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Pulled Pork Recipe
8 Answers
Does anyone have a tasty recipe for pulled pork please? I would like to be able to cook it in the slow cooker all day but i'm not sure what are the best ingredients are to add to it while cooking. Nothing too obscure or hard to get hold of.
Thank you.
Thank you.
Answers
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Here, in the U.S., pulled pork recipes are uniquely from our southern States and each tends to reflect the culture of that State: Here's one from the deep South:
Ingredients:
3 cups cider vinegar
1 tablespoon sugar
1 tablespoon crushed red pepper
1 teaspoon salt
1/4 teaspoon ground black pepper
1 boneless pork shoulder, about 3 1/2 pounds
salt and pepper
Preparation:
In a saucepan combine the vinegar, sugar, red pepper, 1 teaspoon of salt, and the 1/4 teaspoon of pepper. Bring to a boil; remove from heat.
Save about 2 cups of the vinegar mixture for serving, and use the rest for basting.
Sprinkle the pork roast with salt and pepper; place in a foil lined baking or roasting pan (or slow cooker). Roast, uncovered, at 275° (F) for about 7 hours, or to 200° on a meat thermometer or oven probe inserted in the center of the thickest part of the roast. Baste about every hour with the sauce saved for basting. The roast should be very tender.
Remove the roast and shred with 2 forks, discarding large pieces of fat.
Warm the reserved sauce and pass at the table for people to spoon over their pork. I also serve barbecue sauce with this pork; it's delicious as a topping with coleslaw and pickle slices.
And this from Texas:
Ingredients:
1 boneless pork shoulder or pork butt, 3 to 4 pounds
1 large onion, sliced
salt and freshly ground black pepper
2 tablespoons butter
1/4 cup finely chopped onion
1 teaspoon minced garlic
1 1/2 cups ketchup
1/3 cup lemon juice
1/2 cup brown sugar
1 tablespoon molasses
1/4 cup Worcestershire sauce
1 tablespoon Creole mustard or a grainy mustard
1/4 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
Preparation:
Arrange the sliced onions in the slow cooker. Top with the pork roast (netting removed), then sprinkle with salt, pepper, and the chili powder. Cover and cook for 8 to 10 hours, until tender enough to shred.
Meanwhile, in a saucepan over medium heat, melt the butter. Add the onion and saute until the onion is translucent. Add the garlic and saute for 2 minutes longer. Add the ketchup, lemon juice, brown sugar, molasses, Worcestershire sauce, mustard, 1/4 teaspoon black pepper and 1/2 teaspoon of crushed red pepper. To keep splatters to a minimum, cover with a splatter screen or cover loosely with a lid. Bring to a simmer and continue cooking for about 10 minutes.
Remove the roast to a large bowl or platter and shred, discarding fats and liquids. Return the shredded pork to the slow cooker with 1 cup of the barbecue sauce. Cover and cook on LOW for about 30 minutes to 1 hour.
As you can see, the Carolina's recipes are usually vinegar based, whereas the southern states farther west are normally sweeter and tomato based... both excellent.
Apologies for the U.S. measures and temperatures...
Ingredients:
3 cups cider vinegar
1 tablespoon sugar
1 tablespoon crushed red pepper
1 teaspoon salt
1/4 teaspoon ground black pepper
1 boneless pork shoulder, about 3 1/2 pounds
salt and pepper
Preparation:
In a saucepan combine the vinegar, sugar, red pepper, 1 teaspoon of salt, and the 1/4 teaspoon of pepper. Bring to a boil; remove from heat.
Save about 2 cups of the vinegar mixture for serving, and use the rest for basting.
Sprinkle the pork roast with salt and pepper; place in a foil lined baking or roasting pan (or slow cooker). Roast, uncovered, at 275° (F) for about 7 hours, or to 200° on a meat thermometer or oven probe inserted in the center of the thickest part of the roast. Baste about every hour with the sauce saved for basting. The roast should be very tender.
Remove the roast and shred with 2 forks, discarding large pieces of fat.
Warm the reserved sauce and pass at the table for people to spoon over their pork. I also serve barbecue sauce with this pork; it's delicious as a topping with coleslaw and pickle slices.
And this from Texas:
Ingredients:
1 boneless pork shoulder or pork butt, 3 to 4 pounds
1 large onion, sliced
salt and freshly ground black pepper
2 tablespoons butter
1/4 cup finely chopped onion
1 teaspoon minced garlic
1 1/2 cups ketchup
1/3 cup lemon juice
1/2 cup brown sugar
1 tablespoon molasses
1/4 cup Worcestershire sauce
1 tablespoon Creole mustard or a grainy mustard
1/4 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
Preparation:
Arrange the sliced onions in the slow cooker. Top with the pork roast (netting removed), then sprinkle with salt, pepper, and the chili powder. Cover and cook for 8 to 10 hours, until tender enough to shred.
Meanwhile, in a saucepan over medium heat, melt the butter. Add the onion and saute until the onion is translucent. Add the garlic and saute for 2 minutes longer. Add the ketchup, lemon juice, brown sugar, molasses, Worcestershire sauce, mustard, 1/4 teaspoon black pepper and 1/2 teaspoon of crushed red pepper. To keep splatters to a minimum, cover with a splatter screen or cover loosely with a lid. Bring to a simmer and continue cooking for about 10 minutes.
Remove the roast to a large bowl or platter and shred, discarding fats and liquids. Return the shredded pork to the slow cooker with 1 cup of the barbecue sauce. Cover and cook on LOW for about 30 minutes to 1 hour.
As you can see, the Carolina's recipes are usually vinegar based, whereas the southern states farther west are normally sweeter and tomato based... both excellent.
Apologies for the U.S. measures and temperatures...
dave....funny you mentioned pulled pork.
On Thursday Mrs sqad has her hairdresser to the villa and she has to prepare my food beforehand.
Today it was pulled pork casserole.........bloody fantastic.
pulled pork. potatoes,garden peas and chicken stock, all thrown in the slow cooker for 5 hours.
Fab.
Clanad's certainly sounds good.
On Thursday Mrs sqad has her hairdresser to the villa and she has to prepare my food beforehand.
Today it was pulled pork casserole.........bloody fantastic.
pulled pork. potatoes,garden peas and chicken stock, all thrown in the slow cooker for 5 hours.
Fab.
Clanad's certainly sounds good.
Here's a tried and tasted, step by step version, with everything spelled out. Great reviews! http://
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