Homemade Pulled Pork Bbq Recipes

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PULLED PORK BBQ

Provided by Food Network

Categories     main-dish

Time 14h15m

Yield 6 to 8 servings

Number Of Ingredients 6



Pulled Pork BBQ image

Steps:

  • Slowly smoke the Boston butt in an outdoor smoker until meat is cooked through and falling from the bone, about 10 to 12 hours. Remove the pork from the smoker and remove the bone and excess fat. Pull the meat apart with your hands.
  • Once pulled, add the black pepper, red pepper, sugar, and BBQ sauce to the meat, to taste. Boil the vinegar and pour over the meat and spices. Mix well.
  • Let the pork and BBQ mixture sit a few hours before serving for more flavorful meat.

1 (6 to 7-pound) Boston butt, bone in
Black pepper
Crushed red pepper flakes
Sugar
BBQ sauce
1/2 cup apple cider vinegar

BARBECUE PULLED PORK

Provided by Food Network Kitchen

Categories     main-dish

Time 4h

Yield 6 servings

Number Of Ingredients 17



Barbecue Pulled Pork image

Steps:

  • Mix the brown sugar, chili powder, cumin, mustard powder, allspice, cayenne, 1 teaspoon salt and 1/2 teaspoon black pepper in a bowl. Rub half of the mixture all over the pork; transfer to a large resealable plastic bag and refrigerate 1 to 4 hours.
  • Preheat the oven to 350 degrees F. Heat the vegetable oil in a large Dutch oven over medium heat. Add the pork and cook, turning occasionally, until browned on all sides, about 8 minutes; remove to a plate.
  • Add the onion, garlic, 1 teaspoon salt and a few grinds of black pepper to the pot; cook, stirring, until the onion is softened, 5 minutes. Add the tomato paste and the remaining spice mixture; cook, stirring, 2 more minutes. Stir in the chicken broth, ketchup, vinegar and 2 cups water. Tear 1 bun into pieces and add to the pot. Return the pork to the pot and bring to a simmer.
  • Cover the pot and transfer to the oven. Cook until the pork is very tender, about 2 hours. Uncover and continue cooking until the sauce thickens slightly, about 20 more minutes. Shred the pork with 2 forks, tossing to coat in the sauce. Serve on buns with coleslaw and pickles.

1/4 cup packed dark brown sugar
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon mustard powder
1/2 teaspoon ground allspice
1/2 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
4 pounds boneless pork shoulder, trimmed and cut into 4-inch pieces
1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, chopped
1 tablespoon tomato paste
2 cups low-sodium chicken broth
1/2 cup ketchup
1/4 cup apple cider vinegar
7 hamburger buns or potato rolls
Coleslaw and pickle slices, for serving

AWESOME PULLED PORK BBQ

This is a pulled pork BBQ that is sure to please everyone's taste. Best to use a slow cooker!

Provided by Randy

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 10h30m

Yield 10

Number Of Ingredients 20



Awesome Pulled Pork BBQ image

Steps:

  • Place pork in a slow cooker and season to taste with garlic powder, poultry seasoning, salt, and pepper. Add quartered onion, apple, and 3 celery stalks. Pour chicken broth into slow cooker.
  • Cook on Low until very tender, about 8 hours. Transfer pork to a large platter and discard juice and vegetables. Shred pork with a fork and return to the slow cooker.
  • Prepare barbecue sauce while pork is cooking. Melt butter in a large saucepan or small Dutch oven over medium heat; cook and stir 2 cups celery and 1 1/2 cups onion until onion is translucent, about 5 minutes. Add ketchup, water, vinegar, brown sugar, Worcestershire sauce, mustard, liquid smoke, and 1 tablespoon garlic powder; mix. Reduce heat to low and simmer, stirring occasionally, until sauce is thickened, about 10 minutes. Pour barbecue sauce over shredded pork.
  • Continue cooking pork on Low heat until flavors combine, about 2 hours.

