SLOW-COOKER PULLED PORK
Bring out your inner BBQ master with this Slow-Cooker Pulled Pork recipe. Just 10 easy minutes of prep, and then let the slow cooker do most of the work for you. Once the pork roast is cooked and tender, shred it up and choose your level of spice by adding in your family's favorite BBQ sauce for delicious smoky or spicy pulled pork that makes you the kitchen hero.
Provided by By Sarah Caron
Categories Entree
Time 7h45m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 670, Carbohydrate 31 g, Cholesterol 175 mg, Fat 2, Fiber 1 g, Protein 60 g, SaturatedFat 12 g, ServingSize About 1 Cup, Sodium 1410 mg, Sugar 24 g, TransFat 0 g
SLOW COOKER PULLED PORK
Steps:
- 1. In a medium saucepan, stir together the ketchup, bourbon, ¼ cup brown sugar, and ½ teaspoon smoked paprika. Bring to a boil, then reduce the heat to simmer for 10 minutes. 2. Meanwhile, in a 5- to 6-quart slow-cooker bowl, combine the remaining ¼ cup brown sugar, 2 teaspoons smoked paprika, 1½ teaspoons salt, and 1 tablespoon freshly ground black pepper. Add the pork and rub the mixture all over the meat. Turn the pork fat side up. 3. Pour ¼ cup sauce and 1 cup water into the slow-cooker bowl. Refrigerate the remaining sauce for serving. Cover and cook as the manufacturer directs on the low setting until the meat is falling-apart tender, about 8 hours. 4. Carefully transfer the meat to a large bowl; discard the fat and skin. Using two forks, shred the meat into small pieces. Carefully pour the sauce from the slow cooker into fat separator. Pour the sauce over meat, leaving behind and then discarding the fat. Serve in the buns with the reserved sauce.
SLOW COOKER PULLED PORK
Succulent pulled pork spiced with paprika and cinnamon is oh-so simple when you make it in the slow cooker. Serve with fennel and apple slices in bread rolls
Provided by Miriam Nice
Categories Dinner, Main course
Time 8h10m
Number Of Ingredients 18
Steps:
- Put the onion slices at the bottom of the slow cooker. In a small bowl mix together 1 tbsp salt with 1 tsp ground black pepper, the smoked paprika and cinnamon. Put the flour onto a plate then rub the spice mixture over the pork.
- Heat the oil in a large frying pan and roll the spiced pork in the flour before putting it into the pan to sear it on all sides. Once the meat is starting to pick up a golden colour pop it on top of the onion slices in the slow cooker.
- In a large jug combine all the ingredients for slow cooking the pork then pour over the meat. Pop the lid on and cook on the low setting for 8 hours.
- When you're ready to serve, take the meat out of the slow cooker leaving the cooking liquor behind. Put the cooked meat on a roasting tray or large shallow bowl and pull it into bite-size chunks and shred with 2 forks. Ladle a little of the cooking juices over the pork and mix together.
- Toss the fennel and apple slices in the lemon juice and season well then serve along with the pulled pork in bread rolls. Spread the rolls with a little English mustard and mayonnaise if you like.
Nutrition Facts : Calories 325 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 1.7 milligram of sodium
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-COOKED PULLED PORK
Every time I bring this dish to a potluck I get asked, "Where did you get the pork?" People are surprised to hear me say that I made it. When I tell them how simple the recipe is, they are doubly surprised. The two-step process fits the demanding schedule of any teacher-easy to make and easy to serve.-Betsy Rivas, Chesterfield, Missouri
Provided by Taste of Home
Categories Lunch
Time 8h20m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the brown sugar, paprika, 1 tablespoon pepper, salt, chili powder and cayenne. Rub over roast; cover and refrigerate for 8 hours or overnight., Place roast in a 4- or 5-qt. slow cooker. Combine the vinegar, broth, barbecue sauce, Worcestershire sauce, Liquid Smoke, if desired, and remaining pepper; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender., Remove meat from slow cooker; cool slightly. Shred meat with two forks and return to the slow cooker; heat through. Using a slotted spoon, place 1/2 cup on each roll.
Nutrition Facts : Calories 419 calories, Fat 16g fat (5g saturated fat), Cholesterol 81mg cholesterol, Sodium 1076mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 2g fiber), Protein 29g protein.
GUINNESS SLOW COOKER PULLED PORK
This slow cooker pulled pork is a tweaked version of several recipes I found on the web to suit my own taste.
Provided by JuneBug
Categories Pulled Pork
Time 7h15m
Yield 12
Number Of Ingredients 13
Steps:
- Grind peppercorns with cumin, fennel, and coriander seeds in a spice grinder; transfer to a slow cooker.
- Add barbecue sauce, brown sugar, Guinness®, onion, garlic, paprika, sea salt, and chili powder to the slow cooker; stir until well mixed. Add pork roast and rub sauce all over.
- Cover and cook until meat is tender and can easily be pulled apart with a fork, on Low for 12 hours. Alternatively, cook on High for 3 hours, then on Low for 4 to 5 hours.
- Remove pork and roughly shred with two forks. Return shredded pork to the slow cooker and mix with the sauce. Serve immediately or keep warm until ready to serve.
Nutrition Facts : Calories 496.6 calories, Carbohydrate 18 g, Cholesterol 140.7 mg, Fat 28.3 g, Fiber 0.5 g, Protein 39.8 g, SaturatedFat 9.9 g, Sodium 524.3 mg
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RECIPE: EASIEST SLOW COOKER PULLED PORK | KITCHN
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- Trim off any large pieces of fat from the surface of the pork. Sprinkle the salt, sugar, and pepper evenly over all sides of the pork, then pat the seasonings into the meat. If not cooking immediately, place in a large bowl, cover with plastic wrap, and refrigerate overnight.
- When ready to cook, place the pork shoulder (and any accumulated juices if seasoned overnight) in a 6-quart or larger slow cooker. Pour the water, around, but not on top of, the pork. Scatter the garlic and onion around the pork.
- Cover and cook on the LOW setting until the meat is tender and can be easily shredded, 10 to 12 hours. Transfer the pork to a clean cutting board or rimmed baking sheet. When it is cool enough to handle, use 2 forks or your fingers to shred the meat into bite-sized pieces. Discard the bone (if present) and any large pieces of fat.
- Pour the cooking liquid through a fine-mesh strainer into a measuring cup or bowl and discard the solids. Skim the fat from the surface of the cooking liquid. Reserve the cooking liquid to keep leftovers moist. Transfer to a serving bowl if serving as-is. If serving as tacos or barbecue sandwiches, transfer back to the slow cooker for seasoning.
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