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Post by freecharlie on Jul 17, 2015 17:02:04 GMT
We are having pulled/shredded pork sandwiches at an upcoming family gathering. There will be at least twobkinds. One will be bbq, but I am looking for one that would have good flavor, but isn't bbq.
Any ideas?
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Post by lucyg on Jul 17, 2015 17:04:27 GMT
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Post by originalvanillabean on Jul 17, 2015 17:05:27 GMT
Just tried this last week, it was a hit.
One pork loin, one jar of green Herdez salsa
Cook on low all day.
30 minutes before serving, add cilantro.
Pull apart with forks.
Serve with shredded cheese and tortillas.
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Post by myboysnme on Jul 17, 2015 17:09:02 GMT
we have a place called County Grill and they have 10 different sauces for BBQ. Some are vinegar based and others are tomato based. Generally if we have one kind with a BBQ sauce that is tomato based then the other will be a vinegar one.
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Trixie Bender
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Post by Trixie Bender on Jul 17, 2015 17:20:29 GMT
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julieb
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Post by julieb on Jul 17, 2015 17:22:03 GMT
I'm going to try this one next. I usually just do the slow cooker with Coke, but last time I overcooked it and it was a stringy mess. This one looks really good - more difficult and many more steps, but should be worth it. 
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naby64
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Post by naby64 on Jul 17, 2015 17:27:08 GMT
I'm going to try this one next. I usually just do the slow cooker with Coke, but last time I overcooked it and it was a stringy mess. This one looks really good - more difficult and many more steps, but should be worth it.
We have been eating on that pulled pork all week. It is seriously good!! I had everything needed to make the brine and the rub. It really wasn't so many steps because I cooked mine in the crock pot all day on Monday. I will say a ton of liquid in CP at the end of the day and I did NOT add any extra. We had pulled pork that night and I have made a couple of lunches of BBQ Nachos and so has DS. DH has had a couple of sandwiches out of it. I think we still have some left. I only started with a 4# pork roast. |
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azredhead
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Post by azredhead on Jul 17, 2015 17:39:11 GMT
Mines not that complicated. I use a dry rub I get from a local butcher that's a favorite. Then use can of Dr Pepper or Coke depending on how sweet I want it. ( I don't like rootbeer like my SIL) then it goes in the crock pot as long as possible. Oh and of course I add the Baby Rays BBQ sauce at the end.
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quiltz
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Post by quiltz on Jul 17, 2015 18:23:49 GMT
My recipe is super easy and tasty.
1-2 heads (not cloves) of garlic. Poke holes and insert garlic cloves. Place roast in a pan with water & chopped (not fine) onion. Bake at 325* for about 2-3 hours.
Let cool and shred the pork, coarsely. Place this pork in a slow-cooker and use 1-2 bottle of Sweet Baby Ray's Hickory BBQ sauce. Cook for about 4 hours on low. Let cool down a bit and shred the pork some more. Add more bbq sauce if needed.
You can put 2-3 roasts in a large pan and then use 1 large or 2 smaller slow cookers to finish.  |
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bethany102399
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Post by bethany102399 on Jul 17, 2015 18:26:06 GMT
I do one with an envelope of brown gravy mix and a healthy spoonful of dry ranch dressing (I make my own) add a little water (enough to make a paste) coat the roast, and cook all day. My kids love it.
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marianne
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Post by marianne on Jul 17, 2015 18:50:21 GMT
This is the one I've been using though I'm going to try the KevinandAmanda one:
Kalua Pork
5-6 lb pork butt
1-1/2 T sea or Hawaiian salt
1 to 1-1/2 T liquid smoke
(~1/2 cup water, or other liquid)*
score/pierce meat, rub with salt and smoke, add liquid around, cook in crockpot for 10-14 hrs on low, turning once - shred, add drippings for moisture if needed, serve over rice or on buns w/bbq sauce.
*I sometimes add a little chicken broth; this is ridiculously good with Sweet Baby Ray's sauce - the liquid smoke really makes the difference.
