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 | | Ingredients | | - |  | 5 pounds pork shoulder roast | | - | | 3/4 cup apple cider vinegar | | - | | 2 tablespoons brown sugar | | - | | 1 teaspoon salt | | - | | 1 teaspoon red pepper flakes - crushed | | - | | 1 teaspoon black pepper | | - | | 1 teaspoon garlic powder | | - | | 1 teaspoon seasoning salt | | | | | | | | | Slow Cooked Pulled Pork Recipe | | Prep Time: 15 minutes
Cook Time: 6 or more hours
Container: 6 quart slow cooker, small bowl, large bowl
Servings: 16 | | | Classic pulled pork makes a great sandwich that is perfect for feeding a large group. | | | | | | Directions | - Place pork in a slow cooker.
- In a small bowl, combine the remaining ingredients and pour over the pork roast.
- Cover with the lid and cook on low for 10-12 hours.
- Remove roast to a tray or cutting board.
- Using two forks, pull the meat apart until shredded.
- Place shredded pork in a large bowl and pour some of the liquid from the slow cooker over the meat until it is as moist as you like.
- Return the meat to the slow cooker until ready to serve.
- Serve with fresh buns for sandwiches.
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TEX-MEX PULLED PORK Serves 6-8
2 1/2-3 lb. boneless pork loin or sirloin roast
1 8-oz. can tomato sauce
1 cup barbecue sauce
1 onion, sliced
2 4 1/2-oz. cans diced green chiles
4 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1/2 cup chopped cilantro
Cooking Directions
In 4-quart slow cooker, stir together tomato sauce, barbecue sauce, onion, chiles, chili powder, cumin, oregano and cinnamon; add pork roast and spoon sauce over pork.
Cover and cook on low heat setting 8-10 hours, until pork is tender.
Remove pork to a cutting board and pull into shreds.
Serve with sauce on side.
Garnish with fresh cilantro.
Serving Suggestions
Favorite southwestern flavors simmer with a pork roast in the slow cooker. Shred the slow-cooked pork and serve in its sauce alongside corn muffins or warm flour tortillas. This shredded pork and sauce is also perfect to stuff tacos, burritos, enchiladas or chiles rellenos. Toss a fruit salad to accompany
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Slow cooker pulled pork recipe INGREDIENTS: 4 to 5 pound pork shoulder (butt) roast
2 large onions, sliced
4 to 6 whole cloves
2 cups water
1 bottle (16 oz) barbecue sauce, your choice
1 large onion, chopped, about 1 cup
large split buns, toasted or warmed
PREPARATION: Place half the sliced onion in the bottom of a slow cooker. Add pork roastt, cloves, and water. Add the remaining sliced onion. Cover and cook 8 to 12 hours on LOW. Remove bone and fat from meat. Discard onions, cloves and water.
Shred the meat and put it back in the pot. Add chopped onion and the barbecue sauce. Cook another 2 1/2 to 4 hours on LOW, stirring frequently to prevent scorching.
Serve on large split buns.