Nutrition Facts : Calories 548.1 calories, Carbohydrate 44.2 g, Cholesterol 131.5 mg, Fat 23.5 g, Fiber 2 g, Protein 41.4 g, SaturatedFat 10.7 g, Sodium 1513.8 mg, Sugar 37.4 g

1 (5 pound) boneless pork loin roast
1 pinch garlic powder, or to taste
1 pinch poultry seasoning, or to taste
salt to taste
ground black pepper to taste
1 large onion, quartered
1 apple, cored and quartered
3 stalks celery
1 (14.5 ounce) can chicken broth
½ cup butter
2 cups chopped celery
1 ½ cups chopped onion
4 cups ketchup
2 cups water
⅔ cup cider vinegar
½ cup brown sugar
¼ cup Worcestershire sauce
2 tablespoons prepared mustard
1 tablespoon liquid smoke flavoring
1 tablespoon garlic powder

PULLED PORK

The easiest pulled pork recipe you'll ever make. No tricky measurements involved, minimal ingredients and a mouth-watering smoky barbecue result

Provided by Emma Freud

Categories     Dinner, Main course

Time 8h15m

Number Of Ingredients 10



Pulled pork image

Steps:

  • Mix together 2 tsp each smoked paprika, ground cumin, pepper, and brown sugar, plus 1 tsp salt. Rub over the 2.5kg boneless shoulder of pork.
  • Put the pork in a big casserole dish, skin-side up, and pour in 2 medium mugfuls of cider.
  • Cover with a lid and cook in the oven at 150C/130C fan/gas 2 for anywhere between 4 and 8 hrs until falling apart. Check every few hours in case it gets dry - if it does, add another mugful of cider.
  • Take it out of the oven and put the meat in a big dish, leaving the liquid in the casserole.
  • Cut the skin off, then shred the meat using two forks. Ditch any fatty bits, and skim any excess fat off the surface of the sauce.
  • Add a mugful of a good smoky BBQ sauce to the casserole, mix it in, then ladle some into a bowl for dipping.
  • Put the pulled pork back in the casserole with the juices so it stays moist. Season to taste. Can be made one day ahead.
  • Serve in soft white rolls with coleslaw and the bowl of juices on the side for 'French dipping' the sandwich while you're eating.

Nutrition Facts : Calories 383 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 38 grams protein, Sodium 0.8 milligram of sodium

2 tsp smoked paprika
2 tsp ground cumin
2 tsp pepper
2 tsp brown sugar
1 tsp salt
2 medium mugfuls of cider
boneless shoulder of pork (about 2.5kg)
a mugful of a good smoky barbecue sauce
soft white rolls
coleslaw (see 'Goes well with...' below)

PULLED BBQ PORK

During years of vacationing on the North Carolina coast, I became hooked on their pork barbecue. The version I developed is a favorite at potluck dinners. -Joseph Sarnoski, West Chester, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 10h15m

Yield 8 servings.

Number Of Ingredients 13



Pulled BBQ Pork image

Steps:

  • In a large skillet, saute onions in oil until tender. Add the garlic, pepper flakes and pepper; cook 1 minute longer. Stir in the tomatoes, brown sugar, vinegar, hot pepper sauce, Worcestershire and cumin. Cook over medium heat until heated through and sugar is dissolved., Cut roast in half. Place in a 5-qt. slow cooker; pour sauce over the top. Cover and cook on low for 10-12 hours or until meat is tender. Remove roast; cool slightly. Skim fat from cooking juices. Shred meat with 2 forks and return to the slow cooker. Heat through. With a slotted spoon, place 3/4 cup meat mixture on each roll.

Nutrition Facts : Calories 518 calories, Fat 21g fat (7g saturated fat), Cholesterol 101mg cholesterol, Sodium 528mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 3g fiber), Protein 36g protein.

2 medium onions, finely chopped
1 tablespoon canola oil
6 garlic cloves, minced
1 teaspoon crushed red pepper flakes
1 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1/4 cup packed brown sugar
1/4 cup cider vinegar
2 tablespoons hot pepper sauce
1 tablespoon Worcestershire sauce
1 teaspoon ground cumin
1 boneless pork shoulder butt roast (3 to 4 pounds)
8 kaiser rolls, split

BRAISED BBQ PULLED PORK

Pulled pork braised in a spicy, tangy, West Virginia-style BBQ sauce (recipe was adapted from a BBQ sauce recipe in "Mountain Measures" WV cookbook I grew up with). It is also wonderful made with more water and served over mashed or baked potatoes.

