Firecracker Pork Crock Pot Recipes

SLOW-COOKER PULLED PORK

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.

SLOW COOKER FIRECRACKER CHICKEN

Steps:

• Drizzle a large skillet with oil and preheat to medium-high. Add chicken pieces and 1/3 cup corn starch to a large resealable bag. Seal and shake to coat chicken. Add chicken to pan and saute 1-2 minutes, just long enough to brown the very outside of the chicken, it won't be fully cooked at this point.
• Grease the inside of your slow cooker with cooking spray. Add chicken.
• In a medium bowl whisk together all sauce ingredients. Pour over chicken and stir to distribute. Cover and cook on low for 3-4 hours. Serve with cooked rice. For extra heat, sprinkle with crushed red pepper flakes if desired.

ULTIMATE SLOW COOKER PULLED PORK

Steps:

• Rub the pork with salt and pepper, and then set aside while you prepare the remaining ingredients. (See notes below if you plan to sear the pork first).
• Heat oil in a wide skillet over medium heat. Add the onions and garlic then cook, occasionally stirring, until they are sweet and browned around the edges. Stir in the tomato paste, chili powder, and cumin. Cook, stirring until the tomato paste turns from bright red to orange in color; about 3 minutes. Add the water, apple cider vinegar, and fish sauce and cook for about 1 minute, scraping up the browned bits on the bottom of the pan.
• Rest the seasoned pork in the bottom of a slow cooker then pour the onion and spice mixture on top. Wiggle the pork around the bottom of the slow cooker so that some of the onion and spice mixture slides underneath. Cover with lid and cook until the pork can be easily shredded; LOW for 6 to 8 hours or HIGH for 4 to 6.
• Turn off the slow cooker and transfer the pork to a cutting board. If the pork has a bone in it, remove and discard it. Use two forks to shred the meat, discarding any connective tissue, and large clumps of fat.
• Remove the cooking liquid and skim most of the fat from its surface. Discard the fat then set the cooking liquid aside.
• If using barbecue sauce, add it to the slow cooker and stir in the shredded pork. For even more flavor, add back some of the reserved cooking liquid. If you're not using barbecue sauce, add the shredded pork and the cooking liquid back to the slow cooker. Taste and season with salt, additional vinegar, or hot sauce as needed.

SLOW COOKER FIRECRACKER MIX

Steps:

• Mix together Worcestershire, margarine, brown sugar, salt and cayenne pepper (if using). Place popped corn, corn cereal squares and pretzel sticks in 6-quart slow cooker. Pour Worcestershire sauce, softened margarine, brown sugar, salt and cayenne mixture over all and mix thoroughly. Cook on low for 2 to 3 hours. Remove lid for 1 more hour. Pour mixture onto wax paper and allow to cool. Store in storage bags or containers. The mix may be made up to one week in advance.

FIRECRACKER PORK- CROCK POT

Steps:

• for the salsa:.
• combine all ingredients, cover and refrigerate 2-24 hours.
• for the pork:.
• combine the first 5 ingredients and rub over pork.
• place is a 6 quart crock pot.
• combine water, chiles and onion in a food processor, pour over pork.
• cook on high for 1 hour.
• switch to low heat and cook for 9 hours until pork is tender.
• remove pork and let it cool for 10 minutes.
• shred meat with 2 forks, set aside.
• skim fat from cooking liquid.
• return pork and cook on high for 15 minutes until warmed through.
• serve on tortillas with fruit salsa.