Jan 19, 2010

Pulled Pork Recipe Request

Filed under: Expressions,Recipe Requests — Tags: — Kay @ 1:27 pm





I’m craving a pulled pork sandwich, which is kind of strange seeing as I’ve never had a pulled pork sandwich in my life. From what I understand it’s a typical American thing? Southern food maybe?

Wherever it originates, all I know is that every single time I see a photo of a sticky white bun filled with a huge amount of pulled pork drowning in some sort of gooey BBQ sauce, my mouth starts to water, my hands start to tremble and my eyes roll back in my head. I need a pulled pork sandwich. It’s the one thing standing between me and total happiness. It’s what will make my life complete! Okay, that and a Nikon D700, but I’ll cover the Nikon part come Friday.

So, care to help a girl out and please, please, pretty please (with a cherry on top) share your tried and true (oven) recipe for pulled pork with BBQ sauce with me? I also have to figure out just what cut of pork I will have to buy for this and what the heck they call it here.

I’ll make sure to turn it into a posting and promise to love you forever! (just what you needed, right?:)


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    78 Comments »

    1. 1

      http://thepioneerwoman.com/cooking/2008/spicy-shredded-pork/

      This is Pioneer Woman’s recipe. EXCELLENT

      Madeline on Jan 19, 2010 @ 1:35 pm Reply
      1. @Madeline:

        Thanks! From what I can find online (allrecipes, cooks.com) that is the basic recipe for pulled pork as most people make it.

        But I’ve also seen recipes that really sparked my interest and that include cinnamon, apple cider vinegar etc. Lots of amazing ingredients that I’m sure are mind-blowing when combined and give basic meat such as pork that little extra kick. Not to mention I want it drowned in home made BBQ sauce!

        I’m just really curious what kind of different recipes there are rather than just the basics.

        Kay on Jan 19, 2010 @ 1:42 pm Reply
    2. 2

      I’ve tried PW’s shredded pork recipe and was duly unimpressed. It’s okay but nothing special. I’ve had much better success following Elise’s recipe http://www.elise.com/recipes/archives/000325pulled_pork_sandwich.php

      Maria on Jan 19, 2010 @ 1:59 pm Reply
      1. @Maria:

        Thank you so much for pointing that one out to me! Stupid but I didn’t think of checking Elise’s website for this. That looks exactly like the kind of recipe I’m after, flavorful and with lots of sauce. I’m drooling in advance :)

        Kay on Jan 19, 2010 @ 2:04 pm Reply
    3. 3

      Thing to remember with pulled pork is that it should be simple – just a few ingredients make the wonderful classic “pulled pork” taste. I’ve had a few doctored versions with apple, cardamom, and chilis and while it was good—it didn’t taste like pulled pork bbq. Also were you looking at Kansas Style (dryer, sweeter), NC style (more vinegary), or Texas style (usually beef based but pork can be done too—tends to be sauce-less)?

      Nancy on Jan 19, 2010 @ 2:13 pm Reply
      1. @Nancy:

        I don’t think that really matters for me because I’ve never had pulled pork bbq, so I have no idea how it’s supposed to taste anyway :)

        I saw so many different styles that I didn’t know what to choose anymore. No sauce-less versions, though. I really like the one Maria linked to, Elise’s pulled pork recipe. It sounds right up my alley, might tweak the spices a little here and there to see what I can come up with. Somehow apple doesn’t sound too appealing to me, was it any good?

        Kay on Jan 19, 2010 @ 2:19 pm Reply
    4. 4

      Do the Dutch have BBQ sauce ready made in your grocery stores? If not you can use any vinegar, sugar, ketchup, and spices combo sauce. Equal amounts of each. Here’s the recipe for slowcooker:

      1 onion chopped
      3 cloves garlic
      1 bottle or 1 homemade serving of BBQ sauce
      1 pork shoulder, rubbed with salt and pepper.

      Dump all in crockpot, cook on low for 10 hours.

      -smerky

      Nancy on Jan 19, 2010 @ 3:12 pm Reply
      1. @Nancy:

        They sell BBQ sauce here, but it’s very different from what you guys have overthere. Our BBQ sauce is rather sweet, with some floating vegetables in it. Not sure how to explain. I’ll have to either make my own or tweak it with lots of worcestershiresauce, spices etc.

