SHREDDED SAVORY PORK
From the Better Homes and Gardens cookbook. This pork is great on Kaiser rolls as a sandwich, or with your favorite taco fixins'. Very tasty.
Provided by Kay D.
Categories Pork
Time 3h15m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Trim fat from meat.
- Preheat oven to 325°F.
- In a small bowl combine garlic, coriander, cumin, oregano, onion powder, salt, black pepper and cayenne pepper; rub into the meat.
- Place meat in a roasting pan that has a cover; add beef broth.
- Cover and roast at 325F for 2 1/2 to 3 hours or until very tender.
- Remove meat from liquid with a slotted spoon; discard excess fat from cooking liquid, reserving the liquid. When meat is cool enough to handle, shred it using 2 forks pulled in opposite directions.
- Stir in 1/4 cup of the reserved cooking liquid to use as taco filling. Or, stir in enough cooking liquid to moisten; reheat in a saucepan over medium heat, stirring frequently, and serve on toasted Kaiser rolls.
- This can also be prepared in a crockpot with equally yummy results:.
- Rub the spice mixture into the meat, place into crockpot.
- Add beef broth.
- Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
Nutrition Facts : Calories 328.7, Fat 21.3, SaturatedFat 7.5, Cholesterol 105.5, Sodium 362.6, Carbohydrate 2, Fiber 0.5, Sugar 0.1, Protein 30.4
EASY SHREDDED PORK
This is an excellent dish for backyard parties, Super Bowl (or any sports) parties and get-togethers. Serve with rolls or French or Italian bread. Goes great with corn on the cob.
Provided by freddajoi
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 7h15m
Yield 28
Number Of Ingredients 7
Steps:
- Mix the paprika, garlic powder, brown sugar, dry mustard, and kosher salt together in a small bowl; spread evenly over the pork roasts. Refrigerate the seasoned roasts at least 3 hours.
- Preheat oven to 300 degrees F (150 degrees C). Place pork roasts into a large roasting pan.
- Bake the roasts in the preheated oven until pork is tender and shreds easily with 2 forks, 4 to 6 hours.
- Shred the pork and place into a large pot over medium heat. Mix the meat with the barbeque sauce. Bring the mixture to a simmer and cook until the flavors have blended, about 30 minutes.
Nutrition Facts : Calories 418.1 calories, Carbohydrate 30.5 g, Cholesterol 89.4 mg, Fat 21.7 g, Fiber 0.8 g, Protein 23.4 g, SaturatedFat 7.8 g, Sodium 1591.5 mg, Sugar 21.7 g
SWEET AND SAVORY SLOW COOKER PULLED PORK
This is a sweet and savory pulled pork that combines many techniques for the best flavor. The slow cooker makes the meat fall off the bone!
Provided by strayredbolt
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 15h5m
Yield 10
Number Of Ingredients 20
Steps:
- Place the pork shoulder roast into a large plastic bag, pour 1 cup of root beer over the meat, and squeeze out all the air from the bag. Seal the bag closed, and refrigerate 6 hours to overnight.
- The next day, mix together the light brown sugar, kosher salt, black pepper, paprika, dry mustard, onion powder, garlic salt, celery salt, cinnamon, ginger, and nutmeg in a bowl.
- Remove the meat from the marinade, and shake off the excess. Rub the meat all over with the spice mixture, wrap in plastic wrap, and refrigerate for 30 minutes to 2 hours.
- Mix together the balsamic vinegar, 1 1/2 cups of root beer, whiskey, and brown sugar in a bowl, and stir until the sugar dissolves.
- Heat the olive oil in a skillet over medium-high heat, and sear the meat on all sides until the meat develops a brown crust, about 3 minutes per side. Place the seared meat into a slow cooker. Pour the balsamic vinegar-root beer mixture over the meat, set the slow cooker to High, and cook for 6 to 8 hours.
- Remove the roast from the slow cooker, and shred with 2 forks. Discard the bones and all but 1 cup of the liquid in the slow cooker. Return the shredded meat to the cooker, mix in the barbecue sauce, and let sit on Low until ready to serve. Serve piled on buns.
