CRANBERRY BBQ PULLED PORK
Cranberry sauce adds a yummy twist on traditional pulled pork my family can't get enough of! The pork cooks to tender perfection in the slow cooker, which also makes this dish conveniently portable.
Provided by ElizabethKnicely
Categories Lunch/Snacks
Time 9h20m
Yield 14 sandwiches, 14 serving(s)
Number Of Ingredients 14
Steps:
- Cut roast in half. Place in a 4-quart slow cooker. Add cranberry juice and salt. Cover and cook on LOW for 8-10 hours or until meat is tender.
- Remove roast and set aside. In a small saucepan, combine the cranberry sauce, ketchup, cranberry juice, brown sugar, seasonings and Liquid Smoke (if desired). Cook and stir over medium heat for 5 minutes or until slightly thickened.
- Skim fat from cooking juices; set aside 1/2 cup juices. Discard remaining juices. When cool enough to handle, shred pork with two forks and return to slow cooker.
- Stir in sauce mixture and reserved cooking juices. Cover and cook on LOW for 1 hour or until heated through. Serve on buns. Yield: 14 servings.
Nutrition Facts : Calories 530.2, Fat 28.3, SaturatedFat 9.6, Cholesterol 92.1, Sodium 758.3, Carbohydrate 42.1, Fiber 1.6, Sugar 21.8, Protein 26.3
PRESSURE COOKER BBQ PULLED PORK
A pressure cooker provides a nifty shortcut to perfect pulled pork. This recipe calls for braising the meat in a dark soda like Dr Pepper or Coca-Cola, and the results are lush and tender - savory, slightly sweet and tangy. Once the pork is done, you can customize it to your taste using your favorite barbecue and hot sauces. Adding lots of black pepper and a few dashes of Southern-style hot sauce, like Crystal, Louisiana or Tabasco, is a very good idea. Like many braises, the pork improves overnight and can be cooked up to three days in advance; shred and warm it gently on the stovetop before tossing it with sauce and serving. The pork makes satisfying sandwiches on soft rolls (try coleslaw as a topping), but it could also be used in tacos or served over grits. (You can find the slow-cooker version of this recipe here.)
Provided by Sarah DiGregorio
Categories dinner, lunch, meat, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Mix the garlic and onion powders, smoked paprika, salt and pepper in a large bowl. Add the pork and turn to coat in the spice mix. Put the oil in a 6- or 8-quart electric pressure cooker and turn on the sauté setting to warm the oil. (Use the "normal" heat setting if your pressure cooker has that option.) Working in batches, add the pork and brown on two sides, about 2 minutes per side. If the bottom of the pan gets too dark or you get a "hot" or "burn" warning, turn the heat down to "less," if your pot has that option, or turn it off entirely and allow the pork to continue searing. Turn it back on if the pot cools too much.
- Add the onion to the pot. Add the soda and stir to thoroughly scrape up the browned bits at the bottom of the pot. Close the lid and cook on high pressure for one hour. Turn off the pressure cooker and allow the pressure to release naturally for 15 minutes. Open the lid. Using tongs or a slotted spoon, remove the pork and onion bits to a large serving bowl. Using two forks, coarsely shred the meat. Add 1/2 cup barbecue sauce and a few spoonfuls of the cooking liquid to moisten. (Discard remaining cooking liquid.) Taste and add salt, pepper, hot sauce, and more barbecue sauce as you like. Serve with soft rolls and extra sauce on the side.
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