Slow Cooker Pulled Pork Recipes

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SLOW COOKER PULLED PORK



Slow Cooker Pulled Pork image

Provided by Food Network

Categories     main-dish

Time 8h50m

Yield 8 Servings

Number Of Ingredients 8

1 cup ketchup
½ cup Maker's Mark® Bourbon
¼ cup cider vinegar
½ cup packed dark brown sugar
1 tablespoon smoked paprika
Kosher salt and freshly ground black pepper
4 pounds boneless, untrimmed pork shoulder blade roast (Boston butt)
Slider buns, for serving

Steps:

  • 1. In a medium saucepan, stir together the ketchup, bourbon, ¼ cup brown sugar, and ½ teaspoon smoked paprika. Bring to a boil, then reduce the heat to simmer for 10 minutes. 2. Meanwhile, in a 5- to 6-quart slow-cooker bowl, combine the remaining ¼ cup brown sugar, 2 teaspoons smoked paprika, 1½ teaspoons salt, and 1 tablespoon freshly ground black pepper. Add the pork and rub the mixture all over the meat. Turn the pork fat side up. 3. Pour ¼ cup sauce and 1 cup water into the slow-cooker bowl. Refrigerate the remaining sauce for serving. Cover and cook as the manufacturer directs on the low setting until the meat is falling-apart tender, about 8 hours. 4. Carefully transfer the meat to a large bowl; discard the fat and skin. Using two forks, shred the meat into small pieces. Carefully pour the sauce from the slow cooker into fat separator. Pour the sauce over meat, leaving behind and then discarding the fat. Serve in the buns with the reserved sauce.

ULTIMATE SLOW COOKER PULLED PORK



Ultimate Slow Cooker Pulled Pork image

Pulled pork is perfect for the slow cooker. Cooking the pork low and very slow is the secret to the juiciest and most tender pulled pork. Serve the pork as is or feel free to stir in your favorite barbecue or other sauces at the end of cooking.

Provided by Adam and Joanne Gallagher

Categories     Dinner

Time 8h30m

Yield Makes approximately 3 1/2 pounds, 10 servings

Number Of Ingredients 17

1 (4 1/2 to 5 pound) boneless or bone-in pork shoulder (also known as pork butt), twine or netting removed
2 teaspoons salt, plus more as needed
1 teaspoon fresh ground black pepper
2 tablespoons neutral flavored oil
1 medium onion, peeled and chopped small
4 cloves garlic, peeled and minced
2 tablespoons tomato paste
1 tablespoon ancho or mild chili powder, see our homemade chili powder recipe
2 teaspoons ground cumin
1 cup water
3 tablespoons apple cider vinegar
1 tablespoon fish sauce or 1 tablespoon Worcestershire sauce
Bread rolls
Coleslaw, see our mayonnaise based coleslaw recipe or our mayo-free coleslaw
Pickles
Barbecue sauce, see our bacon bourbon barbecue sauce recipe
Hot Sauce

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.

Nutrition Facts : ServingSize 1/10 of the recipe (assumes 10 servings), Calories 404, Protein 28 g, Carbohydrate 2 g, Fiber 0 g, Sugar 1 g, Fat 31 g, SaturatedFat 11 g, Cholesterol 109 mg

SLOW-COOKER PULLED PORK SANDWICHES



Slow-Cooker Pulled Pork Sandwiches image

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

3 tablespoons light brown sugar
2 teaspoons hot paprika
1 teaspoon mustard powder
1/2 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 3-to-4-pound boneless pork shoulder, trimmed of excess fat
2 teaspoons vegetable oil
1/2 cup apple cider vinegar, plus more to taste
3 tablespoons tomato paste
6 potato buns
Barbecue sauce and prepared coleslaw, for serving

