Indulge in the tantalizing flavors of Sweet Tangy Pulled Pork, a delectable dish that promises an explosion of taste in every bite. This versatile recipe offers three cooking methods to cater to your culinary preferences: the classic slow cooker method, the convenient Instant Pot method, and the flavorful oven-baked method. Each method yields tender, juicy pulled pork infused with a harmonious blend of sweet and tangy flavors. The accompanying homemade barbecue sauce adds an extra layer of smoky goodness, perfectly complementing the succulent meat. Whether you're hosting a backyard barbecue, preparing a family feast, or simply craving a comforting meal, this Sweet Tangy Pulled Pork is sure to satisfy your taste buds and leave you craving for more.
**Slow Cooker Method:** Experience the ultimate convenience with the slow cooker method. Simply toss in the pork shoulder, seasonings, and liquids, and let the slow cooker work its magic. After several hours on low heat, the pork will emerge fall-off-the-bone tender, ready to be shredded and smothered in the irresistible homemade barbecue sauce.
**Instant Pot Method:** Save time without compromising on flavor with the Instant Pot method. Brown the pork shoulder in the Instant Pot, then add the seasonings and liquids. Cook on high pressure for a fraction of the time it takes in a slow cooker, resulting in tender, juicy pulled pork in no time.
**Oven-Baked Method:** Achieve a crispy outer layer and tender, flavorful meat with the oven-baked method. Roast the pork shoulder in the oven, basting it with the homemade barbecue sauce throughout the cooking process. The result is a succulent pulled pork that's perfect for sandwiches, tacos, or as a main course with your favorite sides.
No matter which cooking method you choose, this Sweet Tangy Pulled Pork is sure to be a hit. Its versatility extends beyond the cooking methods, as it can be served on its own, with a variety of sides, or used as a filling for tacos, burritos, and sandwiches. The homemade barbecue sauce adds a smoky, tangy depth of flavor that elevates the dish to new heights. Prepare to tantalize your taste buds with this Sweet Tangy Pulled Pork, a dish that will leave you craving more.
SWEET & TANGY PULLED PORK
The slow cooker makes these super sandwiches a snap to put together on a busy weeknight. You'd think I'd slaved over them all day! I like to serve them with a side of creamy coleslaw or corn on the cob. If you don't have soy sauce, you can use 1/4 cup of broth instead. -Megan Klimkewicz, Kaiser, Missouri
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Mix first 4 ingredients. Place roast in a 4- or 5-qt. slow cooker; top with preserves mixture. Cook, covered, on low until meat is tender, 8-10 hours. , Remove pork from slow cooker. Skim fat from cooking juices. Shred pork with 2 forks; return to slow cooker and heat through. If desired, serve on buns.
Nutrition Facts : Calories 296 calories, Fat 11g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 243mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 0 fiber), Protein 20g protein. Diabetic Exchanges
SWEET AND TANGY PULLED PORK IN THE SLOW COOKER
Tangy with a hint of sweet. The longer you cook it, the better it gets. I like to make this the day before. Serve on warm buns.
Provided by Julie
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 5h30m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic, chili powder, and pepper until blended; cook until garlic has softened, 3 to 4 minutes. Add steak sauce, vinegar, brown sugar, Worcestershire sauce, and liquid smoke. Stir and bring to a light boil.
- Put pork tenderloin into a slow cooker and pour the sauce on top. Cook until the pork falls apart when touched with a fork, 5 to 6 hours on High or 10 to 12 hours on Low.
- Place pork on a plate and shred it using 2 forks. Put the pork back in the sauce until ready to serve.
Nutrition Facts : Calories 332.8 calories, Carbohydrate 21 g, Cholesterol 98.3 mg, Fat 11.2 g, Fiber 1.8 g, Protein 36.4 g, SaturatedFat 2.7 g, Sodium 879.4 mg, Sugar 10.1 g
INDOOR PULLED PORK WITH SWEET AND TANGY BBQ SAUCE
Steps:
- 1. FOR THE PORK: Dissolve 1 cup salt, 1/2 cup sugar, and 3 tablespoons liquid smoke in 4 quarts cold water in large container. Submerge pork in brine, cover with plastic wrap, and refrigerate for 2 hours. 2. While pork brines, combine mustard and remaining 2 teaspoons liquid smoke in small bowl; set aside. Combine black pepper, paprika, remaining 2 tablespoons sugar, remaining 2 teaspoons salt, and cayenne in second small bowl; set aside. Adjust oven rack to lower-middle position and heat oven to 325 degrees. 3. Remove pork from brine and dry thoroughly with paper towels. Rub mustard mixture over entire surface of each piece of pork. Sprinkle entire surface of each piece with spice mixture. Place pork on wire rack set inside foil-lined rimmed baking sheet. Place piece of parchment paper over pork, then cover with sheet of aluminum foil, sealing edges to prevent moisture from escaping. Roast pork for 3 hours. 4. Remove pork from oven; remove and discard foil and parchment. Carefully pour off liquid in bottom of baking sheet into fat separator and reserve for sauce. Return pork to oven and cook, uncovered, until well browned, tender, and internal temperature registers 200 degrees on instant-read thermometer, about 1½ hours. Transfer pork to serving dish, tent loosely with foil, and let rest for 20 minutes. 5. FOR THE SAUCE: While pork rests, pour 1/2 cup of defatted cooking liquid from fat separator into medium bowl; whisk in sauce ingredients. 6. TO SERVE: Using 2 forks, shred pork into bite-sized pieces. Toss with 1 cup sauce and season with salt and pepper. Serve, passing remaining sauce separately.
