Crockpot Barbecue Pulled Pork Food

BBQ PORK TENDERLOIN IN THE CROCK POT

Steps:

• Remove the pork tenderloin from the package, and place it on a cutting board.
• In a small bowl combine the salt, smoked paprika, garlic powder, and onion powder. Mix to combine.
• Rub your spice mixture all over the tenderloin, and then place it in the bottom of your slow cooker.
• Add the water or chicken stock to the bottom of the slow cooker (don't pour it over the pork, though, so that you don't wash off your spice rub).
• Add the lid and cook on high for 4-5 hours, or until the tenderloin is easy to shred with a fork.
• Remove the pork from the crock pot, and shred with 2 forks. Return it to the slow cooker, and mix it with any liquid that might have remained in the bottom of the slow cooker.
• Add your BBQ sauce, and stir to combine. Adjust salt and BBQ amounts to your liking, serve warm.

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!

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.

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.

BARBECUED PULLED PORK

Steps:

• Combine all spices in a bowl and rub onto roast. I sometimes let my roast marinade in the rub over night.
• Place pepper & onion into slow cooker, add roast. I don't use the green pepper.
• Combine sauce & brown sugar and pour over meat. Cover and cook on LOW 8-10 hours. Or until you can shred the meat easily with two forks. I normally cook mine 15-20 hrs in crockpot but it should be done much sooner than that.
• Serve on Buns or over rice.

CROCKPOT BARBECUE PULLED PORK

Steps:

• 1. Rub Pork Roast with Weber, Kansas City style Barbecue rub. Place in Crockpot. Pour in Root Beer and add Onion cut into 6-8 large pieces. Stir in garlic and mustard.
• 2. Cook on low heat for 6 to 7 hours or until meat is falling apart (tender). Remove meat from Crockpot, putting in a dish large enough to pull the pork apart with 2 forks. Pull it till all the roast is in small pieces.
• 3. Pour 1 cup of the juice only from Crockpot on the meat and add bottle of barbecue sauce. Mix well. Serve on buns or bread.

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.

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.

COULDN'T BE EASIER BBQ PORK TENDERLOIN (CROCK POT)

Steps:

• Salt and pepper pork loin and place in crock pot.
• Add garlic and onion.
• Pour BBQ sauce over meat.
• Add hot sauce and stir to evenly distribute.
• Cook on LOW for 6-7 hours.

BBQ PULLED PORK (CROCK-POT RECIPE)

Steps:

• I like to use a crockpot liner for this. Take Boston Butt and place in crockpot.
• Cover meat with brown sugar. I usually make it about 1/2 inch thick on top and stick some to the sides.
• Pour Worcestershire sauce over meat and down the sides until the bottom of the crockpot is JUST covered.
• Cover and cook on low in crockpot for about 8 hours.
• When finished, shred with two forks, add some of the juice from the crockpot to the meat, then add as much BBQ sauce as you would like.