Carolina Pulled Pork Tater Tots Recipes

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NORTH CAROLINA-STYLE PULLED PORK



North Carolina-Style Pulled Pork image

This recipe is delicious, especially when smoked with hickory chips on a charcoal grill. A spicy rub and a zesty vinegar sauce turn pork into a North Carolina favorite.

Provided by Doug

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 15h

Yield 10

Number Of Ingredients 19

1 tablespoon mild paprika
2 teaspoons light brown sugar
1 ½ teaspoons hot paprika
½ teaspoon celery salt
½ teaspoon garlic salt
½ teaspoon dry mustard
½ teaspoon ground black pepper
½ teaspoon onion powder
¼ teaspoon salt
8 pounds pork butt roast
2 cups cider vinegar
1 ⅓ cups water
⅝ cup ketchup
¼ cup firmly packed brown sugar
5 teaspoons salt
4 teaspoons crushed red pepper flakes
1 teaspoon ground black pepper
1 teaspoon ground white pepper
2 pounds hickory wood chips, soaked

Steps:

  • In a small bowl, mix mild paprika, light brown sugar, hot paprika, celery salt, garlic salt, dry mustard, ground black pepper, onion powder, and salt. Rub spice mixture into the roast on all sides. Wrap in plastic wrap, and refrigerate 8 hours, or overnight.
  • Prepare a grill for indirect heat.
  • Sprinkle a handful of soaked wood over coals, or place in the smoker box of a gas grill. Place pork butt roast on the grate over a drip pan. Cover grill, and cook pork until pork is tender and shreds easily, about 6 hours. Check hourly, adding fresh coals and hickory chips as necessary to maintain heat and smoke.
  • Remove pork from heat and place on a cutting board. Allow the meat to cool approximately 15 minutes, then shred into bite-sized pieces using two forks. This requires patience.
  • In a medium bowl, whisk together cider vinegar, water, ketchup, brown sugar, salt, red pepper flakes, black pepper, and white pepper. Continue whisking until brown sugar and salt have dissolved. Place shredded pork and vinegar sauce in a large roasting pan, and stir to coat pork. Serve immediately, or cover and keep warm on the grill for up to one hour until serving.

Nutrition Facts : Calories 425.9 calories, Carbohydrate 12.1 g, Cholesterol 134.9 mg, Fat 23.1 g, Fiber 0.8 g, Protein 39.1 g, SaturatedFat 8.3 g, Sodium 1698.4 mg, Sugar 10.1 g

PULLED PORK TATERS



Pulled Pork Taters image

This recipe is as hearty as it gets-part bbq pork, part potatoes, completely delicious. My family can't get enough of this bbq baked potato recipe. -Shannon M Harris, Tyler, Texas

Provided by Taste of Home

Categories     Dinner

Time 6h15m

Yield 6 servings.

Number Of Ingredients 17

1 boneless pork loin roast (2 to 3 pounds)
1 medium onion, chopped
1 cup ketchup
1 cup root beer
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon Louisiana-style hot sauce
2 teaspoons salt
2 teaspoons pepper
1 teaspoon ground mustard
6 large potatoes
1 tablespoon cornstarch
1 tablespoon cold water
6 tablespoons butter
6 tablespoons sour cream
1-1/2 cups shredded cheddar cheese
Thinly sliced green onions, optional

Steps:

  • Place roast in a 5-qt. slow cooker. Top with onion. Combine the ketchup, root beer, vinegar, Worcestershire, hot sauce, salt, pepper and mustard; pour over top. Cover and cook on low until meat is tender, 6-8 hours., Meanwhile, scrub and pierce potatoes. Bake at 400° until tender, 50-55 minutes., Remove pork; shred meat with two forks. Skim fat from cooking juices; transfer to a large saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes. Return meat to cooking juices; heat through., With a sharp knife, cut an "X" in each potato; fluff with a fork. Top each with butter and pork mixture; top with sour cream. Sprinkle with cheese and, if desired, green onions.

Nutrition Facts : Calories 795 calories, Fat 29g fat (18g saturated fat), Cholesterol 145mg cholesterol, Sodium 1677mg sodium, Carbohydrate 89g carbohydrate (24g sugars, Fiber 7g fiber), Protein 44g protein.

