Pulled Porkmartha Stewart Recipe 55 Recipes

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BRAISED PULLED PORK SHOULDER



Braised Pulled Pork Shoulder image

Homemade Texas barbecue sauce and dry rub give this pulled pork incredible flavor. Searing in a Dutch oven followed by cooking in the oven at a low temperature makes for moist, tender meat every time.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 10

8 to 10 pound bone-in Boston butt pork shoulder
3 tablespoons packed light-brown sugar
Coarse salt and freshly ground black pepper
2 teaspoons paprika
1/2 teaspoon dry mustard
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
2 tablespoons vegetable oil
Texas Barbecue Sauce, heated
Potato buns, for serving

Steps:

  • Place pork shoulder on a large parchment-lined baking sheet. In a small bowl, combine brown sugar, 2 tablespoons salt, 1 teaspoon black pepper, paprika, dry mustard, cumin, and cayenne. Rub pork with spice mixture, being sure to cover all sides. Cover and refrigerate at least 2 hours and preferably overnight.
  • Preheat oven to 325 degrees.
  • Remove pork shoulder from refrigerator and bring to room temperature, about 30 minutes. Pat dry with paper towels. Heat a large Dutch-oven over medium-high heat and add vegetable oil. Add pork shoulder to Dutch-oven and sear, turning, until golden brown all over, about 4 minutes per side.
  • Add 2 cups of water to Dutch-oven and position pork shoulder fat-side up, and cover. Transfer to oven and cook until meat shreds easily with two forks, 5 to 6 hours. Baste with pan juices every hour.
  • When cooked, remove from Dutch-oven and shred meat with two forks. Serve meat on buns with barbecue sauce.

EASY SLOW-COOKER PULLED PORK



Easy Slow-Cooker Pulled Pork image

No barbecue sauce here! Smoky chipotle chiles in adobo set this pulled pork apart. Martha made this recipe on Cooking School episode 402. It comes from our book, "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 6h30m

Number Of Ingredients 12

1 medium onion, finely chopped
1 teaspoon dried oregano
2 dried bay leaves
1 chipotle in adobo sauce, minced, plus 1 tablespoon adobo
1 can (28 ounces) crushed tomatoes
1 can (14.5 ounces) whole tomatoes in puree
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
2 3/4 pounds boneless pork shoulder, trimmed and halved crosswise
8 sandwich rolls, split, for serving
Coleslaw, for serving
Pickles, for serving

Steps:

  • In a 5- to 6-quart slow cooker, combine onion, oregano, bay leaves, chipotle, adobo sauce, tomatoes (and puree), salt, and pepper. Add pork and turn to coat completely.
  • Cover and cook on high until meat is pull-apart tender, about 6 hours. Transfer pork to a bowl; shred with two forks. Return pork to pot, and toss with sauce. Discard bay leaves.
  • Serve pulled pork with rolls, coleslaw, and pickles.

CLASSIC NORTH CAROLINA PULLED PORK



Classic North Carolina Pulled Pork image

Smoky, sweet, tangy, and tender: North Carolina-style pulled pork is perfect for sharing with friends at backyard barbecues. The deep flavor comes from rubbing the meat with sugar and spices and then low, slow cooking -- just the right pace for this time of year.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time P1DT8h30m

Number Of Ingredients 17

1/2 boneless pork shoulder (about 4 pounds), trimmed but with a layer of fat left on
2 tablespoons coarse salt
5 medium cloves garlic, pressed through a garlic press or mashed to a paste
2 tablespoons safflower oil
1 tablespoon granulated sugar
2 tablespoons packed light-brown sugar
1 tablespoon sweet paprika
3/4 teaspoon freshly ground black pepper
1/4 teaspoon dry mustard
1/4 teaspoon dried thyme
1 cup white vinegar
1/3 cup ketchup
1/3 cup packed light-brown sugar
1 tablespoon coarse salt
3/4 teaspoon red-pepper flakes
1 teaspoon freshly ground black pepper
Potato buns, coleslaw, thinly sliced seedless cucumber, and pickles, for serving

Steps:

  • Season pork all over with salt. Cover with plastic wrap and refrigerate overnight. The next day, stir together garlic and oil. Mix together sugars, paprika, pepper, mustard, and thyme. Rub oil mixture over pork, then sugar mixture. Let stand while you heat grill.
  • Open grill vents. Prepare a chimney with 80 charcoal briquettes; place on small lower grate. Ignite; let burn until top layer is turning ash gray, about 20 minutes. Place a small disposable roasting pan on one side of grate. Add 2 cups hot water. Pour coals in on other side. Top with main grill grate.
  • Place pork on grill, over pan of water. Cover grill with lid, keeping top and bottom vents halfway open. Every hour, add briquettes (about 16) as needed to keep grill temperature at a steady 300 degrees. Cook until a thermometer inserted in thickest part of pork registers about 200 degrees, 7 to 8 hours.
  • Let meat stand 20 minutes before pulling apart with two forks. Meanwhile, whisk together sauce ingredients in a bowl. Toss pulled pork with 1 cup sauce. Pile pork on buns, then top with slaw and cucumber. Serve, with pickles and remaining sauce on the side.

