CAROLINA PULLED PORK SLOW COOKER DIP
Fuel your football-loving guests with a slow-cooked dip starring McCormick® Slow Cookers BBQ Pulled Pork Seasoning Mix. Load your crock up with pork tenderloin, cheese, vinegar, brown sugar and dill pickles. Set it. Forget it. And come back to a sweet and tangy dip that's packed with meat, cheese and bold flavor - all of the game day essentials.
Provided by McCormick Spice
Categories Trusted Brands: Recipes and Tips McCormick®
Time 4h15m
Yield 32
Number Of Ingredients 7
Steps:
- Place pork in medium bowl. Sprinkle with 2 tablespoons of the Seasoning Mix; toss to coat. Set aside.
- Mix brown sugar, vinegar, pickles and remaining Seasoning Mix in slow cooker. Add seasoned pork into slow cooker.
- Cook 3 1/2 to 4 hours on HIGH or until pork is tender. Remove pork from slow cooker.
- Shred pork, using two forks. Return pork to slow cooker. Add cheese; cover and let stand 10 minutes or until cheese is melted. Stir well. Sprinkle with green onions. Top with coleslaw, if desired.
Nutrition Facts : Calories 58.3 calories, Carbohydrate 4.2 g, Cholesterol 12.8 mg, Fat 2.5 g, Protein 3.8 g, SaturatedFat 1.5 g, Sodium 261 mg, Sugar 3.4 g
SLOW COOKER CAROLINA BBQ
Miss the tarheel tradition of a pig pickin'? Then find yourself a crock pot, a big pork shoulder, some cider vinegar and get cooking! While ground and crushed red pepper will provide the basic heat - go the extra mile and find some Texas Pete (or Trappey's) pepper sauce to bring the taste of Carolina to your kitchen.
Provided by coolmonkshoes
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 12h15m
Yield 10
Number Of Ingredients 8
Steps:
- Place the pork shoulder into a slow cooker and season with salt and pepper. Pour the vinegar around the pork. Cover, and cook on Low for 12 hours. Pork should easily pull apart into strands.
- Remove the pork from the slow cooker and discard any bones. Strain out the liquid, and save 2 cups. Discard any extra. Shred the pork using tongs or two forks, and return to the slow cooker. Stir the brown sugar, hot pepper sauce, cayenne pepper, and red pepper flakes into the reserved sauce. Mix into the pork in the slow cooker. Cover and keep on Low setting until serving.
Nutrition Facts : Calories 292.8 calories, Carbohydrate 3.6 g, Cholesterol 90.5 mg, Fat 17.3 g, Fiber 0.3 g, Protein 27.6 g, SaturatedFat 6.2 g, Sodium 775.5 mg, Sugar 2.9 g
SLOW-COOKER CAROLINA PULLED-PORK SANDWICHES
Put your slow cooker to work when hosting a casual get-together by making a zesty pulled pork sandwich filling.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h10m
Yield 12
Number Of Ingredients 11
Steps:
- Spray 3- to 4-quart slow cooker with cooking spray. Trim fat from pork; place in cooker. In small bowl, mix brown sugar, salt, pepper and paprika; rub over pork.
- In medium bowl, mix remaining ingredients except rolls and coleslaw; pour into slow cooker.
- Cover; cook on Low heat setting 8 to 9 hours.
- Remove pork from cooker; place on cutting board. Shred pork with 2 forks; return to cooker and mix well.
- Using slotted spoon, spoon about 1/2 cup pork mixture, on bottom half of each roll. Top each with about 2 tablespoons coleslaw. Cover with top halves of rolls. Pork mixture can be kept warm on Low heat setting up to 2 hours; stir occasionally.
Nutrition Facts : Calories 440, Carbohydrate 38 g, Cholesterol 75 mg, Fiber 2 g, Protein 30 g, SaturatedFat 6 g, ServingSize 1 Sandwich, Sodium 1160 mg, Sugar 11 g, TransFat 1/2 g
CAROLINA STYLE PULLED PORK SANDWICH
I like to call this "The Worlds Greatest Sandwich". Cooked overnight in a crock pot, the meat is tender, juicy, and messy..the way a BBQ sandwich should be. Top it with your favorite cole slaw, and you have one tasty meal. This is South Carolina style BBQ. (Thanks for everyone who clarified that for me)
Provided by graftonr
Categories One Dish Meal
Time 9h
Yield 18-22 serving(s)
Number Of Ingredients 27
Steps:
- The Meat --.
- Place the quartered onions in a crock pot.
- Combine brown sugar, paprika, salt and pepper: rub over the roast.
- Place the roast over the onions in the crock pot.
- Combine the vinegar, Worcestershire Sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne; stir to mix well.
- Drizzle about 1/2 of the vinegar mixture over the roast and cover. Refrigerate the remaining vinegar mixture.
- Cook on low for 8 hours. Drizzle the other half of the vinegar mixture over the roast during the last 1/2 hour of cooking.
- While the meat is cooking, prepare the barbecue sauce. Mix all ingredients except soy sauce, butter and smoke. Simmer, uncovered, on low heat for 30 minutes. Stir in the remaining ingredients and simmer, uncovered, for 10 more minutes. Set aside to cool.
- Remove the meat from the crock pot and allow to rest for at least 15 minutes. (Very important step -- longer is better).
- Remove the onions and chop to a fine consistency.
- Pull apart the meat with a couple of forks. Meat should have a shredded look to it.
- Mix chopped onions and shredded pork along with a little bit of juice from the crock pot to taste. Add sufficient barbecue sauce to the mixture to achieve desired taste. Meat should have distinctive barbecue flavor.
