CROCK POT BARBECUE PULLED PORK
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.
Provided by KissKiss
Categories One Dish Meal
Time 9h5m
Yield 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 529.5, Fat 12.9, SaturatedFat 4.3, Cholesterol 97.5, Sodium 1238.2, Carbohydrate 63.5, Fiber 1.9, Sugar 32.4, Protein 36.6
SLOW COOKER PULLED PORK BARBEQUE
Make sure you have extra buns on hand because people will be going back for more. Excellent the next day for leftovers. Serve with your favorite coleslaw recipe.
Provided by Belinda Carter McDowell
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 6h10m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 322.9 calories, Carbohydrate 22.8 g, Cholesterol 89.4 mg, Fat 13.8 g, Fiber 1.3 g, Protein 26.3 g, SaturatedFat 4.8 g, Sodium 787.4 mg, Sugar 16.8 g
PULLED PORK (CROCK POT)
I found this pulled pork recipe years ago, and it's a favorite at potlucks. Freezes well for easy quick meals.
Provided by duonyte
Categories Pork
Time 18h30m
Yield 10 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 335.1, Fat 6.9, SaturatedFat 2, Cholesterol 125.2, Sodium 584.6, Carbohydrate 25.3, Fiber 0.8, Sugar 18.1, Protein 40.2
CROCK POT PULLED PORK BBQ
Very simple and yummy!! I use All-Purpose Red Rub Zaar #318843 and Mutha Sauce Zaar #318384, both from Dinosaur BBQ. Prep time includes overnight refrigeration.
Provided by princessmommie
Categories Lunch/Snacks
Time P1DT2h
Yield 20 cups, 20 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 161.2, Fat 11.5, SaturatedFat 4, Cholesterol 40.3, Sodium 67.1, Carbohydrate 4.1, Sugar 3.6, Protein 9.5
BBQ PULLED PORK (CROCK POT)
Sweet and delicious, this is a personal favorite that I cook every other week or so. I spent 10 yrs of my life living in Georgia, and the thing I miss the most about the south is their wonderful food. I got fed up with Restaurants' pitiful attempts at BBQ pulled pork in the North where I currently live, so I decided to buy a crock pot and make my own. Obviously a smoker is the best way to cook this, but trust me this recipe is amazing. For those who have the time, STEP 2 can have 2 hrs added, and STEP 5 can be extended by 1 hr.
Provided by danmbaker
Categories Pork
Time 7h10m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Slow cook Boston Butt and sliced Onion for 2 hrs, Crock Pot set to LOW, uninterrupted. Some people add brown sugar or other spices depending on preference.
- Hr 2- Hr 4: Periodically open and Scoop the broth that has been created from your meat over the top, ensuring the meat gets equal flavor and no part becomes dry/burnt. I choose to do so about every 20-30 minutes.
- Remove Butt, discard liquid broth. Return meat to Crock Pot and cover completely with choice of BBQ Sauce. Shop around to find what works best for you, I find that the accepted normal brands are nowhere near as flavorful as the ones that don't have tons of advertisements. Continue to cook on LOW for 2 hours.
- Remove meat and place on a plate or casserole dish. Using two forks, facing opposite directions, peel the meat apart into stringy sections by holding down with one fork and gently dabbing and peeling with the other. Continue until entire Butt is completely "pulled"-removing fatty deposits throughout. The result should be a beautiful dish of pulled pork.
- Return pulled meat to crock pot. Add more BBQ Sauce, the amount depending on your preference. Add salt/pepper prior to sauce if desired. Stir in sauce and continue to cook on LOW for another 1 hour-longer is ok also.
- Stir occasionally, adding sauce if needed.
- Remove meat, let cool for 5 minutes Serve on sandwich buns (Calise Kaiser Rolls are my personal favorite). Serve with a pickle on side and a starch.
- This recipe is designed for 2 people, or for 1 person to have a meal and a few more leftover sandwiches for lunch and/or dinner the next day. For larger groups, increase the ingredients as required.
Nutrition Facts : Calories 1695.2, Fat 89.8, SaturatedFat 30.9, Cholesterol 374.2, Sodium 2807, Carbohydrate 105.5, Fiber 2.5, Sugar 74.5, Protein 106.7
SLOW-COOKER PULLED PORK SANDWICHES
Feed a crowd with these Slow-Cooker Pulled Pork Sandwiches, spiced with mustard, paprika and cumin, from Food Network Kitchen.
