SLOW COOKER PULLED PORK
Pork simmered in root beer makes all the difference. Topped with your favorite BBQ sauce, it's sure to bring rave reviews.
Provided by Livie's Mommy
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 7h10m
Yield 8
Number Of Ingredients 4
Steps:
- Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.
Nutrition Facts : Calories 335.3 calories, Carbohydrate 49.4 g, Cholesterol 49.1 mg, Fat 5 g, Fiber 1.5 g, Protein 21.2 g, SaturatedFat 1.4 g, Sodium 990.1 mg, Sugar 21.3 g
SLOW-COOKER PULLED PORK WITH FRIED SHALLOTS AND CHILES
Provided by Valerie Bertinelli
Categories main-dish
Time 6h45m
Yield 6 servings
Number Of Ingredients 21
Steps:
- For the pulled pork: Combine the pork, barbecue sauce, brown sugar, chili powder, chipotle powder, lager, 3 tablespoons vinegar, 2 teaspoons salt and the onions in a 6-quart slow cooker. Cook on high power for 6 hours.
- With a slotted spoon, transfer the pork to a cutting board and shred using two forks. Transfer to a bowl and add enough of the liquid from the slow cooker to generously moisten. Stir in the scallions and a splash of vinegar and season with salt to taste.
- For the fried shallots and chiles: Set a cooling rack over a baking sheet and set aside. Add enough oil to a medium saucepan to fill by 2 inches. Over medium heat, bring the oil to 340 degrees F. Meanwhile, put the egg whites in a medium bowl and whisk with a fork until frothy. In a separate bowl, combine the flour with the chili powder, cumin and some salt and pepper. In batches, add the chiles and shallots to the bowl of egg whites and toss to coat. Remove from the egg whites, allowing excess liquid to drain off, then place into the flour. Put the coated chiles and shallots onto the prepared cooling rack. Fry in batches until golden brown, about 2 minutes. Remove to a paper-towel-lined baking sheet and sprinkle with celery salt.
- Serve the pulled pork topped with fried shallots and chiles, or assemble into sandwiches:
- Add the pulled pork to 6 slices of bread, then top with fried chiles and shallots, pickles and the remaining 6 slices bread.
SLOW COOKER PULLED PORK
Make and share this Slow Cooker Pulled Pork recipe from Food.com.
Provided by AZPARZYCH
Categories Healthy
Time 7h10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Place the pork tenderloin in a slow cooker; pour the root beer over the meat.
- Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours.
- (Note: the actual length of time may vary according to individual slow cooker.).
- Drain well.
- Stir in barbecue sauce.
- Serve over hamburger buns.
Nutrition Facts : Calories 380.2, Fat 6.1, SaturatedFat 1.8, Cholesterol 73.8, Sodium 866.4, Carbohydrate 51.5, Fiber 1.3, Sugar 25.8, Protein 27.5
SLOW COOKER PULLED PORK WITH ROOT BEER
Easy slow cooker pork shoulder is excellent for making delicious pulled pork sandwiches or serving as an entree. Serve over rice or with Hawaiian sweet bread for a yummy little sandwich. I like to top the pulled pork with sliced roasted red peppers, blue cheese, and chimichurri sauce to make a delicious sandwich with Argentinean flavor.
Provided by sbellingham
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 8h20m
Yield 14
Number Of Ingredients 10
Steps:
- Pat pork shoulder dry and place in a slow cooker. Pour root beer over pork.
- Mix together brown sugar, cumin, paprika, salt, pepper, garlic powder, onion powder, and oregano in a small bowl until thoroughly combined. Sprinkle on top of pork and rub lightly until entire surface of pork is coated.
- Cook on Low for 5 hours. Switch to High and cook until meat is tender and can easily be pulled apart with a fork, about 3 hours more. Carefully remove pork and shred with 2 forks. Drizzle some liquid from the slow cooker over pork to moisten.
