SLOW COOKER PORK BARBECUE RECIPES

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SLOW-COOKER PORK CHOPS RECIPE: HOW TO MAKE IT



Slow-Cooker Pork Chops Recipe: How to Make It image

Everyone will enjoy these fork-tender, slow-cooker pork chops with a creamy, light gravy. Serve with a green vegetable, mashed potatoes and coleslaw or a salad. These are the best slow cooker pork chops. —Sue Bingham, Madisonville, Tennessee

Provided by Taste of Home

Categories     Dinner

Total Time 02 hours 15 minutes

Prep Time 15 minutes

Cook Time 02 hours 00 minutes

Yield 4 servings.

Number Of Ingredients 7

1/2 cup all-purpose flour, divided
1/2 teaspoon ground mustard
1/2 teaspoon garlic pepper blend
1/4 teaspoon seasoned salt
4 boneless pork loin chops (4 ounces each)
2 tablespoons canola oil
1 can (14-1/2 ounces) chicken broth

Steps:

  • In a shallow bowl, combine 1/4 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, one at a time, and dredge to coat. In a large skillet, brown chops in oil on both sides. , Transfer to a 5-qt. slow cooker. Pour broth over chops. Cook, covered, on low for 2-3 hours or until meat is tender. , Remove pork to a serving plate and keep warm. Whisk remaining flour into cooking juices until smooth; cook, covered, on high until gravy is thickened.

Nutrition Facts : Calories 279 calories, FatContent 14g fat (3g saturated fat), CholesterolContent 57mg cholesterol, SodiumContent 606mg sodium, CarbohydrateContent 12g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 24g protein. Diabetic Exchanges 3 lean meat

SLOW COOKER PORK SHOULDER - HOW TO MAKE SLOW ... - DELISH



Slow Cooker Pork Shoulder - How to Make Slow ... - Delish image

This Slow Cooker Pork Shoulder is a dinner winner. Throw all the ingredients in and cook it low and slow, and you'll have the ultimate fuss-free meal.

Provided by Karen Williams

Categories     Christmas    dinner party    feed a crowd    dinner    main dish    meat

Total Time 6 hours

Prep Time 10 minutes

Cook Time 0S

Yield 6-12 servings

Number Of Ingredients 9

1

1/2kg pork shoulder joint, fat trimmed 

1 tbsp.

vegetable oil

100 g

light brown soft sugar

150 g

dark soy sauce

120 mL

apple juice

4

bay leaves

2

sprigs rosemary

10

cloves garlic

1

onion, cut into 6 wedges

Steps:

  • Heat the oil in a pan, pat the pork dry with kitchen paper and then brown all over on a high heat for about 10 mins. In a jug, mix the sugar, soy and apple juice. Put all ingredients into the slow cooker and cook on low for 6-8 hours until meat can be pulled apart with two forks. Remove pork from cooker and transfer to a board. Strain the cooking juices into a saucepan and reduce until syrupy - about 200ml (7fl oz). Shred the pork with a couple of forks and stir through the reduced juice. Serve with mashed or roasted baby new potatoes, or in a toasted brioche bun with Asian slaw.

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If you’ve spent any time on Pinterest or food blogs, you’ve likely come across a recipe for three-ingredient barbecue pulled pork that can be made in the slow cooker. Methods and ingredients vary, but the recipe almost always calls for boneless pork shoulder, some sort of dark cola (usually Dr Pepper or root beer) and barbecue sauce. Dubious? We were too, so we asked the members of our NYT Cooking Community Facebook page if anyone had ever made it and if they liked it. We received more than 150 very opinionated responses. Many readers have come up with their own clever twists, like using coffee or beer in place of cola, adding onions or chipotles, rubbing the meat with a spice blend and searing the meat before cooking. We tried cooking it a few different ways and found we liked this adaptation best. It calls for a few more ingredients and an extra step or two, but it’s got layers of flavor and it’s still mostly fuss-free. (You can find the pressure-cooker version of this recipe here.)
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