Provided by kashmirkat

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 3h50m

Yield 12

Number Of Ingredients 13



Braised BBQ Pulled Pork image

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C).
  • Heat a Dutch oven over medium-high heat. Season pork with salt and pepper. Sear in the hot Dutch oven on all sides, about 5 minutes total. Remove and set aside.
  • Combine vinegar, water, onion, mustard, lemon slices, butter, honey, and cayenne in the Dutch oven and simmer for 20 minutes. Remove lemon. Add ketchup and Worcestershire sauce and return to a boil; add pork and cover tightly with a lid or foil.
  • Braise in the center of the preheated oven until meat shreds easily with a fork, about 3 hours. Check occasionally to see if a little water should be added. Remove from the oven and shred pork into sauce using 2 forks.

Nutrition Facts : Calories 145 calories, Carbohydrate 9 g, Cholesterol 51.7 mg, Fat 3.8 g, Fiber 0.5 g, Protein 18.2 g, SaturatedFat 1.5 g, Sodium 541.2 mg, Sugar 6.7 g

1 (3 pound) pork tenderloin, trimmed
1 teaspoon salt
1 teaspoon ground black pepper
½ cup cider vinegar
⅓ cup water
1 large onion, chopped
2 tablespoons prepared yellow mustard
2 slices lemon, seeded
1 tablespoon unsalted butter
2 teaspoons honey
½ teaspoon cayenne pepper
1 cup ketchup
4 tablespoons Worcestershire sauce

BBQ PULLED PORK

An American classic, the meat is slow-cooked then shredded or 'pulled' and layered with BBQ sauce, pickles and slaw in a soft brioche bun

Provided by Jennifer Joyce

Categories     Main course

Time 5h20m

Yield Makes enough for 16 buns with leftovers

Number Of Ingredients 9



BBQ pulled pork image

Steps:

  • Heat oven to 150C/130C fan/gas 2. Rub the pork with 2 tbsp of the olive oil. Heat a large non-stick pan until very hot and sear the pork on all sides until golden brown.
  • Place the meat on a wire rack in a roasting tin. Mix the paprika, mustard powder, garlic and onion salt, and some black pepper with the liquid smoke, if using. Brush all over the meat.
  • Add 1 cup of water to the roasting tin, cover very tightly with foil and cook for 5 hrs or until almost falling apart.
  • Drain the juices from the meat into a measuring jug. Shred the pork using 2 forks, discarding the fat.
  • Skim off the fat from the juices. Mix 125ml of the juices with 4 tbsp BBQ sauce (see recipe in 'goes well with') and pour over the meat. Keep warm until serving, or reheat.
  • To assemble, pile the meat into the halved brioche buns, spoon over the BBQ sauce, top with coleslaw and pickles, and sandwich together.

Nutrition Facts : Calories 251 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Protein 26 grams protein, Sodium 0.8 milligram of sodium

2 ½kg boneless pork shoulder, skin removed
3 tbsp olive oil
2 tsp Spanish paprika (pimentón)
2 tsp mustard powder
1 tsp garlic salt
1 tsp onion salt
1 tbsp liquid smoke (optional, see tip, below)
16 brioche buns (see 'goes well with')
Tangy cabbage slaw, homemade chipotle molasses BBQ sauce (see recipes in 'goes well with') and sweet-and-sour pickled cucumbers from a jar, sliced

BARBECUED PULLED PORK

This is a amazing dish. It's easy & a real crowd pleaser. I bring it in my crockpot to all kinds of picnics and get rave reviews. I never really liked pork until I made this for my hubby who loves pork. Now I can't get enough. I use my own barbque recipie, it's posted, try it.

