Savory Pulled Pork Recipes

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PERFECT PULLED PORK RECIPE



Perfect Pulled Pork Recipe image

Best ever pulled pork recipe made in the oven.

Provided by kevinandamanda.com

Categories     Pulled Pork

Time P1D

Number Of Ingredients 15

1 (4-7 pound) whole Boston Butt or pork shoulder (bone-in with a layer of fat on the bottom)
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon cayenne pepper
1 tablespoon salt
1 tablespoon ground pepper
1 tablespoon paprika
1/2 cup brown sugar
1/2 cup salt
1/2 cup brown sugar
2 quarts cold water
2 bay leaves
3 tablespoons dry rub mix

Steps:

  • Mix well and store in an air tight container.
  • Add salt to cold water and stir very well until all the salt is completely dissolved. Then add the brown sugar, dry rub, and bay leaves and stir well to combine.
  • Rinse the pork shoulder and place in a large container, pour in the brine solution until the shoulder is completely covered. Cover the container and place in the refrigerator for at least 12 hours.
  • Remove pork shoulder from brine solution, pat dry with paper towels, place in baking pan that is bigger than the shoulder by at least a inch in length and width and at least 3 inches deep. Sprinkle dry rub onto the surface of the shoulder and massage in such that it adheres to the surface. Coat all sides. Make sure the fat layer on the shoulder is facing up before cooking! Place baking pan uncovered in a 225 degree F oven on the middle rack. Insert a probe thermometer into the center or thickest part of the shoulder, but not touching the bone. Monitor the temperature throughout cooking (a digital thermometer with an alarm function is the easiest way to do this). Do not remove from the oven until the center of the shoulder reaches 200 degrees.
  • When the shoulder has reached 200 degrees, shut off the oven and let the roast cool for a couple of hours before removing from the oven. If the bottom of the pan is dry (or crusted with dried spices) then cover the pan with foil to retain internal moisture of the meat during the cooling period. When the temperature drops to 170 degrees or slightly lower, remove from oven. Place on a large, clean work surface such as a cutting board, and remove the large sheet of crusted fat on the top. Pull apart with two forks, it will pull apart very easily. Serve for friends and family!

Nutrition Facts : Calories 369 calories, Sugar 9.1 g, Sodium 1041.6 mg, Fat 14.5 g, SaturatedFat 5 g, TransFat 0.1 g, Carbohydrate 11.6 g, Fiber 0.8 g, Protein 48.9 g, Cholesterol 156 mg

SWEET AND SAVORY SLOW COOKER PULLED PORK



Sweet and Savory Slow Cooker Pulled Pork image

This is a sweet and savory pulled pork that combines many techniques for the best flavor. The slow cooker makes the meat fall off the bone!

Provided by strayredbolt

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 15h5m

Yield 10

Number Of Ingredients 20

1 (4.5 pound) bone-in pork shoulder roast
1 cup root beer
2 ½ tablespoons light brown sugar
2 teaspoons kosher salt
½ teaspoon ground black pepper
1 ½ teaspoons ground paprika
½ teaspoon dry mustard
½ teaspoon onion powder
¼ teaspoon garlic salt
¼ teaspoon celery salt
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅓ cup balsamic vinegar
1 ½ cups root beer
1 ½ fluid ounces whiskey
¼ cup brown sugar
1 tablespoon olive oil
¾ cup prepared barbecue sauce
10 hamburger buns, split

Steps:

  • Place the pork shoulder roast into a large plastic bag, pour 1 cup of root beer over the meat, and squeeze out all the air from the bag. Seal the bag closed, and refrigerate 6 hours to overnight.
  • The next day, mix together the light brown sugar, kosher salt, black pepper, paprika, dry mustard, onion powder, garlic salt, celery salt, cinnamon, ginger, and nutmeg in a bowl.
  • Remove the meat from the marinade, and shake off the excess. Rub the meat all over with the spice mixture, wrap in plastic wrap, and refrigerate for 30 minutes to 2 hours.
  • Mix together the balsamic vinegar, 1 1/2 cups of root beer, whiskey, and brown sugar in a bowl, and stir until the sugar dissolves.
  • Heat the olive oil in a skillet over medium-high heat, and sear the meat on all sides until the meat develops a brown crust, about 3 minutes per side. Place the seared meat into a slow cooker. Pour the balsamic vinegar-root beer mixture over the meat, set the slow cooker to High, and cook for 6 to 8 hours.
  • Remove the roast from the slow cooker, and shred with 2 forks. Discard the bones and all but 1 cup of the liquid in the slow cooker. Return the shredded meat to the cooker, mix in the barbecue sauce, and let sit on Low until ready to serve. Serve piled on buns.

