Beginners Pulled Pork Recipes

SUPER-EASY PULLED PORK SANDWICHES

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Mix brown sugar, paprika, garlic powder, black pepper, and salt in a bowl. Spread mustard over pork roast and sprinkle with brown sugar mixture, using the entire amount. Line a shallow baking dish with aluminum foil. Place a rack in the prepared baking dish and arrange pork roast on rack.
• Bake in the preheated oven until very tender, 9 to 11 hours. Let pork cool, then shred into bite-size pieces. Stir barbeque sauce into pork to moisten; serve with hamburger buns.

BEGINNER'S PULLED PORK SANDWICH

Steps:

• 1. Place pork roast in a 4 or 5-qt. slow cooker.
• 2. In a medium bowl, combine the bar-b-que sauce, onion, and mustard; pour over roast.
• 3. Cover and cook on low for 8-10 hours or until meat is tender.
• 4. Remove meat; cool slightly. Skim fat from cooking juices and discard.
• 5. Remove the bone if using bone-in roast; shred pork with two forks and return to slow cooker; heat through.
• 6. Place pulled pork and slaw on your bread and serve with pickle spears, and chips.

BEGINNER'S PULLED PORK

Steps:

• 1. Mix sugar, paprika, garlic powder, onion powder, cumin, cayenne, and 1/2 tsp.salt in a bowl. Using a fork, prick pork all over. rub sugar mixture over pork. wrap tightly in plastic wrap, and refrigerate for 8 to 24 hours. Unwrap pork and place in slow cooker.
• 2. Spread barbecue sauce evenly over pork, cover and cook til pork is tender, 9 to 11 hours on low or 5 to 7 hours on high. Transfer pork to large bowl, let cool slightly then shred into bite size pieces, discarding excess fat. Cover to keep warm. Let braising liquid settle for 5 minutes. Remove fat from surface using large spoon.Season with salt and pepper. sugar and vinegar to taste.
• 3. Toss shredded pork with 1 cup braising liquid. Add more liquid as needed to keep meat moist. Serve with barbecue sauce.

BEGINNER'S PULLED PORK

Steps:

• Combine sugar, paprika, garlic powder, onion powder, cumin, cayenne, and 1/2 teaspoon salt in a bowl.
• Using a fork, prick pork all over.
• Rub sugar mixture over pork, wrap tightly in plastic wrap, and refrigerate for 8-24 hours.
• Unwrap pork and place in slow cooker.
• Spread barbecue sauce evenly over pork, cover, and cook until pork is tender, 9-11 hours on LOW or 5-7 hours on HIGH.
• Transfer pork to large bowl; let cool slightly, then shred into bite-size pieces discarding excess fat; cover to keep warm.
• Let braising liquid settle for 5 minutes, then remove fat from surface using a large spoon.
• Season with salt, pepper, sugar, and vinegar to taste.
• Toss shredded pork with 1 cup braising liquid; add more liquid as needed to keep meat moist.
• Serve on buns with pickle chips and more barbecue sauce.

SLOW-COOKER PULLED PORK

Steps:

• In small bowl, stir together paprika, salt, garlic powder and brown sugar.
• Spray 5- to 6-quart slow cooker with cooking spray. Rub paprika mixture on pork to cover completely. Place pork in slow cooker. Pour water around pork.
• Cover; cook on Low heat setting 7 to 8 hours or High heat setting 3 to 4 hours, until extremely tender.
• Transfer pork to cutting board. Let rest until cool enough to handle. Use 2 forks to shred pork.
• Discard liquid in slow cooker. Wipe out slow cooker. Spray slow cooker with cooking spray. Return shredded pork to slow cooker; stir in barbecue sauce until well mixed. Cover; cook on High heat setting 10 to 15 minutes or until hot.