INDOOR PULLED PORK WITH SWEET AND TANGY BARBECUE SAUCE RECIPE
Provided by LaLaCooks
Number Of Ingredients 16
Steps:
- 1. FOR THE PORK: Dissolve 1 cup salt, 1/2 cup sugar, and 3 tablespoons liquid smoke in 4 quarts cold water in large container. Submerge pork in brine, cover with plastic wrap, and refrigerate for 2 hours. 2. While pork brines, combine mustard and remaining 2 teaspoons liquid smoke in small bowl; set aside. Combine black pepper, paprika, remaining 2 tablespoons sugar, remaining 2 teaspoons salt, and cayenne in second small bowl; set aside. Adjust oven rack to lower-middle position and heat oven to 325 degrees. 3. Remove pork from brine and dry thoroughly with paper towels. Rub mustard mixture over entire surface of each piece of pork. Sprinkle entire surface of each piece with spice mixture. Place pork on wire rack set inside foil-lined rimmed baking sheet. Place piece of parchment paper over pork, then cover with sheet of aluminum foil, sealing edges to prevent moisture from escaping. Roast pork for 3 hours. 4. Remove pork from oven; remove and discard foil and parchment. Carefully pour off liquid in bottom of baking sheet into fat separator and reserve for sauce. Return pork to oven and cook, uncovered, until well browned, tender, and internal temperature registers 200 degrees on instant-read thermometer, about 1 hours. Transfer pork to serving dish, tent loosely with foil, and let rest for 20 minutes. 5. FOR THE SAUCE: While pork rests, pour 1/2 cup of defatted cooking liquid from fat separator into medium bowl; whisk in sauce ingredients. 6. TO SERVE: Using 2 forks, shred pork into bite-sized pieces. Toss with 1 cup sauce and season with salt and pepper. Serve, passing remaining sauce separately. TECHNIQUE Cutting Pork Butt in Half Halving the pork increases its surface area, which creates more flavorful bark. Holding your knife parallel to the cutting board, press one hand flat against the top of the pork butt while cutting horizontally. STEP-BY-STEP Adding Smoke Flavor (Without a Fire) 1. SOAK IN SMOKE Adding liquid smoke to brine draws smoky flavor deep into meat. 2. RUB WITH SMOKE Rubbing pork with more liquid smoke gives bark pronounced smoky flavor. 3. SPICE IT UP Adding smoked paprika to dry rub brings additional smokiness and helps bark develop its color.
SWEET AND TANGY PORK ("PULLED BBQ PORK") CROCKPOT RECIPE
Steps:
- Spread onion over bottom of 5-6qt crock-pot. Place pork roast on top of the onion(sometimes I like to spray the pot with Pam first, but it isn't nessessary). In medium size bowl, stir together ketchup, chili sauce, 1/2 cup apple juice, honey, vinegar, Wor. sauce, garlic,and pepper flakes- stir until well blended and pour evenly over pork. Cover and cook: high for 5-6hrs OR low for 10-11 hrs until pork is fork tender. Remove pork from pot and cover to keep warm. Stir together remaining 1/2 Cup apple juice and cornstarch in small cup till well blended and pour into sauce in crock pot. Stir well. Cover Pot and cook on high for 15 min or until thickened. NOW, you can either: Slice pork into thin slices and spoon sauce over top, OR shred pork using two forks(removing fat and bones) and place back in sauce, stir and serve on buns. (We top with shredded mozzarella cheese too!) I like to serve cole slaw on the side with this.
Tips for Perfect Sweet Tangy Pulled Pork:
- Choose the Right Cut of Pork: Opt for a well-marbled pork shoulder or pork butt for the most succulent and flavorful pulled pork.
- Create a Flavorful Marinade: Combine a blend of tangy and sweet ingredients like apple cider vinegar, brown sugar, garlic, paprika, and cumin for an irresistible marinade.
- Enhance the Flavor with Rub: Generously coat the pork with a fragrant dry rub consisting of garlic powder, onion powder, chili powder, and black pepper before cooking.
- Low and Slow Cooking: Patience is key! Cook the pork at a low temperature (225-250°F) for several hours to achieve tender, fall-off-the-bone perfection.
- Monitor the Internal Temperature: Use a meat thermometer to ensure the pork reaches an internal temperature of 200-205°F for optimal tenderness.
- Rest the Pork: Allow the cooked pork to rest for at least 30 minutes before shredding to redistribute the juices and enhance the flavor.
- Shred with Care: Use two forks or a meat shredder to gently pull the pork apart, preserving the tender texture.
- Enhance with Barbecue Sauce: Add a generous helping of your favorite barbecue sauce and mix thoroughly to coat the shredded pork, amplifying the sweet and tangy flavors.
Conclusion:
Indulge in the delectable flavors of Sweet Tangy Pulled Pork, a culinary masterpiece that combines tangy vinegar, smoky spices, and tender, juicy pork. Master the art of slow cooking and savor the explosion of flavors in every bite. Serve it on soft buns, pile it high on nachos, or enjoy it as a filling for tacos and burritos. The possibilities are endless! Elevate your next gathering or casual meal with this crowd-pleasing dish that promises to satisfy taste buds of all ages. Dive into the deliciousness and create lasting memories with Sweet Tangy Pulled Pork as the star of your culinary adventures.
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