Best 3 Awesome Pulled Pork Bbq Recipes

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Pulled pork barbecue is a classic dish that is perfect for any occasion. Whether you're hosting a backyard party, tailgating at a sporting event, or simply looking for a delicious meal to feed your family, pulled pork is sure to please everyone. The key to making great pulled pork is to start with a good cut of meat and cook it low and slow until it is fall-apart tender. Once the pork is cooked, it can be shredded and tossed in your favorite barbecue sauce. You can then serve it on buns, tacos, or nachos, or simply enjoy it on its own. Pulled pork is a versatile dish that can be enjoyed in many different ways, so be sure to experiment and find the recipe that you like best.

Check out the recipes below so you can choose the best recipe for yourself!

'PRETTY FREAKING AWESOME' PULLED PORK (CROCK POT)



'Pretty Freaking Awesome' Pulled Pork (Crock Pot) image

In the search for the best pulled pork recipe there were several that I found that were appealing. I combined a couple recipes and added my own flare to make this delicious dish. The recipe is easy enough to include my kids. My 3 year old really enjoyed asking the butcher for some pork butt, while my 4 year old enjoyed applying the rub.

Provided by Splash035

Categories     Easy

Time 21h

Yield 6 serving(s)

Number Of Ingredients 11

3 -4 lbs pork butt
2 large onions
1 cup ginger ale
16 ounces barbecue sauce (I used 4 oz Famous Dave's Texas Pit and 12 oz Zarda's Original)
1 tablespoon light brown sugar
1 tablespoon sugar
1 tablespoon paprika
1 tablespoon salt
1 teaspoon pepper
1 teaspoon dry mustard
1/4 teaspoon cayenne

Steps:

  • 1. 6 hours before cooking, mix all ingredients for the rub and apply the rub liberally onto the butt, cover with plastic, and store in the refrigerator.
  • 3. Slice one onion and place in crock pot.
  • 4. Put in the butt and cover with the other onion, sliced. Pour in the ginger ale. Cover and cook on LOW for about 12 hours, turning once or twice in the process to ensure more even cooking.
  • 5. Remove the meat, strain and save the onion and 1/4-1/2 cup of the liquid.
  • 6. With latex gloves, pull the pork apart by hand and add it back to the crockpot, discarding any remaining fat, bones, or skin. Most of the fat will have melted away.
  • 7. Depending on how dry the pork is in the crock pot, add 1/4-/12 cup of saved liquid to keep the pork most.
  • 8. Chop up the saved onion into tiny pieces and add back to the crock pot.
  • 9. Stir in the barbeque sauce.
  • 10. Continue to cook with the lid on for another 2-4 hours.
  • 11. Serve on hamburger buns, topped with more sauce, coleslaw, and sliced pickles.

AWESOME PULLED PORK BBQ



Awesome Pulled Pork BBQ image

This is a pulled pork BBQ that is sure to please everyone's taste. Best to use a slow cooker!

Provided by Randy

Categories     Pulled Pork

Time 10h30m

Yield 10

Number Of Ingredients 20

1 (5 pound) boneless pork loin roast
1 pinch garlic powder, or to taste
1 pinch poultry seasoning, or to taste
salt to taste
ground black pepper to taste
1 large onion, quartered
1 apple, cored and quartered
3 stalks celery
1 (14.5 ounce) can chicken broth
½ cup butter
2 cups chopped celery
1 ½ cups chopped onion
4 cups ketchup
2 cups water
⅔ cup cider vinegar
½ cup brown sugar
¼ cup Worcestershire sauce
2 tablespoons prepared mustard
1 tablespoon liquid smoke flavoring
1 tablespoon garlic powder

Steps:

  • Place pork in a slow cooker and season to taste with garlic powder, poultry seasoning, salt, and pepper. Add quartered onion, apple, and 3 celery stalks. Pour chicken broth into slow cooker.
  • Cook on Low until very tender, about 8 hours. Transfer pork to a large platter and discard juice and vegetables. Shred pork with a fork and return to the slow cooker.
  • Prepare barbecue sauce while pork is cooking. Melt butter in a large saucepan or small Dutch oven over medium heat; cook and stir 2 cups celery and 1 1/2 cups onion until onion is translucent, about 5 minutes. Add ketchup, water, vinegar, brown sugar, Worcestershire sauce, mustard, liquid smoke, and 1 tablespoon garlic powder; mix. Reduce heat to low and simmer, stirring occasionally, until sauce is thickened, about 10 minutes. Pour barbecue sauce over shredded pork.
  • Continue cooking pork on Low heat until flavors combine, about 2 hours.

