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Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Each recipe is ready in 30 minutes or less to save you time and money while being inspired to try new recipes!
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Holly Nilsson
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This simple and hearty Brunswick stew recipe is comforting goodness in a bowl.
Lima beans, corn, pork, and chicken are simmered in a savory, seasoned, robust BBQ tomato soup base.
It’s been a Southern staple for generations!
Brunswick stew is a century-old recipe that hails from Brunswick, GA, and is sometimes referred to as Camp Stew. It’s a common dish served at community gatherings, events, or reunions.
Meat: This Brunswick stew recipe uses both pork and chicken.
Veggies: Frozen beans and corn don’t need to be thawed for Brunswick stew! Switch out frozen for canned beans or corn if desired.
Broth: The broth is what makes the flavor of this stew so different from beef stew. The broth combines chicken stock, barbecue sauce, and a touch of Worcestershire. Diced tomatoes add a zestly flavor and balance the sweetness from the BBQ sauce.
Keep leftover Brunswick stew in a covered container in the refrigerator for up to 4 days. Reheat portions on the stove or in the microwave. Freeze in zippered bags laid flat so you can store them upright and save freezer space.
Did you enjoy this Brunswick Stew Recipe? Leave a comment and rating below.
This Brunswick Stew is hearty, meaty, and savory.
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In a Dutch oven, melt the butter over medium heat. Add the onion and cook until softened, about 3 minutes. Add the garlic and cook just until fragrant, about 1 minute more.
Stir in the chicken stock, lima beans, corn kernels, diced tomatoes with juice, barbecue sauce, Worcestershire sauce, celery salt, black pepper, and cayenne pepper.
Bring the mixture to a boil, then reduce the heat to a simmer and let simmer uncovered for 15 minutes. Add the pulled pork and chicken and simmer for an additional 15 to 20 minutes or until the stew is thickened.
Any leftover cooked meat can be used in this recipe. Pork, smoked turkey, leftover chicken, or even browned beef, pork, or chicken.
Optional additions include 2 cups diced potatoes and/or 1 green bell pepper, diced.
Calories: 506 | Carbohydrates: 65g | Protein: 30g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 1491mg | Potassium: 873mg | Fiber: 5g | Sugar: 33g | Vitamin A: 564IU | Vitamin C: 18mg | Calcium: 119mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Main Course, Pork, Soup
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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![World’s Best Carolina Pulled Pork Recipe [+VIDEO] – Oh Sweet Basil](https://reportwire.org/wp-content/uploads/2015/09/worlds-best-carolina-pulled-pork-recipe-ohsweetbasil.com-21.jpg)
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Make the perfect Carolina pulled pork with this easy and delicious recipe. Impress your friends and family with this mouth-watering dish, complete with a step-by-step video tutorial.
Want to make the best pulled pork from your own kitchen? The key to making this Carolina pulled pork recipe is the brine. You’re actually going to start this recipe two days ahead of time with the brine, and it takes time to make tender, juicy pulled pork in the oven. So plan your schedule accordingly, and get ready for the best pulled pork of your life!
Make a batch of our very best macaroni salad and toss together a fresh fruit salad, and it’s party time!!
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When I think of BBQ, I can’t help but think of slow and low style, the Carolina way. In order to cook the best pulled pork, it’s essential that you plan ahead and spend some time prepping and cooking that delicious meat at those lower temperatures. This helps bring out all those flavors that melt in your mouth and allows that pork to literally fall apart. I know, we are all lazy and don’t want to, but trust me, this Carolina pulled pork recipe is so easy your dog could do it.
This recipe may seem like a process, but here’s the deal: you really just plop the pork in the fridge to marinate, and then transfer it to the oven. Although it takes a long time, you’re just going about your everyday life so it’s really not extra work on your part.
These idea for this pulled pork recipe come from watching Diners, Drive-Ins and Dives. Shout out to Guy, who gets to eat for a living! We occasionally watch his show on Netflix at night, and first of all, it makes us so hungry, but we also feel like we can totally guess when he doesn’t really enjoy something. We wish we could find out what he really thinks are the best and the worst of the places he has tried.
Anyway, I got a little off topic. Here are the secrets to the world’s best Carolina pulled pork.
There are three main components to this pulled pork recipe: the brine, pulled pork rub, and the homemade BBQ sauce. Here is what you will need for each component:
Of course, you’re welcome to use a store-bought sauce, but if you’re looking for the best pulled pork recipe ever, well, you need to use homemade barbecue sauce.