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bethany102399
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Post by bethany102399 on Jul 17, 2015 18:57:31 GMT
FYI, I finally broke down and bought one of these off my pampered chef lady as I can't shred meat to save my life.  DH laughed at me. Then he used it. It's now occupying sacred space in the jar o tools on the countertop. I think it kicked out the whisk to get there. |
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marianne
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Post by marianne on Jul 17, 2015 19:10:46 GMT
lol bethany102399 - I did too after I saw my brother using one to break up ground meat... I made space for it! |
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River
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Post by River on Jul 17, 2015 19:56:23 GMT
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bklyngal62
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Post by bklyngal62 on Jul 17, 2015 20:18:45 GMT
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Post by hosschick on Jul 17, 2015 22:12:24 GMT
FYI, I finally broke down and bought one of these off my pampered chef lady as I can't shred meat to save my life. DH laughed at me. Then he used it. It's now occupying sacred space in the jar o tools on the countertop. I think it kicked out the whisk to get there. Thanks for posting this! I have one of these in my drawer, but it has never occurred to me to use it for shredding pork! |
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bethany102399
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Post by bethany102399 on Jul 18, 2015 0:52:53 GMT
hosschick, just push it into the meat you want to shred and turn. Works like a charm. I don't like how finely it separates my ground beef, but I'm odd about my GB. Many people use to to separate their meat when cooking.
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Post by Basket1lady on Jul 18, 2015 1:11:31 GMT
I use the Pioneer Woman's Spicy Pulled Pork recipe. It's really good.
I'll also do a mix of minced garlic, chili powder and cumin. Rub about 1 tablespoon of garlic over the roast and sprinkle with chili powder, cumin, salt and pepper to taste. Then I'll finely chop some (hot) peppers to taste and onion and add that under and on top of the roast. Add a bottle of good beer and let it roast for at least 12 hours in the crock pot.
I'm not a super spicy person, so for a big roast I'll use 3-4 jalapeño peppers and some banana peppers. I seed them, which keeps more of the flavor and less of the heat. I leave them in the roast when I shred it and it disappears into the meat after cooking it for so long.
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Post by AussieMeg on Jul 18, 2015 2:12:12 GMT
A friend made this Tom Kerridge recipe for us recently, it was really really good: Lemon and Tarragon Pulled Pork. The walnut mayonnaise was to die for, I've since made it myself a couple of times.
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Post by AussieMeg on Jul 18, 2015 2:13:28 GMT
FYI, I finally broke down and bought one of these off my pampered chef lady as I can't shred meat to save my life. DH laughed at me. Then he used it. It's now occupying sacred space in the jar o tools on the countertop. I think it kicked out the whisk to get there.
Oooooh, I'm going to have to go on the hunt for one of those!!
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azredhead
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Post by azredhead on Jul 18, 2015 2:22:37 GMT
FYI, I finally broke down and bought one of these off my pampered chef lady as I can't shred meat to save my life. DH laughed at me. Then he used it. It's now occupying sacred space in the jar o tools on the countertop. I think it kicked out the whisk to get there. ohh I think I need one of those!! especially now with a bum shoulder! that looks awesome. The smasher I have is kinda useless. |
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oaksong
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Post by oaksong on Jul 18, 2015 3:31:36 GMT
My mom made pulled pork the other day, and it was the best I've ever tasted. It was a Pioneer Woman recipe with a rub, probably the one that Basket1lady referred to above. She used half a pork shoulder from Costco, and cooked it in a crock pot, high at first, them low. It was much better than my Sandra Lee recipe. |
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PLurker
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Post by PLurker on Jul 18, 2015 3:43:15 GMT
I've made shredded beef with just a jar of pepperoncini peppers and slow cooked ad shredded. It was yummy. I think it would be great on pork.
Just googled and found 2 ingredient pulled pork:
I just used the pepper rings so that I didn't even have to remove the stems....
