SLOW COOKER PULLED PORK BARBEQUE
Make sure you have extra buns on hand because people will be going back for more. Excellent the next day for leftovers. Serve with your favorite coleslaw recipe.
Provided by Belinda Carter McDowell
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 6h10m
Yield 8
Number Of Ingredients 9
Steps:
- Stir celery, onion, barbeque sauce, ketchup, water, garlic powder, chili powder, salt, and pepper together in a slow cooker. Place roast into the mixture.
- Cook on Low for 7 hours (or High for 5 hours). Shred the meat with two forks and stir into the liquid; cook for 1 hour more.
Nutrition Facts : Calories 322.9 calories, Carbohydrate 22.8 g, Cholesterol 89.4 mg, Fat 13.8 g, Fiber 1.3 g, Protein 26.3 g, SaturatedFat 4.8 g, Sodium 787.4 mg, Sugar 16.8 g
CROCK POT BARBECUE PULLED PORK
This couldn't be easier and it's so delicious. Serve it up with some corn on the cob and watermelon, and you've got the perfect summer dinner.
Provided by KissKiss
Categories One Dish Meal
Time 9h5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Place pork roast in crock pot.
- Add onion and Worcestershire sauce.
- Cover roast with water.
- Crock on low for 8 hours.
- Remove roast and onions and place in a large bowl, discarding the cooking water.
- Fork-shred the pork, discarding any fat (if necessary).
- Return shredded meat and onions to crock pot.
- Dump the sauce over it and crock an hour or so on low until heated thoroughly.
- Serve on toasted buns.
Nutrition Facts : Calories 529.5, Fat 12.9, SaturatedFat 4.3, Cholesterol 97.5, Sodium 1238.2, Carbohydrate 63.5, Fiber 1.9, Sugar 32.4, Protein 36.6
BARBECUED PULLED PORK
This is a amazing dish. It's easy & a real crowd pleaser. I bring it in my crockpot to all kinds of picnics and get rave reviews. I never really liked pork until I made this for my hubby who loves pork. Now I can't get enough. I use my own barbque recipie, it's posted, try it.
Provided by Gail2293
Categories Lunch/Snacks
Time 10h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all spices in a bowl and rub onto roast. I sometimes let my roast marinade in the rub over night.
- Place pepper & onion into slow cooker, add roast. I don't use the green pepper.
- Combine sauce & brown sugar and pour over meat. Cover and cook on LOW 8-10 hours. Or until you can shred the meat easily with two forks. I normally cook mine 15-20 hrs in crockpot but it should be done much sooner than that.
- Serve on Buns or over rice.
Nutrition Facts : Calories 1036, Fat 32.8, SaturatedFat 11.7, Cholesterol 292.4, Sodium 1973.1, Carbohydrate 81.6, Fiber 1.8, Sugar 64.6, Protein 97.5
BBQ PULLED PORK (CROCK POT)
Sweet and delicious, this is a personal favorite that I cook every other week or so. I spent 10 yrs of my life living in Georgia, and the thing I miss the most about the south is their wonderful food. I got fed up with Restaurants' pitiful attempts at BBQ pulled pork in the North where I currently live, so I decided to buy a crock pot and make my own. Obviously a smoker is the best way to cook this, but trust me this recipe is amazing. For those who have the time, STEP 2 can have 2 hrs added, and STEP 5 can be extended by 1 hr.
Provided by danmbaker
Categories Pork
Time 7h10m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Slow cook Boston Butt and sliced Onion for 2 hrs, Crock Pot set to LOW, uninterrupted. Some people add brown sugar or other spices depending on preference.
- Hr 2- Hr 4: Periodically open and Scoop the broth that has been created from your meat over the top, ensuring the meat gets equal flavor and no part becomes dry/burnt. I choose to do so about every 20-30 minutes.
- Remove Butt, discard liquid broth. Return meat to Crock Pot and cover completely with choice of BBQ Sauce. Shop around to find what works best for you, I find that the accepted normal brands are nowhere near as flavorful as the ones that don't have tons of advertisements. Continue to cook on LOW for 2 hours.
- Remove meat and place on a plate or casserole dish. Using two forks, facing opposite directions, peel the meat apart into stringy sections by holding down with one fork and gently dabbing and peeling with the other. Continue until entire Butt is completely "pulled"-removing fatty deposits throughout. The result should be a beautiful dish of pulled pork.
