Pioneer Woman Pulled Pork Cook Style

Pioneer Woman Pulled Pork Cook Style

Pioneer Woman Pulled Pork: This recipe comes from Wetsy’s friend, Cynthia, in Austin, who makes this delicious shredded pork for get-togethers with hip Austinites. And it’s not that I’m ever at these said get-togethers with all the other hip Austinites. For one thing, I don’t live anywhere near Austin, so I’m never invited. For another, I probably wouldn’t go anyway because I don’t like to leave my house.

It’s a good thing I have my sister to fill me in on all of these delicious dishes. And it’s a good thing Cynthia agreed to share the recipe with me. Thank you, Cynthia. You have the most beautiful wide-set eyes I’ve ever seen. I wish I was of eastern European descent. Either that or Italian.

Pioneer Woman Pulled Pork Cook Style
Pioneer Woman Pulled Pork Cook Style

I can’t decide. My theory (tested about a dozen times) is that The Pioneer Woman gets such high marks because she is a master at adding one or two ingredients to her recipes that give them a much needed zing. With her homemade pancakes, it’s the lemon zest and sour cream.

Recipe Special

With her chicken tortilla soup, it’s Rotel tomatoes and corn meal. By adding a couple of interesting additions, her recipes go from good to great in one bite, with the end result tasting fabulous. One we really love? The Pioneer Woman pulled pork! And it’s because of these two ingredients: Dr. Pepper and Adobe Chilies, which create a melding of flavors that make this recipe divine.

Before you give thumbs down to Dr. Pepper, I promise you that the addition of this one ingredient makes today’s recipe special. I know there’s been lots of hoo-rah-rah lately about sugary sodas and how bad they are for Americans. And I completely agree, but one Dr. Pepper does not make a darn difference when it comes to your waistband. One huge piece of advice–Do NOT make this recipe with Diet Dr. Pepper. Even the butt will protest.

Dr. Pepper Pulled Pork Pioneer Woman

  • Place lid tightly on pot, then set the pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it’s not falling apart, return to the oven for another hour.
  • Remove meat from pot and place on a cutting board or another work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve.
  • You can also refrigerate the meat and liquid separately, then remove hardened fat once it’s cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up. Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you’d like.

Pioneer Woman Pulled Pork Recipe

  1. Preheat the oven to 300 degrees F. Start by placing the onion quarters in the bottom of a pot. Sprinkle the pork with salt and pepper, and then place it on top of the onions. Pour the chipotle peppers over the top, and then crack open the cans of pop and pour them over the whole thing. Add the brown sugar to the liquid and stir.
  2. Cover the pot, put in the oven and cook for at least 6 hours, flipping the roast 2 or 3 times during the cooking process. When it’s done, the pork will be dark and weird and wonderful. It’ll also be fork-tender. That’s when you know it’s done.
  3. Remove the meat from the pot and shred completely. Then return the meat to the pot and keep in the juice until you need it. Divine!

    Pioneer Woman Pulled Pork Recipe
    Pioneer Woman Pulled Pork Recipe

Pulled Pork Dutch Oven Pioneer Woman

  • Stir together the brown sugar, chili powder, paprika, garlic powder, salt, black pepper and cayenne in a small bowl. Rub the mixture all over the pork shoulder. Wrap the pork in plastic wrap and refrigerate for several hours or preferably overnight.
  • Preheat the oven to 300 degrees F.
  • Place the pork in a large pot on a bed of the onion halves. Roast until fork-tender and falling apart, about 7 hours.
  • Remove the pork from the pot and set it on a cutting board. Slice some of the onion.
  • Place the pot on the stove over medium-high heat and add 1/2 to 1 cup of hot water. Scrape the pan to loosen up the bits and cook for 5 minutes to reduce. Pour in the barbecue sauce and stir to heat.
  • Preheat oven to 450 F. Put the pork into a Dutch oven. Cook uncovered for 30 minutes. Drop heat down to 325 F and cover your Dutch oven. Cook uncovered for another 2½ hours. At this point the meat should easily pull or flake apart, if not return it to the oven for another 15 minutes.
  • Remove from oven and allow it to rest for a few minutes. When it comes to plating, I like to keep it simple. Just use some tongs, remove the bone (it should slide right out) and shred your pork into manageable sized pieces.

What Is The Best Cut Of Meat For Pulled Pork?

Unlike brisket, pulled pork can be made from any fatty pork roast or from a. The best roast is the shoulder. High in fat and connective tissue, the shoulder is also the most flavorful part of the hog. The pork shoulder is typically cut into two parts, the Boston Butt, and the Picnic Roast.

Which Pork Is Best For Pulled Pork?

The classic cut for pulled pork is a pork shoulder, which you may also see named at the store as pork butt or Boston butt. I prefer a boneless roast that has been tied, but you could do a bone-in cut as well.

Why Is It Called Pulled Pork?

What part of the pig does pulled pork come from? Pulled pork usually comes from a cut called the pork shoulder. For a reason unknown to me, it’s also called a Boston butt. You can see it labeled as such in this illustration I pulled from the Internet.

Is Pork Butt The Same As Pork Shoulder?

Starting from the front of the pig: Pork shoulder (also called pork butt or “Boston butt” ) is generally sold as a 5 to 10 pound boneless roast at the grocery store. It’s a relatively tough cut, well layered with fat, and is good for braising, slow and low roasting or barbecue.