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 TEXAS PULLED PORK



Slow Cooker Texas Pulled Pork image

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

1 teaspoon vegetable oil
1 (4 pound) pork shoulder roast
1 cup barbeque sauce
½ cup apple cider vinegar
½ cup chicken broth
¼ cup light brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 extra large onion, chopped
2 large cloves garlic, crushed
1 ½ teaspoons dried thyme
8 hamburger buns, split
2 tablespoons butter, or as needed

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

SLOW-COOKER PULLED PORK



Slow-Cooker Pulled Pork image

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

1 tablespoon paprika
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon packed brown sugar
1 boneless pork shoulder roast (2 1/2 to 3 lb)
1/4 cup water
1 cup barbecue sauce

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 PULLED PORK



Slow Cooker BBQ Pulled Pork image

If you've spent any time on Pinterest or food blogs, you've likely come across a recipe for three-ingredient barbecue pulled pork that can be made in the slow cooker. Methods and ingredients vary, but the recipe almost always calls for boneless pork shoulder, some sort of dark cola (usually Dr Pepper or root beer) and barbecue sauce. Dubious? We were too, so we asked the members of our NYT Cooking Community Facebook page if anyone had ever made it and if they liked it. We received more than 150 very opinionated responses. Many readers have come up with their own clever twists, like using coffee or beer in place of cola, adding onions or chipotles, rubbing the meat with a spice blend and searing the meat before cooking. We tried cooking it a few different ways and found we liked this adaptation best. It calls for a few more ingredients and an extra step or two, but it's got layers of flavor and it's still mostly fuss-free. (You can find the pressure-cooker version of this recipe here.)

Provided by Margaux Laskey

Categories     meat, sandwiches, main course

Time 10h

Yield 6 to 8 servings

Number Of Ingredients 11

1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons hot or sweet smoked paprika
2 teaspoons salt, plus more to taste
1 teaspoon black pepper, plus more to taste
3 to 4 pound boneless pork shoulder or pork butt, trimmed of most of its excess fat
2 tablespoons vegetable oil, plus additional for greasing
1 yellow onion, chopped (optional)
1 (12-ounce) can dark soda, like Dr Pepper, root beer, cola or birch beer
1/2 to 1 1/2 cups homemade or store-bought barbecue sauce
Hot sauce (optional)

Steps:

  • In a small bowl, combine the garlic and onion powders, smoked paprika, salt and black pepper. Rub the spice mixture all over the pork. If you have time, cover with plastic wrap and refrigerate for 2 hours or up to overnight. If you don't, no worries; proceed to Step 2.
  • Lightly grease the crock of a slow cooker. Heat 2 tablespoons vegetable oil in a large skillet over medium-high. Sear the pork until golden brown on all sides, about 2 minutes each side. Add onion, if using, to the slow cooker. Add the pork on top of the onion. Pour soda over the pork and set the slow cooker to low for 6 to 8 hours, until the meat has collapsed and shreds easily.
  • Drain most of the liquid from the slow cooker and shred the meat directly in the pot. Add about 1/2 cup of the barbecue sauce and stir to combine. (At this point, if you like crisp bits in your pulled pork, you can spread the shredded pork on a sheet pan and place under a broiler for a couple minutes then return to the slow cooker.) Taste and add more barbecue sauce, hot sauce, salt or pepper, if desired. Serve with soft rolls and extra sauce on the side.

SLOW COOKER BBQ PULLED PORK



Slow Cooker BBQ Pulled Pork image

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.

SLOW COOKER PULLED PORK



Slow Cooker Pulled Pork image

Pork simmered in root beer makes all the difference. Topped with your favorite BBQ sauce, it's sure to bring rave reviews.

Provided by Livie's Mommy

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 7h10m

Yield 8

Number Of Ingredients 4

1 (2 pound) pork tenderloin
1 (12 fluid ounce) can or bottle root beer
1 (18 ounce) bottle your favorite barbecue sauce
8 hamburger buns, split and lightly toasted

Steps:

  • Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.