Provided by Gail2293

Categories     Lunch/Snacks

Time 10h5m

Yield 4-6 serving(s)

Number Of Ingredients 11



Barbecued Pulled Pork image

Steps:

  • Combine all spices in a bowl and rub onto roast. I sometimes let my roast marinade in the rub over night.
  • Place pepper & onion into slow cooker, add roast. I don't use the green pepper.
  • Combine sauce & brown sugar and pour over meat. Cover and cook on LOW 8-10 hours. Or until you can shred the meat easily with two forks. I normally cook mine 15-20 hrs in crockpot but it should be done much sooner than that.
  • Serve on Buns or over rice.

Nutrition Facts : Calories 1036, Fat 32.8, SaturatedFat 11.7, Cholesterol 292.4, Sodium 1973.1, Carbohydrate 81.6, Fiber 1.8, Sugar 64.6, Protein 97.5

3 -4 lbs boneless pork roast (shoulder or butt)
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 teaspoon paprika
1 medium green bell pepper, sliced (optional)
1 (18 ounce) jar barbecue sauce
1/2 cup packed brown sugar
1 medium onion, sliced
sandwich buns or cooked rice

ANYONE CAN MAKE BBQ PULLED PORK

If you got a hankering for a good BBQ sandwich, break out the slow cooker and you are on your way to a great meal!

Provided by JOYCE

Categories     Main Dish Recipes     Pork     Pulled Pork

Time 8h45m

Yield 12

Number Of Ingredients 10



Anyone Can Make BBQ Pulled Pork image

Steps:

  • Cut several slits into the fatty side of the pork shoulder. Insert garlic slices into slits. Transfer pork to a slow cooker, fat side up.
  • Mix coffee, onion, Worcestershire sauce, and liquid smoke in a bowl; pour over pork.
  • Cook pork on Low until very tender, about 8 hours. Carefully remove pork from slow cooker to a large plate; discard excess fat. Shred pork with 2 forks or by hand.
  • Reserve about 1/2 cup juices from the slow cooker; discard remaining liquid. Return shredded pork and juices to slow cooker and season with red pepper flakes, salt, and pepper. Add barbeque sauce and stir.
  • Heat pork on Low until sauce is hot, about 30 minutes more. Pile pork over toasted buns to serve.

Nutrition Facts : Calories 454.7 calories, Carbohydrate 38.2 g, Cholesterol 74.5 mg, Fat 22.4 g, Fiber 1.8 g, Protein 23.3 g, SaturatedFat 7.4 g, Sodium 750.1 mg, Sugar 10.8 g

1 (5 pound) pork shoulder roast
5 large cloves garlic, thinly sliced
2 cups strong brewed coffee
1 large onion, diced
2 tablespoons Worcestershire sauce
2 tablespoons liquid smoke flavoring
1 tablespoon red pepper flakes
salt and ground black pepper to taste
1 (16 ounce) bottle barbeque sauce
12 sandwich buns, split and toasted

CHEF JOHN'S PULLED PORK BBQ

Use your favorite dry rub and barbeque sauce to make this succulent pork. A little trick I like is to put 2 ramekins with liquid smoke flavoring in with the meat and roast it slowly. Do your patriotic American duty and serve this on the cheapest, lightest white hamburger buns you can find.

Provided by Chef John

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 12h15m

Yield 12

Number Of Ingredients 8



Chef John's Pulled Pork BBQ image

Steps:

  • Preheat oven to 210 degrees F (100 degrees C).
  • Sprinkle dry rub generously on all sides of pork roast and place meat into a heavy pan or Dutch oven.
  • Pour 1/4 teaspoon of liquid smoke flavoring into each of two 6-ounce ramekins; fill ramekins with 1/2 cup water each. Place ramekins into the Dutch oven on either side of the roast. Place lid onto Dutch oven.
  • Roast pork in the preheated oven until very tender, 12 hours. Remove roast from Dutch oven, place onto a work surface (such as a cutting board), and separate the meat from the bone using your fingers. Discard any large pieces of fat.
  • Roughly chop pork with a large knife or cleaver; drizzle with 3/4 cup barbeque sauce. Season with salt and black pepper.
  • Spread about 1 tablespoon barbeque sauce onto each bun and pile pork on buns to serve.

