PULLED PORK WITH GINGER SAUCE
It's almost sacrilegious for a South Carolinian from the capitol city to make any sauce for pulled pork except mustard-based. But we love this Asian-inspired Ginger Sauce. Wonderful in a sandwich it's also great over rice. -Mary Marlowe Leverette, Columbia, South Carolina
Provided by Taste of Home
Categories Dinner
Time 7h20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place onions in a 4- or 5-qt. slow cooker. Sprinkle roast with salt and pepper; place over onions. Cook, covered, on low 6-8 hours or until pork is tender., Remove pork and onions; cool slightly. Discard cooking juices or save for another use. Shred pork with two forks. Return pork and onions to slow cooker., In a small bowl, whisk ketchup, lemon juice, Worcestershire sauce, honey, butter, coriander and ginger until blended. Stir into pork mixture. Cook, covered, on low 1 hour longer. Sprinkle with green onions; serve on buns.
Nutrition Facts : Calories 479 calories, Fat 25g fat (10g saturated fat), Cholesterol 141mg cholesterol, Sodium 1115mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 1g fiber), Protein 39g protein.
SARASOTA'S VERNOR'S SPICY CROCK POT PULLED PORK
From Michigan, and the Vernor's plant is in Flint, MI - so Vernor's was what many people drank. A great ginger ale and the only one for me. Well this was a popular dish back in the day, and honestly it was great. It is easy, spicy and great pulled pork.
Provided by SarasotaCook
Time 12h10m
Yield 8-12 , 8-12 serving(s)
Number Of Ingredients 13
Steps:
- Pork -- Season your pork well with salt and pepper. Add the thick sliced onion on the bottom and then top with the pork. Then top with the thin sliced onions.
- Add the Vernors, cloves, bay leaves and squeeze the oranges and then throw in the pieces. Cover and cook on low for 10-12 hours until tender.
- Pull -- The pork is done. Remove and let cool slightly. Then pull apart the pork.
- Sauce -- A few minutes before I remove my pork, is when I start my BBQ sauce. In a small pot over medium heat add the sauce, honey, garlic, orange juice, chipoltes and about 1 cup of the Vernors broth. Bring to a light boil, reduce to medium and simmer for about 15 minutes. Add a little more Vernors broth, not much and bring to a boil again and reduce until the sauce is rich and thick.
- Pork -- As the sauce cooks, pull the pork. Add your sauce to your pork and enjoy. If you don't use all your sauce. Just put in a baggie and freeze. This is great just brushed over pork chops or a tenderloin. Don't throw it out.
- Onions -- Don't forget about all those good onions. Scoop them out and serve on the side to serve on the sandwich.
- Serve -- Well you know what to do. Your favorite buns, coleslaw and ENJOY!
'PRETTY FREAKING AWESOME' PULLED PORK (CROCK POT)
In the search for the best pulled pork recipe there were several that I found that were appealing. I combined a couple recipes and added my own flare to make this delicious dish. The recipe is easy enough to include my kids. My 3 year old really enjoyed asking the butcher for some pork butt, while my 4 year old enjoyed applying the rub.
Provided by Splash035
Categories Easy
Time 21h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 1. 6 hours before cooking, mix all ingredients for the rub and apply the rub liberally onto the butt, cover with plastic, and store in the refrigerator.
- 3. Slice one onion and place in crock pot.
- 4. Put in the butt and cover with the other onion, sliced. Pour in the ginger ale. Cover and cook on LOW for about 12 hours, turning once or twice in the process to ensure more even cooking.
- 5. Remove the meat, strain and save the onion and 1/4-1/2 cup of the liquid.
- 6. With latex gloves, pull the pork apart by hand and add it back to the crockpot, discarding any remaining fat, bones, or skin. Most of the fat will have melted away.
- 7. Depending on how dry the pork is in the crock pot, add 1/4-/12 cup of saved liquid to keep the pork most.
- 8. Chop up the saved onion into tiny pieces and add back to the crock pot.
- 9. Stir in the barbeque sauce.
- 10. Continue to cook with the lid on for another 2-4 hours.
- 11. Serve on hamburger buns, topped with more sauce, coleslaw, and sliced pickles.
PULLED PORK (CROCK POT)
I found this pulled pork recipe years ago, and it's a favorite at potlucks. Freezes well for easy quick meals.
Provided by duonyte
Categories Pork
Time 18h30m
Yield 10 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 335.1, Fat 6.9, SaturatedFat 2, Cholesterol 125.2, Sodium 584.6, Carbohydrate 25.3, Fiber 0.8, Sugar 18.1, Protein 40.2
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