SLOW COOKER PORK
[DRAFT]
Provided by Food Network
Time 8h15m
Yield 9-12 servings
Number Of Ingredients 9
Steps:
- Line your slow cooker with a Reynolds® Slow Cooker Liner. Place the pork, soda, garlic, chili powder, oregano, and Worcestershire sauce in the crockpot. Cover and cook on high for 4-5 hours or low for 6-8 hours. When the meat falls apart easily, remove the meat from the slow cooker liner and transfer to a cutting board. Shred it with two forks. Place meat back in the lined slow cooker and add the balsamic dressing and stir with the liquid in the crockpot. The meat should be saucy and moist. Preheat the oven to 400°F (or use the broil setting if available) and transfer the mixture to a baking sheet lined with Reynolds Wrap® Aluminum Foil. Spread it in an even, thin layer and cook in the preheated oven until the juices are bubbling and the edges are crispy, 10-15 minutes (5-7 minutes if you have a broil setting). Transfer to a serving platter and enjoy on sandwiches or with a baked potato. Browned Pork: Whisk the juice of one orange and a spoonful of honey together and drizzle it over the meat before broiling for an extra flavorful browned exterior.
SLOW COOKER PORK ROAST
You'll hardly believe this dish came out of a slow cooker. Searing the meat and coating it with a fresh herb paste gives this roast a good head start. A little rest and some fresh parsley and egg noodles ensures a great finish. Serve with roasted or mashed potatoes if that's what your crowd likes.
Provided by Food Network Kitchen
Categories main-dish
Time 9h40m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Coarsely chop together the rosemary, sage and thyme, and transfer them to a small bowl. Add 2 tablespoons of the oil, and stir to combine.
- Score the fat cap of the pork shoulder in a crosshatch pattern, then rub it all over with 2 1/2 tablespoons salt and 2 teaspoons pepper.
- Heat a large skillet over medium-high heat. Add the remaining 3 tablespoons oil, and heat until shimmering. Add the pork, fat-side down, and brown it well, 3 to 4 minutes, then brown it all over, 3 to 4 minutes per side. Transfer the pork to a large plate.
- Add the wine, garlic and allspice to the pan, bring to a simmer and reduce by about half. Set aside.
- Put the carrots, celery, onions and bay leaves in the insert of a 7-quart slow cooker. Rub the herbed oil all over the pork, being sure to push some into all the natural divisions between muscles; place it on top of the vegetables, and pour in any collected juices. Add the reduced wine mixture and the chicken broth, cover and cook on low for 8 hours.
- Transfer the pork to a cutting board, and tent with foil. Transfer the vegetables to a serving platter with a slotted spoon. Discard the bay leaves, and tent the vegetables with foil. Pour the juices into a liquid measuring cup, and let them settle for about 10 minutes. The fat should rise to the surface; spoon off as much as you can, and discard. Pour the juices into a small saucepan, and bring to a boil.
- While the juices boil, make a cornstarch slurry: For every cup of juices, mix 1 teaspoon cornstarch into 1 tablespoon cold water until dissolved. Reduce the heat so the juices are simmering, whisk in the slurry and cook, whisking frequently, until the sauce has slightly thickened, about 5 minutes. Stir in 2 tablespoons of the parsley. Season with salt if necessary.
- Slice the pork against the grain into 1/4-inch-thick slices, and arrange on a large platter with the vegetables. Ladle some of the sauce on top. Season the meat with a pinch of salt, and garnish with the remaining 2 tablespoons parsley. Serve with egg noodles, and pass the remaining sauce.
SLOW-COOKER HAWAIIAN PULLED PORK SANDWICHES
Provided by Katie Lee Biegel
Categories main-dish
Time 9h15m
Yield 10 servings
Number Of Ingredients 16
Steps:
- For the Hawaiian pulled pork: In a small bowl, mix the onion powder, salt, garlic powder and pepper. Rub the mixture on all sides of the pork. Put the pork in a slow cooker and cook on low for 8 hours.
- Shred the pork with 2 forks, removing any large pieces of fat. Pour the broth into a fat separator or skim off the fat. In a bowl, whisk 2 cups of the skimmed broth with the crushed pineapple, hoisin, honey, soy sauce and vinegar. Put the pork back in the slow cooker and stir in the sauce. Cook on low for 1 hour.
- For the slaw: Meanwhile, combine the cabbage, rice vinegar, sugar, celery seeds and some salt and pepper in a bowl and toss to coat. Let stand, tossing frequently, until the cabbage wilts, about 20 minutes.
- Serve the pulled pork on Hawaiian buns topped with slaw.
SLOW COOKER PORK LOIN
Provided by Trisha Yearwood
Categories main-dish
Time 5h20m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Trim the visible fat from the loin. If necessary, cut the roast to fit into a 3 1/2-, 4- or 5-quart slow cooker. In a small bowl, combine the garlic powder, ginger, thyme and 1/4 teaspoon pepper. Rub the spice mixture over the entire surface of the loin.
