Best 2 Tennessee Pulled Pork Recipes

Tennessee pulled pork is a delectable dish that has become a staple of Southern cuisine. Its tender, juicy texture and rich, smoky flavor have made it a favorite among barbecue enthusiasts around the world. Whether you're hosting a backyard party or simply looking for a delicious meal to enjoy with your family, Tennessee pulled pork is sure to impress. In this comprehensive guide, we'll explore the secrets behind this iconic dish, providing you with step-by-step instructions and expert tips to help you create the perfect Tennessee pulled pork.

Let's cook with our recipes!

TENNESSEE PULLED PORK

Tennessee Pulled Pork image

I made Recipe #187764 but had to change a few things due to lack of ingredients at my place. The changes resulted in something very similar that I had in Tennessee during a vacation there. The sauce is very thin. If you want to thicken it, just put some Wondra in at the end (see directions).

Provided by Debbie R.

Categories Lunch/Snacks

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup ketchup
8 ounces tomato sauce
4 cups water
1/4 cup vinegar
1/4 cup Worcestershire sauce
1 medium onion, chopped
1 garlic clove, minced
2 teaspoons chili powder
1 teaspoon ground mustard
1 (3 1/2-4 lb) boneless pork loin roast
8 sandwich buns, split

Steps:

Put ketchup, tomato sauce, water, vinegar, worcestershire sauce, onion, garlic, chili powder and mustard in pot. Bring to a boil Add roast.
Lower heat. Cover and simmer for 3 hours or until meat is very tender. Remove meat; shred with two forks. Put meat back in pot.
Thicken with a little Wondra if desired. Remove meat from pot with slotted spoon and serve on buns.

TENNESSEE PULLED PORK SANDWICHES

TENNESSEE PULLED PORK SANDWICHES image

Categories Pork Dinner Grill/Barbecue

Yield 8

Number Of Ingredients 22

Ingredients

Pork
1 (5- to 6-pound) bone-in pork butt roast, trimmed
Kosher salt
2 cups wood chips
1 (13 by 9-inch) disposable aluminum roasting pan
Barbecue Sauce
1 cup ketchup
1/4 cup cider vinegar
1/4 cup water
2 tablespoons yellow mustard
1 tablespoon Worcestershire sauce
1 teaspoon granulated garlic
1 teaspoon pepper
Other
1 recipe Hoecakes (see related content)
Dill pickle chips
Coleslaw
INSTRUCTIONS
FOR THE PORK: Using sharp knife, cut 1-inch crosshatch pattern about 1/4 inch deep in fat cap of roast, being careful not to cut into meat. Pat roast dry with paper towels. Place roast on large sheet of plastic wrap and rub 2 tablespoons salt over entire roast and into slits. Wrap tightly with plastic and refrigerate for 18 to 24 hours.
Just before grilling, soak wood chips in water for 15 minutes, then drain. Using large piece of heavy-duty aluminum foil, wrap soaked chips in foil packet and cut several vent holes in top.
3A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4 1/2 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Place wood chip packet on coals. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot and wood chips are smoking, about 5 minutes.
3B. FOR A GAS GRILL: Remove cooking grate and place wood chip packet directly on primary burner. Set cooking grate in place, turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Turn primary burner to medium-high and turn off other burner(s). (Adjust primary burner as needed to maintain grill temperature of 300 degrees.)

Steps:

4. Unwrap pork and place fat side down in disposable pan. Place disposable pan on cooler side of grill. Cover grill (with lid vent directly over pork for charcoal) and cook until pork registers 120 degrees, about 2 hours. Thirty minutes before pork comes off grill, adjust oven rack to middle position and heat oven to 300 degrees. 5. Transfer disposable pan from grill to rimmed baking sheet. Cover pan tightly with foil and transfer to oven (still on sheet). Cook until fork inserted in pork meets little resistance and meat registers 210 degrees, about 3 hours. 6. FOR THE BARBECUE SAUCE: Meanwhile, combine all ingredients in medium saucepan and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, whisking constantly, until slightly thickened, about 3 minutes. Transfer sauce to bowl and let cool completely. 7. Carefully remove foil from disposable pan (steam will escape). Remove blade bone from roast using tongs. Immediately transfer hot pork to bowl of stand mixer fitted with paddle attachment. Strain accumulated juices from pan through fine-mesh strainer set over separate bowl; discard solids. 8. Mix pork on low speed until meat is finely shredded, about 1 1/2 minutes. Whisk pork juices to recombine, if separated, and add 1 1/2 cups juices to shredded pork. Continue to mix pork on low speed until juices are incorporated, about 15 seconds longer. Season with salt to taste, adding more pork juices if desired. Serve pork on hoecakes with barbecue sauce, pickles, and coleslaw.

Tips:

Choose the right cut of pork: Pork shoulder or Boston butt are the best cuts for pulled pork as they have a good amount of fat which makes the meat tender and juicy.
Use a dry rub: A dry rub helps to flavor the pork and create a bark on the outside. Be generous with the rub, making sure to coat the pork on all sides.
Cook the pork low and slow: The key to tender pulled pork is to cook it low and slow. This allows the collagen in the meat to break down, making it fall-apart tender.
Baste the pork: Basting the pork during cooking helps to keep it moist and flavorful. You can use a mixture of apple cider vinegar, water, and brown sugar for basting.
Let the pork rest: Once the pork is cooked, let it rest for at least 30 minutes before shredding. This allows the juices to redistribute throughout the meat, making it more flavorful.

Conclusion:

Pulled pork is a delicious and versatile dish that can be served in a variety of ways. Whether you're making it for a backyard barbecue or a special occasion, these tips will help you make the best pulled pork you've ever tasted. So fire up your smoker or slow cooker and get ready to enjoy some amazing pulled pork.

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