Texas Bbq Slow Cooker Pulled Pork Food

SLOW COOKER TEXAS PULLED PORK

Steps:

• In a small bowl, mix the Texas dry rub ingredients together.
• Cut any excess fat from the pork shoulder. Apply the Texas dry rub on all sides of the pork shoulder. You do not need to use all of the dry rub - only use enough to cover the pork. Place the pork shoulder in the slow cooker.
• In another bowl, mix all of the cooking liquid ingredients together. Pour the cooking liquid into the slow cooker.
• Cook on low heat for at least 8 hours or until tender.
• Once the pork is finished cooking, remove it from the slow cooker and shred it using forks. Should be easy when it is nice and tender!
• Serve with hamburger buns, over nachos, on a baked potato, and more.

TEXAS BBQ SLOW COOKER PULLED PORK

Steps:

• Place ½ chopped onions on the bottom of a slow cooker. Place roast on top, fat side up, and cover with remaining onions. In a medium bowl, combine remaining ingredients and whisk. Pour 2/3 of sauce over pork roast, cover and cook on High for 3 hours. Reduce heat to Low and cook for 2 ½ hours.
• After 5 1/2 hours, remove roast from slow cooker, and shred meat using two forks. Return to slow cooker and pour remaining sauce on top. Stir and cook for an additional 1 hour on High. Scoop meat draining as much liquid as possible and transfer to a plate; set aside.
• Carefully transfer liquid to a large deep saucepan over medium heat. When it starts boiling, add ½ cup BBQ sauce; stir. Cook for 10 minutes or until sauce thickens, stirring occasionally. Add cornstarch mixture and when sauce thickens, transfer meat to saucepan, stir and heat through for 5 minutes.
• To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=ch3mo8Zm7jc

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.
• My Note: ** The pork can also be cooked on Low for 10 to 12 hours. **
• I used a 5 pound roast. I put some of the extra meat in the fridge for later and still had a lot of leftover meat. I filled my muffin pan with scoops of meat. Each individual muffin tin holds the same as a typical sandwich. I put the muffin tin in the freezer and froze the individual serving size leftovers. After about 2 hours I took the tin out removed the meat muffins. Next they went into a ziploc and they will not all stick together. To reheat just pop one in the microwave on 50% power. These are great for a quick sandwich, with rice, with beans, or with eggs.
• This is the perfect weekend bbq/potluck food, and went great with grilled corn on the cob and red potato salad. Also, when you shred the meat you can remove most of the fat. I think you could do without the oil. I used kraft honey bbq sauce - just what I had on hand. SOOOO tasty. Some can't stop eating this.
• I pulled 40 lbs. of pork using this recipe for my grand son's graduation party. I also froze it before reheating it in crockpots. I received many compliments. It turned out much more moist than the root beer recipe I tried earlier. I did serve BBQ on the side, but I'm not sure it needed it.

TEXAS STYLE SLOW COOKER PULLED PORK

Steps:

• Set slow cooker to low heat. Add all ingredients except pork roast to slow cooker and stir until well blended. Allow mix to heat for 5-10 minute
• Add one 4lbs roast to the slow cooker. Baste roast with juices in the crock pot. Cover with lid and allow to cook for 8 hours on low or until pork shreds easily with a fork. If you so choose you can cut cooking time down to approximately 5 hours by cooking on high. I recommend the low setting for best results.
• Once pork roast will shred easily with a fork remove roast from slow cooker and shred roast using two forks. Return meat to slow cooker and stir meat in to the juices.
• Pork is now ready to serve.
• Best served on buttered toasted pub buns, but potato buns or regular hamburger buns will work.

SLOW COOKER BBQ PULLED PORK

Steps:

• Season pork with salt, pepper and chili powder (mix spices and rub all over pork that has been rinsed & dried). For extra flavor, do this the night before and let it sit and "dry marinade" overnight in the fridge (covered).
• In the morning, spray 6 1/2 quart slow cooker (crockpot) with cooking spray, then add pork.
• Combine remaining ingredients in mixing bowl, then pour over pork.
• Cover and cook on low for 8 to 10 hours or until internal temperature of the pork reaches at least 195 degrees F and meat is literally falling off the bone.
• Transfer cooked pork and sauce into large bowl, cover and refrigerate overnight.
• The next day skim the fat that has risen to the surface of the sauce (it will be yellowish-red) and discard.
• Strain the de-fatted sauce into the crockpot (can put colander in opening of crockpot pouring sauce & pork into colandar with sauce only going into the crockpot).
• Shred the pork with your fingers and put into the crockpot with the sauce (will very easily fall off the bone and be easy to shred). Discard the fat.
• Stir well and cook on low for about 4 hours to give the sauce time to seep into the shredded bits.
• Serve with sandwich buns, or with thick slabs of home-made bread, or on egg noodles or even with rice.
• Yum!