Tennessee Pulled Pork Recipes

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MEMPHIS PULLED PORK



Memphis Pulled Pork image

Best ever southern pulled pork.

Provided by bubba hardy

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 6h10m

Yield 10

Number Of Ingredients 10

1 onion, thinly sliced
6 cloves garlic, peeled
2 (14 ounce) cans beef broth
1 (18 ounce) bottle barbeque sauce
⅓ cup brown sugar
⅓ cup cider vinegar
½ teaspoon ground black pepper
1 (4 pound) Boston butt pork shoulder roast
2 tablespoons cornstarch
3 tablespoons water

Steps:

  • Spread onion slices and garlic cloves in the bottom of a slow cooker; stir in beef broth, barbeque sauce, brown sugar, cider vinegar, and pepper. Add pork roast.
  • Cover and cook on Low for 6 to 8 hours. Remove pork from slow cooker. Strain juices and return to the slow cooker. Mix water and cornstarch in a bowl; stir into juices until sauce is thickened.

Nutrition Facts : Calories 356.3 calories, Carbohydrate 28.7 g, Cholesterol 71.5 mg, Fat 17.4 g, Fiber 0.6 g, Protein 19.7 g, SaturatedFat 6.3 g, Sodium 880.4 mg, Sugar 20.8 g

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.

TENNESSEE RUBDOWN



Tennessee Rubdown image

A rub for all meats, but we use mainly ribs in Tennessee. Brown sugar, ground peppers and spices are blended to bring out the full flavor of whatever you decide to toss on the grill!

Provided by Jack Harris

Categories     Side Dish     Sauces and Condiments Recipes

Time 8h5m

Yield 4

Number Of Ingredients 8

2 tablespoons brown sugar
2 tablespoons ground black pepper
2 tablespoons paprika
1 tablespoon chili powder
1 ½ tablespoons ground white pepper
1 ½ tablespoons crushed red pepper
1 ½ tablespoons salt
1 tablespoon garlic powder

Steps:

  • In a small bowl, mix together brown sugar, ground black pepper, paprika, chile powder, ground white pepper, crushed red pepper, salt and garlic powder. Rub meat vigorously and wrap in foil. Refrigerate at least 8 hours, or overnight, before grilling with barbeque sauce.

Nutrition Facts : Calories 75.7 calories, Carbohydrate 17 g, Fat 1.5 g, Fiber 4.6 g, Protein 2.1 g, SaturatedFat 0.3 g, Sodium 2642.4 mg, Sugar 8 g

TENNESSEE PULLED PORK SANDWICHES



TENNESSEE PULLED PORK SANDWICHES image

Categories     Pork     Dinner     Grill/Barbecue

Yield 8

Number Of Ingredients 22

Pork
1 (5- to 6-pound) bone-in pork butt roast, trimmed
Kosher salt
2 cups wood chips
1 (13 by 9-inch) disposable aluminum roasting pan
Barbecue Sauce
1 cup ketchup
1/4 cup cider vinegar
1/4 cup water
2 tablespoons yellow mustard
1 tablespoon Worcestershire sauce
1 teaspoon granulated garlic
1 teaspoon pepper
Other
1 recipe Hoecakes (see related content)
Dill pickle chips
Coleslaw
INSTRUCTIONS
FOR THE PORK: Using sharp knife, cut 1-inch crosshatch pattern about 1/4 inch deep in fat cap of roast, being careful not to cut into meat. Pat roast dry with paper towels. Place roast on large sheet of plastic wrap and rub 2 tablespoons salt over entire roast and into slits. Wrap tightly with plastic and refrigerate for 18 to 24 hours.
Just before grilling, soak wood chips in water for 15 minutes, then drain. Using large piece of heavy-duty aluminum foil, wrap soaked chips in foil packet and cut several vent holes in top.
3A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4 1/2 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Place wood chip packet on coals. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot and wood chips are smoking, about 5 minutes.
3B. FOR A GAS GRILL: Remove cooking grate and place wood chip packet directly on primary burner. Set cooking grate in place, turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Turn primary burner to medium-high and turn off other burner(s). (Adjust primary burner as needed to maintain grill temperature of 300 degrees.)

Steps:

  • 4. Unwrap pork and place fat side down in disposable pan. Place disposable pan on cooler side of grill. Cover grill (with lid vent directly over pork for charcoal) and cook until pork registers 120 degrees, about 2 hours. Thirty minutes before pork comes off grill, adjust oven rack to middle position and heat oven to 300 degrees. 5. Transfer disposable pan from grill to rimmed baking sheet. Cover pan tightly with foil and transfer to oven (still on sheet). Cook until fork inserted in pork meets little resistance and meat registers 210 degrees, about 3 hours. 6. FOR THE BARBECUE SAUCE: Meanwhile, combine all ingredients in medium saucepan and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, whisking constantly, until slightly thickened, about 3 minutes. Transfer sauce to bowl and let cool completely. 7. Carefully remove foil from disposable pan (steam will escape). Remove blade bone from roast using tongs. Immediately transfer hot pork to bowl of stand mixer fitted with paddle attachment. Strain accumulated juices from pan through fine-mesh strainer set over separate bowl; discard solids. 8. Mix pork on low speed until meat is finely shredded, about 1 1/2 minutes. Whisk pork juices to recombine, if separated, and add 1 1/2 cups juices to shredded pork. Continue to mix pork on low speed until juices are incorporated, about 15 seconds longer. Season with salt to taste, adding more pork juices if desired. Serve pork on hoecakes with barbecue sauce, pickles, and coleslaw.

