Crock Pot Yummy Bbq Pork Sandwiches Food

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.

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.

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 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 YUMMY BBQ PORK SANDWICHES

Steps:

• Place pork in crock pot.
• Pour can of beef broth over pork.
• Cook for about 10 hours or until meat shreds easily.
• (Time will differ depending on crock pot- Ours has no knobs, so there are no high and low settings. The meat has to break down, so this meal is very simple but takes a while to cook.) Remove meat and shred with two forks.
• Stir the meat with barbecue sauce in a hot skillet on the stove and serve on hamburger buns.

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 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.

SHREDDED PORK SANDWICHES

Steps:

• Trim any areas with large amounts of fat on the pork.
• Put pork into crock pot, cutting into a few smaller chunks if needed.
• Add BBQ sauce & stir gently to coat meat.
• Cook on low setting for 6-8 hours or until meat has begun to shred when stirred.
• When meat is done, use two forks to shred it the rest of the way right in the crock.
• Serve on your choice of buns or rolls.

EASY BBQ PORK SANDWICHES (CROCK POT)

Steps:

• Place roast on bottom of slow cooker. Combine broth, 1/3 cup each worcestershire sauce and RedHot cayenne sauce. Pour over roast. Cover and cook on high heat setting 5 hours (10 hours on low) or until roast is tender.
• Meanwhile, combine ingredients for sauce in a large bowl and set aside.
• Transfer roast to large cutting board. Discard liquid. Coarsely chop and pull apart roast. Stir into reserved sauce. Put back in crock pot on lowest setting until ready to serve or serve immediately on rolls.

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.