Pig Out! FIVE PULLED PORK RECIPES YOUR FAMILY WILL LOVE - RECIPES BY CHEF ALLI
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Pig Out!
FIVE PULLED PORK RECIPES
YOUR FAMILY WILL LOVE
Spicy Tender Pulled Pork
Korean Pulled Pork Tacos with Cashew Slaw
Pulled Pork Quinoa Enchilada Bake
Grilled Pineapple Pork Sliders
Inverted Pulled Pork Tamale Pie
RECIPES BY CHEF ALLI
1
At Kansas Farm Bureau, we love food and
the farmers who grow it. We think food is
something to be celebrated. It brings families
and friends together, nourishes our bodies
and is grown by some of the hardest-working
people you’ll ever meet.
We also know today’s families are extremely
busy. We have a million things to do and feeding
our families tasty and healthy food can be time-
consuming and stressful.
This is why we created Kansas Living Online and
it’s why we partner with people like the talented
Chef Alli to create helpful resources such as this
recipe ebook. Here, you’ll find her tried-and-true
pork butt recipes. *Insert your own pork-butt
joke here.* They are delicious and will ensure
the whole family says “yum” when you get them
around the dinner table.
If you want more information like this, make sure
you sign up for our monthly email newsletter at
kansaslivingmagazine.com/enewsletter. And of
course, if you have questions you need answered,
please contact us directly at kfb@kfb.org. We
love hearing from our readers!
2
From the Author
Don't you just love some good ol', tender pulled pork?
I like mine to be hanging out of a slider bun or stuffed into a warm tortilla, just
waiting to be enjoyed with a bit of crunchy coleslaw piled on top.
For this special Kansas Living recipe ebook, I’ve compiled five of my favorite
pulled pork recipes.
The first recipe shares all the details for creating my lip-smacking pulled pork.
I included three ways to cook it — in a slow cooker, oven, and my favorite,
Chef Alli is a farm
a pressure cooker. Whatever your means of cooking in the kitchen, you’re
wife, mom and
chef. She's been covered.
stirring up a love
of farm-fresh You’ll also find four additional recipes I enjoy that use pulled pork.
cooking for more
than a decade. A I guess you’d call them my go-to recipes — you know, the ones that are all
self-proclaimed
spattered with ingredients because you’ve cooked them so much.
“kitchen
crusader,” she
shares tasty Many folks like to use pre-cooked pulled pork that’s been smoked or grilled,
recipes and or even picked up at the grocer. I say go for it! The four go-to recipes included
wonderful tips here are terrific for any type of pulled pork.
wherever she
goes. If you love these recipes or have questions about pressure cooking, please visit
my blog for more recipes and tips: www.ChefAllisFarmFreshKitchen.com.
You can also email me at ChefAlli@ChefAllis.com.
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Notes
For easy pulled pork sandwiches or
wraps, serve shredded pork in slider
buns or wrapped in warm tortillas, using
your favorite toppings as garnish.
Spicy Tender
Pulled Pork
In a large bowl, combine spices and salt with chipotle peppers, • 1 pork butt1 (5-6 lbs.) cut into large chunks
brown sugar and red wine vinegar; add pork butt chunks2 to • 2-3 Tbsp. canola oil
spice mixture in bowl, coating chunks3 evenly on all sides. • 1 onion, sliced
• 2-3 cups chicken broth (depending on the
See cooking methods on page 5. cooking method)
SPICE BLEND
1. Whole Pork Butt 2. Pork Butt Chunks 3. Coated Pork Butt • 3 Tbsp. paprika
• 1-2 Tbsp. kosher salt
• 2 tsp. black pepper
• 1 tsp. granulated garlic
• 2-3 chipotle peppers in adobo sauce, minced
(can use more or less depending on the
degree of spiciness you enjoy)
• ⅓ cup dark brown sugar, packed
• ¼ cup red wine vinegar
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Spicy Tender Pulled Pork
Cooking Methods
OVEN
Preheat oven to 375 degrees F.
In a large Dutch oven, heat oil over medium-high heat; when oil is hot, add
prepared pork chunks to pot, browning on all sides, working in batches and
removing browned pork to a bowl as you go.
Place onions into drippings in pot, then top with browned pork; add three cups
of broth to pot, then cover Dutch oven with a tight-fitting lid.
Place pot into preheated oven on center rack and bake for one hour. Reduce
heat to 325 degrees F. and continue to cook pork an additional two to three
hours, or until pork chunks are very fork-tender when pierced.
Remove pork from the pot and place onto a large cutting board; use two forks
to shred pork, discarding any fat.
SLOW COOKER
In a large skillet, heat a bit of canola oil over medium-high heat; when oil is hot,
add prepared pork chunks to skillet, browning on all sides, working in batches
and removing browned pork to a bowl as you go.
Place onions across the bottom of a large, greased slow cooker. After browning
pork, place on top of onions, then add two cups of broth to slow cooker.
Cook on low for seven to eight hours, turning pork occasionally, until each
chunk is very fork-tender when pierced.
Remove pork from slow cooker and place onto a large cutting board; use two
forks to shred pork, discarding any fat.
PRESSURE COOKER
Heat oil in the pressure cooker pot; when oil is hot, add prepared pork chunks
to pot and brown on all sides, working in batches and removing browned pork
to a bowl as you go.
Add onions to the drippings in the pot, along with one cup of broth; return
pork to the pressure cooker pot and lock the lid into place.