MEMPHIS-STYLE PULLED PORK NACHOS



Memphis-Style Pulled Pork Nachos image

Provided by Trisha Yearwood

Categories     appetizer

Time 4h25m

Yield 6 to 8 servings

Number Of Ingredients 28

1 tablespoon vegetable oil
1 medium red onion, chopped
2 tablespoons salted butter
4 cloves garlic, crushed
1 1/2 cups ketchup
1/4 cup molasses
1/4 cup apple cider vinegar
2 tablespoons hot sauce
2 tablespoons dry mustard
2 tablespoons light brown sugar
1 pound Trisha's Pulled Pork, recipe follows
1/2 cup heavy cream, plus more if needed
1/2 teaspoon ground white pepper
12 slices white American cheese (about 6 ounces)
1 romaine heart, shredded
Half a 13-ounce bag tortilla chips
Half an 8-ounce bag kettle-cooked potato chips
One 8-ounce bag shredded Cheddar (2 cups)
Chopped red onions, for garnish
Sliced scallions, for garnish
3 pounds boneless country-style pork spareribs
Coarse salt and freshly ground black pepper
Coarse salt and freshly ground black pepper
2 tablespoons vegetable oil
8 cloves garlic, crushed
3 carrots, peeled and cut into large chunks
1 large yellow onion, quartered
One 6-ounce can tomato paste

Steps:

  • Preheat the oven to 450 degrees F.
  • For the barbecue pork: In a medium saucepan, heat the oil until shimmering. Add the onion and cook until tender, about 5 minutes. Add the butter and garlic and continue to cook until the garlic is softened. Add the ketchup, molasses, vinegar, hot sauce, mustard and brown sugar and simmer until the sugar is melted and the ingredients have combined, about 5 minutes. Transfer to a blender and carefully blend until smooth. Return to the pan, add Trisha's Pulled Pork and keep over low heat to warm through.
  • For the cheese sauce: Heat the cream and pepper in a small saucepan over low heat until it just begins to steam, about 3 minutes. Gradually add the cheese, stirring until the cheese is completely melted. Keep warm, adding a bit more cream if the sauce becomes too thick.
  • For the nachos: In a shallow casserole dish, spread the shredded romaine and then top with the tortilla and potato chips mixed together. Spread the pork over the chips and cover with the shredded Cheddar. Bake until the cheese has melted, 8 to 10 minutes. Pour the cheese sauce over top and garnish with the red onions and scallions.
  • Season the ribs well on all sides with salt and pepper.
  • In a large Dutch oven over high heat, heat the oil to a shimmer. Add the ribs and sear until browned on all sides, about 8 minutes. Remove the ribs and transfer to a plate. Add the garlic, carrots and onion and cook until golden and caramelized, about 10 minutes. Add the tomato paste and cook for 2 minutes. Add 1 cup of water and, using a wooden spoon, scrape up any browned bits from the bottom of the pan. Add 2 more cups of water and stir to combine.
  • Return the ribs to the Dutch oven, cover and reduce the heat to low. Cook until fork-tender, about 3 hours.
  • Remove the ribs from the liquid and transfer to a baking sheet to cool. Strain the cooking liquid and reserve. When cool enough to handle, use 2 forks to shred the pork.

TENNESSEE PULLED PORK



Tennessee Pulled Pork image

I made Recipe #187764 but had to change a few things due to lack of ingredients at my place. The changes resulted in something very similar that I had in Tennessee during a vacation there. The sauce is very thin. If you want to thicken it, just put some Wondra in at the end (see directions).

Provided by Debbie R.

Categories     Lunch/Snacks

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 11

1/2 cup ketchup
8 ounces tomato sauce
4 cups water
1/4 cup vinegar
1/4 cup Worcestershire sauce
1 medium onion, chopped
1 garlic clove, minced
2 teaspoons chili powder
1 teaspoon ground mustard
1 (3 1/2-4 lb) boneless pork loin roast
8 sandwich buns, split

Steps:

  • Put ketchup, tomato sauce, water, vinegar, worcestershire sauce, onion, garlic, chili powder and mustard in pot. Bring to a boil Add roast.
  • Lower heat. Cover and simmer for 3 hours or until meat is very tender. Remove meat; shred with two forks. Put meat back in pot.
  • Thicken with a little Wondra if desired. Remove meat from pot with slotted spoon and serve on buns.

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