Nutrition Facts : Calories 344.2 calories, Carbohydrate 33.7 g, Cholesterol 52.1 mg, Fat 14.9 g, Fiber 1.4 g, Protein 17.2 g, SaturatedFat 5.1 g, Sodium 1331.6 mg, Sugar 8.1 g

3 tablespoons dry barbeque rub, or more as needed
1 (3 1/2) pound bone-in pork shoulder blade roast
½ teaspoon liquid smoke flavoring, divided
1 cup water, divided
¾ cup barbeque sauce, or as needed
salt and freshly ground black pepper to taste
12 soft white hamburger buns
¾ cup barbeque sauce, divided

PULLED PORK SANDWICHES WITH HOMEMADE BBQ SAUCE

Provided by Food Network

Categories     main-dish

Time 8h

Yield 10 to 12 servings

Number Of Ingredients 28



Pulled Pork Sandwiches with Homemade BBQ Sauce image

Steps:

  • Remove the pork from the refrigerator and let it come to room temperature before proceeding. Preheat the oven to 300 degrees F.
  • Line a roasting pan with aluminum foil. Season the roast well on all sides with the Essence, salt, and cayenne pepper. Place a roasting rack inside the roasting pan and place the seasoned pork on the rack, fat side up. Cover with aluminum foil and bake for 4 hours.
  • Remove the foil from the roast and continue to bake until the roast is very tender and will pull apart easily with a fork, about 2 hours longer. Remove the pork from the oven and set aside to cool slightly. Remove any excess fat from the roast and discard if desired; I just love the crunchy bits of skin left on top! Using 2 forks or your hands, shred the pork into bite-sized pieces. Serve with sauce and buns to make sandwiches.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
  • Published by William and Morrow, 1993.
  • In a medium non-reactive saucepan set over medium-high heat, add the butter and, when melted, add the onions and cook until they are very soft, about 4 minutes. Add the garlic, paprika, Essence, ground mustard, salt, crushed red pepper, black pepper, and cayenne pepper and cook for 2 minutes. Add the tomato paste and cook, stirring frequently, for 2 minutes, or until the tomato paste begins to brown. Add the water, cider vinegar, and dark brown sugar, and stir to combine. Reduce the heat to low and cook until the sauce has thickened and the flavors have come together, about 15 to 20 minutes.
  • Set aside to cool before using. The sauce may be made up to 1 week in advance and refrigerated in an airtight, non-reactive container.

1 pork shoulder roast (Boston Butt or Picnic roast), about 6 to 8 pounds
4 teaspoons Essence, recipe follows
1 tablespoon salt
1 teaspoon cayenne pepper
Homemade Barbecue Sauce, recipe follows
10 to 12 sandwich buns
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
4 tablespoons unsalted butter
1 1/2 cups finely chopped onions
6 cloves garlic, finely chopped
2 1/4 teaspoons sweet paprika
2 teaspoons Essence, recipe follows
2 teaspoons dry mustard
1 1/4 teaspoons salt
1/2 teaspoon crushed red pepper
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 (6-ounce) can tomato paste
1 1/2 cups water
3/4 cup cider vinegar
6 tablespoons dark brown sugar

BARBECUED PULLED PORK SANDWICHES WITH HOMEMADE BBQ SAUCE AND PICKLES

Provided by Emeril Lagasse

Categories     main-dish

Time 11h50m

Yield 8 sandwiches

Number Of Ingredients 25



Barbecued Pulled Pork Sandwiches with Homemade BBQ Sauce and Pickles image

Steps:

  • Place the pork in a baking dish. In a bowl, combine the sugar, Essence, salt, cumin, paprika, pepper, and cayenne. Rub the seasoning evenly over the pork to coat. Cover with plastic and refrigerate at least 4 hours or overnight.
  • Preheat an oven or smoker to 225 degrees F.
  • Bring the pork to room temperature and place in a roasting pan, fat side up. Slow cook in the oven, basting with the Wet Mop Basting Sauce every 45 minutes, until tender and the internal temperature reaches 160 degrees F. (The cooking should take about 6 to 7 hours.) Remove from the oven and let rest for 20 to 30 minutes.
  • With a knife and fork or two forks, pull the meat apart into small slices or chunks. Toss with the Barbecue Sauce, to taste, and divide among the hamburger buns. Top with the coleslaw. Serve with the pickles and additional Barbecue Sauce on the side.
  • The night before you cook the pork, combine all the ingredients in a large bowl and whisk well. Refrigerate and let the flavors blend overnight.
  • In a bowl, combine all the ingredients and whisk well to dissolve the sugar. Place in a squeeze bottle and dress the pulled pork sandwiches to taste.

