Sweet Tangy Pulled Pork Recipes

Steps:

• Mix first 4 ingredients. Place roast in a 4- or 5-qt. slow cooker; top with preserves mixture. Cook, covered, on low until meat is tender, 8-10 hours. , Remove pork from slow cooker. Skim fat from cooking juices. Shred pork with 2 forks; return to slow cooker and heat through. If desired, serve on buns.

Steps:

• Place onions in a 4- or 5-qt. slow cooker. Mix brown sugar, paprika, salt and pepper; rub over roast. Place over onions., In a small bowl, mix broth, vinegar, soy sauce, Worcestershire sauce, chili sauce, molasses, garlic and mustard; pour over roast. Cook, covered, on low 8-10 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices. In a small bowl, toss coleslaw mix with lime juice. Shred pork with two forks. Return pork to slow cooker; heat through. Serve on rolls with coleslaw.

Steps:

• Place the pork shoulder roast into a large plastic bag, pour 1 cup of root beer over the meat, and squeeze out all the air from the bag. Seal the bag closed, and refrigerate 6 hours to overnight.
• The next day, mix together the light brown sugar, kosher salt, black pepper, paprika, dry mustard, onion powder, garlic salt, celery salt, cinnamon, ginger, and nutmeg in a bowl.
• Remove the meat from the marinade, and shake off the excess. Rub the meat all over with the spice mixture, wrap in plastic wrap, and refrigerate for 30 minutes to 2 hours.
• Mix together the balsamic vinegar, 1 1/2 cups of root beer, whiskey, and brown sugar in a bowl, and stir until the sugar dissolves.
• Heat the olive oil in a skillet over medium-high heat, and sear the meat on all sides until the meat develops a brown crust, about 3 minutes per side. Place the seared meat into a slow cooker. Pour the balsamic vinegar-root beer mixture over the meat, set the slow cooker to High, and cook for 6 to 8 hours.
• Remove the roast from the slow cooker, and shred with 2 forks. Discard the bones and all but 1 cup of the liquid in the slow cooker. Return the shredded meat to the cooker, mix in the barbecue sauce, and let sit on Low until ready to serve. Serve piled on buns.

Steps:

• Cut the tenderloin in half; place in a 3-qt. slow cooker. Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard and pepper; pour over pork. , Cover and cook on low for 4-5 hours or until meat is tender. Remove meat; shred with 2 forks. Return to slow cooker; heat through. Serve on toasted rolls or buns, with coleslaw if desired.

Steps:

• In large saucepan, combine all ingredients and bring to a boil over medium heat.
• Reduce heat and simmer, uncovered, for about one hour. Stir occasionally.
• *For ribs: Boil ribs with some salt & pepper and a quartered onion until tender. Then drain and place on broiler pan. Baste with sauce, broil 5 minutes, turn ribs over and baste other side. Broil 5 minutes longer. Serve.
• *For shredded pork sandwiches: Put sauce and pork loin in crock pot on low for 5-6 hours or until pork begins to shred itself when poked with a fork.
• *For barbecue ham sandwiches: Put sauce and thin, deli sliced ham torn into 2 inch pieces into crock pot and heat on low for 2 hours or until hot.

Steps:

• Preheat oven to 325°F.
• In a bowl, combine sage, salt, pepper, and garlic.
• Rub roast with olive oil so rub will stick to the roast.
• Rub mix all over roast.
• Cover with plastic wrap tightly.
• Marinate for about 2 hours (if you don't have time for that it'll still be fine.
• Sprinkle the Worcestershire sauce on right before you put it in the oven.
• Place roast in either a roasting pan or glass dish on top of the onion.
• Pour 1/4 cup water in bottom.(don't pour it over the roast).
• Place in oven on middle rack.
• Cover for the first 2 hours then uncover for remaining time.
• Bake approximately 3 hours or until internal temperature is at least 150°F depending on your desired doneness.
• Meanwhile, place sugar, flour,vinegar, water and soy sauce in small saucepan. Heat, stirring occasionally until mixture begins to bubble and thicken slightly.
• Brush roast with glaze 3 or 4 times during last half hour of cooking.
• When roast is done (I use a meat thermometer to ensure that it's done). Take out of oven, pour remaining glaze on and let rest set about 10 minutes before carving.

