Spicy Pulled Pork Pushover Recipes

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SPICY PULLED PORK



Spicy Pulled Pork image

A spicy blend of hot sauce, chili powder, paprika, adobo seasoning, and cayenne pepper gives this slow cooker pulled pork a delicious kick. Barbeque sauce and brown sugar add sweetness.

Provided by lvfood

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 5h40m

Yield 10

Number Of Ingredients 14

½ cup all-purpose flour
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon adobo seasoning
½ teaspoon cayenne pepper
1 (4 pound) pork loin roast, cut into pieces
1 tablespoon butter
2 onions, chopped
2 cloves garlic, minced, or more to taste
1 (14.5 ounce) can diced tomatoes
¾ cup barbeque sauce
¼ cup brown sugar
3 tablespoons hot pepper sauce

Steps:

  • Mix flour, chili powder, paprika, cumin, adobo seasoning, and cayenne pepper in a large bowl. Add pork and toss until coated.
  • Melt butter in a large skillet over medium heat; fry pork in batches until browned on all sides, about 10 minutes. Transfer browned pork to a slow cooker.
  • Cook and stir onion and garlic in the same skillet until vegetables are fragrant, about 1 minute. Stir tomatoes, barbeque sauce, brown sugar, and hot sauce into onion mixture and simmer for 5 minutes. Pour sauce over pork.
  • Cook on low for 5 to 6 hours. Transfer pork to a plate and shred with 2 forks. Return pork to slow cooker and stir. Continue to cook, uncovered, until thickened, 10 to 15 minutes.

Nutrition Facts : Calories 248.6 calories, Carbohydrate 19.4 g, Cholesterol 66.6 mg, Fat 8.5 g, Fiber 1 g, Protein 22.2 g, SaturatedFat 3 g, Sodium 434.3 mg, Sugar 11.5 g

SPICY PULLED PORK PUSHOVER



Spicy Pulled Pork Pushover image

I finally arrived at this recipe after trying several combinations of typical smoked pulled pork ingredients. I am quite pleased with how it turned out. It's spicy, sweet, and delicious, enjoy!

Provided by Keith_C

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 5h10m

Yield 12

Number Of Ingredients 18

1 (12 ounce) can tomato paste
½ cup apple cider vinegar
2 tablespoons dried onion flakes
2 tablespoons prepared yellow mustard
2 tablespoons molasses
4 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons liquid hickory smoke flavoring
7 tablespoons brown sugar
2 tablespoons kosher salt
1 tablespoon ground cumin
2 teaspoons ground dried chipotle pepper
2 teaspoons hot smoked paprika
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon mustard powder (such as Keen's®)
1 teaspoon cayenne pepper
3 ¾ pounds pork shoulder roast

Steps:

  • Mix tomato paste, vinegar, onion flakes, yellow mustard, molasses, garlic, olive oil, and liquid smoke in a bowl to create a thick paste. Stir brown sugar, kosher salt, cumin, chipotle pepper, paprika, black pepper, garlic powder, mustard powder, and cayenne pepper into tomato paste mixture.
  • Place pork shoulder into a slow cooker and add paste mixture.
  • Cook on High for 4 hours. Shred pork with 2 forks and remove bone. Reduce heat to Low and continue cooking for 1 to 2 more hours.

Nutrition Facts : Calories 224.1 calories, Carbohydrate 17.4 g, Cholesterol 53.3 mg, Fat 8.4 g, Fiber 1.6 g, Protein 19.9 g, SaturatedFat 2.4 g, Sodium 1252.4 mg, Sugar 13.3 g

SPICY POP PULLED PORK



Spicy Pop Pulled Pork image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 6h10m

Yield 18 servings

Number Of Ingredients 6

2 onions, peeled and quartered
1 whole pork butt (pork shoulder roast)
Salt and freshly ground black pepper
One 11-ounce can chipotle peppers in adobo sauce
2 cans pop (I use Dr Pepper)
4 packed tablespoons brown sugar

Steps:

  • Preheat the oven to 300 degrees F. Start by placing the onion quarters in the bottom of a pot. Sprinkle the pork with salt and pepper, and then place on top of the onions. Pour the chipotle peppers over the top, and then crack open the cans of pop and pour them over the whole thing. Add the brown sugar to the liquid and stir.
  • Cover the pot, put in the oven and cook for at least 6 hours, flipping the roast 2 or 3 times during the cooking process. When it's done, the pork will be dark and weird and wonderful. It'll also be fork-tender. That's when you know it's done.
  • Remove the meat from the pot and shred completely. Then return the meat to the pot and keep in the juice until you need it. Divine!