Serves:6 to 10
Prep Time:15 Min
Cook Time:6 Hr
Comments:6 [Read Reviews]
Ingredients
1 boneless pork roast
1 jar(s) pepperoncini peppers
Directions Step-By-Step
1 Put what ever size boneles Pork Roast in you Crock Pot, set on LOW. Pour the juice from the jar of pepperoncini peppers into the crock pot. (12 oz jar works for 2 to 3 lb roast) Pull or cut the stems off the peppers and add them to the crock pot. (They will squirt juice so I do this over the crock pot).
2 Put the lid on and forget it. When I get home from work (6 to 8 hours later) all I have to do is shred the pork right in the crock pot, making sure to shred up the peppers too and cover it and keep it warm until we are ready to dish it up.
3 We usually serve this on sub rolls, but we have also rolled it up in flour tortillas with some grated cheese.
Can't get any easier.
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anniebeth24
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Post by anniebeth24 on Jul 18, 2015 4:13:33 GMT
I've made shredded beef with just a jar of pepperoncini peppers and slow cooked ad shredded. It was yummy. I think it would be great on pork. Just googled and found 2 ingredient pulled pork: I just used the pepper rings so that I didn't even have to remove the stems.... Serves:6 to 10 Prep Time:15 Min Cook Time:6 Hr Comments:6 [Read Reviews] Ingredients 1 boneless pork roast 1 jar(s) pepperoncini peppers Directions Step-By-Step 1 Put what ever size boneles Pork Roast in you Crock Pot, set on LOW. Pour the juice from the jar of pepperoncini peppers into the crock pot. (12 oz jar works for 2 to 3 lb roast) Pull or cut the stems off the peppers and add them to the crock pot. (They will squirt juice so I do this over the crock pot). 2 Put the lid on and forget it. When I get home from work (6 to 8 hours later) all I have to do is shred the pork right in the crock pot, making sure to shred up the peppers too and cover it and keep it warm until we are ready to dish it up. 3 We usually serve this on sub rolls, but we have also rolled it up in flour tortillas with some grated cheese. Can't get any easier. My SIL makes this exact recipe with frozen boneless chicken breasts instead of pork. Tasty and easy. |
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Post by anniefb on Jul 18, 2015 9:17:42 GMT
Yum - gonna have to try this  |
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Post by magenta on Jul 18, 2015 18:08:21 GMT
Just wanted to mark my spot. These sound delicious!
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naby64
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Post by naby64 on Jul 18, 2015 18:20:13 GMT
You know I have one of those PC Meat thingies. My mom got it for me. My thought on it was what a silly contraption. Till I used it when making a big batch of chili. Won me over. NEVER thought about using it for when I shred my pork or beef! It may make it's way out of the drawer and into the crock!
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Post by freecharlie on Jul 18, 2015 18:56:18 GMT
I'm gonna try the Kevin and Amanda one but am bookmarking this thread to try all of them at some point. I'll keep k it es to see which ones I like best
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Post by just PEAchy on Jul 18, 2015 19:03:28 GMT
This is my favorite pulled pork recipe Crockpot Pulled Pork. I like to serve the sandwiches topped with broccoli slaw. It's from a great website, 100 Days of Real Food. I've liked every recipe I've tried. |
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mlana
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Post by mlana on Jul 18, 2015 19:43:32 GMT
This is the one I've been using though I'm going to try the KevinandAmanda one: Kalua Pork5-6 lb pork butt 1-1/2 T sea or Hawaiian salt 1 to 1-1/2 T liquid smoke (~1/2 cup water, or other liquid)* score/pierce meat, rub with salt and smoke, add liquid around, cook in crockpot for 10-14 hrs on low, turning once - shred, add drippings for moisture if needed, serve over rice or on buns w/bbq sauce. *I sometimes add a little chicken broth; this is ridiculously good with Sweet Baby Ray's sauce - the liquid smoke really makes the difference. Thank you! We've just discovered a Hawaiian BBQ place and I'm fast becoming addicted to Kalua Pork. I can't wait to try this! Marcy |
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