Sams Favorite Pulled Pork Recipes

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UNCLE SAM'S PULLED PORK



Uncle Sam's Pulled Pork image

Here's a recipe that's anything but taxing! Uncle Sam's Pulled Pork is a budget-friendly, weeknight winner. In this recipe, we slow cook boneless pork butt to perfection with some chopped onions and a can of cola. A little BBQ sauce and it's ready to go! Just pile it onto a roll along with some of our homemade coleslaw and you're set for lots of "yum!"

Provided by Ginsburg Enterprises

Categories     Pork

Number Of Ingredients 11

4 pounds boneless pork butt
1 teaspoon salt
1/2 teaspoon black pepper
1 large onion, chopped
1 (12-ounce) can cola
1 (28-ounce) jar barbecue sauce
10 hamburger rolls
1 (16-ounce) package coleslaw mix
1/4 cup apple cider vinegar
1 tablespoon vegetable oil
1 tablespoon sugar

Steps:

  • Place pork in a 6-quart slow cooker and sprinkle with salt and pepper. Top with onion then pour cola over meat. Cover and cook on high setting 6 to 6-1/2 hours, or until pork is very tender and falls apart easily.
  • Remove pork to a large cutting board and shred with two forks. Using a slotted spoon, remove onion. Drain liquid from slow cooker, reserving 1 cup. Return meat to slow cooker, add reserved liquid, the barbecue sauce, and onion; mix well. Heat 20 minutes or keep on low until ready to serve.
  • When ready to serve, in a medium bowl, combine coleslaw mix, vinegar, oil, and sugar; mix well. Spoon pork mixture evenly onto bottom of rolls, top with coleslaw and top of roll, and serve.

SAM'S FAVORITE PULLED PORK



Sam's Favorite Pulled Pork image

Pork tenderloin cooked all day in the slow cooker makes for an affordable, delicious supper! Serve pork on warm rolls/bread with a few dollops of the sauce. It's also great with sauted onions.

Provided by Morgan

Categories     Main Dish Recipes     Pork     Pulled Pork

Time 7h25m

Yield 6

Number Of Ingredients 16

1 (2 pound) package pork tenderloin, fat trimmed
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
1 teaspoon vegetable oil
2 cups water
½ cup brown sugar
¼ cup apple cider vinegar
2 tablespoons Worcestershire sauce
2 teaspoons minced garlic
3 dashes hot pepper sauce
½ cup mayonnaise
3 tablespoons white vinegar
½ teaspoon garlic powder
1 pinch lemon pepper, or to taste
1 pinch cayenne pepper, or to taste

Steps:

  • Season pork tenderloin with salt, black pepper, and 1/2 teaspoon cayenne pepper.
  • Heat oil in a skillet over medium-high heat; fry pork in hot oil until browned on all sides, about 10 minutes. Transfer meat to a slow cooker. Add water, brown sugar, cider vinegar, Worcestershire sauce, garlic, and hot sauce.
  • Cook on Low for 7 hours. Remove tenderloin to a platter and drain cooking liquid, reserving about 1/2 cup. Shred pork and return to slow cooker. Add enough reserved liquid to moisten meat.
  • Whisk mayonnaise, white vinegar, garlic powder, lemon pepper, and 1 pinch cayenne pepper together in a bowl. Serve mayonnaise sauce with shredded pork.

Nutrition Facts : Calories 350.4 calories, Carbohydrate 20.6 g, Cholesterol 72.4 mg, Fat 18.9 g, Fiber 0.2 g, Protein 23.7 g, SaturatedFat 3.5 g, Sodium 658.4 mg, Sugar 18.7 g

MOMOFUKU'S BO SSAM



Momofuku's Bo Ssam image

This is a recipe to win the dinner party sweepstakes, and at very low stakes: slow-roasted pork shoulder served with lettuce, rice and a raft of condiments. The chef David Chang serves the dish, known by its Korean name, bo ssam, at his Momofuku restaurant in the East Village and elsewhere. He shared the recipe with The Times in 2012. Mr. Chang is known as a kitchen innovator, but his bo ssam is a remarkably straightforward way to achieve high-level excellence with little more than ingredients and time. Simply cure the pork overnight beneath a shower of salt and some sugar, then roast it in a low oven until it collapses. Apply some brown sugar and a little more salt, then roast the skin a while longer until it takes on the quality of glistening bark. Meanwhile, make condiments - hot sauces and kimchi, rice, some oysters if you wish. Then tear meat off the bone and wrap it in lettuce, and keep at that until everything's gone.