Nutrition Facts : Calories 169.6 calories, Carbohydrate 6 g, Cholesterol 44.7 mg, Fat 10.8 g, Fiber 0.4 g, Protein 11.9 g, SaturatedFat 3.9 g, Sodium 536.5 mg, Sugar 4.9 g
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 PULLED PORK WITH ROOT BEER SAUCE
Make melt-in-your mouth pork for easy sandwiches with a surprising secret ingredient--taste it and you'll be a believer.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h15m
Yield 12
Number Of Ingredients 9
Steps:
- In 10-inch skillet, heat oil over high heat. Cook pork roast in oil 6 to 10 minutes or until brown on all sides.
- In 3- to 4-quart slow cooker, place pork roast, 2 teaspoon salt, the pepper, onion and 1 cup of the root beer. Cover; cook on Low heat setting 7 to 8 hours.
- About 30 minutes before serving, in 4-quart saucepan or Dutch oven, heat remaining 2 cups root beer, the chili sauce and 1/2 teaspoon salt to boiling over medium-high heat. Reduce heat to medium. Cook 8 to 10 minutes, stirring occasionally, until mixture is glossy and reduced to 2 1/2 to 3 cups.
- Remove pork from slow cooker, discarding cooking liquid. Shred pork, using 2 forks to pull pork apart. Stir in chili sauce mixture. To serve, spoon about 1/2 cup pork mixture in each bun.
Nutrition Facts : Calories 370, Carbohydrate 34 g, Cholesterol 70 mg, Fiber 3 g, Protein 30 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1130 mg, Sugar 14 g, TransFat 0 g
SLOW COOKER PULLED PORK
Using root beer to season slow cooked pork tenderloin makes a novel, yet tasty preparation method guaranteed to win applause.
Provided by CHEF GRPA
Categories One Dish Meal
Time 7h10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.
- My Note: Here's the deal folks! Most would agree that using a pork tenderloin for pulled pork is not a good idea. Cheaper cuts of pork work just the same and have tons of flavor! I used a 4 pound shoulder cut (also called Boston butt). It was only $5, whereas a 2 pound cut of tenderloin was $10! I cooked in the slow cooker for 7 hours, pulled it apart and mixed with Sweet Baby Ray's Hot and Spicy sauce, and then cooked for another hour. I served them on Kaiser rolls with coleslaw and homemade fries.
- I followed the recipe only adding a couple of things. Before placing the tenderloin in the slow cooker, I rubber salt, pepper, and garlic salt on it. I then used a fork to poke holes in the tenderloin so the juices could be soaked up. I added the root beer and let it cook on low for 5 1/2-6 hours. I then drained and pulled the pork apart easily with a fork. I returned the pork to the slow cooker and added the BBQ sauce and let it continue to cook on low for another 1-1 1/2 hours.
- I tweaked this reciped just a bit and the result was really good! I knew a 2 lb tenderloin would never be enough for my family of 6, so on the advice of the butcher at my grocery store, I used a 4 lb shoulder (it had a small bone in it, but it slid out easily after cooking on low for 10 hours. I mixed 1/2 cup of Bull's Eye Original Barbeque sauce with 2 cups of root beer then poured it over the roast, sprinkled it with a generous amount of dried minced onion, then drizzled some additional barbeque sauce over the roast. Halfway through cooking, I turned the roast over, added more minced onions and another drizzle of sauce. After 10 hours in the crock, I removed the roast, let cool slightly and then shredded it. I mixed in the rest of the barbeque sauce, some salt and a little water to moisten it and served it on a bun. The result was a restuarant quality pulled pork sandwich that my whole family enjoyed!
- Sometime I used a 6 pound pork shoulder and filled up my slow cooker with root beer to cover the meat. Left it in for about 10 hours. It was so tender and juicy, I could barely take it out of the slow cooker! The best thing is--7 pounds of pork shoulder was only about $10! The means you can make enough pulled pork sandwiches to feed about 30 people for about $15-20! And they will be raving about it and ask for the recipe too!
