Smokybraisedporkshoulder Food

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SWEET & SMOKY PULLED PORK SANDWICHES



Sweet & Smoky Pulled Pork Sandwiches image

My primo pork is smoky, tender and tastes like it came from a barbecue joint. Without much help from me, it basically shreds itself. -Lauren Adamson, Layton, Utah

Provided by Taste of Home

Categories     Lunch

Time 8h45m

Yield 10 servings.

Number Of Ingredients 9

1/3 cup liquid smoke
3 tablespoons paprika
3 teaspoons salt
3 teaspoons pepper
1 teaspoon garlic powder
1 teaspoon ground mustard
1 boneless pork shoulder butt roast (3 to 4 pounds)
1 bottle (18 ounces) barbecue sauce
10 hamburger buns, split

Steps:

  • In a small bowl, whisk the first 6 ingredients; rub over roast. Place roast in a 5- or 6-qt. slow cooker. Cook, covered, on low until meat is tender, 8-10 hours., Remove roast; cool slightly. Discard cooking juices. Shred pork with 2 forks; return to slow cooker. Stir in barbecue sauce; heat through. Serve on buns. To make ahead: In a small bowl, whisk the first 6 ingredients; rub over roast. Place roast in a freezer container and freeze. To use, place roast in refrigerator 48 hours or until completely thawed. Cook and serve as directed. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 436 calories, Fat 16g fat (5g saturated fat), Cholesterol 81mg cholesterol, Sodium 827mg sodium, Carbohydrate 44g carbohydrate (20g sugars, Fiber 2g fiber), Protein 28g protein.

BOB'S PULLED PORK ON A SMOKER



Bob's Pulled Pork on a Smoker image

This is the correct way to smoke a pork shoulder with professional results--from the brine, to the rub and sauce, to the rave reviews you will receive. Smoke is the key to breaking down the fat which adds flavor and moisture to the shoulder. Place in a bun with your favorite BBQ sauce.

Provided by bobthecook1

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 20h10m

Yield 20

Number Of Ingredients 11

1 (8 pound) pork shoulder roast
1 quart apple cider, or as needed
5 tablespoons white sugar
5 tablespoons light brown sugar
2 tablespoons kosher salt
2 tablespoons paprika
1 tablespoon onion powder
1 tablespoon freshly ground black pepper
1 tablespoon garlic powder
1 onion, chopped
3 cups hickory chips, or more as needed, soaked in water

Steps:

  • Place pork shoulder in a large pot and add enough apple cider to cover. Combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder in a bowl. Mix about 1/4 cup sugar rub into cider; reserve remaining rub.
  • Cover pot and refrigerate for 12 hours.
  • Prepare smoker to about 210 degrees F (99 degrees C). Add enough wood chips to smoker.
  • Pour cider brine into the water pan of the smoker; add onion and about 1/4 cup more sugar rub. Spread remaining rub over pork shoulder. Transfer pork to the center of smoker.
  • Smoke pork until very tender, about 8 hours. Monitor hickory chips and liquid, adding more wood and water, respectively, as needed. Transfer pork to a large platter and cool for 30 minutes before shredding with forks.

Nutrition Facts : Calories 441.9 calories, Carbohydrate 15.2 g, Cholesterol 103.9 mg, Fat 32.1 g, Fiber 0.5 g, Protein 23.7 g, SaturatedFat 11.2 g, Sodium 2690.8 mg, Sugar 13.1 g

SMOKED PORK SHOULDER



Smoked Pork Shoulder image

Provided by Food Network

Time 6h10m

Yield cups cider vinegar

Number Of Ingredients 19

1 (5 to 6 pound) pork shoulder or Boston butt pork roast
2 teaspoons salt
10 pounds hardwood charcoal, divided
Hickory wood chunks
Cider Vinegar Barbecue Sauce, recipe follows (optional)
Peppery Vinegar Sauce, recipe follows (optional)
1 1/2 cups cider vinegar
1/3 cup firmly packed brown sugar
1/4 cup ketchup
1 tablespoon hot sauce
1 teaspoon browning and seasoning sauce
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon pepper
1/2 teaspoon Worcestershire sauce
1 quart cider vinegar
1 tablespoon dried crushed red pepper
1 tablespoon salt
1 1/2 teaspoons pepper

Steps:

