EASY SLOW COOKER BBQ
Southern pulled pork BBQ that is so easy to make! I have shared this BBQ with family, friends, and co-workers, and they have told me that this is amongst the best BBQ they have ever eaten. I use a North Carolina style vinegar-based sauce when I make this, but this is the fun part of this recipe, because you can use any sauce you like and it turns out good. Your pulled pork makes good BBQ plates, or it is good on sandwiches also.
Provided by DAVEBISH
Categories Main Dish Recipes Pork Pulled Pork
Time 10h40m
Yield 8
Number Of Ingredients 4
Steps:
- Place pork roast in a slow cooker. Pour vinegar over pork, coating all sides; season with salt and pepper.
- Cook on Low for 10 to 12 hours. Transfer pork to a platter. Drain and discard juices from the slow cooker. Chop pork and return to the slow cooker. Add barbeque sauce and continue to cook for 30 minutes.
Nutrition Facts : Calories 269.1 calories, Carbohydrate 11.5 g, Cholesterol 67.1 mg, Fat 16 g, Fiber 0.2 g, Protein 17.3 g, SaturatedFat 5.9 g, Sodium 401.5 mg, Sugar 8.2 g
SLOW COOKER PULLED PORK BARBEQUE
Make sure you have extra buns on hand because people will be going back for more. Excellent the next day for leftovers. Serve with your favorite coleslaw recipe.
Provided by Belinda Carter McDowell
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 6h10m
Yield 8
Number Of Ingredients 9
Steps:
- Stir celery, onion, barbeque sauce, ketchup, water, garlic powder, chili powder, salt, and pepper together in a slow cooker. Place roast into the mixture.
- Cook on Low for 7 hours (or High for 5 hours). Shred the meat with two forks and stir into the liquid; cook for 1 hour more.
Nutrition Facts : Calories 322.9 calories, Carbohydrate 22.8 g, Cholesterol 89.4 mg, Fat 13.8 g, Fiber 1.3 g, Protein 26.3 g, SaturatedFat 4.8 g, Sodium 787.4 mg, Sugar 16.8 g
SLOW-COOKED PORK BARBECUE
You need only five ingredients to fix this sweet and tender pork for sandwiches. Feel free to adjust the sauce ingredients to suit your family's tastes. -Connie Johnson, Springfield, Missouri
Provided by Taste of Home
Categories Lunch
Time 5h15m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Cut roast in half; place in a 5-qt. slow cooker. Sprinkle with seasoned salt and garlic powder. Pour 1/4 cup cola over roast. Cover and cook on low for 4-5 hours or until meat is tender., Remove roast; cool slightly. Shred meat with 2 forks and return to slow cooker. Combine barbecue sauce and remaining cola; pour over meat. Cover and cook on high for 1-2 hours or until sauce is thickened. Serve on buns.
Nutrition Facts : Calories 410 calories, Fat 11g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 886mg sodium, Carbohydrate 41g carbohydrate (11g sugars, Fiber 1g fiber), Protein 35g protein.
SLOW COOKER BBQ PORK ROAST RECIPE
We love this slow cooker BBQ Pork Roast. It really takes only 5 minutes prep time and our amazing slow cooker does the rest. We put everything in the slow cooker and after a few hours your house will fill up with the most amazing smell of BBQ Pork Roast. It turns out so moist with a delicious BBQ coating!
Provided by Momma Cyd
Categories Main Course
Time 5h5m
Number Of Ingredients 10
Steps:
- Pierce pork all over with a carving fork.
- Rub sea salt and garlic powder over the pierced pork.
- Place the pork in a slow cooker that has been light sprayed with non stick cooking spray.
- In a separate bowl combine the barbecue sauce, ketchup, brown sugar, Worcestershire sauce, red wine vinegar, Old Bay Seasoning, and liquid smoke. Pour over the pork.
- Cook on low for 5 hours. You can use the remaining liquid in the slow cooker to pour over the pork after it is sliced.
Nutrition Facts : Calories 304 kcal, Carbohydrate 28 g, Protein 32 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 89 mg, Sodium 1470 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving
SLOW COOKED PORK ROAST WITH HOMEMADE BARBECUE SAUCE
Provided by Emeril Lagasse
Categories main-dish
Time 9h
Yield 10 to 12 servings
Number Of Ingredients 36
Steps:
- Slow Cooked Pork Roast: Remove the pork from the refrigerator and let it come to room temperature before proceeding.
- Preheat the oven to 350 degrees F and line a roasting pan with aluminum foil. Season the meat well on all sides with the Essence, salt, and cayenne pepper. Place a roasting rack inside the roasting pan and place the seasoned pork on the rack, fat side up. Cover with aluminum foil and bake for 4 hours.