Makes about 12 to 16 servings. |
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Slow-Cooked Pulled Pork In Barbecue Sauce serves 6-8
Recipe from cookthink If you think far enough ahead, this pulled pork recipe is an easy, smoker-free way to get a good dose of barbecue. The sauce is a pretty traditional one—vinegary and mustardy. The addition of sambal oelek gives the whole thing a little kick. ingredients 1/3 cup Dijon mustard
1 cup ketchup
3/4 cup sambal oelek
3 tablespoons cider vinegar
3 tablespoons Worchestershire sauce
2 1/2 tablespoons honey
1 tablespoon tamari
1 teaspoon lemon juice
5 cloves garlic, minced
1 (3- to 4-pound) boneless Boston butt, trimmed
timer prep: 10 minutes
total: 10 hours 25 minutes tools medium saucepan
large Ziploc freezer bag
tongs
slow cooker (or crock pot)
instructions 1. In a medium saucepan, combine everything except the pork and bring to a boil over medium-high heat. Immediately reduce the heat to a low simmer and cook for 10 minutes. Remove the pan from the heat and let the marinade come to room temperature. 2. Meanwhile, trim the pork and put it in a large Ziploc freezer bag. Pour the cooled marinade into the bag, seal it, place it a bowl (in case of leaks or spills), and refrigerate for at least 8 hours, turning the bag every 2 hours if you can. 3. With a pair of tongs, take the pork out of the marinade and set it in the slow cooker. Pour 1/2 cup or so of cold water into the marinade, reseal it and shake to combine. Pour the marinade over the pork, and cover the slow cooker. Cook on the lowest setting until the pork is cooked and tender enough to pull apart with your fingers (or shred with a fork), 8-10 hours. 4. Take the pork out of the slow cooker and cover it loosely with aluminum foil for 10 minutes. Pull apart the pork into bite-size shreds or shred it with two forks. (You could also chop it.) Pour the sauce into a bowl and serve alongside the pork. |
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Pulled Pork (4 Points For The Pork) Ingredients Instructions for Pulled Pork (4 Points For The Pork)Put all the ingredients in a crock pot. Cook on high for 4-5 hours. Pull the pork apart and place it on a bun or roll. Enjoy!
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Recipe for Slow-Cooked Pulled Pork
Sunday, July 13, 2008 Slow-Cooked Pulled Pork Makes 8-10 servings 1 pork shoulder (or Boston butt), 5 or 6 pounds, preferably bone-in ¼ cup dry pork rub (recipe follows, or use your own) 2 tablespoons liquid smoke (optional) For 1 cup rub: 4 tablespoons paprika 2 tablespoons cumin 2 tablespoons ground black pepper 2 tablespoons kosher salt 2 tablespoons sugar 1 tablespoon granulated garlic 1 tablespoon chili powder 1 tablespoon cayenne pepper Cook's note: Not everybody barbecues, and in the peak summer heat not everyone wants to barbecue. This win ter idea hits the right notes in any season and translates handily to the demands of a busy cook. Mix rub: Blend all spices. You will have extra. Store remain ing amount in tightly capped jar for future use. Prepare the meat: Rub generously with ¼ cup rub. Cook meat: Place in slow cooker and cook 5 to 6 hours on high setting or 8-10 hours on low until meat falls apart to the touch. Pull the meat: Remove from cooker, remove from bone and remove any remaining chunks of fat. Discard juices. Use two forks to shred the meat. Keep warm or refriger ate until used. Presentation: On sandwich buns topped with your favorite sauce. Source: Adapted from Old Carolina Barbecue Co., Massillon and Canton. |
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Crock Pot Barbecue Pulled Pork Recipe #236553 This couldn't be easier and it's so delicious. Serve it up with some corn on the cob and watermelon, and you've got the perfect summer dinner. ½ day | 5 min prep SERVES 8 - Place pork roast in crock pot.
- Add onion and Worcestershire sauce.
- Cover roast with water.
- Crock on low for 8 hours.
- Remove roast and onions and place in a large bowl, discarding the cooking water.
- Fork-shred the pork, discarding any fat (if necessary).
- Return shredded meat and onions to crock pot.
- Dump the sauce over it and crock an hour or so on low until heated thoroughly.
- Serve on toasted buns.
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Crock Pot Pulled Pork Recipe Pulled pork in the crock pot is one of life's finer pleasures. Serve this recipe on kaiser rolls with potato salad for an easy but filling supper. Set the crock pot up in the morning for a tasty pulled pork supper at night! Pulled Pork Crock Pot Recipe 2 large onions (sliced)
4 lbs pork roast (shoulder or butt)