SPICY PULLED PORK SLIDERS



Spicy Pulled Pork Sliders image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 9h35m

Yield 12 servings

Number Of Ingredients 31

1/4 cup olive oil
1/4 cup brown sugar
1 tablespoon chile powder
1 tablespoon smoked paprika
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 1/2 teaspoons cayenne pepper
3 cloves garlic
2 jalapeno peppers, halved
1 large onion, quartered
One 6-pound pork shoulder roast/butt
One 18-ounce jar spicy barbecue sauce (Head Country makes a spicy one)
3 dozen mini buns, for serving
Crispy fried bacon slices, halved
Colorful Coleslaw, recipe follows
Variety of pickles such as regular, pickled red onions and pickled jalapenos
Variety of pickles such as regular, pickled red onions and pickled jalapenos
Whole-grain mustard
Spicy barbecue sauce
Hot sauce
3 mini sweet peppers (in 2 different colors), thinly sliced
2 carrots, shredded
1/2 head green cabbage, thinly sliced
1/2 head purple cabbage, thinly sliced
1/2 cup whole milk
1/2 cup mayonnaise
1 tablespoon sugar
1 teaspoon white vinegar
1/4 teaspoon kosher salt
Couple dashes hot sauce
2 cups fresh cilantro leaves

Steps:

  • For the sliders: Preheat the oven to 300 degrees F.
  • In a food processor, combine the olive oil, brown sugar, chile powder, smoked paprika, salt, pepper, cayenne, garlic, jalapenos and onions and blend until a thick paste forms. Rub the paste all over the pork and place in a large Dutch oven skin-side up. Add 1 cup water, cover tightly with a lid and roast until just tender, 4 to 5 hours.
  • Remove the lid and continue cooking until the pork is falling apart and a dark bark has formed, 1 to 2 hours longer. Allow to cool slightly.
  • Remove the pork from the pot and remove and discard the fat. Shred the pork with 2 forks. Remove as much of the fat as possible from the sauce, then transfer the shredded pork back to the sauce. Stir in the spicy barbecue sauce to just coat the meat.
  • For the fixings: Serve on mini buns with a toppings bar including bacon, Colorful Coleslaw, a variety of pickles [regular, pickled red onions and pickled jalapenos], whole-grain mustard, spicy barbecue sauce and hot sauce.
  • Combine the mini sweet peppers, carrots and cabbage in a bowl. In a separate bowl, mix together the milk, mayonnaise, sugar, vinegar, salt and hot sauce. Pour over the cabbage mixture and toss to combine. Add the cilantro and mix. Cover and refrigerate for 2 hours.

SWEET & SPICY PULLED PORK SANDWICHES



Sweet & Spicy Pulled Pork Sandwiches image

I threw some always-available condiments into my slow cooker with a pork roast to create this fantastic pulled pork. It has become a staple sandwich filler for large get-togethers. The flavor of the pork goes well with a cold glass of white wine.-Lori Terry, Chicago, Illinois

Provided by Taste of Home

Categories     Lunch

Time 8h30m

Yield 10 servings.

Number Of Ingredients 17

2 medium onions, sliced (about 2 cups)
2 tablespoons brown sugar
1 tablespoon smoked paprika
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 boneless pork shoulder roast (4 to 5 pounds)
1/2 cup chicken or vegetable broth
1/4 cup cider vinegar
3 tablespoons reduced-sodium soy sauce
3 tablespoons Worcestershire sauce
2 tablespoons Sriracha chili sauce
1 tablespoon molasses
2 garlic cloves, minced
2 teaspoons Dijon mustard
3 cups coleslaw mix
3 tablespoons lime juice
10 kaiser or onion rolls, split

Steps:

  • Place onions in a 4- or 5-qt. slow cooker. Mix brown sugar, paprika, salt and pepper; rub over roast. Place over onions., In a small bowl, mix broth, vinegar, soy sauce, Worcestershire sauce, chili sauce, molasses, garlic and mustard; pour over roast. Cook, covered, on low 8-10 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices. In a small bowl, toss coleslaw mix with lime juice. Shred pork with two forks. Return pork to slow cooker; heat through. Serve on rolls with coleslaw.

