Slow Cooker Barbecue Pulled Turkey With Slaw Recipes

Steps:

• In a small bowl, mix the salt, garlic powder, smoked paprika and pepper until well combined. Put the onions in the bottom of a 6-quart slow cooker with the garlic cloves.
• Slowly work your fingers under the skin of the turkey breast to separate the skin from the breast, being careful not to tear the skin. Rub the butter under the skin, covering the entire breast as evenly as possible, then rub the outside of the skin with the garlic powder mixture.
• Place the turkey breast on top of the onions and garlic in the slow cooker and set the slow cooker to low. Cook until the meat is falling apart, 6 to 8 hours depending on the size of the breast.
• Remove the turkey and any bones from the slow cooker. Pull the meat off of the bone and place the turkey back into the juices left in the slow cooker. Using 2 forks, shred the meat in the juices and allow to rest for 5 to 10 minutes before serving.

Steps:

• Spread the onions in the bottom of a 6- to 8-quart slow cooker. Rub the turkey thighs with the chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper and place over the onions. Stir together the ketchup, sugar and mustard and pour over the turkey. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours. The turkey should be very tender with the meat falling off the bones.
• Uncover and stir. Let cool for 10 minutes. Using two forks, shred the turkey meat, discarding the bones. Stir in the vinegar and season to taste with salt and pepper. Serve on hamburger buns with pickles and/or coleslaw if desired.

Steps:

• Whisk the paprika, chili powder and cumin in a bowl. Season the turkey with 1 teaspoon salt, 1/2 teaspoon pepper and all but 1 teaspoon of the spice mixture. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the turkey thighs, two at a time, and cook until browned, about 3 minutes per side (reduce the heat if the meat is getting too dark). Transfer to a 6- to 8-quart slow cooker. Reserve the skillet.
• Whisk the ketchup, cherry jam, 1/3 cup vinegar, brown sugar, mustard, molasses, chipotles and sauce, and soy sauce in a medium bowl. Pour 3/4 cup of the mixture over the turkey; set aside the rest for the barbecue sauce. Cover and cook until the turkey is tender and easy to shred, 7 hours on low or 4 to 5 hours on high.
• Meanwhile, make the barbecue sauce: Add the onion, garlic and remaining 1 tablespoon vegetable oil to the reserved skillet and cook over medium heat, scraping up any browned bits, until softened, about 5 minutes. Add the reserved 1 teaspoon spice mixture and toast, stirring, 30 seconds. Add the remaining ketchup mixture and 1/2 cup water and simmer gently until the sauce is thickened but still pourable, about 10 minutes. Stir in the remaining 1 tablespoon vinegar. Strain the sauce through a fine-mesh sieve, pressing on the solids with a rubber spatula. Set aside until ready to serve.
• Remove the turkey from the slow cooker, leaving the juices behind. Shred the meat, discarding the bones. Return the meat to the slow cooker and toss with the juices; season with salt and pepper. Keep on warm.
• Serve the reserved cherry-chipotle barbecue sauce on the side.

Steps:

• In a small bowl, mix together the dry ingredients. Add the wet ingredients and mix well. The vinegar mixture should have a reddish appearance. Pour the mixture over the cabbage and stir to combine. Chill the slaw in the refrigerator for at least 1 hour before serving.

Steps:

• Preheat a grill to medium. Put the pickling spice and 2 teaspoons salt in a spice grinder and pulse to coarsely grind. (Or pile on a cutting board and crush with the bottom of a small skillet.) Put the turkey in a large bowl and rub all over with the spice mixture. Add the Worcestershire sauce and olive oil and turn the meat to coat on all sides. Let sit 10 minutes at room temperature.
• Meanwhile, whisk the mayonnaise and ketchup in another large bowl. Add the coleslaw mix and toss to coat.
• Put the turkey on the grill, cover and cook until marked, about 5 minutes per side. Uncover, turn the meat and continue grilling until cooked through, about 5 more minutes per side. (A thermometer inserted into the thickest part should register 155 degrees F.)
• Remove the turkey from the grill and let rest 5 minutes before slicing. Serve with the slaw and rolls.
• Per serving: Calories: 460; Total Fat: 20 grams; Saturated Fat: 3 grams; Protein: 47 grams; Total carbohydrates: 23 grams; Sugar: 0 grams; Fiber: 6 grams; Cholesterol: 74 milligrams; Sodium: 1626 milligrams

Steps:

• Place turkey in slow cooker stoneware.
• In a saucepan over medium heat, combine remaining ingredients except for liquid smoke.
• Bring to boil and simmer for 5 minutes.
• Remove from heat and stir in liquid smoke.
• Pour sauce over turkey.
• Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until turkey is falling apart.
• Transfer turkey to a cutting board and pull meat off the bones in shreds, using two forks.
• Return to sauce and keep warm.
• When ready to serve, spoon shredded turkey and sauce over warm buns.
• Delicious& Dependable Slow Cooker Recipes.

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.