SLOW-COOKER PULLED PORK WRAPS WITH COLESLAW
Looking for a slow cooked dinner? Make these tasty wraps with pork roast cooked in barbecue sauce, mixed with delicious homemade coleslaw and spooned into Old El Paso® flour tortillas.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 9h45m
Yield 24
Number Of Ingredients 15
Steps:
- Place pork in 3 1/2- to 4-quart slow cooker; pour one bottle barbecue sauce over top. Cover; cook on Low heat setting 9 to 10 hours.
- Thirty minutes before pork is done, in large bowl, toss cabbage and carrots until mixed. In small bowl, mix remaining ingredients except tortillas with whisk until sugar is dissolved. Pour over cabbage mixture; toss until coated.
- Transfer pork roast to bowl. Shred pork, using 2 forks. Skim fat off surface barbecue sauce liquid in slow cooker; pour over shredded pork. Stir in more barbecue sauce, if desired.
- Using slotted spoon, spoon about 1/3 cup pork mixture over tortillas. Top with about with about 1/3 cup coleslaw; roll up.
Nutrition Facts : Calories 360, Carbohydrate 35 g, Cholesterol 50 mg, Fat 1, Fiber 2 g, Protein 21 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 10 g, TransFat 1/2 g
SLOW-COOKER BBQ PULLED PORK SLIDERS WITH SLAW
Provided by Catherine McCord
Categories main-dish
Time 8h30m
Yield 16 sliders
Number Of Ingredients 19
Steps:
- For the BBQ pork: Whisk together the smoked paprika, salt, garlic powder and onion powder in a large bowl. Add the pork shoulder and turn to coat.
- Heat the oil in a large saute pan over low heat and cook the pork, turning occasionally, until all sides are golden, 8 to 10 minutes.
- Remove the pork to a plate. Combine the onions with the chili sauce, vinegar, brown sugar and 1 cup water in a slow cooker and whisk together. Add the pork shoulder, cover and cook on low until the pork is hot and cooked through, 8 to 10 hours.
- Remove the pork to a cutting board and set aside. Pour the liquid into a medium saucepan. Bring to a boil and cook over high heat until reduced by half or the sauce is thick, 8 to 10 minutes.
- Meanwhile, shred the pork with 2 forks or chop into pieces. Put back in the slow cooker and top with the reduced sauce, to taste.
- For the slaw: Whisk together the mayonnaise, mustard, vinegar, sugar, salt and pepper in a large bowl. Add the cabbage and carrots and toss until coated.
- To serve, place the pulled pork on the bottom buns, top with the slaw, then close the sliders.
SLOW-COOKER PULLED PORK SANDWICHES
Feed a crowd with these Slow-Cooker Pulled Pork Sandwiches, spiced with mustard, paprika and cumin, from Food Network Kitchen.
Provided by Food Network Kitchen
Time 8h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine 1 tablespoon brown sugar, the paprika, mustard powder, cumin, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.
- Heat the vegetable oil in a large skillet; add the pork and cook, turning, until browned on all sides, 5 minutes. Remove the pork and transfer to a plate; whisk 3/4 cup water into the drippings in the skillet. Transfer the liquid to a 5-to-6-quart slow cooker.
- Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water to the slow cooker and whisk to combine. Add the pork, cover and cook on low, 8 hours.
- Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes. Season with salt. Roughly chop the pork and mix in a bowl with 1 cup of the reduced cooking liquid, and salt and vinegar to taste. Serve on buns with barbecue sauce and coleslaw.
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
BACON-WRAPPED SLOW-COOKER PULLED PORK RECIPE BY TASTY
Here's what you need: boneless pork shoulder, sea salt, garlic powder, liquid smoke, bacon, mayonnaise, sugar, mustard, lemon juice, apple cider vinegar, salt, black pepper, shredded red cabbage, shredded cabbage, shredded carrot
Provided by Hitomi Aihara
Categories Dinner
Yield 8 servings
Number Of Ingredients 15
Steps:
- Quarter pork to portion into approximately ½-pound (225 gram) pieces. This will cut down cooking time.
- Place pork into a large bowl. Add salt, garlic powder, and liquid smoke, and mix until each piece of pork is evenly covered.
- Wrap each pork with 2 strips of bacon.
- Place pork into the slow cooker and cook for 6 hours on low.
- In a small bowl, combine mayonnaise, sugar, lemon juice, vinegar, salt, and pepper, and mix well.
- In a large bowl, add the vegetables and pour over the dressing and mix until the slaw is fully coated.
- Take pork out onto a baking sheet. With 2 forks, pull apart the meat into desired size.
- Broil on high for a few minutes to until the ends of the pork start to crisp up.
- Serve on a bun with slaw.
- Enjoy!
Nutrition Facts : Calories 662 calories, Carbohydrate 10 grams, Fat 47 grams, Fiber 3 grams, Protein 49 grams, Sugar 5 grams
SLOW COOKER PULLED BBQ PORK ROAST & COLESLAW
This slow-cooked BBQ pork roast is the perfect dish for your next barbecue meal or family gathering. Cook it ahead of your event. Then, simply return the pork to the slow cooker to keep it warm in the cooking juices. Serve the sauce on the side with your choice of rolls and tangy coleslaw. Let your guests adjust their own heat level with their favorite hot sauce.