Nutrition Facts : Calories 509 calories, Fat 21g fat (7g saturated fat), Cholesterol 108mg cholesterol, Sodium 1175mg sodium, Carbohydrate 41g carbohydrate (8g sugars, Fiber 2g fiber), Protein 37g protein.

MILDLY SPICY POP PULLED PORK



Mildly Spicy Pop Pulled Pork image

I modified the original recipe I saw on The Pioneer Woman to suit our family's tastes. This has a hint of heat, but is rather mild. For those who love heat just add more chiles. I've heard of people using a whole 7 oz. can for super spicy pork. We paired this with potatoes au gratin and coleslaw (recipe #218429), but you could also put it on a bun for a nice sandwich.

Provided by JustAMuggle

Categories     Pork

Time 6h10m

Yield 16 serving(s)

Number Of Ingredients 7

1 onion, peeled and quartered
4 lbs pork roast
salt
fresh ground black pepper
2 -3 chipotle chiles in adobo (from a can)
1 (12 ounce) can Pepsi (or soda of your choice)
2 tablespoons brown sugar

Steps:

  • Preheat the oven to 300 degrees F.
  • Start by placing the onion quarters in the bottom of an oven-safe pot. Sprinkle the pork with salt and pepper, and then place on top of the onions. Spoon in the brown sugar. Pour the chipotle peppers over the top, and then pour the soda pop over everything.
  • Cover the pot, put in the oven and cook for about 6 hours, turning the roast 2 or 3 times during cooking. When it's done, the pork will be darker and falling apart. (I used tongs to turn 2-2 lb. roasts and when they were done the pressure of the tongs was making the meat shred.).
  • Remove the meat from the pot and shred completely. At this point you may remove the cooked onions and chipotle peppers if you don't wish to have them with the shredded pork. I hear that keeping the peppers in will add heat to the final dish, though I did not do that. Then return the meat to the pot and keep in the juice until you need it.

Nutrition Facts : Calories 161.8, Fat 4.2, SaturatedFat 1.2, Cholesterol 78.2, Sodium 67.5, Carbohydrate 4.5, Fiber 0.1, Sugar 4, Protein 25

SPICY PULLED PORK PUSHOVER



Spicy Pulled Pork Pushover image

I finally arrived at this recipe after trying several combinations of typical smoked pulled pork ingredients. I am quite pleased with how it turned out. It's spicy, sweet, and delicious, enjoy!

Provided by Keith_C

Categories     Pulled Pork

Time 5h10m

Yield 12

Number Of Ingredients 18

1 (12 ounce) can tomato paste
½ cup apple cider vinegar
2 tablespoons dried onion flakes
2 tablespoons prepared yellow mustard
2 tablespoons molasses
4 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons liquid hickory smoke flavoring
7 tablespoons brown sugar
2 tablespoons kosher salt
1 tablespoon ground cumin
2 teaspoons ground dried chipotle pepper
2 teaspoons hot smoked paprika
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon mustard powder (such as Keen's®)
1 teaspoon cayenne pepper
3 ¾ pounds pork shoulder roast

Steps:

  • Mix tomato paste, vinegar, onion flakes, yellow mustard, molasses, garlic, olive oil, and liquid smoke in a bowl to create a thick paste. Stir brown sugar, kosher salt, cumin, chipotle pepper, paprika, black pepper, garlic powder, mustard powder, and cayenne pepper into tomato paste mixture.
  • Place pork shoulder into a slow cooker and add paste mixture.
  • Cook on High for 4 hours. Shred pork with 2 forks and remove bone. Reduce heat to Low and continue cooking for 1 to 2 more hours.

Nutrition Facts : Calories 224.1 calories, Carbohydrate 17.4 g, Cholesterol 53.3 mg, Fat 8.4 g, Fiber 1.6 g, Protein 19.9 g, SaturatedFat 2.4 g, Sodium 1252.4 mg, Sugar 13.3 g

SPICED PULLED PORK SANDWICHES



Spiced Pulled Pork Sandwiches image

This pulled pork is tender and has a fabulous spice rub on it. It's my sweetie's favorite meal, and I love that it is so easy. You may add more or less salt to taste. -Katie Citrowske, Bozeman, Montana

Provided by Taste of Home

Categories     Dinner     Lunch

Time 6h30m

Yield 10 servings.