The measurements for all the ingredients can be found in the recipe card at the end of the post.
To make the best pulled pork, you’ve got to start with the best cut of meat. Most barbecue restaurants use whole bone-in pork shoulders, but they’re rarely available in grocery stores. If you find a whole shoulder, use it. Otherwise, we recommend a Boston butt, which is half of the shoulder, the other half being the picnic shoulder.
This pulled pork recipe looks lengthy, but each step of this recipe is incredibly easy. Here’s a quick overview of how to make pulled pork in the oven:
If you’re southern, you know this isn’t just a secret but practically a law in the south — LOW AND SLOW. I always laugh when people tell me they can’t make bbq, “I let it cook for over an hour and it was dry and hard as a rock!”
BBQ is very relaxed, just like southerners. It wants to hang out all day, and while you may think you’re overcooking it, you’re not! Our pork cooks for at least 12 hours, sometimes more if it’s a bigger butt (I feel like there should be a joke in there). Do not rush it.
If you’d rather make smoked pulled pork instead of oven pulled pork, we recommend following our Smoked Pulled Pork Recipe. It gives step-by-step instructions on smoking pulled pork on a Traeger.
Yes this can be done in the slow cooker, but we’ve found that it doesn’t do it justice. It is also hard to fit the size of pork butt you need into a crock pot. If you decide to try it, it will cook for the same amount of time on low. Follow the brining instructions as written, and no need to add any liquid to the slow cooker. There’s enough juice in the pork to keep cooking properly.
Reader Kate says:
“I’m heading up to my cabin and need a dinner for a large crowd a few hours after we arrive, wondering if I can cook the pork and then finish it off in the grill when we arrive? Or if it’s better to do all steps and then reheat it on arrival? Looks delish.”
Great question! We do this ALLLLLLL the time. Go ahead and make this pulled pork recipe, and then you have two choices. Pull it out of the oven and put it straight into the car and it will rest on the way to the cabin and be ready to eat two hours later.
Or make it, rest it, cool it and place in freezer bags, or to be honest, we use this Foodsaver and just suck the air out and freeze pork for use over the next three months. It’s super easy, and tastes perfectly fresh when we reheat. We just place it in the fridge to defrost and then reheat in a large pan with foil in a low oven or stove top with a little oil in the pan and a lid to keep the steam in so it’s juicy.
The key thing to remember when making this pulled pork recipe is to let the meat rest after it’s finished cooking. I told you, it’s lazy. Letting it rest redistributes the juices, and because it’s big and cooked for a long time you’re going to want to let it rest longer — like an hour or even two — before shredding.
Perhaps the biggest secret of all, and one that I cannot claim as my own as this is where Triple D (Diners, Drive-Ins and Dives) comes in, is to sprinkle a little more of the rub onto the meat before serving. We noticed many bbq joints weren’t just slathering on the sauce, but actually sprinkling that dry rub all over the shredded meat and tossing to let it sink it. You won’t believe what a difference it makes!
You can also use another type of bbq sauce in this pulled pork recipe! Carrian likes a thick, sweet sauce or a Carolina vinegar bbq, and I love this Carolina Mustard BBQ Sauce on my homemade pulled pork.
We recommend firing up the grill and making grilled corn to go with this Carolina pulled pork. It is so dang good every time! And just for pure comfort, add a side of Southern mac and cheese. A few other pulled pork sides we love are:
Leftover pulled pork should be stored in an airtight container in the refrigerator. It will keep for up to 3-4 days. This meat also stores great in the freezer. Let it cool completely and then place in ziploc bags (or better yet, use a Food Saver!). It will keep in the freezer for up to 3 months.
Use leftovers in pulled pork pizza or pulled pork nachos! If you want to just reheat it, turn on your oven and set the temperature to 250°F. Then, cover your meat with foil and put it into the oven when it’s ready. After you put it into your oven, let it heat for 30 minutes or until reaching an internal temperature of 165 °F.
Get ready for the juiciest and most flavorful pulled pork you’ll ever try! This recipe for Carolina pulled pork is a crowd-pleaser!
Want to make the best pulled pork from your own kitchen? This recipe for the world’s best Carolina pulled pork all starts with a brine.
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Mix all of the ingredients together in a ziploc bag. Set aside.
