Pulled Pork

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Recipe of the Day

Slow-Cooked Pulled Pork Shoulder

"Pork shoulder is brined and cooked 'slow and low' in a slow cooker for a delicious, fall-apart tender pulled pork." - by Dan

Pulled Pork Recipes

BBQ Pork for Sandwiches

"Mouth-watering pork cooked in a slow cooker with beef broth served with barbecue sauce." - by KMB233

Alabama Pulled Pig

"Best if cooking is started the day before serving. Boston butt is the easiest to make on a small scale. Use a shoulder or a whole shoulder (which is a shoulder plus the B…" - by Robert McWilliams

BBQ Pulled Pork Pizza

"This easy appetizer pizza is a great way to use the leftovers from your slow cooker pulled pork. You can add any extra toppings to customize." - by Amie W.

Pulled Pork Pesto Sandwich

"These pulled pork sandwiches combine the best of Southern cooking with the flavors of Italy. Tender pork is combined with onions, peppers, mushrooms, and pesto sauce for …" - by Allrecipes

3 Ingredient Pulled Pork Barbeque

"Using country-style ribs with pork loin increases the fat content for moist pulled pork." - by Susan

Slow Cooker Pulled Pork

"Using root beer to season slow cooked pork tenderloin makes a novel, yet tasty preparation method guaranteed to win applause." - by Livie's Mammy

Slow Cooker Texas Pulled Pork

"Texas-style pulled pork simmers in a tangy chili-seasoned barbecue sauce with plenty of onion, then pulled into tender shreds to serve on a buttered, toasted bun." - by cmccreight

Sarge's EZ Pulled Pork BBQ

"Too busy to cook? A slow cooker and a can of beef broth gets you started on this recipe. 'Low and slow' cooking gives you a roast that shreds with a fork." - by Sgt.Rock

Southern Pulled Pork

"This recipe starts out on the stove, and ends up in the slow cooker! Add your favorite BBQ sauce and eat plain or on a bun! Great for parties." - by SumBrenda

North Carolina-Style Pulled Pork

"Pork butt receives a vigorous, spicy rubdown, then is slowly smoked until tender. The meat is then pulled and simmered in a piquant vinegar sauce." - by Doug