CAROLINA PULLED PORK SANDWICHES
With the help of your trusty slow cooker, you can enjoy tangy pulled pork with just 30 minutes of hands-on time. Browning the meat before placing it in the slow cooker will create a nice crust and seal in all of the flavor without drying it out. De-glazing the pan with a Pilsner-style beer will ensure that you soak up every last bit of browned meet for even more flavor. Cooking the pork low and slow will allow it to easily fall off the bone, and you'll be able to shred it using two forks. If you're in no hurry, cook on low for 8 to 10 hours. Or if you need it be done quicker you can cook it on high for 5 to 6 hours. The homemade Carolina-style vinegar sauce comes together with ingredients you probably already have on hand. We recommend serving with an assortment of toppings like pickles, sliced onions, coleslaw, and plenty of extra sauce.
Provided by Southern Living Test Kitchen
Time 5h45m
Yield Serves 8
Number Of Ingredients 19
Steps:
- Prepare the Carolina Vinegar Sauce: Vigorously whisk together vinegar, ketchup, brown sugar, Worcestershire, crushed red pepper, and mustard in a medium bowl until sugar dissolves. Measure 1/2 cup sauce into a small bowl; reserve for slow cooker. Cover remaining sauce (about 2 cups) in medium bowl; set aside for serving.
- Prepare the Pulled Pork: Pat pork dry with paper towels. Stir together pimenton, brown sugar, salt, mustard, onion powder, celery salt, garlic salt, and pepper in a small bowl; sprinkle all over pork. Heat oil in a large cast-iron skillet or heavy-bottomed pan over high until hot but not smoking. Add pork; cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer pork to a 5- to 6-quart slow cooker. Add beer to skillet; reduce heat to medium, and cook 30 seconds, stirring to scrape up any browned bits from skillet bottom.
- Pour beer mixture and reserved 1/2 cup sauce over pork in slow cooker. Cover and cook until pork easily pulls away from bone using a fork, 5 to 6 hours on HIGH or 8 to 10 hours on LOW. Remove pork from slow cooker, and transfer to a large heatproof bowl; let stand 15 minutes. Remove and discard bone. Shred meat using 2 forks. Add 1 cup of the reserved sauce from medium bowl to meat, and toss to coat. Serve pork on buns with remaining sauce on the side.
SLOW-COOKER PULLED PORK SANDWICHES
I like to share this dish at potlucks because it can be made ahead, which I especially appreciate during the busy holiday season. The sweet-and-spicy sauce is always a hit. -Martha Anne Carpenter, Mesa, Arizona
Provided by Taste of Home
Categories Lunch
Time 8h50m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Cut roast in half; place in a 5-qt. slow cooker. In a small bowl, combine broth, 1/3 cup Worcestershire sauce and 1/3 cup hot sauce; pour over roast. Cook, covered, on low 8-10 hours or until tender., Remove roast; discard cooking juices. Shred pork with 2 forks. Return pork to slow cooker., In a small bowl, combine ketchup, molasses, mustard and remaining Worcestershire sauce and hot sauce. Pour over pork. Cook, covered, on high 30 minutes or until heated through. Serve on rolls.
Nutrition Facts : Calories 536 calories, Fat 12g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 1304mg sodium, Carbohydrate 66g carbohydrate (28g sugars, Fiber 2g fiber), Protein 42g protein.
SLOW-COOKER PULLED PORK SANDWICHES
Feed a crowd with these Slow-Cooker Pulled Pork Sandwiches, spiced with mustard, paprika and cumin, from Food Network Kitchen.
Provided by Food Network Kitchen
Time 8h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine 1 tablespoon brown sugar, the paprika, mustard powder, cumin, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.
- Heat the vegetable oil in a large skillet; add the pork and cook, turning, until browned on all sides, 5 minutes. Remove the pork and transfer to a plate; whisk 3/4 cup water into the drippings in the skillet. Transfer the liquid to a 5-to-6-quart slow cooker.
- Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water to the slow cooker and whisk to combine. Add the pork, cover and cook on low, 8 hours.
- Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes. Season with salt. Roughly chop the pork and mix in a bowl with 1 cup of the reduced cooking liquid, and salt and vinegar to taste. Serve on buns with barbecue sauce and coleslaw.
SLOW COOKER CAROLINA-STYLE PULLED PORK
A moist and tender, slow-cooked pulled pork with a Carolina-style, vinegar based BBQ sauce.
Provided by Christin Mahrlig
Categories Main Dish
Time 8h50m
Number Of Ingredients 18
Steps:
- Place chopped onion on bottom of a slow cooker.
- Trim excess fat from Boston Butt and place in slow cooker on top of onions.
- Combine remaining ingredients in a bowl and pour on top of pork. Cover and cook on low 8-10 hours.
- Combine all ingredients for BBQ Sauce in a medium saucepan. Simmer for 20 minutes.
- Remove pork from slow cooker (after 8-10 hours) and place in a large bowl. Use forks to shred the meat.
- Discard the majority of liquid in the slow cooker. Return meat to slow cooker and add BBQ Sauce. Cover and cook on low 30 minutes. Serve.
Nutrition Facts : Calories 405 kcal, ServingSize 1 serving
SLOW-COOKER CAROLINA PULLED-PORK SANDWICHES
Put your slow cooker to work when hosting a casual get-together by making a zesty pulled pork sandwich filling.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h10m
Yield 12
Number Of Ingredients 11
Steps:
- Spray 3- to 4-quart slow cooker with cooking spray. Trim fat from pork; place in cooker. In small bowl, mix brown sugar, salt, pepper and paprika; rub over pork.
- In medium bowl, mix remaining ingredients except rolls and coleslaw; pour into slow cooker.
- Cover; cook on Low heat setting 8 to 9 hours.
- Remove pork from cooker; place on cutting board. Shred pork with 2 forks; return to cooker and mix well.
- Using slotted spoon, spoon about 1/2 cup pork mixture, on bottom half of each roll. Top each with about 2 tablespoons coleslaw. Cover with top halves of rolls. Pork mixture can be kept warm on Low heat setting up to 2 hours; stir occasionally.
Nutrition Facts : Calories 440, Carbohydrate 38 g, Cholesterol 75 mg, Fiber 2 g, Protein 30 g, SaturatedFat 6 g, ServingSize 1 Sandwich, Sodium 1160 mg, Sugar 11 g, TransFat 1/2 g
CAROLINA STYLE PULLED PORK SANDWICH
I like to call this "The Worlds Greatest Sandwich". Cooked overnight in a crock pot, the meat is tender, juicy, and messy..the way a BBQ sandwich should be. Top it with your favorite cole slaw, and you have one tasty meal. This is South Carolina style BBQ. (Thanks for everyone who clarified that for me)
Provided by graftonr
Categories One Dish Meal
Time 9h
Yield 18-22 serving(s)
Number Of Ingredients 27
Steps:
- The Meat --.
- Place the quartered onions in a crock pot.
- Combine brown sugar, paprika, salt and pepper: rub over the roast.
- Place the roast over the onions in the crock pot.
- Combine the vinegar, Worcestershire Sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne; stir to mix well.
- Drizzle about 1/2 of the vinegar mixture over the roast and cover. Refrigerate the remaining vinegar mixture.
- Cook on low for 8 hours. Drizzle the other half of the vinegar mixture over the roast during the last 1/2 hour of cooking.
- While the meat is cooking, prepare the barbecue sauce. Mix all ingredients except soy sauce, butter and smoke. Simmer, uncovered, on low heat for 30 minutes. Stir in the remaining ingredients and simmer, uncovered, for 10 more minutes. Set aside to cool.
- Remove the meat from the crock pot and allow to rest for at least 15 minutes. (Very important step -- longer is better).
- Remove the onions and chop to a fine consistency.
- Pull apart the meat with a couple of forks. Meat should have a shredded look to it.
- Mix chopped onions and shredded pork along with a little bit of juice from the crock pot to taste. Add sufficient barbecue sauce to the mixture to achieve desired taste. Meat should have distinctive barbecue flavor.
- To serve, spread barbecue sauce on bottom of a hearty bun.
