This recipe calls for two pork tenderloins, which is enough meat to serve four to six people. In my situation, one was finished at 18 minutes and the other at 20.

Imagine tender, smoky pulled pork piled high on soft, sweet slider buns, often topped with a tangy coleslaw or a drizzle of extra BBQ sauce. These Pulled Pork Sliders are a classic for a reason – they ...

Making pulled pork is really about deciding how you’re going to flavor it and what method you’re going to use to cook it, so to help you make the perfect recipe, we’ve mapped out all of your ...

Ingredients. 5 lb. boneless pork butt (shoulder) 1-1/2 tsp. smoked paprika; 2 tsp. black pepper; 1 tsp. cayenne; 1 tsp. dried thyme; 1 tsp. garlic powder ...

This rub recipe is perfectly portioned for a 4-pound cut of pork, but you’ll find adjustments in the notes for larger portions. The balance of brown sugar, smoked paprika, chili powder, and ...

Whether you've got all day to tend a smoker or need a no-fuss, set-and-forget route to tender shredded pork, we've got the recipe for you.

Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours or until pork is very tender. Remove pork to a large cutting board or platter and let rest for 10-15 minutes. Pull, slice or chop to serve.

Season pork with rub heavily. Place pork in roasting pan and pour coke in bottom of pan. Cover with foil shiny side out and place in oven Roast in oven for 11 hours.

Not only does this recipe use leftover pulled pork, but it also shows you how to freeze the whole quesadilla for an even easier weeknight meal. When you're ready to eat, just defrost and cook in a ...

Add the pork back to the pot, cover and bake at 300 degrees for 2½ to 3 hours. The meat should be so tender that the bone has completely separated from the rest of the meat.