Nutrition Facts : Calories 485.4 calories, Carbohydrate 45.5 g, Cholesterol 81.4 mg, Fat 19.1 g, Fiber 1.5 g, Protein 28.5 g, SaturatedFat 6.3 g, Sodium 985.4 mg, Sugar 21.4 g

INSTANT POT PULLED PORK



Instant Pot Pulled Pork image

Whether for a family meal or larger party or get-together, this easy Instant Pot pulled pork is always a winner! Add your own signature taste.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 1h

Number Of Ingredients 14

4 pounds pork butt (cut into 2-inch chunks)
2 tablespoons brown sugar
1 1/2 tablespoons smoked paprika
2 teaspoons kosher salt
1 1/2 teaspoons garlic powder
1 teaspoon chili powder
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1 1/2 cups water
3 tablespoons apple cider vinegar
1 1/2 cups barbecue sauce (plus more for serving)

Steps:

  • Gather the ingredients.
  • Dry the pork with paper towels. In a large bowl, combine the brown sugar, smoked paprika, kosher salt, garlic powder, chili powder, black pepper, onion powder, cumin, dry mustard, and cayenne. Add the pork chunks to the bowl and toss to coat them thoroughly with the spice mixture.
  • Place the trivet in the Instant Pot and add the water and vinegar. Place the seasoned pork on the trivet.
  • Secure the lid on the Instant Pot and turn the steam release valve to the sealing position. Select the pressure cook or manual button (high pressure) and set the timer to 45 minutes.
  • When the time is up, allow a natural release for 15 to 20 minutes. Carefully turn the steam release valve to the venting position to release the remaining pressure.
  • Drain and discard the liquids. Remove the pork to a bowl and shred it. Add 1 1/2 cups of barbecue sauce to the pork and stir to blend. Return the pork to the Instant Pot and select the lowest sauté setting. Cook the pork until it is thoroughly heated.
  • Serve and enjoy.

Nutrition Facts : Calories 722 kcal, Carbohydrate 26 g, Cholesterol 195 mg, Fiber 1 g, Protein 53 g, SaturatedFat 16 g, Sodium 1025 mg, Sugar 21 g, Fat 43 g, ServingSize 8 servings, UnsaturatedFat 0 g

BEST DAMN SLOW COOKER PULLED PORK



Best Damn Slow Cooker Pulled Pork image

Tender, succulent and juicy pulled pork made to perfection in your slow cooker. Made with a simple dry rub and slow cooked in a savory mix to create the most delicious homemade pulled pork.

Provided by RecipeTeacher

Categories     BBQ

Number Of Ingredients 13

3lb - 4lb pork shoulder butt
1/4 cup brown sugar
2 tsp kosher salt
1 1/2 tsp black pepper
1 tsp ground mustard
1 tsp onion powder
1 tsp smoked paprika
1 tsp garlic powder
1/4 tsp cayenne pepper
3/4 cup chicken broth
1/4 cup apple cider vinegar
1 tbs Worcestershire sauce
1 tsp liquid smoke

Steps:

  • Cut meat into 4-6 equal sized pieces. Trim fat as desired.
  • In a bowl, mix salt, pepper, brown sugar, onion powder, garlic powder, smoked paprika and cayenne pepper and rub all over meat.
  • Add chicken broth, cider vinegar, Worcestershire sauce and liquid smoke to slow cooker and whisk it together. Place meat into slow cooker.
  • Slow cook on low for 8-10 hours or on high for 4-6 hours.
  • Remove meat to a bowl and shred with two forks. Serve with juices from slow cooker or add your favorite BBQ sauce.

SAVORY PULLED PORK



SAVORY PULLED PORK image

Categories     Pork     Braise

Yield 8-10 people

Number Of Ingredients 14

1 cup brewed (or instant) coffee
1/2 cup soy sauce
4 cloves garlic, finely chopped
1 teaspoon fennel seeds
1/4 teaspoon pepper
3-5 lb boneless pork shoulder
2-4 Tablespoons olive oil
2 small/medium or 1 large leek, halved, rinsed, and thinly sliced (white and pale green parts only)
1 onion, chopped
2 cups chicken broth
1 cup water
2 teaspoons smoked salt (or add 1 tsp liquid smoke plus 1 1/2 teaspons kosher salt)
6-8 shakes tabasco
1 teaspoon cajun shake (like Tony Cachere's)

Steps:

