Slow Cooker Pulled Pork Sandwiches Food

CAMPBELL'S® SLOW-COOKED PULLED PORK SANDWICHES

Steps:

• Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until it's well browned on all sides.
• Stir the soup, ketchup, vinegar and brown sugar in a 5-quart slow cooker. Add the pork and turn to coat.
• Cover and cook on LOW for 8 to 9 hours* or until the pork is fork-tender.
• Remove the pork from the cooker to a cutting board and let stand for 10 minutes. Using 2 forks, shred the pork. Return the pork to the cooker.
• Divide the pork and sauce mixture among the rolls.

SLOW-COOKER PULLED PORK

Steps:

• In small bowl, stir together paprika, salt, garlic powder and brown sugar.
• Spray 5- to 6-quart slow cooker with cooking spray. Rub paprika mixture on pork to cover completely. Place pork in slow cooker. Pour water around pork.
• Cover; cook on Low heat setting 7 to 8 hours or High heat setting 3 to 4 hours, until extremely tender.
• Transfer pork to cutting board. Let rest until cool enough to handle. Use 2 forks to shred pork.
• Discard liquid in slow cooker. Wipe out slow cooker. Spray slow cooker with cooking spray. Return shredded pork to slow cooker; stir in barbecue sauce until well mixed. Cover; cook on High heat setting 10 to 15 minutes or until hot.

SLOW-COOKER PULLED PORK SANDWICHES

Steps:

• In small bowl, mix 3 tablespoons brown sugar, the chili powder, 2 teaspoons salt and the pepper. Rub mixture all over pork. Place in 4 1/2- to 5-quart slow cooker.
• Pour broth and 1/4 cup of the vinegar over pork. Cover and cook on High heat setting 4 hours.
• In medium bowl, beat mayonnaise, 3 tablespoons vinegar, 2 tablespoons brown sugar and 1/4 teaspoon salt. Stir in coleslaw mix. Cover and refrigerate at least 30 minutes but no longer than 4 hours.
• Remove pork to cutting board, and shred using 2 forks. Reserve 1 cup of the cooking liquid. Discard remaining cooking liquid. In medium bowl, mix reserved cooking liquid with barbecue sauce and remaining 1/4 cup vinegar; return to slow cooker with shredded pork. Cover and cook on Low heat setting about 20 minutes or until warmed.
• Using slotted spoon, spoon about 1/2 cup pork mixture on bottom half of each bun. Top each with about 1/4 cup coleslaw. Cover with top halves of buns. Pork mixture can be kept warm on Low heat setting up to 2 hours; stir occasionally.

SLOW COOKER TEXAS PULLED PORK

Steps:

• Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
• Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
• Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.

SLOW-COOKER PULLED PORK SANDWICHES

Steps:

• Cut roast in half; place in a 5-qt. slow cooker. In a small bowl, combine broth, 1/3 cup Worcestershire sauce and 1/3 cup hot sauce; pour over roast. Cook, covered, on low 8-10 hours or until tender., Remove roast; discard cooking juices. Shred pork with 2 forks. Return pork to slow cooker., In a small bowl, combine ketchup, molasses, mustard and remaining Worcestershire sauce and hot sauce. Pour over pork. Cook, covered, on high 30 minutes or until heated through. Serve on rolls.

SLOW COOKER BBQ PULLED PORK SANDWICHES

Steps:

• Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
• Combine onions and beer in prepared slow cooker. If necessary, cut meat so it will fit in cooker. In a small bowl, combine the chili powder, teaspoon cumin, black pepper, and garlic powder. Sprinkle the mixture evenly over all sides of meat; rub in with your fingers. Place meat in cooker.
• Cover and cook 8 to 10 hours on low or 5 hours on high.
• Transfer meat to a cutting board. Pull meat apart into shreds using two forks. Return meat to the slow cooker. Stir in barbecue sauce, vinegar, honey, teaspoon cumin, and ginger gently with a rubber spatula. Heat through.
• Spoon meat into buns with a slotted spoon. Drizzle with sauce mixture as desired. Top with Lime Carrot Slaw.
• Lime Carrot Slaw: Place a bag of pre-shredded cabbage and carrots into a large bowl. In a screw-top jar, combine olive oil; lime zest; lime juice; jalapeno; honey; salt; and black pepper. Cover and shake to combine. Stir into the cabbage mixture.

SLOW COOKER BBQ PULLED PORK SANDWICH

Steps:

• Mix together Rub then rub all over the pork. Optional: Marinate for 1 hour.
• Place in the slow cooker and pour over apple cider. Slow cook for 8 hours on low or pressure cook for 1 hr 30 minutes on high. (Note 3)
• Remove pork from liquid into a roasting pan. Reserve liquid.
• OPTIONAL: Roast pork for 20 - 30 minutes at 180C/350F until browned (Note 4). Meanwhile, make BBQ Sauce.
• Shred pork with forks - it should be fall apart tender (see video).
• Toss in BBQ sauce - use as much as you like, the recipe makes enough to coat the pork well but not dripping in sauce, plus a bit extra on the side.
• To make Pulled Pork Sandwiches, pile pork on warmed rolls and top with Coleslaw. I like to lay everything out for people to make their own.

