Pulled Pork Or Chopped Barbecue Home Made Recipes

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BBQ PULLED PORK



BBQ pulled pork image

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

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

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

SLOW COOKER PULLED PORK BARBEQUE



Slow Cooker Pulled Pork Barbeque image

Make sure you have extra buns on hand because people will be going back for more. Excellent the next day for leftovers. Serve with your favorite coleslaw recipe.

Provided by Belinda Carter McDowell

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 6h10m

Yield 8

Number Of Ingredients 9

2 cups chopped celery
1 onion, chopped
1 cup barbeque sauce
1 cup ketchup
½ cup water
1 teaspoon garlic powder
1 teaspoon chili powder
salt and ground black pepper to taste
1 (4 pound) pork shoulder roast

Steps:

  • Stir celery, onion, barbeque sauce, ketchup, water, garlic powder, chili powder, salt, and pepper together in a slow cooker. Place roast into the mixture.
  • Cook on Low for 7 hours (or High for 5 hours). Shred the meat with two forks and stir into the liquid; cook for 1 hour more.

Nutrition Facts : Calories 322.9 calories, Carbohydrate 22.8 g, Cholesterol 89.4 mg, Fat 13.8 g, Fiber 1.3 g, Protein 26.3 g, SaturatedFat 4.8 g, Sodium 787.4 mg, Sugar 16.8 g

AWESOME PULLED PORK BBQ



Awesome Pulled Pork BBQ image

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

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

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

SLOW-COOKER PULLED PORK



Slow-Cooker Pulled Pork image

Bring out your inner BBQ master with this Slow-Cooker Pulled Pork recipe. Just 10 easy minutes of prep, and then let the slow cooker do most of the work for you. Once the pork roast is cooked and tender, shred it up and choose your level of spice by adding in your family's favorite BBQ sauce for delicious smoky or spicy pulled pork that makes you the kitchen hero.

Provided by By Sarah Caron

Categories     Entree

Time 7h45m

Yield 4

Number Of Ingredients 7

1 tablespoon paprika
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon packed brown sugar
1 boneless pork shoulder roast (2 1/2 to 3 lb)
1/4 cup water
1 cup barbecue sauce

Steps:

  • In small bowl, stir together paprika, salt, garlic powder and brown sugar.
  • Spray 5- to 6-quart slow cooker with cooking spray. Rub paprika mixture on pork to cover completely. Place pork in slow cooker. Pour water around pork.
  • Cover; cook on Low heat setting 7 to 8 hours or High heat setting 3 to 4 hours, until extremely tender.
  • Transfer pork to cutting board. Let rest until cool enough to handle. Use 2 forks to shred pork.
  • Discard liquid in slow cooker. Wipe out slow cooker. Spray slow cooker with cooking spray. Return shredded pork to slow cooker; stir in barbecue sauce until well mixed. Cover; cook on High heat setting 10 to 15 minutes or until hot.

Nutrition Facts : Calories 670, Carbohydrate 31 g, Cholesterol 175 mg, Fat 2, Fiber 1 g, Protein 60 g, SaturatedFat 12 g, ServingSize About 1 Cup, Sodium 1410 mg, Sugar 24 g, TransFat 0 g

BARBECUE PORK AND PENNE SKILLET



Barbecue Pork and Penne Skillet image

I'm the proud mother of wonderful and active children. Simple, delicious and quick meals like this BBQ pork skillet are perfect for us to enjoy together after school activities, especially if I have leftover pulled pork. -Judy Armstrong, Prairieville, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 14

1 package (16 ounces) penne pasta
1 cup chopped sweet red pepper
3/4 cup chopped onion
1 tablespoon butter
1 tablespoon olive oil
3 garlic cloves, minced
1 carton (16 ounces) refrigerated fully cooked barbecued shredded pork
1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
1/2 cup beef broth
1 teaspoon ground cumin
1 teaspoon pepper
1/4 teaspoon salt
1-1/4 cups shredded cheddar cheese
1/4 cup chopped green onions

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute red pepper and onion in butter and oil until tender. Add garlic; saute 1 minute longer. Stir in the pork, tomatoes, broth, cumin, pepper and salt; heat through., Drain pasta. Add pasta and cheese to pork mixture; stir until blended. Sprinkle with green onions. Freeze option: Freeze cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Place in a shallow microwave-safe dish. Cover and microwave on high until heated through.

Nutrition Facts : Calories 428 calories, Fat 11g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 903mg sodium, Carbohydrate 61g carbohydrate (16g sugars, Fiber 4g fiber), Protein 20g protein.