- Put layer of pulled pork on bun. Spread barbecue sauce over meat.
- Add layer of your favorite cole slaw on top of meat. Layer some more barbecue sauce over cole slaw.
- Spread top of bun with more sauce.
- Grab a fist full of napkins, and enjoy.
Nutrition Facts : Calories 453.2, Fat 20.6, SaturatedFat 7, Cholesterol 71.9, Sodium 762.4, Carbohydrate 40.5, Fiber 2.6, Sugar 14.3, Protein 24.8
SLOW-COOKER BARBECUE PULLED PORK SANDWICHES
Foolproof and wonderfully delicious describe my barbecue pork recipe. Just four ingredients and a slow cooker make a fabulous dish with little effort. -Sarah Johnson, Chicago, Illinois
Provided by Taste of Home
Categories Lunch
Time 7h15m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Place pork in a 3-qt. slow cooker. Pour Dr Pepper over top. Cover and cook on low until meat is tender, 7-9 hours., Remove meat; cool slightly. Discard cooking juices. Shred meat with 2 forks and return to slow cooker. Stir in barbecue sauce; heat through. Serve on buns. Freeze option: Place individual portions of cooled meat mixture and juice in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add a little water if necessary.
Nutrition Facts : Calories 348 calories, Fat 8g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 1695mg sodium, Carbohydrate 43g carbohydrate (22g sugars, Fiber 2g fiber), Protein 25g protein.
SLOW COOKER CAROLINA BBQ
Miss the tarheel tradition of a pig pickin'? Then find yourself a crock pot, a big pork shoulder, some cider vinegar and get cooking! While ground and crushed red pepper will provide the basic heat - go the extra mile and find some Texas Pete (or Trappey's) pepper sauce to bring the taste of Carolina to your kitchen.
Provided by coolmonkshoes
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 12h15m
Yield 10
Number Of Ingredients 8
Steps:
- Place the pork shoulder into a slow cooker and season with salt and pepper. Pour the vinegar around the pork. Cover, and cook on Low for 12 hours. Pork should easily pull apart into strands.
- Remove the pork from the slow cooker and discard any bones. Strain out the liquid, and save 2 cups. Discard any extra. Shred the pork using tongs or two forks, and return to the slow cooker. Stir the brown sugar, hot pepper sauce, cayenne pepper, and red pepper flakes into the reserved sauce. Mix into the pork in the slow cooker. Cover and keep on Low setting until serving.
Nutrition Facts : Calories 292.8 calories, Carbohydrate 3.6 g, Cholesterol 90.5 mg, Fat 17.3 g, Fiber 0.3 g, Protein 27.6 g, SaturatedFat 6.2 g, Sodium 775.5 mg, Sugar 2.9 g
CAROLINA-STYLE PORK BBQ SANDWICHES
Arguably, some of the best 'cue in the country can be found in North Carolina, where two distinct types of slow-cooked pig prevail. The first is Eastern barbecue, which is distinguished by slow-cooking a whole hog and including both the white and dark meat in chopped sandwiches and platters. Eastern 'cue boasts just a hint of vinegar and red pepper, which is added to the meat mix rather than used as a sauce. Western North Carolina 'cue (aka Lexington-style) is made from pork shoulder only. In addition to incorporating plenty of vinegar, sugar, and spices, it also mixes in a good amount of ketchup to create an actual sauce for the pork. This slow-cooker recipe falls somewhere in between.
Provided by Kendra Bailey Morris
Categories Pork Sandwich Grill/Barbecue North Carolina
Yield Serves 10 to 12 (about 8 cups of meat)
Number Of Ingredients 24
Steps:
- Make the pork:
- Spray the inside of a slow cooker with cooking spray.
- Put the onions in the slow cooker. Make slits in the pork roast and insert the garlic cloves. Rub salt, pepper, brown sugar, and red pepper flakes into the meat. Place the pork in the slow cooker fat side up and pour in the vinegar and apple cider. Cover and cook on low for at least 10 hours and up to 12 hours, until the meat is falling-apart tender.
- Transfer the meat to a large bowl and shred it with two forks. Set aside.
