Comments on: Can I Cook Pressure Cooker Pulled Pork?

By: LuLuBell

LuLuBell — Tue, 26 Jan 2010 18:09:09 +0000

Hm. I just put leftover pork from pork roast into a pot with half water, half bbq sauce ( i like one called Dianas) and turn on hi till it boils down. You can also add some Louisiana style hot sauce, though I find it very flavorful without as well. Very tasty and EASY!

By: Terry S

Terry S — Tue, 26 Jan 2010 15:55:41 +0000

If you have access to the Weber Big Book of Grilling, there are authentic recipes for both Eastern and Western North Carolina style barbecue.

By: chattygi

chattygi — Tue, 26 Jan 2010 14:52:21 +0000

Look for a South Carolina recipe; they have the BEST — vinegarry and zingy.

By: alwaysmo

alwaysmo — Tue, 26 Jan 2010 11:18:01 +0000

Get a roast, put on some kosher salt, soy sauce, ginger, garlic, brown sugar, liquid smoke. Baby you got a stew goin.

By: TeranceW

TeranceW — Tue, 26 Jan 2010 06:00:48 +0000

what you want to pull my pork? Awesome!!!!!

By: mevlana

mevlana — Tue, 26 Jan 2010 04:56:29 +0000

Sweet Potato-Roasted Pork Au Gratin Recipe
2 teaspoons unsalted butter
2 1/2 pounds sweet potatoes (about 3 large), peeled and cut crosswise 1/8-inch thick
2 1/2 cups grated Monterey jack cheese
1/2 pound barbecued pulled pork, recipe follows
2 cups heavy cream
1 tablespoon chopped chipotle chilis, worked into a paste (about 1 large chili)
Tortilla chips, optional accompaniment
Preheat the oven to 375 degrees F. Grease a 2-quart baking dish with 2 teaspoons of the butter. Arrange one-quarter of the sweet potato slices in overlapping layers around the pan. Season lightly with salt and pepper and top with one-quarter of the cheese. Repeat with another layer and top with the barbecued pork and one-quarter of the cheese. Repeat for 2 more layers, ending with cheese on top.
In a bowl, whisk together the cream and chilis. Pour over the potatoes, pressing down gently to let the liquid seep down into the layers.
Cover with aluminum foil and bake for 30 minutes. Uncover and continue baking until the potatoes are tender, the cream is absorbed, and the cheese is bubbly, 15 to 20 minutes. Remove from the oven and let sit 10 minutes before serving. Serve either as a snack with tortilla chips, or as a side dish.
Barbecued Pulled Pork:
1 boneless pork butt, about 4 pounds
3 tablespoons dark brown sugar
2 tablespoons Essence, recipe follows
1 tablespoon salt
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon freshly ground black pepper
1 tablespoon cayenne
Wet Mop Basting Sauce, recipe follows
Barbecue Sauce, recipe follows
Place the pork in a baking dish. In a bowl, combine the sugar, Essence, salt, cumin, paprika, pepper, and cayenne. Rub the seasoning evenly over the pork to coat. Cover with plastic and refrigerate at least 4 hours or overnight.
Preheat an oven or smoker to 225 degrees F.
Bring the pork to room temperature and place in a roasting pan, fat side up. Slow cook in the oven, basting with the wet mop basting sauce every 45 minutes, until tender and the internal temperature reaches 160 degrees F. (The cooking should take about 6 to 7 hours.) Remove from the oven and let rest for 20 to 30 minutes.
With a knife and fork or two forks, pull the meat apart into small slices or chunks. Toss with the barbecue sauce, to taste.
Yield: 8 sandwiches
Essence (Emeril’s Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Wet Mop Basting Sauce:
1 cup white vinegar
1 cup apple cider vinegar
1 tablespoon dark brown sugar
1 tablespoon red pepper flakes
1 tablespoon cracked black pepper
1 tablespoon salt
The night before you cook the pork, combine all the ingredients in a large bowl and whisk well. Refrigerate and let the flavors blend overnight.
Yield: 2 1/4 cups
Barbecue Sauce:
1 cup apple cider vinegar
1 cup ketchup
3 tablespoons packed dark brown sugar
1 tablespoon yellow mustard
1 tablespoon molasses
1 teaspoon salt
1/2 teaspoon dried crushed red pepper
In a bowl, combine all the ingredients and whisk well to dissolve the sugar. Place in a squeeze bottle and dress the pulled pork. Yield: about 2 cupshttp://www.foodnetwork.com/food/recipes/…

