BARBECUE PULLED PORK SLOW COOKER RECIPE RECIPES

Name: Slow-Cooker Barbecue Pulled Pork Sandwiches
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Yield: 6 servings.
Ingredients: 1 lemon-garlic pork loin filet (about 1-1/3 pounds); 1 can (12 ounces) Dr Pepper; 1 bottle (18 ounces) barbecue sauce; 6 hamburger buns, split

SLOW-COOKER BARBECUE PULLED PORK SANDWICHES RECIPE: HOW …

Slow-Cooker Barbecue Pulled Pork Sandwiches Recipe: How … image

“Foolproof” is a perfect way to describe my barbecue pork recipe. With just four ingredients and a slow cooker, you can make these fabulous sandwiches with very little effort. —Sarah Johnson, Chicago, Illinois

Provided by Taste of Home

Categories Lunch

Total Time 07 hours 15 minutes

Prep Time 15 minutes

Cook Time 07 hours 00 minutes

Yield 6 servings.

Number Of Ingredients 4

Ingredients

1 lemon-garlic pork loin filet (about 1-1/3 pounds)
1 can (12 ounces) Dr Pepper
1 bottle (18 ounces) barbecue sauce
6 hamburger buns, split

Steps:

Place pork in a 3-qt. slow cooker. Pour Dr Pepper over top. Cover and cook on low 7-9 hours or until meat is tender., Remove meat; cool slightly. Discard cooking juices. Shred meat with 2 forks and return to slow cooker. Stir in barbecue sauce; heat through. Serve on buns.
Freeze option: Place individual portions of cooled meat mixture and juice in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 348 calories, FatContent 8g fat (2g saturated fat), CholesterolContent 45mg cholesterol, SodiumContent 1695mg sodium, CarbohydrateContent 43g carbohydrate (22g sugars, FiberContent 2g fiber), ProteinContent 25g protein.

SLOW COOKER BBQ PULLED PORK RECIPE - NYT COOKING

Slow Cooker BBQ Pulled Pork Recipe - NYT Cooking 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

Total Time 1

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

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.

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