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Kansas Pulled Pork


Last month I put up a recipe for Hawaiian Pulled Pork that is one of many of the different easy pulled pork recipes I have been cooking. This Kansas Pulled Pork recipe is my favorite one yet. I love pulled pork because you don’t really have to do anything to cook up a delicious meal. Just season the pork, put it over some heat, and let it cook for a few hours. Easy & Simple.

Delicious Rating: This is some delicious pork! The seasoning is spot on to give it a deep smoky flavor with a little bit of spice. I cook mine in a dutch oven on the stove and it turns out succulent every time. I serve it on a bun with some Red Cabbage Cole Slaw…or eat out of the pot with a fork, still good!

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5.0 from 5 reviews

Kansas Pulled Pork
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Yields: 8 servings
 
Serve with Red Cabbage Cole Slaw
Ingredients
  • 2 lbs pork shoulder
  • ½ cup brown sugar
  • 3 tbsp smoked paprika
  • 1 tbsp black pepper
  • 1 tbsp chili powder
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp salt
  • 1½ tsp cayenne pepper
  • 2 chicken bouillon cubes
Instructions
  1. Add all the ingredients except the pork in a bowl and mix well.
  2. Put pork in the heavy pot and add spices.
  3. Rub spice mixture over all the pork.
  4. Cover with water.
  5. Bring to a boil and cook for 10 minutes.
  6. Cover with a lid and reduce heat to a simmer.
  7. Cook for an additional 2-3 hours.
  8. Shred pork in pot with a couple of forks.

I usually buy pork shoulder or a mix of pork butt and shoulder. Trim only the huge pieces of excess fat but leave the regular fatty pieces for extra flavor.

Do not pour out the extra liquid in the pot when the pork is done. Shred the pork in the pot and it will soak up all the extra juice…yum!

Delicious!

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8 Responses to Kansas Pulled Pork

  • So, I gotta know – Why is it “Kansas” pulled pork? Was the pig not taught evolution in school, or did he change his name to “Google” for a month? (Disclaimer: I live in Kansas).

  • GM says:

    I’m making this for dinner tonight, it looks incredible! Question, after I rub the seasoning on the meat what should I do with the remaining seasoning? I have about half left, add it to the pot with water or just toss it? I don’t want to lose any favor. Thanks!!!

    • You can add the extra seasoning to the pot, I usually give the meat as good a rub as I can so as to take in the whole mixture and add any left to the pot before adding the water. Let me know how the pork turns out for you GM!

  • GM says:

    Thank you Raven! In the morning I coated the meat with the seasoning and then recoated the meat with the remaining seasoning right before starting it so I ended up using it all! After three hours I shredded it then cooked it for an additional 30 minutes and let me tell you.. It was fabulous! My family loved it and said they want me to only make your pulled pork from now on. Thank you for sharing!!

  • Bob says:

    I have cooked for many years, but had never made pulled pork. After looking at a lot of pulled pork recipes to see which looked the best, I settled on yours — and am I glad!

    For anyone reading this who has little to no experience in cooking pulled pork, I highly recommend trying this recipe without altering it for the first time. (The only exception might be the amount of red pepper. If you’re sensitive to it, you might try less to start. You can always stir more in near the end of the cooking time.) That said, I’m offering the following for encouragement to anyone who might be able — or want — to follow the recipe to the letter. I made only one material change (regular paprika and smoke flavoring substituted for smoked paprika) and cooked it slightly differently because I had to.

    I usually find something I’d like to change in recipes (don’t we all?), but yours looked good at first glance, so I tried to remain as true to your recipe as I could. I found a nice 5-pound roast on sale, so I used that and multiplied all the other ingredients by 5/2. (What a stroke of luck — LOTS of delicious leftovers!) I didn’t have any smoked paprika and I don’t know how it differs from regular paprika, so I took a chance and a wild guess and used the regular paprika and added a few drops of liquid smoke to the pot. The only other thing I did differently I did because I have difficulty maintaining a low, steady simmer on my stove — so, after boiling the roast for 10 minutes, I transferred the covered pot to the 275° oven for about 4 hours.

    I served it with a sweet homemade cole slaw and set a few different BBQ sauces out on the table at mealtime — but none of my family bothered reaching for sauce! This pork is wonderfully flavorful just the way it is. Thank you very much for sharing this great recipe!

    P.S. The hint of chili and heat gave me a crazy (?) idea: I am going to add a bit more seasoning (cumin and cayenne pepper) to some of my left over pork and make tamales from it this weekend!

  • Bob says:

    The second paragraph of my previous comment should have read “… encouragement to anyone who might not be able — or want — to follow the recipe to the letter…”

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