Pulled Pork collection

It has been so long since I had a good meal that I spent a little time collecting some recipes for Pulled Pork.  Strange how some fix it.  cooked in ginger-ale – rootbeer glaze, and others but a big percentage suggest the Crock Pot to cook it and put it in for all day or longer… I have got to try these when I can.  Not all at once mind you but spread them out a little bit ;)  – WD0AJG

North Carolina Pulled Pork BBQ Sandwiches

Serves 10-12
For gas grills, preheat and then turn off any burners directly below where the food will go. The heat circulates inside the grill, so turning the food is not necessary.
Ingredients:
2 cups cider vinegar
1?4 cup packed brown sugar
1 tablespoon red pepper flakes
1 tablespoon Worcestershire sauce
1 teaspoon salt
Hot pepper sauce, to taste
1 5- to 5 1?2-pound boneless pork shoulder roast
Salt and pepper to taste
4 cups wood chips (use hickory or oak chips for the best flavor)
10 to 12 hamburger buns, split and toasted
Coleslaw (optional)
Top with coleslaw for a crunchy, cool contrast.
Directions
In medium bowl, combine vinegar, brown sugar, red pepper flakes, Worcestershire sauce, salt and hot pepper sauce. Divide sauce into two portions and set aside. At least 1 hour before grilling, soak wood chips in enough water to cover; drain before using. Rub meat with salt and black pepper. In a charcoal grill with a cover, place preheated coals around a drip pan for MEDIUM INDIRECT heat. Add 1/2-inch hot water to drip pan. Sprinkle half of the drained wood chips over the coals. Place meat on grill rack over drip pan.
Cover and grill about 4 hours or until meat is very tender. Add more preheated coals (use a hibachi or a metal chimney starter to preheat coals), wood chips and hot water every 1 to 1 1/2 hours. Remove meat from grill; cover with foil and let stand for 20-30 minutes. Using a fork, shred meat into long, thin strands. Pour sauce over shredded meat; toss to coat. Serve on toasted buns. If desired, top meat with coleslaw. Serve remaining sauce on the side.
Submitted by: National Pork Board
Best Ever RV Recipes
National Pork Board
Trailer Life Directory 2010

Pulled Pork Barbecue

User Rating4.5 Star Rating(16 Reviews) Write a review

By Diana Rattray, About.com Guide

Diana Rattray

Diana Rattray

A pulled pork recipe made with pork roast and barbecue sauce, along with onions and other seasonings.

Ingredients:

• 4 lb pork roast
• 2 onions, sliced, divided
• 1 onion, chopped
• 5 or 6 whole cloves
• 2 cups water
• 16 oz bottle of your favorite BBQ sauce
• salt and pepper

Preparation:

Place one sliced onion at the bottom of Crock Pot.
Stud pork roast with cloves and season with salt and pepper.
Place roast in slow cooker on top of the sliced onion. Cover with the second sliced onion and add enough water to fill Crock Pot two thirds of the way.
Cover and cook on low 8 to 12 hours.
Remove roast. Remove and discard cloves, bone and fat as well as any water, onions and grease remaining in pot.
When pork roast is cool enough to handle, use a fork or your fingers to pull it apart until the entire roast is shredded.
Return the pulled pork to the crockpot. Mix in the chopped onion and BBQ sauce and cover. Heat on high for 1-3 hours or until the onions are soft.
Serve on large, crusty buns with a mustard based Carolina-style BBQ sauce. Garnish with dill pickle spears, thinly sliced raw onion and pickled pepperoncini (Italian banana peppers). Serve with crisp, homemade slaw. Carolinians would put the cole slaw on the pulled pork sandwiches..that’s up to you.

NOTE: The above is the original recipe I was given. I have cooked the roast on high (4-6 hrs) instead of low when I was in a hurry and didn’t have that long. I have also done the last past on low and left to heat while we were at church and then it was ready to eat when we got home. I used a BBQ sauce that was very thick the first time and it was pretty dry, so since then I add a little water to it and it turns out perfect.
This pulled pork recipe was posted by tdmorris

What Drinks Pair Well With Pulled Pork Barbecue?

