Sweet Crock Pot Pulled Pork Food

SWEET AND SAVORY SLOW COOKER PULLED PORK

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.

CROCK POT SWEET PULLED PORK

Steps:

• Score the fat cap on top of the pork. Season all sides with salt.
• In a bowl, mix tomato sauce, sugar, salt, cinnamon, dry minced onion, cloves and vinegar.
• Put pork in crock pot insert, and pour sauce over top.
• Cook on low for approximately 8 hours or until pork easily shreds with 2 forks.
• Remove meat, shred, and return to sauce. Mix and cover until warmed through.

SWEET HAWAIIAN CROCK POT PULLED PORK

Steps:

• Start by spraying the inside of a large slow cooker vessel with non-stick spray.
• Whisk together the ingredients for the spice rub. Remove your pork butt from its packaging, trim away any excess fat, rinse and pat dry with paper towels. Using your hands, coat entire pork butt with the wet spice rub.
• Heat olive oil in a large skillet over High heat. Using tongs, sear pork on all sides until lightly browned, about 2-3 minutes each side. Move pork to the slow cooker.
• In a large bowl, combine the ingredients for the Hawaiian sauce. Pour over the pork in the slow cooker. Set your slow cooker to Low for 8-10 hours or High for 5-6 hours.
• Once cooked, your slow cooker pulled pork should be fall apart tender and easily shred with a fork. Remove the pork from the slow cooker to a cutting board and shred. Carefully (it's HOT!!) pour the sauce from the slow cooker into a large vessel and then once the slow cooker is empty, return your pulled pork to it.
• Add brown sugar and two cups of the reserved slow cooker sauce to a large skillet and whisk/simmer over medium high heat for 5 minutes. Pour sauce over shredded pork and toss until evenly coated. Serve immediately over rice with Pineapple Salsa, in tacos or as sliders.

SWEET CROCK POT PULLED PORK

Steps:

• In a large bowl, add the BBQ sauce, brown sugar, ground mustard, and garlic powder. Whisk together until smooth. Set nearby.
• Arrange the pork in the bottom of a 6 quart crock pot. Pour the BBQ mixture on top of the pork, covering it evenly. No need to stir or toss pork.
• Cover crock pot and cook on HIGH for 4 hours or on LOW for 8 hours.
• When pork is ready, use a fork or a whisk to pull meat apart.
• Serve immediately on your choice of bread with added sides.

SWEET AND TANGY PULLED PORK IN THE SLOW COOKER

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.

PULLED PORK (CROCK POT)

Steps:

• Slice one onion and place in crock pot.
• Put in the roast and cover with the other onion, sliced. Pour over the ginger ale. Cover and cook on LOW for about 12 hours. See Note2 below regarding amount of time needed!
• Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.
• Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 4 to 6 hours on LOW.
• Serve with hamburger buns or rolls and additional barbecue sauce. Any leftovers freeze very well.
• TIP: freeze ready-made sandwiches - a scoop of meat on a bun, well-wrapped. These make a great quick meal or snack. To reheat, remove wrapping, wrap in a paper towel, and zap 1-2 minute in the microwave.
• Note: Shoulder or butt are recommended because the meat shreds very well. Other cuts do not shred as readily. It is a fattier cut, but the fat melts away in the cooking and is poured away when you discard the liquid.
• Note 2: I have an older, smaller crock pot. The above times work perfectly for me. But if you have a newer or bigger crock pot, you may need to revise times downward, esp. after the bbq sauce is added. I think you need at least a couple of hours for it all to meld, but that may be all you need. Update: I recently bought a bigger crockpot, I think 5 or 6 qts. I cooked a 6 lb pork shoulder in it for 8 hours and it was shreddable at that point. Shredded, added the sauce, and cooked for another hour or so to meld everything. So use your best judgment on timing!
• Note3: You might want to turn your roast over after it's cooked a while, to ensure more even cooking. I think this may depend on the size and shape of your roast and the size of your slow cooker. Remember that each time you remove the lid you lose heat and be careful, as turning a large piece of meat is awkward.
• Note4: my sister says this takes 2 hours in the Instapot. I don't have one, up to you to figure out the steps.

EASY CROCK POT PULLED PORK

Steps:

• Rinse the pork and loosely wrap in aluminum foil, and place in crock pot with opening on the bottom.
• Pour Ginger Ale over roast.
• Cook on low for 12-15 hours (overnight) or until it starts to fall apart.
• Remove from pot, pull with two forks and serve with favorite bbq sauce.

CROCK POT PULLED PORK

Steps:

• Combine the rub spices and coat the shoulder.
• Bag the rubbed shoulder overnight in the fridge.
• Put Apple juice and vinegar in crock pot and add the shoulder and the rub that's stuck on it.
• Start the pot on high, turn down to med after an hour and a half.
• Cook for 12 hours total, 10 hours if your pot has no medium setting.
• Remove the shoulder and let rest for at least half an hour.
• Pull shoulder apart with a couple of forks.
• Place the pork on a cheap bun or Wonder bread with your favorite barbecue sauce and some slaw if you want to be traditional.

SWEET SHREDDED PORK(CROCK POT)

Steps:

• Put roast in crock pot half full of water and cook 12 hours on low.
• Pour off liquid and strain fat.( OPTIONAL:reserve liquid for later use: gravy ect.)
• Mix coke, red taco sauce, cumin, and brown sugar in a bowl.
• Add to crock pot with roast and cook 4 more hours on low.
• Shred pork and stir into coke/taco sauce mixture in crock pot.
• Add 1 (10 oz) can green chile sauce, onion flakes, garlic and salt.
• Cook additional 2 hours on low.
• After the 2 hours taste test and adjust to your liking.(more spices, sauces, ect.).
• Serve with the other can of green chile sauce.(Burritos, Enchilada style, Tacos, Whatever -- ).