#tenderpulledpork

[icebox005]

Take your tamales to the next level with these Pulled Pork Tamales. They are filled with tender pulled pork, which is very tasty. Add a bright corn salsa on top of them to give each bite a burst of flavor.

Ingredients: 2 cups pulled pork pre-cooked. 2 cups masa harina. 1 1/2 cups chicken broth. 1/2 cup lard or vegetable shortening. 1 teaspoon baking powder. 1/2 teaspoon salt. Corn husks, soaked in warm water. 1 cup corn kernels. 1/2 red onion, finely diced. 1 jalapeo, seeded and finely diced. 1/4 cup fresh cilantro, chopped. Juice of 1 lime. Salt and pepper to taste.

Instructions: Masa harina, chicken broth, lard or vegetable shortening, baking powder, and salt should all be mixed together in a large bowl. Mix until you get a dough. Make an even layer of masa dough on top of the wet corn husks. Put a scoop of pulled pork in the middle of the masa layer. To make a tamale, fold the corn husk over the filling to seal it. Keep going until all of the tamales are put together. Put the tamales in a steamer basket and steam them for 1 to 2 hours, or until the masa is firm and cooked all the way through. Make the corn salsa while the tamales are coming to a boil. Put corn kernels, diced red onion, diced jalapeo, chopped cilantro, lime juice, salt, and pepper in a bowl. Combine well. After cooking tamales, let them cool down a bit before taking them out of the wrapper. Put a lot of corn salsa on top of the pulled pork tamales before serving. In these homemade tamales, you can enjoy the tasty mix of savory pulled pork and tangy corn salsa.

Prep Time: 45 minutes

Cook Time: 120 minutes

Olivias Wonderland of Taste

[obsession-of-a-teenager]

These Easy Pulled Pork Nachos are the perfect game day or party snack. Loaded with tender pulled pork, melted cheese, and zesty toppings, they're a crowd-pleaser that disappears fast.

Ingredients: 2 cups pulled pork, cooked and shredded. 1 bag tortilla chips. 1 cup shredded cheddar cheese. 1 cup shredded Monterey Jack cheese. 1/2 cup barbecue sauce. 1/4 cup sliced jalapeos. 1/4 cup diced red onion. 1/4 cup chopped fresh cilantro. 1/4 cup sour cream optional.

Instructions: Before you start cooking, heat the oven to 375F 190C. Cover a baking sheet or a platter that can go in the oven with tortilla chips. Put the pulled pork in a bowl and coat it well with barbecue sauce. Spread the pulled pork out evenly on top of the tortilla chips. Add Monterey Jack and cheddar cheese shreds on top of the pulled pork. On top, put sliced jalapeos and diced red onion. Put it in an oven that has already been heated and bake for 10 to 15 minutes, or until the cheese melts and bubbles. Take the nachos out of the oven and top them with chopped cilantro. You can add sour cream on top if you want to. Serve these Easy Pulled Pork Nachos with barbecue sauce right away and enjoy them!

Prep Time: 15 minutes

Cook Time: 15 minutes

Llevataps Restaurant

[phildragash]

A tasty BBQ sauce mixture is added to tender, juicy pulled pork that is cooked slowly in a slow cooker.

Ingredients: 3 lbs pork shoulder, trimmed. 1 cup BBQ sauce. 1/4 cup apple cider vinegar. 1/4 cup brown sugar. 1 tbsp smoked paprika. 1 tsp garlic powder. 1 tsp onion powder. 1/2 tsp black pepper. 1/2 tsp salt.

Instructions: In a bowl, mix BBQ sauce, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and salt. Place pork shoulder in slow cooker. Pour the sauce mixture over the pork, ensuring it's coated. Cover and cook on low for 8 hours, or high for 4 hours, until pork is tender and easily pulls apart with a fork. Once cooked, shred the pork using two forks and mix with the sauce in the slow cooker. Let it cook for another 15-30 minutes to absorb the flavors. Serve hot on buns or as desired.

Prep Time: 15 minutes

Cook Time: 240 minutes

Mrs. Ward's Fifth Grade Class

[ask-star-and-marco]

People love Mexican street food like Pork Carnitas Tacos. Fresh cilantro, onions, and zesty salsa go well with the tender and flavorful pulled pork that is wrapped in warm corn tortillas. Ideal for a casual dinner or a fun get-together.