Beer-Braised Pork Loin

User Rating5 Star Rating(2 Reviews) Write a review

By Diana Rattray, About.com Guide

Pork loin braised with carrots in dark beer.

Ingredients:

• 1 pork loin roast, about 5 pounds
• 3 cups chopped onion
• 4 to 6 carrots, pared and diced
• 12 ounces dark beer
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 1 bay leaf
• 4 whole cloves

Preparation:

Brown pork loin roast in hot oil in a large Dutch oven or roasting pan. Drain all but 3 tablespoons of fat from pan. Sauté onions and carrots until softened; stir in beer, salt, pepper, bay leaf, and whole cloves. Return pork to pan or Dutch oven and cover tightly with aluminum foil. Bake at 350° for 2 hours, or until pork is tender. Place pork loin on a serving platter and keep warm.

Pour cooking liquid from pan into a large bowl; skim off fat and remove bay leaf. Place liquid with vegetables into a blender; cover and process at low speed until smooth. Or, press through sieve or process in food processor in batches.

Pour processed beer sauce into a saucepan. Bring to a boil, stirring often. Spoon sauce over sliced pork to serve.
Pork loin recipe serves 8.

Pulled Pork (Crock Pot)

By duonyte on July 25, 2005

Photo by run for your life

404 Reviews

• 
• Prep Time: 30 mins
• Total Time: 1 day
• Servings: 10

About This Recipe

"I found this recipe years ago, and it’s a favorite at potlucks. Freezes well for easy quick meals."

Ingredients

• 4 lbs pork roast ( shoulder or butt)
• 2 large onions
• 1 cup ginger ale
• 1 (18 ounce) bottles favorite barbecue sauce ( I like Sweet Baby Ray’s)
• barbecue sauce, for serving (optional)

Directions

1. Slice one onion and place in crock pot.
2. Put in the roast and cover with the other onion, sliced. Pour over the ginger ale. Cover and cook on LOW for about 12 hours.
3. Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.
4. Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 4 to 6 hours on LOW.
5. Serve with hamburger buns or rolls and additional barbecue sauce. Any leftovers freeze very well.
6. TIP: freeze ready-made sandwiches – a scoop of meat on a bun, well-wrapped. These make a great quick meal or snack. To reheat, remove wrapping, wrap in a paper towel, and zap 1-2 minute in the microwave.
7. Note: Shoulder or butt are recommended because the meat shreds very well. Other cuts do not shred as readily. It is a fattier cut, but the fat melts away in the cooking and is poured away when you discard the liquid.
8. Note 2: I have an older, smaller crock pot. The above times work perfectly for me. But if you have a newer or bigger crock pot, you may need to revise times downward, esp. after the bbq sauce is added. I think you need at least a couple of hours for it all to meld, but that may be all you need.
9. Note3: You might want to turn your roast over after it’s cooked a while, to ensure more even cooking. I think this may depend on the size and shape of your roast and the size of your slow cooker. Remember that each time you remove the lid you lose heat and be careful, as turning a large piece of meat is awkward.

Page 2 of 2Pulled Pork (Crock Pot) (cont.)

Nutrition Facts

Serving Size: 1 (292 g),Servings Per Recipe: 10,Amount Per Serving-Calories 335.1,Calories from Fat 62-18%,Saturated Fat 2.0g10%,Cholesterol 125.1mg41%,Sugars 18.0 g,Sodium 584.5mg24%,Total Carbohydrate 25.3g8%,Dietary Fiber 0.8g,3%,Sugars 18.0 g72%,Protein 40.2g80%