1 boneless pork butt, about 4 pounds
3 tablespoons dark brown sugar
2 tablespoons Essence, recipe follows
1 tablespoon salt
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon freshly ground black pepper
1 tablespoon cayenne
Wet Mop Basting Sauce, recipe follows
Barbecue Sauce, recipe follows
1 (16-ounce) jar thin sliced dill pickles
Brioche
1 cup white vinegar
1 cup apple cider vinegar
1 tablespoon dark brown sugar
1 tablespoon red pepper flakes
1 tablespoon cracked black pepper
1 tablespoon salt
1 cup apple cider vinegar
1 cup ketchup
3 tablespoons packed dark brown sugar
1 tablespoon yellow mustard
1 tablespoon molasses
1 teaspoon salt
1/2 teaspoon dried crushed red pepper

BBQ PULLED PORK SANDWICH

Slow-roasted pork is shredded and mixed with a tangy barbeque sauce, then loaded into hoagie rolls and topped with homemade coleslaw. This is not a sandwich for the faint of heart!

Provided by Allrecipes

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 5h

Yield 8

Number Of Ingredients 35



BBQ Pulled Pork Sandwich image

Steps:

  • Combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, 1 tablespoon granulated garlic, Dijon mustard, white sugar, salt, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use.
  • Preheat oven to 300 degrees F (150 degrees C).
  • Combine kosher salt, black pepper, 2 tablespoons granulated garlic, 2 tablespoons granulated onion, 2 tablespoons brown sugar, 1 tablespoon cayenne pepper, nutmeg, allspice, and cinnamon together in a bowl.
  • Place pork shoulder in a large roasting pan. Rub with 1/4 cup molasses on all sides and between any crevices. Sprinkle with kosher salt seasoning mixture and rub over all sides.
  • Cover pan tightly with heavy-duty aluminum foil and roast pork in the preheated oven until tender and a thermometer inserted reaches 200 degrees F (95 degrees C), 3 to 4 hours. Transfer pork to a cutting board, reserving pan juice, and allow to cool slightly before pulling. Using two forks, shred the pork shoulder into bite-size pieces. Transfer meat to a large bowl and toss with some of the pan juices to keep it moist.
  • Pour reserved pan juices into a large pot over medium heat. Add barbeque sauce, coffee, 1 tablespoon molasses, 1 tablespoon brown sugar, dry mustard, and a pinch of cayenne pepper. Bring to a simmer, reduce heat, and cook for 15 minutes. Add shredded pork and stir until warm, about 5 minutes.
  • Fill each hoagie bun with pork mixture. Top with 1 to 2 cups coleslaw. Garnish with 1 tablespoon onion and 1 tablespoon jalapeno.

Nutrition Facts : Calories 838.4 calories, Carbohydrate 100.1 g, Cholesterol 97.5 mg, Fat 34.7 g, Fiber 7 g, Protein 31.2 g, SaturatedFat 10.3 g, Sodium 3478.9 mg, Sugar 40.9 g

Coleslaw:
1 (16 ounce) package shredded coleslaw mix
¼ cup pickled pepperoncini peppers, chopped
¼ cup diced red onion
⅓ cup mayonnaise
½ lemon, juiced
1 tablespoon red wine vinegar
1 tablespoon granulated garlic
1 teaspoon Dijon mustard
1 teaspoon white sugar
1 teaspoon salt
½ teaspoon granulated onion
¼ teaspoon lemon pepper
Pulled Pork:
2 tablespoons kosher salt
2 tablespoons ground black pepper
2 tablespoons granulated garlic
2 tablespoons granulated onion
2 tablespoons brown sugar
1 tablespoon cayenne pepper
1 tablespoon ground nutmeg
1 tablespoon ground allspice
1 teaspoon ground cinnamon
1 (4 pound) pork shoulder roast
¼ cup molasses
Sauce:
3 cups barbeque sauce
1 cup strong brewed coffee
1 tablespoon molasses
1 tablespoon brown sugar
1 teaspoon dry mustard
1 pinch cayenne pepper, or more to taste
4 Italian-style hoagie buns, split lengthwise and toasted
¼ cup onion, chopped
¼ cup jalapeno pepper, seeded and minced

