Slow Cooker Barbecue Pulled Turkey With Slaw Food

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SLOW-COOKER PULLED TURKEY SANDWICHES



Slow-Cooker Pulled Turkey Sandwiches image

Provided by Food Network Kitchen

Categories     main-dish

Time 6h30m

Yield 4 to 6 servings plus leftovers (8 cups pulled turkey)

Number Of Ingredients 10

1 small red onion, chopped
4 turkey thighs (about 4 pounds)
1 tablespoon chili powder
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1/2 cup ketchup
1/4 cup packed light brown sugar
2 tablespoons yellow mustard
1 tablespoon apple cider vinegar
Serving suggestions: seeded hamburger buns, pickle slices, prepared coleslaw

Steps:

  • Spread the onions in the bottom of a 6- to 8-quart slow cooker. Rub the turkey thighs with the chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper and place over the onions. Stir together the ketchup, sugar and mustard and pour over the turkey. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours. The turkey should be very tender with the meat falling off the bones.
  • Uncover and stir. Let cool for 10 minutes. Using two forks, shred the turkey meat, discarding the bones. Stir in the vinegar and season to taste with salt and pepper. Serve on hamburger buns with pickles and/or coleslaw if desired.

SLOW-COOKER PULLED TURKEY



Slow-Cooker Pulled Turkey image

Provided by Trisha Yearwood

Categories     main-dish

Time 8h30m

Yield 6 servings

Number Of Ingredients 8

1 1/2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/4 teaspoon pepper
3 medium onions, quartered
12 cloves garlic, peeled
1 bone-in skin-on whole turkey breast (about 6 pounds), rinsed and dried
1/2 cup (1 stick) butter, room temperature

Steps:

  • In a small bowl, mix the salt, garlic powder, smoked paprika and pepper until well combined. Put the onions in the bottom of a 6-quart slow cooker with the garlic cloves.
  • Slowly work your fingers under the skin of the turkey breast to separate the skin from the breast, being careful not to tear the skin. Rub the butter under the skin, covering the entire breast as evenly as possible, then rub the outside of the skin with the garlic powder mixture.
  • Place the turkey breast on top of the onions and garlic in the slow cooker and set the slow cooker to low. Cook until the meat is falling apart, 6 to 8 hours depending on the size of the breast.
  • Remove the turkey and any bones from the slow cooker. Pull the meat off of the bone and place the turkey back into the juices left in the slow cooker. Using 2 forks, shred the meat in the juices and allow to rest for 5 to 10 minutes before serving.

SLOW-COOKER PULLED TURKEY WITH CHERRY-CHIPOTLE BARBECUE SAUCE



Slow-Cooker Pulled Turkey with Cherry-Chipotle Barbecue Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 8h

Yield 6 to 8 servings

Number Of Ingredients 15

1 tablespoon smoked paprika
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
4 bone-in turkey thighs, skin removed (about 4 pounds)
Kosher salt and freshly ground pepper
3 tablespoons vegetable oil
1 cup ketchup
1/2 cup cherry jam
1/3 cup plus 1 tablespoon apple cider vinegar
2 tablespoons packed light brown sugar
2 tablespoons yellow mustard
2 tablespoons molasses
2 canned chipotle chile peppers in adobo, minced, plus 1 tablespoon sauce 2 teaspoons low-sodium soy sauce
1 small onion, finely chopped
3 cloves garlic, minced

Steps:

  • Whisk the paprika, chili powder and cumin in a bowl. Season the turkey with 1 teaspoon salt, 1/2 teaspoon pepper and all but 1 teaspoon of the spice mixture. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the turkey thighs, two at a time, and cook until browned, about 3 minutes per side (reduce the heat if the meat is getting too dark). Transfer to a 6- to 8-quart slow cooker. Reserve the skillet.
  • Whisk the ketchup, cherry jam, 1/3 cup vinegar, brown sugar, mustard, molasses, chipotles and sauce, and soy sauce in a medium bowl. Pour 3/4 cup of the mixture over the turkey; set aside the rest for the barbecue sauce. Cover and cook until the turkey is tender and easy to shred, 7 hours on low or 4 to 5 hours on high.
  • Meanwhile, make the barbecue sauce: Add the onion, garlic and remaining 1 tablespoon vegetable oil to the reserved skillet and cook over medium heat, scraping up any browned bits, until softened, about 5 minutes. Add the reserved 1 teaspoon spice mixture and toast, stirring, 30 seconds. Add the remaining ketchup mixture and 1/2 cup water and simmer gently until the sauce is thickened but still pourable, about 10 minutes. Stir in the remaining 1 tablespoon vinegar. Strain the sauce through a fine-mesh sieve, pressing on the solids with a rubber spatula. Set aside until ready to serve.
  • Remove the turkey from the slow cooker, leaving the juices behind. Shred the meat, discarding the bones. Return the meat to the slow cooker and toss with the juices; season with salt and pepper. Keep on warm.
  • Serve the reserved cherry-chipotle barbecue sauce on the side.

