SLOW COOKER PULLED PORK
Slow Cooker Pulled Pork is for meat lovers who simply cannot resist tender and juicy shredded meat! It is an easy recipe that is full of flavor, with the perfect blend of spices.
Provided by Catalina Castravet
Categories Main Course
Time 8h20m
Number Of Ingredients 18
Steps:
- Combine all the Sauce ingredients in a large bowl and stir well.
- Add the pork pieces to the Slow Cooker and pour the sauce on top of them.
- Cover with the lid, cook on low for 8-10 hours or on high for 4-5 hours. Until pork is tender enough to shred with a fork.
- Remove the pork from the slow cooker, add it to a large, dip dish and shred it using two forks.
- Strain the cooking liquid and reserve about 2 cups.
- Mix the pork with the remaining 1 cup of barbecue sauce and 1 cup of the cooking liquid. Stir to combine. If needed add more cooking liquid.
- Serve pulled pork immediately on buns, if desired top with coleslaw and more barbecue sauce.
- Store in the refrigerator the remaining cooking liquid, you can use it to reheat the pulled pork, in case it needs more liquid.
- Store pulled pork in an airtight container in the refrigerator for 3-4 days.
Nutrition Facts : Calories 464 kcal, Carbohydrate 56 g, Protein 40 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 102 mg, Sodium 1367 mg, Fiber 1 g, Sugar 46 g, ServingSize 1 serving
SWEET AND SAVORY SLOW COOKER PULLED PORK
This is a sweet and savory pulled pork that combines many techniques for the best flavor. The slow cooker makes the meat fall off the bone!
Provided by strayredbolt
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 15h5m
Yield 10
Number Of Ingredients 20
Steps:
- Place the pork shoulder roast into a large plastic bag, pour 1 cup of root beer over the meat, and squeeze out all the air from the bag. Seal the bag closed, and refrigerate 6 hours to overnight.
- The next day, mix together the light brown sugar, kosher salt, black pepper, paprika, dry mustard, onion powder, garlic salt, celery salt, cinnamon, ginger, and nutmeg in a bowl.
- Remove the meat from the marinade, and shake off the excess. Rub the meat all over with the spice mixture, wrap in plastic wrap, and refrigerate for 30 minutes to 2 hours.
- Mix together the balsamic vinegar, 1 1/2 cups of root beer, whiskey, and brown sugar in a bowl, and stir until the sugar dissolves.
- Heat the olive oil in a skillet over medium-high heat, and sear the meat on all sides until the meat develops a brown crust, about 3 minutes per side. Place the seared meat into a slow cooker. Pour the balsamic vinegar-root beer mixture over the meat, set the slow cooker to High, and cook for 6 to 8 hours.
- Remove the roast from the slow cooker, and shred with 2 forks. Discard the bones and all but 1 cup of the liquid in the slow cooker. Return the shredded meat to the cooker, mix in the barbecue sauce, and let sit on Low until ready to serve. Serve piled on buns.
Nutrition Facts : Calories 485.4 calories, Carbohydrate 45.5 g, Cholesterol 81.4 mg, Fat 19.1 g, Fiber 1.5 g, Protein 28.5 g, SaturatedFat 6.3 g, Sodium 985.4 mg, Sugar 21.4 g
SWEET & SAVORY SLOW-COOKED BEEF
There's plenty of sweet and a little heat from the chipotle pepper in this family-friendly shredded beef. Add your favorite barbecue sauce or stir things up each time you make it by varying the flavor to see which way you like it best. -David Kleiman, New Bedford, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 8h20m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Cut roast in half; place in a 6-qt. slow cooker. Combine the barbecue sauce, water, brown sugar, chipotle pepper, Worcestershire sauce, steak sauce, soy sauce and seasonings. Pour over meat., Cover and cook on low for 8-10 hours or until meat is tender. Remove roast and cool slightly. Skim fat from cooking juices. Shred meat with 2 forks and return to slow cooker; heat through. Serve on rolls.
Nutrition Facts : Calories 374 calories, Fat 6g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 974mg sodium, Carbohydrate 45g carbohydrate (20g sugars, Fiber 1g fiber), Protein 32g protein.
SWEET & TANGY PULLED PORK
The slow cooker makes these super sandwiches a snap to put together on a busy weeknight. You'd think I'd slaved over them all day! I like to serve them with a side of creamy coleslaw or corn on the cob. If you don't have soy sauce, you can use 1/4 cup of broth instead. -Megan Klimkewicz, Kaiser, Missouri
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Mix first 4 ingredients. Place roast in a 4- or 5-qt. slow cooker; top with preserves mixture. Cook, covered, on low until meat is tender, 8-10 hours. , Remove pork from slow cooker. Skim fat from cooking juices. Shred pork with 2 forks; return to slow cooker and heat through. If desired, serve on buns.
Nutrition Facts : Calories 296 calories, Fat 11g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 243mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 0 fiber), Protein 20g protein. Diabetic Exchanges
SWEET AND SAVORY SLOW COOKER PULLED PORK
This is a sweet and savory pulled pork that combines many techniques for the best flavor. The slow cooker makes the meat fall off the bone!