- In a large skillet, heat the oil over medium to medium-high heat and brown the loin slowly on all sides. Drain off the fat. Transfer the loin to the slow cooker. Combine the chicken broth, lemon juice and soy sauce in a small bowl; pour over the loin. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours. When the roast is done, transfer the meat to a serving platter and cover to keep it warm.
- To make the gravy, pour the juices from the slow cooker into a glass measuring cup. Skim off the fat. Measure 2 cups of liquid, adding water to the juices if necessary to make 2 cups. Transfer the juices to a saucepan, reserving 1/2 cup. Stir the cornstarch into the reserved 1/2 cup of juices until dissolved, then stir into the juices in the saucepan. Heat over medium heat, stirring frequently, until the gravy is thickened and bubbly, 2 to 3 minutes. Cook and stir 2 minutes more. Season the gravy to taste with salt and pepper. Slice the roast and serve it with the gravy.
SLOW-COOKER PORK WITH NOODLES
Provided by Food Network Kitchen
Time 8h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the chicken broth, soy sauce, rice wine, brown sugar, garlic, ginger, star anise and 1/2 teaspoon salt in a 5-to-6-quart slow cooker. Add the pork, then cover and cook on low 8 hours.
- Add the bok choy to the slow cooker; cover and cook about 20 more minutes.
- Add the noodles to the slow cooker, making sure they are submerged. Cover and cook 10 more minutes.
- Remove the pork from the slow cooker and shred the meat. Divide the pork, bok choy and noodles among bowls, then ladle in some of the broth. Sprinkle with the cilantro.
COUNTRY COOKING SLOW COOKER NECK BONES
This is a country, budget-friendly recipe that everyone will enjoy. Serve over rice with a side of green beans.
Provided by CasSandra Brown
Categories Meat and Poultry Recipes Pork
Time 4h15m
Yield 8
Number Of Ingredients 7
Steps:
- Place the neck bones into a slow cooker. Sprinkle in the onion, garlic, salt, and thyme leaves. Pour in the vinegar and water.
- Cover and cook on High until the meat is tender, about 4 hours.
Nutrition Facts : Calories 517.5 calories, Carbohydrate 1.3 g, Cholesterol 100.7 mg, Fat 47.8 g, Fiber 0.2 g, Protein 19.1 g, SaturatedFat 16.9 g, Sodium 352.1 mg, Sugar 0.4 g
SLOW COOKER PUERTO RICAN SHREDDED PORK
Very tasty and your slow cooker does most of the work. Serve shredded pork in lettuce wraps or in corn tortillas. Top with pico de gallo, chopped cilantro, and avocado.
Provided by Gene Payne
Categories World Cuisine Recipes Latin American Caribbean
Time 8h45m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet over medium-high heat.
- Use a sharp knife to poke 3 to 5 holes into the pork roast. Stuff about half the garlic into the holes. Cook roast in hot oil to brown completely, about 3 minutes per side. Transfer roast to the crock of a slow cooker.
- Blend orange juice, lime juice, remaining garlic, cumin, salt, and oregano in a blender until smooth; pour over the pork.
- Leave the pork marinating in the orange juice mixture for 10 minutes; turn roast and let other side marinate for 10 minutes.
- Turn slow cooker to Low and cook for 8 hours.
- Remove pork to a cutting board. Shred meat using 2 forks.
- Drain liquid from the slow cooker crock, reserving 1 cup. Return shredded pork to the slow cooker crock, pour reserved liquid over the meat and stir.
- Look on Low until the meat is again hot, 15 to 20 minutes.
Nutrition Facts : Calories 295.9 calories, Carbohydrate 7.7 g, Cholesterol 81.5 mg, Fat 17.6 g, Fiber 0.4 g, Protein 25.9 g, SaturatedFat 5.9 g, Sodium 635 mg, Sugar 4 g
SLOW COOKER BBQ PULLED PORK SANDWICHES
Your favorite summer sandwich just got a whole lot easier--Reynolds® Slow Cooker Liners make for a juicy pulled pork and virtually no cleanup!
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 8h30m
Yield 12
Number Of Ingredients 21
Steps:
- 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.
Nutrition Facts : Calories 622.4 calories, Carbohydrate 91.4 g, Cholesterol 28 mg, Fat 18.3 g, Fiber 7.4 g, Protein 25.7 g, SaturatedFat 4 g, Sodium 1084.6 mg, Sugar 19.9 g
CROCK POT OLD SOUTH PULLED PORK ON A BUN
This is a great dish for weekends in the country, Friday night dinners or evenings when you have a house full of teenage boys who can't get enough of the rich, smoky sauce.
Provided by Olha7397
Categories One Dish Meal
Time 10h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a skillet, heat oil over medium heat.
- Add onions and cook until soft.
- Add garlic, chili powder and pepper and cook, stirring, for 1 minute.
- Add chili sauce, brown sugar, vinegar, Worcestershire sauce and liquid smoke.
- Stir to combine and bring to a boil.
- Place pork in slow cooker stoneware and pour sauce over.