SLOW-COOKER HAWAIIAN PULLED PORK SANDWICHES

Steps:

• For the Hawaiian pulled pork: In a small bowl, mix the onion powder, salt, garlic powder and pepper. Rub the mixture on all sides of the pork. Put the pork in a slow cooker and cook on low for 8 hours.
• Shred the pork with 2 forks, removing any large pieces of fat. Pour the broth into a fat separator or skim off the fat. In a bowl, whisk 2 cups of the skimmed broth with the crushed pineapple, hoisin, honey, soy sauce and vinegar. Put the pork back in the slow cooker and stir in the sauce. Cook on low for 1 hour.
• For the slaw: Meanwhile, combine the cabbage, rice vinegar, sugar, celery seeds and some salt and pepper in a bowl and toss to coat. Let stand, tossing frequently, until the cabbage wilts, about 20 minutes.
• Serve the pulled pork on Hawaiian buns topped with slaw.

SLOW COOKER PULLED PORK

Steps:

• Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.

ULTIMATE SLOW COOKER PULLED PORK

Steps:

• Rub the pork with salt and pepper, and then set aside while you prepare the remaining ingredients. (See notes below if you plan to sear the pork first).
• Heat oil in a wide skillet over medium heat. Add the onions and garlic then cook, occasionally stirring, until they are sweet and browned around the edges. Stir in the tomato paste, chili powder, and cumin. Cook, stirring until the tomato paste turns from bright red to orange in color; about 3 minutes. Add the water, apple cider vinegar, and fish sauce and cook for about 1 minute, scraping up the browned bits on the bottom of the pan.
• Rest the seasoned pork in the bottom of a slow cooker then pour the onion and spice mixture on top. Wiggle the pork around the bottom of the slow cooker so that some of the onion and spice mixture slides underneath. Cover with lid and cook until the pork can be easily shredded; LOW for 6 to 8 hours or HIGH for 4 to 6.
• Turn off the slow cooker and transfer the pork to a cutting board. If the pork has a bone in it, remove and discard it. Use two forks to shred the meat, discarding any connective tissue, and large clumps of fat.
• Remove the cooking liquid and skim most of the fat from its surface. Discard the fat then set the cooking liquid aside.
• If using barbecue sauce, add it to the slow cooker and stir in the shredded pork. For even more flavor, add back some of the reserved cooking liquid. If you're not using barbecue sauce, add the shredded pork and the cooking liquid back to the slow cooker. Taste and season with salt, additional vinegar, or hot sauce as needed.

SLOW-COOKER BBQ PULLED PORK FOR SANDWICHES

Steps:

• Place meat in slow cooker sprayed with cooking spray. Mix next 3 ingredients until blended; pour over meat. Cover with lid.
• Cook on LOW 8 to 10 hours (or on HIGH 5 hours).
• Transfer meat to carving board. Discard cooking liquid. Remove meat from bone; discard bone and excess fat from meat. Shred meat; return to slow cooker. Add barbecue sauce; stir to evenly coat. Cook, covered, on LOW 15 min. or until heated through.
• Serve in buns.

HICKORY SLOW-COOKER PULLED PORK SANDWICHES

Steps:

• Place meat in slow cooker; top with soup mix, onions and barbecue sauce. Cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours).
• Remove meat from slow cooker; cut off and discard excess fat. Chop meat into small pieces or shred with fork. Return to slow cooker; stir until evenly coated with sauce.
• Fill rolls with meat mixture and Singles just before serving.

PULLED PORK (SLOW COOKER)

Steps:

• In a small mixing bowl whisk together salt, pepper, brown sugar, paprika, garlic powder, and cayenne pepper.
• Place pork shoulder in a baking dish and rub entire roast with dry rub mixture, pressing mixture over the roast. Cover roast with plastic wrap and allow to rest in the refrigerator at least 2 hours, or overnight.
• In a medium mixing bowl combine apple juice, apple cider vinegar, Worcestershire and liquid smoke.
• Place roast in a slow cooker, pour several tablespoons of the apple juice mixture over the top of the roast, then pour remaining mixture on the side of the roast (I do this so all the dry rub isn't washed off the top).
• Cover slow cooker and cook on low heat 8 - 10 hours.
• Remove roast from slow cooker and shred (leave broth in slow cooker). Return shredded pork to slow cooker (in broth) and allow to cook 10 - 20 more minutes.
• Strain most of the broth from pork (I leave about 1/2 cup), pour in barbecue sauce and toss.
• Serve in buns with coleslaw if desired.

SLOW-COOKER PULLED PORK SANDWICHES

Steps:

• Pour barbecue sauce and orange juice over meat in slow cooker; cover with lid.
• Cook on LOW 8 to 10 hours (or on HIGH 4 to 6 hours). Remove meat from slow cooker; cut into small pieces or shred with fork. Return to slow cooker; stir to evenly coat meat with sauce.
• Spread rolls with mayo; fill with meat.

