Crockpot Pulled Pork Food

CROCK POT COCA-COLA PULLED PORK

Steps:

• Place roast in a 5 quart crock pot. Season with garlic, onion, black pepper and cayenne pepper. Add liquid smoke and pour in Coca-Cola until it reaches nearly the top of the roast (or covers it depending on the cut of meat).
• Set Crock Pot on low heat and cook for 8-10 hours.
• When ready to serve, remove roast from Crock Pot to a platter. Remove any bones and trim all fat. With a fork, begin "pulling" pork apart into thin shreds. Add barbecue sauce and fold into meat.
• Serve pulled pork on a burger bun or on its own.
• Note: If preparing this dish for a potluck, pour 1 cup of Crock Pot liquid into a measuring cup and discard the remainder. Then return pulled pork to Crock Pot, set on warm or low heat setting, add 1/2 cup of reserved liquid (to keep the meat from drying out) and cover until ready to serve. If the meat is in the Crock Pot for more than one hour, add more liquid as needed for moisture.

PULLED PORK IN A CROCK POT

Steps:

• In a medium size mixing bowl, mix together the first six ingredients (all of the spices) with a fork.
• Pour in the honey, vinegar, and olive oil and stir to form a paste.
• Place the onion in the bottom of the slow cooker. Top it with the 2 pieces of pork and then pour the honey paste over all sides of the pork pieces. It's okay if some of it (or a lot of it) just drips down to the bottom.
• Turn the slow cooker on to low and cook for 7 to 8 hours or until the meat is tender enough to be easily shredded with a fork.
• Serve the shredded pork warm with fixings like homemade coleslaw and cornbread. My husband also likes his dipped in a little hot sauce. Refrigerate or freeze the leftovers.

CROCKPOT PULLED PORK

Steps:

• Peel and slice potatoes
• Place carrots and potatoes into bottom of large crockpot.
• Heat pan over high heat with EVOO.
• Add roast and brown all sides.
• remove and place on top of veggies.
• add Onion soup mix and stir into browned bits from roast just untill starts to brown.
• add wine and loosen browned bits.
• stir in brown sugar, honey, and sesame seed oil.
• cook until all ingredients start to meld and wine begins to reduce.
• Add cold water to pan and pour over roast (adding more water to cover roast if needed).
• During last couple hours add BBQ sauce and rotate roast to coat.
• Allow to rest 10 minutes before pulling meat apart with 2 forks.
• Serve with your choice of buns or rolls and veggies on the side.
• (A "sweet gravy" can be made for the veggies by reserving some of the liquid as a stock and making as you would with any other regular gray.).

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.

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.

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.

QUICK AND EASY CROCKPOT PULLED PORK

Steps:

• Trim any visible fat from the pork roast.
• In a large mixing bowl combine soy sauce, barbecue sauce, balsamic vinaigrette, olive oil, sea salt, and pepper.
• Place roast in crock pot, and cover with marinade. Cover and cook on low for 15 hours. Do not remove lid for any reason.
• Pull roast from crock pot and shred with two forks. Return to crock pot to reheat for 1 hour.

CROCK POT PULLED PORK

Steps:

• In a frying pan heat the oil over medium heat, add the onions and fry for 8-10 minutes until soft.
• Add the garlic, chili powder and pepper and cook for another 2 minutes, constantly stirring.
• Now add tomatoes, sugar, Worcestershire, liquid smoke, soy, sage and prunes.
• Stir, bring to a boil and simmer for 2 minutes, take off the heat and cool.
• Whilst the sauce is cooling add the vinegar( it will leave a less pungent smell in your kitchen).
• Leave the sauce until cold, it will become quite thick.
• Slash the pork several times with a sharp knife, cover completely with the sauce, place in a bowl, cover and leave in a cool place for 10-12 hours.
• When ready to cook place in your crock pot and cook on low for 10 to 12 hours (my crock pot needs the full 12 hours).
• Transfer the pork onto a cutting board and pull the meat apart to shreds with two forks.
• I then add some of the sauce to it and serve the rest on the side but you can mix the meat up with all the sauce.
• If you find the sauce too thick just add some water to it.
• Serve over warm buns and I hope you enjoy it!

