Crock Pot Sauce Wars Bbq Pork Sandwiches Food

EASY SLOW COOKER BARBECUE PULLED PORK SANDWICHES

Steps:

• Add the pork roast, apple juice and salt and pepper to the slow cooker on high for 4-6 hours or on low for 7-8 hours.
• After the time has passed, shred the pork with two forks and add the barbecue sauce, turning the heat to low or the warm setting and replace the lid on the slow cooker for 15 minutes.
• Add the vinegar, mustard, mayonnaise and honey to a mason jar and shake very well until the dressing is smooth.
• Add the cabbage, carrots and red onions to a large bowl and pour the dressing over top, tossing well to coat.
• Assemble the sandwiches on the sandwich rolls with a serving of pulled pork, a serving of coleslaw and the condiments of your choice.

SLOW COOKER BBQ PORK SANDWICHES

Steps:

• Spray inside of slow-cooker with non-stick cooking spray.
• Pour an inch of barbeque sauce into the bottom of the slow-cooker crock.
• Score the fat on top of the roast in a crisscross pattern, being sure to cut through the fat layer.
• Place the roast in the slow-cooker and pour 8 ounces of BBQ sauce over the roast.
• Place the onion wedges around the roast.
• Cover the slow-cooker with the lid. Set the temperature to HIGH and cook the roast (unopened) for 6 hours or until the meat can easily be pierced with a fork.
• Transfer the roast to a cutting board, remove the fat layer, and use two forks to pull it apart. (Thus, the name, 'Pulled Pork")
• Serve on buns and extra BBQ sauce or, if desired, place the pulled pork into a large bowl and mix it together with extra BBQ sauce to taste.
• Serve pulled pork with coleslaw on sandwich buns.
• Remove the core and outer layers from the cabbage. Cut the cabbage into pieces sized to fit into a food processor. Grate the cabbage in the food processor or with a grater. If no food processor is available, slice the cabbage very thin, and chop it until the pieces are very small.
• Grate the carrots the same size as the cabbage.
• Combine the grated cabbage and carrots and season with salt. Place the vegetables in a colander/strainer and set it over a large plate to drain for an hour.
• After an hour, squeeze the cabbage by twisting it in a clean dishtowel to remove as much moisture as possible.
• Combine the sugar and apple cider vinegar. Whisk together until sugar has dissolved. Add mayonnaise, celery seed, black pepper and chives. Whisk again, taste and adjust seasonings, if needed. *See note.
• Squeeze the cabbage again and add it to the dressing. Mix until well combined.
• Serve.
• Serve coleslaw with pulled pork on sandwich buns.
• Enjoy!

SLOW-COOKER BBQ PORK SANDWICHES

Steps:

• Place meat in Slow Cooker; top with onions and barbecue sauce. Cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours).
• Remove meat from Slow Cooker; cut off and discard excess fat. Chop meat into small pieces or shred with fork. Return to Slow Cooker; stir to coat with sauce.
• Fill rolls with meat mixture and Singles just before serving.

CROCK POT PORK SANDWICHES

Steps:

• Place the pork in a 3 to 4 quart crock pot.
• Sprinkle with seasonings, pour tomatoes over pork.
• Cover and cook on low for 8 to 10 hours.
• Remove the meat from crock pot, place on cutting board and shred using 2 forks, discarding the bones.
• Return meat to crock pot and mix well.
• Using a slotted spoon to remove pork mixture from cooker and fill each roll with 1/2 cup meat mixture.
• Top with cheese and condiments as desired.

CROCK POT BBQ PORK SANDWICHES

Steps:

• Pour whole bottle of BBQ in crock pot; add pork, salt and pepper.
• Put your lid on and cook on low for 6 hours.
• The meat will start to shred. When it does, I flip it on high heat and cook it another 1/2 hour until all is shredded.
• Add to hamburger bun/rolls.