© 2011 Scripps Networks, LLC. All Rights Reserved. http://www.food.com/131018

Easy Crock-pot Pulled Pork

By Brad Kamer

Ingredients
1/2 Cup Ketchup
1/3 Cup Worcestershire
1/3 Cup Apple Cider Vinegar
1 Tablespoon Ground Mustard
1 Tablespoon Garlic Powder
1/2 Teaspoon Paprika
1/4 Cup Brown Sugar
1/2 Teaspoon Liquid Smoke
Dash Red Chili Pepper Flakes
Pinch Salt and Pepper
1 Medium Sweet Onion, Chopped
3 Pounds Pork Shoulder, Trimmed of Fat.
Method
1. Combine all ingredients except for onion and pork into crock pot. Whisk all ingredients until well blended.
2. Place pork and onions into mixture, coating both sides of meat.
3. Cook for 8 to 10 hours under "low" slow cooker setting.
4. After meat is cooked, remove from slow cooker onto plate and break apart with fork. If meat has any bones, please discard at this time.
5. Place meat back into warm sauce to reheat.
6. Serve on hamburger buns or Kaiser Rolls.
7. Enjoy.
Optional: I usually top the sandwich with coleslaw (Memphis Style).
Shortcut:
When I am in a rush, I sometimes opt to use a prepared barbecue sauce from the grocery store which saves about five minutes of prep time. All you do is pour about cup and a half of sauce, 1/3 cup of water, and heat for 8 to 10 hours on low. The store sauces are okay, but it is better to go through the prep method above. There is no substitute for the slow cooker pulled pork marinade created by the sweetness of the onions contrasted by the sharpness of mustard and vinegar.

Pulled Pork with Root Beer Sauce

From: Better Homes and Gardens

Root beer gives these slow cooked pork sandwiches rich color and pleasant sweetness.

Servings: Makes 8 to 10 servings.

Prep: 15 mins

Total: 4 hrs 15 mins

See More Better Homes and Gardens Recipes

Ingredients

• 1 2-1/2- to 3-pound  pork sirloin roast

• 1/2 teaspoon  salt

• 1/2 teaspoon  pepper

• 1 tablespoon  cooking oil

• 2 medium  onions, cut into thin wedges

• 1 cup  root beer*

• 6 cloves  garlic, minced

• 3 cups  root beer (two 12-ounce cans or bottles)*

• 1 cup  bottled chili sauce

• 1/4 teaspoon  root beer concentrate (optional)

• Several dashes  bottled hot pepper sauce (optional)

• 8 to 10  hamburger buns, split (and toasted, if desired)

•   Lettuce leaves (optional)

•   Tomato slices (optional)

Directions

1. Trim fat from meat. If necessary, cut roast to fit into a 3-1/2- to 5-quart crockery cooker. Sprinkle meat with the salt and pepper. In a large skillet brown meat on all sides in hot oil. Drain off fat. Transfer meat to cooker. Add onions, the 1 cup root beer, and garlic.

2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

3. Meanwhile, for sauce, in a medium saucepan combine the 3 cups of root beer and the chili sauce. Bring to boiling; reduce heat. Boil gently, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups. Add root beer concentrate and bottled hot pepper sauce, if desired.

4. Transfer roast to a cutting board or serving platter. Using a slotted spoon, remove onions from cooking juices and place on serving platter. Discard juices. Using 2 forks, pull meat apart into shreds. To serve, line buns with lettuce leaves and tomato slices, if desired. Add meat and onions; spoon on sauce. Makes 8 to 10 servings.

Note
Do not substitute with diet root beer.

Nutrition Facts

Calories 356, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 59 mg, Sodium 786 mg, Carbohydrate 44 g, Fiber 1 g, Protein 22 g. Daily Values: Vitamin A 4%, Vitamin C 9%, Calcium 4%, Iron 13%.
Percent Daily Values are based on a 2,000 calorie diet

Recommended Recipe:

Slow-Cooked Pulled Pork Sandwiches

These fabulous sandwiches feature pork shoulder that is slow cooked in a scrumptious, sweet and tangy sauce to be served on sandwich buns.

See Recipe