Number Of Ingredients 15

1-1/2 teaspoons salt
1-1/2 teaspoons garlic powder
1-1/2 teaspoons ground cumin
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons chili powder
1-1/2 teaspoons coarsely ground pepper
1 boneless pork shoulder butt roast (3 to 4 pounds), halved
2 tablespoons olive oil
2 medium onions, halved and sliced
8 garlic cloves, coarsely chopped
1-1/2 cups water
1 tablespoon liquid smoke, optional
10 hamburger buns, split and toasted
Barbecue sauce
Sliced jalapeno pepper, optional

Steps:

  • Mix seasonings; rub over pork. In large skillet, heat oil over medium heat. Brown pork on all sides. Transfer to a 5- or 6-qt. slow cooker., In same pan, cook and stir onions over medium heat until lightly browned, 4-5 minutes. Add garlic; cook and stir 1 minute. Add water; bring to a boil, stirring to loosen browned bits from pan. If desired, stir in liquid smoke. Add to pork. , Cook, covered, on low until meat is tender, 6-8 hours. Remove roast; discard onion mixture. Shred pork with 2 forks; return to slow cooker and heat through. Serve on buns with barbecue sauce and, if desired, jalapeno slices.

Nutrition Facts : Calories 386 calories, Fat 18g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 669mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 28g protein.

SPICY PULLED PORK



Spicy Pulled Pork image

Slow-cooked pork preps in minutes and is ready to made into a taco dinner at the end of a busy day.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 6h30m

Number Of Ingredients 13

1 medium onion, diced
1 teaspoon dried oregano
2 dried bay leaves
1 chipotle, in adobo sauce, minced
1 tablespoon adobo sauce
1 can (28 ounces) crushed tomatoes
1 can (14.5 ounces) whole tomatoes in puree
2 teaspoons coarse salt
1/2 teaspoon ground pepper
2 3/4 pounds boneless pork shoulder, trimmed and halved crosswise
Flour tortillas, lightly toasted, for garnish (optional)
Grated cheddar cheese, for garnish (optional)
Sour cream, for garnish (optional)

Steps:

  • In a 5-quart slow cooker, combine onion, oregano, bay leaves, chipotle, adobo sauce, tomatoes (and puree), salt, and pepper. Add pork; toss to coat with sauce.
  • Cover; cook on high setting until meat is pull-apart tender, about 6 hours (do not uncover while cooking).
  • Transfer meat to a large bowl; shred with forks, discarding any gristle. Return meat to pot; toss with sauce.
  • To serve, discard bay leaves; if desired, garnish with tortillas and cheddar or sour cream.

Nutrition Facts : Calories 339 g, Fat 18 g, Fiber 3 g, Protein 32 g

SLOW COOKER SWEET & SPICY PULLED PORK



Slow Cooker Sweet & Spicy Pulled Pork image

While I don't enjoy drinking beer, I love cooking with it. This quick recipe also goes great on plain hamburger buns with a side of slaw. -Renee Herrington, Plano, Texas

Provided by Taste of Home

Categories     Lunch

Time 6h20m

Yield 8 servings.

Number Of Ingredients 13

1 boneless pork shoulder butt roast (3 to 4 pounds)
1 can (15 ounces) tomato sauce
1 bottle (12 ounces) beer or 1-1/2 cups beef broth
1 cup packed brown sugar
1/2 cup honey
1/4 cup tomato paste
3 tablespoons paprika
4 teaspoons garlic powder
1-1/2 teaspoons crushed red pepper flakes
1 teaspoon salt
1 teaspoon cayenne pepper
1 tablespoon hickory liquid smoke, optional
8 Hawaiian sweet hamburger buns, split

Steps:

  • Place roast in a greased 4- or 5-qt. slow cooker. In a large bowl, combine tomato sauce, beer, brown sugar, honey, tomato paste, seasonings and, if desired, liquid smoke; pour over meat. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast. When cool enough to handle, shred meat with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through., Using tongs, place meat mixture on bun bottoms. Replace tops. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 648 calories, Fat 21g fat (8g saturated fat), Cholesterol 126mg cholesterol, Sodium 797mg sodium, Carbohydrate 78g carbohydrate (56g sugars, Fiber 3g fiber), Protein 35g protein.

