Slow Cooker Pulled Pork Wraps With Coleslaw Food

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:

• 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.

THE BEST SLOW COOKER BBQ PULLED PORK AND COLESLAW SANDWICHES RECIPE

Steps:

• Spray slow cooker with a little bit of non-stick cooking spray or olive oil.
• In a small saucepan, mix together seasonings (paprika, salt, pepper, garlic powder, and dry mustard) and rub on the outside of the pork roast. Take a larger roast. Place pork roast in slow cooker.
• Pour beef broth around the bottom of the slow cooker (don't pour it directly on the roast or it will rinse off all the seasonings).
• Cook on low heat for 8-10 hours (or high heat for 5-6, but I feel like the pork is more tender if you cook it on low).
• Shred the meat with 2 forks and pour in a bottle of your favorite BBQ sauce. Mix all together and serve on a bun with coleslaw.
• To make the coleslaw, combine coleslaw, cabbage and carrots in a large bowl. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill until ready to serve.

KOREAN PULLED PORK SANDWICH WITH ASIAN SLAW

Steps:

• For the Korean pulled pork: Remove the pork from the refrigerator 30 minutes before cooking.
• Whisk together the soy sauce, gochujang, hoisin, ketchup, vinegar, honey, sesame oil, five-spice powder and pepper until smooth. Rub the pork with the marinade, cover and refrigerate for at least 4 hours and up to 24 hours.
• Prepare the Caja China according to manufacturer's directions. Cook until the pork reaches 190 degrees F, 3 to 3 1/2 hours. Remove the pork, place in a baking pan, tent with foil and let the pork rest for 20 minutes. Reserve the juices for the BBQ sauce.
• For the Korean BBQ sauce: Heat the oil in a medium high-sided saute pan. Add the shallots and cook until soft. Whisk in the reserved juices from the pork, the chicken stock, ketchup, gochujang, honey, soy sauce and five-spice powder and cook until slightly reduced. Remove from the heat, add the vinegar and sesame oil.
• For the Asian slaw: Whisk together the vinegar, honey, sesame oil, and soy sauce until the honey is dissolved. Add the peas, carrots, cabbage and sesame seeds. Toss to combine; season with salt and pepper. Cover and refrigerate until cold, at least 1 hour.
• For serving: Using tongs, pull the pork into bite-size bits. Toss with the BBQ sauce. Mound some slaw on the bottoms of the buns. Top with the pork and the top bun.

SLOW-COOKER PULLED PORK WRAPS WITH COLESLAW

Steps:

• Place pork in 3 1/2- to 4-quart slow cooker; pour one bottle barbecue sauce over top. Cover; cook on Low heat setting 9 to 10 hours.
• Thirty minutes before pork is done, in large bowl, toss cabbage and carrots until mixed. In small bowl, mix remaining ingredients except tortillas with whisk until sugar is dissolved. Pour over cabbage mixture; toss until coated.
• Transfer pork roast to bowl. Shred pork, using 2 forks. Skim fat off surface barbecue sauce liquid in slow cooker; pour over shredded pork. Stir in more barbecue sauce, if desired.
• Using slotted spoon, spoon about 1/3 cup pork mixture over tortillas. Top with about with about 1/3 cup coleslaw; roll up.

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

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 RECIPE

Steps:

• 1. In small bowl, stir together salt, paprika, and brown sugar. 2. Rub salt mixture on pork to cover completely. Place pork in slow cooker. Add water to side of pork. 3. Cover; cook on High heat setting 5 to 6 hours. 4. In slow cooker, use 2 forks to shred pork. Stir in barbecue sauce until well mixed

SHREDDED PORK WRAPS WITH LEMON COLESLAW

Steps:

• Cook onion and garlic in oil in a 3- to 4-quart heavy pot over moderate heat, stirring, until golden, about 8 minutes. Stir in remaining ingredients except pork, lavash, and coleslaw and simmer, covered, 10 minutes. Add pork and simmer, covered, turning occasionally, until tender, about 45 minutes.
• Transfer pork with tongs to a cutting board. Purée cooking liquid in a blender until smooth (use caution when blending hot liquids) and return to pot. When pork is cool enough to handle, shred lengthwise with your fingers or 2 forks and add to sauce. Simmer, stirring, just until pork is heated through.
• Divide shredded pork among pieces of lavash and top with some coleslaw, then wrap lavash around to form a cone.