1 (18 ounce) bottle favorite barbecue sauce
1 cup ginger ale
1. Place one of the onions (sliced) into the crock pot.
2. Place the roast on top and cover with the other sliced onion. Cover everything with ginger ale. 3. Cover and cook on low for twelve hours. 4. Remove the meat, saving the onions and discarding the liquid. 5. With two forks, shred the meat and discard remaining fat, bone or skin. 6 . Return the meat and onions to the crock pot, adding the barbecue sauce. Cook for an additional 4-6 hours on low. |
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| | | | | | | Category | Servings | | Date | | | | | | | | Entrees - Maindishes | 6 | | 1/20/2008 | | | | | | | Sub Category | Preptime | | Author | | | | | | | | None | 10 min, 9hrs cook | | | | | | | | | | | | | | | | | | | Wine/Beverage Recommendations | | | | | | | | | | | | | | | | | | | Ingredients | | | | | | - | 1 (3 lb) boneless pork shoulder | | - | 1 onion, chopped | | - | 1/2 C chicken broth | | - | 2 C bbq sauce | | - | 2 T mustard | | - | 2 T honey | | - | 1 T soy sauce | | - | salt/pepper | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | Instructions
| | 1 - Trim pork. Scatter onion on bottom of crockpot and place pork on top. Add broth, cover and cook on low for 8 hours. Remove meat and let cool. | | | | 2 - Shred meat. Return to crockpot and add remaining ingredients. Cook one hour longer. Serve on buns. | | | | 3 - (make extra - freezes well) | | | |
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Moms Pulled Pork With Killer Bbq Sauces Recipe
Ingredients  - For the pork:
- 10 lb picnic or shoulder pork butt
- 20 cloves garlic
- 3 cups red wine
- 2 cups beef or chicken broth
- Salt and Pepper
- For The Sauce:
- 6 Tbs Butter
- 2 cups onions, chopped
- 2 cups ketchup
- 4 Tbs Worcestershire
- 6 Tbs vinegar
- 6 tbs molasses
- 2 tsp fresh ginger
- 2 tsp thyme
- 4 Tbs dry mustard
- 6 tsp paprika
- Salt and Pepper
Directions - For the pork:
- Make all kinds of knife slits in the pork and stuff with garlic all around.
- Generously rub butt with salt and pepper.
- Place in a large dutch oven and pour wine and broth over all.
- Bake in a 350 oven for 3-4 hours, or until the meat easily fulls apart with a fork.
- For the sauce:
- In a medium sauce pan melt the butter.
- Add onions and cook till soft but not browned.
- Stir in ketchup, Worcestershire, vinegar, molasses, ginger, thyme, mustard, and paprika. And lots of fresh ground pepper and salt to taste.
- Blend well.
- Bring to a boil and simmer on low for 15 mins.
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Slow-Cooked Pulled Pork Sandwiches Dairy-Free | Ingredients with an asterisk () are available as 365 Everyday Value�?and 365 Organic Everyday Value�?products. - 1 yellow onion, thinly sliced
- 1 1/2 pounds pork shoulder roast
- 1/2 cup water
- 1 (12 ounce) bottle tangy barbecue sauce
- Slaw:
- 2 cups shredded cabbage
- 2 tablespoons minced yellow onion
- 1/4 cup white vinegar
- 1 1/2 tablespoons mayonnaise
- 2 teaspoons sugar
- sea salt and fresh ground black pepper
- 4�? soft hamburger buns
Place half the onion slices in bottom of slow cooker or crock pot; add pork, water, half the barbecue sauce and remaining onion slices. Cover and cook on medium 8-10 hours, stirring occasionally to break up the pork. Meanwhile, combine all slaw ingredients in a large bowl and refrigerate. Combine pork with remaining barbecue sauce and serve on warmed buns with coleslaw. | |
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Crock Pot Old South Pulled Pork on a Bun 1 T. vegetable oil
2 onions, finely chopped
6 cloves garlic, minced
1 T. chili powder
1 t. cracked black peppercorns
1 C. tomato-based chili sauce
1/4 C. packed brown sugar
1/4 C. cider vinegar
1 T. Worcestershire sauce
1 t. liquid smoke
1 boneless pork butt, trimmed of excess fat, about 3 pounds
Kaiser or onion buns, halved and warmed
In a skillet, heat oil over medium heat. Add onions; cook until soft. Add garlic, chili powder and peppercorns; cook, stirring, for 1 minute. Add chili sauce, brown sugar, vinegar, Worcestershire sauce and liquid smoke. Stir to combine; bring to a boil.