Provided by Sam Sifton

Categories     dinner, roasts, main course

Time 13h

Yield 6 to 10 servings

Number Of Ingredients 18

1 whole bone-in pork butt or picnic ham (8 to 10 pounds)
1 cup white sugar
1 cup plus 1 tablespoon kosher salt
7 tablespoons brown sugar
2 1/2 cups thinly sliced scallions, both green and white parts
1/2 cup peeled, minced fresh ginger
1/4 cup neutral oil (like grapeseed)
1 1/2 teaspoons light soy sauce
1 scant teaspoon sherry vinegar
1/2 teaspoon kosher salt, or to taste
2 tablespoons fermented bean-and-chili paste (ssamjang, available in many Asian markets, and online)
1 tablespoon chili paste (kochujang, available in many Asian markets, and online)
1/2 cup sherry vinegar
1/2 cup neutral oil (like grapeseed)
2 cups plain white rice, cooked
3 heads bibb lettuce, leaves separated, washed and dried
1 dozen or more fresh oysters (optional)
Kimchi (available in many Asian markets, and online)

Steps:

  • Place the pork in a large, shallow bowl. Mix the white sugar and 1 cup of the salt together in another bowl, then rub the mixture all over the meat. Cover it with plastic wrap and place in the refrigerator for at least 6 hours, or overnight.
  • When you're ready to cook, heat oven to 300. Remove pork from refrigerator, brush any excess sugar mixture off the fat cap and discard any juices. Place the pork in a roasting pan and set in the oven and cook for approximately 6 hours, or until it collapses, yielding easily to the tines of a fork. (After the first hour, baste hourly with pan juices.) At this point, you may remove the meat from the oven and allow it to rest for up to an hour.
  • Meanwhile, make the ginger-scallion sauce. In a large bowl, combine the scallions with the rest of the ingredients. Mix well and taste, adding salt if needed.
  • Make the ssam sauce. In a medium bowl, combine the chili pastes with the vinegar and oil, and mix well.
  • Prepare rice, wash lettuce and, if using, shuck the oysters. Put kimchi and sauces into serving bowls.
  • When your accompaniments are prepared and you are ready to serve the food, turn oven to 500. In a small bowl, stir together the remaining tablespoon of salt with the brown sugar. Rub this mixture all over the cooked pork. Place in oven for approximately 10 to 15 minutes, or until a dark caramel crust has developed on the meat. Serve hot, with the accompaniments.

Nutrition Facts : @context http, Calories 1115, UnsaturatedFat 45 grams, Carbohydrate 50 grams, Fat 69 grams, Fiber 2 grams, Protein 71 grams, SaturatedFat 18 grams, Sodium 1684 milligrams, Sugar 34 grams, TransFat 1 gram

SAM'S FAVORITE PULLED PORK



Sam's Favorite Pulled Pork image

Pork tenderloin cooked all day in the slow cooker makes for an affordable, delicious supper! Serve pork on warm rolls/bread with a few dollops of the sauce. It's also great with sauted onions.

Provided by Morgan

Categories     Pulled Pork

Time 7h25m

Yield 6

Number Of Ingredients 16

1 (2 pound) package pork tenderloin, fat trimmed
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
1 teaspoon vegetable oil
2 cups water
½ cup brown sugar
¼ cup apple cider vinegar
2 tablespoons Worcestershire sauce
2 teaspoons minced garlic
3 dashes hot pepper sauce
½ cup mayonnaise
3 tablespoons white vinegar
½ teaspoon garlic powder
1 pinch lemon pepper, or to taste
1 pinch cayenne pepper, or to taste

Steps:

  • Season pork tenderloin with salt, black pepper, and 1/2 teaspoon cayenne pepper.
  • Heat oil in a skillet over medium-high heat; fry pork in hot oil until browned on all sides, about 10 minutes. Transfer meat to a slow cooker. Add water, brown sugar, cider vinegar, Worcestershire sauce, garlic, and hot sauce.
  • Cook on Low for 7 hours. Remove tenderloin to a platter and drain cooking liquid, reserving about 1/2 cup. Shred pork and return to slow cooker. Add enough reserved liquid to moisten meat.
  • Whisk mayonnaise, white vinegar, garlic powder, lemon pepper, and 1 pinch cayenne pepper together in a bowl. Serve mayonnaise sauce with shredded pork.

Nutrition Facts : Calories 350.4 calories, Carbohydrate 20.6 g, Cholesterol 72.4 mg, Fat 18.9 g, Fiber 0.2 g, Protein 23.7 g, SaturatedFat 3.5 g, Sodium 658.4 mg, Sugar 18.7 g

SAM'S FAVORITE BONELESS PORK LOIN CHOPS



Sam's Favorite Boneless Pork Loin Chops image

from "Just Cook This" with Sam the Cooking Guy. Prep time does not include overnight marination. He describes the marinade as the food cousin of the little black dress :)

Provided by Karen in MA

Categories     Pork

Time 25m

Yield 6 serving(s)

Number Of Ingredients 5

6 boneless pork chops, about 3/4-inch thick, trimmed
1/2 cup soy sauce
1/4 cup brown sugar
2 tablespoons fresh gingerroot, chopped very fine
8 ounces newcastle brown ale (or any good, dark and slightly sweet beer)

Steps:

  • Put soy, brown sugar, ginger, and Newcastle in a container, mix well then add the chops.
  • Refrigerate overnight.
  • Heat grill to medium-high and put on the chops. Grill until done to about 160 degrees-somewhere around 10-15 minutes.

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