ULTIMATE SLOW COOKER PULLED PORK - INSPIRED TASTE
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
Total Time 8 hours 30 minutes
Prep Time 30 minutes
Cook Time 8 hours 0 minutes
Yield Makes approximately 3 1/2 pounds, 10 servings
Number Of Ingredients 17
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, ProteinContent 28 g, CarbohydrateContent 2 g, FiberContent 0 g, SugarContent 1 g, FatContent 31 g, SaturatedFatContent 11 g, CholesterolContent 109 mg
PERFECTLY BAKED BEANS RECIPE | REE DRUMMOND | FOOD NETWORK
Provided by Ree Drummond : Food Network
Categories side-dish
Total Time 2 hours 30 minutes
Cook Time 30 minutes
Yield 18 servings
Number Of Ingredients 13
Steps:
- Adjust the oven rack to the lower-middle position and preheat the oven to 325 degrees F.
- Fry the regular chopped bacon in a large, deep skillet until the bacon has partially cooked and released about 1/4 cup drippings. Add the onions, peppers and jalapenos, and saute until tender, about 5 minutes. Add the beans, barbecue sauce, brown sugar, vinegar, ketchup, mustard and chipotles, and bring to a simmer. (If the skillet is not large enough, add the beans and heat to a simmer and then transfer to a large bowl and stir in the remaining ingredients). Pour the flavored beans into an aluminum pan. Top with the uncooked slices of bacon (you can halve the slices if you like). Then bake until the beans are bubbly and the sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.
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