SLOW-COOKED SHREDDED PORK
The tasty pork filling for these sandwiches requires very little work because it's prepared in the slow cooker. The mild, sweet sauce is appealing. -Shirleymae Haefner, O'Fallon, Missouri
Provided by Taste of Home
Categories Lunch
Time 6h15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Cut roast in half; place in a 3-qt. slow cooker. Top with onion. Combine the beer, chili sauce, brown sugar and horseradish; pour over pork and onion. Cover and cook on low for 6 to 6-1/2 hours or until meat is tender. , Remove pork; shred with 2 forks. Return meat to cooking juices; heat through. Use a slotted spoon to serve on rolls.
Nutrition Facts : Calories 413 calories, Fat 10g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 847mg sodium, Carbohydrate 50g carbohydrate (17g sugars, Fiber 2g fiber), Protein 29g protein.
PULLED PORK (CROCK POT)
I found this pulled pork recipe years ago, and it's a favorite at potlucks. Freezes well for easy quick meals.
Provided by duonyte
Categories Pork
Time 18h30m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Slice one onion and place in crock pot.
- Put in the roast and cover with the other onion, sliced. Pour over the ginger ale. Cover and cook on LOW for about 12 hours. See Note2 below regarding amount of time needed!
- Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.
- Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 4 to 6 hours on LOW.
- Serve with hamburger buns or rolls and additional barbecue sauce. Any leftovers freeze very well.
- TIP: freeze ready-made sandwiches - a scoop of meat on a bun, well-wrapped. These make a great quick meal or snack. To reheat, remove wrapping, wrap in a paper towel, and zap 1-2 minute in the microwave.
- Note: Shoulder or butt are recommended because the meat shreds very well. Other cuts do not shred as readily. It is a fattier cut, but the fat melts away in the cooking and is poured away when you discard the liquid.
- Note 2: I have an older, smaller crock pot. The above times work perfectly for me. But if you have a newer or bigger crock pot, you may need to revise times downward, esp. after the bbq sauce is added. I think you need at least a couple of hours for it all to meld, but that may be all you need. Update: I recently bought a bigger crockpot, I think 5 or 6 qts. I cooked a 6 lb pork shoulder in it for 8 hours and it was shreddable at that point. Shredded, added the sauce, and cooked for another hour or so to meld everything. So use your best judgment on timing!
- Note3: You might want to turn your roast over after it's cooked a while, to ensure more even cooking. I think this may depend on the size and shape of your roast and the size of your slow cooker. Remember that each time you remove the lid you lose heat and be careful, as turning a large piece of meat is awkward.
- Note4: my sister says this takes 2 hours in the Instapot. I don't have one, up to you to figure out the steps.
Nutrition Facts : Calories 335.1, Fat 6.9, SaturatedFat 2, Cholesterol 125.2, Sodium 584.6, Carbohydrate 25.3, Fiber 0.8, Sugar 18.1, Protein 40.2
SLOW COOKER PULLED PORK
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
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
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 SOUTHWEST SHREDDED PORK
This shredded pork shoulder is a set-it-and-forget-it slow-cooker recipe that's easy, versatile and packed with Southwest flavor thanks to tomatoes, black beans, chiles and taco seasoning.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h25m
Yield 12
Number Of Ingredients 9
Steps:
- Spray 5-quart slow cooker with cooking spray. In slow cooker, mix tomatoes, beans, chiles, onions, bell pepper and taco seasoning mix. Add pork shoulder; turn to coat.
- Cover; cook on Low heat setting 8 to 9 hours or until very tender. Remove pork from slow cooker; when cool enough to handle, shred meat with fork. Stir shredded pork back into mixture in slow cooker. Serve with rice; top with remaining ingredients.
Nutrition Facts : Calories 370, Carbohydrate 35 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 27 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 3 g, TransFat 0 g
SLOW COOKER PUERTO RICAN SHREDDED PORK
Very tasty and your slow cooker does most of the work. Serve shredded pork in lettuce wraps or in corn tortillas. Top with pico de gallo, chopped cilantro, and avocado.
Provided by Gene Payne
Categories World Cuisine Recipes Latin American Caribbean
Time 8h45m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet over medium-high heat.
- Use a sharp knife to poke 3 to 5 holes into the pork roast. Stuff about half the garlic into the holes. Cook roast in hot oil to brown completely, about 3 minutes per side. Transfer roast to the crock of a slow cooker.
- Blend orange juice, lime juice, remaining garlic, cumin, salt, and oregano in a blender until smooth; pour over the pork.
