Best 6 Barbecued Pulled Pork Recipes

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**Introducing the Divine Delights of Barbecued Pulled Pork: A Culinary Symphony of Sweet, Savory, and Smoky Perfection**

Prepare to embark on a tantalizing culinary adventure as we delve into the realm of barbecued pulled pork, a dish that has captivated taste buds and hearts around the globe. This delectable creation is a harmonious blend of succulent pork, slow-cooked to tender perfection, infused with a symphony of tantalizing flavors that ignite the senses. Whether you prefer the classic tangy sauce, the subtle smokiness of a wood-fired grill, or the sweet and spicy kick of a Carolina-style rub, the versatility of pulled pork knows no bounds. Join us as we explore a collection of mouthwatering recipes that showcase the diverse culinary expressions of this iconic dish. From the traditional Southern-style pulled pork to the innovative fusion creations, let your taste buds embark on a journey of pure gastronomic bliss.

**Recipes Included:**

1. **Classic Southern-Style Pulled Pork:** Experience the timeless flavors of the American South with this quintessential pulled pork recipe. Simple yet incredibly flavorful, this dish relies on a robust blend of spices and a slow, patient cooking process to achieve fall-off-the-bone tenderness.

2. **Smoky Wood-Fired Pulled Pork:** Harness the magic of wood-fired cooking with this recipe that infuses the pulled pork with a captivating smoky aroma and rich flavor. The combination of tender pork, aromatic wood smoke, and a tangy sauce creates a truly unforgettable culinary experience.

3. **Carolina-Style Pulled Pork with Sweet and Spicy Rub:** Embark on a taste adventure with this Carolina-inspired pulled pork recipe that boasts a vibrant balance of sweet and spicy flavors. The combination of brown sugar, chili powder, and cayenne pepper creates a delightful flavor profile that tantalizes the taste buds.

4. **Asian-Inspired Pulled Pork with Hoisin Glaze:** Experience the harmonious fusion of Eastern and Western flavors with this Asian-inspired pulled pork. The hoisin glaze, made from a blend of hoisin sauce, soy sauce, and honey, adds a unique sweet and savory dimension to the tender pork.

5. **Pulled Pork Tacos with Avocado Salsa:** Elevate your taco nights with this innovative recipe that combines the smoky goodness of pulled pork with the freshness of avocado salsa. The creamy avocado salsa, made with ripe avocados, cilantro, and lime, complements the rich flavors of the pulled pork, creating a delightful symphony of textures and flavors.

Here are our top 6 tried and tested recipes!

BARBECUED PULLED PORK SANDWICHES WITH HOMEMADE BBQ SAUCE AND PICKLES



Barbecued Pulled Pork Sandwiches with Homemade BBQ Sauce and Pickles image

Provided by Emeril Lagasse

Categories     main-dish

Time 11h50m

Yield 8 sandwiches

Number Of Ingredients 25

1 boneless pork butt, about 4 pounds
3 tablespoons dark brown sugar
2 tablespoons Essence, recipe follows
1 tablespoon salt
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon freshly ground black pepper
1 tablespoon cayenne
Wet Mop Basting Sauce, recipe follows
Barbecue Sauce, recipe follows
1 (16-ounce) jar thin sliced dill pickles
Brioche
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
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

Steps:

  • 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, and divide among the hamburger buns. Top with the coleslaw. Serve with the pickles and additional Barbecue Sauce on the side.
  • 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.
  • In a bowl, combine all the ingredients and whisk well to dissolve the sugar. Place in a squeeze bottle and dress the pulled pork sandwiches to taste.

EMERIL LAGASSE'S BARBECUED PULLED PORK SANDWICHES



Emeril Lagasse's Barbecued Pulled Pork Sandwiches image

I saw this on Emeril Live and it looked so good I decided I had to try it. Since I live alone, I'll have to wait for my next big BBQ to try it out.

Provided by Amber Dawn

Categories     Lunch/Snacks

Time 12h

Yield 8 serving(s)

Number Of Ingredients 22

1 boneless pork butt, about 4 pounds
1 1/2 tablespoons dark brown sugar
1 tablespoon Emeril's Original Essence (recipe on Recipezaar if you don't have it)
1 1/2 teaspoons salt
1 1/2 teaspoons cumin
1 1/2 teaspoons paprika
1 1/2 teaspoons fresh ground pepper
1 1/2 teaspoons cayenne
8 hamburger buns
Coleslaw (Recipe on Recipezaar)
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 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 dried crushed red pepper flakes

Steps:

  • Wet Mop Basting Sauce: 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.
  • Barbecued Pulled Pork: Place the pork in a baking dish.
  • In a bowl, combine the spices.
  • Rub the seasoning evenly over the pork to coat.
  • Cover with plastic and refrigerate at least 4 hours or overnight.
  • Preheat 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- 7 hours.) Remove from the oven and let rest for 20 minutes.
  • With a knife and fork, pull the meat apart into small slices of chunks.
  • Toss with the barbecue sauce, to taste, and divide among the buns.
  • Top with Emeril's cole slaw.
  • Barbecue Sauce: In a bowl, combine all the ingredients and whisk well to dissolve the sugar.
  • Place in a squeeze bottle and dress the pulled pork to taste.