SPICY CAROLINA STYLE PULLED PORK (IN CROCK POT) RECIPE



Spicy Carolina Style Pulled Pork (In Crock Pot) Recipe image

i made this last week, my first attempt at pulled pork, and it was a winner. i had a spicy carolina style pp sandwich at a native american festival, and got into a chat with the cooks. this was the recipe, from what i can recall as it was told to me. by the way, this is by no means a low fat dish. trying to make it low fat will just not be the same. please enjoy it the way it was meant to be. pork fat rules!

Provided by buckytom

Categories     One Dish Meal

Time 4h15m

Yield 6-8 serving(s)

Number Of Ingredients 14

3 tablespoons brown sugar
2 tablespoons paprika
2 teaspoons sea salt
1 teaspoon freshly cracked black pepper
5 lbs pork shoulder
1 cup red wine vinegar
2 tablespoons Worcestershire sauce
2 teaspoons crushed red pepper flakes
2 teaspoons sugar
1 tablespoon spicy brown mustard
1 tablespoon garlic powder
1/2 teaspoon powdered cayenne pepper
2 red onions, quartered
2 yellow onions, quartered

Steps:

  • combine the brown sugar, paprika, salt and pepper, and rub the mixture over the roast. wrap tightly in plastic, and refrigerate a few hours, overnight is best.
  • in a bowl, combine the vinegar, worcestershire sauce, red pepper flakes, sugar, mustard, garlic powder, and cayenne pepper. mix well.
  • place the quartered onions in the bottom of the crock pot. unwrap the roast, and place on top of onions. drizzle most of the vinegar mix over the roast, reserving some to add to the shredded meat at the end.
  • cover and cook on low for 7 to 8 hours, or high for 4 to 5 hours.
  • remove the meat and onions to a cutting board. remove skin and set aside. using two forks (or your fingers, if you have asbestos hands), pull and shred the pork. chop the onions, and mix into the shredded meat. using a fork, remove some of the fat from under the skin, mince, and add to the shredded meat and onions as needed for moisture and flavor.
  • serve on warm buns or crusty hard rolls, with the remaining vinegar mixture on the side.

Nutrition Facts : Calories 980.7, Fat 68.5, SaturatedFat 23.7, Cholesterol 268.4, Sodium 1115.7, Carbohydrate 19.3, Fiber 2.5, Sugar 12.2, Protein 66.5

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From recipesty.com


SPICY PULLED PORK FRIED EGGS - DOWNSHIFTOLOGY
2019-02-03 Instructions. Heat the bacon grease in a small skillet on low heat. Crack the eggs into the skillet and cook for 30 seconds. Add the pulled pork and jalapeños and cook an additional 2 minutes or until the eggs are done to your liking. Transfer the eggs to a plate and top with green onion, hot sauce, salt and pepper.
From downshiftology.com


SPICY PULLED PORK PUSHOVER | RECIPE - PINTEREST.COM
Mar 23, 2016 - Chipotle powder and hot paprika come together with a homemade tomato-based barbeque sauce to make a smoky, delicious pulled pork.
From pinterest.com


SPICY PULLED PORK PUSHOVER | PUNCHFORK
Spicy Pulled Pork Pushover, a recipe from Allrecipes. 5 hrs 10 mins · 18 ingredients · Makes 12 servings · Recipe from Allrecipes Spicy Pulled Pork Pushover | Punchfork
From punchfork.com


SWEET & SPICY SLOW COOKER PULLED PORK - HOUSE OF NASH EATS
2016-09-05 Position the pork shoulder with the fat-layer on top. If using a slow cooker, cook on high for 6-8 hours or on low for 8-10 hours, until tender and the meat shreds easily with a fork. Remove the meat from the slow cooker and discard juices. Shred with two fork, discarding any fat and returning the shredded meat to the slow cooker to stay warm.
From houseofnasheats.com


SPICY PULLED PORK PUSHOVER | RECIPE - PINTEREST.COM
Feb 27, 2016 - Chipotle powder and hot paprika come together with a homemade tomato-based barbeque sauce to make a smoky, delicious pulled pork.
From pinterest.com


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