Pulled Pork Bbq Sauce Recipes

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PULLED PORK AND BBQ SAUCE

This is a thinner southeasten style pulled pork sauce that is designed to either be incorporated into pulled pork shreds, or as a drench on a pulled pork sandwich. It is very sweet and tangy. Be careful with the cloves, some are much stronger than others. Also, cayenne may be added for a little heat if desired.

Provided by Smoky Okie

Categories     Sauces

Time 45m

Yield 20 serving(s)

Number Of Ingredients 13



Pulled Pork and BBQ Sauce image

Steps:

  • Combine all ingredients except butter and soy in saucepan.
  • Simmer 30 minutes stirring often.
  • Add butter and soy.
  • Stir until butter is incorporated.
  • May be tossed into freshly pulled pork, or used on pulled pork sandwiches.
  • To build the perfect pulled pork sandwich, put a slice of onion on a slice of white bread, add a layer of pulled pork, drench with sauce,repeat, cover with a slice of white bread, then pig out,mmmmessssy, but delish.

Nutrition Facts : Calories 74.4, Fat 1.8, SaturatedFat 0.8, Cholesterol 3, Sodium 237, Carbohydrate 14.7, Fiber 0.7, Sugar 13.5, Protein 0.8

1 cup yellow mustard
1 cup white sugar
1 cup water
1/4 cup ketchup
1/4 cup dark brown sugar
1/4 cup cider vinegar
1 tablespoon liquid smoke
2 tablespoons paprika
1 teaspoon white pepper
1 teaspoon black pepper
1/8 teaspoon ground cloves
2 tablespoons butter
1 tablespoon soy sauce

PULLED PORK BARBECUE

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



Pulled Pork Barbecue image

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.

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

BBQ PULLED PORK WITH CAROLINA SAUCE

Provided by Food Network

Categories     main-dish

Time 10h10m

Yield 12 servings

Number Of Ingredients 18



BBQ Pulled Pork with Carolina Sauce image

Steps:

  • For the Carolina BBQ sauce: Combine the cider vinegar, ketchup, sugar, molasses, mustard, soy sauce, tomato paste, Worcestershire sauce, red pepper flakes, salt and a pinch ground black pepper in a stainless steel saucepan over medium heat. Bring the mixture to a boil, reduce the heat and simmer for 10 minutes. Remove from the heat and let cool before using. If not using immediately, pour it into a bowl or jar. Cover and refrigerate until needed.
  • For the BBQ pulled pork: Combine 1-quart water with the soy sauce, salt, sugar, honey and molasses in a large saucepan over medium heat. Bring the mixture to a boil, then remove from the heat and let cool. Stir in 1 gallon plus 3 quarts water. Pierce the meat with a boning knife in several places, then add the meat to the brine. Cover and refrigerate overnight.
  • Remove the meat from the brine, coat lightly with salt and pepper, and arrange in a smoker. Load 2 boxes filled with applewood chips into the smoker. Set the smoker at 250 degrees F and smoke for 8 hours. Remove the meat from the smoker to a cutting board and shred when cool enough to handle. Arrange on a serving platter and serve with the BBQ sauce.

2 quarts cider vinegar
2 cups ketchup
1/2 cup sugar
1/4 cup molasses
1/4 cup dry mustard
1/4 cup soy sauce
1/4 cup tomato paste
1/4 cup Worcestershire sauce
1/8 cup red pepper flakes
1/8 cup salt
Pinch freshly ground black pepper
2 cups soy sauce
1 1/2 cups salt, plus more for seasoning
1/2 cup sugar
1/4 cup honey
1/4 cup molasses
2 pork butts, about 6 pounds total weight
Freshly ground black pepper

PULLED PORK FINISHING SAUCE

This thin, vinegar-based finishing sauce, which differs from a BBQ sauce, is the secret ingredient to kick up my smoked pulled pork. After you've pulled your pork butt, drizzle over the meat and combine. The vinegar adds contrast to the smoky flavor and cuts through the fat in the meat. It also helps mellow out the darker, gamier-tasting parts of the butt. This makes enough for a 8 pound pork butt/shoulder.

Provided by France C

Time 10m

Yield 1

Number Of Ingredients 6



Pulled Pork Finishing Sauce image

Steps:

  • Combine apple cider vinegar, brown sugar, Creole seasoning, salt, red pepper flakes, and black pepper in a small saucepan over medium heat. Cook and stir until sugar is dissolved, 2 to 3 minutes.
  • Remove from heat and allow to cool. Pout into a squeeze bottle and store in the refrigerator up to 2 weeks.

Nutrition Facts : Calories 111.8 calories, Carbohydrate 22.8 g, Fat 0.3 g, Fiber 0.7 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 1412.1 mg, Sugar 20.4 g

½ cup apple cider vinegar
1 ½ tablespoons dark brown sugar
½ teaspoon Creole seasoning (such as Tony Cachere's®)
½ teaspoon salt
½ teaspoon crushed red pepper flakes
¼ teaspoon black 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

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)

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

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