Pulled Pork With A Coffee Rub Crockpot Recipe Foodcom

BARBECUED PULLED PORK

Steps:

• Combine all spices in a bowl and rub onto roast. I sometimes let my roast marinade in the rub over night.
• Place pepper & onion into slow cooker, add roast. I don't use the green pepper.
• Combine sauce & brown sugar and pour over meat. Cover and cook on LOW 8-10 hours. Or until you can shred the meat easily with two forks. I normally cook mine 15-20 hrs in crockpot but it should be done much sooner than that.
• Serve on Buns or over rice.

DELICIOUS CROCK POT BARBECUED PULLED PORK

Steps:

• If you are using fresh garlic then rub onto the roast (you may use both the fresh and garlic powder if you are a lover of garlic).
• In a small bowl mix together seasoning salt, black pepper and 3 teaspoons garlic powder (if using) cumin, paprika, and cayenne, then using clean hands rub the roast well with the spices using pressure to make certain that the spices penetrate deep into the meat.
• Place the roast in a bowl, cover and refrigerate for a minimum of 24 hours or up to 3 days.
• Place the onions and bell pepper strips in the bottom of the crock pot, then place the roast over the onions and peppers.
• In a bowl mix together barbecue sauce and brown sugar, then pour over the roast.
• Cover and cook on LOW for 8-10 hours, or until the roast is cooked and tender.
• Transfer the roast to a cutting board.
• Pull pork into coarse shreds using 2 forks.
• Serve the pork on a bun or over cooked rice topped off with the sauce.

CHILI RUB SLOW COOKER PULLED PORK

Steps:

• Line a 9- by 13-inch baking pan with foil and place the pork in the pan. In a small bowl, combine the chili powder, salt, and cayenne. Rub the mixture over all sides of the meat, pressing it to adhere (if the meat is tied together with twine or netting, just rub the seasoning right over it). Set aside.
• In a large skillet over medium-high heat, warm the oil. Add the pork and brown on all sides, 6 to 8 minutes. Transfer the meat to a slow cooker.
• Add the broth to the skillet, scraping up any browned bits. Add the broth to the slow cooker, cover, and cook until the pork is very tender, 6 to 8 hours on low or 4 to 5 hours on high.
• Transfer the meat to a cutting board and let rest 10 to 15 minutes. Use two forks to shred meat into bite-sized pieces. Moisten/season with cooking juices to taste.
• Serving Suggestions:This recipe is only mildly spiced, so if you like things with a kick, try adding more cayenne to the rub or add some of your favorite hot sauce to the finished, shredded meat. Use the pork to make a traditional pulled pork sandwich, with barbecue sauce and slaw, or enjoy it in your favorite chili recipe or on top of a Tex Mex Caesar salad.
• Nutrition per serving: Calories: 240; Fat: 11g; Saturated Fat: 3g; Cholesterol: 90mg; Sodium: 540mg; Carbohydrate: 1g; Protein: 32g; Fiber: 1g.