SLOW-COOKER SOUTHWEST SHREDDED PORK
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
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
SLOW COOKER TEXAS PULLED PORK
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
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
MEXICAN STYLE SHREDDED PORK
This is an amazing shredded pork recipe similar to what you would eat in a rice bowl (or in an enchilada) at a Mexican restaurant. It is easy to prepare and simmers in a slow cooker all day, ready to enjoy when you arrive home. I serve it over rice (laced with lime juice and fresh cilantro), Cheddar cheese, salsa, guacamole, and a dollop of sour cream. Amazing!
Provided by TORA.V
Categories World Cuisine Recipes Latin American Mexican
Time 7h30m
Yield 6
Number Of Ingredients 9
Steps:
- Place the roast in a slow cooker, and season with salt. Place chile peppers and garlic on top of roast. Pour in the chipotle sauce and 1/2 cup water.
- Cover, and cook 7 hours on Low.
- In a pot, bring remaining 2 3/4 cups water and rice to a boil. Mix in the lime juice and cilantro. Reduce heat to low, cover, and simmer 20 minutes.
- Remove roast from the slow cooker, and use two forks to shred. Return pork to the slow cooker, and allow to sit 15 minutes to absorb some of the liquid. Serve over the cooked rice.
Nutrition Facts : Calories 520.2 calories, Carbohydrate 43 g, Cholesterol 107.7 mg, Fat 19 g, Fiber 1.2 g, Protein 41.1 g, SaturatedFat 7 g, Sodium 802.1 mg, Sugar 1.7 g
SLOW-COOKED SHREDDED PORK
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
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.
SEASONED SHREDDED SLOW COOKER PORK
This recipe is so simple that it is almost embarrassing. But the end result is a very tender and flavorful meat. The spices enhance the flavor of the pork without making it spicy at all. Can be used in tacos, burritos, on a sandwich bun, or with its sauce can be served over rice.
Provided by bshemyshua
Categories Lunch/Snacks
Time 4h5m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Place meat in a slow cooker and add water.
- Sprinkle taco seasoning mix over meat.
- Cover and cook on high for 4-5 hours OR low for 6-8 hours.
- Shred meat with two forks and return to pot for 5 minutes more.
- Serve as suggested above.
Nutrition Facts : Calories 335.7, Fat 23.7, SaturatedFat 8.2, Cholesterol 99.8, Sodium 92.6, Protein 28.3
SWEET AND SAVORY SLOW COOKER PULLED PORK
This is a sweet and savory pulled pork that combines many techniques for the best flavor. The slow cooker makes the meat fall off the bone!
Provided by strayredbolt
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 15h5m
Yield 10
Number Of Ingredients 20
Steps:
- Place the pork shoulder roast into a large plastic bag, pour 1 cup of root beer over the meat, and squeeze out all the air from the bag. Seal the bag closed, and refrigerate 6 hours to overnight.
- The next day, mix together the light brown sugar, kosher salt, black pepper, paprika, dry mustard, onion powder, garlic salt, celery salt, cinnamon, ginger, and nutmeg in a bowl.
- Remove the meat from the marinade, and shake off the excess. Rub the meat all over with the spice mixture, wrap in plastic wrap, and refrigerate for 30 minutes to 2 hours.
- Mix together the balsamic vinegar, 1 1/2 cups of root beer, whiskey, and brown sugar in a bowl, and stir until the sugar dissolves.
- Heat the olive oil in a skillet over medium-high heat, and sear the meat on all sides until the meat develops a brown crust, about 3 minutes per side. Place the seared meat into a slow cooker. Pour the balsamic vinegar-root beer mixture over the meat, set the slow cooker to High, and cook for 6 to 8 hours.
- Remove the roast from the slow cooker, and shred with 2 forks. Discard the bones and all but 1 cup of the liquid in the slow cooker. Return the shredded meat to the cooker, mix in the barbecue sauce, and let sit on Low until ready to serve. Serve piled on buns.
Nutrition Facts : Calories 485.4 calories, Carbohydrate 45.5 g, Cholesterol 81.4 mg, Fat 19.1 g, Fiber 1.5 g, Protein 28.5 g, SaturatedFat 6.3 g, Sodium 985.4 mg, Sugar 21.4 g
SPANISH SEASONED PORK (SLOW COOKER, CROCKPOT)
This is a shredded pork recipe that has unique and delicious flavors. A nice change from the typical pulled pork with bbq sauce. It comes together easily and needs no tending while it cooks. The only tricky part is finding smoked paprika--I don't think you can find that at the regular market--but I suppose that any sweet or hot 'regular' paprika will do... Measurements of spices are approximate, I usually just sprinkle the meat until it is well-coated.
Provided by KWB5015
Categories Pork
Time 6h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Zest the orange (grate only the colored part of the skin), and juice it.
- In the bottom of your slow cooker or clay pot, sprinkle half of the seasonings and half the orange zest.
- Set the meat atop seasonings, then sprinkle remaining half of seasonings/zest over.
- Pour the orange juice around the meat. Add enough water, if necessary, to just cover the bottom of the pot and moisten any seasoning that didn't adhere to the meat.
- Cook in the oven at about 250 degrees F for 5-6 hours or until it shreds easily with a fork. Or in your crockpot, medium 6-8 hours.
- Serve with shredded cheese and sour cream.
- If you want to be more labor-intensive, use fresh sliced onion and minced garlic, butterfly the meat or stab it several times and work the seasoning into the meat before popping it into the oven.
- These flavors could also be used with chicken -- maybe a whole bird, stuff the cavity with the spent orange -- remove the lid to brown the bird for the last 1/2 hour of cooking.
Nutrition Facts : Calories 528.3, Fat 34.6, SaturatedFat 12.1, Cholesterol 152, Sodium 1291.5, Carbohydrate 8.6, Fiber 2.4, Sugar 3.5, Protein 44.3
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- If using dried ancho and chipotle chiles, toast the chiles in a large skillet over medium-high heat until fragrant, 4 to 6 minutes. (If the chiles begin to smoke at any point, lower the heat.) Tip the chiles onto a plate and let cool slightly. Wearing gloves, remove and discard the stem and seeds from the chiles and tear the chiles into pieces. Place the pieces in a small bowl, add enough warm water to cover, and let soak until softened but not mushy, about 20 minutes. Drain well. If using ancho and chipotle chile powders, hop on down to step 2.
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- Shred the pork into bite-size pieces using a fork in each hand or your fingers, discarding any chunks of fat.
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