Crock Pot Pulled Pork Recipe Food Network Recipe For Chili

SLOW COOKER PORK GREEN CHILI

Steps:

• Rub the inside of a slow cooker with about 1 tablespoon oil and turn on Low heat.
• Mix salt, black pepper, garlic powder, paprika, 1 teaspoon cumin, onion powder, chili powder, and cayenne pepper together in a bowl. Rub spice mixture all over pork. Top pork with cornstarch and pat in to coat completely.
• Heat remaining oil in a heavy skillet over medium-high heat. Sear pork in the hot oil on all sides until almost black, about 5 minutes. Transfer seared pork to the slow cooker.
• Reduce heat to medium and pour beef stock into the skillet. Whisk until boiling, scraping up browned bits, about 5 minutes. Boil gently for 3 to 4 minutes more. Strain stock into the slow cooker. Add salsa, Hatch chiles, diced tomatoes, and potatoes.
• Combine tomatillos, 1/2 the cilantro, jalapeno pepper, Anaheim pepper, serrano pepper, remaining cumin, and liquid smoke in a blender. Blend on high power and add to slow cooker.
• Cover and cook on Low for 8 hours.
• Remove pork from slow cooker and shred using 2 forks. Return meat to slow cooker. Season with additional salt and pepper.
• Serve chili in bowls with Mexican cheese, sour cream, and remaining cilantro.

SLOW-COOKER PULLED PORK WITH FRIED SHALLOTS AND CHILES

Steps:

• For the pulled pork: Combine the pork, barbecue sauce, brown sugar, chili powder, chipotle powder, lager, 3 tablespoons vinegar, 2 teaspoons salt and the onions in a 6-quart slow cooker. Cook on high power for 6 hours.
• With a slotted spoon, transfer the pork to a cutting board and shred using two forks. Transfer to a bowl and add enough of the liquid from the slow cooker to generously moisten. Stir in the scallions and a splash of vinegar and season with salt to taste.
• For the fried shallots and chiles: Set a cooling rack over a baking sheet and set aside. Add enough oil to a medium saucepan to fill by 2 inches. Over medium heat, bring the oil to 340 degrees F. Meanwhile, put the egg whites in a medium bowl and whisk with a fork until frothy. In a separate bowl, combine the flour with the chili powder, cumin and some salt and pepper. In batches, add the chiles and shallots to the bowl of egg whites and toss to coat. Remove from the egg whites, allowing excess liquid to drain off, then place into the flour. Put the coated chiles and shallots onto the prepared cooling rack. Fry in batches until golden brown, about 2 minutes. Remove to a paper-towel-lined baking sheet and sprinkle with celery salt.
• Serve the pulled pork topped with fried shallots and chiles, or assemble into sandwiches:
• Add the pulled pork to 6 slices of bread, then top with fried chiles and shallots, pickles and the remaining 6 slices bread.

SLOW-COOKER PULLED PORK SANDWICHES

Steps:

• Combine the pork, onion, garlic, 1/2 cup water, 1 teaspoon salt and a few grinds of pepper in a 6- to 8-quart slow cooker. Cover and cook on low, 7 hours.
• Remove the pork and garlic from the slow cooker to a bowl using a slotted spoon. Strain the juices, discarding the onion; transfer 3/4 cup of the juices to a small saucepan. Add the ketchup, mustard, brown sugar, pickle brine and hot sauce. Cook over medium-high heat, stirring occasionally, until the sauce is just starting to simmer and thicken, about 5 minutes.
• Heat the vegetable oil in a large skillet (preferably cast-iron) over high heat. Add the pork and garlic; shred the meat with two forks. Cook, stirring occasionally, until the pork is crisp and golden, about 5 minutes. Season with salt and pepper.
• Toast the bread. Top with the pork, sauce and coleslaw. Serve with the pickles.

SLOW COOKER CHILI

Steps:

• Brown the meat: In a large saute pan heat 1 tablespoon of the oil over medium heat. When the oil begins to smoke lightly, add the beef and season with salt. Cook over medium heat, stirring with a wooden spoon, until the meat browns, about 5 minutes. Transfer beef to a large mixing bowl.
• Brown the vegetables: In the same pan, stir in the onions and the remaining oil. Add the garlic, chiles, bell pepper, tomato paste, and a generous pinch of salt. Cook until the vegetables start to brown, about 5 minutes.
• Cook the chili: While the vegetables are cooking, to the slow cooker add the tomatoes, chili powder, bay leaf, cumin, allspice, red pepper flakes, and 2 cups of water; stir to combine. Add the vegetables to the bowl of meat and stir to combine, then add to the slow cooker. Stir in the vinegar. Cover and set the cooker to low; cook for about 8 hours. Check after a couple of hours. Stir and taste for seasoning. Thirty minutes or so before serving, turn the slow cooker to high and stir in the black beans and cook for an additional 30 minutes.
• Serve: Allow it to "rest" for about 15 minutes before serving. Stir in the scallions. Taste for seasoning. Serve with any or all of the following: cheddar, sour cream, avocado, scallions, lime wedges, and tortilla chips.

