DUTCH OVEN PULLED PORK
A wonderful oven-roasted BBQ pulled pork made with about any pork roast in a Dutch oven. Low and slow roasting up above the juices is the key. Serve by itself or on buns. I like mine with coleslaw and a root beer-BBQ sauce on multi-grain buns. Baked beans are a nice side dish, too.
Provided by Willard Joe Weaver
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 8h40m
Yield 12
Number Of Ingredients 3
Steps:
- Preheat the oven to 225 degrees F (104 degrees C). Place a small rack inside a Dutch oven.
- Rub pork roast with barbecue spice rub and place on the rack in the prepared Dutch oven.
- Cover and cook in the preheated oven until roast is fork-tender, about 8 hours.
- Shred the roast with 2 forks and return meat to the Dutch oven with some of the roasting juices and a generous amount of barbeque sauce.
- Let simmer over medium heat for at least 30 minutes.
Nutrition Facts : Calories 159.7 calories, Carbohydrate 15.5 g, Cholesterol 39.8 mg, Fat 4.5 g, Fiber 0.3 g, Protein 13.2 g, SaturatedFat 1.4 g, Sodium 722.3 mg, Sugar 10.9 g
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
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
PULLED PORK
For the best pulled pork, try Alton Brown's recipe from Good Eats on Food Network. The meat gets a molasses brine and a flavorful spice rub for maximum results.
Provided by Alton Brown
Categories main-dish
Time P1DT20m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Video: Watch Alton make this recipe
- Combine molasses, pickling salt, and water in 6-quart Lexan. Add Boston butt making sure it is completely submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal.
- Place cumin seed, fennel seed, and coriander in food grinder and grind fine. Transfer to a small mixing bowl and stir in chili powder, onion powder, and paprika.
- Remove Boston butt from brine and pat dry. Sift the rub evenly over the shoulder and then pat onto the meat making sure as much of the rub as possible adheres. More rub will adhere to the meat if you are wearing latex gloves during the application.
- Preheat smoker to 210 degrees F. Place butt in smoker and cook for 10 to12 hours, maintaining a temperature of 210 degrees F. Begin checking meat for doneness after 10 hours of cooking time. Use fork to check for doneness. Meat is done when it falls apart easily when pulling with a fork. Once done, remove from pot and set aside to rest for at least 1 hour. Pull meat apart with 2 forks and serve as sandwich with coleslaw and dressing as desired.
BEER BRAISED BBQ PORK BUTT
Steps:
- Combine rub ingredients in a bowl and mix well. Rub all over pork butt. Wrap in plastic wrap and refrigerate for at least one hour and as long as overnight.
- Preheat oven to 500 degrees F. Unwrap pork and place in a roasting pan with sides about 2 inches high. Cook 45 minutes until dark browned and even blackening in places. Remove from oven. Lower oven to 325 degrees F. Pour beer over the top and add chopped garlic around the pork. Cover tightly with heavy duty aluminum foil or twice with regular foil. Poke about 10 holes all over the top of the foil. Cook pork butt 2 1/2 hours longer until so tender that it comes away very easily from center bone.
- Place the meat on a plate and pour the pan juice (there will be plenty) into a saucepan.
- To the pan juices add the ketchup, mustard, Worcestershire and brown sugar. Bring to a simmer until reduced by half and thick, about 20 minutes.
- While the sauce is boiling down, pull apart the pork with 2 forks. Pour the sauce over the pulled pork and work through until fully absorbed.
OVEN-ROASTED PULLED PORK SANDWICHES
Tyler Florence brings barbecue flavor indoors with a flavorful dry rub for his Oven-Roasted Pulled Pork Sandwiches recipe from Food Network.
Provided by Tyler Florence
Categories main-dish
Time P1DT6h15m
Yield 12 servings
Number Of Ingredients 30
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 and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator.
- Preheat the oven to 300 degrees F.
- Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it's falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F.
- To 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.
- Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and "pull" the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl. Pour 1/2 of the sauce on the shredded pork and mix well to coat.
- To serve, spoon the pulled pork mixture onto the bottom 1/2 of the hamburger bun, and top with the spicy slaw. Serve with pickle spears and the remaining sauce on the side.
- Combine the cabbage, carrot, red onion, green onions, and chile in a large bowl. In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice, and sugar; stirring to incorporate. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with celery seed, hot sauce, salt, and pepper. Chill for 2 hours in refrigerator before serving.
OVEN BRAISED PULLED PORK
Steps:
- Preheat the oven to 325 degrees. Trim the pork shoulder of any thick layers of fat & skin. Combine the brown sugar and all spices in a small bowl. Rub the pork with the spice mixture, getting into crevices and on the sides. Allow the pork to sit for about 30 minutes. Heat the olive oil in a large dutch oven over medium-high heat. Brown the pork on all sides, about 3 minutes per side. Remove from the pot. Add the onions, carrots, garlic, tomatoes, and beer. Bring to a simmer, scraping the bottom of the pot with a wooden spoon to bring up any browned bits. Return the pork to the pot. Cover and put in the oven for about 4 hours, checking once or twice, until the meat is extremely tender and pulls away from the bone easily. Shred the pork in the pot, using tongs to separate the meat from the fat. Discard the bone or set aside for another use. Serve the meat with several spoonfuls of the vegetables and sauce.
