Crock Pot Barbecue Pulled Pork 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:

• 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.

Steps:

• If you are using fresh garlic then rub onto the roast (you may use both the fresh and garlic powder if you are a lover of garlic).
• In a small bowl mix together seasoning salt, black pepper and 3 teaspoons garlic powder (if using) cumin, paprika, and cayenne, then using clean hands rub the roast well with the spices using pressure to make certain that the spices penetrate deep into the meat.
• Place the roast in a bowl, cover and refrigerate for a minimum of 24 hours or up to 3 days.
• Place the onions and bell pepper strips in the bottom of the crock pot, then place the roast over the onions and peppers.
• In a bowl mix together barbecue sauce and brown sugar, then pour over the roast.
• Cover and cook on LOW for 8-10 hours, or until the roast is cooked and tender.
• Transfer the roast to a cutting board.
• Pull pork into coarse shreds using 2 forks.
• Serve the pork on a bun or over cooked rice topped off with the sauce.

Steps:

• Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.

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.