Live With Kelly Myron Mixons Crock Pot Pulled Pork Food

LIVE WITH KELLY MYRON MIXON'S CROCK-POT PULLED PORK

Steps:

• Mix hickory salt with apple juice and then inject the pork butt. Rub with olive oil and apply rub. Heat skillet on med high and braise the pork to get a good crust, about 3-4 minutes. Place the pork in a crock-pot and pour stock inches Set crock-pot on high and cook until tender, about 4-6 hours. Remove and pull pork before tossing in the BBQ sauce.
• In a large bowl, combine all the ingredients thoroughly. You can store this rub in an airtight container indefinitely.
• Vinegar-Based Barbeque Sauce.
• This is the basic formula for a classic vinegar sauce. You can add any or all of the following optional ingredients based on your personal flavor preferences: 1 cup ketchup, ½ cup hot sauce, ½ cup sugar. Follow the exact same procedure, adding the extra ingredients to the pot with the others.
• In a large heavy saucepan or stockpot over medium heat, combine all the ingredients. Stir to dissolve the salt completely, cooking for 3 to 5 minutes of constant stirring. Do not bring the mixture to a boil. When the salt is thoroughly dissolved and the spices have infused the vinegar with their flavor, remove from the heat and let the sauce cool completely, about 30 minutes. Funnel the sauce into a refrigerator-safe container. The sauce will keep, refrigerated, for up to a year.

KID'S FAVORITE CROCK-POT PULLED PORK

Steps:

• Remove visible fat from pork roast and cut into 4 or 5 sections.
• Mix together salt, paprika, onion powder, thyme, peppers, and garlic powder and rub onto pork.
• Place sliced onions into crockpot.
• Put pork roast on top of onions and pour apple juice over all to cover - add more juice if needed.
• Cook on low for 8 hours or high for 4 hours.
• Mix together your favorite bbq sauce, chili sauce, and teriyaki sauce.
• Remove pork and onions from crockpot and discard liquid.
• Shred pork using two forks and add put pork and onions back into crockpot with the sauce. Heat until warm. You could do this in a bowl and microwave it until warm instead.
• Serve on rolls or hamburger buns with your favorite cheese.

CROCK POT PULLED PORK

Steps:

• Sauté the onions in the oil until soft. Add garlic, chili powder, and pepper and cook another minute or so. Add chili sauce, brown sugar, vinegar, and Worcestershire sauce. Heat till boiling stirring constantly.
• Put the pork shoulder in the crock-pot and pour the sauce over it. Cover and cook on low 12 hours or on high 6 hours, until pork is basically falling apart. (Longer never hurts.)
• Shred the meat with a pair of forks and return to the pot and keep warm in the sauce. Serve over buns.

SAVE-A-LOT SAVORY CROCK POT PULLED PORK

Steps:

• In a small bowl mix together the brown sugar, paprika, salt pepper, onion powder, garlic powder and crushed red pepper.
• Rub the mixture into the pork and coat thoroughly. cover tightly and refrigerate for at least 6 hours and up to 24 hours.
• Mix together the remaining ingredients in the crock pot when you are ready to cook. Add the pork and cook 8 to 10 hours.
• Remove the pork from the liquid and immediately pull apart into shreds with two forks.
• Place the shredded pork in a large ovenproof dish. Toss the shredded pork with enough cooking liquid to keep it moist - plus some extra as it will absorb some of the liquid while sitting and reheating.
• Refrigerate overnight or up to 36 hours.
• Bake the pork at 350 degrees for 30-40 minutes to reheat.

EASY CROCK POT PULLED PORK

Steps:

• Rinse the pork and loosely wrap in aluminum foil, and place in crock pot with opening on the bottom.
• Pour Ginger Ale over roast.
• Cook on low for 12-15 hours (overnight) or until it starts to fall apart.
• Remove from pot, pull with two forks and serve with favorite bbq sauce.

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.

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.

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.