        Kay on Jan 19, 2010 @ 3:46 pm Reply
    5. 5

      Pulled pork is easy! Cook a pork shoulder however you wish (crockpot, roaster, etc.). Lighlty season the pork shoulder – just a little salt and pepper. Let the meat cool enough to handle it and then “pull” it. To pull pork, use a fork to shred the meat along the grain. Don’t try to cut or slice the meat. It should be in long shreds. Then mix the pulled meat with a generous amount of barbecue sauce of your choice into a pot over low heat until the sauce and meat are heated through. Serve pulled pork on hamburger buns or sliced white bread. In some areas it’s customary to put a scoop of coleslaw on top of the meat in the bun, but that’s not my preference.

      The pork shoulder is not highly seasoned while cooking because pulled pork is really all about the barbecue sauce. There are hundreds of variations on the sauce. Just use whatever you like best.

      Lana on Jan 19, 2010 @ 3:21 pm Reply
    6. 6

      I have to agree with Maria regarding PW’s shredded pork. For some reason, I haven’t had too much luck with PW’s recipes, and you never get a response when you have a question. oh well….back to pulled pork. I have copied lsie’s, but haven’t tried it yet. http://allrecipes.com/Recipe/BBQ-Pork-for-Sandwiches/Detail.aspx from Allrecipes.com is what I use since I work during the day, and am always pressed for time. It’s simple but pretty good…..

      donna on Jan 19, 2010 @ 3:40 pm Reply
    7. 7

      Well, I’m a Southern Gal from North Carolina and we eat lots of pulled pork. Buy a boston butt and cook it in a crock pot for 10 – 12 hours on low. After it’s cooked, put the meat on a large cutting board, pick the fat out of the meat, and in NC we “chop” not pull. Either way, it’s pretty much the same. Pulled is longer pieces of meat and chopped is finer pieces of meat. Use your favorite BBQ sauce and that is it. VERY SIMPLE. Here in Eastern NC we use a vinegar base hot sauce (vinegar, all sorts of different peppers). YUMMY!!!

      Julie on Jan 19, 2010 @ 4:09 pm Reply
    8. 8

      Gretchen’s Famous Pulled Pork is the best!

      Gretchen’s Pulled Pork

      My recipe is to rub a pork butt or shoulder with whatever rub you want or no rub or a mixture of brown sugar and black pepper. The pork can be any size.
      Put it in a 250* oven for 8 hours. Pull the meat being sure to mix in the browned bits and fat.
      Moisten VERY VERY lightly with a mix of cider vinegar with a little brown sugar.
      Serve.
      BBQ sauce is added at the table by the folks eating.

      Carolina Pulled pork
      1 pork shoulder or butt, bone in or out–any size–the cooking time is the same for a 3#or 8# piece.
      BBQ rub of your choice or just rub the meat with a mixture of coarse ground black pepper and brown sugar. Let marinate 8 hours or overnight.
      Method 1–IF you have a smoker that can control the temp (I have a sidebox smoker and can keep the temp at 200*-250*) smoke the meat for 4 hours, keeping the temp low. Then place the meat in a 250* oven for 4 hours to finish. It will be meltingly tender and have a wonderful smoky flavor.
      Method 2 (and this is the one I have really used for 30 years). Place the meat in a 225-250* oven for 8 hours uncovered . I have often done them overnight. It will still have the melting tenderness. .
      When ready to serve pull chunks of meat off and then “pull” the meat into shreds by pulling between 2 forks. Do not discard the fat–mix it in. enjoy, use it!!! The pork can also be chopped.

      For a traditional Carolina serving method very lightly moisten the pulled meat with sweetened vinegar (1 qt. vinegar + 1/4C sugar and 2TBS coarse black pepper). It should be so little that you don’t even know it has been added.

      To warm before serving put the vinegared meat in a pan (black iron frying pan is good or Le Creuset) and cover tightly. Heat at 250* until heated.

      To serve, offer bbq sauces, coleslaw (in the Carolinas, it goes ON the sandwich), baked beans, rolls, and banana pudding.

      For BBQ sauce here is my tomato based (western NC style):
      1 bottle ketchup (28 or 32 oz.)
      1 ketchup bottle of cider vinegar
      6 oz. yellow mustard
      6 oz. Worcestershire sauce
      1/2 cup brown sugar
      3 oz. liquid smoke
      2-3 TBS coarse black pepper
      Tabasco to your taste

      Simmer for 45 minutes.
      If you use commercial bbq sauce I suggest diluting them 1/2 with vinegar for this use.
      Eastern NC uses vinegar sauces–sweetened vinegar with 1/4C (at least!!) cayenne pepper OR black pepper. It is too hot for me!
      South Carolina uses a mustard based sauce but don’t know the recipe. The one in T&T from Big Daddy is a good approximation of Maurice’s of Columbia, SC.

