Bbq Pulled Pork Crock Pot Recipes

Steps:

• Stir celery, onion, barbeque sauce, ketchup, water, garlic powder, chili powder, salt, and pepper together in a slow cooker. Place roast into the mixture.
• Cook on Low for 7 hours (or High for 5 hours). Shred the meat with two forks and stir into the liquid; cook for 1 hour more.

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.

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.

Steps:

• Season roast with 1/2 tbsp each of salt and of pepper.
• Brown roast in hot skillet a few minutes on each side.
• Place roast in crock-pot.
• Add bay leaves and chopped onion.
• Pour in Worcestershire and liquid smoke.
• Fill crock pot with water until cover roast well.
• Add other 1/2 tbsp each of both salt and pepper.
• Cook on high for 4-5 hours until meat can be easily pulled apart with a gentle touch from a fork.
• Once cooked remove meat from crock pot and shred well.
• Mix all ingredients of sauce together (or you can use your favorite store bought kind)and stir in with the meat until you get your own desired sauce coverage.
• Spoon onto buns and you have a perfect bbq sandwich!

Steps:

• In a small bowl, combine the garlic and onion powders, smoked paprika, salt and black pepper. Rub the spice mixture all over the pork. If you have time, cover with plastic wrap and refrigerate for 2 hours or up to overnight. If you don't, no worries; proceed to Step 2.
• Lightly grease the crock of a slow cooker. Heat 2 tablespoons vegetable oil in a large skillet over medium-high. Sear the pork until golden brown on all sides, about 2 minutes each side. Add onion, if using, to the slow cooker. Add the pork on top of the onion. Pour soda over the pork and set the slow cooker to low for 6 to 8 hours, until the meat has collapsed and shreds easily.
• Drain most of the liquid from the slow cooker and shred the meat directly in the pot. Add about 1/2 cup of the barbecue sauce and stir to combine. (At this point, if you like crisp bits in your pulled pork, you can spread the shredded pork on a sheet pan and place under a broiler for a couple minutes then return to the slow cooker.) Taste and add more barbecue sauce, hot sauce, salt or pepper, if desired. Serve with soft rolls and extra sauce on the side.

Steps:

• Slow cook Boston Butt and sliced Onion for 2 hrs, Crock Pot set to LOW, uninterrupted. Some people add brown sugar or other spices depending on preference.
• Hr 2- Hr 4: Periodically open and Scoop the broth that has been created from your meat over the top, ensuring the meat gets equal flavor and no part becomes dry/burnt. I choose to do so about every 20-30 minutes.
• Remove Butt, discard liquid broth. Return meat to Crock Pot and cover completely with choice of BBQ Sauce. Shop around to find what works best for you, I find that the accepted normal brands are nowhere near as flavorful as the ones that don't have tons of advertisements. Continue to cook on LOW for 2 hours.
• Remove meat and place on a plate or casserole dish. Using two forks, facing opposite directions, peel the meat apart into stringy sections by holding down with one fork and gently dabbing and peeling with the other. Continue until entire Butt is completely "pulled"-removing fatty deposits throughout. The result should be a beautiful dish of pulled pork.
• Return pulled meat to crock pot. Add more BBQ Sauce, the amount depending on your preference. Add salt/pepper prior to sauce if desired. Stir in sauce and continue to cook on LOW for another 1 hour-longer is ok also.
• Stir occasionally, adding sauce if needed.
• Remove meat, let cool for 5 minutes Serve on sandwich buns (Calise Kaiser Rolls are my personal favorite). Serve with a pickle on side and a starch.
• This recipe is designed for 2 people, or for 1 person to have a meal and a few more leftover sandwiches for lunch and/or dinner the next day. For larger groups, increase the ingredients as required.

Steps:

• I like to use a crockpot liner for this. Take Boston Butt and place in crockpot.
• Cover meat with brown sugar. I usually make it about 1/2 inch thick on top and stick some to the sides.
• Pour Worcestershire sauce over meat and down the sides until the bottom of the crockpot is JUST covered.
• Cover and cook on low in crockpot for about 8 hours.
• When finished, shred with two forks, add some of the juice from the crockpot to the meat, then add as much BBQ sauce as you would like.

Steps:

• Place pork roast in crock pot.
• Add onion and Worcestershire sauce.
• Cover roast with water.
• Crock on low for 8 hours.
• Remove roast and onions and place in a large bowl, discarding the cooking water.
• Fork-shred the pork, discarding any fat (if necessary).
• Return shredded meat and onions to crock pot.
• Dump the sauce over it and crock an hour or so on low until heated thoroughly.
• Serve on toasted buns.