SHREDDED PORK (PULLED PORK) BBQ

Makes a tender and delicious sandwich. MUST top with your favorite cole slaw, and serve on a burger bun. I recommend making a large amount and freezing half for another day.

Provided by manushag

Categories     Pork

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 17



Shredded Pork (Pulled Pork) BBQ image

Steps:

  • Saute chopped onion and garlic in butter until soft.
  • Add all seasoning ingredients to large pot and boil gently for 30 minutes.
  • Add large cubes of pork meat (remove as much fat as possible) and simmer for 3 hours or until meat is tender.
  • Remove meat from sauce and cool.
  • Shred pork with your fingers or two forks.
  • Strain remaining liquid and add 1/2 cup or so of your favorite BBQ Sauce, if desired.
  • Add shredded pork back to sauce and re-heat.

Nutrition Facts : Calories 576, Fat 18, SaturatedFat 6.8, Cholesterol 186.2, Sodium 237.9, Carbohydrate 34.6, Fiber 0.8, Sugar 31.5, Protein 63.5

2 tablespoons butter
1 large onion
3 -4 garlic cloves
1 cup white vinegar
1 cup cider vinegar
1 tablespoon mustard powder
1 tablespoon mustard seeds
1/2 teaspoon cayenne
1/2 cup white sugar
1/2 cup brown sugar
2 tablespoons honey
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1/4 teaspoon liquid smoke (optional)
crushed red pepper flakes, to taste
salt and pepper, to taste
5 lbs pork roast

BBQ PULLED PORK SANDWICHES WITH HOMEMADE BBQ SAUCE

This is by far the best pulled pork sandwich I have made by far. Even though it takes such a long time to roast, and the basting process, it's well worth it!! This is an Emeril Lagasse recipe. This takes about 20 minutes active prep time, 4 hours and 30 minutes inactive prep time. and 7 Hours of cooking.

Provided by CherCher

Categories     Lunch/Snacks

Time 7h

Yield 8 Sandwiches, 4 serving(s)

Number Of Ingredients 21



BBQ Pulled Pork Sandwiches With Homemade BBQ Sauce image

Steps:

  • Place the pork in a baking dish. In a bowl, combine the sugar, Essence, salt, cumin, paprika, pepper, and cayenne. Rub the seasoning evenly over the pork to coat. Cover with plastic and refrigerate at least 4 hours or overnight.
  • Preheat an oven or smoker to 225 degrees F.
  • Bring the pork to room temperature and place in a roasting pan, fat side up. Slow cook in the oven, basting with the Wet Mop Basting Sauce every 45 minutes, until tender and the internal temperature reaches 160 degrees F. (The cooking should take about 6 to 7 hours.) Remove from the oven and let rest for 20 to 30 minutes.
  • With a knife and fork or two forks, pull the meat apart into small slices or chunks. Toss with the Barbecue Sauce, to taste, and divide among the hamburger buns. Top with the coleslaw. Serve with the pickles and additional Barbecue Sauce on the side.
  • Wet Mop Basting Sauce:
  • The night before you cook the pork, combine all the ingredients in a large bowl and whisk well. Refrigerate and let the flavors blend overnight.
  • Yield: 2 1/4 cups
  • Barbecue Sauce:
  • In a bowl, combine all the ingredients and whisk well to dissolve the sugar. Place in a squeeze bottle and dress the pulled pork sandwiches to taste.
  • Yield: about 2 cups.