  • Sprinkle pork with salt. Cover and chill for 30 minutes.
  • Prepare charcoal fire with half of charcoal in grill. Let burn 15 to 20 minutes or until covered with gray ash. Push coals evenly into piles on both sides off grill. Carefully place 2 hickory chunks on top of each pile, and place food rack on grill.
  • Place pork, meaty side down, on rack directly in center of grill. Cover with lid, leaving ventilation holes completely open.
  • Prepare an additional charcoal fire with 12 briquettes in an auxiliary grill or fire bucket. let burn for 30 minutes or until covered with gray ash. Carefully add 6 briquettes to each pile in smoker. Place 2 more hickory chunks on each pile. repeat procedure every 30 minutes. You will continue to cook the pork, covered for 5 hours and 30 minutes, or until meat thermometer inserted into the thickest portion registers at least 165 degrees F. Turn the pork once during the last 2 hours.
  • Remove pork from the grill. Cool slightly. Chop and serve with Cider Vinegar Barbecue Sauce or Peppery Vinegar Sauce.
  • Stir together all ingredients in a medium saucepan. Cover over medium heat, stirring constantly for 7 minutes or until sugar dissolves. Cover and chill sauce until ready to serve.
  • Yield: 2 cups
  • Stir all ingredients together, blending well.
  • Yield: 4 cups

BRAISED PORK SHOULDER



Braised Pork Shoulder image

Provided by Anne Burrell

Categories     main-dish

Time 3h45m

Yield 8 servings

Number Of Ingredients 15

2 tablespoons coriander seeds, toasted
2 tablespoons cumin seeds, toasted
One 4-pound boneless pork picnic shoulder, sliced in half along the grain
Kosher salt
Extra-virgin olive oil
1 fennel bulb, sliced
1 large onion, sliced
Pinch crushed red pepper
4 cloves garlic, smashed and finely chopped
2-inch piece fresh ginger, peeled and finely grated
2 cups dry white wine
1/4 cup Dijon mustard
3 bay leaves
1 bundle fresh thyme
3 to 4 cups chicken stock

Steps:

  • Using a spice grinder, grind the coriander and cumin seeds until they are a fine powder.
  • Preheat the oven to 375 degrees F.
  • Sprinkle the pork shoulder with the ground spices and salt, then tie each piece so they cook evenly.
  • Coat a Dutch oven with olive oil and bring to a high heat. Brown the first pork on all sides. Remove the pork from the pan and reserve. Ditch the fat in the pan and give a few drops of new oil. Repeat with the second pork and remove.
  • Lower the heat to medium and toss in the fennel and onions and season them with salt and a sprinkle of crushed red pepper. Cook the onions and fennel until they are soft and very aromatic, 7 to 8 minutes. Add the garlic and ginger and cook 2 to 3 minutes longer.
  • Add the wine and reduce by half. Stir in the mustard and add the bay leaves and thyme. Return the pork to the Dutch oven and add stock to the pan until it comes halfway up the side of the pork. Add salt if needed. Bring the liquid to a boil, cover and put the Dutch oven in the preheated oven.
  • After 1 hour, turn the pork over and add more liquid to the pan if the liquid level has gone down. Cover and return to the oven for 1 hour.
  • Turn the pork back over and return to the oven without the lid and cook for 45 more minutes. The liquid should concentrate.
  • Remove the pan from the oven, remove the pork and reserve for 15 minutes, tented with aluminum foil. Skim any excess fat from the pan and reduce the pan juices, if needed.
  • Slice the pork and serve with onions, fennel and juices.
  • Wine Pairing Suggestion: Pinot Grigio

SMOKY BRAISED PORK SHOULDER



Smoky Braised Pork Shoulder image

Got this from Better Homes and Gardens. This is really, really good! Let it go the full 5 1/2 hours and it will just melt. I left out the shaved chocolate and parsley garnishes, as well as the cumin and garlic because I was out. Don't be scared of the cocoa, it doesn't taste like chocolate covered pork, I promise! Ideas for the leftovers: I added cumin, rotel, and chicken broth to the leftover sauce to make enchiladas with mole sauce with some of the leftovers; I also added BBQ sauce to more leftovers to make traditional pulled pork sandwiches.

