Tyler Florence Pulled Pork Recipe

Tyler Florence's Pulled Pork Recipe Food.com

WebAug 11, 2008 · Cover pork with plastic wrap or put in a zip loc freezer bag and refrigerate for at least 3 hours or up to overnight. When ready to …

1. Into a food processor, put the kosher salt, black pepper, brown sugar, paprika, thyme leaves, garlic, vinegar and cayenne. Pulse until well combined.
2. Slowly add in the olive oil until the mixture forms a nice paste. Rub all over pork. Get into all of the nooks and crannies. This will help to form a crust on the outside when cooked.
3. Cover pork with plastic wrap or put in a zip loc freezer bag and refrigerate for at least 3 hours or up to overnight.
4. When ready to cook, let the meat sit out a room temperature for 30 minutes.Preheat the oven to 325 degrees. Line the roasting pan with foil. Spray the roasting rack with non-stick cooking spray.

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Pulled Pork Sandwich Recipe Tyler Florence Food Network

WebJul 22, 2015 · Place the pork, fat side up, in a roasting pan fitted with a rack insert. Place the salt, pepper, brown sugar, paprika, thyme leaves, garlic, vinegar, and cayenne in a …

1. Place the pork, fat side up, in a roasting pan fitted with a rack insert. Place the salt, pepper, brown sugar, paprika, thyme leaves, garlic, vinegar, and cayenne in a food processor and pulse until well combined. Add extra-virgin olive oil until you have a nice paste. Rub all over the pork, being sure to get into the nooks so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.
2. Allow the meat to sit at room temperature for 30 minutes before cooking. Preheat the oven to 325 degrees F.
3. Roast the pork for 3 1/2 hours, uncovered, until the outside is crispy-brown (it should look like mahogany). Let the meat rest on a cutting board for 10 minutes before slicing.
4. While the pork is cooking, prepare the slaw. Combine the mustard, mayonnaise, sour cream, lemon juice, vinegar and sugar. Mix well and add finely sliced savoy cabbage, purple cabbage, green onions and carrots. Season with salt and pepper, to taste, cover with plastic wrap and set aside in the refrigerator until you are ready to serve.

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