Tyler Florences Pulled Pork Recipes

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TYLER FLORENCE'S PULLED PORK



Tyler Florence's Pulled Pork image

Mean Chef's Pulled Pork recipe #26257 is pretty much the gold standard for pulled pork on Recipezaar. I am offering up this alternative that looked fantastic when Tyler made it on the Food Network and turned out fantastic when I made it at home also. The ingredient list is his, the instructions are mine.

Provided by Marie Nixon

Categories     Pork

Time 5h15m

Yield 6 serving(s)

Number Of Ingredients 10

1 (4 -4 1/2 lb) boneless pork shoulder (about 4 to 4.5 pounds)
4 tablespoons kosher salt
1 tablespoon fresh ground black pepper
1 1/2 cups light brown sugar
1/4 cup paprika
2 -3 sprigs fresh thyme, leaves only
4 garlic cloves, peeled
1/4 cup red wine vinegar
1 tablespoon cayenne
3 tablespoons extra virgin olive oil

Steps:

  • Into a food processor, put the kosher salt, black pepper, brown sugar, paprika, thyme leaves, garlic, vinegar and cayenne. Pulse until well combined.
  • Slowly add in the olive oil until the mixture forms a nice paste. Rub all over pork. Get into all of the nooks and crannies. This will help to form a crust on the outside when cooked.
  • Cover pork with plastic wrap or put in a zip loc freezer bag and refrigerate for at least 3 hours or up to overnight.
  • When ready to cook, let the meat sit out a room temperature for 30 minutes.Preheat the oven to 325 degrees. Line the roasting pan with foil. Spray the roasting rack with non-stick cooking spray.
  • Roast the pork for approximately 4 - 5 hours, uncovered until the outside is crispy brown and the sugar has carmelized to form the crust. Let the meat rest on a cutting board for 10 minutes before pulling apart.

Nutrition Facts : Calories 1054.5, Fat 68.7, SaturatedFat 22.3, Cholesterol 214.9, Sodium 4881, Carbohydrate 57.9, Fiber 2.3, Sugar 53.5, Protein 51.5

PULLED PORK SANDWICH



Pulled Pork Sandwich image

Provided by Tyler Florence

Categories     main-dish

Time 6h50m

Yield 6 to 8 servings

Number Of Ingredients 23

1 boneless pork shoulder (about 4 to 41/2 pounds)
4 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 1/2 cups light brown sugar
1/4 cup paprika
2 to 3 sprigs thyme, leaves only
4 cloves garlic
1/4 cup red wine vinegar
Scant 1 tablespoon cayenne
3 tablespoons extra-virgin olive oil
1 tablespoon whole-grain mustard
1 cup mayonnaise
1/4 cup sour cream
1/2 lemon, juiced
2 tablespoons red wine vinegar
2 teaspoons sugar
1/2 head savoy cabbage finely sliced
1/2 head purple cabbage, finely sliced
2 green onions, chopped
2 carrots, sliced on mandoline
Kosher salt and freshly ground black pepper
6 brioche hamburger buns
1/4 bunch flat-leaf parsley, for garnish

Steps:

  • Place the pork, fat side up, in a roasting pan fitted with a rack insert. Place the salt, pepper, brown sugar, paprika, thyme leaves, garlic, vinegar, and cayenne in a food processor and pulse until well combined. Add extra-virgin olive oil until you have a nice paste. Rub all over the pork, being sure to get into the nooks so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.
  • Allow the meat to sit at room temperature for 30 minutes before cooking. Preheat the oven to 325 degrees F.
  • Roast the pork for 3 1/2 hours, uncovered, until the outside is crispy-brown (it should look like mahogany). Let the meat rest on a cutting board for 10 minutes before slicing.
  • While the pork is cooking, prepare the slaw. Combine the mustard, mayonnaise, sour cream, lemon juice, vinegar and sugar. Mix well and add finely sliced savoy cabbage, purple cabbage, green onions and carrots. Season with salt and pepper, to taste, cover with plastic wrap and set aside in the refrigerator until you are ready to serve.
  • To serve, cut the brioche buns in half and pile up some sliced pork. Top with a large spoonful of coleslaw and place the top half of the bun on top. Garnish with parsley.

OVEN-ROASTED PULLED PORK SANDWICHES



Oven-Roasted Pulled Pork Sandwiches image

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

3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse 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 salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
12 hamburger buns
1 recipe Spicy Slaw, recipe follows
Pickle spears
1 head green cabbage, shredded
2 carrots, grated
1 red onion, thinly sliced
2 green onions, chopped
1 red chile, sliced
1 1/2 cups mayonnaise
1/4 cup Creole 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 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.

PULLED PORK (TYLER FLORENCE)



PULLED PORK (TYLER FLORENCE) image

Categories     Sandwich     Pork

Yield 8 people

Number Of Ingredients 20

Ingredients
Dry Rub:
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
Cider-Vinegar Barbecue Sauce:
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
Cole Slaw

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.

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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.
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