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Pulled Pork Barbecue (Tyler Florence) Recipe

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Pulled Pork Barbecue (Tyler Florence)
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Ingredients
18
Count
Nutrition
608
Calories
Total time
395
Minutes
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Ingredients:

Directions:

  1. Cider-Vinegar Barbecue Sauce:
  2. Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.
  3. Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.
  4. While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it.
  5. When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.
  6. While the pork is still warm, you want to pull the meat: Grab 2 forks. Using 1 to steady the meat, use the other to pull shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.
  7. To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw. Serve with pickle spears and the remaining sauce on the side.
  8. Cole Slaw:
  9. 1 head green cabbage, shredded
  10. 2 carrots, grated
  11. 1 red onion, thinly sliced
  12. 2 green onions (white and green parts), chopped
  13. 1 fresh red chile, sliced
  14. 1 1/2 cups mayonnaise
  15. 1/4 cup Dijon mustard
  16. 1 tablespoon cider vinegar
  17. 1 lemon, juiced
  18. Pinch sugar
  19. 1/2 teaspoon celery seed
  20. Several dashes hot sauce
  21. Kosher salt and freshly ground black pepper
  22. Combine the cabbage, carrots, red onion, green onions, and chile in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 608.15 Kcal (2546 kJ)
Calories from fat 113.29 Kcal
% Daily Value*
Total Fat 12.59g 19%
Cholesterol 169.02mg 56%
Sodium 2637.11mg 110%
Potassium 1171.87mg 25%
Total Carbs 51.45g 17%
Sugars 14.47g 58%
Dietary Fiber 2.8g 11%
Protein 69.75g 139%
Vitamin C 3mg 5%
Iron 4.7mg 26%
Calcium 64.9mg 6%
Amount Per 100 g
Calories 146.44 Kcal (613 kJ)
Calories from fat 27.28 Kcal
% Daily Value*
Total Fat 3.03g 19%
Cholesterol 40.7mg 56%
Sodium 635mg 110%
Potassium 282.18mg 25%
Total Carbs 12.39g 17%
Sugars 3.48g 58%
Dietary Fiber 0.67g 11%
Protein 16.8g 139%
Vitamin C 0.7mg 5%
Iron 1.1mg 26%
Calcium 15.6mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.7
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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