- Remove the foil from the pan and continue to bake until the roast is very tender and will pull apart easily with a fork, about 2 hours longer. Remove the pork from the oven and set aside to cool slightly. Remove any excess fat from the roast and discard (if desired - I just love the crunchy bits of skin left on top!)
- Homemade Barbecue Sauce: In a medium non-reactive saucepan set over medium-high heat add the butter and, when melted, add the onions and cook until they are very soft, about 4 minutes. Add the garlic, paprika, Bayou Blast, ground mustard, salt, crushed red pepper, black pepper and cayenne and cook for 2 minutes. Add the tomato paste and cook, stirring frequently, for 2 minutes, or until the tomato paste begins to brown. Add the water, cider vinegar and dark brown sugar and stir to combine. Reduce heat to low and cook until the sauce has thickened and the flavors have come together, 15 to 20 minutes.
- Set aside to cool before serving.
- Sauce may be made up to one week in advance and refrigerated in an airtight, non-reactive container. (Makes 3 cups)
- Classic Coleslaw: In a bowl, combine the mayonnaise, mustard, brown sugar, vinegar, buttermilk, celery seeds, salt, pepper, and cayenne. Whisk well to dissolve the sugar.
- In a large bowl, combine the cabbage, bell pepper, carrot, onion, and parsley. Toss with the dressing until evenly coated. Adjust the seasoning to taste. Refrigerate until chilled, at least 2 hours and up to overnight, before serving.
- Plating / Assembly: Using two forks or your hands, shred the pork into bite-sized pieces. Serve with sauce and buns and coleslaw if desired.
SLOW COOKER PORK ROAST
You'll hardly believe this dish came out of a slow cooker. Searing the meat and coating it with a fresh herb paste gives this roast a good head start. A little rest and some fresh parsley and egg noodles ensures a great finish. Serve with roasted or mashed potatoes if that's what your crowd likes.
Provided by Food Network Kitchen
Categories main-dish
Time 9h40m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Coarsely chop together the rosemary, sage and thyme, and transfer them to a small bowl. Add 2 tablespoons of the oil, and stir to combine.
- Score the fat cap of the pork shoulder in a crosshatch pattern, then rub it all over with 2 1/2 tablespoons salt and 2 teaspoons pepper.
- Heat a large skillet over medium-high heat. Add the remaining 3 tablespoons oil, and heat until shimmering. Add the pork, fat-side down, and brown it well, 3 to 4 minutes, then brown it all over, 3 to 4 minutes per side. Transfer the pork to a large plate.
- Add the wine, garlic and allspice to the pan, bring to a simmer and reduce by about half. Set aside.
- Put the carrots, celery, onions and bay leaves in the insert of a 7-quart slow cooker. Rub the herbed oil all over the pork, being sure to push some into all the natural divisions between muscles; place it on top of the vegetables, and pour in any collected juices. Add the reduced wine mixture and the chicken broth, cover and cook on low for 8 hours.
- Transfer the pork to a cutting board, and tent with foil. Transfer the vegetables to a serving platter with a slotted spoon. Discard the bay leaves, and tent the vegetables with foil. Pour the juices into a liquid measuring cup, and let them settle for about 10 minutes. The fat should rise to the surface; spoon off as much as you can, and discard. Pour the juices into a small saucepan, and bring to a boil.
- While the juices boil, make a cornstarch slurry: For every cup of juices, mix 1 teaspoon cornstarch into 1 tablespoon cold water until dissolved. Reduce the heat so the juices are simmering, whisk in the slurry and cook, whisking frequently, until the sauce has slightly thickened, about 5 minutes. Stir in 2 tablespoons of the parsley. Season with salt if necessary.
- Slice the pork against the grain into 1/4-inch-thick slices, and arrange on a large platter with the vegetables. Ladle some of the sauce on top. Season the meat with a pinch of salt, and garnish with the remaining 2 tablespoons parsley. Serve with egg noodles, and pass the remaining sauce.
SLOW-COOKER HONEY BARBECUE PORK ROAST WITH CARROTS
Honey glazed carrots and a sweet-tangy barbecue sauce add a delicious flavor to this hearty slow cooked pork roast dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 6h45m
Yield 6
Number Of Ingredients 8
Steps:
- Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place pork in slow cooker. In small bowl, mix remaining ingredients except carrots; pour over pork.
- Cover; cook on Low heat setting 6 to 7 hours.
- Place carrots around pork. Increase heat setting to High. Cover; cook about 30 minutes longer or until carrots are crisp-tender.
