SLOW COOKER BBQ PULLED PORK SANDWICH
See recipe video above. Tender perfectly seasoned slow cooker pulled pork smothered in a homemade BBQ Sauce (see notes for using store bought). Add a classic coleslaw then pile it high onto buns! Great food for gatherings - easy and good value to feed a crowd. Make this in the slow cooker, oven or pressure cooker.
Provided by Nagi | RecipeTin Eats
Categories Dinner Party Food
Time 8h15m
Number Of Ingredients 19
Steps:
- Mix together Rub then rub all over the pork. Optional: Marinate for 1 hour.
- Place in the slow cooker and pour over apple cider. Slow cook for 8 hours on low or pressure cook for 1 hr 30 minutes on high. (Note 3)
- Remove pork from liquid into a roasting pan. Reserve liquid.
- OPTIONAL: Roast pork for 20 - 30 minutes at 180C/350F until browned (Note 4). Meanwhile, make BBQ Sauce.
- Shred pork with forks - it should be fall apart tender (see video).
- Toss in BBQ sauce - use as much as you like, the recipe makes enough to coat the pork well but not dripping in sauce, plus a bit extra on the side.
- To make Pulled Pork Sandwiches, pile pork on warmed rolls and top with Coleslaw. I like to lay everything out for people to make their own.
Nutrition Facts : ServingSize 295 g, Calories 670 kcal
EASY PULLED PORK - BRAISED PORK NECK WITH ONION GRAVY
This is my foolproof, super easy pulled pork recipe for which you don't even need a smoker or barbecue grill. It is simply a matter of searing the meat in a pot and braising it for a few hours until most of the water is evaporated. In addition to that, the onion gravy sauce that is prepared with the meat stock really tops it off.
Provided by KetoKookin'
Categories Main Dish
Yield 3 people
Number Of Ingredients 12
Steps:
- First, melt the coconut oil in a medium-big pot on medium heat and sear the pork neck in it on each side, for about 5 minutes in total
- Next, pour about 3-5 liters of water into the pot. Add enough water to cover the meat, then add about 1/3 to 1/2 of that volume of water on top. So, if you need 3 liters to cover the meat, add 1 to 1.5 liters on top
- Now, add the salt, pepper & cumin and put a lid on the pot, but leave a small gap so the water is able to evaporate
- Let the pork neck cook on low-medium heat for 4-5 hours until you have 400-500 milliliter of water left and the meat is tender. Then, you can turn the plate off. Make sure to flip the meat 2-3 times within the last 2 hours, if it is not completely covered with water anymore
- When the pork neck is done, melt the butter in a pan on low-medium heat. Then, add the onions and fry them for 5-10 minutes until they become golden brown
- Now, add salt, pepper & -if you like- a minced garlic clove and fry everything for about 1 minute while stirring
- Next, add about 400 milliliter of meat stock from the pot with the pork neck to the pan in order to deglaze the onions
- Finally, let everything cook for 10-15 minutes while stirring occasionally until you have a sauce of your desired thickness. In the meantime, cover the pot containing the meat with a lid to keep it warm
SARGE'S EZ PULLED PORK BBQ
Too busy to cook? A slow cooker and a can of beef broth gets you started on this recipe. 'Low and slow' cooking gives you a roast that shreds with a fork. As an added bonus you get great stock for beef gravy as a by-product! Serve with your favorite BBQ sauce and plenty of coleslaw.
Provided by Sgt.Rock
Categories Main Dish Recipes Pork Pulled Pork
Time 8h10m
Yield 10
Number Of Ingredients 4
Steps:
- Cut roast in half. Rub each half with salt and pepper, and place in the slow cooker. Pour broth and coffee over the meat.
- Turn the slow cooker to Low, and cover. Cook for 6 to 8 hours, or until the roast is fork tender.
- Carefully remove the roast to a cutting board. Pull the meat off the bone with a fork. You may also chop it with a cleaver afterwards, if you like it really finely cut.
Nutrition Facts : Calories 269.7 calories, Cholesterol 85.3 mg, Fat 18.8 g, Protein 23.4 g, SaturatedFat 7 g, Sodium 196 mg
BBQ PULLED PORK WITH GRAVY
Provided by Trisha Yearwood
Categories main-dish
Time 8h25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Add the pork, salt, pepper, garlic powder, cumin and paprika to a 6-quart slow cooker. Toss to combine, then pour in the apple juice. Cover with the lid and let cook for 8 hours on low, or until the pork is easily shreddable.
- Remove the pork from the juices to a serving dish and shred with forks or fingers.
- Add the butter to a small skillet over medium heat and let melt. Whisk in the flour until combined, about 1 minute. Add 1 cup drippings from the slow cooker and whisk until thickened. Taste for seasoning. Drizzle over the pork or transfer to a serving dish. Serve the pork warm with warm gravy and a sprinkle of chopped parsley. Eat with the dinner rolls.
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- In a small pot or saucepan whisk together the gravy and bbq sauce. Warm the bbq gravy on medium heat.
- Heat the pulled pork in a cast iron skillet on medium heat. Stir often. The pork will start to brown in some spots and crisp up a little bit.
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- Start by trimming the pork butt from fat. Remove most of it, leaving only about a 0.125-inch layer. The fat doesn’t help the cooking process and will instead hinder the seasoning from creating a crust or bark.
- After trimming, you should tie it with twine if it’s not already. This helps it roast evenly. Bind it on the top and bottom, then from side-to-side.
- Take the ingredients for the rub and combine them in a small bowl. Then apply a thin layer to the pork, just enough so that it covers the meat. Leave about half for later.
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- Preheat oven to 350°. Remove and discard root ends and dark green tops of leeks. Thinly slice leeks; rinse well, and drain.
- Cook bacon in hot oil in an ovenproof Dutch oven or large, deep cast-iron skillet over medium-high heat 3 minutes. Add leeks, garlic, and onion, and cook, stirring frequently, 15 to 17 minutes or until mixture is golden brown; transfer to a bowl.
- Add pork roast, fat side down, to Dutch oven, and cook 2 minutes on all sides or until browned. Remove pork.
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- Spread the frozen fries onto a baking sheet and bake in the preheated oven for 22 minutes (a few minutes less than the cooking time on the package directions). Remove the fries from the oven (keeping the temperature at 425 degrees) and transfer the fries to a large oven-safe skillet.
- Place the cubes of cheese into a heat-safe bowl and microwave for 30 seconds. Add milk and stir, then microwave for 30 seconds more. Stir until the milk and cheese are completely blended together.
- Drizzle approximately 3/4 of the cheese sauce over the fries in the skillet. Top the fries and cheese with the pulled pork, then BBQ sauce. Drizzle the remaining cheese over the top of everything.
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