Sweet Shredded Porkcrock Pot Recipes

DR. PEPPER CROCK POT PULLED PORK RECIPE

Steps:

• Place the onion in the bottom of the slow cooker. Rub the outside of the roast with salt, pepper and garlic powder.
• Pour the Dr. Pepper over the pork and cook on high 4-5 hours or on low 7-8 hours.
• The meat will be very tender. Using 2 forks, shred the pork and place back in the juices.
• Add barbecue sauce to taste. Allow to cook an additional 30-60 minutes if desired.
• Serve on crusty rolls with coleslaw.

SLOW COOKER SWEET & SPICY PULLED PORK

Steps:

• Place roast in a greased 4- or 5-qt. slow cooker. In a large bowl, combine tomato sauce, beer, brown sugar, honey, tomato paste, seasonings and, if desired, liquid smoke; pour over meat. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast. When cool enough to handle, shred meat with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through., Using tongs, place meat mixture on bun bottoms. Replace tops. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

SWEET CROCK POT PULLED PORK

Steps:

• 1. Place half of the sliced onions and all the garlic, on the bottom of the crock pot.
• 2. Season the pork on all sides with salt and pepper. Place it ontop of the onions in the crock pot.
• 3. Add the other half of the sliced onions on top of the pork.
• 4. Mix the ginger ale and liquid smoke together and pour over the pork. Cover and cook on high for 3 hours. Then turn the pork over and cook on high for another 3 hours.
• 5. Then remove pork and drain off all the liquid from the crockpot, leaving the onions. Shred the pork and remove all the lumps of fat from the meat.
• 6. Return the shredded pork to the crock pot with the onions. Stir in 18 oz. of barbecue sauce. Cook on high for 1 - 2 more hours.
• 7. Serve warm on kaiser rolls.
• 8. This pulled pork freezes very well and this recipe easily doubles!

SWEET SHREDDED PORK(CROCK POT)

Steps:

• Put roast in crock pot half full of water and cook 12 hours on low.
• Pour off liquid and strain fat.( OPTIONAL:reserve liquid for later use: gravy ect.)
• Mix coke, red taco sauce, cumin, and brown sugar in a bowl.
• Add to crock pot with roast and cook 4 more hours on low.
• Shred pork and stir into coke/taco sauce mixture in crock pot.
• Add 1 (10 oz) can green chile sauce, onion flakes, garlic and salt.
• Cook additional 2 hours on low.
• After the 2 hours taste test and adjust to your liking.(more spices, sauces, ect.).
• Serve with the other can of green chile sauce.(Burritos, Enchilada style, Tacos, Whatever -- ).

SWEET AND SPICY SHREDDED PORK

Steps:

• Preheat the oven to 350 degrees F. Rinse and dry the pork shoulder.
• Mix together the brown sugar, garlic, cumin, salt, and cayenne. Rub the mixture generously and evenly over the pork shoulder.
• In a large roasting pan or Dutch oven, add the chopped onions, broth, and cola. Place the seasoned pork in the Dutch oven and roast for 4 to 6 hours, checking the pork every hour for tenderness and liquid level.
• When the pork is tender enough that it is falling apart, shred it with a fork. Reserve the juices and pour them over the shredded pork before serving.

SWEET AND SAVORY SLOW COOKER PULLED PORK

Steps:

• Place the pork shoulder roast into a large plastic bag, pour 1 cup of root beer over the meat, and squeeze out all the air from the bag. Seal the bag closed, and refrigerate 6 hours to overnight.
• The next day, mix together the light brown sugar, kosher salt, black pepper, paprika, dry mustard, onion powder, garlic salt, celery salt, cinnamon, ginger, and nutmeg in a bowl.
• Remove the meat from the marinade, and shake off the excess. Rub the meat all over with the spice mixture, wrap in plastic wrap, and refrigerate for 30 minutes to 2 hours.
• Mix together the balsamic vinegar, 1 1/2 cups of root beer, whiskey, and brown sugar in a bowl, and stir until the sugar dissolves.
• Heat the olive oil in a skillet over medium-high heat, and sear the meat on all sides until the meat develops a brown crust, about 3 minutes per side. Place the seared meat into a slow cooker. Pour the balsamic vinegar-root beer mixture over the meat, set the slow cooker to High, and cook for 6 to 8 hours.
• Remove the roast from the slow cooker, and shred with 2 forks. Discard the bones and all but 1 cup of the liquid in the slow cooker. Return the shredded meat to the cooker, mix in the barbecue sauce, and let sit on Low until ready to serve. Serve piled on buns.