MEMPHIS PULLED PORK
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
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
MEMPHIS-STYLE PULLED PORK NACHOS
Provided by Trisha Yearwood
Categories appetizer
Time 4h25m
Yield 6 to 8 servings
Number Of Ingredients 28
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.
MEMPHIS-STYLE PULLED BBQ PORK
Make and share this Memphis-Style Pulled BBQ Pork recipe from Food.com.
Provided by daggle
Categories Pork
Time 4h40m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- Mix all rub ingredients.
- Sprinkle rub all over pork and rub into meat.
- Wrap in foil and refrigerate 3 hours to overnight.
- Smoke meat on smoker for 4 to 6 hrs (200-225 degrees check for doneness)(TIP: even after the meat reaches correct temperature you need to let it continue to cook for a few more hours at the 200-225 degree temperature this will produce a meat that can be PULLED: a stringy type of pull. if you can't smoke for that long just cover your meat in foil and put in the oven for a few hours to produce the stringy traditional pulled pork and the smoky flavor will still be present.).
- While pork is cooking mix all BBQ sauce ingredients in a sauce pan.
- Bring to a slight boil then simmer on low heat until meat is done.
- Remove meat from smoker and loosely cover with foil for 15 minute.
- Pull pork apart.
- Either put meat in sauce or spoon over meat to serve on your choice of buns.
Nutrition Facts : Calories 701.7, Fat 36.6, SaturatedFat 12.5, Cholesterol 149.7, Sodium 2433.5, Carbohydrate 47.5, Fiber 2.7, Sugar 40.8, Protein 44.9
MEMPHIS BARBECUE NACHOS
Steps:
- In separate saucepans over low heat, warm the pork and spicy nacho cheese sauce. Divide the chips among 4 shallow bowls. Top the chips with barbecue pork. Layer some cheese sauce over the pork. Top the cheese sauce with barbecue sauce. Sprinkle each bowl with dry rub barbecue seasoning and jalapenos to taste.
MEMPHIS-STYLE BARBECUED PORK RIBS
Provided by Pat Neely
Categories Kid-Friendly Graduation Father's Day Backyard BBQ Dinner Lunch Pork Rib Summer Grill Grill/Barbecue Small Plates
Yield Serves 6
Number Of Ingredients 4
Steps:
- Rinse the rib slabs in cold water, and pat dry with paper towels. Place the slabs on a clean chopping board. Using your fingers, pull off the thick white membrane. Use a small knife to trim off the excess fat and meat. Using a sharp knife, trim off the brisket bone. Season both sides of the slab with salt and Neely's Barbecue Seasoning, and refrigerate for at least 1 hour, or up to a day in advance.
- When you're ready to cook the ribs, preheat the grill to 250°F, preferably using a combination of hickory wood and charcoal. Place the slab on the grill away from (not directly over) the flame (using indirect heat). Cook the slab curl-side up for approximately 2 1/2 hours. Flip the slab over to finish the cooking, about 1 more hour, or until you get the full "bend" in the slab (see Tony's Tip).
- For dry ribs, pull the ribs off the grill, and sprinkle more Neely's Barbecue Seasoning over the entire slab. Cut between the bones and serve. For wet ribs, pull the ribs off the grill, and pour Neely's Barbecue Sauce over the slab. Slice between the bones into individual portions, and serve.
MEMPHIS BBQ PORK TOTCHOS
A mashup of the BBQ pork nachos that are on so many menus in Memphis and the South-of-the-Border influenced Totchos that have blown up as the must-try bar food in Seattle. Serve with extra barbeque sauce for dipping.
Provided by Leslie Kelly
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Arrange potato nuggets in a single layer on a baking sheet.
- Bake in the preheated oven for 20 minutes. Shake baking sheet and continue baking until potato nuggets are extra crispy, 20 to 24 minutes longer. Remove baking sheet from oven and turn on oven's broiler.
- Top potato nuggets with pepperjack cheese, pulled pork, onion, and jalapeno peppers. Drizzle barbeque sauce over "totchos".
- Broil in the preheated oven until cheese starts to bubble, 5 to 7 minutes. Top "totchos" with coleslaw and green onions.
Nutrition Facts : Calories 619.1 calories, Carbohydrate 57.2 g, Cholesterol 105.4 mg, Fat 32.1 g, Fiber 5 g, Protein 31.7 g, SaturatedFat 12 g, Sodium 1674.8 mg, Sugar 8.1 g
MILE HIGH MEMPHIS STYLE BARBECUE NACHOS
This is a great recipe for having the guys over for a football game. You can use leftover barbecue pork or store bought (curly's or jack daniel's brand is great) for easy put together.for a variation, try with smoked chicken or beef brisket
Provided by GingerlyJ
Categories Pork
Time 15m
Yield 2 pounds, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- preheat oven to 400 degrees.
- spread a single layer of tortilla chips on a baking sheet
- drizzle with cheese and barbecue sauce and top with a few spoonfuls of meat.
- make two more layers the same way.
- bake about ten minutes until cheese is bubbly and nachos are heated through.