1 Tablespoon Onion Powder, 1 Tablespoon Smoked Paprika, 1 Tablespoon Garlic Powder, 1 Tablespoon Chili Powder, 1 ½ Tablespoon Kosher Salt, 1 Tablespoon Pepper, 2 teaspoons Cayenne Powder, 2 teaspoons Dry Mustard, 1 Tablespoon Cumin, 1/2 Cup Dark Brown Sugar
In a large stock pot, add the water, apple cider, salt, sugar, 3 tablespoons dry rub, pepper flakes and bay leaves.
4 Cups Water, 4 Cups Apple Cider, 1/2 Cup Kosher Salt, 1/2 Cup Dark Brown Sugar, 3 Tablespoons Dry Rub, 2 Bay Leaves, 1 Pinch Red Pepper Flakes
Rinse off the pork and add to the pot making sure it is completely covered in the brine and add the lid.
5-8 pound Pork Butt
Place in the fridge for 12 to 24 hours.
In a glass jar, add the ingredients and place the lid on then shake to combine. Set aside.
1/2 Cup Apple Cider Vinegar, 1/2 Cup White Vinegar, 1/4 Cup Brown Sugar, 1/2 teaspoon Chili Powder, 2 Pinches Red Pepper Flakes, Salt
Heat the oven to 225 degrees F.
Remove the pork from the brine and place in a roasting dish or 9×13″ baking pan as long as the sides don’t touch the pan.
Pat very dry with paper towels.
Remove 2 tablespoons of the dry rub to another ziploc and set aside for after it is cooked.
Rub the remaining seasoning all over the pork and in any cracks or flaps.
With the fat facing up, place the pork in the oven with a meat thermometer.
Bake for 12-14 hours or until 200 degrees F registers on the thickest part of the pork with a meat thermometer. *Remember to watch your oven, ours turns off automatically at 12 hours so I have to turn it back on.
At this point you can turn off the oven and leave the pork in there to rest for two hours or if you have more baking to do place foil over the meat and allow to rest on the stove.
Once the meat has rested, remove the fat from the top and using two forks, shred the meat and remove the bone.
Drain half of the juices out and add the remaining dry rub to taste, toss to coat and drizzle a little vinegar sauce over everything.
Serve immediately as is or on buns.
You can freeze pulled pork. Let it cool completely and freeze in freezer bags to use later.
Calories: 473kcal
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Sweet Basil
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Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
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Holly Nilsson
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No matter the region or style, when it comes to great barbecue, you can smell it from the parking lot. An aroma of burning mesquite or hickory hits you as soon as you get out of the car…
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Tirion Boan
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Pulled pork sliders are easy to make for a snack or dinner!
Pork is cooked low and slow in a cola BBQ sauce, piled onto fluffy Hawaiian rolls, and served with a tangy slaw.
Let the slow cooker do all the work, just prep, set, and forget!
Did you enjoy these Pulled Pork Sliders? Be sure to leave a rating and a comment below!
Easy to make and easy to assemble, these pull-apart sliders are perfect for a crowd!
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For pre-made pulled pork, heat according to package directions.
For homemade pulled pork, rub the pork with salt, onion powder, garlic powder, and pepper.
Add the cola to the bottom of a 4qt slow cooker and place the pork in the slow cooker.
Cook on high 4-5 hours or on low 7-8 hours or until fork tender.
Transfer the the pork to a large bowl and transfer the juices to a separate bowl.
Shred the pork using two forks and discard any large pieces of fat. Add the pork back to the slow cooker and add ½ cup barbecue sauce. Slowly drizzle the reserved juices from the slow cooker into the pork as needed for moisture. Mix well.
Cover and cook on high for an additional 30-60 minutes (optional).
Combine mayonnaise, cider vinegar, celery seeds, sugar and salt in a medium bowl.
Add coleslaw mix and toss well to combine. Refrigerate until serving.
Using a serrated knife, cut the rolls in half (horizontally) without separating the rolls.
Spread the garlic butter onto the bottom of the rolls and if using cheese, add the cheese to the top of the rolls. Broil until lightly browned.
Divide the slaw over the bottom of the rolls, top with pulled pork, and drizzle with additional BBQ sauce if desired. Add the top of the rolls and serve.
Calories: 300 | Carbohydrates: 33g | Protein: 10g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 926mg | Potassium: 86mg | Fiber: 1g | Sugar: 18g | Vitamin A: 299IU | Vitamin C: 7mg | Calcium: 102mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Lunch, Pork, Sandwich, Slow Cooker, Snack Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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Pulled pork mac and cheese combines two of my favorite meals into one.