Steps:

• Heat oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic, chili powder, and pepper until blended; cook until garlic has softened, 3 to 4 minutes. Add steak sauce, vinegar, brown sugar, Worcestershire sauce, and liquid smoke. Stir and bring to a light boil.
• Put pork tenderloin into a slow cooker and pour the sauce on top. Cook until the pork falls apart when touched with a fork, 5 to 6 hours on High or 10 to 12 hours on Low.
• Place pork on a plate and shred it using 2 forks. Put the pork back in the sauce until ready to serve.

Steps:

• In a bowl, mix the ketchup, chili sauce, water, red wine vinegar, lemon juice, Worcestershire sauce, hot sauce, Dijon mustard, chili powder, garlic powder, celery seed, black pepper, and brown sugar.
• Place the pork ribs in a slow cooker, and layer with onion and red bell pepper. Pour sauce into the slow cooker.
• Cover, and cook 8 hours on Low.

Steps:

• Lay out steaks and generously sprinkle with rib rub. Give the meat a quick rub. Make sure you do both sides!
• Stack the steaks up and wrap tightly with plastic wrap. Refrigerate for at least 2 hours. Anything longer than 8 hours and you're just prolonging your own hunger ;).
• Heat a (gas) grill to medium-high or equivalent. Grill steaks over direct heat for about 3 minutes on each side. These are kind of hard to overcook due to the fat content so don't be too scared of drying them out.
• Pour BBQ sauce in a shallow dish and dredge steaks in the sauce.
• Return steaks to grill over lower, indirect heat for 3-5 minutes per side or until they are carmelized to your taste.
• Remove from grill and let rest a few minutes and serve.
• If you've got any rolls, feel free to toss them across the room! Enjoy!

Steps:

• In a small bowl, whisk the first 6 ingredients; rub over roast. Place roast in a 5- or 6-qt. slow cooker. Cook, covered, on low until meat is tender, 8-10 hours., Remove roast; cool slightly. Discard cooking juices. Shred pork with 2 forks; return to slow cooker. Stir in barbecue sauce; heat through. Serve on buns. To make ahead: In a small bowl, whisk the first 6 ingredients; rub over roast. Place roast in a freezer container and freeze. To use, place roast in refrigerator 48 hours or until completely thawed. Cook and serve as directed. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat bacon drippings in a large, heavy skillet over medium heat. Place spareribs in the skillet, and brown on each side for about 5 minutes. Season with garlic salt and pepper.
• In a medium bowl, mix mustard, molasses, soy sauce, vinegar, Worcestershire sauce, and hot pepper sauce.
• Place browned ribs in a large baking dish. Cover with the mustard sauce mixture.
• Bake 2 1/2 to 3 hours in the preheated oven, basting occasionally with the sauce mixture, to an internal temperature of 160 degrees F (70 degrees C).

Steps:

• Place chicken in a slow cooker and pour cola-flavored beverage around it. Turn slow cooker to High and cook for 3 hours.
• Meanwhile, mix barbecue sauce, vinaigrette, brown sugar, honey, teriyaki marinade, and cardamom in a mixing bowl until well blended. Place in the refrigerator.
• After 3 hours, remove chicken from the slow cooker and shred. Set aside 1/2 cup of the cooking juices and discard the rest.
• Return chicken and 1/2 cup juice to the slow cooker; stir to combine. Remove barbecue sauce from the refrigerator and pour and blend it into the chicken. Cook for 1 more hour.
• Spread mayonnaise on hamburger buns and fill with pulled chicken and sauce.

Steps:

• In a Dutch oven over medium heat, melt butter.
• Stir in flour until smooth.
• Add the next 10 ingredients; bring to a boil.
• Add roast.
• Reduce heat; cover and simmer for 3 hours or until meat is very tender.
• Remove meat; shred with two forks.
• Skim off fat from cooking juices, return meat to juices and heat through.
• Serve with a slotted spoon on buns.

Steps:

• Place roast in a greased 4- or 5-qt. slow cooker. In a large bowl, combine tomato sauce, beer, brown sugar, honey, tomato paste, seasonings and, if desired, liquid smoke; pour over meat. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast. When cool enough to handle, shred meat with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through., Using tongs, place meat mixture on bun bottoms. Replace tops. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.