CAROLINA PULLED PORK TATER TOTS®



Carolina Pulled Pork TATER TOTS® image

Top TATER TOTS® with shredded cooked pork, coleslaw, mustard, mayo and tangy Carolina BBQ sauce. This Pulled Pork TATER TOTS® are a fun potato-y twist on conventional pulled pork nachos.

Provided by My Food and Family

Categories     Potatoes

Time 42m

Yield Makes 12 servings

Number Of Ingredients 7

1 pkg. (32 oz.) ORE-IDA TATER TOTS
2 cups shredded cooked pork
1-1/2 cups coleslaw blend (cabbage slaw mix)
2 Tbsp. HEINZ Apple Cider Vinegar
1 Tbsp. KRAFT Real Mayo
1 Tbsp. HEINZ Yellow Mustard
1/2 cup HEINZ BBQ Sauce Carolina Tangy Vinegar Style

Steps:

  • Heat oven to 425ºF.
  • Bake TATER TOTS as directed on package, topping evenly with meat for the last 5 min.
  • Meanwhile, toss coleslaw blend with next 3 ingredients.
  • Drizzle barbecue sauce over meat; top with coleslaw.

Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g

QUICK CAROLINA PULLED PORK



Quick Carolina Pulled Pork image

Provided by Ayesha Curry

Categories     main-dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 25

2 tablespoons light brown sugar
1 tablespoon smoked paprika
1 tablespoon chili powder
2 teaspoons coarsely ground black pepper, preferably smoked black pepper
1 teaspoon dry mustard
1/2 teaspoon granulated garlic
1/4 teaspoon cayenne
Kosher salt
3 to 4 pounds boneless pork butt, sliced 2 inches thick
2 tablespoons extra-virgin olive oil
1/4 cup apple juice
1/2 cup apple cider vinegar
1/4 cup ketchup
Soft burger or brioche rolls, for serving
Cider Vinegar Slaw, for serving, recipe follows
1/2 cup apple cider vinegar
2 tablespoons ketchup
1 tablespoon sugar
1/2 teaspoon celery seeds
1 tablespoon hot sauce
Kosher salt
1/4 cup vegetable oil
1 small head red cabbage, outer leaves discarded, cored and finely shredded
1/2 medium red onion, thinly sliced
1/4 cup chopped fresh parsley

Steps:

  • Mix together the brown sugar, smoked paprika, chili powder, black pepper, dry mustard, granulated garlic, cayenne and 2 teaspoons salt in a small bowl. Rub the pork all over with the spice mixture.
  • Heat an electric multi-cooker on the browning or sear function. Add the olive oil. When hot, add the pork and brown on all sides, about 6 minutes. Pour in the apple juice and 1/4 cup of the cider vinegar. Cover, lock the lid, and set the multi-cooker to High Pressure; cook for 40 to 45 minutes. Release the steam according to manufacturer's instructions.
  • Remove the pork to a rimmed baking sheet or large plate and tent with foil; let cool slightly. Skim off any excess fat that has risen to the top of the braising liquid, then stir in the remaining 1/4 cup cider vinegar and the ketchup. Pass some of the sauce through a strainer into a serving vessel or cruet.
  • With two forks, pull the pork into shreds, discarding any large pieces of fat. Add the pork back to the remaining sauce in the multi-cooker and keep warm.
  • Serve the pulled pork on rolls, topped with Cider Vinegar Slaw. Pass the extra sauce on the side.
  • Whisk together the vinegar, ketchup, sugar, celery seeds, hot sauce and 1 1/2 teaspoons salt in a large bowl until the sugar dissolves. Whisk in the oil to make a smooth dressing.
  • Add the cabbage and red onions to the dressing, and toss well. Cover and let stand at room temperature for about 20 minutes to wilt the cabbage slightly. (The slaw can also be made several hours ahead and refrigerated.)
  • Sprinkle the slaw with the parsley; toss and serve.

BBQ PULLED PORK WITH CAROLINA SAUCE



BBQ Pulled Pork with Carolina Sauce image

Provided by Food Network

Categories     main-dish

Time 10h10m

Yield 12 servings

Number Of Ingredients 18

2 quarts cider vinegar
2 cups ketchup
1/2 cup sugar
1/4 cup molasses
1/4 cup dry mustard
1/4 cup soy sauce
1/4 cup tomato paste
1/4 cup Worcestershire sauce
1/8 cup red pepper flakes
1/8 cup salt
Pinch freshly ground black pepper
2 cups soy sauce
1 1/2 cups salt, plus more for seasoning
1/2 cup sugar
1/4 cup honey
1/4 cup molasses
2 pork butts, about 6 pounds total weight
Freshly ground black pepper

