Slow Cooker Pulled Pork Loin With Applesauce Recipe 445

SLOW COOKER TEXAS PULLED PORK

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.

SWEET AND SMOKY SLOW-COOKED PULLED PORK LOIN

Steps:

• Cut each pork tenderloin into 4 pieces and place into a slow cooker; set to High.
• Stir onions, barbecue sauce, crushed tomatoes, diet soda, Worcestershire sauce, garlic, liquid smoke flavoring, paprika, red pepper flakes, cinnamon, and nutmeg in a bowl; pour mixture over pork tenderloin pieces. Cover and cook until tenderloin pieces begin to shred at the edges, 3 to 4 hours.
• Shred meat using 2 forks; reduce slow cooker setting to Low and cook 1 more hour.

SLOW-COOKER PULLED PORK

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.

PERFECT SLOW COOKER PULLED PORK

Steps:

• Place the pork in your slow cooker.
• In a medium bowl, whisk together the barbecue sauce ingredients. Pour over the pork and use your hands to make sure the pork is well-coated.
• Cover and cook on LOW for 8 hours.
• Carefully remove the lid (hot steam will escape). Increase the heat to HIGH. Use two forks to shred the meat and mix it well with the sauce (remove the butcher twine if needed). Cover and cook until slightly thickened, 15-30 more minutes, then serve.

ULTIMATE SLOW COOKER PULLED PORK

Steps:

• Rub the pork with salt and pepper, and then set aside while you prepare the remaining ingredients. (See notes below if you plan to sear the pork first).
• Heat oil in a wide skillet over medium heat. Add the onions and garlic then cook, occasionally stirring, until they are sweet and browned around the edges. Stir in the tomato paste, chili powder, and cumin. Cook, stirring until the tomato paste turns from bright red to orange in color; about 3 minutes. Add the water, apple cider vinegar, and fish sauce and cook for about 1 minute, scraping up the browned bits on the bottom of the pan.
• Rest the seasoned pork in the bottom of a slow cooker then pour the onion and spice mixture on top. Wiggle the pork around the bottom of the slow cooker so that some of the onion and spice mixture slides underneath. Cover with lid and cook until the pork can be easily shredded; LOW for 6 to 8 hours or HIGH for 4 to 6.
• Turn off the slow cooker and transfer the pork to a cutting board. If the pork has a bone in it, remove and discard it. Use two forks to shred the meat, discarding any connective tissue, and large clumps of fat.
• Remove the cooking liquid and skim most of the fat from its surface. Discard the fat then set the cooking liquid aside.
• If using barbecue sauce, add it to the slow cooker and stir in the shredded pork. For even more flavor, add back some of the reserved cooking liquid. If you're not using barbecue sauce, add the shredded pork and the cooking liquid back to the slow cooker. Taste and season with salt, additional vinegar, or hot sauce as needed.

COULDN'T BE EASIER BBQ PORK TENDERLOIN (CROCK POT)

Steps:

• Salt and pepper pork loin and place in crock pot.
• Add garlic and onion.
• Pour BBQ sauce over meat.
• Add hot sauce and stir to evenly distribute.
• Cook on LOW for 6-7 hours.

CROCK POT APPLESAUCE PORK ROAST

Steps:

• Season the roast with the salt, pepper and garlic powder.
• Place in your slow cooker and top with the sliced onions tucked on the side of the roast and applesauce poured on top. Cook on low for 8 hours.
• Remove the roast from the slow cooker and place on a cutting board covered with foil to keep warm.
• Pour the juices from the slow cooker into a pot over medium heat and bring to a boil.
• Mix the cornstarch together with the gravy in a small bowl until smooth, then slowly add to the pot of gravy while whisking.
• Bring back to a boil, reduce to a simmer and cook for 10 minutes.
• Slice the pork, place on a serving platter and pour the gravy over the top.

SLOW COOKER PULLED PORK TENDERLOIN

Steps:

• Slice the onion into half moon shapes, and place in a gallon-size freezer bag.
• Add the pork tenderloin to the bag followed by the barbecue sauce and black pepper. Seal the bag.
• Place the bag in the freezer for up to 3 months.
• Pull the bag out of the freezer the night before you want to cook the pork.
• To cook the pork, dump the entire bag in the slow cooker, and cook on HIGH for 4-6 hours.
• After 4 hours, test the pork by trying to shred it with 2 forks; it should easily shred. If not, place it back in the slow cooker for another hour.
• Serve the shredded pork on hamburger buns with extra barbecue sauce and any toppings you like.

BBQ PORK TENDERLOIN IN THE CROCK POT

Steps:

• Remove the pork tenderloin from the package, and place it on a cutting board.
• In a small bowl combine the salt, smoked paprika, garlic powder, and onion powder. Mix to combine.
• Rub your spice mixture all over the tenderloin, and then place it in the bottom of your slow cooker.
• Add the water or chicken stock to the bottom of the slow cooker (don't pour it over the pork, though, so that you don't wash off your spice rub).
• Add the lid and cook on high for 4-5 hours, or until the tenderloin is easy to shred with a fork.
• Remove the pork from the crock pot, and shred with 2 forks. Return it to the slow cooker, and mix it with any liquid that might have remained in the bottom of the slow cooker.
• Add your BBQ sauce, and stir to combine. Adjust salt and BBQ amounts to your liking, serve warm.