Pulled Pork Recipe

Find great Pulled Pork Recipe at 123EasyAsPie.com

Q: Need easy Pulled Pork recipe that’s not BBQ?
I had awesome pulled pork sandwhiches the other day at this festival and I so want to make them. I’ve looked online and in my cookbooks for recipes but all I can find is bbq ones and this did not have a bbq flavor at all.

Does anyone know of any type of recipe like this? Preferably something easy that I can throw in the crockpot with simple ingredients. Someone had mentioned to me that they’d had something similar that had cola as an ingredient.

Any ideas?

A: Use this recipe to cook your pork in crock pot until fork tender.

Cola Chicken

1 family size package chicken wings
2 cup catsup
2 – 12oz. can cola (pepsi, coke, etc.)
2- packages McCormicks Buffalo wings seasoning

Put chicken in a non-stick pan.
Mix together catsup and cola, seasoning….pour over chicken.
Bring to a boil.
Reduce heat…cover with lid..and cook 45 minutes.
(turning chicken a few times, while cooking…to prevent from
sticking to pan)
Cook until the sauce becomes thick and adheres to the chicken.

It turns into the most incredible BBQ sauce. Yummmm!

I used the spices from a MILD (I don’t care for “HOT”) Buffalo
Wings packet…(the kind you get to bake in the oven)…..I thought it
was really good…..(but you/I can’t find a ‘bad’ way to fix chicken).

This recipe is doubled…..for my husband and myself…I use ½ the ingredients.

You can double…the double….and more as you like.

BBQ Ribs

Use the same method (Cola Chicken)….leave out McCormicks seasoning.

Ribs & Chicken wings both good…..and……‘s I m p l e’…..to fix…!!

POT ROAST
Your choice of beef or pork(to fit crock-pot)
1 pkg. dry Ranch dressing mix
1 pkg. dry Italian dressing mix
1 pkg. dry Brown Gravy mix
1 cup water
Put beef in pot.
Mix together all the dry mixes….then add water …pour over meat and cover & cook on high 4-6 hours.
Until meat is tfork tender…..pu;; apart.
The first time I made it I didn’t have the Italian Dressing mix….so I added a pkg. of Onion Soup Mix….I have to say I liked that better.

Find more quick – simple – E-Z – few ingredient….recipes…at E-Z Cookin’ group:

http://groups.yahoo.com/group/e-zcookin/

Lots of interesting ‘stuff’ in files & links…come join & check it out.

Pat in Indiana….

pmsbar2@att.net

Q: Non barbeque sauce pulled pork cooked in pressure cooker recipe?
I am looking for a pulled pork recipe that I can make in a pressuer cooker. I do not want the pulled pork that has barbeque sauce in it. Thanks!

A: hope this another answer helps

http://answers.yahoo.com/question/index?qid=20090103073800AA3dI4f

Q: Slow Cooker Pulled Pork Recipe?
I am throwing a recipe together for pulled pork.. does this seem right to you? Any additional ideas?

1) i am going to throw a pork tenderloin in a slowcooker around lunch tomorrow with a beer…
2) When i get home from work im going to get the fat off…. shred the pork… and..
3) add store bought bbq sauce as well as some add-ins (brown sugar… liquid smoke?)
4) Cook a bit longer

Sound right? any advice?

A: I think you are wasting money using a pork tenderloin. Any good pork roast with some fat would work better. Be careful how much beer you use … you might wind up with pork soup.
Commercial bar-b-que sauce would work fine and I don’t see any reason to add brown sugar or any other items. If you are using a bar-b-que sauce you like … I truly believe that would be all that is necessary. I take it you are serving pulled pork sandwiches … don’t gunk it up too much or you’ll destroy the flavor of the pork … and that’s what you are serving … not pork over powered by condiments and additional ingredients.

Q: Looking for a Pulled Pork recipe for slow overnight cooking, do you have a good recipe?
I’ve got a beautiful pork shoulder that I want to cook overnight. Does anyone have a good recipe?

A: here you go!

Pork Carnitas

1 bone-in pork shoulder roast, about 4 lb.
1 small onion, chopped
4 cloves garlic, minced
1 orange, quartered
1 lime, quartered
3/4 cup water
1/4 cup brown sugar
2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper
Corn or flour tortillas
Accompaniments: beans, lettuce, shredded
Cheddar or Jack cheese and pico de gallo

DIRECTIONS
Prep time: 15 minutes
Cook time: 4 to 10 hours in a slow cooker

Trim fat from pork and cut meat into 2 pieces. Place all ingredients except tortillas and accompaniments in a large slow cooker. Cover and cook on HIGH for 4 to 5 hours or on LOW for 8 to 10 hours. Let cool slightly, then remove from slow cooker. Shred meat using 2 forks, stirring in some of the cooking liquid. Spoon into warmed tortillas with desired accompaniments.

