Crock Pot Barbecue Pulled Pork Food

SLOW COOKER BARBECUE PULLED PORK

Steps:

• Mix paprika, brown sugar, chili powder, cumin, salt, black pepper, oregano, sugar, white pepper, and cayenne together in a small bowl.
• Massage spice rub into the pork roast. Wrap tightly in a double layer of plastic wrap; refrigerate for at least 3 hours.
• Unwrap the roast and place in the bottom of a lined slow cooker. Add water and liquid smoke. Cover and cook on Low until pork is fork-tender, 8 to 10 hours.
• Transfer roast to a cutting board; discard liquid in the cooker. "Pull" by tearing meat into thin shreds with 2 forks or your fingers. Discard fat.
• Place shredded meat back in the slow cooker; toss with 1 cup barbecue sauce, and heat on Low until hot, 30 to 60 minutes. Serve with remaining barbecue sauce.

CROCK POT BARBECUE PULLED PORK

Steps:

• 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.

SLOW COOKER PULLED PORK BARBEQUE

Steps:

• Stir celery, onion, barbeque sauce, ketchup, water, garlic powder, chili powder, salt, and pepper together in a slow cooker. Place roast into the mixture.
• Cook on Low for 7 hours (or High for 5 hours). Shred the meat with two forks and stir into the liquid; cook for 1 hour more.

SLOW COOKER BBQ PULLED PORK

Steps:

• Rub pork shoulder with seasoning and place in slow cooker
• Mix together bbq sauce, vinegar and broth and add to slow cooker
• Cover and cook on low for 8-10 hours or high for 4-5 until pork reaches internal temperature of 205 degrees
• Remove pork and shred
• Add about 1/4 - 1/2 cup of the juices back to pork and discard the rest
• Add additional BBQ sauce if desired

PULLED PORK (CROCK POT)

Steps:

• Slice one onion and place in crock pot.
• Put in the roast and cover with the other onion, sliced. Pour over the ginger ale. Cover and cook on LOW for about 12 hours. See Note2 below regarding amount of time needed!
• Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.
• Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 4 to 6 hours on LOW.
• Serve with hamburger buns or rolls and additional barbecue sauce. Any leftovers freeze very well.
• TIP: freeze ready-made sandwiches - a scoop of meat on a bun, well-wrapped. These make a great quick meal or snack. To reheat, remove wrapping, wrap in a paper towel, and zap 1-2 minute in the microwave.
• Note: Shoulder or butt are recommended because the meat shreds very well. Other cuts do not shred as readily. It is a fattier cut, but the fat melts away in the cooking and is poured away when you discard the liquid.
• Note 2: I have an older, smaller crock pot. The above times work perfectly for me. But if you have a newer or bigger crock pot, you may need to revise times downward, esp. after the bbq sauce is added. I think you need at least a couple of hours for it all to meld, but that may be all you need. Update: I recently bought a bigger crockpot, I think 5 or 6 qts. I cooked a 6 lb pork shoulder in it for 8 hours and it was shreddable at that point. Shredded, added the sauce, and cooked for another hour or so to meld everything. So use your best judgment on timing!
• Note3: You might want to turn your roast over after it's cooked a while, to ensure more even cooking. I think this may depend on the size and shape of your roast and the size of your slow cooker. Remember that each time you remove the lid you lose heat and be careful, as turning a large piece of meat is awkward.
• Note4: my sister says this takes 2 hours in the Instapot. I don't have one, up to you to figure out the steps.

SLOW COOKER BBQ PULLED PORK

Steps:

• Heat a large cast-iron skillet over medium-high heat.
• Rub the oil completely over the pork and season with the salt, pepper and cayenne. Brown the pork shoulder in the skillet on all sides; this will take about 10 minutes. Remove from the skillet and allow to cool slightly before rubbing with the mustard, then coating with the brown sugar.
• Place the pork in a 3- to 4-quart slow cooker, then add the soda and liquid smoke. Cover and cook on low for 7 to 8 hours. When it is done, the pork will feel extremely tender when prodded.
• Remove the pork from the slow cooker, then shred the meat using 2 forks and pull off the bone. Mix the meat with any remaining cooking liquid from the slow cooker. Serve with sandwich buns and toppings of your choice.

SLOW COOKER BBQ PULLED PORK

Steps:

• Pour BBQ sauce into the bottom of a slow cooker. Stir in brown sugar, Worcestershire, seasoned salt, garlic powder, and onion powder. Place pork roast into the slow cooker; cover and cook on High until easily shredded, 4 to 5 hours.
• Remove roast from the slow cooker and shred using 2 forks. Return shredded pork to the slow cooker and stir into the juices. Cook on Low to heat through, 10 to 15 minutes. Place on buns and serve.