Ingredients: 3 lbs pork shoulder, cut into chunks. 1 onion, coarsely chopped. 4 cloves garlic, minced. 1 orange, juiced. 1 lime, juiced. 2 teaspoons ground cumin. 2 teaspoons dried oregano. 1 teaspoon chili powder. Salt and pepper to taste. 1/4 cup vegetable oil. 1/4 cup water. Corn tortillas. Fresh cilantro leaves. Chopped onions. Salsa. Lime wedges.

Instructions: In a large skillet, heat the vegetable oil over medium-high heat. Add the pork chunks and sear until browned on all sides. Add the chopped onion and minced garlic to the skillet. Cook until the onion is translucent. Stir in the ground cumin, dried oregano, chili powder, salt, and pepper. Pour in the orange juice and lime juice. Add the water to the skillet. Reduce the heat to low, cover, and simmer for 2-3 hours until the pork is tender and can be easily shredded. Once the pork is tender, shred it using two forks right in the skillet. Continue to cook uncovered until the liquid has evaporated, and the pork is crispy in spots. Warm the corn tortillas in a dry skillet or microwave. To assemble the tacos, place a generous portion of the pork carnitas on each tortilla. Top with fresh cilantro leaves, chopped onions, and salsa to taste. Serve with lime wedges on the side. Enjoy your delicious Pork Carnitas Tacos!

Prep Time: 20 minutes

Cook Time: 180 minutes

La Plata Garden Club

[meaganfanart]

Enjoy the deep, smoky flavor of pulled pork that has been smoked just right. The meat from this recipe is tender and full of flavor. It's great on its own or in sandwiches.

Ingredients: 1 bone-in pork shoulder 5-7 lbs. 1/4 cup brown sugar. 2 tbsp paprika. 1 tbsp black pepper. 1 tbsp salt. 1 tbsp chili powder. 1 tbsp garlic powder. 1 tbsp onion powder. 1 tsp cayenne pepper. Wood chips for smoking.

Instructions: Preheat your smoker to 225F 110C. In a small bowl, mix together brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper to create the dry rub. Rub the dry rub all over the pork shoulder, ensuring it's well-coated. Place the pork shoulder in the smoker. Add wood chips for smoking according to your smoker's instructions. Smoke the pork shoulder for 10-12 hours or until the internal temperature reaches 200F 93C and the meat easily shreds with a fork. Once done, remove the pork from the smoker and let it rest for 20 minutes. Shred the pork using two forks or your hands. Serve as-is or with your favorite barbecue sauce.

Prep Time: 20 minutes

Cook Time: 10-12 hours

merimbula Pizza

[amywillisxo]

Indulge in the ultimate comfort food with Pulled Pork Mac and Cheese Piggy Mac. Tender pulled pork, smoky BBQ flavors, and creamy mac and cheese come together for a mouthwatering experience. Perfect for gatherings or a cozy night in.

Ingredients: 2 lbs pork shoulder, boneless. 1 cup BBQ sauce. 1 tsp smoked paprika. 1 tsp garlic powder. 1 tsp onion powder. Salt and pepper to taste. 1 lb elbow macaroni. 4 cups shredded sharp cheddar cheese. 2 cups milk. 1/2 cup unsalted butter. 1/2 cup all-purpose flour. 1 cup breadcrumbs. Chopped green onions for garnish.

Instructions: Rub the pork shoulder with smoked paprika, garlic powder, onion powder, salt, and pepper. Place the pork in a slow cooker, pour BBQ sauce over it, and cook on low for 8 hours or until tender. Shred the cooked pork using two forks. Cook macaroni according to package instructions, drain, and set aside. In a large saucepan, melt butter over medium heat. Stir in flour to create a roux. Gradually whisk in milk until the mixture thickens. Add shredded cheddar cheese, stirring until smooth and creamy. Combine the cooked macaroni and cheese sauce, then fold in the pulled pork. Transfer the mixture to a baking dish and top with breadcrumbs. Bake in a preheated oven at 350F 175C for 25-30 minutes or until golden and bubbly. Garnish with chopped green onions before serving.

Prep Time: 30 minutes

Cook Time: 240 minutes

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