SLOW-COOKER PULLED PORK WITH ROOT BEER SAUCE RECIPE ...
Make melt-in-your mouth pork for easy sandwiches with a surprising secret ingredient--taste it and you'll be a believer.
Provided by Betty Crocker Kitchens
Total Time 7 hours 15 minutes
Prep Time 35 minutes
Yield 12
Number Of Ingredients 9
Steps:
- In 10-inch skillet, heat oil over high heat. Cook pork roast in oil 6 to 10 minutes or until brown on all sides.
- In 3- to 4-quart slow cooker, place pork roast, 2 teaspoon salt, the pepper, onion and 1 cup of the root beer. Cover; cook on Low heat setting 7 to 8 hours.
- About 30 minutes before serving, in 4-quart saucepan or Dutch oven, heat remaining 2 cups root beer, the chili sauce and 1/2 teaspoon salt to boiling over medium-high heat. Reduce heat to medium. Cook 8 to 10 minutes, stirring occasionally, until mixture is glossy and reduced to 2 1/2 to 3 cups.
- Remove pork from slow cooker, discarding cooking liquid. Shred pork, using 2 forks to pull pork apart. Stir in chili sauce mixture. To serve, spoon about 1/2 cup pork mixture in each bun.
Nutrition Facts : Calories 370 , CarbohydrateContent 34 g, CholesterolContent 70 mg, FatContent 0 , FiberContent 3 g, ProteinContent 30 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving, SodiumContent 1130 mg, SugarContent 14 g, TransFatContent 0 g
RECIPE: EASIEST SLOW COOKER PULLED PORK | KITCHN
This dead-simple pulled pork acts as the base for tacos or BBQ sandwiches with a salt, pepper, and brown sugar rub. So easy, you'll want to commit it to memory.
Provided by Patty Catalano
Categories Main dish Lunch Dinner School lunch
Total Time 43800S
Prep Time 600S
Cook Time 43200S
Yield 10
Number Of Ingredients 16
Steps:
- Trim off any large pieces of fat from the surface of the pork. Sprinkle the salt, sugar, and pepper evenly over all sides of the pork, then pat the seasonings into the meat. If not cooking immediately, place in a large bowl, cover with plastic wrap, and refrigerate overnight.
- When ready to cook, place the pork shoulder (and any accumulated juices if seasoned overnight) in a 6-quart or larger slow cooker. Pour the water, around, but not on top of, the pork. Scatter the garlic and onion around the pork.
- Cover and cook on the LOW setting until the meat is tender and can be easily shredded, 10 to 12 hours. Transfer the pork to a clean cutting board or rimmed baking sheet. When it is cool enough to handle, use 2 forks or your fingers to shred the meat into bite-sized pieces. Discard the bone (if present) and any large pieces of fat.
- Pour the cooking liquid through a fine-mesh strainer into a measuring cup or bowl and discard the solids. Skim the fat from the surface of the cooking liquid. Reserve the cooking liquid to keep leftovers moist. Transfer to a serving bowl if serving as-is. If serving as tacos or barbecue sandwiches, transfer back to the slow cooker for seasoning.
- Option 1: TacosSprinkle the pulled pork with the low-sodium taco seasoning mix and toss to coat. Serve on warm tortillas with jalapenos, tomato, and onion, or your favorite taco toppings.
- Option 2: Barbecue SandwichesAdd barbecue sauce to the pulled pork and toss to coat. Serve on hamburger buns with pickles, more barbecue sauce, and coleslaw, if desired.
Nutrition Facts : SaturatedFatContent 18.7 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 3.8 g, SugarContent 2.4 g, ServingSize Serves 10, ProteinContent 51.8 g, FatContent 54.0 g, Calories 723 cal, SodiumContent 765.8 mg, FiberContent 0.4 g, CholesterolContent 0 mg
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