      Note that for traditional pulled pork BBQ, it is served without sauce. Sauce is added at the table, if any is wanted.

      Dona on Jan 19, 2010 @ 4:16 pm Reply
      1. @Dona:

        This sounds really, really good. Thanks for sharing! Love that you’ve added a BBQ sauce recipe, since the commercial sauces here are very different!

        Kay on Jan 19, 2010 @ 4:19 pm Reply
    9. 9

      Met betrekking tot het vlees: elke slager weet als het geod is wel wat je bedoelt als je om een stevig stuk varkensschouder vraagt.
      In de supermarkten ben je gedoemd tot het kopen van schouderkarbonade, maar die zijn helaas veel te dun gesneden om een goede pulled pork van te maken.

      Ilona on Jan 19, 2010 @ 5:04 pm Reply
    10. 10

      I have to agree with Maria… Elise’s recipe is the bomb!! I have made it several times with awesome results. Being from Canada I don’t really know what “authentic” pulled pork tastes like, but this is better than anything I’ve ever gotten in a restaurant. Spicy, vinegary (is that even a word?!)… YUM!

      Whitney on Jan 19, 2010 @ 6:16 pm Reply
    11. 11

      I must also say that Elise has the very best pulled pork I have found.

      Think we need to send you some good bottled BBQ sauces Kay!!!?? If I use a bottled sauce depending on what it is I do dilute it with vinegar or even cider vinegar and add a few/many red pepper flakes.

      doodles on Jan 19, 2010 @ 6:42 pm Reply
    12. 12

      I highly recommend making your own BBQ sauce! And I think you are looking for Kansas style pulled pork, which will be much more saucy. But what you describe sounds a lot like what you might be looking for–as long as it’s smoky, a little spicy, sweet, and thick, it should do the job just fine.

      I use a fairly short recipe when I make my own bbq sauce:
      1 can (a half a cup?) of tomato paste
      1 blenderized onion
      several cloves of garlic, also blenderized
      1 cup fruit juice (I like mango) or cider works too
      1/4 cup red wine or cider vinegar
      1/4 cup bourbon
      Chile of choice (I like chipotle), to taste
      Liquid smoke, to taste
      thyme, rosemary, ground cumin, Salt, and pepper, about a teaspoon of each.

      Allow the blenderized vegetables to cook down a bit with the tomato paste and spices. Add all other ingredients once the garlic is garlicky and cooked a bit and continue reducing until you have a good thickness. Tripling this mix should make enough to cover a whole pork shoulder!

      melissa on Jan 19, 2010 @ 6:44 pm Reply
    13. 13

      I haven’t tried Elise’s recipe yet – now I will have to! My favorite pulled pork recipe is from Paula Deen found at: http://www.foodnetwork.com/recipes/paula-deen/bbq-pork-sandwich-recipe/index.html
      It is amazing and comes out perfect every time. We adore this recipe at our house and it is requested often.

      Amber on Jan 19, 2010 @ 7:00 pm Reply
    14. 14

      When looking for pork, you will want something with some fat in it, because it will stand up to the long-term cooking better. If you don’t have a slow cooker / crockpot, you could probably seal it into a baking pan with foil and put it in the oven. Keep it tightly covered so that it does not lose moisture.

      H Harvey on Jan 19, 2010 @ 7:25 pm Reply
      1. @H Harvey:

        Would it work if I put it in a Dutch oven, put the lid on and pop it in the oven for a few hours?

        Kay on Jan 19, 2010 @ 7:31 pm Reply
    15. 15

      In case you decide to go with a bottled sauce, Tjin’s in Amsterdam has real live ‘merican BBQ sauces. I’d go with the Jim Beam (BBQ sauce).

      Mark on Jan 19, 2010 @ 7:43 pm Reply
    16. 16

      Oh, I forgot: SUGAR! I add sugar to taste, it typically ends up being about 1/4 to 1/2 a cup of brown sugar, depending on how I plan to use it. Then just slather the bbq all over your pork shoulder and let roast slowly in the oven.

      melissa on Jan 19, 2010 @ 7:47 pm Reply
    17. 17

      Forgot: I think Tjin’s also has Liquid Smoke (specified in homemade BBQ sauce recipe above)….