- Make the sauce:
- Pour 2 cups of the pan juices into a measuring cup; discard any leftover juices still in the pot. Let cool and skim off any visible fat. Pour this liquid into a saucepan. Add the water, ketchup, cider vinegar, brown sugar, Worcestershire sauce, chili powder, paprika, dry mustard, and red pepper flakes. Bring to a boil and simmer, uncovered, for 10 minutes. Season with salt and pepper. Return the shredded pork to the slow cooker and add 1 cup of the sauce mixture (more if you like it wet). Give it a stir and set the slow cooker to warm until ready to serve.
- Assemble the sandwiches:
- Serve the pork straight from the slow cooker with a slotted spoon, along with buns, slaw, and hot sauce. Serve the additional sauce on the side.
SLOW-COOKER PULLED PORK SANDWICHES
This moist pulled pork, slow-cooked with Progresso™ chicken broth, cider vinegar, and barbecue sauce, is topped with a crunchy slaw for an easy dish that will help both your kitchen and you keep your cool.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h45m
Yield 10
Number Of Ingredients 14
Steps:
- In small bowl, mix 3 tablespoons brown sugar, the chili powder, 2 teaspoons salt and the pepper. Rub mixture all over pork. Place in 4 1/2- to 5-quart slow cooker.
- Pour broth and 1/4 cup of the vinegar over pork. Cover and cook on High heat setting 4 hours.
- In medium bowl, beat mayonnaise, 3 tablespoons vinegar, 2 tablespoons brown sugar and 1/4 teaspoon salt. Stir in coleslaw mix. Cover and refrigerate at least 30 minutes but no longer than 4 hours.
- Remove pork to cutting board, and shred using 2 forks. Reserve 1 cup of the cooking liquid. Discard remaining cooking liquid. In medium bowl, mix reserved cooking liquid with barbecue sauce and remaining 1/4 cup vinegar; return to slow cooker with shredded pork. Cover and cook on Low heat setting about 20 minutes or until warmed.
- Using slotted spoon, spoon about 1/2 cup pork mixture on bottom half of each bun. Top each with about 1/4 cup coleslaw. Cover with top halves of buns. Pork mixture can be kept warm on Low heat setting up to 2 hours; stir occasionally.
Nutrition Facts : Calories 520, Carbohydrate 37 g, Cholesterol 100 mg, Fat 2, Fiber 2 g, Protein 37 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1120 mg, Sugar 15 g, TransFat 0 g
PULLED PORK SANDWICHES
Provided by Guy Fieri
Categories main-dish
Time 12h20m
Yield 12 to 16 servings
Number Of Ingredients 39
Steps:
- Rinse and dry the pork shoulder. Let rest at room temperature for 1 1/2 hours. In a small bowl, combine black pepper, paprika, garlic powder, onion powder, salt, chili powder, cumin, brown sugar, dry mustard and cayenne. Rub mixture all over the pork.
- Arrange the oven racks in the middle and lower parts of the oven and preheat to 225 degrees F. Put a sheet tray on the lower rack and the pork directly on the middle rack, uncovered. Put the cast iron pan with the hickory chips on the floor of the oven. Remove the chips after 2 hours of cook time. The entire cooking time will be 8 to 10 hours.
- Apply Mop Sauce every hour throughout the cooking time.
- In the last hour of cook time, remove pork, wrap it tightly in plastic wrap, and then in aluminum foil and return to the oven for 1 more hour. Remove the pork from the oven to a work surface. Let rest until cool enough to pull the pork from the bones.
- To serve, cut the buns in half and pile up some pulled pork. Top with the Vinegar Sauce, then a large spoonful of the Fo Slaw and a final spoonful of sauce. Cover with the bun top and serve.
- Mop Sauce:
- Combine all the ingredients in a medium bowl and reserve.
- In a large saucepan, mix together all the ingredients, in the order given, over low heat. Simmer for 30 minutes.
- Recipe courtesy Ed Wilson, Wilson's Holy Smoked BBQ
- Combine all the dressing ingredients together in a large bowl. Adjust seasonings, if necessary. Add the cabbage and the carrots and toss to coat. Cover with plastic wrap and refrigerate for 1 hour.
