Imen Dridi Bobby Flay Pulled Pork is made with boneless pork shoulder, smoked paprika, ground cumin, brown sugar, salt, cider, and barbecue sauce. This succulent and flavorful Bobby Flay Pulled Pork recipe creates a hearty dinner that takes about 8 hours and 15 minutes to prepare and can serve up to 8 people.
Try More Bobby Flay Recipes:
🧡 Why You’ll Love This Pulled Pork Recipe:
- Tender pork infused with smoky spices for rich flavor.
- Effortlessly cooked in cider, enhancing taste and tenderness.
- Versatile – serve on soft rolls with coleslaw for a satisfying meal.
- Perfect for gatherings, feeding a crowd with minimal effort.
🥩 Bobby Flay Pulled Pork Ingredients
- 2½ kg (5.5 lbs) boneless pork shoulder
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 2 tsp pepper
- 2 tsp brown sugar
- 1 tsp salt
- 500 ml (2 cups) cider, plus more if needed
- 240 ml (1 cup) smoky barbecue sauce, plus extra for serving
- 8 soft white rolls
- 2 cups coleslaw
🥘 How To Make Bobby Flay Pulled Pork
- Preheat the oven to 150°C (300°F, or gas mark 2).
- In a small bowl, combine the smoked paprika, ground cumin, pepper, brown sugar, and salt. Rub this spice mixture all over the pork shoulder.
- Place the pork in a large casserole dish, skin-side up, and pour 2 cups of cider over it. Cover the dish with a lid or aluminum foil.
- Bake in the preheated oven for 4–8 hours, or until the pork is very tender and easily shreds with a fork. Check every few hours, and if the pork seems dry, add a bit more cider.
- Remove the pork from the oven and let it rest for a few minutes. Then, transfer it to a large dish, reserving the cooking liquid in the casserole.
- Shred the pork using two forks, discarding any excess fat. Skim off any fat from the surface of the reserved cooking liquid.
- Mix the shredded pork with 1 cup of barbecue sauce, adding some of the reserved cooking liquid to keep it moist. Adjust the seasoning with salt and pepper if necessary.
- Serve the pulled pork on soft white rolls with coleslaw and extra barbecue sauce on the side for dipping.
💠Recipe Tips
- For the best taste, marinate the pork with spices overnight before you cook it.
- Use more or less spices to match what you like.
- The cooking time can change depending on the pork’s size and type. Watch the pork while it cooks.
🥪What To Serve With Pulled Pork?
Serve Pulled Pork in soft white rolls for sandwiches, with coleslaw for a crunchy contrast, baked beans on the side for a hearty meal, and add pickles and barbecue sauce for extra flavor.
🎚 How To Store Leftovers Pulled Pork?
- For the Fridge: Put leftover pulled pork in a sealed container and keep it in the fridge for 3-4 days.
- For the Freezer: If you want to freeze it, let the pork cool completely, wrap it tightly in foil or freezer wrap, and store it in the freezer for 2-3 months.
🥵 How To Reheat Leftovers Pulled Pork?
- Microwave: Put the pulled pork in a microwave-safe dish, cover it, and heat in 30-second bursts until it’s warm.
- Oven: Wrap the pork in foil and heat it at 325°F for 10-15 minutes.
- Stovetop: Warm it gently in a skillet on low heat, stirring occasionally.
FAQs
Can You Cook Pulled Pork In A Slow Cooker?
Yes, you can make pulled pork in a slow cooker. Just put the seasoned pork with some liquid, like broth or barbecue sauce, in the slow cooker. Cook it on low heat for 8-10 hours until it’s soft.
How Do You Keep Pulled Pork From Getting Dry?
To keep pulled pork moist, cook it slowly on low heat for a long time, and cover it to keep the moisture in. Also, adding some liquid like broth or cider while cooking helps.
Can You Use A Dry Rub For Pulled Pork Instead Of A Marinade?
Yes, you can use a dry rub for pulled pork. Just rub the spice mix on the pork shoulder before you cook it to add flavor.
What Is The Best Cut Of Meat For Making Pulled Pork?
The pork shoulder is the best Cut of meat for pulled pork. It’s also called pork butt or Boston butt. This meat has a good mix of fat and muscle, making it very tender and tasty when cooked slowly.
Try More Bobby Flay Recipes:
Bobby Flay Pulled Pork Nutrition Facts
- calorie: 383 kcal
- fat: 24g
- saturates: 8g
- carbs: 5g
- sugars: 5g
- fibre: 0g
- protein: 38g
- salt: 0.8g
Bobby Flay Pulled Pork
Description
Bobby Flay Pulled Pork is made with boneless pork shoulder, smoked paprika, ground cumin, brown sugar, salt, cider, and barbecue sauce. This succulent and flavorful Bobby Flay Pulled Pork recipe creates a hearty dinner that takes about 8 hours and 15 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Preheat the oven to 150°C (300°F, or gas mark 2).
- In a small bowl, combine the smoked paprika, ground cumin, pepper, brown sugar, and salt. Rub this spice mixture all over the pork shoulder.
- Place the pork in a large casserole dish, skin-side up, and pour 2 cups of cider over it. Cover the dish with a lid or aluminum foil.
- Bake in the preheated oven for 4–8 hours, or until the pork is very tender and easily shreds with a fork. Check every few hours, and if the pork seems dry, add a bit more cider.
- Remove the pork from the oven and let it rest for a few minutes. Then, transfer it to a large dish, reserving the cooking liquid in the casserole.
- Shred the pork using two forks, discarding any excess fat. Skim off any fat from the surface of the reserved cooking liquid.
- Mix the shredded pork with 1 cup of barbecue sauce, adding some of the reserved cooking liquid to keep it moist. Adjust the seasoning with salt and pepper if necessary.
- Serve the pulled pork on soft white rolls with coleslaw and extra barbecue sauce on the side for dipping.
Notes
- For the best taste, marinate the pork with spices overnight before you cook it.
- Use more or less spices to match what you like.
- The cooking time can change depending on the pork’s size and type. Watch the pork while it cooks.
