PULLED PORK (CROCK POT)
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
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
SWEET AND SPICY GINGER BEER PULLED PORK
This is a relaxed slow cooker recipe. I've never really measured ingredients out as I've gone, but the end result is absolutely amazing. I never even use BBQ sauce, but you can if you want. Feel free to play with the ingredients, more or less here and there, to suit the tastes of your family. And get ready for a whole lot of mmmmmmm.
Provided by Christie Biggers
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 10h10m
Yield 18
Number Of Ingredients 9
Steps:
- Arrange sweet onions in the bottom of a slow cooker.
- Mix salt, brown sugar, paprika, black pepper, garlic powder, and red pepper flakes together in a bowl until seasonings are well mixed; rub all over pork roast. Place roast in the slow cooker, fat-side up. Brush any leftover seasonings mixture from the work surface into the slow cooker.
- Cook on Low for 1 hour. Pour ginger beer into slow cooker. Continue cooking until roast is tender and pulls apart easily with a fork, 9 to 11 hours.
Nutrition Facts : Calories 190.1 calories, Carbohydrate 3.1 g, Cholesterol 64.8 mg, Fat 11.8 g, Fiber 0.6 g, Protein 17 g, SaturatedFat 4.4 g, Sodium 253 mg, Sugar 1.5 g
EASY CROCK POT PULLED PORK
I got this from my friend KJ's MIL who lives in Franklin, KY. It is really easy and very tasty. The servings will depend upon how large your cut of meat is.
Provided by Shaye
Categories Pork
Time 12h5m
Yield 1 pork roast
Number Of Ingredients 2
Steps:
- Rinse the pork and loosely wrap in aluminum foil, and place in crock pot with opening on the bottom.
- Pour Ginger Ale over roast.
- Cook on low for 12-15 hours (overnight) or until it starts to fall apart.
- Remove from pot, pull with two forks and serve with favorite bbq sauce.
Nutrition Facts : Calories 700.5, Fat 16.8, SaturatedFat 5, Cholesterol 313, Sodium 288.7, Carbohydrate 32.1, Sugar 31.8, Protein 99.8
BBQ PULLED CHICKEN SANDWICHES
Make and share this BBQ Pulled Chicken Sandwiches recipe from Food.com.
Provided by fakrampe
Categories Lunch/Snacks
Time P1DT30m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Put partly frozen chicken in a crock pot. Pour about 8 oz of ginger ale over the chicken. Cook on low for 8-10 hours. Remove chicken, dispose of liquid. Replace chicken and shred with 2 forks. Pour your favorite Barbeque Sauce over the chicken and cook on low for another 2-4 hours. The chicken will soak up quite a bit of sauce. Serve over Hamburger buns. Warms up very well too.
Nutrition Facts : Calories 450.7, Fat 13.8, SaturatedFat 3.9, Cholesterol 92.8, Sodium 1153, Carbohydrate 48.9, Fiber 0.8, Sugar 36.1, Protein 30.2
'PRETTY FREAKING AWESOME' PULLED PORK (CROCK POT)
In the search for the best pulled pork recipe there were several that I found that were appealing. I combined a couple recipes and added my own flare to make this delicious dish. The recipe is easy enough to include my kids. My 3 year old really enjoyed asking the butcher for some pork butt, while my 4 year old enjoyed applying the rub.
Provided by Splash035
Categories Easy
Time 21h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 1. 6 hours before cooking, mix all ingredients for the rub and apply the rub liberally onto the butt, cover with plastic, and store in the refrigerator.
- 3. Slice one onion and place in crock pot.
- 4. Put in the butt and cover with the other onion, sliced. Pour in the ginger ale. Cover and cook on LOW for about 12 hours, turning once or twice in the process to ensure more even cooking.
- 5. Remove the meat, strain and save the onion and 1/4-1/2 cup of the liquid.
- 6. With latex gloves, pull the pork apart by hand and add it back to the crockpot, discarding any remaining fat, bones, or skin. Most of the fat will have melted away.
- 7. Depending on how dry the pork is in the crock pot, add 1/4-/12 cup of saved liquid to keep the pork most.
- 8. Chop up the saved onion into tiny pieces and add back to the crock pot.
- 9. Stir in the barbeque sauce.
- 10. Continue to cook with the lid on for another 2-4 hours.
- 11. Serve on hamburger buns, topped with more sauce, coleslaw, and sliced pickles.
SARASOTA'S VERNOR'S SPICY CROCK POT PULLED PORK
From Michigan, and the Vernor's plant is in Flint, MI - so Vernor's was what many people drank. A great ginger ale and the only one for me. Well this was a popular dish back in the day, and honestly it was great. It is easy, spicy and great pulled pork.
Provided by SarasotaCook
Time 12h10m
Yield 8-12 , 8-12 serving(s)
Number Of Ingredients 13
Steps:
- Pork -- Season your pork well with salt and pepper. Add the thick sliced onion on the bottom and then top with the pork. Then top with the thin sliced onions.
- Add the Vernors, cloves, bay leaves and squeeze the oranges and then throw in the pieces. Cover and cook on low for 10-12 hours until tender.
- Pull -- The pork is done. Remove and let cool slightly. Then pull apart the pork.
- Sauce -- A few minutes before I remove my pork, is when I start my BBQ sauce. In a small pot over medium heat add the sauce, honey, garlic, orange juice, chipoltes and about 1 cup of the Vernors broth. Bring to a light boil, reduce to medium and simmer for about 15 minutes. Add a little more Vernors broth, not much and bring to a boil again and reduce until the sauce is rich and thick.
- Pork -- As the sauce cooks, pull the pork. Add your sauce to your pork and enjoy. If you don't use all your sauce. Just put in a baggie and freeze. This is great just brushed over pork chops or a tenderloin. Don't throw it out.
- Onions -- Don't forget about all those good onions. Scoop them out and serve on the side to serve on the sandwich.
- Serve -- Well you know what to do. Your favorite buns, coleslaw and ENJOY!
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- 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.
- Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin (if any). 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.
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