Slow Cooker Bbq Pork Pita Sandwiches Recipes

Steps:

• Place pork in a 3-qt. slow cooker. Pour Dr Pepper over top. Cover and cook on low until meat is tender, 7-9 hours., Remove meat; cool slightly. Discard cooking juices. Shred meat with 2 forks and return to slow cooker. Stir in barbecue sauce; heat through. Serve on buns. Freeze option: Place individual portions of cooled meat mixture and juice in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add a little water if necessary.

Steps:

• Place meat in Slow Cooker; top with onions and barbecue sauce. Cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours).
• Remove meat from Slow Cooker; cut off and discard excess fat. Chop meat into small pieces or shred with fork. Return to Slow Cooker; stir to coat with sauce.
• Fill rolls with meat mixture and Singles just before serving.

Steps:

• Make the pork:
• Spray the inside of a slow cooker with cooking spray.
• Put the onions in the slow cooker. Make slits in the pork roast and insert the garlic cloves. Rub salt, pepper, brown sugar, and red pepper flakes into the meat. Place the pork in the slow cooker fat side up and pour in the vinegar and apple cider. Cover and cook on low for at least 10 hours and up to 12 hours, until the meat is falling-apart tender.
• Transfer the meat to a large bowl and shred it with two forks. Set aside.
• Make the sauce:
• Pour 2 cups of the pan juices into a measuring cup; discard any leftover juices still in the pot. Let cool and skim off any visible fat. Pour this liquid into a saucepan. Add the water, ketchup, cider vinegar, brown sugar, Worcestershire sauce, chili powder, paprika, dry mustard, and red pepper flakes. Bring to a boil and simmer, uncovered, for 10 minutes. Season with salt and pepper. Return the shredded pork to the slow cooker and add 1 cup of the sauce mixture (more if you like it wet). Give it a stir and set the slow cooker to warm until ready to serve.
• Assemble the sandwiches:
• Serve the pork straight from the slow cooker with a slotted spoon, along with buns, slaw, and hot sauce. Serve the additional sauce on the side.

Steps:

• Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
• Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
• Bake in the preheated oven for 30 minutes, or until heated through.

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:

• Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
• Combine onions and beer in prepared slow cooker. If necessary, cut meat so it will fit in cooker. In a small bowl, combine the chili powder, teaspoon cumin, black pepper, and garlic powder. Sprinkle the mixture evenly over all sides of meat; rub in with your fingers. Place meat in cooker.
• Cover and cook 8 to 10 hours on low or 5 hours on high.
• Transfer meat to a cutting board. Pull meat apart into shreds using two forks. Return meat to the slow cooker. Stir in barbecue sauce, vinegar, honey, teaspoon cumin, and ginger gently with a rubber spatula. Heat through.
• Spoon meat into buns with a slotted spoon. Drizzle with sauce mixture as desired. Top with Lime Carrot Slaw.
• Lime Carrot Slaw: Place a bag of pre-shredded cabbage and carrots into a large bowl. In a screw-top jar, combine olive oil; lime zest; lime juice; jalapeno; honey; salt; and black pepper. Cover and shake to combine. Stir into the cabbage mixture.

Steps:

• Spray inside of 5-quart slow cooker with cooking spray. In slow cooker, beat milk, evaporated milk, 1/4 cup of the barbecue sauce, the melted butter, salt, pepper and red pepper with whisk. Add pasta, 3 1/2 cups of the Cheddar cheese and the Velveeta™ cheese. Cover; cook on Low heat setting 2 1/2 to 3 hours or until pasta is cooked, but not mushy.
• Reserve 1/4 cup of the crumbled bacon.
• When the pasta has cooked, increase to High heat setting; stir in chicken and remaining bacon. Sprinkle remaining 1/2 cup Cheddar cheese on top. Cover; cook about 15 minutes or until melted. Turn off slow cooker and let stand, still covered, 15 minutes.
• Meanwhile, in 6-inch skillet, heat 2 tablespoons butter over medium heat. Add bread crumbs, and stir to coat. Cook and stir 3 to 4 minutes or until golden brown. Add reserved 1/4 cup bacon to bread crumbs. Sprinkle crumbs and bacon over pasta. Drizzle with remaining 1/4 cup barbecue sauce, and serve.

Steps:

• Spray 4- to 5-quart slow cooker with cooking spray. Place onion in bottom of slow cooker. Top with pork. In small bowl, mix lemon juice, oregano, pepper, 1/2 teaspoon salt and the garlic. Pour and spread lemon mixture over pork. Cover; cook on Low heat setting 8 to 10 hours or High heat setting 4 to 5 hours or until pork is very tender.
• Meanwhile, in medium bowl, mix Tzatziki ingredients. Refrigerate until serving time.
• Remove pork to cutting board; pull into bite-size pieces. Pour juices and onions into small bowl. Place pork back in slow cooker. Sprinkle with 1/2 teaspoon salt. Using slotted spoon; remove onions from juices, and place in slow cooker with pork; gently mix. Add juices back to pork 2 tablespoons at a time until desired moistness is reached. Discard remaining juices.
• To serve, fill each pocket flatbread half with spinach leaves, 3 tomato slices, and about 1/2 cup pork mixture. Top with tzatziki and a squeeze of lemon juice.