SLOW-COOKER PULLED PORK RECIPE - BETTYCROCKER.COM
Bring out your inner BBQ master with this Slow-Cooker Pulled Pork recipe. Just 10 easy minutes of prep, and then let the slow cooker do most of the work for you. Once the pork roast is cooked and tender, shred it up and choose your level of spice by adding in your family's favorite BBQ sauce for delicious smoky or spicy pulled pork that makes you the kitchen hero.
Provided by Sarah Caron
Total Time 7 hours 45 minutes
Prep Time 10 minutes
Yield 4
Number Of Ingredients 7
Steps:
- In small bowl, stir together paprika, salt, garlic powder and brown sugar.
- Spray 5- to 6-quart slow cooker with cooking spray. Rub paprika mixture on pork to cover completely. Place pork in slow cooker. Pour water around pork.
- Cover; cook on Low heat setting 7 to 8 hours or High heat setting 3 to 4 hours, until extremely tender.
- Transfer pork to cutting board. Let rest until cool enough to handle. Use 2 forks to shred pork.
- Discard liquid in slow cooker. Wipe out slow cooker. Spray slow cooker with cooking spray. Return shredded pork to slow cooker; stir in barbecue sauce until well mixed. Cover; cook on High heat setting 10 to 15 minutes or until hot.
Nutrition Facts : Calories 670 , CarbohydrateContent 31 g, CholesterolContent 175 mg, FatContent 2 , FiberContent 1 g, ProteinContent 60 g, SaturatedFatContent 12 g, ServingSize About 1 Cup, SodiumContent 1410 mg, SugarContent 24 g, TransFatContent 0 g
SWEET AND SAVORY SLOW COOKER PULLED PORK RECIPE | ALLRECIPES
This is a sweet and savory pulled pork that combines many techniques for the best flavor. The slow cooker makes the meat fall off the bone!
Provided by strayredbolt
Categories Pulled Pork
Total Time 15 hours 5 minutes
Prep Time 20 minutes
Cook Time 6 hours 15 minutes
Yield 10 servings
Number Of Ingredients 20
Steps:
- Place the pork shoulder roast into a large plastic bag, pour 1 cup of root beer over the meat, and squeeze out all the air from the bag. Seal the bag closed, and refrigerate 6 hours to overnight.
- The next day, mix together the light brown sugar, kosher salt, black pepper, paprika, dry mustard, onion powder, garlic salt, celery salt, cinnamon, ginger, and nutmeg in a bowl.
- Remove the meat from the marinade, and shake off the excess. Rub the meat all over with the spice mixture, wrap in plastic wrap, and refrigerate for 30 minutes to 2 hours.
- Mix together the balsamic vinegar, 1 1/2 cups of root beer, whiskey, and brown sugar in a bowl, and stir until the sugar dissolves.
- Heat the olive oil in a skillet over medium-high heat, and sear the meat on all sides until the meat develops a brown crust, about 3 minutes per side. Place the seared meat into a slow cooker. Pour the balsamic vinegar-root beer mixture over the meat, set the slow cooker to High, and cook for 6 to 8 hours.
- Remove the roast from the slow cooker, and shred with 2 forks. Discard the bones and all but 1 cup of the liquid in the slow cooker. Return the shredded meat to the cooker, mix in the barbecue sauce, and let sit on Low until ready to serve. Serve piled on buns.
Nutrition Facts : Calories 485.4 calories, CarbohydrateContent 45.5 g, CholesterolContent 81.4 mg, FatContent 19.1 g, FiberContent 1.5 g, ProteinContent 28.5 g, SaturatedFatContent 6.3 g, SodiumContent 985.4 mg, SugarContent 21.4 g
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