CROCK POT PULLED PORK

Steps:

• Combine the rub spices and coat the shoulder.
• Bag the rubbed shoulder overnight in the fridge.
• Put Apple juice and vinegar in crock pot and add the shoulder and the rub that's stuck on it.
• Start the pot on high, turn down to med after an hour and a half.
• Cook for 12 hours total, 10 hours if your pot has no medium setting.
• Remove the shoulder and let rest for at least half an hour.
• Pull shoulder apart with a couple of forks.
• Place the pork on a cheap bun or Wonder bread with your favorite barbecue sauce and some slaw if you want to be traditional.

CROCK POT - PULLED PORK

Steps:

• In a skillet, heat oil over medium heat. Add onions; cook until soft. Add garlic, celery, chili powder and peppercorns; cook, stirring, for 1 minute. Add chili sauce, brown sugar, vinegar, Worcestershire sauce and liquid smoke. Stir to combine; bring to a boil.
• Place pork in slow cooker; pour sauce over pork. Cover and cook on LOW for 10 to 12 hours or on HIGH for 6 hours, until pork is falling apart.
• Transfer pork to a cutting board; pull the meat apart in shreds, using two forks. Return to sauce and keep warm.
• When ready to serve, spoon shredded pork and sauce over warm buns.

SLOW COOKER PULLED PORK

Steps:

• Put the onion slices at the bottom of the slow cooker. In a small bowl mix together 1 tbsp salt with 1 tsp ground black pepper, the smoked paprika and cinnamon. Put the flour onto a plate then rub the spice mixture over the pork.
• Heat the oil in a large frying pan and roll the spiced pork in the flour before putting it into the pan to sear it on all sides. Once the meat is starting to pick up a golden colour pop it on top of the onion slices in the slow cooker.
• In a large jug combine all the ingredients for slow cooking the pork then pour over the meat. Pop the lid on and cook on the low setting for 8 hours.
• When you're ready to serve, take the meat out of the slow cooker leaving the cooking liquor behind. Put the cooked meat on a roasting tray or large shallow bowl and pull it into bite-size chunks and shred with 2 forks. Ladle a little of the cooking juices over the pork and mix together.
• Toss the fennel and apple slices in the lemon juice and season well then serve along with the pulled pork in bread rolls. Spread the rolls with a little English mustard and mayonnaise if you like.

CROCK POT PULLED PORK

Steps:

• Turn Crock Pot to High.
• Mix first 8 dry ingredients in a small bowl.
• Spread mixture on a dinner plate or in a pie dish.
• Coat all sides of pork roast with spice mixture.
• Heat oil in pan on medium heat. Brown roast on all sides (about 2-4 minutes).
• Remove pork and place in crock pot.
• Now saute minced garlic and onion in the pan in which the roast was browned; until onion is translucent - stir frequently (about 3 minutes).
• Add onion and garlic to crock pot.
• Spoon adobo paste onto roast (it will melt as the roast cooks so don't worry about having chunks of paste in there).
• Add Chicken Broth, pouring it over the other ingredients. (Depending on how large your crock pot is you may have to alter the amount of stock you add. Don't cover roast more than 2/3 with liquid or it will take much longer to cook.).
• Now comes the easy part: Place lid on Crock Pot and cook (on High) for 4 hours.
• Remove roast to cutting board. Holding it down with tongs, pull away small sections of pork with a fork held in your other hand.
• Serve by itself or as a sandwich on your favorite toasted bun.
• Note: I discarded the liquid that remained - I found it a little too briney from the adobo and was afraid that flavor would transfer to the pulled pork if stored together.