Provided by strayredbolt
Categories Pulled Pork
Time 15h5m
Yield 10
Number Of Ingredients 20
Steps:
- Place the pork shoulder roast into a large plastic bag, pour 1 cup of root beer over the meat, and squeeze out all the air from the bag. Seal the bag closed, and refrigerate 6 hours to overnight.
- The next day, mix together the light brown sugar, kosher salt, black pepper, paprika, dry mustard, onion powder, garlic salt, celery salt, cinnamon, ginger, and nutmeg in a bowl.
- Remove the meat from the marinade, and shake off the excess. Rub the meat all over with the spice mixture, wrap in plastic wrap, and refrigerate for 30 minutes to 2 hours.
- Mix together the balsamic vinegar, 1 1/2 cups of root beer, whiskey, and brown sugar in a bowl, and stir until the sugar dissolves.
- Heat the olive oil in a skillet over medium-high heat, and sear the meat on all sides until the meat develops a brown crust, about 3 minutes per side. Place the seared meat into a slow cooker. Pour the balsamic vinegar-root beer mixture over the meat, set the slow cooker to High, and cook for 6 to 8 hours.
- Remove the roast from the slow cooker, and shred with 2 forks. Discard the bones and all but 1 cup of the liquid in the slow cooker. Return the shredded meat to the cooker, mix in the barbecue sauce, and let sit on Low until ready to serve. Serve piled on buns.
Nutrition Facts : Calories 485.4 calories, Carbohydrate 45.5 g, Cholesterol 81.4 mg, Fat 19.1 g, Fiber 1.5 g, Protein 28.5 g, SaturatedFat 6.3 g, Sodium 985.4 mg, Sugar 21.4 g
SWEET AND SAVORY SLOW COOKER PULLED PORK
This is a sweet and savory pulled pork that combines many techniques for the best flavor. The slow cooker makes the meat fall off the bone!
Provided by strayredbolt
Categories Pulled Pork
Time 15h5m
Yield 10
Number Of Ingredients 20
Steps:
- Place the pork shoulder roast into a large plastic bag, pour 1 cup of root beer over the meat, and squeeze out all the air from the bag. Seal the bag closed, and refrigerate 6 hours to overnight.
- The next day, mix together the light brown sugar, kosher salt, black pepper, paprika, dry mustard, onion powder, garlic salt, celery salt, cinnamon, ginger, and nutmeg in a bowl.
- Remove the meat from the marinade, and shake off the excess. Rub the meat all over with the spice mixture, wrap in plastic wrap, and refrigerate for 30 minutes to 2 hours.
- Mix together the balsamic vinegar, 1 1/2 cups of root beer, whiskey, and brown sugar in a bowl, and stir until the sugar dissolves.
- Heat the olive oil in a skillet over medium-high heat, and sear the meat on all sides until the meat develops a brown crust, about 3 minutes per side. Place the seared meat into a slow cooker. Pour the balsamic vinegar-root beer mixture over the meat, set the slow cooker to High, and cook for 6 to 8 hours.
- Remove the roast from the slow cooker, and shred with 2 forks. Discard the bones and all but 1 cup of the liquid in the slow cooker. Return the shredded meat to the cooker, mix in the barbecue sauce, and let sit on Low until ready to serve. Serve piled on buns.
Nutrition Facts : Calories 485.4 calories, Carbohydrate 45.5 g, Cholesterol 81.4 mg, Fat 19.1 g, Fiber 1.5 g, Protein 28.5 g, SaturatedFat 6.3 g, Sodium 985.4 mg, Sugar 21.4 g
SWEET AND TANGY PULLED PORK IN THE SLOW COOKER
Tangy with a hint of sweet. The longer you cook it, the better it gets. I like to make this the day before. Serve on warm buns.
Provided by Julie
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 5h30m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic, chili powder, and pepper until blended; cook until garlic has softened, 3 to 4 minutes. Add steak sauce, vinegar, brown sugar, Worcestershire sauce, and liquid smoke. Stir and bring to a light boil.
- Put pork tenderloin into a slow cooker and pour the sauce on top. Cook until the pork falls apart when touched with a fork, 5 to 6 hours on High or 10 to 12 hours on Low.
- Place pork on a plate and shred it using 2 forks. Put the pork back in the sauce until ready to serve.
Nutrition Facts : Calories 332.8 calories, Carbohydrate 21 g, Cholesterol 98.3 mg, Fat 11.2 g, Fiber 1.8 g, Protein 36.4 g, SaturatedFat 2.7 g, Sodium 879.4 mg, Sugar 10.1 g
SLOW COOKER SWEET & SPICY PULLED PORK
While I don't enjoy drinking beer, I love cooking with it. This quick recipe also goes great on plain hamburger buns with a side of slaw. -Renee Herrington, Plano, Texas
Provided by Taste of Home
Categories Lunch
Time 6h20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Place roast in a greased 4- or 5-qt. slow cooker. In a large bowl, combine tomato sauce, beer, brown sugar, honey, tomato paste, seasonings and, if desired, liquid smoke; pour over meat. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast. When cool enough to handle, shred meat with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through., Using tongs, place meat mixture on bun bottoms. Replace tops. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 648 calories, Fat 21g fat (8g saturated fat), Cholesterol 126mg cholesterol, Sodium 797mg sodium, Carbohydrate 78g carbohydrate (56g sugars, Fiber 3g fiber), Protein 35g protein.
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