Amazing Crockpot Pulled Pork Recipes

SLOW COOKER TEXAS PULLED PORK

Steps:

• Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
• Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
• Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.

SLOW COOKER PULLED PORK

Steps:

• Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.

AMAZING CROCKPOT PULLED PORK

Steps:

• 1. Place pork in crockpot and just cover with root beer
• 2. Add chopped garlic and meat tenderizer
• 3. Cover and cook on low about 7 hr. I used small various sizes of inexpensive boneless pork and it took 7 hrs.
• 4. Remove from root beer and discard the root beer.
• 5. Cool and shred. Add barbecue sauce till very moist Add seasonings if desired. I use seasoned meat tenderizer and don't have to add any other seasonings.
• 6. May return to crockpot on low to reheat and blend flavors.
• 7. I serve on toasted, buttered sour dough bread with pickles and sliced sweet onions.

SLOW COOKER SPICY PULLED PORK CHILI RECIPE

Steps:

• Put the cocoa powder, garlic, chili powder, cayenne pepper, cumin, and Mexican oregano in a bowl. Add salt and pepper and stir.
• Rub the roast with the mixture all over and put in a 6-quart slow cooker crockpot. Put the rest of the solid ingredients all around the roast and then add the chicken broth and liquid smoke on top. Stir the ingredients on the side of the pork with a fork.
• Cover and cook on low for 8 hours or on high for 4 hours. Leave the lid on the whole time.
• Once the time is up, take off the lid pull the pork apart using two forks. Let the shredded pork rest for 10-15 minutes in the juices.
• Serve with your choice of toppings.

'PRETTY FREAKING AWESOME' PULLED PORK (CROCK POT)

Steps:

• 1. 6 hours before cooking, mix all ingredients for the rub and apply the rub liberally onto the butt, cover with plastic, and store in the refrigerator.
• 3. Slice one onion and place in crock pot.
• 4. Put in the butt and cover with the other onion, sliced. Pour in the ginger ale. Cover and cook on LOW for about 12 hours, turning once or twice in the process to ensure more even cooking.
• 5. Remove the meat, strain and save the onion and 1/4-1/2 cup of the liquid.
• 6. With latex gloves, pull the pork apart by hand and add it back to the crockpot, discarding any remaining fat, bones, or skin. Most of the fat will have melted away.
• 7. Depending on how dry the pork is in the crock pot, add 1/4-/12 cup of saved liquid to keep the pork most.
• 8. Chop up the saved onion into tiny pieces and add back to the crock pot.
• 9. Stir in the barbeque sauce.
• 10. Continue to cook with the lid on for another 2-4 hours.
• 11. Serve on hamburger buns, topped with more sauce, coleslaw, and sliced pickles.

EASY SLOW COOKER BBQ PULLED PORK RECIPE

Steps:

• Prep. To create the braising liquid, combine the chicken broth, apple juice, BBQ sauce, apple cider vinegar, and BBQ dry rub in a bowl and blend well.
• Trim all excess fat from the pork butt.
• Lightly coat the pork butt with mayonnaise. Season the pork butt liberally with the remaining BBQ dry rub.
• Stand an apple upright on a cutting board. Slice one side off of the apple, approximately 1/2-inch from the center. Do the same with the opposite side of the apple. Repeat with the remaining apples. Enjoy the ends of the apples as a fresh snack.
• Cook. Set the apples on the bottom of the slow cooker with one cut side down to create a base for the pork butt. This will keep the pork butt out of the braising liquid during the beginning of the cooking process so that the dry rub has time to penetrate the meat.
• Add enough of the braising liquid to the slow cooker so that all but the upper 1/4-inch of the apples is immersed. Reserve the remaining liquid for adding to the finished pulled pork.
• Set the pork butt on the apples.
• Cover the slow cooker and cook the pork butt until it reaches an internal temperature of 190°F, approximately 1 hour per pound.
• Remove the pork butt from the crockpot and place in a large casserole dish or aluminum pan. Remove the cooking liquid from the slow cooker and discard. Alternatively, you can reserve the liquid for use as the base of a flavorful sauce, though you will want to skim as much fat as possible off of the top once it has cooled, as it will be very oily from the rendered pork fat.
• Use forks or bear paws to shred the pork butt. Add the remaining braising liquid to the pulled pork and mix the pork well. If you are not serving the pulled pork immediately, then return it to the slow cooker, cover, and set the dial to warm.
• Serve. To serve, place the pulled pork on buns and serve with additional BBQ sauce.