Battle of the Pulled-Pork Recipes: Celebrity Chefs Go Head-to-Head
I tested pulled-pork recipes from celebrity chefs Rachael Ray, Ree Drummond, and Robert Irvine, and the winner was absolutely the best I've ever tasted
I tested pulled-pork recipes from Ray, Drummond, and Irvine, and the best was unbeatable.
By Pascale Mondesir
I’ve never been a huge fan of pulled pork. The recipes I’ve tried before were always too sweet for my liking. But curiosity got the better of me, and I decided to put three celebrity chefs to the test – Rachael Ray, Ree Drummond, and Robert Irvine. I wanted to see if any of them could change my mind about this beloved comfort food.
The Showdown Begins
Ray’s pulled-pork recipe only had four simple steps. I was already sold on this one. Who doesn’t love a quick and easy recipe with strong flavors? I combined the seasonings for Ray’s dry rub – smoked paprika, salt, pepper, garlic, onion, and oregano. The smell was so enticing, I couldn’t wait to taste the end result.
Next, I heated a Dutch oven on my stovetop and seared the seasoned pork until it developed a beautiful color. Then, it went into the oven for three hours at 300 degrees Fahrenheit. While the meat cooked, I prepared Ray’s barbecue sauce, a delicious blend of flavors that included Worcestershire, brown sugar, and Frank’s RedHot.
Ray’s Dish Falls Flat
The moment of truth arrived – I took the pork out of the oven, shredded it with two forks, and mixed it with the barbecue sauce. The result was good, but not great. The flavor of the dry rub wasn’t strong enough, and the overall taste fell a little flat. It needed a little something extra to make it truly memorable.
Drummond’s Simple Delight
Drummond’s pulled-pork recipe also caught my eye with its simplicity. The ingredients and steps seemed straightforward, just like Ray’s. I followed Drummond’s instructions to create a dry rub with spices like chili powder and cayenne pepper. Then, I let the pork marinate in the rub overnight.
After a long seven hours in the oven, the meat was tender and flavorful. The simple dry rub really shone through, and I enjoyed it even without any sauce. However, when I added Drummond’s barbecue sauce, it added a pleasant kick to the dish. Nonetheless, I thought the sauce overpowered the natural seasoning of the pork, and I preferred it without.
Irvine Takes the Crown
Lastly, I tried Irvine’s pulled-pork recipe, which had only two main steps. I mistakenly bought pumpkin spice instead of cloves, but this happy accident turned out to be a fortunate substitution. The aroma of the pumpkin spice mixed with the other spices in the dry rub was intoxicating. I couldn’t wait to try the final product.
Using my trusty slow cooker, I let the pork cook for a whole nine hours. When it was done, the meat practically melted in my mouth. The flavors were perfectly balanced, with just the right amount of sweetness and savory notes. The dry rub truly captured the essence of barbecue, and I couldn’t be happier with the result.
The Verdict
After this intense pulled-pork battle, I have to say, Irvine’s recipe emerged as the clear winner. The flavors were outstanding, and the slow cooker method ensured incredibly moist and tender meat. I’ll definitely be making this recipe again and again.
While Drummond’s recipe was also enjoyable, I believe it has the potential to shine even more with some tweaks to make the seasoning stand out. As for Ray’s dish, it didn’t leave a lasting impression. But hey, everyone’s taste buds are different, and what works for one person might not for another.
So there you have it – a hilarious and lovely journey through the world of pulled-pork recipes. If you’re a fan of bold flavors and melt-in-your-mouth meat, be sure to give Irvine’s recipe a try. And if you prefer simplicity, Drummond’s recipe won’t disappoint. Happy cooking, fellow foodies!