- Leave the pork marinating in the orange juice mixture for 10 minutes; turn roast and let other side marinate for 10 minutes.
- Turn slow cooker to Low and cook for 8 hours.
- Remove pork to a cutting board. Shred meat using 2 forks.
- Drain liquid from the slow cooker crock, reserving 1 cup. Return shredded pork to the slow cooker crock, pour reserved liquid over the meat and stir.
- Look on Low until the meat is again hot, 15 to 20 minutes.
Nutrition Facts : Calories 295.9 calories, Carbohydrate 7.7 g, Cholesterol 81.5 mg, Fat 17.6 g, Fiber 0.4 g, Protein 25.9 g, SaturatedFat 5.9 g, Sodium 635 mg, Sugar 4 g
SLOW COOKER SHREDDED PORK
Provided by Kelsey Nixon
Time 10h10m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Combine the tomato sauce, chili powder, brown sugar, coriander and cumin in the base of your slow cooker. Stir to combine and distribute the spices evenly.
- Sprinkle the pork with salt and pepper and place it in the slow cooker. Using tongs, turn the pork to coat it evenly in the sauce. Add in the garlic and onions, stir again. Place the lid on the slow cooker and cook until the pork is tender and beginning to fall apart, on low 8 to 10 hours or on high 4 to 6 hours.
- Transfer the pork to a serving bowl. Allow to cool slightly, and then shred using 2 forks, removing any excess fat.
- Skim any excess fat off of the sauce remaining in the slow cooker. Stir in the lime juice and season with salt and pepper. Add the shredded pork back into the slow cooker and mix it with the sauce that was created during the cooking. You can store the pork in its sauce for 3 to 4 days.
Nutrition Facts : Calories 280, Fat 10 grams, SaturatedFat 3 grams, Cholesterol 101 milligrams, Sodium 567 milligrams, Carbohydrate 13 grams, Fiber 3 grams, Protein 33 grams, Sugar 7 grams
SLOW COOKER TEXAS PULLED PORK
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
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
SEASONED SHREDDED SLOW COOKER PORK
This recipe is so simple that it is almost embarrassing. But the end result is a very tender and flavorful meat. The spices enhance the flavor of the pork without making it spicy at all. Can be used in tacos, burritos, on a sandwich bun, or with its sauce can be served over rice.
Provided by bshemyshua
Categories Lunch/Snacks
Time 4h5m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Place meat in a slow cooker and add water.
- Sprinkle taco seasoning mix over meat.
- Cover and cook on high for 4-5 hours OR low for 6-8 hours.
- Shred meat with two forks and return to pot for 5 minutes more.
- Serve as suggested above.
Nutrition Facts : Calories 335.7, Fat 23.7, SaturatedFat 8.2, Cholesterol 99.8, Sodium 92.6, Protein 28.3
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SLOW COOKER SHREDDED PORK RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
5/5 (1)Total Time 12 hrsCategory MainsCalories 292 per serving
- If using dried ancho and chipotle chiles, toast the chiles in a large skillet over medium-high heat until fragrant, 4 to 6 minutes. (If the chiles begin to smoke at any point, lower the heat.) Tip the chiles onto a plate and let cool slightly. Wearing gloves, remove and discard the stem and seeds from the chiles and tear the chiles into pieces. Place the pieces in a small bowl, add enough warm water to cover, and let soak until softened but not mushy, about 20 minutes. Drain well. If using ancho and chipotle chile powders, hop on down to step 2.
- Toss the soaked chile pieces or chile powders, pineapple juice, garlic, brown sugar, cumin, and cloves in a blender and process until smooth, about 30 seconds. Dump the mixture in your slow cooker. Season the pork quite generously with salt and pepper on all side and then add the pork to your slow cooker and turn to coat it evenly with the chile mixture. Cover and cook until the pork is really tender. Plan on 9 to 11 hours on low or 5 to 7 hours on high.
- Transfer the pork to a large bowl and let it cool slightly. Meanwhile, pour the braising liquid into a fat separator or a shallow bowl and set aside for at least 10 minutes to allow the fat to float to the surface.
- Shred the pork into bite-size pieces using a fork in each hand or your fingers, discarding any chunks of fat.
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- Combine onion, ketchup, tomato paste, apple cider vinegar and spices in the bowl of a slow cooker.
- Season pork shoulder all over with salt and pepper then add to slow cooker, covering it with ketchup mixture.
- Cover and cook until very tender (the meat should fall apart easily with a fork!), on HIGH for 5 to 6 hours or on LOW for 8 to 10 hours.
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