Q: Is there a pulled pork recipe for one person?
I live by myself and all the pulled pork answers on here are for a family. I just want like about four servings for me to eat for a couple of days. Any suggestions would be appreciated on a condensed version for me. Thanks

A: Take a really small pork roast.. put it in a
skillet with a lid, and a reasonable amount
of water. Cook it for a couple of hours on
medium low heat. Shred it with 2 forks,
pour out the liquid. Add BBQ sauce. Warm
it back up. Ready.

Q: Pulled pork?
Looking for a new pulled pork recipe, something with a little more zing

A: Hi Sadie … gosh it feels like I am talking to myself.

Here is a nice recipe for North Carolina Pulled Pork
INGREDIENTS
1 tablespoon mild paprika
2 teaspoons light brown sugar
1 1/2 teaspoons hot paprika
1/2 teaspoon celery salt
1/2 teaspoon garlic salt
1/2 teaspoon dry mustard
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/4 teaspoon salt
8 pounds pork butt roast
2 cups cider vinegar
1 1/3 cups water
5/8 cup ketchup
1/4 cup firmly packed brown sugar
5 teaspoons salt
4 teaspoons crushed red pepper flakes
1 teaspoon ground black pepper
1 teaspoon ground white pepper
2 pounds hickory wood chips, soaked
DIRECTIONS
In a small bowl, mix mild paprika, light brown sugar, hot paprika, celery salt, garlic salt, dry mustard, ground black pepper, onion powder, and salt. Rub spice mixture into the roast on all sides. Wrap in plastic wrap, and refrigerate 8 hours, or overnight.
Prepare a grill for indirect heat.
Sprinkle a handful of soaked wood over coals, or place in the smoker box of a gas grill. Place pork butt roast on the grate over a drip pan. Cover grill, and cook pork at least 6 hours, or until the internal temperature reaches a minimum of 195 degrees F (200 degrees C). Check hourly, adding fresh coals and hickory chips as necessary to maintain heat and smoke.
Remove pork from heat and place on a cutting board. Allow the meat to cool approximately 15 minutes, then shred into bite-sized pieces using two forks. This requires patience.
In a medium bowl, whisk together cider vinegar, water, ketchup, brown sugar, salt, red pepper flakes, black pepper, and white pepper. Continue whisking until brown sugar and salt have dissolved. Place shredded pork and vinegar sauce in a large roasting pan, and stir to coat pork. Serve immediately, or cover and keep warm on the grill for up to one hour until serving.
Serves 10-12

Q: Can I use white vinegar to replace apple vinegar in a pulled pork recipe?
I have apple juice already in the recipe, but it also calls for apple vinegar. Thanks!

A: Mark and Emma are on the right track. Apple vinegar is actually a little more acidic and has a slightly different flavor, but primarily is suesd to tenderize the meat and add that tangy flavor we all know and love. If I had the apple cider vinegar handy, I would use it, but using regular white vinegar will not hurt the dish and measurments should be equal

Q: Looking for a specific pulled pork recipe?
I found it online a few months back, but didn’t write it down. Dumb move, because it was awesome!!! So I am hoping that someone may know the recipe. I am pretty sure it had equal parts worcester and butter, had paprika, sugar and cayenne, and another user of the recipe site said to add onions.
Has anyone heard of it or one similar???
I forgot to mention that it meant for leftover pork roast.

A: http://www.foodnetwork.com/recipes/alton-brown/pulled-pork-recipe/index.html

Q: Does any one have a smoked pulled pork recipe?
I am having a BBQ Memorial Day party, and I was just looking for some different Ideas to compliment how I already do it.

A: Smoking the Pork Shoulder
Ingredients:

8 lb Pork Butt or Picnic)
Spicy Rub (recipe below)
Barbecue Sauce (recipe below)

Instructions:

Rub the pork butt generously with spicy rub. Wrap tight in plastic and refrigerate overnight. Remove pork from refrigerator and smoke pork butt for 10-12 hours at 225 degrees or until the internal temperature of the meat reaches about 200 degrees. Shred pork by hand and place into bowl. Cover with smoky BBQ sauce. Toss and serve. May put in 170 degree oven to keep warm.

Note: This pulled pork recipe assumes you know the ins and outs of actually preparing and smoking the pork butt or picnic. If you need more details on how to prepare and smoke the pork shoulder in this recipe then go on over to the Pork Shoulder Recipe page.

