SLOW COOKER BBQ PULLED PORK
If you've spent any time on Pinterest or food blogs, you've likely come across a recipe for three-ingredient barbecue pulled pork that can be made in the slow cooker. Methods and ingredients vary, but the recipe almost always calls for boneless pork shoulder, some sort of dark cola (usually Dr Pepper or root beer) and barbecue sauce. Dubious? We were too, so we asked the members of our NYT Cooking Community Facebook page if anyone had ever made it and if they liked it. We received more than 150 very opinionated responses. Many readers have come up with their own clever twists, like using coffee or beer in place of cola, adding onions or chipotles, rubbing the meat with a spice blend and searing the meat before cooking. We tried cooking it a few different ways and found we liked this adaptation best. It calls for a few more ingredients and an extra step or two, but it's got layers of flavor and it's still mostly fuss-free. (You can find the pressure-cooker version of this recipe here.)
Provided by Margaux Laskey
Categories meat, sandwiches, main course
Time 10h
Yield 6 to 8 servings
Number Of Ingredients 11
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.
SLOW COOKER BARBECUE PULLED PORK
This slow cooker barbecue pulled pork is spice-rubbed for the best flavor.
Provided by Donna Mohr Bungo
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 11h45m
Yield 16
Number Of Ingredients 14
Steps:
- Mix paprika, brown sugar, chili powder, cumin, salt, black pepper, oregano, sugar, white pepper, and cayenne together in a small bowl.
- Massage spice rub into the pork roast. Wrap tightly in a double layer of plastic wrap; refrigerate for at least 3 hours.
- Unwrap the roast and place in the bottom of a lined slow cooker. Add water and liquid smoke. Cover and cook on Low until pork is fork-tender, 8 to 10 hours.
- Transfer roast to a cutting board; discard liquid in the cooker. "Pull" by tearing meat into thin shreds with 2 forks or your fingers. Discard fat.
- Place shredded meat back in the slow cooker; toss with 1 cup barbecue sauce, and heat on Low until hot, 30 to 60 minutes. Serve with remaining barbecue sauce.
Nutrition Facts : Calories 271.9 calories, Carbohydrate 16.4 g, Cholesterol 78.2 mg, Fat 12.6 g, Fiber 1.6 g, Protein 22.7 g, SaturatedFat 4.3 g, Sodium 1299.6 mg, Sugar 10.9 g
SLOW COOKER TEXAS PULLED PORK
Slow cooked, Texas-style pulled pork that is served on a buttered and toasted roll. My family's favorite.
Provided by cmccreight
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 5h15m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 527.7 calories, Carbohydrate 45.5 g, Cholesterol 98.4 mg, Fat 23.2 g, Fiber 2.6 g, Protein 31.9 g, SaturatedFat 8.7 g, Sodium 802.7 mg, Sugar 17.1 g
SLOW COOKER BBQ PULLED PORK
Provided by Food Network
Categories main-dish
Time 8h30m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Heat a large cast-iron skillet over medium-high heat.
- Rub the oil completely over the pork and season with the salt, pepper and cayenne. Brown the pork shoulder in the skillet on all sides; this will take about 10 minutes. Remove from the skillet and allow to cool slightly before rubbing with the mustard, then coating with the brown sugar.
- Place the pork in a 3- to 4-quart slow cooker, then add the soda and liquid smoke. Cover and cook on low for 7 to 8 hours. When it is done, the pork will feel extremely tender when prodded.
- Remove the pork from the slow cooker, then shred the meat using 2 forks and pull off the bone. Mix the meat with any remaining cooking liquid from the slow cooker. Serve with sandwich buns and toppings of your choice.
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