SLOW-COOKER BBQ PULLED PORK SLIDERS WITH SLAW
Provided by Catherine McCord
Categories main-dish
Time 8h30m
Yield 16 sliders
Number Of Ingredients 19
Steps:
- For the BBQ pork: Whisk together the smoked paprika, salt, garlic powder and onion powder in a large bowl. Add the pork shoulder and turn to coat.
- Heat the oil in a large saute pan over low heat and cook the pork, turning occasionally, until all sides are golden, 8 to 10 minutes.
- Remove the pork to a plate. Combine the onions with the chili sauce, vinegar, brown sugar and 1 cup water in a slow cooker and whisk together. Add the pork shoulder, cover and cook on low until the pork is hot and cooked through, 8 to 10 hours.
- Remove the pork to a cutting board and set aside. Pour the liquid into a medium saucepan. Bring to a boil and cook over high heat until reduced by half or the sauce is thick, 8 to 10 minutes.
- Meanwhile, shred the pork with 2 forks or chop into pieces. Put back in the slow cooker and top with the reduced sauce, to taste.
- For the slaw: Whisk together the mayonnaise, mustard, vinegar, sugar, salt and pepper in a large bowl. Add the cabbage and carrots and toss until coated.
- To serve, place the pulled pork on the bottom buns, top with the slaw, then close the sliders.
PULLED PORK SLIDERS WITH SPAM AND TROPICAL SLAW
Provided by Food Network Kitchen
Time 5h34m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Make the pork: Combine the brown sugar, coffee, chile powder, 2 tablespoons water, the molasses, 1 1/2 tablespoons salt and a few grinds of pepper in a 6-quart slow cooker. Add the pork and toss to coat. Cover and cook on high until the pork is tender, 5 hours.
- Meanwhile, make the slaw: Combine the coleslaw mix, pineapple, mango, scallions, vinegar, chile and 1/2 teaspoon salt in a bowl; toss. Cover and refrigerate at least 2 hours.
- Transfer the pork to a bowl using a slotted spoon; let cool slightly. Strain the cooking liquid through a fine-mesh sieve into a saucepan; bring to a boil and cook until reduced by half, about 5 minutes. Shred the pork using two forks, then add the reduced cooking liquid and toss. Cover to keep warm.
- Assemble the sandwiches: Heat a medium nonstick skillet over medium heat. Add the Spam and fry until golden, 2 minutes per side. Serve the Spam, pulled pork and slaw on the rolls.
- Photography by Ryan Liebe
SHREDDED PORK SANDWICHES
The crock pot & your favorite bottled BBQ sauce or my recipe for Recipe #277503 makes cooking up these delicious sandwiches very easy. The meat is tender & practically shreds itself. I've been making this recipe for 20 years & always get rave reviews.
Provided by Tinkerbell
Categories Lunch/Snacks
Time 6h5m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Trim any areas with large amounts of fat on the pork.
- Put pork into crock pot, cutting into a few smaller chunks if needed.
- Add BBQ sauce & stir gently to coat meat.
- Cook on low setting for 6-8 hours or until meat has begun to shred when stirred.
- When meat is done, use two forks to shred it the rest of the way right in the crock.
- Serve on your choice of buns or rolls.
Nutrition Facts : Calories 579.9, Fat 10.2, SaturatedFat 3.1, Cholesterol 147.6, Sodium 1382.8, Carbohydrate 66.6, Fiber 1.6, Sugar 35.3, Protein 51
EASY SHREDDED PORK
This is an excellent dish for backyard parties, Super Bowl (or any sports) parties and get-togethers. Serve with rolls or French or Italian bread. Goes great with corn on the cob.
Provided by freddajoi
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 7h15m
Yield 28
Number Of Ingredients 7
Steps:
- Mix the paprika, garlic powder, brown sugar, dry mustard, and kosher salt together in a small bowl; spread evenly over the pork roasts. Refrigerate the seasoned roasts at least 3 hours.
- Preheat oven to 300 degrees F (150 degrees C). Place pork roasts into a large roasting pan.
- Bake the roasts in the preheated oven until pork is tender and shreds easily with 2 forks, 4 to 6 hours.
- Shred the pork and place into a large pot over medium heat. Mix the meat with the barbeque sauce. Bring the mixture to a simmer and cook until the flavors have blended, about 30 minutes.
Nutrition Facts : Calories 418.1 calories, Carbohydrate 30.5 g, Cholesterol 89.4 mg, Fat 21.7 g, Fiber 0.8 g, Protein 23.4 g, SaturatedFat 7.8 g, Sodium 1591.5 mg, Sugar 21.7 g
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