- top with jalepeno slices.
MEMPHIS QUE (PULLED PORK WITH MUSTARD COLE SLAW
There is more to Memphis BBQ than their dry rub ribs. This recipe is inspired by the pulled pork sandwiches at Leonard's Pit Barbecue, a favorite of locals since it opened in 1922.
Provided by ratherbeswimmin
Categories Easy
Time 7h
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Make the slaw: remove the core from the cabbage and discard it; cut the cabbage into 8 chunks.
- Finely chop the cabbage in a food processor using the metal blade and pulsing the motor (this is a chopped, not a sliced or slivered slaw); work in batches so as not to overcrowd the processor bowl.
- Cut the bell pepper into the finest possible dice.
- Add the mustard, mayonnaise, and sugar in a mixing bowl; whisk until smooth; whisk in the vinegar, celery seed, and black pepper; add in the chopped cabbage and diced bell pepper; stir to mix.
- Taste for seasoning, add salt and more pepper if necessary; the slaw can be made up to 1 day ahead.
- Make the pork: generously season the pork all over with salt and pepper.
- Set up grill for indirect grilling and preheat to medium (to be strictly authentic, you'd use charcoal; but can be made on a gas grill; if using charcoal grill, place a large drip pan in the center).
- When ready to cook, place the pork skin side up, if there is one, in the center of the hot grate, over the drip pan and away from the heat; cover the grill.
- Cook the pork until very tender, 4-5 hours; to test for doneness, use an instant-read meat thermometer; internal temperature should be about 195° (the cooking time will depend on the size of the Boston Butt and the heat of the grill).
- If the pork starts to brown too much, cover it loosely with foil; if using a charcoal grill, every hour you will need to add 12 fresh coals to each side.
- Transfer the cooked pork to a cutting board, cover it loosely with foil; let rest for 10 minutes.
- Pull off the brown skin and finely chop it with a cleaver (these crispy bits are called brownies and they're indispensable for a proper Memphis pork sandwich).
- Pull the pork into large pieces, discarding any bones or lumps of fat (wear gloves when doing this).
- Using your fingertips or a fork, pull each piece of pork into thin shreds; or use a cleaver to finely chop it.
- To serve: pile the pulled pork and brownies on the hamburger buns; top each with a mound of mustard slaw and, if desired, a dollop of barbecue sauce; serve.
Nutrition Facts : Calories 676.2, Fat 39.9, SaturatedFat 13.2, Cholesterol 162.6, Sodium 425, Carbohydrate 31.8, Fiber 2.6, Sugar 10.6, Protein 45.3
MEMPHIS STYLE PULLED PORK SANDWICHES
This recipe came from a Publix Super Market recipe book, to my mother to me. It is is SO good!! So good, I felt compelled to share it, which I have never done it on Recipezaar.com before! This meal has definitely become a regular in our dinner rotation. NOTE: I used a 2.5 pork loin and did not change the ingredients and it was still to die for! Even better the next day!! Also, I recommend Sweet Baby Ray's or Mr. Stubbs BBQ sauce. I did not use a "Memphis Style". It's really whatever kind you like! Lastly, I also made Spicy Chipotle Cole Slaw Recipe #232299 and put a little on the sandwich as well. Steve just put cheese over it, no coleslaw. Either way -- YUMMMMMMY!
Provided by Waycooljules
Categories Pork
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Remove ends and peel from onion; slice thickly and place in slow cooker with peeled garlic cloves. Stir in broth, bbq sauce, sugar, vinegar and pepper; add pork roast gently. Cover and cook on high 6-8 hours or until pork is fork tender.
- Remove pork from slow cookerl Combine cornstarch and water in small bowl until blended. Stir into sauce mixture in slow cooker; bring to a boil. Boil 4-5 min or until slightly thickened.
- Meanwhile, shred pork using 2 forks. Split hamburger rolls, if needed. Strain sauce into medium bowl (discard onions and garlic). Serve pork on rolls topped with sauce. (Pork makes 6 servings; sauce makes 24 servings.).
Nutrition Facts : Calories 975.9, Fat 44.6, SaturatedFat 14.9, Cholesterol 174.6, Sodium 1763.5, Carbohydrate 81.4, Fiber 2.3, Sugar 38.1, Protein 57.2
MEMPHIS-STYLE BBQ PORK NACHOS
Pile the toppings high with this recipe for Memphis-Style BBQ Pork Nachos. Sometimes you can tell that you're going to love a recipe just by the name. Case in point: these Memphis-Style BBQ Pork Nachos.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook meat and barbecue sauce in saucepan on medium heat 3 min. or until heated through, stirring frequently. Remove from heat.
- Microwave VELVEETA and milk in microwaveable bowl on HIGH 1-1/2 min., stirring after 1 min. Continue microwaving and stirring in 15-sec. increments until VELVEETA is completely melted and sauce is well blended.
- Spread chips onto large plate; top with meat mixture, VELVEETA sauce and remaining ingredients.
Nutrition Facts : Calories 330, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 960 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 14 g
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