how to make pulled pork bbq from scratch?

Question

need recipes

Answer 1

Southern Pulled Pork

2 tablespoons paprika
1 tablespoon brown sugar
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon sugar
1-1/2 teaspoons black pepper
2 teaspoons salt
1 teaspoon ground red pepper
1 boneless pork shoulder roast, 4 to 5 pounds


Combine all the spices to form a dry rub and press into all surfaces of the pork roast.

Grill over low heat for two and half to three hours. It should be about 170 degrees in the center. Let stand for ten minutes after you remove it from the grill.

Shred the pork into pieces with two forks. This is called pulling the pork, which is where it gets its name.

Mix in plenty of the vinegar sauce. The recipe for that is below.


Hot Vinegar Sauce for Pulled Pork

3/4 cup apple cider vinegar
3/4 cup white vinegar
2 tablespoons sugar
1 teaspoon red pepper flakes
1 teaspoon hot pepper sauce
Salt and pepper

Answer 2

1 6-7 pound pork roast
1 bottle Bullseye barbecue sauce
10 hamburger buns


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Preheat oven to 350F. Place roast in heavy roasting pan. Cook for 2-3 hours (maybe longer). When roast is tender remove from pan, trim fat, and shred with forks. Add BBQ sauce and serve on buns. Simple and good.

Answer 3

i just get a tenderloin and bake it. first i rub it with olive oil then sea salt and pepper it down good. when done and cooled i just cut it into 3 inch sections and pull those apart. add that to your bq sauce (i like the open pit thick and tangy you just buy at the store) and heat through.


Here is one for the crock pot
Myron's Barbecue Pork Recipe
From Diana Rattray,

INGREDIENTS:
pork shoulder roast
1 large onion
2 tablespoons Worcestershire sauce
barbecue sauce, see directions

1. Place pork roast in crockpot.

2. Add large onion, sliced and 2 Tbs. Worcestershire sauce.

3. Add water to cover.

4. Crock on low all day (at least 12 hours).

5.Remove roast, discarding cooking water. Save onions.

6. Fork-shred pork, discarding any fat and bones.

7. Return shredded meat and onions to slow cooker/Crock Pot.

8. Dump a bottle of your favorite barbecue sauce over it and crock an hour or so on low until heated thoroughly.

9. Serve on heated buns.

10. Excellent! Tried and true, many times over the last 20 years!

Answer 4

I know this isn't completely from scratch, but McCormick makes a wonderful seasoning packet the goes into the crock pot with a pork roast and I believe some tomato paste. The meal turns out really really good. I serve mine topped with coleslaw on soft hamburger buns.

Answer 5

Go to www.foodnetwork.com and type in pulled pork. Pick a recipe from either Bobby Flay or Tyler Florence and you'll have a wonderful pulled pork from scratch.

Answer 6

I agree with sassenac. However, I use a whole pork roast when I make it. You can also save the broth and refrigerate it for later. Then remove all the fat and use the broth to cook noodles, dumplings, or make a good cornbread stuffing.
I put any leftover barbecue in 8 oz. margarine containers and freeze for a quick supper later.

Answer 7

we do a veal breast at the restaurant where I work. part of the prep for it includes pulling it. the way we cook it, is we take the veal breast, cryovac it with a mirepoix consisting of leeks, carrots, and onions, then throw it in the oven to steam. 180 Degrees F. it's an amazing way to cook it. comes out so delicious. after that, we press it, portion, and when we fire it, it gets rubbed with dijon, a panko crust, and then a good sear. but, you could just steam it with the mirepoix in a big pot if you have one big enough. then pull it, eat with some dijon on a sandwich. god, good stuff. I know it's not bbq, but I've never had better.