Crock Pot Bbq Pork Sandwiches Recipes

SLOW COOKER PULLED PORK BARBEQUE

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.

SLOW-COOKED BARBECUED PORK SANDWICHES

Steps:

• In a large skillet, saute onion in butter until tender. Stir in the tomato puree, brown sugar, steak sauce, lemon juice and salt. Cook over medium heat until sugar is dissolved and heated through., Place roast in a 5-qt. slow cooker; pour sauce over the top. Cover and cook on low for 7-9 hours or until meat is tender. Remove roast; cool slightly. Skim fat from cooking juices. Shred meat with two forks and return to the slow cooker; heat through. Serve on rolls. Top with coleslaw if desired.

SLOW COOKER BBQ PULLED PORK SANDWICHES

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.

SLOW COOKER BBQ PORK SANDWICHES

Steps:

• Spray inside of slow-cooker with non-stick cooking spray.
• Pour an inch of barbeque sauce into the bottom of the slow-cooker crock.
• Score the fat on top of the roast in a crisscross pattern, being sure to cut through the fat layer.
• Place the roast in the slow-cooker and pour 8 ounces of BBQ sauce over the roast.
• Place the onion wedges around the roast.
• Cover the slow-cooker with the lid. Set the temperature to HIGH and cook the roast (unopened) for 6 hours or until the meat can easily be pierced with a fork.
• Transfer the roast to a cutting board, remove the fat layer, and use two forks to pull it apart. (Thus, the name, 'Pulled Pork")
• Serve on buns and extra BBQ sauce or, if desired, place the pulled pork into a large bowl and mix it together with extra BBQ sauce to taste.
• Serve pulled pork with coleslaw on sandwich buns.
• Remove the core and outer layers from the cabbage. Cut the cabbage into pieces sized to fit into a food processor. Grate the cabbage in the food processor or with a grater. If no food processor is available, slice the cabbage very thin, and chop it until the pieces are very small.
• Grate the carrots the same size as the cabbage.
• Combine the grated cabbage and carrots and season with salt. Place the vegetables in a colander/strainer and set it over a large plate to drain for an hour.
• After an hour, squeeze the cabbage by twisting it in a clean dishtowel to remove as much moisture as possible.
• Combine the sugar and apple cider vinegar. Whisk together until sugar has dissolved. Add mayonnaise, celery seed, black pepper and chives. Whisk again, taste and adjust seasonings, if needed. *See note.
• Squeeze the cabbage again and add it to the dressing. Mix until well combined.
• Serve.
• Serve coleslaw with pulled pork on sandwich buns.
• Enjoy!

CROCK POT BBQ PORK SANDWICHES

Steps:

• Pour whole bottle of BBQ in crock pot; add pork, salt and pepper.
• Put your lid on and cook on low for 6 hours.
• The meat will start to shred. When it does, I flip it on high heat and cook it another 1/2 hour until all is shredded.
• Add to hamburger bun/rolls.

BBQ PULLED PORK SANDWICHES

Steps:

• Stud the roast with the cloves and rub with the Smokey BBQ Rub. Place the roast in a slow cooker and top with the onions. Cover the roast with 2 cups of water and slow cook for 8 to 10 hours. Remove the pork, discard the cloves and layer of fat, as well as any water and grease remaining in the pot. When the pork is cool enough to handle, use a fork or your hands to shred and pull the meat apart. Return the meat to the slow cooker along with the barbecue sauce. Heat for 1 to 2 hours. Serve on your favorite roll.
• Combine the granulated and brown sugars, chili powder, paprika, garlic powder, onion powder, pepper, salt, mustard and cayenne in a bowl and mix well. Store in an airtight container.

SLOW-COOKER PULLED PORK SANDWICHES

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 BBQ PORK SANDWICHES

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.

BBQ PULLED PORK SANDWICHES - SLOOOOW COOKED IN YOUR CROCK POT

Steps:

• Spread seasoning run liberally over all meat. Place rubbed roast into a large Zip-Lock plastic bag. Chill overnight, or at least several hours. Recommend you make sauce at the same time, so it's ready to go the next day.
• Preheat regular oven to 225, or crock pot to medium/low.
• In a large, heavy Dutch oven, heat oil to medium. Brown the seasoned roast until all sides are caramelized. Remove excess fat. Combine all SAUCE ingreadients, and pour over meat. Cover and cook for 8 - 10 hours.
• Remove meat from pan. Place on large plat and cover with foil until cool enough to handle. Whilie meat is cooling, combine the cornstarch and beef broth with a fork, to remove lumps. Add this thickening agent to the sauce in the pan, to creat the BBQ sauce. Bring to a gentle boil, without the lid, and simmer until thickened. Taste for seasonings.
• When meat is cool, shred meat by pulling with a fork. Add meat to sauce, and discared any fat and butcher's twine. Simmer approximately 30 minutes to let flavors meld. Serve as a sandwich on warm potato hamburger buns with coleslaw &/or potato salad. Many people like the slaw ON the sandwich. Freezes well.

SLOW-COOKER PULLED PORK SANDWICHES

Steps:

• In small bowl, mix 3 tablespoons brown sugar, the chili powder, 2 teaspoons salt and the pepper. Rub mixture all over pork. Place in 4 1/2- to 5-quart slow cooker.
• Pour broth and 1/4 cup of the vinegar over pork. Cover and cook on High heat setting 4 hours.
• In medium bowl, beat mayonnaise, 3 tablespoons vinegar, 2 tablespoons brown sugar and 1/4 teaspoon salt. Stir in coleslaw mix. Cover and refrigerate at least 30 minutes but no longer than 4 hours.
• Remove pork to cutting board, and shred using 2 forks. Reserve 1 cup of the cooking liquid. Discard remaining cooking liquid. In medium bowl, mix reserved cooking liquid with barbecue sauce and remaining 1/4 cup vinegar; return to slow cooker with shredded pork. Cover and cook on Low heat setting about 20 minutes or until warmed.
• Using slotted spoon, spoon about 1/2 cup pork mixture on bottom half of each bun. Top each with about 1/4 cup coleslaw. Cover with top halves of buns. Pork mixture can be kept warm on Low heat setting up to 2 hours; stir occasionally.

SLOW COOKER SMOKY BBQ PULLED PORK SANDWICHES RECIPE

Steps:

• Spray the inside of slow cooker with non-stick cooking spray (or use a slow cooker liner).
• Combine paprika, salt, pepper, garlic powder, mustard and liquid smoke in a small bowl.
• Rub all over the roast, covering all sides. (Optional: poke your roast with a large fork a couple of times to let the flavors really soak in).
• Place lid on slow cooker and bake on low for 8-10 hours (or high 5-6 hours).
• Shred meat when finished and add bottle of BBQ sauce.
• Serve on buns.

SLOW-COOKER BARBECUE PULLED PORK SANDWICHES

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.