Pulled Pork Recipes
6@dseanadams
I use this one in our InstantPot all the time. I usually use a bottle of Coke.
https://www.simplyhappyfoodie.com/instant-pot-pulled-pork/
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@dseanadams
I use this one in our InstantPot all the time. I usually use a bottle of Coke.
https://www.simplyhappyfoodie.com/instant-pot-pulled-pork/
I kind of came up with a way to make most slow cooker pulled pork recipes a bit over the top, by adopting a little bit of the technique to make Carnitas.
Basically, to start, cut your pork shoulder or tenderloin into 2 inch long sections prior to cooking(2 inch cubes if a pork shoulder, 50 mm cubes if you’re metric), and add it to the slow cooker or a pot alongside your choice of cooking liquid. If you directly cook the pork in barbecue sauce, this probably will not work as well, and is meant for recipes that cook the pork in a thinner liquid. If the pork has a decent amount of fat on it, you can trim this, but the pieces of fat must be added to the cooking liquid. If you are using something really lean like a tenderloin, cut up a few slices of bacon into 2 inch strips and toss those into the pot with the liquid to add a bit of fat.
Cook your pulled pork as per your normal recipe, until it is at the point where it is ready to be shredded, but do not drain the liquid yet. Instead of shredding right away, remove your pork cubes to a cookie sheet, and set your oven to broil. Split the 2 inch cubes into roughly 4 pieces that are 1 inch x 1 inch by 2 inches(roughly, you don’t have to be fancy, but if you are metric, 25mm x 25mmx 50mm). Spoon as much of the pork fat drippings onto the meat chunks, and, watching closely, broil the pieces until the outside picks up some nice crispy brown edges(the meat should be sizzling a bit from the pork fat coating), about 5 minutes under the broiler(though as I said, it can turn quickly, so keep a close eye on the meat). The meat can then be shredded the rest of the way, and added back to the slow cooker broth mix, or tossed with a bit of sauce and served up as a sandwich.
By crisping up the little meat cubes before shredding, you will get a mix of textures, with some crispy flavorful bits, and some soft and juicy bits(which keep the meat from being overly dry without the need for much sauce). If you were to simply cook the cubes in a pot of water with a bit of citrus juice, and simmer the liquid down slowly for a few hours, to extract the fat drippings and some pork broth, you would have something close to pork confit or carnitas, but it works really well in pulled pork recipes as well, and adds a good flavor boost!
A local micro-brew pub (sadly now closed, as the owner/chef died of cancer a few years ago) had a wonderful menu item called “The Mac Daddy Squealer”. It was BBQ pulled pork between two grilled slabs of mac & cheese. Decadent!
Here are his instructions:
The Mac Daddy
Pulled Pork, Boneless Pork Shoulder or Pork Butt placed in a covered roasting dish seasoned with your favorite dry rub, put in a 275 degree oven overnight, pull apart when just warm to the touch in the morning.
Box of Ditalini Pasta Cooked and Drained
Package Shredded Sharp Cheddar Cheese 8oz. Package shredded Italian Blend Cheeses 12oz. Processed Swiss Singles Chopped into cubes
1 Pint Heavy Whipping Cream
1 Tbl. Dry Mustard
Cook pasta and pour over cheese and mustard mix while it is hot, mix thoroughly until cheese is just melted. Pour Mac into two Bread loaf pans lined with plastic wrap, then place in the refrigerator overnight. The Next day you can turn out the molded mac and cut slices for frying.
Lay on piece of seared mac down, pile on some pulled pork dressed with BBQ sauce, and lid with another piece of seared mac
And you have a Mac Daddy from Columbia County Brewing!
I tried this mojo pork a few months ago. It was good. I found recipes for cuban rice and cuban black beans to go with it and ate it like a burrito bowl. We also used leftovers to make cuban sandwiches. You can add some jalapenos if you like spicy, I don’t.
Cuban Mojo Pork
@remo28 That looks fantastic & like something that’s going to be on the menu this next week!
Try cooking the pork in a crockpot with polish sauerkraut, the kind that has caraway seeds in it. If you can’t find it in the store - take regular sauerkraut and rinse the heck out of it then add it to the crock pot, add a tablespoon of caraway seeds per 2 jars of kraut - or more to taste. Add water to crockpot, I use the sauerkraut jars; one jar of water for each jar of kraut added. After cooking until the pork is done, add a corn starch slurry to thicken the sauerkraut. You can pull apart the pork and stir the whole thing up together - or remove the pork and serve separately. I like to serve with mashed potatoes.
Enjoy
@carinstandish Doesn’t Polish Sauerkraut usually have carrots? German sauerkraut usually is cooked with caraway seeds. Your recipe sounds tasty either way!
@carinstandish I may give that a try. Last time I made sauerkraut it was way too something but I didn’t rinse it.
@smerk85 I’m not sure - for this recipe use the stuff with caraway seeds in it. Sometimes it can be found in the store that way. It’s less ‘sour’.
Not a recipe, and you already have a job (so it’s not a pandemic time filler), but you could invest in a sous vide circulator and try alternatives to shredded pork. You could cook it overnight, or even two days at a very low temp and come up with a tender, sliceable roast.
My circulator is an Anova, and they have plenty of recipes, but you could even pick up a circulator at MonoPrice for cheap.
@manskybook
or you could have bought this from meh a while back… definitely the best $50 I have spent here.
I make pulled pork from a Boston butt. Rub. Start slow. Then don’t get much faster. Outside. In my Primo. Hickory smoked. For a long, long time. Or until the beer runs out. Pull and shred what don’t fall apart.
Eaten with relish. Sometimes gusto. But mostly with potato salad. And slaw. Sauce at the table. Pickle, white bread or bun optional.
Gee, what am I doing wrong?
@Jackinga Not inviting me
Found this a while back and it is now the only way I do pork shoulder. Results are perfect every time. I do add a half cup or so of stock right before it goes in the oven, just to keep the garlic from burning.
https://www.jocooks.com/recipes/brown-sugar-balsamic-pulled-pork/
@pitamuffin that looks amazing
Made this one last week. Turnout out to be more of a roast because it’s hard to find a good butt by me. The flavor was good though.
https://www.askchefdennis.com/perfect-pulled-pork/
Just my 2 cents, and not a recipe per se. I use only chicken thighs now in the instapot for quick bbq pulled chicken. Far more flavorful and juicy. I also season it all with Pappy’s seasoning which I find sooo good on many things, especially pork chops.
I will be looking thru the replies here with much interest. I also want to try the coca-cola.
Sorry, I see you said pulled pork in the title. But currently I have been doing a lot of pulled chicken.
@mfladd Do chicken thighs come in boneless?
@mfladd @sammydog01
yes, you can sometimes find boneless chicken thighs in the market.
On a different note… holy shit, I must be getting old when bragging about a recipe that hasn’t changed since 1985 is a thing…!!
@chienfou @sammydog01 I find cheap boneless ones at Aldi’s.
Re changed since 1985. Lol…that’s the scary part - we are getting old.
@mfladd @sammydog01
getting old is one of my goals in life!
Apple Butter
/giphy nuff said
Have a smoker so haven’t tried the Instapot versions yet. Maybe this winter??