BBQ PULLED PORK SANDWICHES

Steps:

• Stud the roast with the cloves and rub with the Smokey BBQ Rub. Place the roast in a slow cooker and top with the onions. Cover the roast with 2 cups of water and slow cook for 8 to 10 hours. Remove the pork, discard the cloves and layer of fat, as well as any water and grease remaining in the pot. When the pork is cool enough to handle, use a fork or your hands to shred and pull the meat apart. Return the meat to the slow cooker along with the barbecue sauce. Heat for 1 to 2 hours. Serve on your favorite roll.
• Combine the granulated and brown sugars, chili powder, paprika, garlic powder, onion powder, pepper, salt, mustard and cayenne in a bowl and mix well. Store in an airtight container.

PULLED PORK SANDWICH WITH BBQ SAUCE AND COLESLAW

Steps:

• For the BBQ sauce: Combine the ketchup, mustard, brown sugar, garlic, cider vinegar, Worcestershire, Cajun seasoning and 1/2 cup water in a small saucepan over medium heat. Bring to a boil, stirring until ingredients are completely incorporated. Reduce the heat to low and simmer gently until the flavors have melded and sauce has thickened enough to coat the back of a spoon, 30 to 40 minutes.
• Remove from the heat and let cool to room temperature. If not using right away, cover and refrigerate for up to 2 weeks.
• For the pulled pork: Preheat the oven to 275 degrees F.
• Spread out the onions and garlic in an even layer in a roasting pan and pour in the chicken stock. Combine the Cajun seasoning and brown sugar in a small bowl. Pat the pork shoulder dry with paper towels and then rub all over with the spice mixture. Set the pork on top of the onions and garlic and cover the roasting pan with foil. Transfer to the oven and cook until the pork is fork tender, 6 to 8 hours.
• Remove the pork to a cutting board to cool. Strain the cooking liquid through a fine-mesh sieve and reserve.
• If the pork has a bone, remove and discard it. With two forks, shred the meat into bite-size pieces, discarding any large pieces of fat. Return the shredded meat to the roasting pan. Add 2 cups of the BBQ sauce and a bit of the reserved cooking liquid if too dry.
• For the coleslaw: Combine the red and green cabbage, carrots and red onions in a large bowl. Whisk together the mayonnaise, cider vinegar, sugar, and some salt and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine. Taste for seasoning; adjust with more salt, pepper or sugar as needed.
• Serve the pulled pork on buns topped with coleslaw.

SLOW-COOKER PULLED PORK SANDWICHES

Steps:

• Combine the pork, onion, garlic, 1/2 cup water, 1 teaspoon salt and a few grinds of pepper in a 6- to 8-quart slow cooker. Cover and cook on low, 7 hours.
• Remove the pork and garlic from the slow cooker to a bowl using a slotted spoon. Strain the juices, discarding the onion; transfer 3/4 cup of the juices to a small saucepan. Add the ketchup, mustard, brown sugar, pickle brine and hot sauce. Cook over medium-high heat, stirring occasionally, until the sauce is just starting to simmer and thicken, about 5 minutes.
• Heat the vegetable oil in a large skillet (preferably cast-iron) over high heat. Add the pork and garlic; shred the meat with two forks. Cook, stirring occasionally, until the pork is crisp and golden, about 5 minutes. Season with salt and pepper.
• Toast the bread. Top with the pork, sauce and coleslaw. Serve with the pickles.

SLOW-COOKER PULLED PORK SANDWICHES

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.

CROCK POT BBQ PULLED PORK SANDWICHES

Steps:

• Place pork roast in slow cooker. Cover and cook on low 10-12 hours or high 5-6 hours.
• Remove roast from the stoneware and using two forks pull the meat into shredded pieces.
• Pour out any liquid in the stoneware and combine the pork and remaining ingredients in the slow cooker.
• Cook on high for 2 hours.
• Serve the pork on buns or rolls.

