Best 7 Dales Pulled Pork Recipes
Uncover the secrets of creating the most succulent and flavorful Dales Pulled Pork that will tantalize your taste buds and leave you craving for more. Discover the perfect blend of spices, rubs, and cooking techniques that transform ordinary pork shoulder into a tender, juicy, and smoky culinary masterpiece. Whether you're a seasoned barbecue enthusiast or a novice home cook, this guide will provide you with the essential knowledge and step-by-step instructions to achieve pulled pork perfection that will impress your family and friends. Get ready to embark on a culinary journey that will elevate your Dales Pulled Pork to a whole new level of deliciousness.
Here are our top 7 tried and tested recipes!
FAMOUS DAVE'S SMOKED PULLED PORK RECIPE - (4/5)
Provided by á-18001
Number Of Ingredients 3
Steps:
- Grill your roast using Hickory or Mesquite chips soaked in water for a minimum of 30 minutes. Grill roast over indirect heat at 200-225 degrees for 5 to 6 hours turning every hour or so. Meat should be tender but still juicy with an internal temperature of 180-190 degrees. Add chips to the smoker or coals halfway through grilling time. 4 sandwich buns, toasted When roast is done, remove from grill and lightly cover with aluminum, letting roast rest for 30 minutes. In the meantime, heat the BBQ sauce in a pan slowly using low heat. Pull pork into shreds using your fingers or two forks. Remove any large pieces of fat or burnt pieces. In a large bowl, moisten the shredded pork with the sauce and mix well. Serve warm on toasted buns.
DALE'S PULLED PORK
The main ingredient for making carnitas or green chili.
Provided by Dale
Categories Pulled Pork
Time 3h35m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Season pork shoulder roast generously with sea salt and black pepper.
- Heat olive oil in a 4-quart oven-safe pot with a lid over high heat. Sear seasoned pork roast in hot oil on all sides until completely browned, 2 to 3 minutes per side. Remove the pork roast to a cutting board, reserving the fat in the pot.
- Allow the pot to cool slightly and place over low heat. Cook and stir onion and garlic in reserved hot oil until the onions are translucent, about 5 minutes. Pour the chicken broth into the pot; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a flat-edged wooden spoon. Stir liquid smoke into the onion mixture. Return pork roast to the pot and cover with a lid.
- Bake in preheated oven until completely tender, 3 to 4 hours.
- Remove pork to a cutting board, cover loosely with aluminum foil, and allow it to rest for 15 minutes. Shred the pork with a 2 forks into fine shreds. Return shredded pork to the pot and stir with the remaining liquid to serve.
Nutrition Facts : Calories 543.8 calories, Carbohydrate 2.9 g, Cholesterol 129.8 mg, Fat 46.2 g, Fiber 0.4 g, Protein 29.5 g, SaturatedFat 14.8 g, Sodium 2688.5 mg, Sugar 1.3 g
DALE'S PULLED PORK
The main ingredient for making carnitas or green chili.
Provided by Dale
Categories Pulled Pork
Time 3h35m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Season pork shoulder roast generously with sea salt and black pepper.
- Heat olive oil in a 4-quart oven-safe pot with a lid over high heat. Sear seasoned pork roast in hot oil on all sides until completely browned, 2 to 3 minutes per side. Remove the pork roast to a cutting board, reserving the fat in the pot.
- Allow the pot to cool slightly and place over low heat. Cook and stir onion and garlic in reserved hot oil until the onions are translucent, about 5 minutes. Pour the chicken broth into the pot; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a flat-edged wooden spoon. Stir liquid smoke into the onion mixture. Return pork roast to the pot and cover with a lid.
- Bake in preheated oven until completely tender, 3 to 4 hours.
- Remove pork to a cutting board, cover loosely with aluminum foil, and allow it to rest for 15 minutes. Shred the pork with a 2 forks into fine shreds. Return shredded pork to the pot and stir with the remaining liquid to serve.
Nutrition Facts : Calories 543.8 calories, Carbohydrate 2.9 g, Cholesterol 129.8 mg, Fat 46.2 g, Fiber 0.4 g, Protein 29.5 g, SaturatedFat 14.8 g, Sodium 2688.5 mg, Sugar 1.3 g
DALE'S PULLED PORK
The main ingredient for making carnitas or green chili.
Provided by Dale
Categories Pulled Pork
Time 3h35m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Season pork shoulder roast generously with sea salt and black pepper.
- Heat olive oil in a 4-quart oven-safe pot with a lid over high heat. Sear seasoned pork roast in hot oil on all sides until completely browned, 2 to 3 minutes per side. Remove the pork roast to a cutting board, reserving the fat in the pot.
- Allow the pot to cool slightly and place over low heat. Cook and stir onion and garlic in reserved hot oil until the onions are translucent, about 5 minutes. Pour the chicken broth into the pot; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a flat-edged wooden spoon. Stir liquid smoke into the onion mixture. Return pork roast to the pot and cover with a lid.
- Bake in preheated oven until completely tender, 3 to 4 hours.
- Remove pork to a cutting board, cover loosely with aluminum foil, and allow it to rest for 15 minutes. Shred the pork with a 2 forks into fine shreds. Return shredded pork to the pot and stir with the remaining liquid to serve.
