Recipes for "pulled pork"

Purée all of the sauce ingredients (everything except the bay leaf, the pork and the buns) in a blender until smooth.

If you have extra time, marinate the pork in the sauce overnight or for several hours before cooking.

Put sauce, bay leaf, and pork into a large pot and add 1 quart of water. Bring mixture to a boil, then reduce to a simmer. Cook, covered, turning frequently, for 2 hours or until the meat pulls apart easily with a fork.

Remove from heat and cool pork in the sauce. When cool enough to touch, remove the pork from the sauce and shred into small pieces. Set aside.

Annika Panikker

Put the sauce back on the stove and bring it to a low boil. Let the sauce boil down until it has been reduced by two thirds. Add the pork back to the sauce. Salt to taste.

Remove the bay leaf before serving. Serve the pork hot over open-face hamburger buns.

Stir barbecue sauce, onion, ketchup, brown sugar, salt, black pepper, and chili powder in a slow cooker; add pork loin and coat with sauce. Cover and cook on High until pork is very tender, about 4 1/2 hours. Shred pork with 2 forks. Keep warm on Low until ready to serve.

Serve on onion rolls.

Combine brown sugar, garlic powder, 2 tablespoons black pepper, red pepper flakes, 2 tablespoons salt, and paprika in a bowl. Rub the spice mixture over pork butt, cover, and refrigerate 5 hours or overnight.

Pour beef stock and 1/2 cup hot sauce in a pressure cooker. Stir in 3 tablespoons honey, 1 tablespoon molasses, maple syrup, and 4 crushed garlic cloves. Place the pork butt in the pressure cooker, seal the lid, and bring up to low pressure over high heat. Reduce the heat to low, maintaining low pressure, and cook for 2 hours.

While the pork is cooking, make the coleslaw. Mix mayonnaise, Dijon mustard, 1 teaspoon hot sauce, white vinegar, 1 teaspoon salt, and 1 teaspoon black pepper in a bowl. Add the coleslaw mix and toss to coat. Cover and refrigerate.

Turn off the heat and let the pressure reduce naturally; remove the lid and let the pork rest for 5 minutes. The meat should shred easily with a fork; if it doesn't fall off the bone, reseal the lid, turn on the heat, return the pressure cooker to low pressure, and cook for another 30 minutes.

Remove meat from the pressure cooker, reserving 1/4 cup cooking liquid. Shred the meat using two forks and set aside.

Heat vegetable oil in a saucepan over medium heat. Stir in 5 cloves of garlic; cook and stir until the garlic is fragrant and just starting to turn brown, about 3 minutes. Remove from heat and stir in ketchup, 1/2 cup honey, 2 tablespoons hot sauce, 2 tablespoons molasses, cider vinegar, and reserved cooking liquid. Season with salt and black pepper to taste. Bring the sauce to a simmer over medium heat.

Fill each Kaiser roll with two big forkfuls of pork, two tablespoons of barbeque sauce, and 2 spoonfuls of coleslaw.

Whisk paprika, brown sugar, garlic powder, salt, and pepper together in a large glass or ceramic bowl. Add pork and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 30 minutes.

Turn on a multi-functional pressure cooker (such as Instant Pot), add oil, and select the Sauté function. Cook pork in batches until browned, 5 to 7 minutes.

Return all pork to the pot; pour in barbecue sauce and water. Close and lock the lid; select the Manual function and set the timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to the manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid; transfer pork to a separate plate.

Select the Sauté function again; simmer sauce until thickened, about 10 minutes.

While the sauce is simmering, shred pork with 2 two forks.

Add pork back to the pot and mix to combine. Serve pork and sauce on rolls.

Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.

Combine onions and beer in prepared slow cooker. If necessary, cut meat so it will fit in cooker. In a small bowl, combine the chili powder, teaspoon cumin, black pepper, and garlic powder. Sprinkle the mixture evenly over all sides of meat; rub in with your fingers. Place meat in cooker.

Cover and cook 8 to 10 hours on low or 5 hours on high.

Transfer meat to a cutting board. Pull meat apart into shreds using two forks. Return meat to the slow cooker. Stir in barbecue sauce, vinegar, honey, teaspoon cumin, and ginger gently with a rubber spatula. Heat through.

Spoon meat into buns with a slotted spoon. Drizzle with sauce mixture as desired. Top with Lime Carrot Slaw.

