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
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 GEORGIA PULLED PORK BARBECUE
Number Of Ingredients 0
Steps:
- Prepare the roast: Put the quartered onions in the bottom of a 5- to 6-quart slow cooker. Mix the brown sugar, smoked paprika, 2 teaspoons salt and a pinch of black pepper and rub it all over the pork roast. Add the roast to the slow cooker on top of the onions.Make the sauce: Chop the onion and puree in a blender. You may need to add a drop of water to the blender to help the onions completely puree. Place the pureed onion in a 2-quart saucepan with 1/4 cup water. Bring to a boil, then reduce the heat to medium low. Cook, stirring constantly, until the water has almost evaporated, about 5 minutes. Add the vinegar, tomato juice, 1/2 tablespoon black pepper, the garlic powder, cayenne and hot sauce and mix well. Increase the heat to medium high, return to a boil, then stir in the sugar. Remove from the heat.Drizzle 1 cup sauce over the roast in the slow cooker. Continue to cook the remaining sauce over low heat for 30 to 40 minutes, allowing it to reduce by half. Then remove the sauce from the heat, allow it to cool completely and refrigerate for later use.Meanwhile, cook the roast in the slow cooker on low for 8 to 12 hours, checking after 8 hours for tenderness. Remove the meat and onions from the slow cooker. Discard the onions and finely shred the pork, using two forks. Reserve the juices from the slow cooker to add to the meat for desired juiciness. Season with salt and pepper to taste. Serve on buns with a little mustard and coleslaw.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 26
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