Guy Fieri Pulled Pork Recipe

Guy Fieri's Carolina Pulled Pork Recipe (3.5/5) Keyingredient

WEBIn a small bowl, combine black pepper, paprika, garlic powder, onion powder, salt, chili powder, cumin, brown sugar, dry mustard and cayenne. Rub mixture all over the pork. …

Rating: 3.5/5(8)

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Slow Roasted Pulled Pork Sandwiches Culinary Ginger

WEBApr 6, 2022 · Put the pork in a roasting pan and rub with the spice blend. Allow to come to room temperature for 1 hour. Preheat oven to 300° …

1. In a small bowl, mix the smoked paprika, mustard powder, garlic powder, onion powder, salt and pepper.
2. Put the pork in a roasting pan and rub with the spice blend. Allow to come to room temperature for 1 hour.
3. Preheat oven to 300° F/150°C.
4. Pour the chicken stock into the bottom of the roasting pan. Cover the pan tightly with foil. Roast for 4 hours, or until or the pork pulls apart easily with a fork. If there is a bone, it should pull out very easily.

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PorkOulet Recipe Guy Fieri Food Network

WEBNov 12, 2016 · Directions. In a cast iron Dutch oven, over medium-high heat, add the bacon and cook until just crisp. Remove from the pot and …

1. In a cast iron Dutch oven, over medium-high heat, add the bacon and cook until just crisp. Remove from the pot and set aside on a paper towel lined plate. Season the pork and the chicken with salt and pepper. Add the pork pieces to the bacon fat and brown on all sides. Remove from pot and set aside on a large plate. Add the chicken thighs to the pan and brown evenly, then remove and add to the plate with the pork.
2. Add the cipollini onions, carrots and celery into the pot and cook for 3 to 5 minutes. Stir in the garlic and cook for 1 minute more. Whisk in the flour and cook for 2 minutes, then add in the stock, bay leaves, thyme and sage and combine well.
3. Put the pork and chicken pieces into the sauce and cover. Reduce the heat and simmer until the meat is fork tender, about 2 hours. Add in the cannellini beans and cover and simmer for 25 minutes. Transfer to a serving platter and serve hot with a drizzle of the sherry wine vinegar and a sprinkle of the parsley.

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