PULLED PORK OR CHOPPED BARBECUE, HOME MADE!



Pulled pork or chopped barbecue, home made! image

Shredded Beef Barbecue Recipe This beef Or pork roast simmers for hours in a homemade barbecue sauce, so it's very tender and easy to shred for sandwiches. The mixture freezes well..

Provided by Tammy Green

Categories     Other Snacks

Time 6h

Number Of Ingredients 6

1 beef sirloin or roast pork (2-1/2 pounds) 1 cup of fresh parsley, 1cup chopped onion 1/2 cup packed brown sugar 4 tablespoons worcestershire sauce 4 squeezes fresh lime juice
2 dashes of thyme, 2 dashes italian seasoning, 2 teaspoons of paprika, tablespoons cider vinegar 2 tablespoons spicy mustard 2 teaspoons celery seed 3 teaspoons chili powder 2 teaspoons of hot sauce 1/2 cup of white wine.
2 teaspoons cayenne pepper, 1/2 cup of tomato paste, 1 teaspoon of cumin, 1 teaspoon of cinnamon, 1 teaspoon of nutmeg, and a half of cup of ketchup, 2 jalapeno peppers cut thin slices
hotdogs optional, my suggestions nathans, bess, or kosher
italian sub roll or foot long potato rolls shredded cheese optional, my suggestions cheddar or mozilla cheese
NOW GO COOK!!

Steps:

  • 1. Serves: 12 Prep Time: 4 Hr Cook Time: 2 Hr Beef sirloin or roast pork (2-1/2 pounds)
  • 2. 1 cup of fresh parsley, 3 chopped onion and 3 sliced bell peppers, 1/2 cup packed brown sugar 4 tablespoons worcestershire sauce, 4 squeezes fresh lime juice. 2 dashes of thyme, 2 dashes italian seasoning, 2 teaspoons of paprika, 3 tablespoons cider vinegar, 2 tablespoons spicy mustard, 2 teaspoons celery seeds, 4 teaspoons chili powder, 4 teaspoons of hot sauce 1/2 cup of white wine.
  • 3. Continue to add ingredients to the roast. 2 teaspoons cayenne pepper, 1 teaspoon of cumin, 1 teaspoon of cinnamon, 1 teaspoon of nutmeg, and a half of cup of ketchup, 2 jalapeno peppers cut into thin slices. Allow all to sit and marinade for 4 hours, cover and sit in the refrigerator. While marinade is in the refrigerator, place 4 tablespoons in a frying pan let it get hot, place 3 bell peppers, and onions in the hot grease pan. Once veggies start to fry place 12 hotdogs in to pan as well, let fry down slowly.
  • 4. After 4 hours, put your roast and marinade in a deep cooking pot, add Water in it, cover your entire meat and put stove on medium heat. Cook roast for approximately 2 hours. Once meat is complete you can pull your roast apart still remaining in it's juices and sauce. Add 1 cup of cooked onions and peppers, half cup of brown sugar, 2 teaspoon of red crushed pepper, 2 teaspoon of spicy mustard, 1/2 cup of tomato paste, 1 lime squeezed.
  • 5. Now you should have barbecue pulled roast. You can enjoy it as a sub, or as an outrageous hotdogs. Optional, my suggestions are fried or grilled nathans, bess, or kosher hotdogs. italian sub roll or foot long potato rolls used to build your sandwich. Shredded cheese optional, my suggestions are cheddar or mozarilla cheese.

NORTH CAROLINA PULLED-PORK BARBECUE



North Carolina Pulled-Pork Barbecue image

This classic pulled pork is the ultimate holiday weekend grilling project.

Provided by Ruth Cousineau

Categories     Backyard BBQ     Summer     Grill     Grill/Barbecue     Gourmet     Graduation

Yield Makes 8 servings

Number Of Ingredients 4

3 1/2 cups cider vinegar (20 fluid ounces)
1 1/2 tablespoons sugar
1 1/2 tablespoons hot red-pepper flakes
1 (8- to 10-pound) bone-in pork shoulder roast (preferably butt end) with skin

Steps:

