SLOW-COOKER PULLED PORK
Bring out your inner BBQ master with this Slow-Cooker Pulled Pork recipe. Just 10 easy minutes of prep, and then let the slow cooker do most of the work for you. Once the pork roast is cooked and tender, shred it up and choose your level of spice by adding in your family's favorite BBQ sauce for delicious smoky or spicy pulled pork that makes you the kitchen hero.
Provided by By Sarah Caron
Categories Entree
Time 7h45m
Yield 4
Number Of Ingredients 7
Steps:
- In small bowl, stir together paprika, salt, garlic powder and brown sugar.
- Spray 5- to 6-quart slow cooker with cooking spray. Rub paprika mixture on pork to cover completely. Place pork in slow cooker. Pour water around pork.
- Cover; cook on Low heat setting 7 to 8 hours or High heat setting 3 to 4 hours, until extremely tender.
- Transfer pork to cutting board. Let rest until cool enough to handle. Use 2 forks to shred pork.
- Discard liquid in slow cooker. Wipe out slow cooker. Spray slow cooker with cooking spray. Return shredded pork to slow cooker; stir in barbecue sauce until well mixed. Cover; cook on High heat setting 10 to 15 minutes or until hot.
Nutrition Facts : Calories 670, Carbohydrate 31 g, Cholesterol 175 mg, Fat 2, Fiber 1 g, Protein 60 g, SaturatedFat 12 g, ServingSize About 1 Cup, Sodium 1410 mg, Sugar 24 g, TransFat 0 g
PULLED PORK (CROCK POT)
I found this pulled pork recipe years ago, and it's a favorite at potlucks. Freezes well for easy quick meals.
Provided by duonyte
Categories Pork
Time 18h30m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Slice one onion and place in crock pot.
- Put in the roast and cover with the other onion, sliced. Pour over the ginger ale. Cover and cook on LOW for about 12 hours. See Note2 below regarding amount of time needed!
- Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.
- Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 4 to 6 hours on LOW.
- Serve with hamburger buns or rolls and additional barbecue sauce. Any leftovers freeze very well.
- TIP: freeze ready-made sandwiches - a scoop of meat on a bun, well-wrapped. These make a great quick meal or snack. To reheat, remove wrapping, wrap in a paper towel, and zap 1-2 minute in the microwave.
- Note: Shoulder or butt are recommended because the meat shreds very well. Other cuts do not shred as readily. It is a fattier cut, but the fat melts away in the cooking and is poured away when you discard the liquid.
- Note 2: I have an older, smaller crock pot. The above times work perfectly for me. But if you have a newer or bigger crock pot, you may need to revise times downward, esp. after the bbq sauce is added. I think you need at least a couple of hours for it all to meld, but that may be all you need. Update: I recently bought a bigger crockpot, I think 5 or 6 qts. I cooked a 6 lb pork shoulder in it for 8 hours and it was shreddable at that point. Shredded, added the sauce, and cooked for another hour or so to meld everything. So use your best judgment on timing!
- Note3: You might want to turn your roast over after it's cooked a while, to ensure more even cooking. I think this may depend on the size and shape of your roast and the size of your slow cooker. Remember that each time you remove the lid you lose heat and be careful, as turning a large piece of meat is awkward.
- Note4: my sister says this takes 2 hours in the Instapot. I don't have one, up to you to figure out the steps.
Nutrition Facts : Calories 335.1, Fat 6.9, SaturatedFat 2, Cholesterol 125.2, Sodium 584.6, Carbohydrate 25.3, Fiber 0.8, Sugar 18.1, Protein 40.2
CROCK POT PULLED PORK
I got me a crock pot,, nuff said.. The long and low melted most of the greasiness out of the shoulder, and the vinegar apple juice combination added a sweet moistness to the final product.
Provided by T. Woolfe
Categories Lunch/Snacks
Time P1DT12h
Yield 10-12 sammiches
Number Of Ingredients 11
Steps:
- Combine the rub spices and coat the shoulder.
- Bag the rubbed shoulder overnight in the fridge.
- Put Apple juice and vinegar in crock pot and add the shoulder and the rub that's stuck on it.
- Start the pot on high, turn down to med after an hour and a half.
- Cook for 12 hours total, 10 hours if your pot has no medium setting.
