Best 2 Tennessee Pulled Pork Recipes

In the realm of barbecue, few dishes reign supreme like Tennessee pulled pork, a culinary masterpiece that embodies the essence of Southern comfort food. This delectable dish tantalizes taste buds with its tender, succulent pork shoulder, lovingly smoked and braised until it falls apart at the mere touch of a fork. Originating from the vibrant barbecue traditions of Tennessee, this pork delicacy has captured the hearts of food enthusiasts worldwide. Join us on a culinary adventure as we explore the secrets behind this mouthwatering dish, featuring a collection of carefully curated recipes that showcase the diverse expressions of Tennessee pulled pork. From classic to contemporary interpretations, these recipes will guide you through the steps of creating this iconic dish in the comfort of your own kitchen. Prepare to embark on a flavor journey that celebrates the rich heritage and delectable flavors of Tennessee pulled pork.

Here are our top 2 tried and tested recipes!

TENNESSEE PULLED PORK

Tennessee Pulled Pork image

I made Recipe #187764 but had to change a few things due to lack of ingredients at my place. The changes resulted in something very similar that I had in Tennessee during a vacation there. The sauce is very thin. If you want to thicken it, just put some Wondra in at the end (see directions).

Provided by Debbie R.

Categories Lunch/Snacks

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup ketchup
8 ounces tomato sauce
4 cups water
1/4 cup vinegar
1/4 cup Worcestershire sauce
1 medium onion, chopped
1 garlic clove, minced
2 teaspoons chili powder
1 teaspoon ground mustard
1 (3 1/2-4 lb) boneless pork loin roast
8 sandwich buns, split

Steps:

Put ketchup, tomato sauce, water, vinegar, worcestershire sauce, onion, garlic, chili powder and mustard in pot. Bring to a boil Add roast.
Lower heat. Cover and simmer for 3 hours or until meat is very tender. Remove meat; shred with two forks. Put meat back in pot.
Thicken with a little Wondra if desired. Remove meat from pot with slotted spoon and serve on buns.

TENNESSEE PULLED PORK SANDWICHES

TENNESSEE PULLED PORK SANDWICHES image

Categories Pork Dinner Grill/Barbecue

Yield 8

Number Of Ingredients 22

Ingredients

Pork
1 (5- to 6-pound) bone-in pork butt roast, trimmed
Kosher salt
2 cups wood chips
1 (13 by 9-inch) disposable aluminum roasting pan
Barbecue Sauce
1 cup ketchup
1/4 cup cider vinegar
1/4 cup water
2 tablespoons yellow mustard
1 tablespoon Worcestershire sauce
1 teaspoon granulated garlic
1 teaspoon pepper
Other
1 recipe Hoecakes (see related content)
Dill pickle chips
Coleslaw
INSTRUCTIONS
FOR THE PORK: Using sharp knife, cut 1-inch crosshatch pattern about 1/4 inch deep in fat cap of roast, being careful not to cut into meat. Pat roast dry with paper towels. Place roast on large sheet of plastic wrap and rub 2 tablespoons salt over entire roast and into slits. Wrap tightly with plastic and refrigerate for 18 to 24 hours.
Just before grilling, soak wood chips in water for 15 minutes, then drain. Using large piece of heavy-duty aluminum foil, wrap soaked chips in foil packet and cut several vent holes in top.
3A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4 1/2 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Place wood chip packet on coals. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot and wood chips are smoking, about 5 minutes.
3B. FOR A GAS GRILL: Remove cooking grate and place wood chip packet directly on primary burner. Set cooking grate in place, turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Turn primary burner to medium-high and turn off other burner(s). (Adjust primary burner as needed to maintain grill temperature of 300 degrees.)

Steps:

4. Unwrap pork and place fat side down in disposable pan. Place disposable pan on cooler side of grill. Cover grill (with lid vent directly over pork for charcoal) and cook until pork registers 120 degrees, about 2 hours. Thirty minutes before pork comes off grill, adjust oven rack to middle position and heat oven to 300 degrees. 5. Transfer disposable pan from grill to rimmed baking sheet. Cover pan tightly with foil and transfer to oven (still on sheet). Cook until fork inserted in pork meets little resistance and meat registers 210 degrees, about 3 hours. 6. FOR THE BARBECUE SAUCE: Meanwhile, combine all ingredients in medium saucepan and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, whisking constantly, until slightly thickened, about 3 minutes. Transfer sauce to bowl and let cool completely. 7. Carefully remove foil from disposable pan (steam will escape). Remove blade bone from roast using tongs. Immediately transfer hot pork to bowl of stand mixer fitted with paddle attachment. Strain accumulated juices from pan through fine-mesh strainer set over separate bowl; discard solids. 8. Mix pork on low speed until meat is finely shredded, about 1 1/2 minutes. Whisk pork juices to recombine, if separated, and add 1 1/2 cups juices to shredded pork. Continue to mix pork on low speed until juices are incorporated, about 15 seconds longer. Season with salt to taste, adding more pork juices if desired. Serve pork on hoecakes with barbecue sauce, pickles, and coleslaw.

Tips:

Make sure to trim any large pieces of fat from the pork shoulder before cooking. This will help reduce the amount of grease in the final dish.
Use a good quality pork rub. This will help add flavor and depth to the pork.
Cook the pork shoulder on low heat for a long period of time. This will allow the meat to become tender and fall apart easily.
Add liquid to the slow cooker or Dutch oven if the pork starts to dry out. This will help keep the meat moist and juicy.
Shred the pork with two forks when it is cooked. This will help create tender, pulled pork.
Serve the pulled pork with your favorite sides, such as coleslaw, baked beans, or mashed potatoes.

Conclusion:

Tennessee pulled pork is a delicious and easy-to-make dish that is perfect for a party or a weeknight meal. By following these tips, you can make sure that your pulled pork turns out perfect every time.

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