Lime Carrot Slaw: Place a bag of pre-shredded cabbage and carrots into a large bowl. In a screw-top jar, combine olive oil; lime zest; lime juice; jalapeno; honey; salt; and black pepper. Cover and shake to combine. Stir into the cabbage mixture.

Preheat oven to 250 degrees F (120 degrees C).

Mix brown sugar, paprika, garlic powder, black pepper, and salt in a bowl. Spread mustard over pork roast and sprinkle with brown sugar mixture, using the entire amount. Line a shallow baking dish with aluminum foil. Place a rack in the prepared baking dish and arrange pork roast on rack.

Bake in the preheated oven until very tender, 9 to 11 hours. Let pork cool, then shred into bite-size pieces. Stir barbeque sauce into pork to moisten; serve with hamburger buns.

Preheat the oven to 300 degrees F (150 degrees C).

To make the spice mixture: Combine 1/4 cup salt, 1/4 cup black pepper, 1/4 cup Italian seasoning, rosemary, granulated garlic, granulated onion, 1 tablespoon red pepper flakes, and lemon pepper together in a medium bowl. Set aside.

Place pork shoulder in a large roasting pan. Combine lemon juice, 1 tablespoon oil, vinegar, and Worcestershire sauce together in a small bowl; rub on pork. Sprinkle pork all over with prepared spice mixture. Pour white wine, chicken stock, and 4 crushed garlic cloves into the roasting pan.

Cover pan tightly with heavy-duty aluminum foil and roast in the preheated oven until tender, and a thermometer inserted into the thickest part reaches at least 200 degrees F (95 degrees C), 3 to 4 hours. Transfer pork to a cutting board; cool slightly before pulling. Using two forks, shred into bite-size pieces. Transfer to a large bowl; toss with some of the pan juices to moisten.

Increase oven temperature to 500 degrees F (260 degrees C).

Heat 1 tablespoon oil in a large pot or Dutch oven over medium-high heat; add goat horn peppers, bell pepper, onion, 1 tablespoon Italian seasoning, 1 teaspoon red pepper flakes, salt, and black pepper. Cook until onion softens and turns golden, about 12 minutes.

Stir in mushrooms, garlic-basil spread, and Marsala wine; cook until wine reduces and mushrooms soften, about 5 minutes. Mix pulled pork and pesto sauce into vegetable mixture; cook until heated through, about 10 minutes. Divide pork mixture between hoagie buns; top each with 1/2 cup mozzarella cheese.

Transfer sandwiches to a baking sheet; bake until cheese melts, about 5 minutes. Top with cherry tomatoes and basil.

Add the quartered tomatoes, chopped onion, and garlic cloves to an oven-proof dish around 9 x 13 inches in size. Drizzle with the olive oil and tuck the chiles under the tomatoes (to keep them from burning).

Bake until the tomatoes and onions are tender and lightly charred on the edges, about 30 minutes.

Remove the baking dish from the oven and add the water while it is still hot. Use a wooden spoon to stir and scrape up all of the roasted bits from the bottom of the dish.

Simply Recipes / Susy Villasuso

Simply Recipes / Susy Villasuso

Place all the roasted vegetables, chiles, and juices into a blender. Add the salt, pepper, and cumin and blend until a smooth sauce forms. If needed, add more water (up to 1/4 cup) to reach the right consistency. Set the enchilada sauce aside.

Simply Recipes / Susy Villasuso

Reduce the oven temperature to 350°F/180°C. Place the leftover carnitas or pulled pork in an oven-proof dish and cover tightly with foil. Bake until warm, about 20 minutes.

Meanwhile, prepare a medium frying pan with half of the vegetable oil and warm it up over medium-high heat. When hot, add a corn tortilla (or multiple tortillas in a single layer, depending on the size of your pan) and lightly fry for about 30 seconds on each side. Don’t let it get too crispy—you want the tortilla to be pliable and sturdy.

Place the tortilla on a large plate or tray and repeat with the rest of the tortillas. Add more oil to the pan as needed.

Simply Recipes / Susy Villasuso

Once the filling has been heated and the tortillas are ready, add roughly 1/3 cup of carnitas to a lightly fried tortilla and sprinkle with cheese (you’ll be making about 12 enchiladas).

