EASY OVEN PULLED PORK
This is my grandmother's no-fail pork recipe and it produces tender, moist, rich meat. Pulled pork is so versatile-use it in sandwiches, tacos, stews, and pasta ragu. Or make it ahead of time and keep it in a slow cooker for BBQ sliders. A great, inexpensive option to serve at a party. My favorite way to eat this is on a bun with lots of tangy barbecue sauce and slaw.
Provided by NicoleMcmom
Categories Pulled Pork
Time 4h5m
Yield 10
Number Of Ingredients 4
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Use a pairing knife to cut 8 small slits into the pork, about 1 1/2 inches deep. Insert a garlic clove into each slit. Sprinkle pork evenly on all sides with salt and pepper. Place pork, fat-side up, in a 9x13-inch baking dish.
- Cook in the preheated oven for 30 minutes.
- Reduce heat to 325 degrees F (165 degrees C). Carefully pour 3/4 cup water around the sides of the pork. Cover with foil and cook for 1 1/2 hours. Remove foil and continue to cook until pork is tender and meat has pulled away from the bone, about 1 1/2 hours more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Remove from the oven and let stand for 20 minutes. Remove large fat layer and any other large pieces of fat. Pull pork apart and shred.
Nutrition Facts : Calories 484 calories, Carbohydrate 1.7 g, Cholesterol 129.8 mg, Fat 40.1 g, Fiber 0.2 g, Protein 29.4 g, SaturatedFat 14 g, Sodium 3403.1 mg, Sugar 0.6 g
PLEASINGLY EASY PULLED PORK
Pulled pork, in its simplest and fastest of slow-cooked methods, begins with boneless pork shoulder. The top of a pork shoulder is referred to as a "butt" or "Boston butt" BUT it is shoulder meat nonetheless. It was shipped in barrels at one time, and it was buttressed up the sides of the barrels, as the fable goes. The higher the cut the fattier the meat; if you want to remove fat from pulled pork, make it a day ahead to cool it and skim.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Preheat oven to 300 degrees F, rack 1 rung below center.
- Bring pork to room temperature, about 30 minutes, and pat dry.
- Combine paprika, salt, garlic, onion, oregano or marjoram and pepper in a bowl, then coat meat evenly, rubbing mixture into meat.
- Heat a large Dutch oven over medium-high heat with oil, 3 turns of the pan. When oil ripples and smokes, add the meat and brown on all sides, 8 to 10 minutes total. Add beer, wine or cider and reduce a minute or so, then add stock. Cover and place in oven. Cook 3 hours until very tender, then shred meat with tines of 2 forks, removing larger pieces of fat or connective tissue as you work. Stir meat and drippings together with Barbecue Sauce, if using.
- Heat oil in medium saucepot or skillet over medium to medium-high heat. Add onions, chile, garlic, salt and pepper, then soften 5 to 6 minutes. Add vinegar and reduce 1 to 2 minutes, then add ketchup or sauce, Worcestershire, brown sugar and hot sauce. Simmer over low heat for flavors to combine. Add to pork and drippings and combine.
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