By: Leese

Leese — Tue, 26 Jan 2010 02:28:11 +0000

CAROLINA PULLED-PORK SANDWICHES
In this recipe, a “dry rub” of brown sugar, pepper, paprika and salt flavors the meat before it is cooked, and a vinegary “mop” is brushed onto the pork to add more taste as it is smoked. Once cooked, the meat is “pulled,” that is, shredded into slivers that are just the right size for piling onto a bun. The sandwich —drizzled with a bit of the vinegary sauce, which cuts the richness of the meat — is the ultimate in Carolina barbecue. Cook this in a smoker or a barbecue that has been converted to a smoker.
For dry rub
3 tablespoons coarsely ground black pepper
3 tablespoons (packed) dark brown sugar
3 tablespoons paprika
2 tablespoons coarse salt
1 teaspoon cayenne pepper
2 untrimmed boneless pork shoulder halves (also known as Boston butt; about 6 pounds total)
For mop
1 cup apple cider vinegar
1/2 cup water
2 tablespoons Worcestershire sauce
1 tablespoon coarsely ground black pepper
1 tablespoon coarse salt
2 teaspoons vegetable oil
8 pounds (about) 100% natural lump charcoal or charcoal briquettes
6 cups (about) hickory wood smoke chips, soaked in cold water at least 30 minutes
12 soft hamburger buns with seeds, split
Carolina Red Barbecue Sauce
Tangy Coleslaw
Make dry rub:
Mix first 5 ingredients in small bowl to blend.
Place pork, fat side up, on work surface. Cut each piece lengthwise in half. Place on large baking sheet. Sprinkle dry rub all over pork; press into pork. Cover with plastic; refrigerate at least 2 hours. (Can be made 1 day ahead. Keep chilled.)
Make mop:
Mix first 6 ingredients in medium bowl. Cover and refrigerate.
Following manufacturer’s instructions and using lump charcoal and 1/2 cup drained wood chips for smoker or 1 cup for barbecue, start fire and bring temperature of smoker or barbecue to 225°F. to 250°F. Place pork on rack in smoker or barbecue. Cover; cook until meat thermometer inserted into center of pork registers 165°F., turning pork and brushing with cold mop every 45 minutes, about 6 hours total. Add more charcoal as needed to maintain 225°F. to 250°F. temperature and more drained wood chips (1/2 cup for smoker or 1 cup for barbecue with each addition) to maintain smoke level.
Transfer pork to clean rimmed baking sheet. Let stand until cool enough to handle. Shred into bite-size pieces. Mound on platter. Pour any juices from sheet over pork. (Can be made 1 day ahead. Transfer pork and any juices to baking dish. Cover with foil; chill. Before continuing, rewarm pork, covered, in 350°°F. oven about 30 minutes.)
Divide pork among bottoms of buns. Drizzle lightly with barbecue sauce. Top with coleslaw. Cover with tops of buns.
Serves 12.

By: istitch2

istitch2 — Mon, 25 Jan 2010 23:13:43 +0000

Hi Sadie … gosh it feels like I am talking to myself.
Here is a nice recipe for North Carolina Pulled Pork
INGREDIENTS
1 tablespoon mild paprika
2 teaspoons light brown sugar
1 1/2 teaspoons hot paprika
1/2 teaspoon celery salt
1/2 teaspoon garlic salt
1/2 teaspoon dry mustard
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/4 teaspoon salt
8 pounds pork butt roast
2 cups cider vinegar
1 1/3 cups water
5/8 cup ketchup
1/4 cup firmly packed brown sugar
5 teaspoons salt
4 teaspoons crushed red pepper flakes
1 teaspoon ground black pepper
1 teaspoon ground white pepper
2 pounds hickory wood chips, soaked
DIRECTIONS
In a small bowl, mix mild paprika, light brown sugar, hot paprika, celery salt, garlic salt, dry mustard, ground black pepper, onion powder, and salt. Rub spice mixture into the roast on all sides. Wrap in plastic wrap, and refrigerate 8 hours, or overnight.
Prepare a grill for indirect heat.
Sprinkle a handful of soaked wood over coals, or place in the smoker box of a gas grill. Place pork butt roast on the grate over a drip pan. Cover grill, and cook pork at least 6 hours, or until the internal temperature reaches a minimum of 195 degrees F (200 degrees C). Check hourly, adding fresh coals and hickory chips as necessary to maintain heat and smoke.
Remove pork from heat and place on a cutting board. Allow the meat to cool approximately 15 minutes, then shred into bite-sized pieces using two forks. This requires patience.
In a medium bowl, whisk together cider vinegar, water, ketchup, brown sugar, salt, red pepper flakes, black pepper, and white pepper. Continue whisking until brown sugar and salt have dissolved. Place shredded pork and vinegar sauce in a large roasting pan, and stir to coat pork. Serve immediately, or cover and keep warm on the grill for up to one hour until serving.
Serves 10-12