Nutrition Facts : Calories 361.6, Fat 6.1, SaturatedFat 1.8, Cholesterol 73.8, Sodium 860.5, Carbohydrate 46.8, Fiber 1.3, Sugar 21, Protein 27.5
SLOW COOKER ROOT BEER PULLED PORK
This simple slow cooker pulled pork recipe is big hit with my family of picky eaters. For a spicy kick, mix 1 part Frank's® RedHot® Buffalo sauce and 1 part of your favorite mustard-based BBQ sauce. You can use a pork loin instead of pork shoulder, if desired. Combine with your favorite BBQ sauce and enjoy.
Provided by Emily.cimino
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 8h15m
Yield 10
Number Of Ingredients 5
Steps:
- Place pork roast in a slow cooker, rub with salt, and pour root beer, liquid smoke, and garlic over the top.
- Cook on Low for 8 to 10 hours. Remove pork to a bowl. Strain liquid through a fine-mesh strainer; discard liquid or save for another use (see Editor's Note). Add garlic cloves back to to pork. Shred pork using two forks. Serve with your favorite BBQ sauce.
Nutrition Facts : Calories 345.2 calories, Carbohydrate 4.3 g, Cholesterol 71.5 mg, Fat 27.8 g, Protein 18.6 g, SaturatedFat 7.8 g, Sodium 1211.1 mg, Sugar 3.9 g
SLOW COOKER BBQ PULLED PORK
If you've spent any time on Pinterest or food blogs, you've likely come across a recipe for three-ingredient barbecue pulled pork that can be made in the slow cooker. Methods and ingredients vary, but the recipe almost always calls for boneless pork shoulder, some sort of dark cola (usually Dr Pepper or root beer) and barbecue sauce. Dubious? We were too, so we asked the members of our NYT Cooking Community Facebook page if anyone had ever made it and if they liked it. We received more than 150 very opinionated responses. Many readers have come up with their own clever twists, like using coffee or beer in place of cola, adding onions or chipotles, rubbing the meat with a spice blend and searing the meat before cooking. We tried cooking it a few different ways and found we liked this adaptation best. It calls for a few more ingredients and an extra step or two, but it's got layers of flavor and it's still mostly fuss-free. (You can find the pressure-cooker version of this recipe here.)
Provided by Margaux Laskey
Categories meat, sandwiches, main course
Time 10h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- In a small bowl, combine the garlic and onion powders, smoked paprika, salt and black pepper. Rub the spice mixture all over the pork. If you have time, cover with plastic wrap and refrigerate for 2 hours or up to overnight. If you don't, no worries; proceed to Step 2.
- Lightly grease the crock of a slow cooker. Heat 2 tablespoons vegetable oil in a large skillet over medium-high. Sear the pork until golden brown on all sides, about 2 minutes each side. Add onion, if using, to the slow cooker. Add the pork on top of the onion. Pour soda over the pork and set the slow cooker to low for 6 to 8 hours, until the meat has collapsed and shreds easily.
- Drain most of the liquid from the slow cooker and shred the meat directly in the pot. Add about 1/2 cup of the barbecue sauce and stir to combine. (At this point, if you like crisp bits in your pulled pork, you can spread the shredded pork on a sheet pan and place under a broiler for a couple minutes then return to the slow cooker.) Taste and add more barbecue sauce, hot sauce, salt or pepper, if desired. Serve with soft rolls and extra sauce on the side.
SLOW COOKER TEXAS PULLED PORK
This is like a Texas-style pulled pork simmers in a tangy chili-seasoned barbecue sauce with plenty of onion, then pulled into tender shreds to serve on a buttered, toasted bun.
Provided by CHEF GRPA
Categories One Dish Meal
Time 5h15m
Yield 8 serving(s)
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.
- My Note: ** The pork can also be cooked on Low for 10 to 12 hours. **
- I used a 5 pound roast. I put some of the extra meat in the fridge for later and still had a lot of leftover meat. I filled my muffin pan with scoops of meat. Each individual muffin tin holds the same as a typical sandwich. I put the muffin tin in the freezer and froze the individual serving size leftovers. After about 2 hours I took the tin out removed the meat muffins. Next they went into a ziploc and they will not all stick together. To reheat just pop one in the microwave on 50% power. These are great for a quick sandwich, with rice, with beans, or with eggs.