EASY OVEN PULLED PORK
This is my grandmother's no-fail pork recipe and it produces tender, moist, rich meat. Pulled pork is so versatile-use it in sandwiches, tacos, stews, and pasta ragu. Or make it ahead of time and keep it in a slow cooker for BBQ sliders. A great, inexpensive option to serve at a party. My favorite way to eat this is on a bun with lots of tangy barbecue sauce and slaw.
Provided by NicoleMcmom
Categories Pulled Pork
Time 4h5m
Yield 10
Number Of Ingredients 4
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Use a pairing knife to cut 8 small slits into the pork, about 1 1/2 inches deep. Insert a garlic clove into each slit. Sprinkle pork evenly on all sides with salt and pepper. Place pork, fat-side up, in a 9x13-inch baking dish.
- Cook in the preheated oven for 30 minutes.
- Reduce heat to 325 degrees F (165 degrees C). Carefully pour 3/4 cup water around the sides of the pork. Cover with foil and cook for 1 1/2 hours. Remove foil and continue to cook until pork is tender and meat has pulled away from the bone, about 1 1/2 hours more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Remove from the oven and let stand for 20 minutes. Remove large fat layer and any other large pieces of fat. Pull pork apart and shred.
Nutrition Facts : Calories 484 calories, Carbohydrate 1.7 g, Cholesterol 129.8 mg, Fat 40.1 g, Fiber 0.2 g, Protein 29.4 g, SaturatedFat 14 g, Sodium 3403.1 mg, Sugar 0.6 g
More about "oven braised pulled pork recipes"
DUTCH OVEN PULLED PORK - OUR SALTY KITCHEN
From oursaltykitchen.com
4.6/5 (66)Calories 440 per servingCategory Main Course
- Prepare the spice mixture. In a small bowl, mix the paprika, salt, pepper, garlic powder and oregano and mix to combine.
- Using a sharp knife, trim any excessive fat from the pork, but take caution to leave some intact (fat=flavor!). Slice the trimmed pork into 3-4" chunks. Dunk each side of the pork cubes into the spice mixture, covering all sides.
- Heat a dutch oven over medium-high heat. Add the fat of your choice and heat until it simmers. In batches, brown each side of the meat until the exterior is golden brown, 6-8 minutes per side. To ensure maximum browning, ensure pieces are not touching and that the pot is not overcrowded. For a 4-lb boston butt, this this typically takes me 3-4 batches total.
EASY OVEN-COOKED PULLED PORK RECIPE - SERIOUS EATS
From seriouseats.com
Ratings 14Calories 606 per servingCategory Entree, Mains
BEST PULLED PORK RECIPE - HOW TO MAKE PULLED PORK IN THE …
From delish.com
4.8/5 (87)Total Time 3 hrs 20 mins
PULLED PORK (IN THE OVEN) - BROWN EYED BAKER
From browneyedbaker.com
EASY OVEN-BRAISED PULLED PORK SANDWICHES - 2 SISTERS …
From 2sistersrecipes.com
OVEN-BRAISED PULLED PORK SANDWICHES - SAFEWAY
From safeway.ca
EASY PULLED PORK RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
EASY OVEN COOKED PULLED PORK | CHEF DENNIS
From askchefdennis.com
18 BEST BBQ PULLED PORK RECIPES - FOOD NETWORK
From foodnetwork.com
OVEN-BRAISED PULLED PORK SANDWICHES - SOBEYS INC.
From sobeys.com
3/5 (3)Total Time 2 hrs 30 minsServings 4Calories 370 per serving
- Preheat oven to 300°F (150°C). In a small bowl, stir together brown sugar, garlic powder, onion powder, cumin, pepper, paprika and chili powder (if using). Set aside.
- Set pork onto 12-in. (30-cm) piece of heavy-duty foil. Rub oil all over pork. Pat brown sugar mixture all over pork, pressing to adhere mixture. Place onion under and on top of pork. Seal pork, onion and any loose brown sugar mixture tightly in foil. Wrap foil package in another piece of foil to avoid leaks. (Optional: Refrigerate pork to marinate for a few hr. or overnight.) Place foil package in ovenproof dish and roast in preheated oven until meat thermometer inserted into thickest part of meat reads 180°F (82°C), about 2 hr.
- Carefully open foil package (avoiding hot steam). Use tongs or two forks to transfer pork, onion and juices to a large bowl. Using two forks, pull pork into shreds. Mix in carrot and barbecue sauce.
CIDER BRAISED PORK SHOULDER ROAST - THE SEASONED MOM
From theseasonedmom.com
RECIPE: BEER-BRAISED PULLED PORK SHOULDER | KITCHN
From thekitchn.com
GUINNESS BRAISED PULLED PORK - THE NIGHT OWL CHEF
From thenightowlchef.com
OVEN BRAISED PULLED PORK (SLOW COOKER ) & HOMEMADE BBQ SAUCE
From cookingwithcocktailrings.com
BEST PULLED PORK RECIPE - HOW TO COOK PULLED PORK IN OVEN - FOOD52
From food52.com
You'll also love