PULLED PORK/MARTHA STEWART RECIPE - (5/5)



Pulled Pork/Martha Stewart Recipe - (5/5) image

Provided by lisalang

Number Of Ingredients 9

3/4 cup ketchup
1 tablespoon light-brown sugar
4 garlic cloves, finely chopped
3/4 teaspoon dried sage
1/2 teaspoon dried oregano
coarse salt and ground pepper
3-pound boneless pork shoulder, trimmed of excess fat
Tangy Red Cabbage, for serving (see above; optional)
6 crusty white rolls, split in half horizontally

Steps:

  • n a 5- to 6-quart slow cooker, stir together 1/2 cup ketchup, sugar, garlic, sage, oregano, 1 teaspoon coarse salt, and 1/2 teaspoon pepper. Cut pork in half lengthwise; add to slow cooker, turning to coat. Cover, and cook on low until meat is very tender and falling apart, about 8 hours (or on high for 6 hours). Meanwhile, prepare Tangy Red Cabbage, if desired. Transfer pork to a large bowl. Using a large spoon, skim off and discard any fat from surface of cooking liquid. With two forks, pull meat apart until shredded. Pour any juices from slow cooker over pork, add remaining cup ketchup, and stir to combine; season with salt and pepper. Spoon meat onto bottom half of rolls; add red cabbage, if desired, and top of roll.

PULLED-PORK SANDWICHES



Pulled-Pork Sandwiches image

In this sandwich, slow-cooked pork is dressed in sauce (use any of the four varieties). Pickled vegetables make a piquant addition.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Makes 8 sandwiches

Number Of Ingredients 12

3 garlic cloves, minced (1 1/2 tablespoons)
1/2 cup whole-grain mustard
1/3 cup packed dark-brown sugar
1/4 cup coarse salt
2 tablespoons freshly ground black pepper
2 teaspoons smoked paprika (penzeys.com)
1 teaspoon cayenne pepper
1 pork butt (5 pounds), skinned and boned
2 cups water
Basic Barbecue Sauce, any variation, to taste
8 sandwich buns
Pickled Cucumber, Red Onion, and Radishes

Steps:

  • Using a fork, mash together garlic, mustard, sugar, salt, black pepper, smoked paprika, and cayenne pepper in a small bowl to form a paste.
  • Spread paste evenly over top of pork. Refrigerate in a roasting pan for at least 1 hour or up to overnight.
  • Preheat oven to 300 degrees. Add water to bottom of pan, and cover with foil. Cook, basting hourly, flipping halfway through, until pork is tender and pulls apart easily, about 6 hours. Let cool slightly. Using 2 forks, shred pork, and toss with barbecue sauce. Sandwich pork mixture between buns, topping the meat with pickled vegetables.

SOUTHERN PULLED-PORK SANDWICHES



Southern Pulled-Pork Sandwiches image

Pork shoulder, a well-marbled cut available at most supermarkets, turns fork-tender after long, slow cooking. Ours is especially succulent with a spice rub and vinegar.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 2h40m

Number Of Ingredients 8

1/4 cup packed light-brown sugar
1/2 to 1 teaspoon cayenne pepper
Coarse salt and ground pepper
3 pounds boneless pork shoulder (Boston butt), cut into 4 equal pieces
1 1/2 cups cider vinegar
4 garlic cloves, minced
8 soft sandwich rolls, split
Store-bought barbecue sauce, for serving (optional)

Steps:

  • Preheat oven to 350 degrees, with racks in lower and upper positions. In a small bowl, combine sugar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper.
  • Place pork in a 5-quart Dutch oven or large heavy-bottomed pot; rub with spice mixture.
  • In a medium bowl, combine vinegar, garlic, and 1/2 cup water; pour over pork. Cover pot, and place in oven on lower rack. Bake until pork is very tender and separates easily when pulled with a fork, 2 to 2 1/2 hours.
  • Transfer pork to a work surface, reserving pan juices. With two forks, shred meat. Transfer to a large bowl, and toss with pan juices to moisten (you may not need all the juices). Pile pork on rolls, and top with barbecue sauce, if desired.

Nutrition Facts : Calories 416 g, Fat 14 g, Fiber 2 g, Protein 29 g

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