- This is the perfect weekend bbq/potluck food, and went great with grilled corn on the cob and red potato salad. Also, when you shred the meat you can remove most of the fat. I think you could do without the oil. I used kraft honey bbq sauce - just what I had on hand. SOOOO tasty. Some can't stop eating this.
- I pulled 40 lbs. of pork using this recipe for my grand son's graduation party. I also froze it before reheating it in crockpots. I received many compliments. It turned out much more moist than the root beer recipe I tried earlier. I did serve BBQ on the side, but I'm not sure it needed it.
Nutrition Facts : Calories 777.5, Fat 46.5, SaturatedFat 16.6, Cholesterol 168.7, Sodium 752.1, Carbohydrate 42.3, Fiber 1.9, Sugar 18.5, Protein 43.8
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
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 BEER PULLED PORK
My way of making pulled pork is simple: slow cooker, 1 can of beer, a 5 to 6 pound pork butt, seasonings, and a bottle of barbecue sauce. My beer choice is Shiner Bock®. My seasoning choices are salt, pepper, onion powder, and garlic powder. My barbecue sauce choice is Sweet Baby Ray's®. Just put it in a slow cooker before you go to bed and when you wake up the magic has happened. See for yourself. This recipe is perfect for a party, and you can even prepare 2 and feed around 30 people. Serve on onion or hamburger buns.
Provided by Paula Todora (Paula T)
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 10h10m
Yield 16
Number Of Ingredients 7
Steps:
- Set the slow cooker to High.
- Place the pork in the slow cooker. Season top of pork with salt, pepper, onion powder, and garlic powder. Pour beer into the bottom of the slow cooker and place the lid on the slow cooker crock.
- Cook pork on High for 1 hour. Reduce slow cooker heat to Low and cook for at least 8 hours or overnight.
- Remove pork from the slow cooker and shred with two forks. Discard juices and rinse out slow cooker crock. Return shredded pork to slow cooker and stir barbeque sauce into pork.
- Cook on Medium for 1 hour.
Nutrition Facts : Calories 209.2 calories, Carbohydrate 8.7 g, Cholesterol 53.3 mg, Fat 11.8 g, Fiber 0.2 g, Protein 14.5 g, SaturatedFat 4.3 g, Sodium 568.3 mg, Sugar 5.6 g
SLOW COOKER PULLED PORK
For best results, make this a day before eating. Temptation is great to eat it before it is done as it smells so YUMMY, but it is best if you let it "marinate" over night.
Provided by Chef Joyous
Categories Lunch/Snacks
Time 6h30m
Yield 16 Sandwiches, 16 serving(s)
Number Of Ingredients 9
Steps:
- Spray slow cooker with PAM spray for ease in clean up.
- Trim fat from meat, place in slow cooker.
- Top with 3 cloves of garlic (crushed),2 small onions (Chopped),Celery stalks cut to fit in cooker, hickory seasoning to taste.
- Pour root beer over everything.
- Cook for 6 hours on high or 8 hours on low.
- Remove from pan, pull pork with a fork while cutting off extra fat.
- Add chopped onion, garlic and your favorite flavor of BBQ sauce mixed with dark brown sugar.
- Refridgerate overnight and add more sauce if needed.
- Reheat in microwave and place on rolls.
- ***Freezes well if you have any leftovers!
Nutrition Facts : Calories 412.1, Fat 17.3, SaturatedFat 5.8, Cholesterol 60.4, Sodium 574.2, Carbohydrate 43.7, Fiber 1.5, Sugar 20.5, Protein 19
SIMPLE SLOW COOKER PULLED PORK
Slow-cooker pulled pork with few ingredients but great flavor. Variation of Ultimate Cheater Pulled Pork. Serve with your favorite BBQ sauce on a bun, topped with cole slaw.
Provided by JNME1422
Categories Pork
Time 9h15m
Yield 10-20 sandwiches, 10-20 serving(s)
Number Of Ingredients 5
Steps:
- Remove any excess fat from pork. Rub dry rub on all sides of pork. Slather Chipotle Tabasco on all sides and rub in with your hands. (The previous steps may be done the night before if desired). Put pork into slow cooker, preferably on a small rack. Mix beef broth and Liquid Smoke; pour around edges (avoid washing rub off).
