Pulled Pork Barbeque Recipe

Name: Pulled Pork Barbeque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup (60 ml) vegetable oil; 1 cup (225 ml) minced onion; 1/2 cup (125 ml) minced green pepper; 3 T to 6 tbsp (90 ml) chili sauce (Sriracha); Pinch each of kosher salt and black pepper; 2 tbsp (30 ml) minced garlic; 1 28 oz (784 grm). can tomato sauce; 2 cups (475 ml) ketchup (preferably Heinz); 1 cup (225 ml) water; 3/4 cup (175 ml) Worcestershire sauce; 1/2 cup (125 ml) cider vinegar; 1/4 cup (60 ml) lemon juice; 1/4 cup (60 ml) molasses; 1/4 cup (60 ml) Dark Karo Syrup; 1/4 cup (60 ml) cayenne pepper sauce; 1/4 cup (60 ml) spicy brown mustard; 3/4 cup (175 ml) dark brown sugar, packed; 1 tbsp (15 ml) chili powder; 2 tsp (10 ml) coarsely ground black pepper; 1/2 tsp (2 ml) ground allspice; 1 tbsp (15 ml) Liquid Smoke (optional); 6 lbs (2.7 kg). to 8 lbs (3.6 kg). pork shoulder or butt.; 1-1/4 cups (300 ml) water; 1/4 cup (60 ml) cider vinegar; 2 cups (475 ml) sauce

Servings: persons

1/4 cup (60 ml) vegetable oil
1 cup (225 ml) minced onion
1/2 cup (125 ml) minced green pepper
3 T to 6 tbsp (90 ml) chili sauce (Sriracha)
Pinch each of kosher salt and black pepper
2 tbsp (30 ml) minced garlic
1 28 oz (784 grm). can tomato sauce
2 cups (475 ml) ketchup (preferably Heinz)
1 cup (225 ml) water
3/4 cup (175 ml) Worcestershire sauce
1/2 cup (125 ml) cider vinegar
1/4 cup (60 ml) lemon juice
1/4 cup (60 ml) molasses
1/4 cup (60 ml) Dark Karo Syrup
1/4 cup (60 ml) cayenne pepper sauce
1/4 cup (60 ml) spicy brown mustard
3/4 cup (175 ml) dark brown sugar, packed
1 tbsp (15 ml) chili powder
2 tsp (10 ml) coarsely ground black pepper
1/2 tsp (2 ml) ground allspice
1 tbsp (15 ml) Liquid Smoke (optional)
6 lbs (2.7 kg). to 8 lbs (3.6 kg). pork shoulder or butt.
1-1/4 cups (300 ml) water
1/4 cup (60 ml) cider vinegar
2 cups (475 ml) sauce

1
["Pour the oil into a large saucepan and set over medium-high heat.", "Toss in the onions, green peppers and give them a stir.", "Season with a pinch of salt and pepper and cook until soft and golden.", "Add the garlic and cook for a minute more.", "Dump in everything else except the Liquid Smoke.", "Bring to a boil, then lower the heat so the sauce simmers.", "Simmer for 20 minutes, stirring often.", "Swirl in the Liquid Smoke and let the sauce cool.", "Pour sauce into a container, cover, and store in the fridge till ready to use.", "Carve away most of the fat layer from pork.", "Put the shoulder in a crockpot and add water and cider vinegar(mixed).", "Cook on low setting for 10 hours (overnight).", "Remove meat from crockpot, discarding liquid.", "and ""pull"" it off the bones.", "I use two table forks (works well).", "When the pork is ""pulled"

2169

kcal

Calories

111

Fat

Carbs

187

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1/4 cup (60 ml) vegetable oil, 1 cup (225 ml) minced onion, 1/2 cup (125 ml) minced green pepper, 3 T to 6 tbsp (90 ml) chili sauce (Sriracha), and more.

Yes, Pulled Pork Barbeque falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pulled Pork Barbeque

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