Best Tennessee Pulled Pork Recipes

TENNESSEE PULLED PORK

Steps:

• Put ketchup, tomato sauce, water, vinegar, worcestershire sauce, onion, garlic, chili powder and mustard in pot. Bring to a boil Add roast.
• Lower heat. Cover and simmer for 3 hours or until meat is very tender. Remove meat; shred with two forks. Put meat back in pot.
• Thicken with a little Wondra if desired. Remove meat from pot with slotted spoon and serve on buns.

TENNESSEE PULLED PORK SANDWICHES

Steps:

• 4. Unwrap pork and place fat side down in disposable pan. Place disposable pan on cooler side of grill. Cover grill (with lid vent directly over pork for charcoal) and cook until pork registers 120 degrees, about 2 hours. Thirty minutes before pork comes off grill, adjust oven rack to middle position and heat oven to 300 degrees. 5. Transfer disposable pan from grill to rimmed baking sheet. Cover pan tightly with foil and transfer to oven (still on sheet). Cook until fork inserted in pork meets little resistance and meat registers 210 degrees, about 3 hours. 6. FOR THE BARBECUE SAUCE: Meanwhile, combine all ingredients in medium saucepan and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, whisking constantly, until slightly thickened, about 3 minutes. Transfer sauce to bowl and let cool completely. 7. Carefully remove foil from disposable pan (steam will escape). Remove blade bone from roast using tongs. Immediately transfer hot pork to bowl of stand mixer fitted with paddle attachment. Strain accumulated juices from pan through fine-mesh strainer set over separate bowl; discard solids. 8. Mix pork on low speed until meat is finely shredded, about 1 1/2 minutes. Whisk pork juices to recombine, if separated, and add 1 1/2 cups juices to shredded pork. Continue to mix pork on low speed until juices are incorporated, about 15 seconds longer. Season with salt to taste, adding more pork juices if desired. Serve pork on hoecakes with barbecue sauce, pickles, and coleslaw.