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
PULLED PORK WITH A COFFEE RUB -- CROCKPOT
The crockpot makes easy work of pulled pork. This one features a coffee rub. Coffee, you say? The coffee adds a boost to the meaty flavor. After shredding the pork, it can be used in multiple ways. Serve in pork tacos, press a Cuban sandwich, add your favorite BBQ sauce, or even roll taquitoes. Note: Country pork ribs are thick meaty cuts with a bone, but are not spareribs. A pork butt would be a good substitute, but I find the country ribs make a smaller batch. ***I added no salt to the rub as the sauces contain enough for our family, but do add it if your family would miss it.
Provided by Susie D
Categories Pork
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Make rub and apply liberally to both sides of the country ribs.
- Place the onion slices in the bottom of the crockpot. Add the teaspoon of vinegar. Place seasoned country ribs on top. Add bay leaf.
- Cover and cook on high 3 hours. Check for tenderness. Continue cooking if need.
- Remove meat and onions. Shred the meat with two forks.
- Serve on buns for sandwiches by stirring in your favorite BBQ sauce, or use as is to make a pressed Cuban sandwich. The meat is also good to roll for taquitoes or makes tacos.
PULLED PORK RUB
Basic pulled pork dry rub that I always use.
Provided by Anthony Henderson
Categories Rubs
Time 5m
Yield 4
Number Of Ingredients 6
Steps:
- Combine brown sugar, paprika, salt, pepper, cayenne pepper, and mustard powder in a bowl; mix until well combined.
- Use immediately on pork (see footnotes) or store in an airtight container in a cool, dark place for several months.
Nutrition Facts : Calories 92.8 calories, Carbohydrate 20.5 g, Fat 1.8 g, Fiber 3.9 g, Protein 2 g, SaturatedFat 0.2 g, Sodium 4386.7 mg
'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.
CROCK POT PULLED PORK
I got me a crock pot,, nuff said.. The long and low melted most of the greasiness out of the shoulder, and the vinegar apple juice combination added a sweet moistness to the final product.
Provided by T. Woolfe
Categories Lunch/Snacks
Time P1DT12h
Yield 10-12 sammiches
Number Of Ingredients 11
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.
COFFEE-BRAISED PULLED PORK SANDWICHES
Adding coffee to meat adds such a deep flavor. And this recipe is so easy-I put it in before work, and by the time we all get home, it's ready for us to dig in. -Jacquelynn Sanders, Burnsville, Minnesota
Provided by Taste of Home
Categories Lunch
Time 8h30m
Yield 10 servings.
Number Of Ingredients 18
Steps:
- Cut roast into thirds. Combine the ground coffee, salt and pepper; rub over roast. In a large skillet, brown meat in oil on all sides; drain., Transfer meat to a 5-qt. slow cooker. Add the celery, carrot, onion, chicken stock, brewed coffee, parsley, coriander seeds, cumin, peppercorns, cinnamon stick and bay leaf; pour over roast., Cover and cook on low for 8-10 hours or until meat is tender. When cool enough to handle, shred meat. Skim fat from cooking juices. Strain cooking juices, discarding the vegetables, cinnamon stick and bay leaf., Spoon about 1/2 cup pork onto each bun; top with cheese. Serve with cooking juices.
Nutrition Facts : Calories 458 calories, Fat 23g fat (8g saturated fat), Cholesterol 85mg cholesterol, Sodium 689mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 1g fiber), Protein 31g protein.
CROCK POT COCA-COLA PULLED PORK
This is a modified version of a friend's recipe for pulled pork. Hers is always a hit at potlucks. The only revisions I made to her original recipe were to suit my family's taste. This is the easiest, tastiest pulled pork. Set the Crock Pot before you leave the house for work and return home to a wonderful aroma and a main dish that is ready when you are. It turns out slightly sweet and smokey with a hint of heat. The Coca-Cola makes the meat fall-off-the-bone tender. I could make my own barbecue sauce but choose to use Famous Dave's Rich & Sassy sauce instead. It's easier, and my family loves it! Use your favorite brand of barbecue sauce if Famous Dave's brand is unavailable in your area. Serve on a burger bun or on its own and enjoy!
Provided by MarthaStewartWanabe
Categories Pork
Time 8h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place roast in a 5 quart crock pot. Season with garlic, onion, black pepper and cayenne pepper. Add liquid smoke and pour in Coca-Cola until it reaches nearly the top of the roast (or covers it depending on the cut of meat).
- Set Crock Pot on low heat and cook for 8-10 hours.
- When ready to serve, remove roast from Crock Pot to a platter. Remove any bones and trim all fat. With a fork, begin "pulling" pork apart into thin shreds. Add barbecue sauce and fold into meat.
- Serve pulled pork on a burger bun or on its own.
- Note: If preparing this dish for a potluck, pour 1 cup of Crock Pot liquid into a measuring cup and discard the remainder. Then return pulled pork to Crock Pot, set on warm or low heat setting, add 1/2 cup of reserved liquid (to keep the meat from drying out) and cover until ready to serve. If the meat is in the Crock Pot for more than one hour, add more liquid as needed for moisture.
SLOW COOKER BARBECUE PULLED PORK
This slow cooker barbecue pulled pork is spice-rubbed for the best flavor.
Provided by Donna Mohr Bungo
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 11h45m
Yield 16
Number Of Ingredients 14
Steps:
- Mix paprika, brown sugar, chili powder, cumin, salt, black pepper, oregano, sugar, white pepper, and cayenne together in a small bowl.
- Massage spice rub into the pork roast. Wrap tightly in a double layer of plastic wrap; refrigerate for at least 3 hours.
- Unwrap the roast and place in the bottom of a lined slow cooker. Add water and liquid smoke. Cover and cook on Low until pork is fork-tender, 8 to 10 hours.
- Transfer roast to a cutting board; discard liquid in the cooker. "Pull" by tearing meat into thin shreds with 2 forks or your fingers. Discard fat.
- Place shredded meat back in the slow cooker; toss with 1 cup barbecue sauce, and heat on Low until hot, 30 to 60 minutes. Serve with remaining barbecue sauce.
Nutrition Facts : Calories 271.9 calories, Carbohydrate 16.4 g, Cholesterol 78.2 mg, Fat 12.6 g, Fiber 1.6 g, Protein 22.7 g, SaturatedFat 4.3 g, Sodium 1299.6 mg, Sugar 10.9 g
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