Steps:

  • For the Carolina BBQ sauce: Combine the cider vinegar, ketchup, sugar, molasses, mustard, soy sauce, tomato paste, Worcestershire sauce, red pepper flakes, salt and a pinch ground black pepper in a stainless steel saucepan over medium heat. Bring the mixture to a boil, reduce the heat and simmer for 10 minutes. Remove from the heat and let cool before using. If not using immediately, pour it into a bowl or jar. Cover and refrigerate until needed.
  • For the BBQ pulled pork: Combine 1-quart water with the soy sauce, salt, sugar, honey and molasses in a large saucepan over medium heat. Bring the mixture to a boil, then remove from the heat and let cool. Stir in 1 gallon plus 3 quarts water. Pierce the meat with a boning knife in several places, then add the meat to the brine. Cover and refrigerate overnight.
  • Remove the meat from the brine, coat lightly with salt and pepper, and arrange in a smoker. Load 2 boxes filled with applewood chips into the smoker. Set the smoker at 250 degrees F and smoke for 8 hours. Remove the meat from the smoker to a cutting board and shred when cool enough to handle. Arrange on a serving platter and serve with the BBQ sauce.

LOADED PULLED PORK TOTCHOS



Loaded Pulled Pork Totchos image

A big bowl of Tater Tots® topped with pulled pork, barbeque sauce, white Cheddar cheese sauce, pinto beans, and smoked paprika sour cream. Perfect for parties, especially the big game.

Provided by SpoonForkBacon

Categories     Appetizers and Snacks     Meat and Poultry     Pork

Time 52m

Yield 8

Number Of Ingredients 15

1 (28 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)
salt to taste
2 ½ cups cooked pulled pork
1 cup barbeque sauce
¼ cup sour cream
½ teaspoon smoked paprika
2 tablespoons unsalted butter
1 ½ tablespoons all-purpose flour
2 ½ cups milk
5 ounces shredded white Cheddar cheese
salt and ground black pepper to taste
1 cup canned pinto beans, drained
½ cup chopped roasted red bell peppers
1 tablespoon thinly sliced green onion
1 teaspoon minced thyme

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Spread potato nuggets on a baking sheet in a single layer.
  • Bake in the preheated oven until browned and crisp, 20 to 25 minutes. Transfer to a large bowl; season lightly with salt.
  • Mix pulled pork and barbeque sauce together in a bowl until pork is evenly coated.
  • Whisk sour cream and smoked paprika together in a small bowl.
  • Melt butter in a saucepan over medium heat. Whisk in flour until a paste forms, 2 to 3 minutes. Whisk in milk until no lumps remain. Cook and stir until sauce thickens enough to coat the back of a spoon, about 5 minutes. Remove from heat; whisk in Cheddar cheese until melted. Season sauce with salt and pepper.
  • Drizzle Cheddar cheese sauce over potato nuggets. Cover with pulled pork mixture and dollops of sour cream. Top with pinto beans, roasted peppers, green onion, and thyme.

Nutrition Facts : Calories 537.3 calories, Carbohydrate 52.7 g, Cholesterol 87.6 mg, Fat 25.7 g, Fiber 4.1 g, Protein 28 g, SaturatedFat 10.9 g, Sodium 1619.8 mg, Sugar 12.8 g

CAROLINA STYLE PULLED PORK SANDWICH



Carolina Style Pulled Pork Sandwich image

I like to call this "The Worlds Greatest Sandwich". Cooked overnight in a crock pot, the meat is tender, juicy, and messy..the way a BBQ sandwich should be. Top it with your favorite cole slaw, and you have one tasty meal. This is South Carolina style BBQ. (Thanks for everyone who clarified that for me)

Provided by graftonr

Categories     One Dish Meal

Time 9h

Yield 18-22 serving(s)