Wrap the tortilla around the filling into a taquito-like shape and place it into a medium-sized baking dish (about 7 x 11 inches). Repeat with the rest of the filling and tortillas until your dish is full (reserving about half of the cheese for the top), nestling the enchiladas next to each other in a single layer.

Simply Recipes / Susy Villasuso

Pour the enchilada sauce on top of the enchiladas and distribute evenly. Top with the remaining grated cheese.

Bake until the cheese fully melts, about 10 minutes.

Serve immediately while the enchiladas are still warm. Add spoonfuls of sour cream on top and garnish with the onion and cilantro, as desired.

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Simply Recipes / Susy Villasuso

Simply Recipes / Susy Villasuso

Simply Recipes / Susy Villasuso

Rub the 5 spice powder into the pork chunks, all over, and let sit while you prepare the sauce in the next step.

Whisk together the hoisin sauce, soy sauce, honey, sherry, ginger, and garlic in a medium bowl.

Place the seasoned pork shoulder pieces in a slow cooker, cover with the sauce.

Cook until the meat easily pulls apart. About halfway through the cooking, turn the meat over in the pot.

Use a ladle or a large metal spoon to remove excess fat that has risen to the surface while the meat has been cooking. Don't discard it yet, you may want to add some of it back.

Use two forks to pull apart the pork into shreds. If the pork still seems dry, add back some of the fat.

Top with sliced green onion or cilantro.

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Whisk together the dry rub ingredients in a small bowl.

If the roast is tied up with butcher string, untie it. Pat the roast dry with paper towels. Rub the spice mix all over the roast, reserving any leftover spice mix for later.

Let sit at room temperature for at least 1 hour before cooking. You can also let marinade overnight in the fridge, then bring the roast to room temperature.

Heat the olive oil in a frying pan on medium high heat. (If you are using a slow cooker with a removable container that can be used on the stove top, use that. Otherwise, use a separate pan.) Place the roast in the pan and brown on all sides.

Place the roast in a slow cooker, and add any reserved spice rub. Cook on the low setting for 6 to 10 hours, until the pork is fall-apart tender.

Remove the roast from the slow cooker and place on a cutting board. Cut into large chunks. Then, use two forks to pull the meat apart into bite-sized shreds.

Return the shreds to the slow cooker and toss to coat with the juice from the roast. (Alternatively you can just shred the roast with two forks in the slow cooker itself.)

Serve with warm tortillas, avocados, shredded cabbage, sliced radishes, cilantro, and a splash of lime juice or salsa.

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Place pork roast in a slow cooker; season with garlic powder, poultry seasoning, salt, and black pepper. Add broth, 3 stalks celery, quartered onion, and apple.

Cover slow cooker. Cook on Low until very tender, about 8 hours. Transfer pork roast to a large platter. Discard juice and vegetables. Shred pork roast with a fork; return to slow cooker.

While pork roast is cooking, melt butter in a large saucepan. Add 2 cups chopped celery and 1 1/2 cups chopped onion; cook until onion is translucent, about 5 minutes. Add ketchup, water, vinegar, brown sugar, Worcestershire sauce, mustard, liquid smoke, and garlic powder. Reduce heat to low; simmer, stirring occasionally, until sauce is thickened, about 10 minutes. Pour barbecue sauce over shredded pork.

Cover slow cooker. Cook on Low until flavors combine, about 2 hours more.

In a small bowl, combine the spice rub ingredients. Pat the pork dry with paper towels, then sprinkle with half of the spice rub. Turn and rub the spice into the pork until the pieces are evenly coated.

Leave the pork to absorb the rub and to take the chill off the meat, at least 15 minutes or up to an hour. (Room temperature pork will sear better!)

Select the “sauté” program on your pressure cooker and add the oil to the pot. (If you are using a stove-top pressure cooker, heat the oil over medium heat.)

Use a pair of tongs to lower the pork into the pot so the side with the most fat is facing down. Sear for 5 minutes. Flip it over and sear it for 5 more minutes. Both sides should be browned.

Sprinkle the remaining spice rub over the pork, then pour the pineapple juice over the top.

Place the lid on your pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. Select the “Manual” program on the pressure cooker and set the time to 1 hour and 15 minutes at high pressure. (For stove-top pressure cookers, cook for 60 minutes at high pressure.)

It will take about 10 minutes for your pressure cooker to come up to pressure, and then the cooking time will begin.

