PULLED PORK DRY RUB CROCK POT RECIPES
PULLED PORK IN THE CROCK POT RECIPE - FOOD.COM
This is an easy recipe to make. The meat will fall to pieces. You can also put in pressure cooker. Follow same directions except place roast and can of root beer in the pressure cooker. Cook on high pressure for one hour and follow the rest of the directions.
Total Time 8 hours 5 minutes
Prep Time 5 minutes
Cook Time 8 hours
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Put dry rub on pork night before. Let sit in fridge all night.
- Place the pork in a slow cooker; pour the root beer over the meat.
- Cover and cook on low until well cooked. I turn the meat over half way through cooking because the top since it isn't submersed in the cooking liquid isn't as tender. It takes about 6-8 hours.
- Drain meat well and shred. Place back in the crockpot or in a bowl stir in one bottle of barbecue sauce and serve on buns.
- *****If you don't have rootbeer substitute water and fill till it covers the meat.
Nutrition Facts : Calories 720.4, FatContent 23.6, SaturatedFatContent 7.5, CholesterolContent 190.4, SodiumContent 3551, CarbohydrateContent 55.5, FiberContent 2.4, SugarContent 27.6, ProteinContent 67.2
SLOW COOKER PULLED PORK WITH DRY RUB - BIGOVEN
"A versatile dry rub on a pork roast, slow cooked in the crock pot for pulled pork. Perfect for sandwiches and usually paired with coleslaw."
Total Time 30 minutes
Prep Time 30 minutes
Yield 16
Number Of Ingredients 11
Steps:
- "Dry rub: most dry rubs prescribe to a formula 8-3-1-1. 8 parts sugar, 3 parts salt, 1 part pepper and 1 part signature spices. I find most of these either too sweet or too salty. Feel free to use your favourite dry rub recipe. With a four pound roast I find this mix does the job fine. Combine 4 tablespoons brown sugar, 2 tablespoons seasoning salt (any salt/pepper/garlic blend will do), 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon chilli powder and 1 tablespoon basil. Massage dry rub to cover all surfaces of roast. Form a bed of sliced onion in the bottom of the crock pot. Place dry rubbed roast on the bed. Drizzle Worcestershire and cider vinegar evenly over the top. Add barbeque sauce, cover and cook on high for first hour. Reduce to low and cook for another four hours. Reduce to keep warm and shred roast with two forks. Stir and let sit covered and warmed for half hour (this is a good time to mix your coleslaw.)"
Nutrition Facts : Calories 333 calories, FatContent 23.0180987040596 g, CarbohydrateContent 11.3948775048016 g, CholesterolContent 80.512645675 mg, FiberContent 0.478507039838563 g, ProteinContent 19.2050563260934 g, SaturatedFatContent 7.95723646721881 g, ServingSize 1 1 Serving (142g), SodiumContent 977.393061472417 mg, SugarContent 10.9163704649631 g, TransFatContent 2.35844275240791 g
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