CROCKPOT PULLED PORK WITH CREAMY COLESLAW

Steps:

• In a standard size slow cooker, arrange onion slices and garlic on the bottom of the crock.
• Pour in beef broth and water.
• In a small bowl, mix together brown sugar, chill powder, cumin, cinnamon and pepper.
• Pat pork tenderloins with paper towels and rub with spice mixture.
• Place tenderloins on top of onion mixture.
• Cook on high 6-8 hours or on low for 10-12 hours.
• Once cooked, remove tenderloins to a plate and pull with two forks.
• Place in a casserole dish and add cooked onions and broth back to the pork until just moistened.
• Keep warm in the oven (I find this works better than the crockpot) or serve immediately.
• Serve with your favorite barbecue sauce, coleslaw and buns.
• Mix mayo, sour cream, vinegar, sugar, salt, mustard and celery seed in a medium bowl.
• Stir in coleslaw mix to taste.
• Mixture will get more "wet" as it sit so stir in more cabbage than you think.
• Let sit in the refrigerator for at least 1 hour before serving.

SLOW COOKER PULLED PORK

Steps:

• In a small bowl, mix together the salt, paprika, garlic powder, onion powder, pepper, and chili powder.
• Remove pork roast from packaging and pat dry with a paper towel. Rub the spice mixture all over the pork roast.
• Lay out the diced onion on the bottom of the slow cooker and then place the seasoned pork on top of the onion.
• Combine the juice, vinegar, honey, and tomato sauce and pour over the pork loin.
• Cover and cook on low for 8-10 hours.
• Remove the pork roast from the slow cooker and place into a large bowl. Shred the pork loin with 2 forks or a kitchen mixer.
• Strain cooking sauce over a large bowl to remove onions. If you want to strain off the fat that accumulated prior to pouring liquid over pork, simple place liquid in the freezer for 5-10 minutes, then scoop the solidified fat off the liquid before thickening.
• If you would like to thicken the barbecue sauce, turn the slow cooker to high and cook the sauce for 30 minutes.
• Return the meat back to the slow cooker to stir into the juices.
• Serve on a bun with or without coleslaw, in a lettuce wrap, on a pizza.

SLOW COOKER PULLED PORK WITH TANGY APPLE SLAW

Steps:

• Mix all of the ingredients for the mop in a bowl, whisking until well combined. Pour about 1/4 of the mop into the slow cooker.
• Mix all of the ingredients for the dry rub in a small bowl.
• Place the pork, fat cap side up, into the slow cooker. Sprinkle the dry rub over the pork and rub it all over the pork, ensuring to get every side except the bottom half, which is sitting in the wet mop.
• Place the lid on the slow cooker and cook on low for 6-8 hours, or until it reaches a temperature of 190º F.
• Once the pork is ready, transfer it to a large serving dish and let it sit for about 15-20 minutes.
• Remove the fat cap and discard it. Then, with two forks, shred the pork until it's completely pulled. Transfer the pulled pork back to the slow cooker, and drizzle it with the rest of the mop; stir to coat.
• Serve with fresh buns and tangy apple slaw.

SLOW COOKER PULLED PORK & SLAW ROLLS

Steps:

• In a bowl mix together the dry rub (all the dry spices) Massage this rub into and all over the pork butt.
• At the base of your crockpot stir together the wet ingredients as well as the minced garlic and onion slices.
• Lay your seasoned pork butt over the wet ingredients. Cook on high for 6 hours.
• In a separate bowl mix all the ingredients together for the coleslaw dressing, then pour the dressing on top of the coleslaw mix, combine. (Add extra seasoning if desired) Place your slaw in the fridge until ready to serve with the pork.
• After the pork has cooked for 6 hours take it out and lay it on a cutting board. Shred with two forks. Lay the shredded pork on a broiling pan and broil on high for 3 minutes.
• If you like your pork extra saucy you can either toss it in a BBQ sauce, or add it back to the crockpot and toss it in the sauce.
• Slice your rolls in half and add your pulled pork topped off with your crunchy coleslaw.