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.

CROCK POT BBQ PORK

Steps:

• Lay sliced onions and halved garlic cloves in the bottom of the crock pot.
• Lay hunk o' pig on top of the onions.
• Combine sauce ingredients (from ketchup to black pepper). Please add more or use less of whatever you want. This was a thrown together thing, but it worked pretty good :) If you are ever in Portland OR make sure you pick up a bottle of Secret Aardvark sauce, otherwise use whatever hot sauce you like (chipotle anything would be amazing in here!).
• Pour the sauce over the pig and onions, turn your crock pot on and go to work. It will probably take 5-8 hours to cook this baby, depending on your crock.
• When done pull the hunk o' pig out of the crock pot and into a large bowl or pot. Using two forks shred the meat and separate it from the gristle and bone.
• Strain the contents of the crock pot into a sauce pan on the stove. Discard the onions. If you have the time and inclination reduce the sauce and degrease it anyway you can (I used ice cubes and paper towels and it was still pretty greasy -- refrigerating it and peeling the fat off would be the best, but isn't the point of a crock pot meal that you have dinner ready when you get home?). Use additional tomato paste or other ingredients to thicken and adjust the flavor of the sauce.
• Mix a bit of the sauce into the pork to make it saucy to your liking. Serve with bread and more hot sauce. Wallow in porky heaven.
• MMMMmmmm.

PULLED PORK IN BBQ SAUCE MINI SANDWICHES

Steps:

• Pour Rootbeer in the bottom of the crock pot.
• Season pork roast with salt/pepper and mesquite seasoning.
• Cook on high 4-6 hours.
• Remove roast and sit 30 minutes. Empty the crock pot of the juices.
• Peel by hand the pork roast, discarding the fat.
• Add the pork to the crock pot and add the bbq sauce to the crock pot.
• Cook on high for 30-60 minutes.
• Serve on a roll. I prefer to use mini potato rolls from WalMart.

CAROLINA-STYLE PORK BBQ SANDWICHES

Steps:

• Make the pork:
• Spray the inside of a slow cooker with cooking spray.
• Put the onions in the slow cooker. Make slits in the pork roast and insert the garlic cloves. Rub salt, pepper, brown sugar, and red pepper flakes into the meat. Place the pork in the slow cooker fat side up and pour in the vinegar and apple cider. Cover and cook on low for at least 10 hours and up to 12 hours, until the meat is falling-apart tender.
• Transfer the meat to a large bowl and shred it with two forks. Set aside.
• Make the sauce:
• Pour 2 cups of the pan juices into a measuring cup; discard any leftover juices still in the pot. Let cool and skim off any visible fat. Pour this liquid into a saucepan. Add the water, ketchup, cider vinegar, brown sugar, Worcestershire sauce, chili powder, paprika, dry mustard, and red pepper flakes. Bring to a boil and simmer, uncovered, for 10 minutes. Season with salt and pepper. Return the shredded pork to the slow cooker and add 1 cup of the sauce mixture (more if you like it wet). Give it a stir and set the slow cooker to warm until ready to serve.
• Assemble the sandwiches:
• Serve the pork straight from the slow cooker with a slotted spoon, along with buns, slaw, and hot sauce. Serve the additional sauce on the side.

CROCK POT BBQ BEEF SANDWICHES

Steps:

• Cut steak into 1" strips, while trimming off excess fat.
• In a medium mixing bowl, stir together Hoisin sauce, soy sauce, rice vinegar, Worcestershire wauce, and ginger.
• Dip the meat into the sauce to lightly coat it.
• Place meat into crock pot and dump remaining sauce over it.
• Cover and cook on low heat about 8 hours, or until it will fall apart.
• Take the meat out and place on a plate.
• Using 2 forks pull the meat apart to shred it.
• Mix shredded meat back in with the sauce.
• Serve on rolls for a delicious BBQ beef sandwich.