JACKFRUIT PULLED PORK SLOW COOKER RECIPES

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SLOW COOKER PULLED PORK (FROM SCRATCH) - SKINNYTASTE



Slow Cooker Pulled Pork (from scratch) - Skinnytaste image

This easy Slow Cooker Pulled Pork is made with my homemade BBQ sauce – it smells incredible while it slow cooks all day and comes out tender and delicious.

Provided by Gina

Categories     Dinner    Lunch

Total Time 425 minutes

Prep Time 5 minutes

Cook Time 420 minutes

Yield 8

Number Of Ingredients 6

2.5 lb boneless pork loin roast (center cut, trimmed of all fat)
2 tsp red wine vinegar
2 tsp Hickory liquid smoke
1 tsp garlic powder
1 tsp sea salt
1 cup Homemade Kansas City BBQ Sauce

Steps:

  • Place pork in the slow cooker and season with salt, vinegar, garlic powder and liquid smoke.
  • Cover and cook low 8 to 12 hours, until tender.
  • Remove pork and transfer onto a large dish; reserve all the liquid into a cup and set aside.
  • Shred the pork with two forks and put it back into the slow cooker along with about 3/4 cup of the reserved liquid and the BBQ sauce (for every 3 oz cooked pork, I used 2 tbsp BBQ sauce).
  • Cook on high 1 more hour.

Nutrition Facts : ServingSize 3 oz pork + 2 tbsp sauce, Calories 203 kcal, CarbohydrateContent 12.5 g, ProteinContent 30.5 g, FatContent 3 g, SodiumContent 593.5 mg, FiberContent 0.5 g, SugarContent 10.5 g, SaturatedFatContent 1 g, CholesterolContent 92 mg

INSTANT POT PULLED PORK - THE BEST BBQ PULLED PORK!



Instant Pot Pulled Pork - The BEST BBQ Pulled Pork! image

This Instant Pot Pulled Pork recipe makes the best BBQ pulled pork! The shredded pork is unbelievably tender, with a flavorful pulled pork rub and cooked in a delicious sauce. It's perfect for making pulled pork sandwiches, wrapping in tortillas, or adding to nachos or salads.

Provided by Kristine

Categories     Main Course

Total Time 120 minutes

Prep Time 20 minutes

Cook Time 60 minutes

Yield 8

Number Of Ingredients 17

1 tablespoon brown sugar
1 tablespoon chili powder
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon black pepper
3-4 pound boneless pork shoulder/pork butt*
2 tablespoons olive oil
1 cup reduced sodium chicken broth
1 cup barbecue sauce (plus more for serving)
2 tablespoons apple cider vinegar
2 tablespoons honey (or brown sugar)
1 tablespoon cornstarch
1 tablespoon water
8 burger buns (for serving, toasted if desired)

Steps:

  • In a small bowl, stir together all spice rub ingredients until well combined.
  • Cut the pork into 4 pieces and trim off excess fat. Rub the pork on all sides with the spice rub.
  • Pour olive oil into Instant Pot insert and turn it on saute mode. When the pot is hot, place the pork in the Instant Pot and brown on all sides. You may need to do this in two batches. Transfer the browned pork to a clean plate.
  • Turn off Instant Pot. Pour about half of the chicken broth into the pot and use a rubber spatula to scrape up any browned bits off of the bottom of the pot. Add the rest of the broth, the barbecue sauce, apple cider vinegar and honey (or brown sugar). Stir to combine.
  • Return the pork to the Instant Pot. Close the lid. Turn the steam release valve to the sealing position. Set the Instant Pot to pressure cook at high pressure for 60 minutes.
  • The Instant Pot will take about 15 minutes to pressurize and then the cook time will begin. When the cook time is done, allow the pressure to release naturally for 20 minutes (just leave the Instant Pot alone). Then, quick release any remaining pressure by carefully turning the steam release valve to the venting position (use either the handle of a long spoon or a potholder to turn the valve).
  • Transfer pork to a large bowl.
  • In a small bowl, stir together cornstarch and water until dissolved. Stir the cornstarch mixture into the sauce in the Instant Pot. Turn the Instant Pot on saute and cook the sauce, stirring occasionally, until slightly thickened, 4-5 minutes. Turn off the Instant Pot.
  • Meanwhile, use two forks to shred the pork. Stir it back into the thickened sauce. Serve pork on burger buns topped with additional barbecue sauce, if desired.

Nutrition Facts : ServingSize 1 /8 of recipe, Calories 356 kcal, CarbohydrateContent 23 g, ProteinContent 33 g, FatContent 14 g, SaturatedFatContent 4 g, CholesterolContent 102 mg, SodiumContent 651 mg, FiberContent 1 g, SugarContent 18 g

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