PERFECT SLOW COOKER PULLED PORK
Perfect Slow Cooker Pulled Pork. This Texas style pulled pork is made easier in the slow cooker. Perfect for enjoying as a BBQ Pulled Pork Sandwich, or loaded up on nachos, or even as a pizza topping! The possibilities are endless!
Provided by Serene
Categories main dish
Number Of Ingredients 13
Steps:
- Mix together the ingredients for the Texas Dry Rub in a small bowl.
- Trim off any large excessive fat pieces from the pork roast. Rub the pork shoulder with the dry rub on all sides. Place into the slow cooker.
- Stir together the apple cider vinegar, worcestshire sauce, and liquid smoke in a small bowl, then pour over the pork roast in the slow cooker.
- Cook on Low heat for 8 hours until tender.
- Remove the pork from the slow cooker and shred using forks. Spread the shredded pork over a large baking sheet lined with foil. Pour the remaining juice from the slow cooker over the meat.
- Broil for 5 minutes to get the crispy pieces of pork. (optional)
- Remove from oven, allow to cool for a couple minutes. Serve warm on hamburger buns, top with Texas Style BBQ Sauce! Or some Blue Cheese Coleslaw. Enjoy!
Nutrition Facts : ServingSize 1, Calories 296 kcal, Sugar 9 g, Fat 8 g, Carbohydrate 45 g, Fiber 5 g, Protein 15 g, Cholesterol 92 mg
HOW TO MAKE PULLED PORK
Tender, juicy, and perfectly cooked Pulled Pork you can make in the oven, slow cooker or instant pot.
Provided by Lauren Allen
Categories Main Course
Time 5h20m
Number Of Ingredients 11
Steps:
- Slow Cooker Method: Place pork in slow cooker and pour coke around it. Cover and cook on LOW (recommended) 8 hours or high for 4-5 hours, until pork is tender and shreds easily with a fork.
- Instant Pot Method: Place pork in instant pot and pour coke around it. Cook on Manual/High pressure for 70 minutes. When timer beeps, allow the pot to naturally release pressure, about 15 minutes longer. Remove lid and shred the meat.
Nutrition Facts : Calories 310 kcal, Carbohydrate 9 g, Protein 36 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 124 mg, Sodium 554 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
PULLED PORK BARBECUE
Tyler Florence's Pulled Pork Barbecue recipe from Food Network starts with a flavorful dry rub that includes paprika, brown sugar and mustard powder.
Provided by Tyler Florence
Time 9h35m
Yield 12 servings
Number Of Ingredients 31
Steps:
- Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.
- Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.
- While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it.
- When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.
- While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.
- To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw. Serve with pickle spears and the remaining sauce on the side.
- Combine the cabbage, carrots, red onion, green onions, and chile in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.
AWESOME PULLED PORK BBQ
This is a pulled pork BBQ that is sure to please everyone's taste. Best to use a slow cooker!
Provided by Randy
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 10h30m
Yield 10
Number Of Ingredients 20
Steps:
- Place pork in a slow cooker and season to taste with garlic powder, poultry seasoning, salt, and pepper. Add quartered onion, apple, and 3 celery stalks. Pour chicken broth into slow cooker.
- Cook on Low until very tender, about 8 hours. Transfer pork to a large platter and discard juice and vegetables. Shred pork with a fork and return to the slow cooker.
- Prepare barbecue sauce while pork is cooking. Melt butter in a large saucepan or small Dutch oven over medium heat; cook and stir 2 cups celery and 1 1/2 cups onion until onion is translucent, about 5 minutes. Add ketchup, water, vinegar, brown sugar, Worcestershire sauce, mustard, liquid smoke, and 1 tablespoon garlic powder; mix. Reduce heat to low and simmer, stirring occasionally, until sauce is thickened, about 10 minutes. Pour barbecue sauce over shredded pork.
- Continue cooking pork on Low heat until flavors combine, about 2 hours.
Nutrition Facts : Calories 548.1 calories, Carbohydrate 44.2 g, Cholesterol 131.5 mg, Fat 23.5 g, Fiber 2 g, Protein 41.4 g, SaturatedFat 10.7 g, Sodium 1513.8 mg, Sugar 37.4 g
AWESOME BBQ PULLED PORK, NO SMOKER OR BARBECUE NEEDED
Ok, so here it goes! I'm going to attempt to post this recipe, even though it calls for so many premixed ingredients, that I don't know if it'll actually POST here at zaar. This is by far, the best BBQ Pulled Pork you can make without any thing more fancy than a crock pot. If you allow to cook in the crock pot undisturbed for the entire time, you will get something close to the 'bark' that is created when you use a smoker/barbecue.
Provided by CHRISSYG
Categories Pork
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Trim pork roast of as much visible fat as possible. (since this is not going into a barbecue or smoker, you don't need the fat to keep the meat juicy).
- Wet the roast all over with half of the vinegar.
- Rub all the seasonings into the meat.
- Place into crock pot, set on low and cook for at least 5 hours, preferably 8. (I will start this before I go to bed, to have for a 1:00 Kickoff during football season).
- When it's falling off the bone, pour off MOST of the liquid in the bottom of the pot.
- Pull out the bone, (this should remove easily) take off any remaining chunks of fat that you can see and add the other half of the vinegar.
- Pull pork into chunks, but don't completely shred at this time, it'll fall apart more with the addition of the barbecue sauces.
- Add equal the amounts of barbecue sauces and the brown sugar, and fold into the shredded meat to combine. (the meat is so tender, it will continue to shred as you're mixing) I like to leave some larger pieces.
Nutrition Facts : Calories 875.8, Fat 60.5, SaturatedFat 20.8, Cholesterol 268.4, Sodium 580.3, Carbohydrate 9.9, Fiber 0.5, Sugar 6.1, Protein 67.5
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