CROCKPOT PULLED PORK WITH CREAMY COLESLAW
Feeding a crowd? Break out your Crockpot for this delicious CrockPot Pulled Pork. Make sure not to skip the Creamy Coleslaw. It goes perfectly.
Provided by adapted from http://www.chow.com/recipes/30356-easy-slow-cooker-pulled-pork
Categories slow cooker
Time 6h15m
Number Of Ingredients 19
Steps:
- In a standard size slow cooker, arrange onion slices and garlic on the bottom of the crock.
- Pour in beef broth and water.
- In a small bowl, mix together brown sugar, chill powder, cumin, cinnamon and pepper.
- Pat pork tenderloins with paper towels and rub with spice mixture.
- Place tenderloins on top of onion mixture.
- Cook on high 6-8 hours or on low for 10-12 hours.
- Once cooked, remove tenderloins to a plate and pull with two forks.
- Place in a casserole dish and add cooked onions and broth back to the pork until just moistened.
- Keep warm in the oven (I find this works better than the crockpot) or serve immediately.
- Serve with your favorite barbecue sauce, coleslaw and buns.
- Mix mayo, sour cream, vinegar, sugar, salt, mustard and celery seed in a medium bowl.
- Stir in coleslaw mix to taste.
- Mixture will get more "wet" as it sit so stir in more cabbage than you think.
- Let sit in the refrigerator for at least 1 hour before serving.
Nutrition Facts : Calories 651 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 301 milligrams cholesterol, Protein 94 grams protein, SaturatedFat 6 grams saturated fat, Sodium 719 grams sodium, Sugar 9 grams sugar
PULLED PORK SANDWICH WITH BBQ SAUCE AND COLESLAW
Provided by Amanda Freitag
Categories main-dish
Time 9h45m
Yield 15 sandwiches
Number Of Ingredients 23
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-COOKED PULLED PORK
Every time I bring this dish to a potluck I get asked, "Where did you get the pork?" People are surprised to hear me say that I made it. When I tell them how simple the recipe is, they are doubly surprised. The two-step process fits the demanding schedule of any teacher-easy to make and easy to serve.-Betsy Rivas, Chesterfield, Missouri
Provided by Taste of Home
Categories Lunch
Time 8h20m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the brown sugar, paprika, 1 tablespoon pepper, salt, chili powder and cayenne. Rub over roast; cover and refrigerate for 8 hours or overnight., Place roast in a 4- or 5-qt. slow cooker. Combine the vinegar, broth, barbecue sauce, Worcestershire sauce, Liquid Smoke, if desired, and remaining pepper; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender., Remove meat from slow cooker; cool slightly. Shred meat with two forks and return to the slow cooker; heat through. Using a slotted spoon, place 1/2 cup on each roll.
Nutrition Facts : Calories 419 calories, Fat 16g fat (5g saturated fat), Cholesterol 81mg cholesterol, Sodium 1076mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 2g fiber), Protein 29g protein.
SLOW COOKER PULLED PORK
Steps:
- 1. In a medium saucepan, stir together the ketchup, bourbon, ¼ cup brown sugar, and ½ teaspoon smoked paprika. Bring to a boil, then reduce the heat to simmer for 10 minutes. 2. Meanwhile, in a 5- to 6-quart slow-cooker bowl, combine the remaining ¼ cup brown sugar, 2 teaspoons smoked paprika, 1½ teaspoons salt, and 1 tablespoon freshly ground black pepper. Add the pork and rub the mixture all over the meat. Turn the pork fat side up. 3. Pour ¼ cup sauce and 1 cup water into the slow-cooker bowl. Refrigerate the remaining sauce for serving. Cover and cook as the manufacturer directs on the low setting until the meat is falling-apart tender, about 8 hours. 4. Carefully transfer the meat to a large bowl; discard the fat and skin. Using two forks, shred the meat into small pieces. Carefully pour the sauce from the slow cooker into fat separator. Pour the sauce over meat, leaving behind and then discarding the fat. Serve in the buns with the reserved 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
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CROCK POT PULLED PORK - THE SEASONED MOM
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- In a small bowl, make a rub by whisking together brown sugar, chili powder, salt, smoked paprika, garlic powder, cumin and onion powder. Pat the pork dry with paper towels. Rub the spice mixture all over the pork.
- Place the meat on top of the onions and garlic. Cover and cook for 10-12 hours on LOW or for about 6-7 hours on HIGH. When the pork reaches an internal temperature of 190-195 degrees F it will be fall-apart tender!
- Turn off the slow cooker and remove the pork to a cutting board. Use two forks to shred the meat, discarding any large pieces of fat.
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