Leaner Pulled Pork Rice Cooker Recipes

LEANER PULLED PORK (RICE COOKER)

Leaner Pulled Pork (Rice Cooker) image

Make and share this Leaner Pulled Pork (Rice Cooker) recipe from Food.com.

Provided by accoty

Categories One Dish Meal

Time 2h5m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

2 lbs pork loin, trimmed of fat
2 cups water, beer or 2 cups broth
1 cup any barbecue sauce
salt and pepper

Steps:

Combine all in Rice cooker.
Close lid, press cook and let cook for 2 hours or until meat is fall-apart tender.
Serve with buns and your favorite coleslaw.

Nutrition Facts : Calories 525.4, Fat 32.9, SaturatedFat 11.2, Cholesterol 136.1, Sodium 607, Carbohydrate 8, Fiber 0.8, Sugar 2.5, Protein 46.3

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

Ingredients

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

LEAN PULLED PORK FROM A PRESSURE COOKER RECIPE - (5/5)

Lean Pulled Pork from a Pressure Cooker Recipe - (5/5) image

Provided by RobinPD

Number Of Ingredients 13

Ingredients

2 lb. pork tenderloin
2 Tbsp olive oil
1 onion, finely diced
2 cloves garlic, minced
1 cup ketchup
2 Tbsp brown sugar
2 Tbsp Worcestershire sauce
2 Tbsp apple cider vinegar
1/4 tsp dry mustard
1/4 tsp chili powder
1 tsp. salt
1 tsp. pepper
1/4 cup water

Steps:

In a 6-quart pressure cooker, brown the pork tenderloin in the olive oil over medium-high heat. Add the onion and garlic, and sauté until softened. Add the remaining ingredients and mix to combine. Bring to a boil, cover the pressure cooker and bring to pressure. Cook for 45 minutes at 15 psi. Release the pressure and, using two forks, pull the pork into shreds. Toss the shredded pork in the pan drippings, if desired. Serve hot on rolls.

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