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
MAPLE-MUSTARD PULLED PORK
Coat your pork shoulder with a sweet mustard glaze then slow-roast for soft, tender meat that just falls apart
Provided by Sarah Cook
Categories Buffet, Main course
Time 8h15m
Yield Serves 6 with leftovers
Number Of Ingredients 6
Steps:
- Mix the sea salt and 200g of the sugar in a large food bag, add the pork and coat it well. (If you don't have a bag, rub over the pork in a dish and cover with cling film.) Leave in the fridge overnight.
- The next day, remove the pork and wipe down the meat with kitchen paper. Heat oven to 140C/120C fan/gas 1. Mix the remaining sugar, the maple syrup, mustards and some ground pepper. Rub half the mixture over the pork and sit it on a rack in a roasting tin. Roast for 6 hrs.
- Spoon the remaining maple mixture over the pork and roast for 1 hr more.
- Rest the meat for 30 mins on a plate loosely covered with foil. To serve, tear the pork into big fat chunks and, after skimming the surface, spoon over any juices from the tin.
Nutrition Facts : Calories 716 calories, Fat 38 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 61 grams protein, Sodium 3.6 milligram of sodium
MAPLE-BARBECUE PORK SANDWICHES
If you're serving this pork at a party, keep it warm in a slow cooker. Stir in water, a little at a time, if the mixture gets too thick. -Sharlene Heatwole, McDowell, Virginia
Provided by Taste of Home
Categories Lunch
Time 3h
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Place pork in a large roasting pan; brush with vinegar. Add 1/2 in. water to pan. Cover and bake until tender, 2-1/2 to 3 hours. Remove roast; when cool enough to handle, shred meat with 2 forks., In a large saucepan, combine ketchup, barbecue sauce, syrup, mustard, liquid smoke if desired, pepper and salt. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 2 minutes. Add pork; heat through. Serve on buns.
Nutrition Facts : Calories 460 calories, Fat 16g fat (5g saturated fat), Cholesterol 81mg cholesterol, Sodium 1018mg sodium, Carbohydrate 50g carbohydrate (28g sugars, Fiber 1g fiber), Protein 28g protein.
MAPLE PULLED PORK BUNS
Maple syrup is my sweet secret to these irresistible buns. Slow-cooking the flavor-packed pork couldn't be easier, and the buns are quick to roll up. We love them for parties because they serve a packed house. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 5h55m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Season pork with mustard, salt, cayenne pepper and ginger; place in a 4-qt. slow cooker. Top with onion and garlic; pour in 1/2 cup maple syrup, water and cider vinegar. Cook, covered, on low 5-7 hours or until meat is tender. Shred meat with 2 forks; discard cooking liquid and vegetables., On a lightly floured surface, roll 1 loaf of dough into a 16x10-in. rectangle. Combine barbecue sauce with remaining syrup; brush 1/4 cup sauce mixture to within 1/2 in. of dough edges. Top with half of pork. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise into 8 slices. Place in a 9-in. pie plate, cut side down. Repeat with remaining dough and additional pie plate. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Reserve remaining sauce mixture. Preheat oven to 400°. , Bake until golden brown, about 20 minutes. Sprinkle with cheese and bake until melted, 5-10 minutes longer. Serve with reserved sauce mixture; sprinkle with green onions and red pepper flakes.
Nutrition Facts : Calories 358 calories, Fat 12g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 727mg sodium, Carbohydrate 41g carbohydrate (14g sugars, Fiber 2g fiber), Protein 20g protein.
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