Big Rays Only Slow Cooker Pulled Pork You Will Ever Need Recipes

Steps:

• Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
• Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
• Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.

Steps:

• 1. Chef's Note: The roast that you get will really make this thing rock. I use a pork shoulder with the bone in, because the ten-hour slow cooking gives it a chance to draw out the entire flavor from the bone, and flavor the pork. However, you could experiment with other cuts of pork, and see what happens.
• 2. Gather and prep all your ingredients. The work of a chef is never done.
• 3. Thoroughly combine all the spice rub ingredients together.
• 4. Chef's Note: I'm using a mild paprika, and a mild chili powder; however, there are HOT versions of both these spices, as I'm sure you're well aware. If you are using a hotter paprika and/or chili powder, then watch how much cayenne you put in the rub. But then, this is all about what YOU want. Make it as hot or mild as you desire.
• 5. Rub the dry spice ingredients into the pork roast.
• 6. Chef's Tip: To help the spices penetrate the pork, use a small pairing knife and cut slits into the pork. Make them about an inch in depth.
• 7. Chef's Note: Take your time here, and give it a thorough rubdown. Rub, Rub, Rub-a-Dub.
• 8. Wrap the roast in cling wrap, or cling foil (double layer), and place into the fridge overnight.
• 9. Chef's Tip: Give those spices a good chance to know the pork. In my opinion: from an absolute minimum of 8 hours, up to 2 days. I leave mine in the fridge for the full two days (just don't forget it's in there).
• 10. Chef's Note: Once you've placed the roast in the fridge there is nothing left to do but wait. Tick, Toc, Tick Toc.
• 11. After the prescribed waiting time, place the roast into your slow cooker... along with the beer (or water), and allow to slow cook for ten hours. Don't forget to remove the cling wrap...
• 12. Chef's Note: At the end of this process, the pork roast will be fall-off-the-bone tender.
• 13. Chef's Tip: If you're going for a bigger roast; say 7 or 8 pounds, you'll probably have to add an additional 1 to 1.5 hours to the cooking time, in order to get it fork tender.
• 14. Remove the roast from the slow cooker, and shred.
• 15. Chef's Note: They actually do make pork shredders (they look like something out of a horror movie: (Think) Nightmare on Elm Street), but the easiest way is just use two forks, and have at it. Or, you could always use your hands.
• 16. Chef's Note: Remove the remaining liquid from the slow cooker, and pour down the sink. Or, if you used beer, you might try to drink it... or not.
• 17. Return all the shredded pork back into the slow cooker, add 1.5 cups of Sweet Baby Ray's BBQ sauce, combine with the pork, and cook on low for an additional hour.
• 18. Chef's Note: I use Sweet Baby Ray's classic BBQ sauce; however, you could use any BBQ sauce that you like.
• 19. Take a nice sturdy bun (like a Kaiser), and slice it open... Don't slice your hand.
• 20. Lay a generous amount of BBQ pork on the bottom, half. OH YEAH!
• 21. Add some additional Sweet Baby Ray's to the top, or put it in a side bowl for dipping... up to you (I prefer on the side).
• 22. Add some coleslaw.
• 23. Chef's Note: The coleslaw is optional; however, I consider a good pulled-pork sandwich without coleslaw a sacrilege.
• 24. Cover with the top, and serve with some tomatoes, and freshly made dill slices. Enjoy.
• 25. Keep the faith, and keep cooking.

Steps:

• In a small bowl, combine the garlic and onion powders, smoked paprika, salt and black pepper. Rub the spice mixture all over the pork. If you have time, cover with plastic wrap and refrigerate for 2 hours or up to overnight. If you don't, no worries; proceed to Step 2.
• Lightly grease the crock of a slow cooker. Heat 2 tablespoons vegetable oil in a large skillet over medium-high. Sear the pork until golden brown on all sides, about 2 minutes each side. Add onion, if using, to the slow cooker. Add the pork on top of the onion. Pour soda over the pork and set the slow cooker to low for 6 to 8 hours, until the meat has collapsed and shreds easily.
• Drain most of the liquid from the slow cooker and shred the meat directly in the pot. Add about 1/2 cup of the barbecue sauce and stir to combine. (At this point, if you like crisp bits in your pulled pork, you can spread the shredded pork on a sheet pan and place under a broiler for a couple minutes then return to the slow cooker.) Taste and add more barbecue sauce, hot sauce, salt or pepper, if desired. Serve with soft rolls and extra sauce on the side.

Steps:

• Put the onion slices at the bottom of the slow cooker. In a small bowl mix together 1 tbsp salt with 1 tsp ground black pepper, the smoked paprika and cinnamon. Put the flour onto a plate then rub the spice mixture over the pork.
• Heat the oil in a large frying pan and roll the spiced pork in the flour before putting it into the pan to sear it on all sides. Once the meat is starting to pick up a golden colour pop it on top of the onion slices in the slow cooker.
• In a large jug combine all the ingredients for slow cooking the pork then pour over the meat. Pop the lid on and cook on the low setting for 8 hours.
• When you're ready to serve, take the meat out of the slow cooker leaving the cooking liquor behind. Put the cooked meat on a roasting tray or large shallow bowl and pull it into bite-size chunks and shred with 2 forks. Ladle a little of the cooking juices over the pork and mix together.
• Toss the fennel and apple slices in the lemon juice and season well then serve along with the pulled pork in bread rolls. Spread the rolls with a little English mustard and mayonnaise if you like.

Steps:

• Rub Cajun seasoning into the pork shoulder. Put pork shoulder into a slow cooker crock.
• Pour jar of giardiniera with liquid over the pork. Sprinkle adobo seasoning over the pork and top with onion, cilantro, and garlic. Pour enough beer into the crock so the bottom half of the roast is submerged.
• Cook on Low until the roast is falling apart, 6 to 8 hours. Shred the pork with a pair of forks in the slow cooker and stir with the liquid.