Chili Rub Slow Cooker Pulled Pork Food

SLOW-COOKER PULLED PORK CHILI

Steps:

• Mix together the tomato paste, vegetable oil, chili powder, cumin, garlic and onions in a microwave-safe bowl. Cover the top of the bowl with a very wet paper towel. Microwave for 5 minutes. Transfer the mixture to a slow cooker.
• Add the pork to the slow cooker along with the stock, adobo sauce, salt, beans and 1 cup of the BBQ sauce. Cook on high until the pork is cooked through and tender, 4 to 5 hours (or on low for 6 to 8 hours). Skim any excess fat off the top and discard. Adjust the seasoning if necessary.
• In a small bowl, mix together the sour cream, garlic powder and remaining 1/4 cup BBQ sauce.
• Top the chili with the sour cream mixture, pork rinds and scallions. Serve with the chips on the side or crumbled on top.

PULLED PORK CHILI

Steps:

• Place the pork loin into a slow cooker. Mix red chile paste, hot sauce, cumin, and chili powder together in a small bowl. Rub chile paste mixture over pork.
• Stir tomato sauce, chicken broth, beans, bacon, wild rice, onion, and jalapeno pepper together in a large bowl; pour into slow cooker, coating pork.
• Cook on Low until flavors are combined, 9 to 10 hours. Remove cooked pork from the sauce and shred using 2 forks. Return to the slow cooker and mix well.
• Top individual servings with shredded Monterey Jack cheese.

CHILI RUB SLOW COOKER PULLED PORK

Steps:

• 1. Line a 9- by 13-inch baking pan with foil and place the pork in the pan. In a small bowl, combine the chili powder, salt, and cayenne. Rub the mixture over all sides of the meat, pressing it to adhere (if the meat is tied together with twine or netting, just rub the seasoning right over it). Set aside.
• 2. In a large skillet over medium-high heat, warm the oil. Add the pork and brown on all sides, 6 to 8 minutes. Transfer the meat to a slow cooker.
• 3. Add the broth to the skillet, scraping up any browned bits. Add the broth to the slow cooker, cover, and cook until the pork is very tender, 6 to 8 hours on low or 4 to 5 hours on high.
• 4. Transfer the meat to a cutting board and let rest 10 to 15 minutes. Use two forks to shred meat into bite-sized pieces. Moisten/season with cooking juices to taste Makes 8 to 10 servings
• 5. This recipe is only mildly spiced, so if you like things with a kick, try adding more cayenne to the rub or add some of your favorite hot sauce to the finished, shredded meat. Use the pork to make a traditional pulled pork sandwich, with barbecue sauce and slaw, or enjoy it in your favorite chili recipe or on top of a Tex Mex Caesar salad.

CHILI RUB SLOW COOKER PULLED PORK

Steps:

• Line a 9- by 13-inch baking pan with foil and place the pork in the pan. In a small bowl, combine the chili powder, salt, and cayenne. Rub the mixture over all sides of the meat, pressing it to adhere (if the meat is tied together with twine or netting, just rub the seasoning right over it). Set aside.
• In a large skillet over medium-high heat, warm the oil. Add the pork and brown on all sides, 6 to 8 minutes. Transfer the meat to a slow cooker.
• Add the broth to the skillet, scraping up any browned bits. Add the broth to the slow cooker, cover, and cook until the pork is very tender, 6 to 8 hours on low or 4 to 5 hours on high.
• Transfer the meat to a cutting board and let rest 10 to 15 minutes. Use two forks to shred meat into bite-sized pieces. Moisten/season with cooking juices to taste.
• Serving Suggestions:This recipe is only mildly spiced, so if you like things with a kick, try adding more cayenne to the rub or add some of your favorite hot sauce to the finished, shredded meat. Use the pork to make a traditional pulled pork sandwich, with barbecue sauce and slaw, or enjoy it in your favorite chili recipe or on top of a Tex Mex Caesar salad.
• Nutrition per serving: Calories: 240; Fat: 11g; Saturated Fat: 3g; Cholesterol: 90mg; Sodium: 540mg; Carbohydrate: 1g; Protein: 32g; Fiber: 1g.

SLOW-COOKED PULLED PORK

Steps:

• In a small bowl, combine the brown sugar, paprika, 1 tablespoon pepper, salt, chili powder and cayenne. Rub over roast; cover and refrigerate for 8 hours or overnight., Place roast in a 4- or 5-qt. slow cooker. Combine the vinegar, broth, barbecue sauce, Worcestershire sauce, Liquid Smoke, if desired, and remaining pepper; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender., Remove meat from slow cooker; cool slightly. Shred meat with two forks and return to the slow cooker; heat through. Using a slotted spoon, place 1/2 cup on each roll.