  • Bring vinegar to a boil with sugar, red-pepper flakes, 2 tsp salt, and 1 Tbsp pepper in a small nonreactive saucepan, stirring until sugar has dissolved, then cool. Set aside 2 cups vinegar sauce to serve with sandwiches.
  • While sauce cools, score pork skin in a crosshatch pattern with a sharp knife (forming 1-inch diamonds), cutting through skin and fat but not into meat. Pat meat dry and rub all over with 1 Tbsp each of salt and pepper. Let stand at room temperature 1 hour before grilling.
  • Prepare grill for indirect-heat cooking over low heat, leaving space in middle for disposable roasting pan.
  • When coals have cooled to about 300°F (45 minutes to 1 hour; when most coals will have burned out), put disposable roasting pan on bottom rack of grill between the 2 remaining mounds of coals, then fill pan halfway with water. Add a couple of handfuls of unlit charcoal to each charcoal mound, then put grill rack on so hinges are over coals.
  • Oil grill rack, then put pork, skin side up, on rack above roasting pan. Grill pork, with lid ajar (for air, so coals remain lit), basting meat with sauce and turning over every 30 minutes (to maintain a temperature of 250 to 275°F, add a couple of handfuls of coals to each side about every 30 minutes), until fork-tender (a meat fork should insert easily) and an instant-read thermometer inserted 2 inches into center of meat (avoid bone) registers 190°F, 7 to 8 hours total.
  • Transfer pork to a cutting board. If skin is not crisp, cut it off with at least 1/4 inch fat attached (cut any large pieces into bite-size ones) and roast, fat side down, in a 4-sided sheet pan in a 350°F oven until crisp, 15 to 20 minutes.
  • When meat is cool enough to handle, shred it using 2 forks. Transfer to a bowl.
  • Serve pork, cracklings, and coleslaw together on buns. Serve reserved vinegar sauce on the side.

CAROLINA-STYLE PORK BARBECUE



Carolina-Style Pork Barbecue image

I am originally from North Carolina (where swine is divine) and this recipe for the slow cooker is a family favorite. My husband swears my authentic Carolina 'cue is the best BBQ he has ever eaten! -Kathryn Ransom Williams, Sparks, Nevada

Provided by Taste of Home

Categories     Lunch

Time 6h30m

Yield 14 servings.

Number Of Ingredients 15

1 boneless pork shoulder butt roast (4 to 5 pounds)
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon pepper
2 medium onions, quartered
3/4 cup cider vinegar
4 teaspoons Worcestershire sauce
1 tablespoon sugar
1 tablespoon crushed red pepper flakes
1 teaspoon garlic salt
1 teaspoon ground mustard
1/2 teaspoon cayenne pepper
14 hamburger buns, split
1-3/4 pounds deli coleslaw

Steps:

  • Cut roast into quarters. Mix brown sugar, salt, paprika and pepper; rub over meat. Place meat and onions in a 5-qt. slow cooker., In a small bowl, whisk vinegar, Worcestershire sauce, sugar and seasonings; pour over roast. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast; cool slightly. Reserve 1-1/2 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Shred pork with two forks. Return pork and reserved juices to slow cooker; heat through. Serve on buns with coleslaw.

Nutrition Facts : Calories 453 calories, Fat 22g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 889mg sodium, Carbohydrate 35g carbohydrate (14g sugars, Fiber 3g fiber), Protein 27g protein.

PULLED PORK BARBECUE



Pulled Pork Barbecue image

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

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

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.

QUICK PULLED PORK SANDWICHES



Quick Pulled Pork Sandwiches image

This tender and juicy pulled pork starts with a surprising choice: pork tenderloin. By simmering large pieces of pork tenderloin in a tangy sauce and then shredding it with two forks the result is tender pork tossed with lots of rich flavorful sauce. The final touch is a crunchy broccoli slaw with a mustardy dressing.

Provided by Food Network Kitchen

Time 1h10m

Yield 6 servings

Number Of Ingredients 16

3 teaspoons vegetable oil
2 cloves garlic, chopped
1 small onion, chopped
Kosher salt and freshly ground black pepper
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 1/2 cups low-sodium chicken broth
1/3 cup ketchup
2 tablespoons molasses
1/3 cup plus 1 tablespoon apple cider vinegar
1 pork tenderloin (about 1 pound), cut into 4 pieces
1 tablespoon whole-grain mustard
3 cups broccoli slaw (6 ounces)
6 whole-wheat hamburger rolls, split

Steps:

