SLOW COOKER PULLEDPORK RECIPES

Steps:

• Preheat oven to 375°. In a large bowl, whisk together barbecue sauce, vinegar, 1 tablespoon brown sugar, garlic powder, and red pepper flakes. Add pulled pork and toss to coat completely in the sauce. Unroll crescent rolls, separating each triangle. Arrange on baking sheet in a sunburst pattern, with pointy ends of triangles facing outward and bases of triangles overlapping.  Add cheese in an even layer at the base of the triangles, then top with pulled pork. Scatter red onions and pepperoncini over pork, then fold triangle tips over filling (there will be gaps where ingredients peek out between triangles). In a small bowl, stir together butter and remaining brown sugar. Season with salt. Brush dough with butter mixture. Bake until golden, 18 to 20 minutes. Serve with barbecue sauce.

Steps:

• Make pork: Preheat oven to 300°. Trim excess fat from pork and cut into large pieces to fit in a large Dutch oven. In a small bowl, combine brown sugar, salt, paprika, garlic powder, onion powder, and cumin, then season with black pepper. Rub all over pork. (This can be done the night before.) In a large Dutch oven over medium high heat, heat oil. Working in batches, add pork and sear on all sides. (Spices can burn quickly so don’t let it go for too long!) Pour beer around pork and cover with lid. Transfer to oven and cook until pork is beginning to turn tender, about 3 hours. Remove lid and cook until pork is very tender and pulls apart easily with a fork, 1 to 2 hours more. Remove pork from Dutch oven and let rest while you prepare barbecue sauce.  Make barbecue sauce: To the pan drippings in the Dutch oven, whisk in ketchup, apple cider vinegar, mustard, brown sugar and Worcestershire. Over medium-high heat, bring mixture to a boil. Reduce heat, and simmer until thickened slightly, about 5 minutes. Shred pork using two forks. Toss shredded meat with about half the barbecue sauce. Serve warm with buns and more barbecue sauce.