Nutrition Facts : Calories 548.1 calories, Carbohydrate 44.2 g, Cholesterol 131.5 mg, Fat 23.5 g, Fiber 2 g, Protein 41.4 g, SaturatedFat 10.7 g, Sodium 1513.8 mg, Sugar 37.4 g

AWESOME BBQ PULLED PORK, NO SMOKER OR BARBECUE NEEDED



Awesome BBQ Pulled Pork, No Smoker or Barbecue Needed image

Ok, so here it goes! I'm going to attempt to post this recipe, even though it calls for so many premixed ingredients, that I don't know if it'll actually POST here at zaar. This is by far, the best BBQ Pulled Pork you can make without any thing more fancy than a crock pot. If you allow to cook in the crock pot undisturbed for the entire time, you will get something close to the 'bark' that is created when you use a smoker/barbecue.

Provided by CHRISSYG

Categories     Pork

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 7

5 -6 lbs boston butt
6 tablespoons cider vinegar, divided
1/4-1/2 teaspoon liquid smoke
1/4 cup barbecue seasoning (I use equal amounts of Bad Byrons Butt Rub, R.C. Buck's Bourbon Molasses Gourmet Spices & Rubs, and )
1/2 cup kraft original barbecue sauce
1/2 cup wegman's memphis style barbecue sauce
2 tablespoons brown sugar

Steps:

  • Trim pork roast of as much visible fat as possible. (since this is not going into a barbecue or smoker, you don't need the fat to keep the meat juicy).
  • Wet the roast all over with half of the vinegar.
  • Rub all the seasonings into the meat.
  • Place into crock pot, set on low and cook for at least 5 hours, preferably 8. (I will start this before I go to bed, to have for a 1:00 Kickoff during football season).
  • When it's falling off the bone, pour off MOST of the liquid in the bottom of the pot.
  • Pull out the bone, (this should remove easily) take off any remaining chunks of fat that you can see and add the other half of the vinegar.
  • Pull pork into chunks, but don't completely shred at this time, it'll fall apart more with the addition of the barbecue sauces.
  • Add equal the amounts of barbecue sauces and the brown sugar, and fold into the shredded meat to combine. (the meat is so tender, it will continue to shred as you're mixing) I like to leave some larger pieces.

Nutrition Facts : Calories 875.8, Fat 60.5, SaturatedFat 20.8, Cholesterol 268.4, Sodium 580.3, Carbohydrate 9.9, Fiber 0.5, Sugar 6.1, Protein 67.5

Tips:

  • Choose the right cut of pork: Boston butt or shoulder is the best cut for pulled pork because it has a good amount of fat that will render down and keep the meat moist during cooking.
  • Use a good rub: The rub is what gives pulled pork its flavor, so don't skimp on the ingredients. A good rub will typically include brown sugar, paprika, garlic powder, onion powder, and cumin.
  • Cook the pork slowly and low: Pulled pork is best cooked at a low temperature for a long period of time. This allows the connective tissue in the meat to break down and the fat to render, resulting in a tender and juicy finished product.
  • Don't overcook the pork: Pulled pork is done when it reaches an internal temperature of 205 degrees Fahrenheit. If you cook it any longer, it will become dry and tough.
  • Let the pork rest before shredding: Once the pork is cooked, let it rest for 10-15 minutes before shredding. This will allow the juices to redistribute throughout the meat, making it easier to shred.

Conclusion:

Pulled pork is a delicious and versatile dish that can be enjoyed in many different ways. Whether you serve it on a bun with barbecue sauce, in a taco, or on top of a salad, pulled pork is sure to please everyone at your table. So next time you're looking for a crowd-pleasing meal, give pulled pork a try. You won't be disappointed!

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