THE BEST PULLED PORK
Chipotle powder, apple cider and ketchup create the perfect balance of smoky, sweet and tangy without the need for a smoker or grill! For our classic, satisfying pulled pork, all that's required is a flavorful homemade rub and a long trip to the oven to cook low and slow until it's meltingly tender. Eat it as-is, or pile onto a potato roll with your favorite toppings for the ultimate sandwich. Coleslaw is a traditional accompaniment, and we love a vinegary one for the way it cuts through the richness of the pork.
Provided by Food Network Kitchen
Categories main-dish
Time 5h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Whisk together the chile powder, salt, paprika, garlic powder, onion powder, black pepper and 2 tablespoons of the brown sugar in a small bowl until completely combined and no lumps remain. Spread the spice rub evenly over the pork butt, pressing it into the flesh on all sides. Let the pork sit at room temperature for at least 1 hour or wrap tightly with plastic wrap and refrigerate for up to 48 hours.
- Position a rack in the lower third of the oven and preheat to 275 degrees F.
- Whisk together the barbecue sauce, apple cider, ketchup, mustard, Worcestershire sauce and the remaining 1/2 cup brown sugar in large Dutch oven or other heavy large pot until combined. Transfer the pork and any accumulated juices to the pot, turning the pork to coat it with sauce. Bring the sauce to a boil over medium-high heat. Then cover, transfer to the oven and bake until the pork is very tender and easily shreds when pulled apart with a fork, 3 to 3 1/2 hours. Let the pork cool uncovered for 30 minutes.
- Reserve 1 cup of the sauce for serving, then smash the pork into the remaining sauce with a potato masher; it should fall apart and shred completely. Stir to combine the pork with the sauce. Serve on toasted potato rolls topped with coleslaw. Pass the reserved sauce.
THE ULTIMATE PULLED PORK FRIES
Discover The Ultimate Pulled Pork Fries. The Ultimate Pulled Pork Fries recipe include sour cream, green onions, cheddar cheese, barbecue sauce and more!
Provided by My Food and Family
Categories Potatoes
Time 1h
Yield 12 servings
Number Of Ingredients 6
Steps:
- Heat oven to 425ºF.
- Cover rimmed baking sheet with foil; spray with cooking spray. Spread GOLDEN CRINKLES onto prepared baking sheet.
- Bake 40 to 45 min. or until golden brown.
- Cover with cheese and meat; bake 5 to 6 min. or until cheese is melted and meat is heated through.
- Top with remaining ingredients.
Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 240 mg, Carbohydrate 22 g, Fiber 2 g, Sugar 6 g, Protein 7 g
BBQ PULLED PORK FRIES RECIPE BY TASTY
Here's what you need: medium russet potatoes, pork shoulder, olive oil, salt, pepper, BBQ sauce, red onion, shredded pepper jack cheese, scallion, shredded cheddar cheese, sour cream
Provided by Tasty
Categories Appetizers
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F (220°C).
- Slice the potatoes into ½-inch (1cm) slices, then cut the slices into ½-inch (1cm) strips.
- Place the sliced potatoes on a baking sheet along with the pork shoulder. Make sure that the potatoes are not touching the pork.
- Drizzle the olive oil over the potatoes, then sprinkle the pork and the potatoes with the salt and pepper, rubbing them in so that they are all coated evenly. Cover the pork with one cup (286g) of the barbecue sauce, then rub it evenly on all sides. Bake for 45 minutes.
- Remove the fries, then place the pork in the center of the tray. Bake for another two hours at 350°F (175°C)
- Transfer the pork to a large bowl, and using two forks, shred the pork. Combine the pulled pork with the remaining one cup (286g) of barbecue sauce.
- In a skillet or a baking tray, layer half of the fries, half of the bbq pork, half of the red onion, the pepper jack, half of the scallions, then repeat with the remaining fries, pork, red onion, cheddar, and scallions. Bake for 15 minutes, until cheese is melted.
- Serve with sour cream.
- Enjoy!
