Slow Cooker Pulled Bbq Pork Food

SLOW COOKER BARBECUE PULLED PORK

Steps:

• Mix paprika, brown sugar, chili powder, cumin, salt, black pepper, oregano, sugar, white pepper, and cayenne together in a small bowl.
• Massage spice rub into the pork roast. Wrap tightly in a double layer of plastic wrap; refrigerate for at least 3 hours.
• Unwrap the roast and place in the bottom of a lined slow cooker. Add water and liquid smoke. Cover and cook on Low until pork is fork-tender, 8 to 10 hours.
• Transfer roast to a cutting board; discard liquid in the cooker. "Pull" by tearing meat into thin shreds with 2 forks or your fingers. Discard fat.
• Place shredded meat back in the slow cooker; toss with 1 cup barbecue sauce, and heat on Low until hot, 30 to 60 minutes. Serve with remaining barbecue sauce.

SLOW-COOKER PULLED PORK SANDWICHES

Steps:

• Combine 1 tablespoon brown sugar, the paprika, mustard powder, cumin, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.
• Heat the vegetable oil in a large skillet; add the pork and cook, turning, until browned on all sides, 5 minutes. Remove the pork and transfer to a plate; whisk 3/4 cup water into the drippings in the skillet. Transfer the liquid to a 5-to-6-quart slow cooker.
• Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water to the slow cooker and whisk to combine. Add the pork, cover and cook on low, 8 hours.
• Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes. Season with salt. Roughly chop the pork and mix in a bowl with 1 cup of the reduced cooking liquid, and salt and vinegar to taste. Serve on buns with barbecue sauce and coleslaw.

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 BBQ PULLED PORK

Steps:

• Place pork in slow cooker. Mix Seasoning, ketchup, brown sugar and vinegar until blended. Pour over pork. Cover.
• Cook 8 hours on LOW or 4 hours on HIGH. Remove pork from slow cooker.
• Shred pork, using 2 forks. Return pork to slow cooker. Mix and heat with sauce before serving. Serve on sandwich rolls, if desired.
• IMPORTANT: For best results, do not remove cover during cooking.

PULLED PORK BARBECUE (SLOW COOKER)

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.

SLOW COOKER BBQ PULLED PORK

Steps:

• Heat a large cast-iron skillet over medium-high heat.
• Rub the oil completely over the pork and season with the salt, pepper and cayenne. Brown the pork shoulder in the skillet on all sides; this will take about 10 minutes. Remove from the skillet and allow to cool slightly before rubbing with the mustard, then coating with the brown sugar.
• Place the pork in a 3- to 4-quart slow cooker, then add the soda and liquid smoke. Cover and cook on low for 7 to 8 hours. When it is done, the pork will feel extremely tender when prodded.
• Remove the pork from the slow cooker, then shred the meat using 2 forks and pull off the bone. Mix the meat with any remaining cooking liquid from the slow cooker. Serve with sandwich buns and toppings of your choice.

SLOW COOKER PULLED PORK BBQ

Steps:

• Place pork in the slow cooker, and sprinkle it with the salt, vinegar, garlic powder, and liquid smoke.
• Cover and set on HIGH for 6 hours.
• Remove pork, and place into a large dish; reserve all the liquid into a container, and set aside.
• Shred the pork with 2 forks, and put it back into the slow cooker along with about 3/4 cup of the reserved liquid and the BBQ sauce.
• Cook on HIGH for 1 more hour.

SLOW COOKER BBQ PULLED PORK

Steps:

• Season pork with salt, pepper and chili powder (mix spices and rub all over pork that has been rinsed & dried). For extra flavor, do this the night before and let it sit and "dry marinade" overnight in the fridge (covered).
• In the morning, spray 6 1/2 quart slow cooker (crockpot) with cooking spray, then add pork.
• Combine remaining ingredients in mixing bowl, then pour over pork.
• Cover and cook on low for 8 to 10 hours or until internal temperature of the pork reaches at least 195 degrees F and meat is literally falling off the bone.
• Transfer cooked pork and sauce into large bowl, cover and refrigerate overnight.
• The next day skim the fat that has risen to the surface of the sauce (it will be yellowish-red) and discard.
• Strain the de-fatted sauce into the crockpot (can put colander in opening of crockpot pouring sauce & pork into colandar with sauce only going into the crockpot).
• Shred the pork with your fingers and put into the crockpot with the sauce (will very easily fall off the bone and be easy to shred). Discard the fat.
• Stir well and cook on low for about 4 hours to give the sauce time to seep into the shredded bits.
• Serve with sandwich buns, or with thick slabs of home-made bread, or on egg noodles or even with rice.
• Yum!

SLOW COOKER PULLED BBQ PORK ROAST & COLESLAW

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.

SLOW COOKERS BBQ PULLED PORK

Steps:

• PLACE pork in slow cooker.
• MIX Seasoning Mix, ketchup, brown sugar and vinegar until blended. Pour over pork. Cover.
• COOK 8 hours on LOW or 4 hours on HIGH. Remove pork from slow cooker.
• SHRED pork, using 2 forks. Return pork to slow cooker; mix and heat with sauce before serving. Serve on sandwich or slider rolls, if desired.
• Slow Cooker Tip: For best results, do not remove cover during cooking.
• Slow Cooker Tip: For fast easy cleanup with no soaking or scrubbing, use Reynolds Slow Cooker Liners.
• BBQ Pulled Beef: Use 3 1/2 lbs. boneless chuck roast, trimmed and cut into pieces. Use 1 can (6 oz.) tomato paste in place of the ketchup and add 1/2 cup water.
• BBQ Pulled Chicken: Use 2 1/2 lbs. boneless skinless chicken breasts in place of the pork roast and add 1/2 cup water. Makes 8 servings.