SPICY CAROLINA STYLE PULLED PORK (IN CROCK POT) RECIPE
i made this last week, my first attempt at pulled pork, and it was a winner. i had a spicy carolina style pp sandwich at a native american festival, and got into a chat with the cooks. this was the recipe, from what i can recall as it was told to me. by the way, this is by no means a low fat dish. trying to make it low fat will just not be the same. please enjoy it the way it was meant to be. pork fat rules!
Provided by buckytom
Categories One Dish Meal
Time 4h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- combine the brown sugar, paprika, salt and pepper, and rub the mixture over the roast. wrap tightly in plastic, and refrigerate a few hours, overnight is best.
- in a bowl, combine the vinegar, worcestershire sauce, red pepper flakes, sugar, mustard, garlic powder, and cayenne pepper. mix well.
- place the quartered onions in the bottom of the crock pot. unwrap the roast, and place on top of onions. drizzle most of the vinegar mix over the roast, reserving some to add to the shredded meat at the end.
- cover and cook on low for 7 to 8 hours, or high for 4 to 5 hours.
- remove the meat and onions to a cutting board. remove skin and set aside. using two forks (or your fingers, if you have asbestos hands), pull and shred the pork. chop the onions, and mix into the shredded meat. using a fork, remove some of the fat from under the skin, mince, and add to the shredded meat and onions as needed for moisture and flavor.
- serve on warm buns or crusty hard rolls, with the remaining vinegar mixture on the side.
Nutrition Facts : Calories 980.7, Fat 68.5, SaturatedFat 23.7, Cholesterol 268.4, Sodium 1115.7, Carbohydrate 19.3, Fiber 2.5, Sugar 12.2, Protein 66.5
CAROLINA PULLED-PORK SANDWICHES
Categories Sandwich Pork Kid-Friendly Lunch Summer Grill/Barbecue Bon Appétit Small Plates
Yield Serves 12
Number Of Ingredients 19
Steps:
- Make dry rub:
- Mix first 5 ingredients in small bowl to blend.
- Place pork, fat side up, on work surface. Cut each piece lengthwise in half. Place on large baking sheet. Sprinkle dry rub all over pork; press into pork. Cover with plastic; refrigerate at least 2 hours. (Can be made 1 day ahead. Keep chilled.)
- Make mop:
- Mix first 6 ingredients in medium bowl. Cover and refrigerate.
- Following manufacturer's instructions and using lump charcoal and 1/2 cup drained wood chips for smoker or 1 cup for barbecue, start fire and bring temperature of smoker or barbecue to 225°F. to 250°F. Place pork on rack in smoker or barbecue. Cover; cook until meat thermometer inserted into center of pork registers 165°F., turning pork and brushing with cold mop every 45 minutes, about 6 hours total. Add more charcoal as needed to maintain 225°F. to 250°F. temperature and more drained wood chips (1/2 cup for smoker or 1 cup for barbecue with each addition) to maintain smoke level.
- Transfer pork to clean rimmed baking sheet. Let stand until cool enough to handle. Shred into bite-size pieces. Mound on platter. Pour any juices from sheet over pork. (Can be made 1 day ahead. Transfer pork and any juices to baking dish. Cover with foil; chill. Before continuing, rewarm pork, covered, in 350°°F. oven about 30 minutes.)
- Divide pork among bottoms of buns. Drizzle lightly with barbecue sauce. Top with coleslaw. Cover with tops of buns.
NORTH CAROLINA PULLED PORK
I got this from an North Carolina native and it is the best. It is pretty much foolproof. This is made in the slow cooker.
Provided by skibunny2k
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 9h15m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat slow cooker on Low for 15 minutes.
- Season pork shoulder with salt and pepper; place pork in preheated slow cooker. Mix ketchup, brown sugar, and vinegar in a bowl; pour over pork.
- Cook on Low for 8 hours. Transfer pork to a large platter and slice into 3 to 4 pieces. Shred meat with 2 forks and return to slow cooker. Continue to cook for 1 hour.