      Mark on Jan 19, 2010 @ 7:48 pm Reply
    18. 18

      Hi Kay!
      Since you’ve already been given quite a few good recipes for pulled pork, I’m just going to offer a tip. If you should make more than what your family can eat and IF you should have any leftover, it freezes wonderfully. Just put it in a freezer zip bag and make sure that you press as much of the air out as you can. Just thaw overnight in the fridge and reheat. Oh, and don’t forget to have a really good side of coleslaw to go with your pulled pork sandwich!! :o)

      Andilynn on Jan 19, 2010 @ 8:08 pm Reply
    19. 19

      Kay, you must have cole slaw for an authentic experience! Here’s my dressing. Sorry, I don’t measure. Pour it over finely shredded cabbage and sprinkle liberally with celery seed.

      Combine equal parts cider vinegar and granulated sugar. Add up to a half teaspoon of dry mustard and a small sprinkle of salt. A quick squeeze of lemon is optional, but brightens things up if you have a lemon around. When this is dissolved, mix in enough Hellman’s mayonnaise to make a creamy dressing.

      Betsy on Jan 19, 2010 @ 8:14 pm Reply
    20. 20

      Here’s my recipe:
      http://kitchenilliterate.wordpress.com/2007/07/09/meat-meat-beautiful-meat/

      It was easy peasy and delicious. The sauce is a thinner, more vinegary sauce than thick and sweet, so if that’s your thing, you’ll like it.

      laura k on Jan 19, 2010 @ 8:35 pm Reply
    21. 21

      Smitten Kitchen has a good one:

      http://smittenkitchen.com/2010/01/southwestern-pulled-brisket/

      Cheers,
      Keith.

      Keith on Jan 19, 2010 @ 8:38 pm Reply
    22. 22

      I’ve found a crockpot will produce better juicier pork than oven…

      here’s my favorite.
      http://www.recipezaar.com/Pulled-Pork-Crock-Pot-131018

      and I make my own bbq sauce…
      http://www.cooks.com/rec/view/0,1855,137161-230201,00.html

      (but I use molasses in place of the corn syrup)

      shan on Jan 19, 2010 @ 8:50 pm Reply
    23. 23

      Steven Raichlen (author of a ton of cookbooks including “Barbeque Bible”) is who I trust for all things barbeque. He will recommend doing a pork shoulder on the grill or smoker, but I’ve cooked one slowly with a dry rub then mustard/cider vinegar baste that was amazing. A lot of his sauces are great, too. Try his Texas Jack Sauce: http://books.google.com/books?id=GN_S7QhsrUoC&pg=PA141&lpg=PA141&dq=steven+raichlen+texas+jack&source=bl&ots=04zpO8ALpB&sig=yx-ekuF33fV_A7I6JVVBjYS7Rs8&hl=en&ei=BAJWS-v4EOSdtwez8uz7DA&sa=X&oi=book_result&ct=result&resnum=1&ved=0CAkQ6AEwAA#v=onepage&q=&f=false

      Adam Perry Lang’s “Serious Barbeque” is also a great resource.

      Allison on Jan 19, 2010 @ 9:06 pm Reply
    24. 24

      While this link is for slow cooked ribs, the bbq sauce that goes with the ribs is excellent. So are the ribs. And the rub.
      http://userealbutter.com/2007/12/06/slow-oven-ribs-recipe/

      Monique on Jan 19, 2010 @ 10:06 pm Reply
      1. @Monique:

        Oh my dear God, they look to die for. I am so making these ribs this week.

        Kay on Jan 19, 2010 @ 10:09 pm Reply
    25. 25

      I’m a southern girl from the state most known for its BIG BBQ. I also happen to be a huge fan of your spare ribs…I have made them more times than I can count. The sauce you use for the ribs would be great for pulled pork. You could use pork butt, shoulder or if you want a healthier cut tenderloin. The main thing is to cook it slow and low- just as you do the spare ribs. The high heat crisping method during the last ten minutes of cooking in the oven would be tasty with the pork too- nothing like good burnt ends on the BBQ. Main thing is to serve it on a good thick bun- onion buns are good- with pickles and raw onions- red are best. Hope that helps- you sure help me in the kitchen lots!

      Missy on Jan 19, 2010 @ 10:18 pm Reply

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