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
DEEP-DISH SAUSAGE PATTY PIZZA RECIPE - PILLSBURY.COM
This five star-rated pizza packs a punch of hearty flavor! With a pan-size sausage patty layered on top of Pillsbury™ pizza crust along with loads of melty cheese and warm tomato sauce, each slice truly is a pizza lover’s paradise (and, dare we say it, better than takeout).
Provided by Pillsbury Kitchens
Total Time 1 hours 15 minutes
Prep Time 35 minutes
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 400°F. In 2-quart saucepan, heat 2 tablespoons oil over medium-high heat. Add onion and garlic; cook about 4 minutes, stirring constantly, until onion is tender. Stir in tomatoes, basil, bay leaf, salt and pepper. Reduce heat to medium-low. Simmer uncovered 20 minutes, stirring occasionally. Stir in reserved tomato juice. (Sauce should be thick.) Remove and discard bay leaf.
- Meanwhile, spray 12-inch skillet with Crisco® Original No-Stick Cooking Spray. Spread sausage over bottom of skillet into large patty. Cook over medium-high heat 5 to 8 minutes on each side, turning once, until no longer pink in center. (If necessary, cut patty in half or into quarters to turn.)
- Coat bottom and side of 12-inch cast-iron skillet or other ovenproof skillet with 1 tablespoon oil; sprinkle with cornmeal. Unroll pizza crust dough in skillet; press on bottom and at least halfway up side. Brush dough with remaining 1 tablespoon oil; prick bottom and sides of dough with fork. Sprinkle mozzarella cheese over dough. Top with sausage patty, keeping patty in one piece.
- Bake 15 to 18 minutes or until crust is light golden brown. Spread sauce over sausage. Bake 5 to 10 minutes longer or until crust is golden brown. Sprinkle with Parmesan cheese. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 520 , CarbohydrateContent 33 g, CholesterolContent 55 mg, FatContent 1 , FiberContent 2 g, ProteinContent 27 g, SaturatedFatContent 13 g, ServingSize 1 Serving, SodiumContent 1360 mg, SugarContent 7 g, TransFatContent 0 g
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ULTIMATE SLOW COOKER PULLED PORK - INSPIRED TASTE
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Reviews 4.9
Total Time 8 hours 30 minutes
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Calories 404 per serving
- 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.
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