DELICIOUS CROCK POT BARBECUED PULLED PORK



Delicious Crock Pot Barbecued Pulled Pork image

I have made this a number of times over the years, a long marinating time and slow cooking is the secret here! this is an easy recipe with wonderful results! --- you must plan ahead the roast needs to marinate for 24 hours or even up to 3 days --- if you are a garlic lover cut slits in the roast and stuff with whole garlic cloves if desired, If you have plastic gloves then use them to rub the spices into the meat if not be careful the cayenne is very hot --- you will love this!

Provided by Kittencalrecipezazz

Categories     Pork

Time P1DT8h

Yield 6 serving(s)

Number Of Ingredients 12

1 (4 lb) pork shoulder or 1 (4 lb) pork butt
2 tablespoons minced fresh garlic (or mix in 3 teaspoons garlic powder to spice mix in place of fresh garlic or use both!)
3 teaspoons seasoning salt
1 teaspoon black pepper
3 teaspoons garlic powder (use if omitting the fresh garlic)
1 1/2-2 teaspoons cumin
1 1/2 teaspoons paprika
1/4 teaspoon cayenne pepper (or to taste)
2 onions, thinly sliced
1 large green bell pepper, seeded and cut into strips
2 (18 ounce) bottles favorite barbecue sauce
1 cup packed light brown sugar

Steps:

  • If you are using fresh garlic then rub onto the roast (you may use both the fresh and garlic powder if you are a lover of garlic).
  • In a small bowl mix together seasoning salt, black pepper and 3 teaspoons garlic powder (if using) cumin, paprika, and cayenne, then using clean hands rub the roast well with the spices using pressure to make certain that the spices penetrate deep into the meat.
  • Place the roast in a bowl, cover and refrigerate for a minimum of 24 hours or up to 3 days.
  • Place the onions and bell pepper strips in the bottom of the crock pot, then place the roast over the onions and peppers.
  • In a bowl mix together barbecue sauce and brown sugar, then pour over the roast.
  • Cover and cook on LOW for 8-10 hours, or until the roast is cooked and tender.
  • Transfer the roast to a cutting board.
  • Pull pork into coarse shreds using 2 forks.
  • Serve the pork on a bun or over cooked rice topped off with the sauce.

SOUTHERN STYLE BARBECUED PULLED PORK SANDWICHES



Southern Style Barbecued Pulled Pork Sandwiches image

Make and share this Southern Style Barbecued Pulled Pork Sandwiches recipe from Food.com.

Provided by Beeks

Categories     Lunch/Snacks

Time 6h5m

Yield 8 serving(s)

Number Of Ingredients 13

2 teaspoons mustard powder
2 teaspoons oregano
2 teaspoons red pepper flakes
2 teaspoons salt
3 lbs boneless pork shoulder, about
2 tablespoons oil
1 onion, chopped
3 cloves garlic, minced
2 cups tomato juice
1 cup cider vinegar
1/2 cup packed dark brown sugar
2 tablespoons Worcestershire sauce
8 hamburger buns, plain or toasted

Steps:

  • Preheat oven to 275f.
  • Mix together mustard,oregano,pepper flakes and salt.
  • Rub over meat;set aside.
  • In a small roasting pan,heat oil over medium heat.
  • Add onion and garlic;cook 8 minutes.
  • Add tomato juice,vinegar,sugar and worcestershire.
  • Increase heat to high;cook 10 minutes.
  • Add pork and cover.
  • Place in oven and cook for 3 hours.
  • Uncover and continue cooking,basting from time to time,until meat is tender,11/2 hours more.
  • Remove meat.
  • Over high heat boil sauce,removing fat until thickened.
  • Shred meat and add to sauce.
  • Serve on buns.

