SLOW-COOKED PORK BARBECUE
You need only five ingredients to fix this sweet and tender pork for sandwiches. Feel free to adjust the sauce ingredients to suit your family's tastes. -Connie Johnson, Springfield, Missouri
Provided by Taste of Home
Categories Lunch
Time 5h15m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Cut roast in half; place in a 5-qt. slow cooker. Sprinkle with seasoned salt and garlic powder. Pour 1/4 cup cola over roast. Cover and cook on low for 4-5 hours or until meat is tender., Remove roast; cool slightly. Shred meat with 2 forks and return to slow cooker. Combine barbecue sauce and remaining cola; pour over meat. Cover and cook on high for 1-2 hours or until sauce is thickened. Serve on buns.
Nutrition Facts : Calories 410 calories, Fat 11g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 886mg sodium, Carbohydrate 41g carbohydrate (11g sugars, Fiber 1g fiber), Protein 35g protein.
BBQ ROAST PORK
Provided by Patrick and Gina Neely : Food Network
Time 14h5m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 325 degrees F.
- Mix together all of the dry rub ingredients in a small bowl. Rub the pork with canola oil and generously sprinkle the rib all over the pork. Put in a bowl, cover and refrigerate overnight.
- BBQ sauce: Add the oil to a medium-sized saucepan over medium heat. Once hot, add the onion, garlic, and jalapeno. Saute until soft and season with salt and pepper, to taste. Add the strawberries and sugar and cook until the strawberries begin to break down and the sugar dissolves. Add the ketchup, water, strawberry nectar, jam, mustard, Worcestershire, salt and pepper. Simmer for 30 minutes.
- Put the pork in a roasting pan and roast until an instant-read thermometer registers 145 degrees F, about 1 hour and 15 minutes. Brush with BBQ sauce the last 10 minutes of cooking.
- Remove the pork from the oven and let rest for 10 minutes before slicing.
SLOW COOKER PORK LOIN BARBECUE
Steps:
- Gather the ingredients.
- In a large skillet, heat the vegetable oil over medium heat. Add the onion and cook for 3 minutes.
- If the roast is wrapped in netting, remove it. Sprinkle the roast all over with salt and freshly ground black pepper.
- Add to the onion and brown on all sides, about 8 to 10 minutes total.
- Transfer the roast and onion to the slow cooker .
- In a bowl, combine the sauce ingredients-barbecue sauce, brown sugar, cider vinegar, soy sauce, ginger, garlic, black pepper.
- Pour over the roast.
- Cover and cook on low for 5 to 7 hours, or until the roast is tender and thoroughly cooked. The minimum safe temperature for pork , according to the USDA, is 145 F.
- Carefully remove the pork loin roast to a pan or platter.
- Skim excess fat from the sauce and pour it into a saucepan. Bring to a boil on the stovetop and cook, stirring occasionally, until the sauce is reduced and thickened, about 4 minutes.
- Put the pork loin roast and sauce back in the slow cooker and keep warm until serving time.
- Slice and serve the pork roast. Enjoy.
Nutrition Facts : Calories 523 kcal, Carbohydrate 16 g, Cholesterol 181 mg, Fiber 1 g, Protein 61 g, SaturatedFat 7 g, Sodium 488 mg, Sugar 12 g, Fat 22 g, ServingSize 1 pork loin (6 servings), UnsaturatedFat 0 g
SLOW COOKER PORK ROAST
You'll hardly believe this dish came out of a slow cooker. Searing the meat and coating it with a fresh herb paste gives this roast a good head start. A little rest and some fresh parsley and egg noodles ensures a great finish. Serve with roasted or mashed potatoes if that's what your crowd likes.
Provided by Food Network Kitchen
Categories main-dish
Time 9h40m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Coarsely chop together the rosemary, sage and thyme, and transfer them to a small bowl. Add 2 tablespoons of the oil, and stir to combine.
- Score the fat cap of the pork shoulder in a crosshatch pattern, then rub it all over with 2 1/2 tablespoons salt and 2 teaspoons pepper.
- Heat a large skillet over medium-high heat. Add the remaining 3 tablespoons oil, and heat until shimmering. Add the pork, fat-side down, and brown it well, 3 to 4 minutes, then brown it all over, 3 to 4 minutes per side. Transfer the pork to a large plate.
- Add the wine, garlic and allspice to the pan, bring to a simmer and reduce by about half. Set aside.
- Put the carrots, celery, onions and bay leaves in the insert of a 7-quart slow cooker. Rub the herbed oil all over the pork, being sure to push some into all the natural divisions between muscles; place it on top of the vegetables, and pour in any collected juices. Add the reduced wine mixture and the chicken broth, cover and cook on low for 8 hours.
- Transfer the pork to a cutting board, and tent with foil. Transfer the vegetables to a serving platter with a slotted spoon. Discard the bay leaves, and tent the vegetables with foil. Pour the juices into a liquid measuring cup, and let them settle for about 10 minutes. The fat should rise to the surface; spoon off as much as you can, and discard. Pour the juices into a small saucepan, and bring to a boil.
- While the juices boil, make a cornstarch slurry: For every cup of juices, mix 1 teaspoon cornstarch into 1 tablespoon cold water until dissolved. Reduce the heat so the juices are simmering, whisk in the slurry and cook, whisking frequently, until the sauce has slightly thickened, about 5 minutes. Stir in 2 tablespoons of the parsley. Season with salt if necessary.