- Cover and cook on LOW for 10 to 12 hours or on HIGH for 6 hours, until pork is falling apart.
- Transfer pork to a cutting board and pull the meat apart in shreds, using two forks.
- Return to sauce and keep warm.
- When ready to serve, spoon shredded pork and sauce over warm buns.
- MAKE AHEAD: This dish can be partially prepared the night before it is cooked.
- Complete Step 1.
- Cover and refrigerate sauce overnight.
- The next morning, continue cooking as directed.
- The 150 Best Slow Cooker Recipes J Finlayson.
Nutrition Facts : Calories 704.9, Fat 48.5, SaturatedFat 16.3, Cholesterol 161.2, Sodium 817.9, Carbohydrate 24, Fiber 4, Sugar 15.7, Protein 39.9
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.
CROCK POT SWEET AND SOUR PORK
This recipe can be adapted to make on top of the stove or in the oven, I have made this many times in the past it is very good!
Provided by Kittencalrecipezazz
Categories Pineapple
Time 8h25m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a large plastic resealable plastic bag place the paprika, black pepper and seasoned salt (or white salt) shake the bag to mix spices together.
- Add in the pork cubes in 2 batches and shake the bag to coat with the spices.
- Heat oil on a skillet over medium-high heat, add in the pork and brown in batches on all sides; transfer to a 3-4 quart crock pot.
- To the same skillet add in onion and garlic and saute for 3 minutes; add into the crock pot.
- Drain the pineapple tidbits and reserve the juice (refrigerate the pineapple to add in at end of cooking).
- To the crock pot add in the pineapple juice, green bell pepper, carrots, vinegar, brown sugar, soy sauce and Worcestershire sauce; mix with a wooden spoon.
- Cover and cook on LOW for 6-8 hours or until the meat is tender.
- In a small bowl whisk the cornstarch with water until smooth then add into the crock pot along with the reserved pineapple tidbits, stir well with a wooden spoon until combined; cover and cook another 30-35 minutes or until sauce is thickened.
- Serve over rice.
Nutrition Facts : Calories 781, Fat 35.8, SaturatedFat 9.6, Cholesterol 194.9, Sodium 670.3, Carbohydrate 47, Fiber 5, Sugar 31, Protein 67.5
CROCK POT - PULLED PORK
Make and share this Crock Pot - Pulled Pork recipe from Food.com.
Provided by Brenda.
Categories Lunch/Snacks
Time 10h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a skillet, heat oil over medium heat. Add onions; cook until soft. Add garlic, celery, chili powder and peppercorns; cook, stirring, for 1 minute. Add chili sauce, brown sugar, vinegar, Worcestershire sauce and liquid smoke. Stir to combine; bring to a boil.
- Place pork in slow cooker; pour sauce over pork. Cover and cook on LOW for 10 to 12 hours or on HIGH for 6 hours, until pork is falling apart.
- Transfer pork to a cutting board; pull the meat apart in shreds, using two forks. Return to sauce and keep warm.
- When ready to serve, spoon shredded pork and sauce over warm buns.
Nutrition Facts : Calories 802.1, Fat 40.7, SaturatedFat 13.1, Cholesterol 149.7, Sodium 1114, Carbohydrate 54.4, Fiber 5.2, Sugar 16.9, Protein 50.1
POZOLE IN A SLOW COOKER
Easy, authentic Mexican Pozole. You will be glad you took the time. You can make ahead of time and freeze the pork to keep until you're ready to make dinner. Serve with chopped white onion, cilantro, shredded cabbage, lime wedges, and corn tortillas or tostadas.
Provided by Isabel
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 8h55m
Yield 12
Number Of Ingredients 13
Steps:
- Toast the cumin in a small pot over medium-high heat until fragrant, being careful not to burn, 1 to 2 minutes. Add the pasilla chile peppers, ancho chile peppers, and guajillo chile peppers to the pot. Pour enough water into the pot to cover the peppers completely. Place the garlic cloves, onion, and tomatoes atop the chiles. Cover the pot with a lid, reduce heat to low, and simmer the mixture for 10 minutes. Remove from heat and allow the mixture to cool. Pour the cooled mixture into a blender; puree until smooth.
- Put the pork in the bottom of a slow cooker; season generously with salt. Add the bay leaves to the slow cooker and pour the pureed chile pepper mixture over the pork.
- Cook on Low for 8 to 9 hours or overnight. Skim as much fat from the surface as possible. Remove the pork to a cutting board or bowl and shred with two forks. Return the shredded pork to the slow cooker and mix with the sauce.
- Combine the shredded pork with sauce, chicken stock, and hominy in a large pot over medium heat; cook until the stock is hot, 10 to 15 minutes. Serve hot.
Nutrition Facts : Calories 239.8 calories, Carbohydrate 13.6 g, Cholesterol 52.4 mg, Fat 13.6 g, Fiber 2.9 g, Protein 15.4 g, SaturatedFat 4.7 g, Sodium 426.6 mg, Sugar 2.5 g
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