Provided by spaghetti_soprano

Categories     Pork

Time 6h

Yield 10 serving(s)

Number Of Ingredients 15

4 teaspoons kosher salt
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon cracked black pepper
2 tablespoons unsweetened cocoa powder
5 -6 lbs pork shoulder
3 tablespoons canola oil
2 onions, chopped
7 garlic cloves, smashed
2 cups orange juice
3/4 cup unsweetened cocoa powder
4 -6 cups chicken stock
3 ounces dark chocolate bars (optional)
parsley, snipped

Steps:

  • Preheat oven to 300°F In a small bowl combine the kosher salt, paprika, cumin, cinnamon, and pepper. Lightly sprinkle pork with the spice mixture, then sprinkle with the 2 tablespoons cocoa powder.
  • In a large Dutch oven heat the oil over medium heat. Brown pork on all sides; transfer to a platter. Add onions and garlic to pan; cook for 2 minutes. Add orange juice, the 3/4 cup cocoa powder, and 4 cups chicken stock. Return pork to pan, completely submerged. If not completely submerged, add more stock.
  • Cover and place in oven. Braise for 3 1/2 to 5 1/2 hours, until the pork is fork tender.
  • Remove the pork from Dutch oven to a serving platter. Shave dark chocolate on pork. For sauce, strain the braising liquid then return liquid to pan. Boil, uncovered, over high heat for 10 minutes to concentrate flavors. Sprinkle pork with parsley. Pass sauce with pork.

Nutrition Facts : Calories 661.4, Fat 47.4, SaturatedFat 15.4, Cholesterol 163.9, Sodium 986.4, Carbohydrate 16.3, Fiber 3.4, Sugar 6.8, Protein 43.7

SMOTHERED PORK CHOPS



Smothered Pork Chops image

The gravy from this recipe is great with any side dish. This is my 15 year-old-sons favorite!

Provided by Jana Hart

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Braised

Yield 6

Number Of Ingredients 7

1 onion, chopped
4 cloves crushed garlic
6 (3/4 inch) thick pork chops
½ cup water
⅓ cup all-purpose flour
1 (14.5 ounce) can fat-free chicken broth
1 tablespoon browning sauce

Steps:

  • Saute onion and garlic in a non-stick skillet coated with vegetable spray until tender. Add pork chops, and brown on both sides. Add 1/2 cup of water, and bring to a boil.
  • Whisk together, flour, chicken broth, and browning sauce until smooth. Add to skillet, stirring well. Cover and cook over low heat 30 to 45 minutes or until tender.

Nutrition Facts : Calories 187.3 calories, Carbohydrate 7.8 g, Cholesterol 59.4 mg, Fat 5.2 g, Fiber 0.5 g, Protein 25.8 g, SaturatedFat 1.7 g, Sodium 175.1 mg, Sugar 0.9 g

LOWCOUNTRY SMOTHERED PORK CHOPS



Lowcountry Smothered Pork Chops image

Make and share this Lowcountry Smothered Pork Chops recipe from Food.com.

Provided by mightyro_cooking4u

Categories     Pork

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11

4 pork chops, centered-cut, 1 inch thick
salt
black pepper
2 tablespoons butter
cayenne pepper
1/4 cup flour, all-purpose
2 green bell peppers, medium, stemmed, cored, membranes removed, cut into strips
2 onions, yellow, trimmed, cut lengthwise
3 garlic cloves, minced
2 cups chicken broth
3 dashes Worcestershire sauce

Steps:

  • Trim the excess fat from the chops and season well with salt, pepper, and cayenne.
  • Melt butter in a skillet over medium heat.
  • Lightly roll the chops in flour, shake off the excess, and slip them into the pan.
  • Brown well, about 3 minutes per side, and remove them to a plate.
  • Add the bell peppers and onions to the skillet and saute until softened,about 3 minutes.
  • Stir in the garlic and cook until fragrant, about half a minute longer.
  • Push the vegetables to the side of the skillet.
  • Add chops to pan and place vegetables on top of pork chops.
  • Pour in the broth and sprinkle with Worcestershire sauce.
  • Cover pan with foil and allow to simmer for 45 minutes or until chops are tender.

Nutrition Facts : Calories 361, Fat 20.9, SaturatedFat 8.8, Cholesterol 90.3, Sodium 495.8, Carbohydrate 15.5, Fiber 2, Sugar 4.2, Protein 27

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