Our favorite homemade mac and cheese recipe gets a meaty makeover with scoops of zesty pulled pork baked right on top.
Say hello to a new family favorite!
Perfect for any potluck or family gathering, this bbq pork mac and cheese is loved by everyone!
Leftover pulled pork mac and cheese can be kept in an airtight container in the refrigerator for up to 4 days and frozen in zippered bags for up to a month.
Reheat in the microwave or stovetop with a little milk to loosen the sauce.
Did your family love this recipe? Be sure to leave a rating and a comment below!
Creamy, cheesy, and loaded with zesty pulled pork, this mac and cheese is the ultimate comfort food to feed a crowd!
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Preheat the oven to 425°F. Grease a 9×13-inch baking dish.
Bring a large pot of salted water to a boil. Add the elbows and cook al dente according to package instructions. Drain well and do not rinse.
Melt the butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, while stirring.
Gradually add the milk and broth, a bit at a time, and whisk until smooth after each addition. Add dry mustard, salt, pepper, and onion powder. Bring the sauce to a boil and let boil for 1 minute until thickened.
Remove from the heat and whisk in 2 cups of cheddar cheese, pepper jack, and parmesan cheese.
Stir in the elbow macaroni, transfer to the prepared baking dish, and spread into an even layer.
Gently top the macaroni with pulled pork. Sprinkle the remaining cheese on top and drizzle with bbq sauce.
Bake 15 to 17 minutes or until hot and bubbly. Serve with additional barbecue sauce to taste.
Calories: 796 | Carbohydrates: 74g | Protein: 39g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 127mg | Sodium: 1756mg | Potassium: 328mg | Fiber: 2g | Sugar: 23g | Vitamin A: 1149IU | Vitamin C: 2mg | Calcium: 666mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Casserole, Dinner, Entree, Pasta, Pork Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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Pulled pork nachos are a hard-to-resist snack or game-day appetizer.
Move over, plain nachos – pulled pork nachos are loaded with tender BBQ pulled pork, onions, and jalapenos smothered in melty cheese over a pile of tortilla chips.
PORK: Use a ready-made pulled pork or you can DIY and use leftover pulled pork from pulled pork sandwiches. Swap the pork shoulder for chicken and use slow cooker bbq chicken!
SAUCE: Choose any BBQ sauce for pulled pork nachos; sweet, spicy, smoky – anything goes! This homemade BBQ sauce recipe lets you make it as mild or zesty as you like!
CHIPS: Look for sturdy tortilla chips, not the kind you get at Mexican restaurants meant for salsa. Try your hand at making your own tortilla chips using flour or corn tortillas.
CHEESE: Use pre-shredded cheese for these nachos. Cheddar cheese, pepper jack, or a Mexican blend are our favorite choices.
TOPPINGS & VARIATIONS: Variations for nacho toppings are endless! On pulled pork nachos, we love red onions, jalapeños, and fresh cilantro with a squeeze of lime juice.
In the Air Fryer:
Turn these sheet pan nachos into an easy air fryer favorite!
What’s your favorite topping for nachos? Leave us a rating and a comment below!
Let the party begin with these delicious pulled pork nachos.
Preheat the oven to 375°F.
Toss the pulled pork with ¼ cup barbecue sauce and set aside.
Meanwhile, spread the tortilla chips onto a large rimmed baking sheet. Top with half of the cheese, the pulled pork mixture, half of the onions, and the remaining cheese. Drizzle the remaining barbecue sauce over top and add jalapeno slices and the remaining onions.
Bake for 8 to 10 minutes or until cheese is melted and bubbly.
Remove the pan from the oven and sprinkle with additional desired toppings. Serve with sour cream and guacamole.
Pre-shredded cheese blends work well for nachos.
Flavored tortilla chips (like Doritos) are not recommended. Don’t use the thin cantina-style chips.
Serving size is 1/4th of the recipe. Nutritional information does not include optional toppings, sour cream, or salsa.
Calories: 869 | Carbohydrates: 79g | Protein: 47g | Fat: 42g | Saturated Fat: 17g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 120mg | Sodium: 2129mg | Potassium: 314mg | Fiber: 4g | Sugar: 31g | Vitamin A: 953IU | Vitamin C: 7mg | Calcium: 1422mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Party Food, Snack Cuisine Mexican© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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