Choose high setting for 70 minutes. When timer goes off, use a natural
pressure release for 20 minutes, then perform a quick release to remove any
remaining pressure in the pressure cooker chamber. Check pork chunks to be
sure they are very fork-tender. (If pork is not tender, pressurize pot again for an
additional 20-25 minutes with another natural release.)
Remove pork from pressure cooker and place onto a large cutting board; use
two forks to shred pork, discarding any fat.
5
Korean Pulled Pork Tacos
with Cashew Slaw
Combine hoisin, garlic, scallions and ginger root in a large • 5 cups cooked, shredded pulled pork
skillet over medium heat; add cooked pulled pork to skillet, • 1 cup hoisin sauce
stirring to coat until warmed through. • 4 garlic cloves, minced
• 6 scallions, sliced
CASHEW SLAW • 1 Tbsp. freshly grated ginger root
In a large bowl, toss coleslaw with vinegar, brown sugar and • Small flour tortillas
salt. Chill slaw until ready to serve with pork tacos. Just prior to
serving slaw, toss in cashews. CASHEW SLAW
• 1 lb. coleslaw mix
TO PREPARE TACOS • 3 Tbsp. rice wine vinegar
Brown tortillas on each side in a bit of butter on a hot • 2 Tbsp. brown sugar
cast-iron griddle. • Pinch of kosher salt
• ⅔ cup honey-toasted cashews
To serve tacos, place warm pork filling into browned tortillas,
top with slaw and enjoy!
6
Pulled Pork Quinoa
Enchilada Bake
Preheat oven to 375 degrees F. In a large bowl, combine • 2 cups cooked, shredded pulled pork
cooked pulled pork, cooked quinoa, enchilada sauce, green • 1 cup quinoa, any color, cooked according to
chiles, corn, black beans, cilantro and spices; season to taste package directions, cooled and fluffed
with salt and pepper; fold in cheddar cheese. • 10 oz. can green enchilada sauce
• 4 oz. can chopped green chiles
Spread mixture into a greased 10" cast-iron skillet or baking
• 1 cup frozen corn, thawed
dish. Bake uncovered for 15-20 minutes or until hot throughout.
• 1 cup cooked black beans (if using canned
Remove from oven and top with salsa, Cotija cheese, avocado, beans, drain and rinse)
tomatoes, sour cream and cilantro, as desired. Serve at once. • ¼ cup chopped fresh cilantro
• 1 tsp. chili powder
• 1 tsp. ground cumin
• 1 cup shredded sharp cheddar
• Toppings
7
Grilled Pineapple
Pork Sliders
In a large cast-iron skillet, heat a bit of oil over medium-high • 5-6 cups cooked, shredded pulled pork
heat; add shredded pulled pork to hot oil and brown pork, • 1 yellow onion, diced
crisping it up just a bit. Remove pork from skillet and reserve. • 3 cloves garlic, minced
• 1-2 jalapeños, seeds and membranes
Add onions to drippings in skillet and cook over medium heat
removed, minced
for three to four minutes or until onions have softened; stir in
• 1 cup pineapple juice
garlic and cook an additional minute.
• ½ cup soy sauce
Add jalapeños, pineapple juice and soy sauce to skillet, stirring • 12 rings (slices) fresh pineapple
to combine; return pork to sauce in skillet and heat throughout. • ⅔ cup mayonnaise
• 1 tsp. freshly grated ginger root
Meanwhile, place pineapple slices onto a hot, oiled grill or grill
• 1 Tbsp. sweet Asian chili sauce
pan and cook until a nice golden-brown in color.
• ¼ cup chopped fresh cilantro
In a small bowl, combine mayonnaise with ginger root, chili • 1 package King's Hawaiian sandwich/slider
sauce and cilantro. buns (12)
To prepare sliders, slather buns with prepared spread, then top
with prepared pulled pork and grilled pineapple. Then devour!
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Notes
Serve topped with your favorite
condiments — salsa, chopped cilantro,
sliced olives, sour cream, green chiles
Inverted Pulled — as desired.
Pork Tamale Pie
In a bowl, combine dry ingredients and set aside. • 1 cup cornmeal
• ¾ cup flour
In a separate bowl, combine eggs with buttermilk and melted
• 1 ½ tsp. baking powder
butter; add egg mixture to dry ingredients and stir just until
• ½ tsp. baking soda
mixture is combined. (Mixture may be a little lumpy.)
• 2 Tbsp. granulated sugar
Pour prepared cornmeal mixture into a 10”–12” greased cast- • 2 eggs, beaten
iron skillet. Bake uncovered in preheated 375 degree F. oven for • 1 ½ cups buttermilk
20-22 minutes, or until a knife inserted into the center comes • ½ cup butter, melted and cooled slightly
out clean and top of cornbread is golden-brown. • 10 oz. can enchilada sauce, red or green,
whichever you prefer
Remove cornbread from oven and pour enchilada sauce over
• 2-3 cups cooked, shredded pulled pork
the top, using a fork to prick the cornbread and work some of
• 1-2 tsp. of your favorite Southwest seasoning
the enchilada sauce down into it.
blend
In a small bowl, combine pulled pork with seasoning and • 1-2 cups cooked pinto beans
beans; place pork mixture on top of cornbread and enchilada • 1 cup shredded sharp cheddar cheese
sauce, spreading out evenly, then sprinkle cheese over the top.
Bake tamale pie, uncovered, for 20-25 minutes, or until hot
throughout and golden-brown and bubbly on top.
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