Making the Spicy Rub
Ingredients:

1/4 cup Dark Brown Sugar
1 cup Paprika
1/2 cup Celery Salt
2 Tbsps. Granulated Garlic
1/2 Tbsp. Mustard Powder
1/2 Tbsp. White Pepper
1 tsp. Cayenne Pepper
2 tsps. Ground Thyme
1/2 tsp. Salt

Instructions:

Sift all ingredients into bowl. Mix well.

Smoky Barbecue Sauce
1 cup Apple Cider Vinegar
1 cup Ketchup
1/2 cup Ketchipotle (chipotle ketchup)
3 Tbsp. Brown Sugar
1/4 tsp. Salt
2 Tbsps. Yellow Mustard

Instructions:

Mix all ingredients together and simmer for 10 minutes in a sauce pan.

Making the Sandwiches
Pull the pork butt into small chunks/strips and place a good heaping on bottom bun. Next put about a tablespoon of the smoky barbecue sauce on the meat. Heap some of the awesome cole slaw you made on top of that, place the top bun on and chow down.

Making the Cole Slaw
The Dressing for the Cole Slaw
Ingredients:

1 1/2 cups White Vinegar
1 cup Cider Vinegar
1 1/2 cup Sugar
6 Tbsps. Dry Yellow Mustard Powder
2 Tbsps. Celery Salt
2 tsps. Ground White Pepper

Instructions:

Place all ingredients into stainless steel saucepan. Bring to a boil mixing well. Turn off fire and let cool.

Cole Slaw Mix
Ingredients:

3 heads White Cabbage (sliced thin)
8 ozs. Green Pepper (julienne)
8 ozs. Red Pepper (julienne)
8 ozs. Red Onion (thin slice)
12 ozs. Carrots (julienne)
1 cup Peanut Oil
2 tsps. Celery Salt
2 1/2 cups Cole Slaw Dressing (recipe above)

Instructions:

Toss all ingredients together. Let stand one hour and serve.

This pulled pork recipe makes about 8 servings.

Q: pulled pork recipe?
does anyone have the recipe for the pulled pork recipe from the resturant Cheeseburger in Paradise. my husband loves their pulled pork sandwich, but i can’t seem to find out how to make it anywhere
I have several other recipes, so I don’t need anymore, but thank you all for your suggestions, I just really want to find out how to make this particular sandwich from cheeseburger in paradise

A: (m)

Pulled pork sandwiches, reminiscent of cafeteria sloppy joes, can hardly be called sandwiches. The sauce soaks into the buns and if you try to pick one up with your hands it would completely fall apart. Pulled pork is the perfect slow-cooking winter dish, warm and spicy. This is my father’s pulled pork sandwich recipe, and is, in my humble opinion, the best.

1 large onion, chopped
6 garlic cloves, peeled
1 pickled jalapeño pepper, seeded and chopped
2 teaspoons of Chipotle chile powder (Shillings brand makes one)
1 Tbsp tomato paste
2 Tbsp Dijon mustard
3/4 cup distilled white vinegar
1 bay leaf
1 teaspoon paprika
1/3 cup ketchup
2 teaspoons Worcestershire sauce
1/4 cup light brown sugar

3 lbs of pork butt, trimmed of excess fat
Hamburger buns

1 Purée all of the sauce ingredients (everything except the bay leaf, the pork and the buns) in a blender until smooth.

2 Put sauce, bay leaf, and pork into a large pot and add 1 quart of water. Bring mixture to a boil and simmer, covered, turning frequently, for 2 hours or until the meat pulls apart easily with a fork.

3 Remove from heat and cool pork in the sauce. When cool, remove the pork from the sauuce and shred into small pieces. Set aside.

4 Reduce the sauce by two thirds. Add the pork back to the sauce. Serve hot over open-face hamburger buns.

Serves 6 to 8.

If you have extra time, marinate the pork in the sauce overnight or for several hours before cooking.

Q: Can you substitute white sugar for brown sugar in a pulled pork recipe?

A: I believe that if you are going to substitute white sugar for brown that you are also supposed to add 2 TBLE. of molasses per cup of white sugar. I hope your recipe comes out good. I love pulled pork.

Q: Pulled pork recipe?
I am looking for a pulled pork recipe. I don’t want bbq pulled pork though. I ate at a cuban restaurant and they had the best pulled pork that had onions and some other things in it. Does anyone know a good recipe that I can use for the crock pot?