  • Make coffee and cool with one or two ice cubes. Add soy sauce, garlic, fennel, and pepper and let sit for 15 minutes to infuse flavors. Put pork shoulder in a plastic bag with marinade and let sit overnight at least or as long as 2 days. Turn crockpot on high and add chicken broth, water, smoked salt, tabasco, and cajun shake. Let heat up while preparing pork and leeks/onions below. Remove pork shoulder from bag and discard marinade. Heat 2 Tablespoons oil in large nonstick pan over medium high heat until hot. Add pork shoulder and sear on all sides, approximately 4 minutes per side. Use caution turning with large tongs and/or BBQ fork. Once seared, remove pork and set aside to rest. If necessary add up to 2 Tablespoons olive oil to pan and add leeks and onion, stirring and scraping browned bits from pan. Cook, stirring frequently, until softened approximately 5-8 minutes. Avoid burning by managing heat, turning down if necessary as leeks and onion cook to prevent burning. Add softened leeks and onion to crockpot. Add pork on top. Turn crockpot down to low setting and let cook for 6-8 hours. Remove pork when pull-apart tender and let cool for at least 30 minutes, breaking into parts to help cool. When cool enough to handle, shred meat, discarding fat. Return meat to broth and serve. This dish does *really* well if meat is stored refrigerated overnight separate from broth. Remove congealed fat layer from broth and then reheat both meat and broth together. Serve with soft bread such as dinner rolls.

SAVORY PULLED PORK SANDWICHES



Savory Pulled Pork Sandwiches image

My friend, Ann (who has, ironically, turned vegetarian), came in raving about this recipe. So I quick grabbed it from her -- and it is now a staple in our repertoire. Watch the bottom for money / time saving tips. . .

Provided by Nicole Bredeweg @nikkitten

Categories     Pork

Number Of Ingredients 12

1 tablespoon(s) minced onion
2 teaspoon(s) salt
2 teaspoon(s) garlic powder
2 teaspoon(s) dried oregano
1 teaspoon(s) dried rosemary, crushed
1 teaspoon(s) caraway seeds
1 teaspoon(s) dried thyme
1 teaspoon(s) celery seed
1/4 teaspoon(s) cayenne powder
1 teaspoon(s) black pepper
4 pound(s) boneless pork roast, shoulder or blade, halved
10 - 12 - rolls

Steps:

  • Combine minced onion, salt, garlic powder, oregano, rosemary, caraway seeds, thyme, celery seed, cayenne pepper, and black pepper; rub mixture onto both halves of roast.
  • Place meat in crock pot that has been sprayed with non-stick cooking spray. Cover and cook on low setting for 8 to 10 hours (do not add any liquids) or until very tender.
  • Remove meat from pot and allow to cool enough to handle. Remove fat and shred meat. Strain juice from crock pot removing as much fat as desired. Add juice and shredded meat back to crock pot and re-warm.
  • Serve on rolls with colelaw. May also serve mayonnaise, mustard and onion relish. Kids will like it plain.
  • ***Money / time-saving tips -- buy the spices at dollar stores (or discount or whatever), approximately same size. 3 = a tablespoon, 2 = 2 teaspoons, etc. The 1/4 tsp cayenne, just get a little one from the grocery store. Mix all in a big bucket that seals and save for whenever you want to make this. Use one tablespoon + per pound. I wrote these directions right on top of the spice mix bucket. . .

More about "savory pulled pork recipes"

SAVORY SLOW COOKER PULLED PORK RECIPE - EVERYDAY DISHES
savory-slow-cooker-pulled-pork-recipe-everyday-dishes image
2017-12-06 Cover and cook until the pork is fall-apart tender—about 6–7 hours on high or 8–10 hours on low. Turn off the slow cooker and use a slotted spoon …
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  • Cover and cook until the pork is fall-apart tender—about 6–7 hours on high or 8–10 hours on low.
  • Turn off the slow cooker and use a slotted spoon or spatula to remove the pork and place on a cutting board. Use two forks to shred the meat, discarding excess fat and any undesirable parts. Place pulled pork into a large bowl and set aside.
  • Strain the liquid from the slow cooker into a separate bowl. (If you love onions, you can take them from the strainer and add them in with the pulled pork.) Skim as much oil from the top of cooking liquid as possible then pour back into slow cooker, along with pulled pork. Set on low or warm then serve when ready.


ULTIMATE SLOW COOKER PULLED PORK — LET'S DISH RECIPES
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  • In a small bowl, combine the paprika, brown sugar, pepper, cayenne, oregano, garlic powder, onion powder and salt. Rub into the pork roast, covering all sides
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SLOW COOKER PULLED PORK RECIPE - SWEET AND SAVORY MEALS
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CROCK-POT TEXAS-STYLE PULLED PORK - SAVORY RECIPE
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SAVORY PULLED PORK RECIPES
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