- To serve, spread barbecue sauce on bottom of a hearty bun.
- Put layer of pulled pork on bun. Spread barbecue sauce over meat.
- Add layer of your favorite cole slaw on top of meat. Layer some more barbecue sauce over cole slaw.
- Spread top of bun with more sauce.
- Grab a fist full of napkins, and enjoy.
Nutrition Facts : Calories 453.2, Fat 20.6, SaturatedFat 7, Cholesterol 71.9, Sodium 762.4, Carbohydrate 40.5, Fiber 2.6, Sugar 14.3, Protein 24.8
CAROLINA-STYLE SLOW-COOKER BBQ PULLED PORK
Cook Carolina-Style Slow-Cooker BBQ Pulled Pork for tasty BBQ flavor without a grill! You only need four ingredients to make slow-cooker BBQ pulled pork.
Provided by My Food and Family
Categories Pork
Time 8h10m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Place meat in slow cooker sprayed with cooking spray.
- Mix remaining ingredients until blended; pour over meat. Cover with lid.
- Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours). Remove meat from slow cooker; pull into shreds. Return to slow cooker; stir to evenly coat meat with sauce.
Nutrition Facts : Calories 280, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 500 mg, Carbohydrate 22 g, Fiber 0 g, Sugar 19 g, Protein 14 g
EASY PORK CHOPS FOR THE SLOW COOKER
This is one of my 'go to' recipes when pressed for time on a busy weekend. For a richer mushroom taste, use roasted cream of mushroom soup.
Provided by don t
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 2h40m
Yield 10
Number Of Ingredients 8
Steps:
- Spread about half the onion slices into the bottom of the slow cooker. Arrange 5 pork chops atop the onion layer. Repeat layering with remaining onion and pork chops.
- Pour cream of onion soup, cream of mushroom soup, and water over the pork chops and onion. Sprinkle ranch dressing mix and onion soup mix over the pork chops; season with salt and pepper.
- Cook on High until the pork chops are tender to your liking, 2 1/2 to 3 hours. Alternately, you can cook on Low for 4 1/2 to 5 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 236.7 calories, Carbohydrate 9.8 g, Cholesterol 62.7 mg, Fat 10.1 g, Fiber 0.5 g, Protein 25 g, SaturatedFat 3.3 g, Sodium 907 mg, Sugar 1.2 g
KELSEY NIXON'S SLOW COOKER PULLED PORK MAKES FIVE MEALS
You can turn Kelsey Nixon's Slow Cooker Pulled Pork into 5 different meals, including pulled pork sandwiches & pulled pork ragu for pasta.
Provided by Kelsey Nixon
Number Of Ingredients 11
Steps:
- Cut the pork into large chunks and place in the base of a slow cooker
- (Note: Slow cooker capacity should be at least 5 quarts
- ) In a small mixing bowl, combine brown sugar, garlic powder, dry mustard, paprika, salt and pepper
- Sprinkle the rub over the pork turning each piece to coat evenly
- Add in the onions, broth and cola
- Place the lid on the slow cooker and cook until the pork is tender and beginning to fall apart, on low 8-10 hours or on high 4-6 hours
- If not using pork right away, transfer shredded pork to refrigerator or freezer within 2 hours
SLOW COOKER CAROLINA-STYLE PULLED PORK
A moist and tender, slow-cooked pulled pork with a Carolina-style, vinegar based BBQ sauce.
Provided by Christin Mahrlig
Categories Main Dish
Time 8h50m
Number Of Ingredients 18
Steps:
- Place chopped onion on bottom of a slow cooker.
- Trim excess fat from Boston Butt and place in slow cooker on top of onions.
- Combine remaining ingredients in a bowl and pour on top of pork. Cover and cook on low 8-10 hours.
- Combine all ingredients for BBQ Sauce in a medium saucepan. Simmer for 20 minutes.
- Remove pork from slow cooker (after 8-10 hours) and place in a large bowl. Use forks to shred the meat.
- Discard the majority of liquid in the slow cooker. Return meat to slow cooker and add BBQ Sauce. Cover and cook on low 30 minutes. Serve.
Nutrition Facts : Calories 405 kcal, ServingSize 1 serving
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- Spray 5-quart or larger slow cooker with cooking spray. In medium bowl, beat mustard, soy sauce, brown sugar, chili powder, garlic powder and 2 teaspoons salt with whisk. Pour into slow cooker. Add pork and turn to coat with sauce. Cover; cook on Low heat setting 8 to 9 hours.
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- For the Dry Rub: Combine all the dry rub ingredients in a small mixing bowl. Remove 2 tablespoons of the rub and set aside. Pat Pork Butt dry and sprinkle ½ of the dry rub on top of the pork. Massage the seasoning thoroughly into pork. Flip the pork butt over and repeat with remaining dry rub. OPTIONAL for most flavor: Wrap the pork butt tightly in plastic wrap and place on a roasting pan, baking dish, or half sheet pan. Place in the refrigerator and allow to rest for an hour, or preferably overnight. (If refrigerated, allow the pork to sit at room temperature for 30 minutes before browning to remove the chill)
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- When pork is done cooking, remove it from the slow cooker and transfer it to a clean work surface. Loosely tent with aluminum foil and allow to rest for 30 minutes, or until cool enough to handle. Using two forks, shred (“pull”) the pork. Toss the pork with half or all of the reserved dry rub.
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- If pork roast shoulder is frozen, put in the fridge to defrost 2-3 days before cooking. Trim off any large sections of fat and discard.
- In a small bowl, combine 2 tablespoons of the brown sugar, smoked paprika, salt, pepper, and garlic powder. Rub the mixture all over pork until it's soaked in and evenly coated.
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