Number Of Ingredients 27

2 onions, quartered
2 tablespoons light brown sugar
1 tablespoon paprika
2 teaspoons salt
1/2 teaspoon black pepper
4 -6 lbs boneless pork butt
3/4 cup apple cider vinegar
4 teaspoons Worcestershire sauce
1 1/2 teaspoons crushed red pepper flakes
1 1/2 teaspoons sugar
1/2 teaspoon dry mustard (ie ( Colman's)
1/2 teaspoon garlic salt
1/4 teaspoon cayenne (Spice it up a bit with 1/2 tspn)
1 cup american style prepared yellow mustard (i.e. French's. Not Dijon, Gulden's, or any other type of spicy mustard.)
1/2 cup sugar
1/4 cup light brown sugar
3/4 cup apple cider vinegar
1/4 cup water
2 tablespoons chili powder
1 teaspoon black pepper
1 teaspoon white pepper
1/4 teaspoon cayenne
1/2 teaspoon soy sauce
2 tablespoons butter
1 tablespoon liquid smoke
20 buns
1 lb Coleslaw

Steps:

  • The Meat --.
  • Place the quartered onions in a crock pot.
  • Combine brown sugar, paprika, salt and pepper: rub over the roast.
  • Place the roast over the onions in the crock pot.
  • Combine the vinegar, Worcestershire Sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne; stir to mix well.
  • Drizzle about 1/2 of the vinegar mixture over the roast and cover. Refrigerate the remaining vinegar mixture.
  • Cook on low for 8 hours. Drizzle the other half of the vinegar mixture over the roast during the last 1/2 hour of cooking.
  • While the meat is cooking, prepare the barbecue sauce. Mix all ingredients except soy sauce, butter and smoke. Simmer, uncovered, on low heat for 30 minutes. Stir in the remaining ingredients and simmer, uncovered, for 10 more minutes. Set aside to cool.
  • Remove the meat from the crock pot and allow to rest for at least 15 minutes. (Very important step -- longer is better).
  • Remove the onions and chop to a fine consistency.
  • Pull apart the meat with a couple of forks. Meat should have a shredded look to it.
  • Mix chopped onions and shredded pork along with a little bit of juice from the crock pot to taste. Add sufficient barbecue sauce to the mixture to achieve desired taste. Meat should have distinctive barbecue flavor.
  • To serve, spread barbecue sauce on bottom of a hearty bun.
  • Put layer of pulled pork on bun. Spread barbecue sauce over meat.
  • Add layer of your favorite cole slaw on top of meat. Layer some more barbecue sauce over cole slaw.
  • Spread top of bun with more sauce.
  • Grab a fist full of napkins, and enjoy.

Nutrition Facts : Calories 453.2, Fat 20.6, SaturatedFat 7, Cholesterol 71.9, Sodium 762.4, Carbohydrate 40.5, Fiber 2.6, Sugar 14.3, Protein 24.8

EASY LOADED PULLED PORK TATER TOT NACHOS (TOTCHOS!)



Easy Loaded Pulled Pork Tater Tot Nachos (Totchos!) image

These loaded pulled pork tater tot nachos (or tochos for short) are an easy appetizer or full meal to make! We combined BBQ, potatoes, and beans to create a cheesy casserole the whole family will love!

Provided by Kim and Kalee

Categories     Recipes

Time 4h40m

Number Of Ingredients 9

2 pounds pork shoulder (or grab your favorite shredded BBQ on the way home)
1 cup water
1 tablespoon BBQ seasoning
1 32-ounce bag frozen tater tots
1 28-ounce can baked beans
2 cups shredded Monterrey jack cheese
1 cup BBQ sauce
Salt
Green onion for garnish

Steps:

  • If you're cooking your own pork, place the pork shoulder in a crockpot with water and seasoning. Cook on low for 8 hours or on high for 4 hours. Once the meat is cooked through, remove it from pot and shred it with 2 forks.
  • Once you have your meat cooked, you're ready to cook your tater tots! Cook the tots according to the bags directions, and don't forget to spray the large baking sheet with nonstick cooking spray. Cook until crispy.
  • Once your tots are cooked, remove from the oven and spread the meat over the top. Then top with baked beans and shredded cheese and return to the oven to bake for about 10 minutes or until cheese is melted.
  • Before serving, top with BBQ sauce and green onions.

