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Beverly Lynn
05-29-2001, 12:17 AM
I am looking for a good pulled pork recipe and also what kind of pork do you use for this? is a pork roast the one?

dt
05-29-2001, 08:51 AM
Here are a couple I found - most I've seen use Pork Butt for the meat.

This is not something I eat - so maybe someone out there can comment on the two recipes that follow.

Hope these at least give you some ideas.



Barbecued Pulled Pork Sandwich
Source: Burt Wolf's Local Flavors, Portland, Maine

Makes 8 sandwiches

3 pounds boneless pork butt

1/2 cup Worcestershire sauce

1 1/2 cups of your favorite barbecue sauce

8 toasted onion rolls

Potato chips for serving

Coleslaw for serving


Preheat the oven to 350 degrees F. Line a medium-size roasting pan with aluminum foil.


Set the pork butt in the roasting pan and pour the Worcestershire sauce over it. Cook for 1 hour. Turn the pork over and continue to cook for another 1 1/2 to 2 hours, or until the meat reaches an internal temperature of 160 degrees F. When ready, the pork should be a dark golden brown and the meat should be very tender when pierced with a paring knife.


Remove the pork from the oven and let rest at room temperature until it is cool enough to handle.


In a large frying pan over medium heat, pour the barbecue sauce and the pan juices from the roasting pan. With your fingers, shred the pork into thick strands and add to the pan. Simmer for 5 minutes, or until the pork is piping hot. Add a few tablespoons of water if the sauce gets too thick.


Toast the onion rolls until lightly golden. To serve, place a generous mound of the barbecued pulled pork on the bottom half of the toasted rolls. Top with the other half of the rolls and serve the sandwiches with potato chips and coleslaw.


Recipe courtesy of Executive Chef Jack Neal, Walter’s Café, Portland, Maine
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Nutrition Facts

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Makes 8 sandwiches
Facts per Serving


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Calories: 448 Fat: 16g Carbohydrates: 35g
Cholesterol: 114mg Sodium: 948mg Protein: 39g
Fiber: 2g % Cal. from Fat: 32% % Cal. from Carbs: 31%

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HERE'S ANOTHER FROM THE FOOD NETWORK



SMOKY NORTH CAROLINA PULLED PORK SANDWICH WITH REDS BARBECUE SAUCE, THREE POTATO SALAD AND COLE SLAW
Recipe courtesy Jack McDavid

To prepare the Pork:
1 tablespoon salt
1 tablespoon dark brown sugar
1 tablespoon chipotle powder
1 tablespoon dried sage powder
6 pounds pork butt, bone in

In a bowl mix all the spices together. Save 1 tablespoon of the rub for sauce. Rub the rest of the mixture vigorously into the pork. Wrap the pork and refrigerate for 24 h

Sauce for pulled pork:
1 cup vinegar
3 tablespoons brown sugar
6 jalapenos, minced
1 tablespoon dry rub

Place vinegar, sugar, jalapeno and dry rub mixture into a medium saucepan over medium hot heat and bring to a boil. Reduce the heat and simmer for 10 minutes. Remove from heat.

Preparation: Using only one side of the grill, build a fire with 6 to 10 pounds of charcoal. You will control the heat of the fire by restricting the air flow. Add presoaked hickory chips on the charcoal and smoke should develop. Place the pork butt on the opposite side of the grill as the fire and close the lid. Shut down all air flow possible and maintain a temperature of 225 to 250 degrees for 5 1/2 to 6 1/2 hours; or until the internal temperature of the meat reaches 180 degrees--this is the hard part of barbequing. Remove the pork from the grill and wrap it in heavy duty foil. Let it sit covered in foil for 30 minutes. Unwrap the pork and remove the skin and excess fat. Tear the pork into shreds with forks or your fingers. Place the shredded pork in a bowl and toss with the sauce. Pile the pork high on a bun and serve wit

Three Potato Salad:
1 1/2 pounds small red potatoes
1 1/2 pounds Yukon gold potatoes
2 pounds yams
2 tablespoons Dijon mustard
2 tablespoons mayonnaise
2 tablespoons lemon juice
2 teaspoons celery seed
4 tablespoons chopped scallions
Salt and pepper, to taste

Wash all the potatoes. Cut the yams into quarters. Wrap the potatoes in foil. Place all the potatoes in the foil in a single layer on the grill and roast for 1/2 hour. Remove the potatoes from the grill and allow to cool. Cut the red, Yukon gold and 1/2 of the yams into 1/2-inch pieces. Take the remaining pound of yams and remove the skin. Blend the skinless yams, mustard, mayonnaise, lemon juice and celery seed until smooth. Fold in the scallions and cut potatoes and season with salt and pepper. Refrigerate for 2 hours before serving.

Cole Slaw: 1/4 cup cider vinegar 1 tablespoon honey 1 teaspoon salt 1/2 teaspoon chipotle powder 1/2 cup mayonnaise 1 tablespoon French's Dijon mustard 1 1/2 pounds red cabbage, thinly shredded

Mix vinegar, honey, salt, chipotle powder, mayonnaise and mustard. Add the cabbage. Toss to coat evenly and ref

Yield: 10 servings
Prep Time: 5 minutes
Cooking Time: 7 hours 30 minutes

Kermit
05-29-2001, 09:41 AM
This is the way I make BBQ pulled pork for sandwiches. (Sometimes I do it with beef too, mainly depends on what's on sale.)

3-4 lb pork roast, anything cheap will work (expensive cuts don't stand up to slow cooking as well). I like shoulder butt roasts.
1 cup beef or chicken stock
About 3/4 bottle BBQ sauce, I like honey hickory, but whatever your family likes will work

Put the meat and stock in a crock pot. Cook on low about 8-10 hours or on auto about 5-7 hours, until it's tender and falling apart. (The auto setting cooks it on high at first to get the temperature into a safe zone and then switches to low so that the meat ends up tender. You can switch it from high to low after 1-1/2 to 2 hours if your crock pot doesn't have that setting.) When it's done (about an hour after your kitchen starts to smell like meat), get it out and shred it with two forks. If you have more than about a cup of juice in the pot, remove all but a cup. Otherwise, leave it like it is. Add about 3/4 bottle of BBQ sauce or however much you think will be best. You can taste it since it's fully cooked. Cook on high about 1 to 2 hours or low around 4 hours. If it's too juicy, cook on high with lid off for last hour. Serve on toasted buns.