How to Make Pulled Pork or Beef

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By MarlaineMarie
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Pulled pork or beef isn’t an exotic cut of meat – in fact, it’s a cooking technique that gives you some of the best meals out of the toughest, cheapest cuts of meat. Inexpensive roasts can be cooked in a slow oven or a slow cooker. I make this as a roast for a first meal and then as pulled pork or beef sandwiches as a second and/or third meal. This easy recipe gives you a couple of cooking options as well.

Difficulty: Easy

Instructions

Things You'll Need:

3 to 6 pound pork or beef roast
Salt and Pepper
2 teaspoons Paprika
1 teaspoon of unseasoned meat tenderizer
Dutch oven - 6 to 8 quart size
Enough water to keep about an inch of water in the bottom of the pot
Your favorite barbecue sauce
Good hard rolls or buns

Step 1

Preheat oven to 325 degrees. Put pork or beef roast in the Dutch oven, fat side up. Sprinkle the entire roast with the spices. Use a fork to pierce the meat and drive the spices in. Pour enough water into the bottom of the pot to fill to a depth of about an inch or so.
Step 2

Cover and bake for about 4 hours, checking the liquid level occasionally. Remove and let cool for about 15 minutes. Shred the meat by hand (explains the pulled part – yes?) or using a couple of forks.
Step 3

Pork Roast Ready For Dinner

{For a sliced roast, allow to bake for 3 hours. Remove from oven and let cool for 15 minutes before cutting.}
Step 4

Return the pulled meat to the pot. Add your favorite barbecue sauce. Mix well and simmer on low for another 15 minutes.
Step 5

Serve on your choice of bread. The bread can either just hold your meat filling or make it a sandwich every one will beg for – so use a really nice hard roll or bun. Why cook something this long and then ruin it with cheap buns?
Step 6

I am not comfortable with slow cookers and I don't use mine very often. If the temperature is not hot enough, it’s just not going to be safe to eat anything that’s been merely “warmed” for 10 hours. If it’s too hot, it's going to stick and burn. Prepare as you would for the oven but set the crock-pot on medium for a good 8 to 10 hours, checking the liquid level every couple of hours.