Nutrition Facts : Calories 209 calories, Carbohydrate 17.8 g, Cholesterol 56.8 mg, Fat 6.4 g, Fiber 0.1 g, Protein 19.7 g, SaturatedFat 2.3 g, Sodium 265.1 mg, Sugar 16.3 g
More about "slow cooker carolina pulled pork sandwiches recipes"
PULLED PORK SANDWICH RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
CAROLINA PULLED-PORK SANDWICHES RECIPE | BON APPéTIT
From bonappetit.com
SLOW COOKER CAROLINA PULLED PORK - COOKING WITH MAMMA C
From cookingwithmammac.com
SLOW-COOKER CAROLINA-STYLE PULLED PORK RECIPE
From pillsbury.com
SLOW-SIMMERED PULLED PORK SANDWICHES - BHG.COM
From bhg.com
SLOW COOKER SWEET CAROLINA PULLED PORK SLIDERS - THE …
From therecipecritic.com
SLOW COOKER PULLED PORK SANDWICHES RECIPE - COOKING …
From cookinglsl.com
EASY SLOW-COOKER PULLED PORK - DELISH
From delish.com
SLOW COOKER BBQ PULLED PORK SANDWICH - RECIPETIN EATS
From recipetineats.com
SLOW-COOKED PULLED PORK SANDWICHES - CAMPBELL SOUP …
From campbells.com
BEST CAROLINA PULLED PORK RECIPE - DELISH
From delish.com
51 EASY CROCKPOT PORK RECIPES – HAPPY MUNCHER
From happymuncher.com
SLOW COOKER PULLED PORK BARBECUE RECIPE - THE SPRUCE EATS
From thespruceeats.com
SLOW-COOKER PULLED PORK SANDWICHES - HALENDA’S FINE FOODS
From halendas.com
CAROLINA PULLED PORK SANDWICHES - RECIPE BOY
From recipeboy.com
SLOW-COOKER CAROLINA PULLED-PORK SANDWICHES RECIPE
From cookbookrecipes.wew.selfip.com
CAROLINA STYLE PULLED PORK SANDWICHES RECIPE | SIDECHEF
From sidechef.com
SLOW COOKER BBQ PULLED PORK SANDWICHES - KITCHN
From thekitchn.com
SLOW COOKER PULLED PORK SANDWICHES - RECIPES | PAMPERED CHEF …
From pamperedchef.com
HOW TO MAKE SLOW COOKER CAROLINA PULLED PORK SANDWICHES
From guides.brit.co
VINEGAR BASED BBQ SAUCE W/ CAROLINA PULLED PORK
From slimpickinskitchen.com
CAROLINA-STYLE PULLED PORK SANDWICHES - GAME DAY RECIPES - LGCM
From lakegenevacountrymeats.com
SLOW COOKER CAROLINA PULLED PORK SANDWICHES RECIPE | YEPRECIPES
From yeprecipes.com
EASY CAROLINA PULLED PORK RECIPE - NO SPOON NECESSARY
From nospoonnecessary.com
HOW TO MAKE DELICIOUS CAROLINA PULLED PORK IN A SLOW COOKER
From blog.bcbsnc.com
NORTH CAROLINA STYLE PULLED PORK SANDWICHES - RECIPE - FINECOOKING
From finecooking.com
SMOKED CAROLINA PULLED PORK SANDWICHES - NOT ENTIRELY AVERAGE
From notentirelyaverage.com
SLOW-COOKER CAROLINA PULLED-PORK SANDWICHES
From pinterest.ca
SLOW COOKER PULLED PORK BARBECUE SANDWICHES RECIPE
From thespruceeats.com
SLOW COOKER CAROLINA PULLED PORK - 12 TOMATOES
From 12tomatoes.com
HERE ARE 10 MUST-TRY PULLED PORK RECIPES | THERECIPE
From therecipe.com
NORTH CAROLINA PULLED PORK - RECIPE IDEAS, PRODUCT REVIEWS, HOME …
From aabla2013.com
CAROLINA SLOW COOKER PULLED PORK - PLATING PIXELS
From platingpixels.com
SLOW COOKER CAROLINA STYLE PULLED PORK SLIDERS-PLATING PIXELS
From platingpixels.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love