A: 1 large onion, chopped
6 garlic cloves, peeled
1 pickled jalapeño pepper, seeded and chopped
2 teaspoons of Chipotle chile powder
1 Tbsp tomato paste
2 Tbsp Dijon mustard
3/4 cup distilled white vinegar
1 teaspoon paprika
1/3 cup ketchup
2 teaspoons Worcestershire sauce
1/4 cup light brown sugar
1 bay leaf
Salt
3 lbs of pork butt shoulder roast, trimmed of excess fat
Hamburger buns
OR
1 (2-1/2- to 3-lbs.) pork sirloin roast
1/2 tsp. each salt & pepper
1 Tbsp. cooking oil
2 med. onions, cut into thin wedges
1 c. each root beer* & bottled chili sauce
2 Tbsp. minced garlic
3 c. root beer (two 12-ounce cans or bottles)*
1/4 tsp. root beer concentrate (optional)
Several dashes hot pepper sauce (optional)
8-10 hamburger buns, split
Lettuce leaves & Tomato slices (optional
Trim fat from meat. If necessary, cut pork roast to fit into a 3-1/2- to 5-qt. crockery cooker. Sprinkle meat with the salt & pepper. In a lg. skillet brown meat all over in hot oil. Drain off
fat. Put in Crockpot. Add onions, 1 c. root beer, & garlic. Cover & cookon low for 8 to 10 hrs. or on high 4 to 5 hrs. For sauce:In a med. saucepan combine the 24 oz. of root beer & the chili sauce. Bring to boiling; reduce heat. Boil gently, uncovered, stirring occasionally,about 30 min. or until mixture is reduced to 2 c. Add root beer concentrate& hot pepper sauce. Transfer roast serving platter. Remove onions frompot & place on serving platter. Using 2 forks, pull meat apart. To serve with lettuce & tomato,meat & onions; spoon on sauce. Makes 8 to 10 servings.*Note: Do not substitute with diet root beer.

Q: What is a good pulled pork sandwich recipe ( for the crock pot )?
1 time at a Raider’s football game, i had bought a pulled pork sandwich and it was godly! So i was wondering if you guys have any pulled pork sandwich recipes for use with the crock pot. im looking for recipes that are mainly just meat, BBQ sauce , and spices. Any combination of those and Going out of those boundaries a little is ok.
Thank you all for your time and recipes!
PS: if possible a recipe for the sandwich without BBQ sauce and with would be wonderful!

A: Id just get the pork at the grocer….get it prepackaged….put in pot and cook with onions to flavor, salt and pepper it…..then I’d use very minimal sauce just for flavor, use some liquid smoke too, maybe a bit of hot sauce like franks redhot. Make this every few weeks so you can master it. if you know what you are doing, add some bacon fat or pork fat from a butcher to the pot too for moistness and flavor!!! Yeah, a big hunk of fat!!!

Q: Pulled Pork recipe?
Hi does anyone have a recipe for bbq pulled pork.I am from the UK so i know some USA ingredients i won’t be able to get suc as liquid smoke
Thanks

A: barbeque pulled pork

INGREDIENTS:
1 boneless pork butt (about 5-6 pounds)
For Rub:
2 tablespoons paprika
2 tablespoons salt
1 tablespoon black pepper, ground
2 teaspoons cayenne, ground
For Baste:
1 1/2 cups cider vinegar
1/2 cup Bourbon whiskey
1 cup water
2 tablespoons molasses
2 tablespoons salt
4 Chipotle Chile peppers, finely chopped
1 tablespoon red pepper flakes
1 tablespoon black pepper
1 teaspoon cayenne, ground
PREPARATION:
In a small mixing bowl, combine all rub ingredients. Coat pork shoulder with seasonings and cover with plastic wrap. Refrigerate 8 to 24 hours.
Preheat grill for medium heat. Place pork shoulder on grill and allow to smoke using hickory chips.

Make sure wood chips are soaked and drained before using. Add charcoal and wood chips as necessary to keep temperature at medium, or between 200 – 225°F. Smoke pork shoulder for 5-6 hours or until internal temperatures reach 185°F. Use baste every 20 minutes during the last few hours of cooking. Remember to boil any remaining basting sauce before using it on shredded pork.

Q: Pulled Pork recipe…must be spicy!?
I have never make slow cooked pulled pork sandwiches and i need a great spicy recipe. Got one?????
Muchos gracias in advance!

A: Rub Recipe (and it makes a LOT, so you may want to cut it in half)

1/4 c. Paprika
1/4 c. Kosher salt, finely ground
1/4 c. sugar (white)
2 Tbsp. Mustard powder
1/4 c. chili powder
1/4 c. ground cumin
2 Tbsp. ground black pepper
1/4 c. granulated garlic or garlic powder
2 Tbsp. cayenne

Mix all ingredients and store in a tightly covered container. Keeps indefinately.

I’ve used this on both pork shoulder and ribs, and it’s awesome. Use a spice or coffee grinder to get everything uniform in size. It’s got a kick too!

Source(s):
Peace, Love and Barbecue, by Mike Mills (owner of Seventeenth Street in Murphysboro, Illinois)

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