SLOW-COOKER BBQ PULLED PORK SLIDERS WITH SLAW



Slow-Cooker BBQ Pulled Pork Sliders with Slaw image

Provided by Catherine McCord

Categories     main-dish

Time 8h30m

Yield 16 sliders

Number Of Ingredients 19

2 teaspoons smoked paprika
2 teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
One 4-pound boneless pork shoulder, trimmed of excess fat
1 tablespoon olive oil
1 yellow onion, thinly sliced
3/4 cup chili sauce
1/2 cup apple cider vinegar
2 tablespoons dark brown sugar (if unavailable, substitute light brown sugar)
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
2 teaspoons sugar
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups shredded cabbage (about 1/3 head)
2 carrots, grated
16 slider buns or Hawaiian sweet rolls

Steps:

  • For the BBQ pork: Whisk together the smoked paprika, salt, garlic powder and onion powder in a large bowl. Add the pork shoulder and turn to coat.
  • Heat the oil in a large saute pan over low heat and cook the pork, turning occasionally, until all sides are golden, 8 to 10 minutes.
  • Remove the pork to a plate. Combine the onions with the chili sauce, vinegar, brown sugar and 1 cup water in a slow cooker and whisk together. Add the pork shoulder, cover and cook on low until the pork is hot and cooked through, 8 to 10 hours.
  • Remove the pork to a cutting board and set aside. Pour the liquid into a medium saucepan. Bring to a boil and cook over high heat until reduced by half or the sauce is thick, 8 to 10 minutes.
  • Meanwhile, shred the pork with 2 forks or chop into pieces. Put back in the slow cooker and top with the reduced sauce, to taste.
  • For the slaw: Whisk together the mayonnaise, mustard, vinegar, sugar, salt and pepper in a large bowl. Add the cabbage and carrots and toss until coated.
  • To serve, place the pulled pork on the bottom buns, top with the slaw, then close the sliders.

CROCK POT PULLED TURKEY



Crock Pot Pulled Turkey image

Here's a lower fat variation on the theme of pulled pork, a barbecue favorite from the South. If you like intensely smoky flavour, increase the quantity of the liquid smoke, but be careful--a little goes a long way. Serve this between hot split onion or Kaiser buns, accompanied by a bowl of coleslaw for a "down home" dinner that all will enjoy.

Provided by Olha7397

Categories     One Dish Meal

Time 8h10m

Yield 6-8 serving(s)

Number Of Ingredients 13

3 -4 lbs skinless turkey legs or 3 -4 lbs skinless turkey breast
1 small onion, grated
2 garlic cloves, minced
1/2 cup tomato ketchup
1/3 cup corn syrup
1/4 cup Dijon mustard or 1/4 cup coarse grain mustard
2 tablespoons cider vinegar
1 tablespoon chili powder
1/2 teaspoon salt
1/2 teaspoon cracked black peppercorns
1 tablespoon Worcestershire sauce
1/2 teaspoon liquid smoke
warm bun

Steps:

  • Place turkey in slow cooker stoneware.
  • In a saucepan over medium heat, combine remaining ingredients except for liquid smoke.
  • Bring to boil and simmer for 5 minutes.
  • Remove from heat and stir in liquid smoke.
  • Pour sauce over turkey.
  • Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until turkey is falling apart.
  • Transfer turkey to a cutting board and pull meat off the bones in shreds, using two forks.
  • Return to sauce and keep warm.
  • When ready to serve, spoon shredded turkey and sauce over warm buns.
  • Delicious& Dependable Slow Cooker Recipes.

Nutrition Facts : Calories 88.5, Fat 0.7, SaturatedFat 0.1, Sodium 585.3, Carbohydrate 21.5, Fiber 1.1, Sugar 10.1, Protein 1.2

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