Provided by dog.moon.abbey
Categories Lunch/Snacks
Time 8h40m
Yield 12 Sandwiches, 12 serving(s)
Number Of Ingredients 29
Steps:
- PREPARE BARBECUE PULLED PORK ROAST.
- Trim excess fat from the pork (Butt, Roast, or Shoulder). Leave some for flavor, but trimming now will reduce what you will need to skim off at the end of cooking.
- Place the Mojito Lime Seasoning, chili powder, black pepper, cumin, coriander, paprika, salt, and 2 minced garlic cloves in a large bowl. Add oil to make a paste. Rub all over the pork, working the spice mixture into the meat well.
- Wrap the pork tightly with plastic wrap. Refrigerate and marinate for at least 30 minutes or overnight.
- Transfer the pork to a roasting pan with a rack. Allow to stand at room temperature while the oven heats to 400⁰ (F). Cook for 20 minutes. (preferably with convection) Transfer to a slow cooker.
- Blend the Kraft Original Thick & Spicy BBQ Sauce, Open Pit Original BBQ Sauce, dark brown sugar, mustard, A-1, Worcestershire, remaining garlic, and onion (reserve 2 TBS onion for the coleslaw.) Pour the mixture over the pork and add water to cover. Cook on low for 8 to 10 hours or until *very* tender.
- When pork is tender, skim off any fat. Transfer the pork to a large bowl. Use two forks to separate the meat into long strands (large serving forks work great.).
- Remove 2 cups of cooking juices to a saucepan. Whisk in the cornstarch and bring to a boil. Cook, stirring, until thickened and bubbling. Set aside.
- Return the shredded pork to the slow cooker; stir to combine with the remaining cooking juices.
- PREPARE COLESLAW.
- Core and shred cabbage into longish strands. Shred the carrot. Finely dice the onion.
- Combine the shredded cabbage, carrot, and onion in a large bowl.
- In a separate medium bowl, Whisk the salad dressings, Sweet 'N Low® (or sugar), vinegar, wasabi, salt, and celery seeds and blend thoroughly.
- Pour dressing mixture over shredded cabbage, carrot, and onion. Mix and toss to coat. Chill at least 2 hours before serving.
- Serve the pulled pork on soft rolls and drizzle with thickened sauce mixture to taste. Top with coleslaw or serve on the side.
Nutrition Facts : Calories 585.1, Fat 25, SaturatedFat 8.1, Cholesterol 89.6, Sodium 1029.3, Carbohydrate 58.4, Fiber 4.4, Sugar 29, Protein 30.9
THE BEST SLOW COOKER BBQ PULLED PORK AND COLESLAW SANDWICHES RECIPE
This recipe for Slow Cooker BBQ Pulled Pork sandwiches is SO easy and the crunchy, creamy coleslaw takes it over the top!
Provided by Camille Beckstrand
Categories Main Course
Time 8h30m
Number Of Ingredients 17
Steps:
- Spray slow cooker with a little bit of non-stick cooking spray or olive oil.
- In a small saucepan, mix together seasonings (paprika, salt, pepper, garlic powder, and dry mustard) and rub on the outside of the pork roast. Take a larger roast. Place pork roast in slow cooker.
- Pour beef broth around the bottom of the slow cooker (don't pour it directly on the roast or it will rinse off all the seasonings).
- Cook on low heat for 8-10 hours (or high heat for 5-6, but I feel like the pork is more tender if you cook it on low).
- Shred the meat with 2 forks and pour in a bottle of your favorite BBQ sauce. Mix all together and serve on a bun with coleslaw.
- To make the coleslaw, combine coleslaw, cabbage and carrots in a large bowl. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill until ready to serve.
Nutrition Facts : Calories 406 kcal, Carbohydrate 48 g, Protein 24 g, Fat 13 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 65 mg, Sodium 1823 mg, Fiber 3 g, Sugar 22 g, ServingSize 1 serving
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SLOW COOKER PULLED PORK WRAPS - REAL FOOD BY DAD
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4.8/5 (4)Estimated Reading Time 1 minServings 6
- In a large bowl, combine and whisk together first 6 ingredients; set aside. In a second bowl, combine and whisk together next 5 ingredients.
- Place pork shoulder in slow cooker followed by halved onion. Add dried spices followed by wet ingredient mixture. Cover and cook on low for 8 hours. Remove pork shoulder and shred with two forks.
- To assemble wrap: Layer Flatout Bread with pulled pork, coleslaw and crispy onions, making sure to leave a 1/2 inch border all the way around. Starting from one end, roll, and slice in half. Serve immediately.
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Ratings 119Calories 397 per servingCategory Easy
- Combine 1 Tbsp salt, 1 tsp pepper, and 1 tsp paprika and generously sprinkle the pork roast. Massage the roast to rub the seasoning into the meat. Place meat over the onions.
- For the marinade, combine: 1 cup chicken broth, 1 cup BBQ sauce, 1 Tbsp liquid smoke, 2 Tbsp Worcestershire sauce, 2 Tbsp brown sugar, and 3 pressed garlic cloves. Stir to combine. Pour the marinade over the pork.
- Cover and set on low for 8 hours. Remove the meat to a large bowl and remove any fat. Shred with forks. Pour any drippings from the crockpot over the meat to taste then brush meat with warm barbecue sauce to serve.
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