PULLED PORK CROCKPOT RECIPES RECIPES

Name: Slow-Cooker Pulled Pork Sandwiches
Prep time: 15 min
Cook time: 8 h 15 min
Total time: 8 h 30 min
Yield: 4 servings
Ingredients: 3 tablespoons light brown sugar; 2 teaspoons hot paprika; 1 teaspoon mustard powder; 1/2 teaspoon ground cumin; Kosher salt and freshly ground pepper; 1 3-to-4-pound boneless pork shoulder, trimmed of excess fat; 2 teaspoons vegetable oil; 1/2 cup apple cider vinegar, plus more to taste; 3 tablespoons tomato paste; 6 potato buns; Barbecue sauce and prepared coleslaw, for serving

SLOW-COOKER PULLED PORK SANDWICHES RECIPE | FOOD NET…

Slow-Cooker Pulled Pork Sandwiches Recipe | Food Net… image

Feed a crowd with these Slow-Cooker Pulled Pork Sandwiches, spiced with mustard, paprika and cumin, from Food Network Kitchen.

Provided by Food Network Kitchen

Total Time 8 hours 30 minutes

Prep Time 15 minutes

Cook Time 8 hours 15 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons light brown sugar
2 teaspoons hot paprika
1 teaspoon mustard powder
1/2 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 3-to-4-pound boneless pork shoulder, trimmed of excess fat
2 teaspoons vegetable oil
1/2 cup apple cider vinegar, plus more to taste
3 tablespoons tomato paste
6 potato buns
Barbecue sauce and prepared coleslaw, for serving

Steps:

Combine 1 tablespoon brown sugar, the paprika, mustard powder, cumin, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.
Heat the vegetable oil in a large skillet; add the pork and cook, turning, until browned on all sides, 5 minutes. Remove the pork and transfer to a plate; whisk 3/4 cup water into the drippings in the skillet. Transfer the liquid to a 5-to-6-quart slow cooker.
Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water to the slow cooker and whisk to combine. Add the pork, cover and cook on low, 8 hours.
Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes. Season with salt. Roughly chop the pork and mix in a bowl with 1 cup of the reduced cooking liquid, and salt and vinegar to taste. Serve on buns with barbecue sauce and coleslaw.

Nutrition Facts : Calories 508, FatContent 20 grams, SaturatedFatContent 6 grams, CholesterolContent 152 milligrams, SodiumContent 1,270 milligrams, CarbohydrateContent 31 grams, FiberContent 3 grams, ProteinContent 49 grams

SLOW-COOKER PULLED PORK SANDWICHES RECIPE | FOOD NET…

Slow-Cooker Pulled Pork Sandwiches Recipe | Food Net… image

Feed a crowd with these Slow-Cooker Pulled Pork Sandwiches, spiced with mustard, paprika and cumin, from Food Network Kitchen.

Provided by Food Network Kitchen

Total Time 8 hours 30 minutes

Prep Time 15 minutes

Cook Time 8 hours 15 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons light brown sugar
2 teaspoons hot paprika
1 teaspoon mustard powder
1/2 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 3-to-4-pound boneless pork shoulder, trimmed of excess fat
2 teaspoons vegetable oil
1/2 cup apple cider vinegar, plus more to taste
3 tablespoons tomato paste
6 potato buns
Barbecue sauce and prepared coleslaw, for serving

Steps:

Combine 1 tablespoon brown sugar, the paprika, mustard powder, cumin, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.
Heat the vegetable oil in a large skillet; add the pork and cook, turning, until browned on all sides, 5 minutes. Remove the pork and transfer to a plate; whisk 3/4 cup water into the drippings in the skillet. Transfer the liquid to a 5-to-6-quart slow cooker.
Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water to the slow cooker and whisk to combine. Add the pork, cover and cook on low, 8 hours.
Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes. Season with salt. Roughly chop the pork and mix in a bowl with 1 cup of the reduced cooking liquid, and salt and vinegar to taste. Serve on buns with barbecue sauce and coleslaw.

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