Place pork in slow cooker; pour sauce over pork. Cover and cook on LOW for 10 to 12 hours or on HIGH for 6 hours, until pork is falling apart.
Transfer pork to a cutting board; pull the meat apart in shreds, using two forks. Return to sauce and keep warm. When ready to serve, spoon shredded pork and sauce over warm buns.
Yield: 6 to 8 servings.
Note: You can prepare sauce in advance and refrigerate overnight. The next morning, proceed as directed.
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Pulled Pork Sandwiches 2Â lbs pork loin or roast
1/2 cup water
seasoning salt, to taste
salt & pepper, to taste
BBQ sauce, optional Place pork in crockpot.
Pour water over pork.
Add seasonings.
Cook on low 8 hours.
30 minutes before serving, shred pork with forks.
Serve on buns with bbq sauce, if desired.
6 servings. |
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Pulled Pork BBQ sandwiches:
3 lb boneless pork loin roast
1 cup water
1 18 oz bottle BBQ sauce
2 tablespoons brown sugar
1-1/2 tablespoons hot sauce
1/2 tsp each salt and pepper
1. Place roast and water in a crockpot (at least 4-qt size). Cover with lid and cook on HIGH heat for 7 hours.
2. Drain pot, discarding cooking liquid.
3. Return pork to slow cooker and shred with 2 forks. (It should come apart easily at this point.)
4. Add remaining ingredients and stir well. Cover and cook on LOW heat for 1 hour.
Serve on buns with coleslaw. Yum. |
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Barbecue Pulled Pork Sandwich
| Source: Ladies' Home Journal
| http://www.lhj.com |
| | Makes 8 servings
Prep: 5 minutes
Grill: 6 hours
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| Ingredients | | 4 cups hickory wood chips or about 30 hickory wood chunks | | 2 teaspoons kosher salt | | 1/2 teaspoon freshly ground pepper | | 1 5- to 8-pound boneless Boston butt or shoulder butt pork roast | | 8 soft potato or hamburgers rolls | | Sonny's Smokehouse Barbecue Sauce |
| Directions | | 1. Combine wood chips and enough cold water to cover in a large bowl. Let stand 30 minutes. | | 2. Rub salt and pepper on pork roast. | | 3. To barbecue: For gas grill: Punch holes with a knife in the bottom of one small foil pan. Drain wood chips and place 3 cups of the chips in the foil pan; place in one corner of the grill. Place a large 2-inch-deep disposable foil drip pan in center of bottom grate; fill halfway with water. Replace top cooking grate. Close lid and heat burners on Low about 10 minutes. Place meat in center of the cooking grate over the drip pan. Turn one burner off. (For triple burner grill, turn center burner off, as there should be no heat source underneath the drip pan.) For charcoal grill: Close 2 of the 3 bottom vents. Build one pile of 45 to 50 briquettes over the opened vent. Ignite and burn 25 to 30 minutes, until coals are covered with a light coating of gray ash. Drain wood chips. Place a large 2-inch-deep disposable foil drip pan on opposite side of coals on bottom grate. Fill pan halfway up with water (for steam inside the kettle). Place 1 cup of chips over hot coals. Replace top cooking grate. Place meat over drip pan and close lid with opening over meat. Grill pork 4 hours. Add remaining 1 cup drained wood chips to gas grill as needed. Or, replenish briquettes and wood chips as needed every 1 to 1-1/2 hours to maintain a temperature inside the grill of about 225 degrees F to 250 degrees F. | | 4. Wrap pork tightly in heavy-duty foil; grill 2 hours more, replenishing briquettes (for charcoal) and wood chips as needed, until pork is pull-apart tender. | | 5. Unwrap pork; cool slightly and shred. Place 1 cup shredded pork on the bottom half of each roll. Drizzle pork with barbecue sauce and top with roll halves. Makes 8 servings. |
Nutrition facts per serving:
calories: 710
total fat: 40g
saturated fat: 14g
cholesterol: 216mg
sodium: 673mg
carbohydrate: 22g
fiber: 1g
protein: 62g | | |
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