Slow Cooker Mole Style Pulled Pork Food

SLOW COOKER PULLED PORK

Steps:

• Season the pork with the salt and pepper. Heat the oil in a large skillet over medium-high heat. Brown the pork on all sides, about 10 minutes. Transfer to a slow cooker.
• Pour off all but 2 tablespoons fat from the skillet. Add the onion and cook, stirring often, until softened, 3 to 5 minutes. Add the garlic and cook 1 minute longer. Add the chicken broth and increase the heat to high. Cook, stirring to pick up any browned bits on the bottom, until slightly reduced, about 3 minutes. Pour in the Hunt's Tomato Sauce and bring to a boil. Pour the contents of the skillet over the pork. Cover and cook on low until the pork is very tender, 8 to 10 hours. Remove to a plate or platter and cool.
• Skim off fat from the surface of the cooker and increase the setting to high. Stir brown sugar, mustard and Worcestershire sauce into the liquid in the cooker. Cook uncovered, stirring occasionally, while pulling the pork. Season with salt and pepper.
• When cool enough to handle, pull the pork into shreds, removing all fat and gristle. Return to the cooker and cook uncovered, stirring often, until blended and the sauce is thickened, about 30 minutes. Serve on hamburger rolls with coleslaw. Makes enough for 10 to 12 sandwiches.

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.

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.

SLOW COOKER PULLED PORK

Steps:

• Place meat in slow cooker. Add dashes of Worcestershire sauce to top of the meat until well covered. Then sprinkle heavily with dry rub. Cook on low setting for 8 to 10 hours. Leave meat in slow cooker on warm setting for about 4 more hours or until meat will pull easily with 2 forks.
• Internal temperature of pork roast should be between 190 and 205 degrees F.
• Remove from slow cooker and allow to rest for 5 to 10 minutes. Then slice or pull for serving, basting with pan juices from slow cooker.
• Serve warm.
• Leftovers should be kept in airtight container in the refrigerator or freezer.