SUPER-EASY PULLED PORK SANDWICHES
I use this hearty recipe for my Super Bowl® parties. It's super easy and feeds a lot of hungry football fans. Serve on a large bun with some baked beans, coleslaw, and chips.
Provided by Lori M.
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 9h15m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Mix brown sugar, paprika, garlic powder, black pepper, and salt in a bowl. Spread mustard over pork roast and sprinkle with brown sugar mixture, using the entire amount. Line a shallow baking dish with aluminum foil. Place a rack in the prepared baking dish and arrange pork roast on rack.
- Bake in the preheated oven until very tender, 9 to 11 hours. Let pork cool, then shred into bite-size pieces. Stir barbeque sauce into pork to moisten; serve with hamburger buns.
Nutrition Facts : Calories 414.1 calories, Carbohydrate 44.9 g, Cholesterol 68.2 mg, Fat 11.7 g, Fiber 2.7 g, Protein 30 g, SaturatedFat 3.6 g, Sodium 865.8 mg, Sugar 3.9 g
BRAISED PULLED PORK SHOULDER
Homemade Texas barbecue sauce and dry rub give this pulled pork incredible flavor. Searing in a Dutch oven followed by cooking in the oven at a low temperature makes for moist, tender meat every time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 10
Steps:
- Place pork shoulder on a large parchment-lined baking sheet. In a small bowl, combine brown sugar, 2 tablespoons salt, 1 teaspoon black pepper, paprika, dry mustard, cumin, and cayenne. Rub pork with spice mixture, being sure to cover all sides. Cover and refrigerate at least 2 hours and preferably overnight.
- Preheat oven to 325 degrees.
- Remove pork shoulder from refrigerator and bring to room temperature, about 30 minutes. Pat dry with paper towels. Heat a large Dutch-oven over medium-high heat and add vegetable oil. Add pork shoulder to Dutch-oven and sear, turning, until golden brown all over, about 4 minutes per side.
- Add 2 cups of water to Dutch-oven and position pork shoulder fat-side up, and cover. Transfer to oven and cook until meat shreds easily with two forks, 5 to 6 hours. Baste with pan juices every hour.
- When cooked, remove from Dutch-oven and shred meat with two forks. Serve meat on buns with barbecue sauce.
PULLED PORK SANDWICHES
This recipe takes a good deal of time, but it yields a lot of sandwiches, more than enough for a sloppy, spicy dinner party feast. You'll roast a dry-rubbed pork shoulder in the oven until it's pull-apart tender, 3 or 4 hours that you can spend doing other things while your kitchen fills with the aroma of the cooking meat. Then you'll assemble a quick slaw and simmer a tangy barbecue sauce for about 10 minutes before putting it all out on the table with soft rolls. Serve the combination warm, at any time of the year, for a weekend project well worth an afternoon's work.
Provided by Melissa Clark
Categories lunch, project, sauces and gravies, main course
Time 6h
Yield 8 to 10 servings
Number Of Ingredients 28
Steps:
- Assemble the spice rub for the pork: In a dry, small skillet over medium-low heat, toast coriander, cumin and peppercorns until fragrant, 1 to 2 minutes. Using a spice grinder or mortar and pestle, grind toasted spices into a fine powder. Transfer to a bowl and mix with salt, mustard powder, chile powder and sugar.
- If your roast is tied up, untie it. Massage meat generously with spice rub. If you have time, let meat rest for an hour or two at room temperature, or refrigerate for several hours or overnight.
- Heat oven to 300 degrees. Place pork in a baking pan and roast for 3 to 4 hours or until meat is pull-apart tender and internal temperature reads 200 degrees on a meat thermometer. Let meat cool for at least 30 minutes before pulling it apart and shredding with your hands or two forks. (This works best when the meat is warm but not hot.)
- Prepare the barbecue sauce: Combine ingredients in a medium pot. Simmer over medium-low heat for 15 to 20 minutes, stirring occasionally, until sauce has deepened in color. Season with more hot sauce if you like. Add two-thirds of the sauce to meat and toss to coat, adding more sauce as needed. (Any leftover sauce will keep for at least 2 weeks in the refrigerator.)
- Make the slaw: Combine cabbage, onion and jalapeño in a large bowl. In a small bowl, whisk together mayonnaise, vinegar, olive oil, salt and pepper. Add dressing to cabbage and toss well.
- Serve pulled pork with slaw, buns and hot sauce on the side, letting people assemble their own sandwiches.
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