SLOW-COOKER BARBECUED PULLED-PORK FAJITAS



Slow-Cooker Barbecued Pulled-Pork Fajitas image

Enjoy party-perfect hot sandwiches in a help-yourself style.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 10h45m

Yield 18

Number Of Ingredients 12

1 pork boneless loin roast, (2 1/2 pounds), trimmed on fat
1 medium onion, thinly sliced
2 cups barbecue sauce
3/4 cup Old El Paso™ Thick 'n Chunky salsa
1 tablespoon chili powder
1 teaspoon ground cumin
1 bag (1 pound) frozen stir-fry bell peppers and onions
1/2 teaspoon salt
18 Old El Paso™ flour tortillas (8 to 10 inches in diameter)
Shredded cheese, if desired
Guacamole, if desired
Sour cream, if desired

Steps:

  • Place pork in 3- to 4-quart slow cooker. Place onion on top. Mix barbecue sauce, salsa, chili powder and cumin in small bowl; pour over pork and onion.
  • Cover and cook on Low heat setting 8 to 10 hours.
  • Remove pork from cooker; place on cutting board. Shred pork, using 2 forks. Return pork to cooker and mix well. Stir in stir-fry vegetables and salt. Increase heat setting to High. Cover and cook 30 minutes or until mixture is hot and vegetables are tender.
  • Using slotted spoon to remove pork mixture from cooker, fill each tortilla with 1/2 cup pork mixture. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Serve with cheese, guacamole and sour cream.

Nutrition Facts : Calories 290, Carbohydrate 37 g, Cholesterol 40 mg, Fat 1/2, Fiber 2 g, Protein 18 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 620 mg

EMERIL LAGASSE'S BARBECUED PULLED PORK SANDWICHES RECIPE



Emeril Lagasse's Barbecued Pulled Pork Sandwiches Recipe image

Provided by cwagner

Number Of Ingredients 24

1 boneless pork butt, about 4 lbs.
1 1/2 T dark brown sugar
1 T Emerils Original Essense
1 1/2 t salt
1 1/2 t cumin
1 1/2 t paprika
1 1/2 t black pepper
1 1/2 t cayenne
8 hamburger buns
coleslaw
Wet Mop Basting Sauce
1 c white vinegar
1 c apple cider vinegar
1 T dark brown sugar
1 T red pepper flakes
1 T cracked black pepper
Barbecue Sauce
1 c cider vinegar
1 c ketchup
3 T dark brown sugar
1 T mustard
1 T molasses
1 t salt
1/2 crushed red pepper flakes

Steps:

  • 1. Wet Mop Basting Sauce: The night before you cook the pork combine all the ingredients in a large bowl and whisk well 2. Refrigerate and let the flavors blend overnight 3. Barbecued Pulled Pork: Place the pork in a baking dish 4. In a bowl, combine the spices 5. Rub the seasoning evenly over the pork to coat 6. Cover with plastic and refrigerate at least 4 hours or overnight 7. Preheat oven 225 degrees 8. Bring the pork to room temperature and place in a roasting pan, fat side up 9. Slow cook in the oven, basting with the wet mop basting sauce every 45 min. until tender and the internal temp reaches 160 degrees 10. The cooking should take about 6-7 hours. Remove from the oven and let rest for 20 min. 11. With a knife and fork, pull the meat apart into small slices of chunks 12. Toss with the barbecue sauce, to taste, and divide amount the buns 13. Top with cole slaw 14. Barbecue sauce: in a bowl, combine all the ingredients and whisk well to dissolve the sugar 15. Place in squeeze bottle and dress the pulled pork to taste.

Tips:

  • Choosing the right cut of pork is essential for achieving tender and juicy pulled pork. Pork shoulder (also known as pork butt) is the ideal cut due to its marbling and flavor.
  • Season the pork generously with a flavorful rub. A combination of spices, herbs, and brown sugar is commonly used to create a savory crust.
  • Slow cooking is key to producing fall-apart tender pulled pork. Smoking or braising the pork over low heat for several hours allows the connective tissues to break down and the meat to become incredibly tender.
  • Use a liquid to keep the pork moist during cooking. Common choices include apple cider vinegar, chicken broth, or beer. The liquid helps prevent the pork from drying out and adds additional flavor.
  • Monitor the internal temperature of the pork to ensure it reaches the safe minimum internal temperature of 145°F (63°C). This can be done using a meat thermometer.
  • Once the pork is cooked, let it rest for a while before shredding. This allows the juices to redistribute throughout the meat, resulting in more tender and flavorful pulled pork.

Conclusion:

Creating delicious barbecue pulled pork is a rewarding experience that can be enjoyed by both home cooks and barbecue enthusiasts alike. By following the tips and techniques outlined in the provided recipes, you can achieve tender, juicy, and flavorful pulled pork that will satisfy your taste buds and impress your friends and family. Whether you prefer the smoky flavor of smoked pulled pork or the tangy taste of braised pulled pork, there's a recipe here to suit your preferences. So fire up your grill or smoker, gather your ingredients, and get ready to indulge in the deliciousness of barbecue pulled pork!

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