Nutrition Facts : Calories 485.4 calories, Carbohydrate 45.5 g, Cholesterol 81.4 mg, Fat 19.1 g, Fiber 1.5 g, Protein 28.5 g, SaturatedFat 6.3 g, Sodium 985.4 mg, Sugar 21.4 g
SHREDDED PORK SANDWICH
These mouthwatering country ribs get tender quickly under pressure. "Mom's pressure cooker makes things easy for our family of three."-Anna Minegar, Zollo Springs, Florida.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place pork in a 6-qt. electric pressure cooker; add 4 cups water. Lock lid and close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure. , Meanwhile, in a large saucepan, combine onion, ketchup, Worcestershire sauce, salt and pepper. Combine flour and remaining 1 cup water until smooth; stir into onion mixture. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Remove ribs to a cutting board with a slotted spoon; cool slightly. When cool enough to handle, remove and discard bones. Shred pork with two forks; add to the sauce. Cook for 10 minutes or until heated through. Serve on rolls.
Nutrition Facts : Calories 377 calories, Fat 13g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 948mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 2g fiber), Protein 25g protein.
SHREDDED PORK TAMALES
From msn website from BHG: http://lifestyle.msn.com/foodandentertaining/recipes/articlebhg.aspx?cp-documentid=7083060
Provided by mylittlestar
Categories Pork
Time 1h40m
Yield 16 Tamales, 16 serving(s)
Number Of Ingredients 6
Steps:
- Prepare Shredded Savory Pork and Chile Colorado as directed. Soak the corn husks in hot water about 30 minutes to soften.
- Meanwhile, for dough, in a large bowl, stir together masa harina and the water. Cover and let stand for 20 minutes (mixture will appear dry). In a mixing bowl, beat shortening and 1/2 teaspoon salt with an electric mixer on medium speed for 1 minute. Gradually beat in flour mixture until combined (mixture should resemble a thick, creamy paste).
- For filling, in a medium saucepan, combine Shredded Savory Pork and Chile Colorado; heat through.
- Drain corn husks well; pat dry with paper towels. For each tamale, spread about 2 tablespoons of the dough into a 5 x 4-inch rectangle on each corn husk so one of the long sides of the dough is at the long edge of the husk. (If husks are small, overlap two small husks.) Spoon about 1 tablespoon of the filing lengthwise down the center of the dough. Fold the long edge of husk over the filling so dough edges meet. Roll husk around outside of filled masa mixture. Tie ends securely with strips of cornhusk or 100-percent-cotton kitchen string.
- To prepare steamer, if desired, place a cone-shape ball of foil in the center of a steamer basket. Stand tamales upright in basket (don't pack tamales too tightly, but fill the space). Place about 1-1/2 inches of water in bottom of steamer or Dutch oven. Place baskets over water. Bring water to boiling; reduce heat. Cover and steam for 40 to 45 minutes or until tamales pull away from corn husks, adding water to pan as necessary. Makes 16 tamales.
- Make-Ahead Directions: Wrap and freeze the cooked tamales in the corn husks. To serve, thaw overnight in the refrigerator. Place the tamales in a steamer basket over gently boiling water for 15 to 20 minutes or until heated through.
Nutrition Facts : Calories 129.9, Fat 9.1, SaturatedFat 2.2, Sodium 1.4, Carbohydrate 11.4, Fiber 0.1, Sugar 0.3, Protein 1.4
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Servings 3Total Time 1 hr 5 mins
- Trim fat from meat. Place roast in a large saucepan or Dutch oven; add enough water to nearly cover. Stir in onions, jalapeño peppers, garlic, coriander, cumin, oregano, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper. Bring to boiling; reduce heat. Simmer, covered, for 2-1/2 to 3 hours or until very tender.
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5/5 (6)Published 2021-11-24
- Pulled Pork Sweet Potato Hash. It’s morning, and you’re staring in the fridge wondering what you can do with pulled pork leftover from last night? Well, this pulled pork recipe for pork and potato hash is just the thing you need!
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- Pork Stew. Now, this is what you call spicy comfort food in its highest form. This Tex-Mex style pork stew is the perfect dinner to warm your bones on those cold winter nights.
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- Pulled Pork Tacos. Pork tacos are much lighter than your average tacos but still pack loads of flavor. This is all thanks to your meat mixture of pulled pork, lime juice, cilantro, black bean, and a few Mexican spices.
- BBQ Pork Sliders. If you’re having a little get-together or just want to whip up a quick meal, BBQ pork sliders are one of the super-easy pulled pork ideas you can make using just a few simple ingredients.
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- Pulled Pork Burritos. Instead of waiting in line or overpaying for delivery service, you can take your leftover pulled pork shoulder and put together your delicious burritos in just minutes.
- Barbecue Pulled Pork Mac and Cheese. Another super-easy way to use leftover pulled pork shoulder is whipping together some homemade mac and cheese and spooning your saucy, pulled pork right on top.
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