- Slice the pork against the grain into 1/4-inch-thick slices, and arrange on a large platter with the vegetables. Ladle some of the sauce on top. Season the meat with a pinch of salt, and garnish with the remaining 2 tablespoons parsley. Serve with egg noodles, and pass the remaining sauce.
SLOW COOKER PULLED BBQ PORK ROAST & COLESLAW
This slow-cooked BBQ pork roast is the perfect dish for your next barbecue meal or family gathering. Cook it ahead of your event. Then, simply return the pork to the slow cooker to keep it warm in the cooking juices. Serve the sauce on the side with your choice of rolls and tangy coleslaw. Let your guests adjust their own heat level with their favorite hot sauce.
Provided by dog.moon.abbey
Categories Lunch/Snacks
Time 8h40m
Yield 12 Sandwiches, 12 serving(s)
Number Of Ingredients 29
Steps:
- PREPARE BARBECUE PULLED PORK ROAST.
- Trim excess fat from the pork (Butt, Roast, or Shoulder). Leave some for flavor, but trimming now will reduce what you will need to skim off at the end of cooking.
- Place the Mojito Lime Seasoning, chili powder, black pepper, cumin, coriander, paprika, salt, and 2 minced garlic cloves in a large bowl. Add oil to make a paste. Rub all over the pork, working the spice mixture into the meat well.
- Wrap the pork tightly with plastic wrap. Refrigerate and marinate for at least 30 minutes or overnight.
- Transfer the pork to a roasting pan with a rack. Allow to stand at room temperature while the oven heats to 400⁰ (F). Cook for 20 minutes. (preferably with convection) Transfer to a slow cooker.
- Blend the Kraft Original Thick & Spicy BBQ Sauce, Open Pit Original BBQ Sauce, dark brown sugar, mustard, A-1, Worcestershire, remaining garlic, and onion (reserve 2 TBS onion for the coleslaw.) Pour the mixture over the pork and add water to cover. Cook on low for 8 to 10 hours or until *very* tender.
- When pork is tender, skim off any fat. Transfer the pork to a large bowl. Use two forks to separate the meat into long strands (large serving forks work great.).
- Remove 2 cups of cooking juices to a saucepan. Whisk in the cornstarch and bring to a boil. Cook, stirring, until thickened and bubbling. Set aside.
- Return the shredded pork to the slow cooker; stir to combine with the remaining cooking juices.
- PREPARE COLESLAW.
- Core and shred cabbage into longish strands. Shred the carrot. Finely dice the onion.
- Combine the shredded cabbage, carrot, and onion in a large bowl.
- In a separate medium bowl, Whisk the salad dressings, Sweet 'N Low® (or sugar), vinegar, wasabi, salt, and celery seeds and blend thoroughly.
- Pour dressing mixture over shredded cabbage, carrot, and onion. Mix and toss to coat. Chill at least 2 hours before serving.
- Serve the pulled pork on soft rolls and drizzle with thickened sauce mixture to taste. Top with coleslaw or serve on the side.
Nutrition Facts : Calories 585.1, Fat 25, SaturatedFat 8.1, Cholesterol 89.6, Sodium 1029.3, Carbohydrate 58.4, Fiber 4.4, Sugar 29, Protein 30.9
PULLED PORK BARBECUE (SLOW COOKER)
Perfect, simple, easy pulled pork barbecue. Found on about.com. You can also sub broth, stock, or beer to replace the water that you initially cook the pork in. Note: If you're using a really thick barbecue sauce you may want to add up to 1 1/2 cups of water to thin it out a bit. If the sauce is too thick the pork will come out dry. **Also, hubby & I like lots of bbq sauce so we tend to use more than this recipe calls for... usually around another 9 to 18 ounces!
Provided by Virginia Cherry Blo
Categories Pork
Time 19m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place one sliced onion at the bottom of the slow cooker.
- Stud pork roast with garlic cloves and season with salt and pepper.
- Place pork in slow cooker on top of the sliced onion. Cover with the second sliced onion and add enough water to fill Crock Pot two thirds of the way.
- Cover and cook on low 8 to 12 hours (or high 4 to 6 hours.).
- Remove pork. Remove and discard cloves, bone and fat as well as any water, onions and grease remaining in pot.
- When the pork is cool enough to handle, use a fork or your fingers to pull it apart until the entire roast is shredded.
- Return the pulled pork to the slow cooker. Mix in the chopped onion and BBQ sauce and cover. Heat on high for 1-3 hours or until the onions are soft.
Nutrition Facts : Calories 238.3, Fat 3.6, SaturatedFat 1, Cholesterol 61.4, Sodium 651, Carbohydrate 30.1, Fiber 1.2, Sugar 20.1, Protein 20.2
SLOW COOKER PORK ROAST
This is very simple and yields a very tender roast AND gravy! The gravy can be thickened on a stove top for faster results.
Provided by Hippie2MARS
Categories Pork
Time 8h5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place pork roast in bottom of crock (it helps to have an oval shaped slow cooker).
- Sprinkle soup mix over roast.
- Dump soup over top of roast.
- Pour lemon-lime soda over all.
- DO NOT MIX.
- Cover and cook on low 6-8 hours.
- Remove pork roast to a platter and cover with foil.
- Whisk together cornstarch and cold water.
- Stir into cooking juices.
- Cover and turn slow cooker to high.
- Cook 20-30 minutes.
Nutrition Facts : Calories 95.5, Fat 2.3, SaturatedFat 0.6, Cholesterol 5.6, Sodium 744.2, Carbohydrate 17.8, Fiber 0.7, Sugar 8, Protein 1.2
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