Crock Pot Shredded Pork Recipes

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SLOW-COOKED SHREDDED PORK



Slow-Cooked Shredded Pork image

The tasty pork filling for these sandwiches requires very little work because it's prepared in the slow cooker. The mild, sweet sauce is appealing. -Shirleymae Haefner, O'Fallon, Missouri

Provided by Taste of Home

Categories     Lunch

Time 6h15m

Yield 8 servings.

Number Of Ingredients 7

1 boneless pork loin roast (2 to 3 pounds)
1 large onion, thinly sliced
1 cup beer or nonalcoholic beer
1 cup chili sauce
2 tablespoons brown sugar
1 tablespoon prepared horseradish
8 sandwich rolls, split

Steps:

  • Cut roast in half; place in a 3-qt. slow cooker. Top with onion. Combine the beer, chili sauce, brown sugar and horseradish; pour over pork and onion. Cover and cook on low for 6 to 6-1/2 hours or until meat is tender. , Remove pork; shred with 2 forks. Return meat to cooking juices; heat through. Use a slotted spoon to serve on rolls.

Nutrition Facts : Calories 413 calories, Fat 10g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 847mg sodium, Carbohydrate 50g carbohydrate (17g sugars, Fiber 2g fiber), Protein 29g protein.

CROCK POT SHREDDED PORK



Crock Pot Shredded Pork image

Make and share this Crock Pot Shredded Pork recipe from Food.com.

Provided by American in Paris

Categories     Pork

Time P1DT10m

Yield 4-6 serving(s)

Number Of Ingredients 4

2 -3 lbs pork butt
3/4 cup water
1 (1 1/4 ounce) package taco seasoning
your favorite barbecue sauce

Steps:

  • Place roast in crock pot.
  • Sprinkle roast with taco seasoning.
  • Pour water over roast and cook for 24 hours on low.
  • Shred pork using two forks.
  • Add barbecue sauce to taste or serve on the side.
  • Great on rolls or taco shells.

Nutrition Facts : Calories 503.5, Fat 35.6, SaturatedFat 12.3, Cholesterol 149.7, Sodium 139.2, Protein 42.5

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

SLOW-COOKER PULLED PORK



Slow-Cooker Pulled Pork image

Bring out your inner BBQ master with this Slow-Cooker Pulled Pork recipe. Just 10 easy minutes of prep, and then let the slow cooker do most of the work for you. Once the pork roast is cooked and tender, shred it up and choose your level of spice by adding in your family's favorite BBQ sauce for delicious smoky or spicy pulled pork that makes you the kitchen hero.

Provided by By Sarah Caron

Categories     Entree

Time 7h45m

Yield 4

Number Of Ingredients 7

1 tablespoon paprika
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon packed brown sugar
1 boneless pork shoulder roast (2 1/2 to 3 lb)
1/4 cup water
1 cup barbecue sauce

Steps:

  • In small bowl, stir together paprika, salt, garlic powder and brown sugar.
  • Spray 5- to 6-quart slow cooker with cooking spray. Rub paprika mixture on pork to cover completely. Place pork in slow cooker. Pour water around pork.
  • Cover; cook on Low heat setting 7 to 8 hours or High heat setting 3 to 4 hours, until extremely tender.
  • Transfer pork to cutting board. Let rest until cool enough to handle. Use 2 forks to shred pork.
  • Discard liquid in slow cooker. Wipe out slow cooker. Spray slow cooker with cooking spray. Return shredded pork to slow cooker; stir in barbecue sauce until well mixed. Cover; cook on High heat setting 10 to 15 minutes or until hot.

Nutrition Facts : Calories 670, Carbohydrate 31 g, Cholesterol 175 mg, Fat 2, Fiber 1 g, Protein 60 g, SaturatedFat 12 g, ServingSize About 1 Cup, Sodium 1410 mg, Sugar 24 g, TransFat 0 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 COOKER PUERTO RICAN SHREDDED PORK



Slow Cooker Puerto Rican Shredded Pork image

Very tasty and your slow cooker does most of the work. Serve shredded pork in lettuce wraps or in corn tortillas. Top with pico de gallo, chopped cilantro, and avocado.

Provided by Gene Payne

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 8h45m

Yield 6

Number Of Ingredients 8

1 tablespoon vegetable oil
1 (3 pound) boneless pork sirloin roast (trimmed and tied with kitchen twine, if necessary)
1 cup orange juice
4 limes, juiced
4 cloves garlic, crushed and divided
1 tablespoon ground cumin
1 ½ teaspoons coarse salt
1 teaspoon dried oregano

Steps:

  • Heat oil in a large skillet over medium-high heat.
  • Use a sharp knife to poke 3 to 5 holes into the pork roast. Stuff about half the garlic into the holes. Cook roast in hot oil to brown completely, about 3 minutes per side. Transfer roast to the crock of a slow cooker.
  • Blend orange juice, lime juice, remaining garlic, cumin, salt, and oregano in a blender until smooth; pour over the pork.
  • Leave the pork marinating in the orange juice mixture for 10 minutes; turn roast and let other side marinate for 10 minutes.
  • Turn slow cooker to Low and cook for 8 hours.
  • Remove pork to a cutting board. Shred meat using 2 forks.
  • Drain liquid from the slow cooker crock, reserving 1 cup. Return shredded pork to the slow cooker crock, pour reserved liquid over the meat and stir.
  • Look on Low until the meat is again hot, 15 to 20 minutes.

Nutrition Facts : Calories 295.9 calories, Carbohydrate 7.7 g, Cholesterol 81.5 mg, Fat 17.6 g, Fiber 0.4 g, Protein 25.9 g, SaturatedFat 5.9 g, Sodium 635 mg, Sugar 4 g

SLOW-COOKER SOUTHWEST SHREDDED PORK



Slow-Cooker Southwest Shredded Pork image

This shredded pork shoulder is a set-it-and-forget-it slow-cooker recipe that's easy, versatile and packed with Southwest flavor thanks to tomatoes, black beans, chiles and taco seasoning.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h25m

Yield 12

Number Of Ingredients 9

1 can (28 oz) Muir Glen™ organic fire-roasted diced tomatoes, drained
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (4.5 oz) Old El Paso™ chopped green chiles
2 cups chopped yellow onions
1 medium red bell pepper, diced
2 packages (1 oz each) Old El Paso™ original taco seasoning mix
1 boneless pork shoulder (3 to 4 lb)
6 cups hot cooked white rice
Shredded Colby-Jack cheese, sour cream and lime wedges

Steps:

  • Spray 5-quart slow cooker with cooking spray. In slow cooker, mix tomatoes, beans, chiles, onions, bell pepper and taco seasoning mix. Add pork shoulder; turn to coat.
  • Cover; cook on Low heat setting 8 to 9 hours or until very tender. Remove pork from slow cooker; when cool enough to handle, shred meat with fork. Stir shredded pork back into mixture in slow cooker. Serve with rice; top with remaining ingredients.

Nutrition Facts : Calories 370, Carbohydrate 35 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 27 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 3 g, TransFat 0 g

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