- Return pulled meat to crock pot. Add more BBQ Sauce, the amount depending on your preference. Add salt/pepper prior to sauce if desired. Stir in sauce and continue to cook on LOW for another 1 hour-longer is ok also.
- Stir occasionally, adding sauce if needed.
- Remove meat, let cool for 5 minutes Serve on sandwich buns (Calise Kaiser Rolls are my personal favorite). Serve with a pickle on side and a starch.
- This recipe is designed for 2 people, or for 1 person to have a meal and a few more leftover sandwiches for lunch and/or dinner the next day. For larger groups, increase the ingredients as required.
Nutrition Facts : Calories 1695.2, Fat 89.8, SaturatedFat 30.9, Cholesterol 374.2, Sodium 2807, Carbohydrate 105.5, Fiber 2.5, Sugar 74.5, Protein 106.7
PULLED PORK BARBECUE
Tyler Florence's Pulled Pork Barbecue recipe from Food Network starts with a flavorful dry rub that includes paprika, brown sugar and mustard powder.
Provided by Tyler Florence
Time 9h35m
Yield 12 servings
Number Of Ingredients 31
Steps:
- Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.
- Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.
- While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it.
- When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.
- While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.
- To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw. Serve with pickle spears and the remaining sauce on the side.
- Combine the cabbage, carrots, red onion, green onions, and chile in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.
DELICIOUS CROCK POT BARBECUED PULLED PORK
I have made this a number of times over the years, a long marinating time and slow cooking is the secret here! this is an easy recipe with wonderful results! --- you must plan ahead the roast needs to marinate for 24 hours or even up to 3 days --- if you are a garlic lover cut slits in the roast and stuff with whole garlic cloves if desired, If you have plastic gloves then use them to rub the spices into the meat if not be careful the cayenne is very hot --- you will love this!
Provided by Kittencalrecipezazz
Categories Pork
Time P1DT8h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- If you are using fresh garlic then rub onto the roast (you may use both the fresh and garlic powder if you are a lover of garlic).
- In a small bowl mix together seasoning salt, black pepper and 3 teaspoons garlic powder (if using) cumin, paprika, and cayenne, then using clean hands rub the roast well with the spices using pressure to make certain that the spices penetrate deep into the meat.
- Place the roast in a bowl, cover and refrigerate for a minimum of 24 hours or up to 3 days.
- Place the onions and bell pepper strips in the bottom of the crock pot, then place the roast over the onions and peppers.
- In a bowl mix together barbecue sauce and brown sugar, then pour over the roast.
- Cover and cook on LOW for 8-10 hours, or until the roast is cooked and tender.
- Transfer the roast to a cutting board.
- Pull pork into coarse shreds using 2 forks.
- Serve the pork on a bun or over cooked rice topped off with the sauce.
CROCK POT PULLED PORK
Last year I received a crock pot cookbook with a recipe in it for pulled pork. It was nice but I thought the sauce it made in the pot was a bit too thin. I made several changes and am happy with this recipe so its time to share it! I sometimes have to water the sauce down now. The sauce/marinade can be made up to 3 days in advance and kept in the fridge until needed. Marinating time is not included. I make this in my 3 1/2 quart crock pot.
Provided by PetsRus
Categories Lunch/Snacks
Time 12h25m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a frying pan heat the oil over medium heat, add the onions and fry for 8-10 minutes until soft.
- Add the garlic, chili powder and pepper and cook for another 2 minutes, constantly stirring.
- Now add tomatoes, sugar, Worcestershire, liquid smoke, soy, sage and prunes.
- Stir, bring to a boil and simmer for 2 minutes, take off the heat and cool.
- Whilst the sauce is cooling add the vinegar( it will leave a less pungent smell in your kitchen).
- Leave the sauce until cold, it will become quite thick.
- Slash the pork several times with a sharp knife, cover completely with the sauce, place in a bowl, cover and leave in a cool place for 10-12 hours.
- When ready to cook place in your crock pot and cook on low for 10 to 12 hours (my crock pot needs the full 12 hours).
- Transfer the pork onto a cutting board and pull the meat apart to shreds with two forks.
- I then add some of the sauce to it and serve the rest on the side but you can mix the meat up with all the sauce.
- If you find the sauce too thick just add some water to it.
- Serve over warm buns and I hope you enjoy it!
Nutrition Facts : Calories 720.8, Fat 48.5, SaturatedFat 16.3, Cholesterol 161.2, Sodium 379.3, Carbohydrate 31.3, Fiber 3.2, Sugar 20.8, Protein 39.9
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
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
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