Southwest Pulled Pork Food

SOUTHWESTERN PULLED PORK

Steps:

• In a 3-qt. slow cooker, combine the chilies, tomato sauce, barbecue sauce, onion, chili powder, cumin and oregano. Cut pork in half; place on top of tomato sauce mixture. Cover and cook on low for 8-9 hours or until meat is tender., Remove pork. When cool enough to handle, shred meat using two forks. Return to slow cooker and heat through. Spread on tortillas; top with sour cream, lettuce and tomatoes if desired; roll up.

SOUTHWEST PULLED PORK

Steps:

• Cut roast in half. In a small bowl, combine the chili powder, brown sugar, cumin, salt, pepper and cayenne; rub over meat. Transfer to a 5-qt. slow cooker. Top with onion and chilies. Pour broth around meat., Cover and cook on low for 8-10 hours or until tender. Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with two forks and return to slow cooker; heat through. Serve on rolls, 1/2 cup on each.

SOUTHWEST SHREDDED PORK SALAD

Steps:

• Place pork in a 5- or 6-qt. slow cooker. In a small bowl, mix cider, green chiles, garlic, salt, pepper sauce, chili powder, pepper, cumin and oregano; pour over pork. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast from slow cooker; discard cooking juices. Shred pork with 2 forks. Arrange salad greens on a large serving platter. Top with pork, black beans, tomatoes, onion, corn and cheese. Serve with salad dressing. Freeze option: Place shredded pork in a freezer container; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

SOUTHWESTERN PULLED PORK CROSTINI

Steps:

• Place roast in a 3-qt. slow cooker. In a small bowl, whisk lime juice, marinade mix, sugar and oil until blended; pour over roast. Cook, covered, on low 6-8 hours or until meat is tender., For salsa, in a small bowl, combine corn, beans, tomato and jalapeno. Stir in lime juice, oil and seasonings. In a small saucepan, combine sauce ingredients; cook and stir over low heat until blended., For crostini, preheat broiler. Brush bread slices on both sides with oil; place on ungreased baking sheets. Broil 3-4 in. from heat 1-2 minutes on each side or until golden brown., Remove roast from slow cooker; cool slightly. Shred pork with 2 forks. To serve, layer toasts with salsa, pork and cheese. Top with sauce. If desired, serve with lime wedges.

SOUTHWESTERN PULLED BRISKET SANDWICHES

Steps:

• Season the beef generously with salt and pepper, to taste. Heat a large, heavy skillet over medium-high heat. Add the oil and heat just until beginning to smoke. Add the meat and cook, turning once, until browned on both sides, about 10 minutes total. Transfer the meat to the slow cooker; leave the skillet on the heat.
• Add garlic, onion, chili powder, coriander, and cumin to drippings in the skillet and stir until fragrant, about 1 minute. Add vinegar and boil until it's almost gone, scraping the bottom of the pan with a wooden spoon. Stir in water and pour the mixture over the brisket. Crush the tomatoes through your fingers into the slow cooker; add the tomato juices, chipotles, bay leaves, and molasses. Cover the cooker, set it on LOW, and cook the brisket until it pulls apart easily with a fork, about 8 hours.
• To serve, leave the meat in the slow cooker and use 2 forks to pull it apart and stir it evenly into the sauce; season with salt and pepper, to taste. Remove and discard bay leaves. Pile the meat on sandwich buns and serve with jalapenos. (This is also great rolled up in tortillas.)

SOUTHERN PULLED-PORK SANDWICHES

Steps:

• Preheat oven to 350 degrees, with racks in lower and upper positions. In a small bowl, combine sugar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper.
• Place pork in a 5-quart Dutch oven or large heavy-bottomed pot; rub with spice mixture.
• In a medium bowl, combine vinegar, garlic, and 1/2 cup water; pour over pork. Cover pot, and place in oven on lower rack. Bake until pork is very tender and separates easily when pulled with a fork, 2 to 2 1/2 hours.
• Transfer pork to a work surface, reserving pan juices. With two forks, shred meat. Transfer to a large bowl, and toss with pan juices to moisten (you may not need all the juices). Pile pork on rolls, and top with barbecue sauce, if desired.

SOUTHWESTERN PULLED PORK

Steps:

• In 3-qt. slow cooker, combine the chilies, tomato sauce, barbecue sauce, onion, chili powder, cumin and oregano. Add pork.
• Cover and cook on low for 8-9 hours or until meat is tender. Remove pork.
• When cool enough to handle, shred meat, using two forks. Return to slow cooker and heat through. Serve on tortillas; top with sour cream, lettuce and tomatoes if desired.

SOUTHWESTERN PULLED PORK

Steps:

• Combine chilies, tomato sauce, BBQ sauce, onion and seasonings in a 3 quart slow cooker. Add pork. Cover and cook on low for 8 to 9 hours or until meat is tender. Remove pork and shred with two forks. Return pork to slow cooker and heat through. Serve on whole wheat hamburger buns.