After the cooking time ends, let the pot sit and naturally release pressure for about 20 minutes. Then, vent the remaining steam. (For stove-top pressure cookers, perform a quick pressure release.)

Use tongs to transfer the pork to a large baking dish or sheet pan, but be very gentle—the pork will be VERY tender and will fall apart easily!

Then, use heat-proof mitts to lift the inner pot out of the pressure cooker, pour the cooking liquid into a fat separator, then pour the liquid back into the pot. Reserve the fat.

(Alternatively, let the cooking liquid stand for about 10 minutes until the fat floats to the top, then use a shallow spoon to skim as much fat as possible from the surface.)

Return the pot to the pressure cooker, select the “sauté” program, and let the cooking liquid reduce for 10 minutes. (If you are using a stove-top pressure cooker, do the same thing over medium heat.)

While the liquid is reducing, use a pair of forks to shred the pork.

To make crispy carnitas, place the pan of shredded pork 6 to 8 inches below the broiler and broil for 5 to 10 minutes until the tips and edges of the pork are browned and crispy.

It's fine to skip this step if you're making a recipe where you don't need the pork to be crispy.

Return the pork to the pot with the reduced cooking liquid and toss to coat the pork evenly. If the pork seems a little dry, add a tablespoon or two of the reserved fat.

Serve it in tacos with the fixings listed above, or in burritos, rice bowls, or on a tostada salad.

Place the broth, apple cider vinegar, jalapeño, and onion in the bottom of your slow cooker in an even layer.

Combine the brown sugar, pepper, salt, paprika, and garlic powder in a small bowl to make the dry rub. If you’d like to make the optional barbecue sauce, set aside 1 tablespoon of the rub.

Dry off the surface of your pork shoulder with paper towels. Use your hands to thoroughly pat and rub the seasoning all over the surface of the pork. Gently place in the slow cooker, being careful not to dislodge too much of the rub.

Cover and cook on low until it easily pulls apart when you pierce it with a fork and twist, 8 to 9 hours.

Move the pork from the slow cooker to a platter and let rest for 20 minutes. Remove any large fatty pieces and discard, if desired, then use two forks to shred the pork. Add some of the juices, jalapeño, and onion to keep moist.

For a crispy carnitas texture (which I personally Iove), spread the pulled pork out onto a sheet pan and drizzle over about 2 tablespoons of the juices from the slow cooker. Preheat your broiler to high. Place the pan 6 inches from your broiler element until the edges of the meat are browned and crispy, 5 to 6 minutes.

In a small bowl, combine the ketchup, pork drippings, reserved spice rub, and molasses and until smooth. Toss with the pulled pork.

Store in an airtight container in the refrigerator for up to 5 days or freeze in a zip-top or vacuum-sealed bag for up to 3 months. Reheat servings in the microwave or in a pan on the stove.

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Gather the ingredients.

Pour vegetable oil into the bottom of a slow cooker. Place pork roast into the slow cooker; pour in barbeque sauce, vinegar, and chicken broth. Stir in brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on Low for 10 to 12 hours or High for 5 to 6 hours until pork shreds easily with a fork.

Remove pork from the slow cooker, and shred the meat using two forks. Return shredded pork to the slow cooker, and stir to combine with juices.

Spread the inside of both halves of hamburger buns with butter. Toast buns, butter-side down, in a skillet over medium heat until golden brown. Spoon pulled pork into toasted buns.

Serve and enjoy!

Gather all ingredients.

Place pork shoulder in a large pot and add enough apple cider to cover. Combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder in a bowl.

Mix 1/4 cup of sugar rub into cider; reserve remaining rub. Cover the pot and refrigerate for 12 hours. Preheat the smoker to 210 degrees F (99 degrees C). Add enough wood chips to the smoker.

Pour cider brine into the water pan of the smoker; add onion and 1/4 cup more sugar rub.

Spread remaining sugar rub over pork shoulder. Transfer pork to the center of the smoker.

Smoke pork until very tender or until it reaches an internal temperature of 200 degrees F (95 degrees C), about 8 hours. Monitor hickory chips and liquid, adding more as needed.

Transfer pork to a large platter and let it rest for 30 minutes before shredding with forks.

Place pork into the slow cooker. Season with salt, pepper, onion powder, and garlic powder. Pour beer into the bottom of the slow cooker. Cover and cook on High for 1 hour. Reduce the heat to Low and cook until meat is tender and can be easily pulled apart with a fork, 8 to 10 hours.