CROCK POT BBQ PULLED PORK

Steps:

• Season roast with 1/2 tbsp each of salt and of pepper.
• Brown roast in hot skillet a few minutes on each side.
• Place roast in crock-pot.
• Add bay leaves and chopped onion.
• Pour in Worcestershire and liquid smoke.
• Fill crock pot with water until cover roast well.
• Add other 1/2 tbsp each of both salt and pepper.
• Cook on high for 4-5 hours until meat can be easily pulled apart with a gentle touch from a fork.
• Once cooked remove meat from crock pot and shred well.
• Mix all ingredients of sauce together (or you can use your favorite store bought kind)and stir in with the meat until you get your own desired sauce coverage.
• Spoon onto buns and you have a perfect bbq sandwich!

SLOW-COOKER BARBECUE PULLED PORK SANDWICHES

Steps:

• Place pork in a 3-qt. slow cooker. Pour Dr Pepper over top. Cover and cook on low until meat is tender, 7-9 hours., Remove meat; cool slightly. Discard cooking juices. Shred meat with 2 forks and return to slow cooker. Stir in barbecue sauce; heat through. Serve on buns. Freeze option: Place individual portions of cooled meat mixture and juice in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add a little water if necessary.

CROCK POT PULLED PORK BBQ

Steps:

• Coat the pork with the rub. Place in a plastic bag overnight in the fridge.
• Next morning, put the juice and vinegar in crockpot and add the pork.
• Start the crock on high, turn down to low after an hour and a half.
• Cook for 12 to 14 hours total.
• Remove the pork and let rest for at least one-half hour.
• Shred the pork on a roll with Mutha Sauce (#318384), or your favorite sauce.

SLOW-COOKER PULLED PORK

Steps:

• In small bowl, stir together paprika, salt, garlic powder and brown sugar.
• Spray 5- to 6-quart slow cooker with cooking spray. Rub paprika mixture on pork to cover completely. Place pork in slow cooker. Pour water around pork.
• Cover; cook on Low heat setting 7 to 8 hours or High heat setting 3 to 4 hours, until extremely tender.
• Transfer pork to cutting board. Let rest until cool enough to handle. Use 2 forks to shred pork.
• Discard liquid in slow cooker. Wipe out slow cooker. Spray slow cooker with cooking spray. Return shredded pork to slow cooker; stir in barbecue sauce until well mixed. Cover; cook on High heat setting 10 to 15 minutes or until hot.

DELICIOUS CROCK POT BARBECUED PULLED PORK

Steps:

• If you are using fresh garlic then rub onto the roast (you may use both the fresh and garlic powder if you are a lover of garlic).
• In a small bowl mix together seasoning salt, black pepper and 3 teaspoons garlic powder (if using) cumin, paprika, and cayenne, then using clean hands rub the roast well with the spices using pressure to make certain that the spices penetrate deep into the meat.
• Place the roast in a bowl, cover and refrigerate for a minimum of 24 hours or up to 3 days.
• Place the onions and bell pepper strips in the bottom of the crock pot, then place the roast over the onions and peppers.
• In a bowl mix together barbecue sauce and brown sugar, then pour over the roast.
• Cover and cook on LOW for 8-10 hours, or until the roast is cooked and tender.
• Transfer the roast to a cutting board.
• Pull pork into coarse shreds using 2 forks.
• Serve the pork on a bun or over cooked rice topped off with the sauce.

SLOW-COOKED PORK BARBECUE

Steps:

• Cut roast in half; place in a 5-qt. slow cooker. Sprinkle with seasoned salt and garlic powder. Pour 1/4 cup cola over roast. Cover and cook on low for 4-5 hours or until meat is tender., Remove roast; cool slightly. Shred meat with 2 forks and return to slow cooker. Combine barbecue sauce and remaining cola; pour over meat. Cover and cook on high for 1-2 hours or until sauce is thickened. Serve on buns.

SLOW COOKER ROOT BEER PULLED PORK

Steps:

• Place pork roast in a slow cooker, rub with salt, and pour root beer, liquid smoke, and garlic over the top.
• Cook on Low for 8 to 10 hours. Remove pork to a bowl. Strain liquid through a fine-mesh strainer; discard liquid or save for another use (see Editor's Note). Add garlic cloves back to to pork. Shred pork using two forks. Serve with your favorite BBQ sauce.

SLOW COOKER TEXAS PULLED PORK

Steps:

• Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
• Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
• Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.