOR PULLED-PORK SANDWICHES



Barbecue Sauce for Pulled-Pork Sandwiches image

Use this recipe when making our Pulled-Pork Sandwiches.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Yield Makes about 2 quarts

Number Of Ingredients 9

2 cans (each 28 ounces) tomato puree
1 cup spicy brown mustard
1/3 cup plus 1 tablespoon packed dark-brown sugar
1/4 cup cider vinegar
2 garlic cloves, crushed
Coarse salt
1/2 teaspoon cayenne pepper
Pan juices from Pulled-Pork Sandwiches
Freshly ground pepper

Steps:

  • Stir tomato puree, 1 cup water, the mustard, sugar, vinegar, garlic, 1 teaspoon salt, and the cayenne in a medium saucepan over medium heat. Simmer, stirring occasionally, until sugar has dissolved and mixture thickens, about 10 minutes. Stir in pan juices; season with salt and pepper.

BBQ PULLED PORK



BBQ pulled pork image

An American classic, the meat is slow-cooked then shredded or 'pulled' and layered with BBQ sauce, pickles and slaw in a soft brioche bun

Provided by Jennifer Joyce

Categories     Main course

Time 5h20m

Yield Makes enough for 16 buns with leftovers

Number Of Ingredients 9

2 ½kg boneless pork shoulder, skin removed
3 tbsp olive oil
2 tsp Spanish paprika (pimentón)
2 tsp mustard powder
1 tsp garlic salt
1 tsp onion salt
1 tbsp liquid smoke (optional, see tip, below)
16 brioche buns (see 'goes well with')
Tangy cabbage slaw, homemade chipotle molasses BBQ sauce (see recipes in 'goes well with') and sweet-and-sour pickled cucumbers from a jar, sliced

Steps:

  • Heat oven to 150C/130C fan/gas 2. Rub the pork with 2 tbsp of the olive oil. Heat a large non-stick pan until very hot and sear the pork on all sides until golden brown.
  • Place the meat on a wire rack in a roasting tin. Mix the paprika, mustard powder, garlic and onion salt, and some black pepper with the liquid smoke, if using. Brush all over the meat.
  • Add 1 cup of water to the roasting tin, cover very tightly with foil and cook for 5 hrs or until almost falling apart.
  • Drain the juices from the meat into a measuring jug. Shred the pork using 2 forks, discarding the fat.
  • Skim off the fat from the juices. Mix 125ml of the juices with 4 tbsp BBQ sauce (see recipe in 'goes well with') and pour over the meat. Keep warm until serving, or reheat.
  • To assemble, pile the meat into the halved brioche buns, spoon over the BBQ sauce, top with coleslaw and pickles, and sandwich together.

Nutrition Facts : Calories 251 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Protein 26 grams protein, Sodium 0.8 milligram of sodium

PULLED PORK AND BBQ SAUCE



Pulled Pork and BBQ Sauce image

This is a thinner southeasten style pulled pork sauce that is designed to either be incorporated into pulled pork shreds, or as a drench on a pulled pork sandwich. It is very sweet and tangy. Be careful with the cloves, some are much stronger than others. Also, cayenne may be added for a little heat if desired.

Provided by Smoky Okie

Categories     Sauces

Time 45m

Yield 20 serving(s)

Number Of Ingredients 13

1 cup yellow mustard
1 cup white sugar
1 cup water
1/4 cup ketchup
1/4 cup dark brown sugar
1/4 cup cider vinegar
1 tablespoon liquid smoke
2 tablespoons paprika
1 teaspoon white pepper
1 teaspoon black pepper
1/8 teaspoon ground cloves
2 tablespoons butter
1 tablespoon soy sauce

Steps:

  • Combine all ingredients except butter and soy in saucepan.
  • Simmer 30 minutes stirring often.
  • Add butter and soy.
  • Stir until butter is incorporated.
  • May be tossed into freshly pulled pork, or used on pulled pork sandwiches.
  • To build the perfect pulled pork sandwich, put a slice of onion on a slice of white bread, add a layer of pulled pork, drench with sauce,repeat, cover with a slice of white bread, then pig out,mmmmessssy, but delish.

Nutrition Facts : Calories 74.4, Fat 1.8, SaturatedFat 0.8, Cholesterol 3, Sodium 237, Carbohydrate 14.7, Fiber 0.7, Sugar 13.5, Protein 0.8

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