- Cook on high slow cooker setting for one hour, then low setting for eight hours.
- Remove pork from cooker. Discard any fat or bone. Shred pork with two forks. To keep warm for serving, put shredded pork into ovenproof dish, add a little of the cooking liquid to moisten, and return to drained slow cooker or cover with foil and put into 200 deg. oven.
Nutrition Facts : Calories 457.9, Fat 30.5, SaturatedFat 10.9, Cholesterol 122, Sodium 4028.2, Carbohydrate 5.5, Sugar 3.8, Protein 37.7
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4.9/5 (33)Total Time 7 hrs 5 minsCategory Cooking With BeerPublished 2020-02-15
- Mix the salt, brown sugar, garlic salt, pepper, paprika and oregano and rub all over the pork. Sprinkle any extra seasoning over the onions.
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- Place the roast and onion in a 3 1/2 to 4 quart slow cooker. Pour in the beer. Add the soy sauce, paprika, salt, and pepper. Cover and cook on low for about 6 hours, or until fork tender. Time will vary by slow cooker.
- Transfer the meat to a cutting board. Using two forks, pull the meat apart into shreds, discarding any fat. Strain the onions, reserving 1 cup of the liquid. Return the shredded pork, onions, and reserved liquid to the slow cooker. Serve or make BBQ sandwiches.
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- Cover the pot with the lid and cook on low heat for 6 to 7 hours, or until the meat is fork-tender. Note that the length of cooking may vary depending on the type of slow cooker.
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- Mix the chili, garlic and onion powders, salt, dry mustard, paprika and ground fennel and celery seeds together with a whisk in a small bowl. Rub the pork shoulder all over and press dry rub into the meat. Set aside.
- Chop an onion and place in the bottom of a slow cooker. Place the dry rubbed pork shoulder on top of the onions and pour 1 bottle of root beer and your favorite BBQ sauce over the pork. Cover and cook on Low for 8 hours.
- Pour 1 bottle of root beer in a small saucepan. Bring to a boil and turn to medium-low and simmer for 15-20 minutes until reduced to about 1/3 cup of syrup.
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- Note 1: To make your own dry BBQ rub blend 1 tablespoon EACH kosher salt, black pepper, chili powder and cumin, PLUS 2 tablespoons of brown sugar and 2 teaspoons paprika.
- Rough chop the onion, add it to the bottom of the slow cooker then pour the beer and barbecue sauce over the top.
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- Use all of the rub to coat the pork, it will seem like a lot but the dry rub flavors the pork as well as the juice when the pork is done.
SLOW COOKER ROOT BEER PULLED PORK - FOOD FOLKS AND FUN
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- Coat each pork piece with spice rub. Place pork pieces into slow cooker insert, cover with plastic wrap, and refrigerate overnight.
- While pork cools, set strainer over large saucepan. Pour cooking liquid through strainer, and skim excess fat from surface (you should have 5-6 cups of liquid). Bring liquid to boil over medium-high and continue to cook to reduce liquid to 1 cup, 30-40 minutes.
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- In a small mixing bowl, mix the brown sugar, salt, pepper, chili powder, onion powder, and garlic powder until well combined.
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- Cover and cook on low for 8-10 hours or high for 4-5 until pork reaches internal temperature of 205 degrees
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- Trim pork of any excess fat. Scatter onion over bottom of slow cooker and place pork on top. Add broth, cover and cook on low until very tender, about 8 hours. Remove meat and let cool.
- When cool enough to handle, pull meat into thin shreds, removing all fat and gristle. Skim excess fat from liquid in slow cooker.
- Return pulled pork to slow cooker and stir in barbecue sauce, mustard, honey and soy sauce. Season with salt and pepper. Cook for 1 hour longer on low. If desired, serve with hamburger buns and sides of pinto beans, corn, tomatoes and coleslaw.
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