BACON-WRAPPED SLOW-COOKER PULLED PORK RECIPE BY TASTY

Steps:

• Quarter pork to portion into approximately ½-pound (225 gram) pieces. This will cut down cooking time.
• Place pork into a large bowl. Add salt, garlic powder, and liquid smoke, and mix until each piece of pork is evenly covered.
• Wrap each pork with 2 strips of bacon.
• Place pork into the slow cooker and cook for 6 hours on low.
• In a small bowl, combine mayonnaise, sugar, lemon juice, vinegar, salt, and pepper, and mix well.
• In a large bowl, add the vegetables and pour over the dressing and mix until the slaw is fully coated.
• Take pork out onto a baking sheet. With 2 forks, pull apart the meat into desired size.
• Broil on high for a few minutes to until the ends of the pork start to crisp up.
• Serve on a bun with slaw.
• Enjoy!

PULLED PORK TACOS WITH WINTER SLAW

Steps:

• Steps Pat pork dry and rub with pork spice mix. Season and set aside. Thinly slice onion. Place pork, onion and garlic in slow cooker/casserole dish, cover and set aside in fridge. Bring a full kettle to the boil. Whisk together all pork marinade ingredients in a medium bowl. Cover and set aside in the fridge. Preheat slow cooker to low or oven to 180°C. Add pork marinade to slow cooker/casserole dish, cover and cook in slow cooker for 9-10 hours on low or oven for about 2 hours. Pork will easily pull apart when ready. Remove pork from slow cooker and set aside to rest. While pork rests, wrap tortillas in foil and bake for 10-12 minutes, until heated through. Finely shred cabbage until you have about 2 cups worth and grate carrots. Place cabbage and carrots in a medium bowl along with mayonnaise, vinegar and salt and toss to combine. Sprinkle over walnuts. Roughly pull pork apart with 2 forks. Add to a bowl with ½-1 cup of cooking liquid. Toss to combine and season to taste. Top tortillas with pulled pork, slaw, a drizzle of remaining chipotle marinade, a dollop of sour cream and a sprinkle of coriander leaves.

SLOW COOKER PULLED PORK

Steps:

• Add the chili powder, garlic powder, smoked paprika, cumin, mustard powder, thyme, brown sugar, salt, and pepper to a bowl and mix until well combined.
• Sprinkle the spice mixture evenly over the pork and massage the spices into the pork. Be sure the spices are covering the pork.
• Heat a large cast iron skillet over high heat and add olive oil.
• When the olive oil is fragrant add the pork to the skillet. Brown for 2-4 minutes on each side (8-10 minutes in total).
• Meanwhile, add the onion, garlic, apple cider vinegar, barbecue sauce, bourbon, and Worcestershire to a bowl and mix until combined. Set aside.
• When the pork is browned, place the pork into the slow cooker and pour the barbecue sauce over the pork.
• Set the slow cooker to low heat and cook for 6-8 hours or until the pork shreds easily with a fork.
• When the pork is cooked, remove it from the slow cooker and place it into a casserole dish or a plate with edges and shred the pork. Remove the bone (if using a bone-in pork shoulder) and any excess fat and discard.
• The amount of sauce left in the slow cooker varies by what type of pork shoulder is used. About 1-1.5 cups of the barbecue sauce mixture is ideal to mix with the shredded pork. You can also add more bbq sauce if you wish.
• Add the pork and the sauce that is being used back into the slow cooker and mix.
• Serve over Hawaiian buns or on a tortilla

SLOW-COOKER PULLED PORK

Steps:

• Heat the slow cooker to high. Put the onions in the bottom of the slow cooker. Mix together the spices, salts, mustard, vinegar, tomato purée and sugar. Rub all over the pork then sit on top of the onions. Cook for 8 hours. Remove the pork and shred into chunks. Mix in 4-5 tbsp of cooking liquid from the slow cooker. Serve in buns with coleslaw, sliced red onions and gherkins, if you like.