Remove pork from the slow cooker and shred with two forks. Discard cooking juices. Return shredded pork to the slow cooker and stir in barbecue sauce. Cover and cook on Medium for 1 hour.

Remove and discard any string from pork roast; trim excess fat.

Combine chili powder, oil, garlic, black pepper, cumin, coriander, paprika, allspice, and salt in a bowl; rub all over roast, working spice mixture into pork. Marinate in the refrigerator, 30 minutes to overnight.

Transfer roast to a slow cooker. Combine ketchup, vinegar, molasses, and mustard; pour over roast. Cover slow cooker.

Cook on Low until very tender, 8 to 10 hours.

Transfer roast to a large bowl. Discard any visible fat. Separate pork into long strands, using two forks. Return shredded pork to the slow cooker; stir to combine with juices.

Strain 1 ½ cups cooking liquid into a saucepan. Whisk in cornstarch; bring to a boil. Cook, stirring, until thickened and bubbling. Serve pork on soft rolls drizzled with sauce.

Gather all ingredients.

Fill a large, heavy-bottomed pot with oil to a depth of 2-inches. Heat oil to 350°F over medium. Line a plate with paper towels and set aside.

Using an apple corer, hollow out the inside of the pickles, leaving 1/8-inch pickle border, discarding seeds and pulp.

Stir together pork and cheddar in a medium bowl until evenly combined. Stuff each pickle with pork mixture (3 to 4 tablespoons per pickle).

Place 1/2 cup of the flour in a shallow dish. Pat stuffed pickles dry with paper towels and then roll in flour until lightly and evenly coated all over.

Insert a (6-inch) skewer lengthwise through each pickle.

Whisk together cornmeal, cornstarch, sugar, baking powder, salt, pepper, and remaining 1/2 cup flour in a medium bowl. Whisk in egg and buttermilk until smooth.

Pour batter into a tall glass. Working with one pickle at a time, dip pickle into batter, letting excess drip off; immediately lower battered pickle gently into hot oil.

Fry, turning often, until golden all over, 4 to 5 minutes. Transfer to a paper towel-lined plate to drain. Repeat battering and frying process with remaining pickles.

To serve, drizzle with ranch dressing and BBQ sauce, and serve with more sauce on the side.

Combine water and vinegar in a slow cooker set to Low.

Rub oil over entire pork shoulder and let rest for 5 minutes.

Mix brown sugar, seasoned salt, black pepper, cumin, cayenne pepper, garlic powder, onion powder, and cinnamon together in a bowl; rub over entire pork shoulder. Place pork shoulder into the slow cooker. Cover and cook on Low for 6 to 8 hours.

Transfer pork shoulder to a work surface and let rest for 10 minutes. Discard cooking liquid from the slow cooker. Place pork back into the slow cooker and shred. Stir in barbecue sauce.

In a small bowl, mix mild paprika, light brown sugar, hot paprika, celery salt, garlic salt, dry mustard, ground black pepper, onion powder, and salt. Rub spice mixture into the roast on all sides. Wrap in plastic wrap, and refrigerate, 8 hours, or overnight.

Prepare a grill for indirect heat.

Sprinkle a handful of soaked wood over coals, or place in the smoker box of a gas grill. Place pork butt roast on the grate over a drip pan. Cover grill, and cook pork until pork is tender and shreds easily, about 6 hours. Check hourly, adding fresh coals and hickory chips as necessary to maintain heat and smoke.

Remove pork from heat and place on a cutting board. Allow the meat to cool, approximately 15 minutes, then shred into bite-sized pieces using two forks. This requires patience.

In a medium bowl, whisk together cider vinegar, water, ketchup, brown sugar, salt, red pepper flakes, black pepper, and white pepper. Continue whisking until brown sugar and salt have dissolved. Place shredded pork and vinegar sauce in a large roasting pan, and stir to coat pork. Serve immediately, or cover and keep warm on the grill for up to 1 hour until serving.

Peel mangos and remove the pits. Place the pits into a slow cooker, then roughly chop the mango and set aside. Place pork shoulder into the slow cooker and season with pepper, salt, and 1 teaspoon chipotle powder. Pour in balsamic vinegar and water.

Cover and cook on Low until the meat is very tender, 5 to 8 hours. Once done, drain the pork, discarding the cooking liquid and mango pits, and shred with two forks.