SLOW COOKER PULLED PORK

Steps:

• 1. In a medium saucepan, stir together the ketchup, bourbon, ¼ cup brown sugar, and ½ teaspoon smoked paprika. Bring to a boil, then reduce the heat to simmer for 10 minutes. 2. Meanwhile, in a 5- to 6-quart slow-cooker bowl, combine the remaining ¼ cup brown sugar, 2 teaspoons smoked paprika, 1½ teaspoons salt, and 1 tablespoon freshly ground black pepper. Add the pork and rub the mixture all over the meat. Turn the pork fat side up. 3. Pour ¼ cup sauce and 1 cup water into the slow-cooker bowl. Refrigerate the remaining sauce for serving. Cover and cook as the manufacturer directs on the low setting until the meat is falling-apart tender, about 8 hours. 4. Carefully transfer the meat to a large bowl; discard the fat and skin. Using two forks, shred the meat into small pieces. Carefully pour the sauce from the slow cooker into fat separator. Pour the sauce over meat, leaving behind and then discarding the fat. Serve in the buns with the reserved sauce.

CROCK POT - PULLED PORK

Steps:

• In a skillet, heat oil over medium heat. Add onions; cook until soft. Add garlic, celery, chili powder and peppercorns; cook, stirring, for 1 minute. Add chili sauce, brown sugar, vinegar, Worcestershire sauce and liquid smoke. Stir to combine; bring to a boil.
• Place pork in slow cooker; pour sauce over pork. Cover and cook on LOW for 10 to 12 hours or on HIGH for 6 hours, until pork is falling apart.
• Transfer pork to a cutting board; pull the meat apart in shreds, using two forks. Return to sauce and keep warm.
• When ready to serve, spoon shredded pork and sauce over warm buns.

CROCK POT PULLED PORK

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 or root beer. Cover and cook on low for about 12 hours or on high for 4 hours.
• Remove meat, strain and save the onions, discard all of the liquid. With two forks, shred the pork, removing any bone, fat or skin.
• Return the shredded meat and the onion to the crock pot, stir in the BBQ sauce. Continue to cook on low for 4 to 6 hours or on high 2 hours.
• Serve on your favorite buns.

CROCK POT PULLED PORK

Steps:

• Combine the rub spices and coat the shoulder.
• Bag the rubbed shoulder overnight in the fridge.
• Put Apple juice and vinegar in crock pot and add the shoulder and the rub that's stuck on it.
• Start the pot on high, turn down to med after an hour and a half.
• Cook for 12 hours total, 10 hours if your pot has no medium setting.
• Remove the shoulder and let rest for at least half an hour.
• Pull shoulder apart with a couple of forks.
• Place the pork on a cheap bun or Wonder bread with your favorite barbecue sauce and some slaw if you want to be traditional.

CROCK POT PULLED PORK

Steps:

• Sauté the onions in the oil until soft. Add garlic, chili powder, and pepper and cook another minute or so. Add chili sauce, brown sugar, vinegar, and Worcestershire sauce. Heat till boiling stirring constantly.
• Put the pork shoulder in the crock-pot and pour the sauce over it. Cover and cook on low 12 hours or on high 6 hours, until pork is basically falling apart. (Longer never hurts.)
• Shred the meat with a pair of forks and return to the pot and keep warm in the sauce. Serve over buns.

PULLED PORK (CROCK POT)

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.

LEFTOVER PORK TENDERLOIN CROCK POT CHILI

Steps:

• Saute the onion and garlic in a large skillet over medium heat until translucent and fragrant. Add the cooked pork cubes and combine. Add all of the spices and stir until the pork, onion and garlic are all coated with spice.
• Pour the pork mixture into a slow cooker. Add the beans, tomatoes with their juice and beef broth or water. Season with pepper, cover, and cook on low for 8 hours.
• Serve over rice, in tortillas or plain in a bowl. Garnish with cilantro, sour cream and/or shredded cheddar cheese if desired.