- Remove the shoulder and let rest for at least half an hour.
- Pull shoulder apart with a couple of forks.
- Place the pork on a cheap bun or Wonder bread with your favorite barbecue sauce and some slaw if you want to be traditional.
SLOW COOKER PULLED PORK
Steps:
- 1. In a medium saucepan, stir together the ketchup, bourbon, ¼ cup brown sugar, and ½ teaspoon smoked paprika. Bring to a boil, then reduce the heat to simmer for 10 minutes. 2. Meanwhile, in a 5- to 6-quart slow-cooker bowl, combine the remaining ¼ cup brown sugar, 2 teaspoons smoked paprika, 1½ teaspoons salt, and 1 tablespoon freshly ground black pepper. Add the pork and rub the mixture all over the meat. Turn the pork fat side up. 3. Pour ¼ cup sauce and 1 cup water into the slow-cooker bowl. Refrigerate the remaining sauce for serving. Cover and cook as the manufacturer directs on the low setting until the meat is falling-apart tender, about 8 hours. 4. Carefully transfer the meat to a large bowl; discard the fat and skin. Using two forks, shred the meat into small pieces. Carefully pour the sauce from the slow cooker into fat separator. Pour the sauce over meat, leaving behind and then discarding the fat. Serve in the buns with the reserved sauce.
SLOW-COOKER PULLED PORK SANDWICHES
Feed a crowd with these Slow-Cooker Pulled Pork Sandwiches, spiced with mustard, paprika and cumin, from Food Network Kitchen.
Provided by Food Network Kitchen
Time 8h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine 1 tablespoon brown sugar, the paprika, mustard powder, cumin, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.
- Heat the vegetable oil in a large skillet; add the pork and cook, turning, until browned on all sides, 5 minutes. Remove the pork and transfer to a plate; whisk 3/4 cup water into the drippings in the skillet. Transfer the liquid to a 5-to-6-quart slow cooker.
- Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water to the slow cooker and whisk to combine. Add the pork, cover and cook on low, 8 hours.
- Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes. Season with salt. Roughly chop the pork and mix in a bowl with 1 cup of the reduced cooking liquid, and salt and vinegar to taste. Serve on buns with barbecue sauce and coleslaw.
SLOW COOKER TEXAS PULLED PORK
Slow cooked, Texas-style pulled pork that is served on a buttered and toasted roll. My family's favorite.
Provided by cmccreight
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 5h15m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 527.7 calories, Carbohydrate 45.5 g, Cholesterol 98.4 mg, Fat 23.2 g, Fiber 2.6 g, Protein 31.9 g, SaturatedFat 8.7 g, Sodium 802.7 mg, Sugar 17.1 g
SLOW COOKER PULLED PORK ROAST
This mouthwatering pork roast is the perfect dish for a game night get-together. Simply return the shredded meat to the slow cooker to keep warm and serve with soft rolls and tangy coleslaw so your hungry crew can help themselves.
Provided by Heinz
Categories Trusted Brands: Recipes and Tips Heinzitup.com
Time 10h10m
Yield 8
Number Of Ingredients 16
Steps:
- Remove all string from the roast and trim away excess fat. Place the chili powder in a bowl; blend in the oil, chili, pepper, cumin, coriander, paprika, allspice, salt and garlic to make a paste. Rub all over the pork, working the spice mixture into the meat well. Marinate for at least 30 minutes or overnight. Transfer the roast to a slow cooker.
- Blend the ketchup with the vinegar, molasses and mustard. Pour mixture over the roast and cook on low for 8 to 10 hours or until very tender.
- Transfer the roast to a large bowl; discard any visible fat. Use two forks to separate the meat into long strands. Remove 1 1/2 cups of the cooking juices and strain into a saucepan. Whisk in the cornstarch and bring to a boil. Cook, stirring, until thickened and bubbling. Return the shredded meat to the slow cooker; stir to combine with remaining cooking juices. Serve the meat on soft rolls; drizzle with thickened sauce mixture to taste.
Nutrition Facts : Calories 503 calories, Carbohydrate 49.3 g, Cholesterol 78.2 mg, Fat 22.8 g, Fiber 2 g, Protein 24.8 g, SaturatedFat 7.5 g, Sodium 934.4 mg, Sugar 11.5 g
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