Nutrition Facts : Calories 1551 calories, Carbohydrate 173 grams, Fat 64 grams, Fiber 11 grams, Protein 71 grams, Sugar 53 grams
SMOKY PULLED PORK LOADED FRIES
The secret to delicious and cheesy pulled pork loaded fries? Hidden Valley's Smokehouse Secret Sauce. Get the full recipe here.
Provided by Hidden Valley
Categories Appetizers
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Toss the frozen fries with the ranch seasoning and prepare according to package directions.
- Preheat the oven to 400°F. Spread the cooked fries evenly in a 13x9-inch baking dish. Top with the shredded pulled pork, and cheddar cheese.
- Bake for 15 minutes, or until the cheese is melted and the pork warmed through. Remove from oven and drizzle with the Smokehouse secret sauce.
- Top with scallions, if desired. Serve immediately.
Nutrition Facts :
PULLED PORK FRIES
Pulled pork fries are a fun and family-friendly party snack or easy dinner solution that both adults and kids alike are sure to love. Crispy fries, topped with juicy, succulent pieces of pork in a tangy BBQ sauce and topped with melted cheese, this dish kills every time!
Provided by Karin and Ken
Categories Appetizer Main Course Snack
Time 25m
Number Of Ingredients 6
Steps:
- Gather all your ingredients together and measure out according to the ingredient list.
- Preheat oven to 425ºF.
- Spray or grease a rimmed baking sheet. Add a layer of fries.
- Top the frozen fries with the shredded pork.
- Then drizzle with your favorite BBQ sauce.
- Sprinkle over the diced yellow onions.
- And top with shredded cheese.
- You can add as much or as little as you like!!
- When the oven is hot, bake the loaded fries for 20 minutes or until fries and pork are heated through and the cheese is melted.
- Top with chopped green onions before serving them up!
- Enjoy!
- Every bite!
Nutrition Facts : Calories 405 kcal, Carbohydrate 34 g, Protein 22 g, Fat 20 g, SaturatedFat 9 g, Cholesterol 65 mg, Sodium 849 mg, Fiber 3 g, Sugar 13 g, UnsaturatedFat 9 g, ServingSize 1 serving
PULLED PORK LOADED FRIES
Delectable chunky oven baked fries topped with succulent pulled pork and creamy cheese is the loaded fries recipe from your dreams.
Provided by Alida Ryder
Categories Dinner
Time 1h25m
Number Of Ingredients 6
Steps:
- Pre-heat the oven to 200°c.
- Place the chips in a large bowl and toss with the oil and salt.
- Spread onto a large baking sheet in a single layer and place in the oven.
- Allow the chips to bake for 50-60 minutes until they are golden brown and crisp (turn the chips approximately halfway through cooking).
- Remove the chips from the oven then top with the pulled pork, cheese and chillies.
- Place back in the oven and allow the pork to heat through and the cheese to melt (between 5-10 minutes).
- Remove and serve.
Nutrition Facts : Calories 548 kcal, Carbohydrate 62 g, Protein 37 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 87 mg, Sodium 1087 mg, Fiber 8 g, Sugar 18 g, ServingSize 1 serving
PULLED PORK SANDWICHES
Provided by Guy Fieri
Categories main-dish
Time 12h20m
Yield 12 to 16 servings
Number Of Ingredients 39
Steps:
- Rinse and dry the pork shoulder. Let rest at room temperature for 1 1/2 hours. In a small bowl, combine black pepper, paprika, garlic powder, onion powder, salt, chili powder, cumin, brown sugar, dry mustard and cayenne. Rub mixture all over the pork.
- Arrange the oven racks in the middle and lower parts of the oven and preheat to 225 degrees F. Put a sheet tray on the lower rack and the pork directly on the middle rack, uncovered. Put the cast iron pan with the hickory chips on the floor of the oven. Remove the chips after 2 hours of cook time. The entire cooking time will be 8 to 10 hours.
- Apply Mop Sauce every hour throughout the cooking time.