While pork is cooking, purée chopped mango in a blender until smooth, then pour into a saucepan along with honey, remaining chipotle powder, and whiskey. Bring to a simmer. Reduce heat to medium-low and simmer, stirring frequently, until mango has reduced and darkened slightly, about 10 minutes. Stir in barbecue sauce and remove from the heat.

Return shredded pork to the slow cooker and stir in mango barbecue sauce. Cover and cook on High until pork absorbs the barbecue sauce, 1 to 2 hours.

Gather the ingredients.

Place pork tenderloin in a slow cooker; pour root beer over top.

Cover and cook on Low until pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to the individual slow cooker.

Drain well. Stir in barbecue sauce.

Serve on hamburger buns.

Serve and enjoy!

Place pork tenderloin in a slow cooker; generously season with Greek seasoning. Pour pepperoncini with juice over pork.

Cover slow cooker. Cook on High for 4 hours.

Shred pork using 2 forks. Cook 10 to 15 minutes more.

Place pork in a slow cooker and add enough water to cover the bottom of the slow cooker.

Cook on Low for 7 hours. Transfer pork to a bowl and shred with two forks. Return pork to slow cooker and stir in barbeque sauce. Continue to cook on Low for 45 minutes to 1 hour.

Spoon a generous amount of pork into each roll to serve.

Place pork roast in a slow cooker. Whisk ketchup, brown sugar, vinegar, onion soup mix, and hot sauce together in a bowl until well combined; pour over pork roast. Turn pork to coat completely.

Cook on Low for 8 to 10 hours or High for 4 to 6 hours. Shred pork with 2 forks. Serve on hamburger buns.

In a small bowl, combine all of the ingredients for the rub. Trim your pork shoulder of excess exterior fat. Massage the rub into the meat.

Place the pork in a 6-quart slow cooker. Pour in both ciders. The liquid should come about 3/4 of the way up the side of the meat; the meat should not be completely submerged.

Cover with the lid, and set slow cooker to low heat for at least 8 hours.

Let the pork with the cooking liquid cool completely while still in the slow cooker insert on the counter. Transfer the pork to a cutting board and pour the cooking liquid into a separate storage container.

Transfer the pork back to the slow cooker insert and cover. Refrigerate the pork and the cooking liquid overnight or up to three days. (Refrigerating the pork whole, rather than shredded, helps keep it moist and prevents it from drying out too much until you're ready to serve.)

When ready to serve the pork, remove it and the cooking liquid from the refrigerator. Scrape any solidified fat from the outside of the pork and the surface of the cooking liquid.

Using your fingers or two forks, shred the pork. You can do this right in the slow cooker, on a sheet pan, or on a cutting board. Pick out and discard any large pieces of fat as you go.

Warm the shredded pork in the slow cooker on the Low or Warm setting while you prepare the sauce. If the pork seems dry at any point, stir in a few tablespoons of the leftover cooking liquid.

Alternatively, you can warm the pork on a sheet pan covered with foil in a low oven.

Measure out two cups of the leftover cooking liquid. The remainder can be strained and saved for another purpose, or frozen for up to three months.

In a medium saucepan over medium heat, add the tomato paste and garlic. Whisk together and cook for about 1 minute until fragrant. Whisk in the remaining ingredients, finishing with the reserved 2 cups of cooking liquid.

Increase heat to medium high and bring to a gentle boil. Reduce the sauce, whisking occasionally until it has the viscosity of thick tomato soup, but not as thick as ketchup, about 15 minutes. Taste and adjust the seasoning as you wish.

Reserve about 1/2 cup of sauce to serve in a small bowl alongside the pork. Pour the rest of the sauce over the pork, toss to combine, and serve it to the masses.

Place a pile of pork on top of buttered, toasted buns, top with pickles, pickled onions, or extra sauce, and dig in.

Set a cast iron Dutch oven over hot coals. Heat butter until melted. Add onion; cook, stirring often, until soft and deeply browned in parts, 5 to 7 minutes.

Pour salsa and chicken stock into the Dutch oven; bring to a boil. Layer in 1/2 of the chips, Cheddar cheese, and pulled pork. Repeat with the remaining chips, Cheddar cheese, and pulled pork (see Cook's Note for recipe link). Cover and cook until cheese is melted, about 5 minutes.