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Then cover, transfer to the oven and bake until the pork is very tender and easily shreds when pulled apart with a fork, 3 to 3 1/2 hours. Let the pork cool uncovered for 30 minutes.
Pulled pork is a staple at barbecue joints, backyard BBQs and game-day parties, where the succulent shredded meat stars on meat-and-three plates, in sandwiches and atop nachos.
Add the pork and cook, turning, until browned, 7 to 10 minutes; remove to a plate and spoon off half of the fat. Add the onions to the pot and cook, stirring occasionally, until lightly browned ...
Preheat oven to 300 degrees F, rack 1 rung below center. Bring pork to room temperature, about 30 minutes, and pat dry. Combine paprika, salt, garlic, onion, oregano or marjoram and pepper in a ...
For the best pulled pork, try Alton Brown's recipe from Good Eats on Food Network. The meat gets a molasses brine and a flavorful spice rub for maximum results.
Cover, then transfer the Dutch oven to the oven and bake until the pork is tender and falls apart, about 7 hours. For the apple slaw: Combine the green cabbage, red cabbage, carrots, kale and ...
Combine 1 tablespoon brown sugar, the paprika, mustard powder, cumin, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.
This pulled pork starts out cooking at high heat in the oven until it's dark and blackened on the outside. Once the crust is formed, you lower the heat and the pork settles in for a nice, long braise.
To serve, spoon the pulled pork mixture onto the bottom 1/2 of the hamburger bun, and top with the spicy slaw. Serve with pickle spears and the remaining sauce on the side. Spicy Slaw
Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.