- In the last hour of cook time, remove pork, wrap it tightly in plastic wrap, and then in aluminum foil and return to the oven for 1 more hour. Remove the pork from the oven to a work surface. Let rest until cool enough to pull the pork from the bones.
- To serve, cut the buns in half and pile up some pulled pork. Top with the Vinegar Sauce, then a large spoonful of the Fo Slaw and a final spoonful of sauce. Cover with the bun top and serve.
- Mop Sauce:
- Combine all the ingredients in a medium bowl and reserve.
- In a large saucepan, mix together all the ingredients, in the order given, over low heat. Simmer for 30 minutes.
- Recipe courtesy Ed Wilson, Wilson's Holy Smoked BBQ
- Combine all the dressing ingredients together in a large bowl. Adjust seasonings, if necessary. Add the cabbage and the carrots and toss to coat. Cover with plastic wrap and refrigerate for 1 hour.
PULLED PORK FRIES
French Fries layered with leftover pulled pork, bbq sauce, onions and shredded cheese makes a delicious and easy dinner!
Provided by Julie Evink
Categories Main Course
Time 25m
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees Fahrenheit.
- On a large greased sheet pan with sides layer the ingredients in this order: French fries, pulled pork, BBQ sauce, yellow onions and cheese.
- Place in preheated oven at 425 degrees Fahrenheit and bake for 20 minutes or until fries are heated through and the cheese is melted.
- Garnish with chopped green onions if desired and serve.
Nutrition Facts : Calories 659 kcal, Carbohydrate 67 g, Protein 18 g, Fat 36 g, SaturatedFat 17 g, Cholesterol 59 mg, Sodium 1643 mg, Fiber 6 g, Sugar 25 g, UnsaturatedFat 17 g, ServingSize 1 serving
PULLED PORK SANDWICHES
This recipe takes a good deal of time, but it yields a lot of sandwiches, more than enough for a sloppy, spicy dinner party feast. You'll roast a dry-rubbed pork shoulder in the oven until it's pull-apart tender, 3 or 4 hours that you can spend doing other things while your kitchen fills with the aroma of the cooking meat. Then you'll assemble a quick slaw and simmer a tangy barbecue sauce for about 10 minutes before putting it all out on the table with soft rolls. Serve the combination warm, at any time of the year, for a weekend project well worth an afternoon's work.
Provided by Melissa Clark
Categories lunch, project, sauces and gravies, main course
Time 6h
Yield 8 to 10 servings
Number Of Ingredients 28
Steps:
- Assemble the spice rub for the pork: In a dry, small skillet over medium-low heat, toast coriander, cumin and peppercorns until fragrant, 1 to 2 minutes. Using a spice grinder or mortar and pestle, grind toasted spices into a fine powder. Transfer to a bowl and mix with salt, mustard powder, chile powder and sugar.
- If your roast is tied up, untie it. Massage meat generously with spice rub. If you have time, let meat rest for an hour or two at room temperature, or refrigerate for several hours or overnight.
- Heat oven to 300 degrees. Place pork in a baking pan and roast for 3 to 4 hours or until meat is pull-apart tender and internal temperature reads 200 degrees on a meat thermometer. Let meat cool for at least 30 minutes before pulling it apart and shredding with your hands or two forks. (This works best when the meat is warm but not hot.)
- Prepare the barbecue sauce: Combine ingredients in a medium pot. Simmer over medium-low heat for 15 to 20 minutes, stirring occasionally, until sauce has deepened in color. Season with more hot sauce if you like. Add two-thirds of the sauce to meat and toss to coat, adding more sauce as needed. (Any leftover sauce will keep for at least 2 weeks in the refrigerator.)
- Make the slaw: Combine cabbage, onion and jalapeño in a large bowl. In a small bowl, whisk together mayonnaise, vinegar, olive oil, salt and pepper. Add dressing to cabbage and toss well.
- Serve pulled pork with slaw, buns and hot sauce on the side, letting people assemble their own sandwiches.
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