Nutrition Facts : Calories 335.3 calories, Carbohydrate 49.4 g, Cholesterol 49.1 mg, Fat 5 g, Fiber 1.5 g, Protein 21.2 g, SaturatedFat 1.4 g, Sodium 990.1 mg, Sugar 21.3 g

SLOW COOKER PULLED PORK



Slow cooker pulled pork image

Succulent pulled pork spiced with paprika and cinnamon is oh-so simple when you make it in the slow cooker. Serve with fennel and apple slices in bread rolls

Provided by Miriam Nice

Categories     Dinner, Main course

Time 8h10m

Number Of Ingredients 18

2kg pork shoulder, skin removed
1 onion, sliced
2 tsp smoked paprika
½ tsp cinnamon
1 tbsp flour
2 tsp oil
4 garlic cloves, crushed
160ml cloudy apple juice
1 tbsp black treacle
2 tbsp honey
3 tbsp apple cider vinegar
50g onion marmalade
1 fennel bulb, sliced thinly
1 apple, sliced thinly
juice 1 lemon
8 - 10 bread rolls
English mustard
mayonnaise (optional)

Steps:

  • Put the onion slices at the bottom of the slow cooker. In a small bowl mix together 1 tbsp salt with 1 tsp ground black pepper, the smoked paprika and cinnamon. Put the flour onto a plate then rub the spice mixture over the pork.
  • Heat the oil in a large frying pan and roll the spiced pork in the flour before putting it into the pan to sear it on all sides. Once the meat is starting to pick up a golden colour pop it on top of the onion slices in the slow cooker.
  • In a large jug combine all the ingredients for slow cooking the pork then pour over the meat. Pop the lid on and cook on the low setting for 8 hours.
  • When you're ready to serve, take the meat out of the slow cooker leaving the cooking liquor behind. Put the cooked meat on a roasting tray or large shallow bowl and pull it into bite-size chunks and shred with 2 forks. Ladle a little of the cooking juices over the pork and mix together.
  • Toss the fennel and apple slices in the lemon juice and season well then serve along with the pulled pork in bread rolls. Spread the rolls with a little English mustard and mayonnaise if you like.

Nutrition Facts : Calories 325 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 1.7 milligram of sodium

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From thekitchn.com


SLOW COOKER PULLED PORK RECIPE - COOK WITH CAMPBELLS CANADA
Directions. In a heavy bottom skillet, warm oil over medium heat and brown pork roast all over, about 10 minutes. Transfer to slow cooker. Add onions, garlic, paprika, bay leaf, brown sugar and cider vinegar, tomato soup, broth, and orange juice. Cook, covered, on high setting for 4 hours or on low setting for 7 to 8 hours.
From cookwithcampbells.ca


SLOW COOKER PULLED PORK RECIPE - THE GUNNY SACK
Add the water to the slow cooker, cover and cook until tender. Depending on your slow cooker, it takes 3-4 hours on high or 6-8 hours on low. Shred the pulled pork with two forks. Remove excess liquid, if desired. You can stop at this point to enjoy the pulled pork plain. Make into sandwiches or use for tacos, nachos, or fried rice.
From thegunnysack.com


EASY SLOW COOKER PULLED PORK | AUSTRALIAN PORK
Easy Slow Cooker Pulled Pork Prep time 10 minutes Cook time 6 hours Serves 8 people Make dinner time simple with this delicious pulled pork base recipe. Check out some of the tasty recipes you can make with this base below: Pulled Pork Sliders Pulled Pork Soft Tacos Pulled Pork Quesadillas Pulled Pork Pastry Puffs Pulled Pork Shepherd's Pie
From pork.com.au


THE EASIEST SLOW COOKER PULLED PORK - FIFTEEN SPATULAS
2018-06-25 Cover with a lid and cook on low for about 8 hours, until it reaches an internal temperature of 190F. When the pork is done cooking, remove it to a board, and let cool for at least 20 minutes before shredding with a fork. Take the leftover liquid from the crockpot and strain it to remove any solids.
From fifteenspatulas.com


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