Crock Pot Bbq Pulled Pork Recipe Recipe For Shrimp

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SLOW COOKER PULLED PORK BARBEQUE



Slow Cooker Pulled Pork Barbeque image

Make sure you have extra buns on hand because people will be going back for more. Excellent the next day for leftovers. Serve with your favorite coleslaw recipe.

Provided by Belinda Carter McDowell

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 6h10m

Yield 8

Number Of Ingredients 9

2 cups chopped celery
1 onion, chopped
1 cup barbeque sauce
1 cup ketchup
½ cup water
1 teaspoon garlic powder
1 teaspoon chili powder
salt and ground black pepper to taste
1 (4 pound) pork shoulder roast

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.

Nutrition Facts : Calories 322.9 calories, Carbohydrate 22.8 g, Cholesterol 89.4 mg, Fat 13.8 g, Fiber 1.3 g, Protein 26.3 g, SaturatedFat 4.8 g, Sodium 787.4 mg, Sugar 16.8 g

CROCK POT BARBECUE PULLED PORK



Crock Pot Barbecue Pulled Pork image

This couldn't be easier and it's so delicious. Serve it up with some corn on the cob and watermelon, and you've got the perfect summer dinner.

Provided by KissKiss

Categories     One Dish Meal

Time 9h5m

Yield 8 serving(s)

Number Of Ingredients 6

2 -3 lbs lean boneless pork roast
1 large walla walla onions or 1 large vidalia onion, sliced
2 tablespoons Worcestershire sauce
28 ounces barbecue sauce (Sweet Baby Ray's Original recommended)
8 hamburger buns
water

Steps:

  • Place pork roast in crock pot.
  • Add onion and Worcestershire sauce.
  • Cover roast with water.
  • Crock on low for 8 hours.
  • Remove roast and onions and place in a large bowl, discarding the cooking water.
  • Fork-shred the pork, discarding any fat (if necessary).
  • Return shredded meat and onions to crock pot.
  • Dump the sauce over it and crock an hour or so on low until heated thoroughly.
  • Serve on toasted buns.

Nutrition Facts : Calories 529.5, Fat 12.9, SaturatedFat 4.3, Cholesterol 97.5, Sodium 1238.2, Carbohydrate 63.5, Fiber 1.9, Sugar 32.4, Protein 36.6

SLOW COOKER TEXAS PULLED PORK



Slow Cooker Texas Pulled Pork image

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

1 teaspoon vegetable oil
1 (4 pound) pork shoulder roast
1 cup barbeque sauce
½ cup apple cider vinegar
½ cup chicken broth
¼ cup light brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 extra large onion, chopped
2 large cloves garlic, crushed
1 ½ teaspoons dried thyme
8 hamburger buns, split
2 tablespoons butter, or as needed

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

PULLED PORK (CROCK POT)



Pulled Pork (Crock Pot) image

I found this pulled pork recipe years ago, and it's a favorite at potlucks. Freezes well for easy quick meals.

Provided by duonyte

Categories     Pork

Time 18h30m

Yield 10 serving(s)

Number Of Ingredients 5

4 lbs pork roast (shoulder or butt)
2 large onions
1 cup ginger ale
1 (18 ounce) bottle favorite barbecue sauce (I like Sweet Baby Ray's)
barbecue sauce, for serving (optional)

Steps:

  • Slice one onion and place in crock pot.
  • Put in the roast and cover with the other onion, sliced. Pour over the ginger ale. Cover and cook on LOW for about 12 hours. See Note2 below regarding amount of time needed!
  • Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.
  • Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 4 to 6 hours on LOW.
  • Serve with hamburger buns or rolls and additional barbecue sauce. Any leftovers freeze very well.
  • TIP: freeze ready-made sandwiches - a scoop of meat on a bun, well-wrapped. These make a great quick meal or snack. To reheat, remove wrapping, wrap in a paper towel, and zap 1-2 minute in the microwave.
  • Note: Shoulder or butt are recommended because the meat shreds very well. Other cuts do not shred as readily. It is a fattier cut, but the fat melts away in the cooking and is poured away when you discard the liquid.
  • Note 2: I have an older, smaller crock pot. The above times work perfectly for me. But if you have a newer or bigger crock pot, you may need to revise times downward, esp. after the bbq sauce is added. I think you need at least a couple of hours for it all to meld, but that may be all you need. Update: I recently bought a bigger crockpot, I think 5 or 6 qts. I cooked a 6 lb pork shoulder in it for 8 hours and it was shreddable at that point. Shredded, added the sauce, and cooked for another hour or so to meld everything. So use your best judgment on timing!
  • Note3: You might want to turn your roast over after it's cooked a while, to ensure more even cooking. I think this may depend on the size and shape of your roast and the size of your slow cooker. Remember that each time you remove the lid you lose heat and be careful, as turning a large piece of meat is awkward.
  • Note4: my sister says this takes 2 hours in the Instapot. I don't have one, up to you to figure out the steps.

Nutrition Facts : Calories 335.1, Fat 6.9, SaturatedFat 2, Cholesterol 125.2, Sodium 584.6, Carbohydrate 25.3, Fiber 0.8, Sugar 18.1, Protein 40.2

SLOW COOKED BARBEQUE PULLED PORK



Slow Cooked Barbeque Pulled Pork image

Try this amazing and easy pulled pork with your favorite barbeque sauce. I recommend Sticky Fingers® Carolina Sweet. Start in the morning and it's ready by dinner!