- Remove pork from slow cooker to cutting board; cut into slices. Place pork on serving platter; top with sauce and carrots.
Nutrition Facts : Calories 300, Carbohydrate 24 g, Cholesterol 70 mg, Fiber 2 g, Protein 26 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 20 g, TransFat 0 g
TANGY BBQ PORK ROAST (CROCK POT)
I got this recipe from an old cookbook of my moms. It is very good and very easy. The smell is awesome as it is cooking all day!!
Provided by undertkr
Categories Pork
Time 6h15m
Yield 15 sandwiches, 15 serving(s)
Number Of Ingredients 14
Steps:
- Combine all ingredients except roast and buns in the slow cooker.
- When well mixed, add roast.
- Cover, Cook on high for 6-7 hours.
- Remove roast.
- Shred the meat and return it to the sauce.
- Mix again and then I drain the excess liquid so the meat mixture is not too runny.
- Serve on buns.
SLOW-COOKER PULLED PORK
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
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
SLOW COOKER BBQ PORK SANDWICHES RECIPE
This is the perfect meal when you're in the mood for barbecue but don't have a lot of time to spend in the kitchen. Only 3 ingredients, and you have an amazing meal!
Provided by Camille Beckstrand
Categories Main Course
Time 7h10m
Number Of Ingredients 4
Steps:
- Pour can of beef broth into slow cooker, and add boneless pork roast.
- Cook on high for 4 hours or low for 6-8 hours, or until meat shreds easily.
- Remove meat, and shred with two forks (it should shred easily).
- Pour out the beef broth and rinse out slow cooker with hot water.
- Put shredded meat back into the crock pot, add BBQ sauce, stir and cook on low heat until ready to eat.
- Serve on buns or rolls of your choice.
Nutrition Facts : Calories 457 kcal, Carbohydrate 48 g, Protein 43 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 107 mg, Sodium 1138 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving
SLOW COOKER BBQ PULLED PORK
This is a better version than others found on here - and is also one that I do for friends. Tastes great served in a freshly baked bap with apple sauce.
Provided by robhughes72
Time 8h30m
Yield Makes 6 Decent Baps
Number Of Ingredients 0
Steps:
- Day 1 : Mix all the ingredients for the Dry Rub and rub into the pork, Place in bowl, cover and leave in fridge overnight.
- Day 2: Remove pork from fridge and allow to stand for an hour at room temperature. Heat some oil in a large frying pan, and sear all sides of the pork on high heat.
- Place the onions and garlic in an even layer in the slow cooker and pour in the stock or broth. Place the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low
- Make the Barbeque sauce by mixing and heating all the ingredients until the sugar disolves. Let cool.
- Turn off the slow cooker and remove the pork to a cutting board. Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.
- If the pork has a bone, remove and discard it. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce, if using, and mix to combine.
CAROLINA-STYLE PORK BARBECUE
I am originally from North Carolina (where swine is divine) and this recipe for the slow cooker is a family favorite. My husband swears my authentic Carolina 'cue is the best BBQ he has ever eaten! -Kathryn Ransom Williams, Sparks, Nevada
Provided by Taste of Home
Categories Lunch
Time 6h30m
Yield 14 servings.
Number Of Ingredients 15
Steps:
- Cut roast into quarters. Mix brown sugar, salt, paprika and pepper; rub over meat. Place meat and onions in a 5-qt. slow cooker., In a small bowl, whisk vinegar, Worcestershire sauce, sugar and seasonings; pour over roast. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast; cool slightly. Reserve 1-1/2 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Shred pork with two forks. Return pork and reserved juices to slow cooker; heat through. Serve on buns with coleslaw.
Nutrition Facts : Calories 453 calories, Fat 22g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 889mg sodium, Carbohydrate 35g carbohydrate (14g sugars, Fiber 3g fiber), Protein 27g protein.
CROCK POT COLA BARBECUE PORK ROAST
Makes great barbecue sandwiches! You can use your favorite cola and sauce to vary the tastes. Good to freeze in smaller portions and pull out as needed.
Provided by TishT
Categories Lunch/Snacks
Time 17h10m
Yield 8-10 serving(s)
Number Of Ingredients 3
Steps:
- Cut all visible fat from roast, put in crock and cook 12 hrs (You could set this to cook all night) on low.
- Note: I pour a soda over the roast to give it a little extra flavor.
- Remove meat from crock and drain all juice from crock.
- Shred meat and return to crock add 1 bottle barbecue sauce and cola and cook 5-6 hrs more.
- MAKES A LOT!
- Freezes great.
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