Paula Deens Slow Cooker Pulled Pork Recipe 395

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PAULA DEEN ALL DAY PULLED PORK RECIPE - (3.6/5)



Paula Deen All Day Pulled Pork Recipe - (3.6/5) image

Provided by Susan52

Number Of Ingredients 14

1 1/2 Tbsp salt*
1 1/2 Tbsp freshly ground black pepper* (yeah your arms going to get tired =)
2 Tbsp brown sugar
2 Tbsp paprika
1/2 Tbsp cayenne pepper
4 pound shoulder pork roast (aka Boston Butt roast)
2 cups apple juice
1 cup apple cider vinegar
2 Tbsp Worcestershire
1/2 Tbsp liquid smoke
1/2 Tbsp garlic powder
8 hamburger buns or large rolls
1 1/4 cups Bullseye (brand) original bbq sauce**
Coleslaw, for serving (optional)

Steps:

  • In a small mixing bowl whisk together salt, pepper, brown sugar, paprika, and cayenne pepper. Place roast in a 13 x 9 pan and rub entire roast with dry rub mixture, pressing mixture into the roast. Cover roast with plastic wrap and allow to rest in the refrigerator at least 2 hours. In a medium mixing bowl combine apple juice, apple cider vinegar, Worcestershire, liquid smoke and garlic powder. Place roast in a slow cooker, pour several tablespoons of the apple juice mixture over the top of the roast, then pour remaining mixture on the side of the roast (I do this so all the dry rub isn't washed off the top). Cover slow cooker with lid and cook on low heat 8 - 10 hours. Remove roast from slow cooker and shred. Return shredded pork to slow cooker (in broth) and allow to cook 30 more minutes. Ladle out majority of the broth (I leave about 1/2 - 3/4 cup) and pour in barbecue sauce and stir. Serve warm, over rolls with optional coleslaw. •*Original recipe calls for 2 Tbsp of each salt and pepper but I thought 1 1/2 Tbsp was plenty. It also doesn't call for freshly ground black pepper but I think it makes a big difference. •**Original recipe lists Barbeque sauce. I like to add 1 1/4 cups and I only use Bullseye brand. I have tried many other kinds and several homemade recipes and Bullseye is just it for me. It's perfect with this recipe.

PAULA DEEN'S FAVORITE PULLED PORK SANDWICH RECIPE - (4/5)



Paula Deen's Favorite Pulled Pork Sandwich Recipe - (4/5) image

Provided by Susan52

Number Of Ingredients 10

4 pounds bone-in, Bottom Butt pork roast
2 tablespoons brown sugar
2 tablespoons paprika
2 tablespoons garlic powder
salt and pepper to taste
1 can Sprite
1 cup apple cider vinegar
1 bottle BBQ sauce
hamburger buns and slaw (or preferred toppings) for serving
2 tablespoons Worcestershire sauce

Steps:

  • In a small mixing bowl, combine dry spices. Add pork butt to the crock of a large slow cooker. Pour can of Sprite or other lemon-lime soda, apple cider vinegar, and Worcestershire sauce on top of the pork. Top with dry spices, salt and pepper, and brown sugar. Pat into the meat. Cook on LOW 8-10 hours. Carefully pour off the liquid in the crock pot. Remove the bone and shred the meat. Pour entire bottle of BBQ sauce over shredded meat. Stir to combine. Serve on a bun piled high, top with prepared coleslaw.

SLOW COOKER PULLED PORK WITH SALSA VERDE



Slow Cooker Pulled Pork with Salsa Verde image

Makes 6 to 8 servings

Number Of Ingredients 18

2 tablespoons olive oil
1 (4-pound) pork loin, trimmed
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
6 tomatillos, husks removed and quartered
1 sweet onion, sliced
6 cloves garlic
1 (16-ounce) jar mild salsa verde
Toppings: sliced jalapeños, fresh tomatillos, fresh cilantro, lime wedges
2 cups basmati rice, rinsed until water is clear
4 cups water
2 tablespoons olive oil
2 teaspoons kosher salt
1 bay leaf
½ cup chopped fresh cilantro
2 teaspoons lime zest
2 tablespoons fresh lime juice

Steps:

  • In a large skillet, heat oil over medium-high heat. Rub pork with salt, pepper, and cumin; cook until browned on all sides, about 10 minutes.
  • Place tomatillos, onion, and garlic in a 6-quart slow cooker. Add pork, and top with salsa verde. Cover and cook on high for 5 hours.
  • Remove pork from cooker, reserving cooking liquid. Shred pork with forks, adding reserved cooking liquid as needed to moisten pork. Serve with jalapeños, tomatillos, cilantro, and lime.
  • In a 3-quart saucepan, bring rice, 4 cups water, oil, salt, and bay leaf to a boil over high heat. Reduce heat to medium-low, cover, and cook for 15 to 18 minutes. Remove from heat, and fluff rice with a fork. Cover and let stand for 5 minutes. Stir in cilantro and lime zest and juice.

PAULA DEEN'S SLOW COOKER PULLED PORK RECIPE - (3.9/5)



Paula Deen's Slow Cooker Pulled Pork Recipe - (3.9/5) image

Provided by á-47111

Number Of Ingredients 8

2 tbsp chili powder
1 tbsp onion powder
1 1/2 tsp garlic powder
2 tsp kosher salt
1 tsp freshly ground pepper
Pinch of cayenne pepper (optional)
5 lbs boneless pork butt or shoulder
2 c barbecue sauce (homemade or store bought)

Steps:

  • In a small bowl, mix the chili powder, onion powder, garlic powder, salt, pepper, and cayenne. Rub the spice mixture on all sides of the pork. Cover and refrigerate for at least 2 hours, or overnight. Place pork in a slow cooker. Set on low heat and cook for 10 hrs. Transfer from the slow cooker to a roasting pan and shred with two forks, removing any large pieces of fat. Pour the broth into a heatproof pitcher or large fat separator, and skim off the fat. Put the pork back into the slow cooker. Combine the skimmed broth, and the barbecue sauce. Stir into the pork, and cook for 2 hrs. Serves 10-15

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