Nutrition Facts : Calories 543.8 calories, Carbohydrate 2.9 g, Cholesterol 129.8 mg, Fat 46.2 g, Fiber 0.4 g, Protein 29.5 g, SaturatedFat 14.8 g, Sodium 2688.5 mg, Sugar 1.3 g
DALE'S PULLED PORK
The main ingredient for making carnitas or green chili.
Provided by Dale
Categories Pulled Pork
Time 3h35m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Season pork shoulder roast generously with sea salt and black pepper.
- Heat olive oil in a 4-quart oven-safe pot with a lid over high heat. Sear seasoned pork roast in hot oil on all sides until completely browned, 2 to 3 minutes per side. Remove the pork roast to a cutting board, reserving the fat in the pot.
- Allow the pot to cool slightly and place over low heat. Cook and stir onion and garlic in reserved hot oil until the onions are translucent, about 5 minutes. Pour the chicken broth into the pot; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a flat-edged wooden spoon. Stir liquid smoke into the onion mixture. Return pork roast to the pot and cover with a lid.
- Bake in preheated oven until completely tender, 3 to 4 hours.
- Remove pork to a cutting board, cover loosely with aluminum foil, and allow it to rest for 15 minutes. Shred the pork with a 2 forks into fine shreds. Return shredded pork to the pot and stir with the remaining liquid to serve.
Nutrition Facts : Calories 543.8 calories, Carbohydrate 2.9 g, Cholesterol 129.8 mg, Fat 46.2 g, Fiber 0.4 g, Protein 29.5 g, SaturatedFat 14.8 g, Sodium 2688.5 mg, Sugar 1.3 g
DALE'S PULLED PORK
The main ingredient for making carnitas or green chili.
Provided by Dale
Categories Pulled Pork
Time 3h35m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Season pork shoulder roast generously with sea salt and black pepper.
- Heat olive oil in a 4-quart oven-safe pot with a lid over high heat. Sear seasoned pork roast in hot oil on all sides until completely browned, 2 to 3 minutes per side. Remove the pork roast to a cutting board, reserving the fat in the pot.
- Allow the pot to cool slightly and place over low heat. Cook and stir onion and garlic in reserved hot oil until the onions are translucent, about 5 minutes. Pour the chicken broth into the pot; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a flat-edged wooden spoon. Stir liquid smoke into the onion mixture. Return pork roast to the pot and cover with a lid.
- Bake in preheated oven until completely tender, 3 to 4 hours.
- Remove pork to a cutting board, cover loosely with aluminum foil, and allow it to rest for 15 minutes. Shred the pork with a 2 forks into fine shreds. Return shredded pork to the pot and stir with the remaining liquid to serve.
Nutrition Facts : Calories 543.8 calories, Carbohydrate 2.9 g, Cholesterol 129.8 mg, Fat 46.2 g, Fiber 0.4 g, Protein 29.5 g, SaturatedFat 14.8 g, Sodium 2688.5 mg, Sugar 1.3 g
DALE'S PULLED PORK
Make and share this Dale's Pulled Pork recipe from Food.com.
Provided by DaleInCO
Categories Lunch/Snacks
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat an oven to 325°F Season the meat with salt and pepper. Heat the oil in a 4 Qt pot over high heat and sear the meat on all sides till nicely browned. Remove the meat and set aside. Allow the pot to cool down and then sauté the onions and garlic over low heat in the same pot till the onions are translucent, about 5 minutes. Stir in the broth and heat while scraping the bottom of the pan. Stir in the liquid smoke and top it with the seared roast. Place a lid on top and bake in a preheated 325°F oven for 3 - 4 hours. DO NOT open the oven door during the first 3 hours of roasting time.
- Remove meat to a plate, cover it with a foil tent and allow it to rest for 15 minutes. Shred it with a couple of forks into fine shreds. Then return the meat to the broth in the cooker, stir well and use immediately or let it cool to room temperature. Transfer to freezer proof containers and freeze for future use or use immediately for making green chili or carnitas.
- Freezing the meat in broth allows the meat to remain tender and moist while in the frozen state, defrosting and reheating. This is an important note to adhere with freezing fresh fish as well, but use water instead of broth.
Nutrition Facts : Calories 897.5, Fat 68.7, SaturatedFat 22.4, Cholesterol 241.5, Sodium 596.2, Carbohydrate 4, Fiber 0.5, Sugar 1.6, Protein 61.4
Tips:
- Choose the right cut of pork: Pork shoulder or Boston butt is the best cut for pulled pork because it is well-marbled with fat, which helps to keep it moist during the long cooking process.
- Use a flavorful rub: A good rub will help to add flavor to the pulled pork. Some popular rub ingredients include brown sugar, chili powder, cumin, garlic powder, and onion powder.
- Cook the pork low and slow: Pulled pork is best cooked low and slow over a period of several hours. This allows the meat to become tender and fall apart easily.
- Use a liquid to keep the pork moist: During the cooking process, it is important to keep the pork moist. You can do this by adding a liquid such as apple juice, chicken broth, or beer to the cooking pot.
- Shred the pork when it is done cooking: Once the pork is cooked, it is time to shred it. You can do this using two forks or a meat shredder.
Conclusion:
Pulled pork is a delicious and versatile dish that can be enjoyed in many different ways. It can be served on a bun, in a taco, or even as a main course. With a little planning and effort, you can easily make pulled pork at home in your slow cooker or oven. Just be sure to choose a good cut of pork, use a flavorful rub, and cook the pork low and slow. With these tips in mind, you'll be sure to make pulled pork that is tender, juicy, and packed with flavor.
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