Provided by Food Network Kitchen
Time 8h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine 1 tablespoon brown sugar, the paprika, mustard powder, cumin, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.
- Heat the vegetable oil in a large skillet; add the pork and cook, turning, until browned on all sides, 5 minutes. Remove the pork and transfer to a plate; whisk 3/4 cup water into the drippings in the skillet. Transfer the liquid to a 5-to-6-quart slow cooker.
- Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water to the slow cooker and whisk to combine. Add the pork, cover and cook on low, 8 hours.
- Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes. Season with salt. Roughly chop the pork and mix in a bowl with 1 cup of the reduced cooking liquid, and salt and vinegar to taste. Serve on buns with barbecue sauce and coleslaw.
SLOW COOKER BBQ PULLED PORK
Provided by Food Network
Categories main-dish
Time 8h30m
Yield 10 to 12 servings
Number Of Ingredients 10
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 PULLED PORK
Pork simmered in root beer makes all the difference. Topped with your favorite BBQ sauce, it's sure to bring rave reviews.
Provided by Livie's Mommy
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 7h10m
Yield 8
Number Of Ingredients 4
Steps:
- Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.
Nutrition Facts : Calories 335.3 calories, Carbohydrate 49.4 g, Cholesterol 49.1 mg, Fat 5 g, Fiber 1.5 g, Protein 21.2 g, SaturatedFat 1.4 g, Sodium 990.1 mg, Sugar 21.3 g
DELICIOUS CROCK POT BARBECUED PULLED PORK
I have made this a number of times over the years, a long marinating time and slow cooking is the secret here! this is an easy recipe with wonderful results! --- you must plan ahead the roast needs to marinate for 24 hours or even up to 3 days --- if you are a garlic lover cut slits in the roast and stuff with whole garlic cloves if desired, If you have plastic gloves then use them to rub the spices into the meat if not be careful the cayenne is very hot --- you will love this!
Provided by Kittencalrecipezazz
Categories Pork
Time P1DT8h
Yield 6 serving(s)
Number Of Ingredients 12
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 COOKER TEXAS PULLED PORK
Slow cooked, Texas-style pulled pork that is served on a buttered and toasted roll. My family's favorite.
Provided by cmccreight
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 5h15m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 527.7 calories, Carbohydrate 45.5 g, Cholesterol 98.4 mg, Fat 23.2 g, Fiber 2.6 g, Protein 31.9 g, SaturatedFat 8.7 g, Sodium 802.7 mg, Sugar 17.1 g
SLOW COOKER BBQ PULLED PORK
Serve this tender and flavorful slow cooker BBQ pulled pork to your family.
Provided by Ernest D. Green
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 4h20m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 485.8 calories, Carbohydrate 74.8 g, Cholesterol 44.5 mg, Fat 13.2 g, Fiber 1.9 g, Protein 15.2 g, SaturatedFat 4.4 g, Sodium 1879.3 mg, Sugar 39.8 g
SLOW COOKER BARBECUE PULLED PORK
This slow cooker barbecue pulled pork is spice-rubbed for the best flavor.
Provided by Donna Mohr Bungo
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 11h45m
Yield 16
Number Of Ingredients 14
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.
Nutrition Facts : Calories 271.9 calories, Carbohydrate 16.4 g, Cholesterol 78.2 mg, Fat 12.6 g, Fiber 1.6 g, Protein 22.7 g, SaturatedFat 4.3 g, Sodium 1299.6 mg, Sugar 10.9 g
SLOW-COOKER PULLED PORK
Bring out your inner BBQ master with this Slow-Cooker Pulled Pork recipe. Just 10 easy minutes of prep, and then let the slow cooker do most of the work for you. Once the pork roast is cooked and tender, shred it up and choose your level of spice by adding in your family's favorite BBQ sauce for delicious smoky or spicy pulled pork that makes you the kitchen hero.
Provided by By Sarah Caron
Categories Entree
Time 7h45m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 670, Carbohydrate 31 g, Cholesterol 175 mg, Fat 2, Fiber 1 g, Protein 60 g, SaturatedFat 12 g, ServingSize About 1 Cup, Sodium 1410 mg, Sugar 24 g, TransFat 0 g
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