Nutrition Facts : Calories 831 calories, Carbohydrate 68 grams carbohydrates, Cholesterol 133 milligrams cholesterol, Fat 45 grams fat, Fiber 7 grams fiber, Protein 41 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1, Sodium 1640 milligrams sodium, Sugar 20 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 24 grams unsaturated fat

CAROLINA PULLED-PORK SANDWICHES



Carolina Pulled-Pork Sandwiches image

Categories     Sandwich     Pork     Kid-Friendly     Lunch     Summer     Grill/Barbecue     Bon Appétit     Small Plates

Yield Serves 12

Number Of Ingredients 19

For dry rub
3 tablespoons coarsely ground black pepper
3 tablespoons (packed) dark brown sugar
3 tablespoons paprika
2 tablespoons coarse salt
1 teaspoon cayenne pepper
2 untrimmed boneless pork shoulder halves (also known as Boston butt; about 6 pounds total)
For mop
1 cup apple cider vinegar
1/2 cup water
2 tablespoons Worcestershire sauce
1 tablespoon coarsely ground black pepper
1 tablespoon coarse salt
2 teaspoons vegetable oil
8 pounds (about) 100% natural lump charcoal or charcoal briquettes
6 cups (about) hickory wood smoke chips, soaked in cold water at least 30 minutes
12 soft hamburger buns with seeds, split
Carolina Red Barbecue Sauce
Tangy Coleslaw

Steps:

  • Make dry rub:
  • Mix first 5 ingredients in small bowl to blend.
  • Place pork, fat side up, on work surface. Cut each piece lengthwise in half. Place on large baking sheet. Sprinkle dry rub all over pork; press into pork. Cover with plastic; refrigerate at least 2 hours. (Can be made 1 day ahead. Keep chilled.)
  • Make mop:
  • Mix first 6 ingredients in medium bowl. Cover and refrigerate.
  • Following manufacturer's instructions and using lump charcoal and 1/2 cup drained wood chips for smoker or 1 cup for barbecue, start fire and bring temperature of smoker or barbecue to 225°F. to 250°F. Place pork on rack in smoker or barbecue. Cover; cook until meat thermometer inserted into center of pork registers 165°F., turning pork and brushing with cold mop every 45 minutes, about 6 hours total. Add more charcoal as needed to maintain 225°F. to 250°F. temperature and more drained wood chips (1/2 cup for smoker or 1 cup for barbecue with each addition) to maintain smoke level.
  • Transfer pork to clean rimmed baking sheet. Let stand until cool enough to handle. Shred into bite-size pieces. Mound on platter. Pour any juices from sheet over pork. (Can be made 1 day ahead. Transfer pork and any juices to baking dish. Cover with foil; chill. Before continuing, rewarm pork, covered, in 350°°F. oven about 30 minutes.)
  • Divide pork among bottoms of buns. Drizzle lightly with barbecue sauce. Top with coleslaw. Cover with tops of buns.

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From girlcarnivore.com


CAROLINA PULLED PORK - HEY GRILL HEY
2019-06-04 In a medium saucepan, combine all the ingredients for the BBQ sauce and bring to a boil. Reduce the heat to low and simmer for 25 minutes. Cool completely and set aside to serve with the pork. Remove the shoulder from the foil and shred. Discard the bone and any gristly pieces and pull the rest of the meat into shreds.
From heygrillhey.com


BBQ PULLED PORK SANDWICH WITH CAROLINA VINEGAR SAUCE
Light a campfire and let it burn down until it’s mostly hot coals. Arrange pork pieces in a large Dutch oven. Combine the mustard powder, paprika, chili powder, brown sugar, cumin, coriander, garlic powder and salt, and add to the Dutch oven, covering the pork pieces. Cover with the lid. Place the Dutch oven over hot campfire coals, adding 6 ...
From thorindustries.com


CAROLINA STYLE PULLED PORK SMOKED RECIPE - HOWTOBBBQRIGHT
2015-08-12 Once the Carolina Style Pulled Pork has smoked for 2 hours take a peak and see how the outside is looking. If it looks a little dry go ahead and mop or drizzle the top of the butt with the vinegar sauce. Repeat this process every couple of hours until the pork butt hits 200 degrees internal. It will take in the neighborhood of 8-10 hours for ...
From howtobbqright.com


RECIPE: YUMMY TATER TOT PULLED PORK CASSEROLE
2021-04-15 It's 16 oz of Bag of frozen Tater Tots. Prepare 1 lb of Pre-cooked Pulled Pork (no sauce). You need of Shredded Cheese. Prepare of Season salt. Tater Tot Pulled Pork Casserole instructions. Preheat oven to 425° and Lightly oil or spray casserole dish. Spread Tater Tots one layer deep in the casserole dish and sprinkle Season Salt, to your ...
From tatertotsrecipes.blogspot.com