PULLED PORK SANDWICHES

Steps:

• Rinse and dry the pork shoulder. Let rest at room temperature for 1 1/2 hours. In a small bowl, combine black pepper, paprika, garlic powder, onion powder, salt, chili powder, cumin, brown sugar, dry mustard and cayenne. Rub mixture all over the pork.
• Arrange the oven racks in the middle and lower parts of the oven and preheat to 225 degrees F. Put a sheet tray on the lower rack and the pork directly on the middle rack, uncovered. Put the cast iron pan with the hickory chips on the floor of the oven. Remove the chips after 2 hours of cook time. The entire cooking time will be 8 to 10 hours.
• Apply Mop Sauce every hour throughout the cooking time.
• In the last hour of cook time, remove pork, wrap it tightly in plastic wrap, and then in aluminum foil and return to the oven for 1 more hour. Remove the pork from the oven to a work surface. Let rest until cool enough to pull the pork from the bones.
• To serve, cut the buns in half and pile up some pulled pork. Top with the Vinegar Sauce, then a large spoonful of the Fo Slaw and a final spoonful of sauce. Cover with the bun top and serve.
• Mop Sauce:
• Combine all the ingredients in a medium bowl and reserve.
• In a large saucepan, mix together all the ingredients, in the order given, over low heat. Simmer for 30 minutes.
• Recipe courtesy Ed Wilson, Wilson's Holy Smoked BBQ
• Combine all the dressing ingredients together in a large bowl. Adjust seasonings, if necessary. Add the cabbage and the carrots and toss to coat. Cover with plastic wrap and refrigerate for 1 hour.

SLOW-COOKER PULLED PORK SANDWICHES

Steps:

• Combine the pork, onion, garlic, 1/2 cup water, 1 teaspoon salt and a few grinds of pepper in a 6- to 8-quart slow cooker. Cover and cook on low, 7 hours.
• Remove the pork and garlic from the slow cooker to a bowl using a slotted spoon. Strain the juices, discarding the onion; transfer 3/4 cup of the juices to a small saucepan. Add the ketchup, mustard, brown sugar, pickle brine and hot sauce. Cook over medium-high heat, stirring occasionally, until the sauce is just starting to simmer and thicken, about 5 minutes.
• Heat the vegetable oil in a large skillet (preferably cast-iron) over high heat. Add the pork and garlic; shred the meat with two forks. Cook, stirring occasionally, until the pork is crisp and golden, about 5 minutes. Season with salt and pepper.
• Toast the bread. Top with the pork, sauce and coleslaw. Serve with the pickles.

PULLED PORK SANDWICHES

Steps:

• If using a gas grill, preheat to high on one side; put soaked wood chips in a smoker box. Once smoking, reduce the heat to maintain a temperature of 275 degrees F and cook the pork, covered, on the cooler side of the grill.
• Rub the pork
• Make the Neelys' go-to barbecue seasoning: Mix the paprika, sugar and onion powder in a bowl. Transfer 3 tablespoons seasoning to a separate bowl, add 2 tablespoons salt and 3 tablespoons pepper, and massage onto the pork. Cover with plastic wrap and refrigerate at least 2 hours or up to 1 day. (Reserve the remaining barbecue seasoning.)
• Prepare the wood chips: Soak 6 cups wood chips in water, about 15 minutes, then drain. Don't oversoak, or the wood will snuff out the fire.
• Light the grill: Fill a smoker or kettle grill with charcoal and light. (Pat uses lighter fluid; you can also use a chimney starter.) When the coals are mostly white, spread them out with tongs. Spread 1/2 cup of the wood chips over the coals (use 1 cup for a kettle grill). The temperature of the grill should be about 275 degrees F.
• Cook the pork: Place the pork fat-side down on a rack in the smoker or on the grill. Cover and cook, rotating the pork every hour or so, until a thermometer inserted into the center registers 165 degrees F, about 6 hours total.
• Feed the grill: As the pork cooks, add more charcoal and wood chips to keep the temperature between 250 degrees F and 275 degrees F and to maintain the smoke level.
• Make the sauce: Meanwhile, mix the ketchup, 1 cup water, both sugars, 1 1/2 teaspoons pepper, the onion and mustard powders, lemon juice, Worcestershire sauce, vinegar, corn syrup and 1 tablespoon of the reserved barbecue seasoning in a saucepan over high heat. Bring to a boil, stirring, then reduce the heat to low and simmer, uncovered, stirring occasionally, at least 2 hours. Let cool, then reheat on the grill when ready to use.
• Shred the pork: Transfer the pork to a rimmed baking sheet (you'll want to catch all the flavorful juices) and let stand until cool enough to handle. Shred into bite-size pieces, pile on a platter and pour any juices from the baking sheet on top.
• Make the sandwiches: Mound the pork on bun bottoms, paint with a little barbecue sauce, top with slaw and cover with the bun tops. The best sandwich ever!

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.