Provided by Lrekkerth

Categories     Pulled Pork

Time 7h15m

Yield 16

Number Of Ingredients 9

1 (7 pound) pork shoulder roast
¾ cup molasses
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon cumin seeds
1 teaspoon ground coriander
water to cover
1 (18 ounce) bottle barbeque sauce

Steps:

  • Place pork in a slow cooker. Add molasses, chili powder, salt, paprika, cumin seeds, and ground coriander. Pour enough water into slow cooker to cover pork.
  • Cook on High for 6 to 8 hours. Drain liquid from slow cooker and shred pork with 2 forks. Add barbeque sauce. Reduce heat the Low and continue cooking for 1 hour more.

Nutrition Facts : Calories 279 calories, Carbohydrate 23.4 g, Cholesterol 74.7 mg, Fat 8.7 g, Fiber 0.5 g, Protein 25.6 g, SaturatedFat 3 g, Sodium 561 mg, Sugar 16.8 g

CROCK POT BBQ PULLED PORK



Crock Pot BBQ Pulled Pork image

You will SWEAR that this had to have been slowly smoked like your favorite BBQ! I bring this to get togethers all the time and everyone just assumes I have a smoker....AND I don't tell them otherwise! It's our little secret! You will LOVE this!

Provided by AZRoxy63

Categories     Lunch/Snacks

Time 4h15m

Yield 12 serving(s)

Number Of Ingredients 21

4 -6 lbs boneless pork butt
5 teaspoons Worcestershire sauce
1 whole yellow onion, chopped
4 whole bay leaves
1 (4 ounce) bottle colgin liquid smoke, mesquite flavor
1 tablespoon salt
1 tablespoon pepper
water
1 cup mustard
1/2 cup sugar
1/2 cup brown sugar
1/4 cup water
2 teaspoons black pepper
1 teaspoon cayenne pepper
1 tablespoon butter
3 tablespoons liquid smoke
1/4 cup ketchup
3/4 cup cider vinegar
1/2 teaspoon salt
1 teaspoon crushed red pepper flakes
1/2 teaspoon garlic powder

Steps:

  • Season roast with 1/2 tbsp each of salt and of pepper.
  • Brown roast in hot skillet a few minutes on each side.
  • Place roast in crock-pot.
  • Add bay leaves and chopped onion.
  • Pour in Worcestershire and liquid smoke.
  • Fill crock pot with water until cover roast well.
  • Add other 1/2 tbsp each of both salt and pepper.
  • Cook on high for 4-5 hours until meat can be easily pulled apart with a gentle touch from a fork.
  • Once cooked remove meat from crock pot and shred well.
  • Mix all ingredients of sauce together (or you can use your favorite store bought kind)and stir in with the meat until you get your own desired sauce coverage.
  • Spoon onto buns and you have a perfect bbq sandwich!

Nutrition Facts : Calories 428.6, Fat 24.8, SaturatedFat 8.9, Cholesterol 102.3, Sodium 866.8, Carbohydrate 20.9, Fiber 0.5, Sugar 19.1, Protein 28.7

SARGE'S EZ PULLED PORK BBQ



Sarge's EZ Pulled Pork BBQ image

Too busy to cook? A slow cooker and a can of beef broth gets you started on this recipe. 'Low and slow' cooking gives you a roast that shreds with a fork. As an added bonus you get great stock for beef gravy as a by-product! Serve with your favorite BBQ sauce and plenty of coleslaw.

Provided by Sgt.Rock

Categories     Main Dish Recipes     Pork     Pulled Pork

Time 8h10m

Yield 10

Number Of Ingredients 4

1 (5 pound) pork butt roast
salt and pepper to taste
1 (14 ounce) can beef broth
¼ cup brewed coffee

Steps:

  • Cut roast in half. Rub each half with salt and pepper, and place in the slow cooker. Pour broth and coffee over the meat.
  • Turn the slow cooker to Low, and cover. Cook for 6 to 8 hours, or until the roast is fork tender.
  • Carefully remove the roast to a cutting board. Pull the meat off the bone with a fork. You may also chop it with a cleaver afterwards, if you like it really finely cut.

Nutrition Facts : Calories 269.7 calories, Cholesterol 85.3 mg, Fat 18.8 g, Protein 23.4 g, SaturatedFat 7 g, Sodium 196 mg

CROCK POT PULLED PORK BBQ



Crock Pot Pulled Pork BBQ image

Very simple and yummy!! I use All-Purpose Red Rub Zaar #318843 and Mutha Sauce Zaar #318384, both from Dinosaur BBQ. Prep time includes overnight refrigeration.

Provided by princessmommie

Categories     Lunch/Snacks

Time P1DT2h

Yield 20 cups, 20 serving(s)

Number Of Ingredients 4

2 1/2-4 lbs boneless pork shoulder (Boston Butt)
1/4-1/2 cup your favorite barbecue rub (#318843)
1/2 cup frozen apple juice concentrate
1/2 cup cider vinegar

Steps:

  • Coat the pork with the rub. Place in a plastic bag overnight in the fridge.
  • Next morning, put the juice and vinegar in crockpot and add the pork.
  • Start the crock on high, turn down to low after an hour and a half.
  • Cook for 12 to 14 hours total.
  • Remove the pork and let rest for at least one-half hour.
  • Shred the pork on a roll with Mutha Sauce (#318384), or your favorite sauce.

Nutrition Facts : Calories 161.2, Fat 11.5, SaturatedFat 4, Cholesterol 40.3, Sodium 67.1, Carbohydrate 4.1, Sugar 3.6, Protein 9.5

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