Nutrition Facts : Calories 1236.6, Fat 72.6, SaturatedFat 24.9, Cholesterol 299.4, Sodium 5054.2, Carbohydrate 49.3, Fiber 2.6, Sugar 41, Protein 87.3

1 (4 lb) boneless pork butt
3 tablespoons dark brown sugar
2 tablespoons spice essence (or recipe follows)
1 tablespoon salt
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon fresh ground black pepper
1 tablespoon cayenne
1 cup white vinegar
1 cup apple cider vinegar
1 tablespoon dark brown sugar
1 tablespoon red pepper flakes
1 tablespoon cracked black pepper
1 tablespoon salt
1 cup apple cider vinegar
1 cup ketchup
3 tablespoons packed dark brown sugar
1 tablespoon yellow mustard
1 tablespoon molasses
1 teaspoon salt
1/2 teaspoon dry crushed red pepper

PULLED PORK BBQ, BBQ RUB, AND BBQ SAUCE

Make and share this Pulled Pork BBQ, BBQ Rub, and BBQ Sauce recipe from Food.com.

Provided by Donna Luckadoo

Categories     Pork

Time 6h30m

Yield 8-9 lbs., 40 serving(s)

Number Of Ingredients 16



Pulled Pork BBQ, BBQ Rub, and BBQ Sauce image

Steps:

  • Place Dry rub ingredients in a large Ziplock Bag and mix well.
  • Rinse Pork Buttes and sprinkle heavily with the Dry Rub,& using a Knife, poke some holes over entire surface of the Pork.
  • Make sure Buttes are well coated with the rub.
  • Place in a large container covered with saran wrap and refrigerate Buttes for 8 hours or over night.
  • Add all the Sauce ingredients in a sauce pan and bring to a boil, stirring constantly so it doesn't stick.
  • Let sauce cool and either pour into a Quart jar or some kind of seal able container.
  • This Sauce will Keep at least 6 Months if kept sealed and in the fridge.
  • 8 hours later or the next day, Preheat oven to 300 degrees.
  • Place Butts in the oven uncovered for 6 hours. Test to see if the Pork pulls apart after 6 hours. If not, continue cooking until it does.
  • Pork will be dark and crusty on the outside.
  • Inside will be moist and delicious.
  • After the Pork is Pulled, Pour your Sauce over it and mix well.
  • This makes a lot of BBQ and I usually Freeze Half.
  • Freeze up to 6 months.
  • Serve BBQ on a Bun or just eat it with a fork!
  • Enjoy!

2 -6 lbs pork butt
1 cup brown sugar
2 tablespoons garlic salt
2 tablespoons onion powder or 1 tablespoon onion salt
2 tablespoons dry mustard
3 teaspoons cayenne pepper (or Less if you like)
2 teaspoons black pepper
2 teaspoons salt
1 cup brown sugar
1 cup ketchup
1/2 cup tomato sauce
1 cup molasses
1/2 cup A.1. Original Sauce
1/4 cup Worcestershire sauce
2 teaspoons hot sauce
2 teaspoons lemon juice

BBQ PULLED PORK SANDWICHES

This meal is one we always eat too much of. I recommend using Sweet Baby Ray's or Jack Daniel's original BBQ sauce. A good quality sauce makes a lot of difference. I serve it with my Sweet, Creamy Coleslaw #100526.

Provided by Marg CaymanDesigns

Categories     Lunch/Snacks

Time 10h30m

Yield 8-10 serving(s)

Number Of Ingredients 5



BBQ Pulled Pork Sandwiches image

Steps:

  • Place the pork shoulder roast in the crockpot on low (on high if frozen) with 1 cup of water, basil and rosemary for about 8 hours (can be done overnight, use low even if frozen).
  • Remove any skin or bone.
  • Pull the meat apart into small pieces, I use forks, and return it to the crock pot.
  • Add a bottle of BBQ sauce and a little water (1/4 c.) and stir to coat.
  • Continue to cook on low for an hour or two.
  • Serve on hamburger buns with coleslaw.

1 1/2-2 lbs pork shoulder
1 cup water
1 teaspoon dried basil
1 teaspoon dried rosemary
1 (18 ounce) bottle barbecue sauce

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