CAROLINA SLOW COOKER PULLED PORK - PLATING PIXELS
2019-01-07 Trim off any large sections of fat and discard. In a small bowl, combine 2 tablespoons of the brown sugar, smoked paprika, salt, pepper, and garlic powder. Rub the mixture all over pork until it's soaked in and evenly coated. Place onions in a layer on the bottom of slow cooker, place pork shoulder on top.
From platingpixels.com


CAROLINA-STYLE PULLED PORK SANDWICHES | FOR THE LOVE OF COOKING
2016-02-08 How to Make Carolina-Style Pulled Pork Sandwiches. Preheat the oven to 300 degrees making sure the rack is in the middle/lower section of the oven. Combine the brown sugar, salt, paprika, garlic powder, dried mustard, and black pepper together in a small dish. Mix until well combined; rub evenly all over the meat.
From fortheloveofcooking.net


CAROLINA BBQ PULLED PORK | GRILL MATES - MCCORMICK
1 Mix vinegar, Mustard, brown sugar and 1 tablespoon of the Seasoning in small bowl. Remove 1/2 cup of the mustard mixture to separate bowl. Reserve remaining sauce mixture for serving. 2 Trim most of the visible fat from the outside of the pork butt leaving about 1/8- to 1/4-inch layer of fat on top. Place pork in large baking pan.
From mccormick.com


CAROLINA GOLD PORK BRIOCHE SLIDERS RECIPE - TODAY.COM
1 day ago Once the pork turns a beautiful mahogany color (about 3 hours), remove from grill or oven. Cover the pork in the remaining apple cider vinegar and brown sugar. Wrap the pork in foil and place back ...
From today.com


CAROLINA GOLD PULLED PORK RECIPE | VIDEO : BBQGUYS
Let the pork butt sit out at room temperature while you preheat your grill. While the pork shoulder prepares for the delicious road ahead, fill your smoker with a batch of unlit coal. Load up about a quarter of a chimney starter with lit coal and pour over the top of the base layer.
From bbqguys.com


SLOW COOKER BBQ PULLED PORK LOADED TATER TOT NACHOS
2021-02-03 Step #1: Make the slow cooked BBQ pulled pork. In a slow cooker, add the pork loin, barbecue sauce, apple cider vinegar, chicken broth, brown sugar, dijon mustard, Worcestershire sauce, chili powder, and garlic powder. Cook on high for 6 hours, or until it shreds easily with a fork. Once soft, use a fork to pull the meat into shreds and mix it ...
From thepowderedapron.com


SMOKED CAROLINA PULLED PORK - GIRLS CAN GRILL
2021-05-26 Place the pork on the smoker with the fat side down. Every hour, baste the pork with the vinegar mop sauce. After about 4 hours, it should form a mahogany bark. Place the pork butt in an aluminum pan. Pour the remaining mop around the edges of the butt. Cover tightly with foil and return to the smoker.
From girlscangrill.com


BEST TATER TOT PULLED PORK CASSEROLE RECIPE (GREAT FOR BBQ …
2022-03-08 How to Make This Tater Tot & Pulled Pork Casserole Recipe. You can use your favorite barbecue recipe, leftovers, or make your own pulled pork mixture in a slow cooker. We like to cook a pork shoulder in the crockpot for 8 hours on low (or 4 hours on high). Then shred pork using 2 forks. When your pork is about ready, cook the tots according to the bag’s …
From movienightsathome.com


CONSTANCE’S FAMOUS PULLED PORK – CAROLINA STYLE BBQ
2018-11-25 Pour it all over the roast. Put the lid on your slow cooker and cook it on low for 8-12 hours, or overnight. To finish it, carefully transfer the roast to a platter or large baking dish, like a 9×13 cake pan. Discard all but 1 cup of the liquid in the …
From cosmopolitancornbread.com


CAROLINA PULLED PORK ~ THE RECIPE BANDIT
Stir until well combined. Pour 1/2 cup of the vinegar mixture over the pork in the slow cooker and refrigerate the remaining 1/4 cup for later. Cover, cook on High for 3-4 hours or Low for 7-8 hours. (If using a pork roast, increase times to High for 4-5 hours or low for 8-10 hours).
From therecipebandit.com


SMOKED CAROLINA PULLED PORK SANDWICHES RECIPE - TRAEGER
For the Vinegar Sauce: In a mixing bowl, combine the apple cider vinegar, 1-1/2 cups water, ketchup, brown sugar, salt, hot red pepper flakes, black pepper and white pepper.
From traeger.com


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