  • In a large Dutch oven, heat 2 teaspoons of the oil over medium heat. Add the garlic and onion and season with salt and pepper. Cook until softened and lightly browned, about 5 minutes. Add the chili powder, cumin, cinnamon and cayenne and cook until toasted, 1 minute more. Stir in the chicken broth, ketchup, molasses and 1/3 cup of the vinegar. Bring to a simmer and add the pork. Simmer, covered, until the pork is just cooked through and tender, about 20 minutes.
  • Meanwhile, in a medium bowl, whisk the mustard with the remaining 1 teaspoon oil and 1 tablespoon vinegar in a large bowl. Add the broccoli slaw and toss well. Season with salt and pepper and set aside.
  • Remove the pork to a cutting board and let stand for 5 minutes. Increase the heat under the Dutch oven to medium high and cook the sauce until thickened, about 5 minutes.
  • Shred the pork with 2 forks into large chunks and return to the thickened sauce. Toss well to coat and simmer 10 minutes, tossing occasionally, to let the pork absorb the sauce. Serve on the buns with the slaw on the sandwiches or on the side.

OVEN PULLED PORK BARBECUE



Oven Pulled Pork Barbecue image

This perfectly seasoned pork shoulder is slowly roasted in the oven until very tender and then it's shredded and blended with barbecue sauce.

Provided by Diana Rattray

Categories     Dinner     Entree     Lunch     Sandwich

Time 4h

Yield 8

Number Of Ingredients 18

For the Pulled Pork:
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon chili powder
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground mustard
1 (4- to 5-pound) Boston butt roast or pork shoulder (boneless or bone-in)
1 cup apple juice
4 cloves garlic, coarsely chopped
For the Sauce:
1 1/2 cups ketchup
2/3 cup apple cider vinegar
2 tablespoons Worcestershire sauce
1/4 cup onion, finely chopped
2 tablespoons brown sugar, packed
1/2 teaspoon ground mustard
1/2 teaspoon garlic powder

Steps:

  • Gather the ingredients. Preheat the oven to 450 F.
  • In a bowl, combine the salt, pepper, chili powder, garlic powder, onion powder, and ground mustard.
  • Place the pork in a roasting pan and rub all over with the spice mixture.
  • Roast the pork for 1 hour. Remove from the oven.
  • Reduce the oven temperature to 325 F. Pour apple juice over the roast and sprinkle the chopped garlic over the juice. Cover the roasting pan tightly with foil, return to the oven, and roast for about 2 to 2 1/2 hours, or until the pork is tender and easy to shred with a fork.
  • Meanwhile, prepare the barbecue sauce. In a saucepan, combine the ketchup, apple cider vinegar, Worcestershire sauce, onion, brown sugar, ground mustard, and garlic powder. Bring to a boil, stirring constantly. Simmer , uncovered and stirring occasionally, for about 15 minutes, or until thickened.
  • Remove the pork from the liquids, shred, and serve with the sauce.
  • If desired, mix about 1 cup of the sauce into the shredded pork and serve hot from a slow cooker or chafing dish. Serve with the reserved sauce.

Nutrition Facts : Calories 918 kcal, Carbohydrate 22 g, Cholesterol 255 mg, Fiber 1 g, Protein 67 g, SaturatedFat 22 g, Sodium 940 mg, Sugar 16 g, Fat 61 g, ServingSize serves 8, UnsaturatedFat 0 g

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Emeril Lagasse Pulled Pork Recipes great www.tfrecipes.com. Season all sides of the pork with salt and pepper. Combine the Creole seasoning and olive oil in a small bowl to make a paste. Rub the paste all over the pork.Place the pork, fat side up on a rack in a roasting pan.Roast the pork for 30 minutes. Reduce the heat to 250 degrees F and continue to cook for 6 -1/2 hours.
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BBQ PULLED PORK CATERING - ALL INFORMATION ABOUT HEALTHY ...
BBQ pulled pork - Simply Delicious trend simply-delicious-food.com. Juicy BBQ pulled pork served with home-made, creamy coleslaw on fresh, toasted rolls. The ultimate fuss-free recipe to serve to a crowd. Pork shoulder, slowly cooked until fall-apart-tender then pulled and drenched in a sweet, tangy BBQ sauce has got to be one of life's most delicious pleasures.
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SMOKED BBQ PULLED PORK RECIPE - ALL INFORMATION ABOUT ...
Smoked Pulled Pork Recipe Ingredients 1 pork shoulder, butt, or roast, 5 pounds 2 tablespoons dry barbecue seasoning 1 medium onion, chopped 1/2 cups ketchup 1/3 cups cider vinegar 1/4 cups packed brown sugar 1/4 cups tomato paste 2 tablespoons sweet paprika 2 tablespoons Worcestershire sauce 1 1/2 teaspoons salt 1 1/4 teaspoons ground black pepper
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