CAJUN SLOW-COOKER PULLED PORK
Provided by Food Network Kitchen
Categories main-dish
Time 8h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Whisk 1 1/2 cups water, the vinegar, ketchup, 1/4 cup mustard, the molasses and 1 tablespoon brown sugar in a 7-to-8-quart slow cooker. Combine the remaining 1 tablespoon brown sugar, the paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Rub all over the pork, then add to the slow cooker along with the sausage. Cover and cook on low, 8 hours. Remove the pork and sausage and set aside to cool slightly. Skim off the excess fat from the cooking liquid, then strain into a large skillet and bring to a boil. Cook until reduced by one-third, about 15 minutes. Shred the pork with a fork and coarsely chop the sausage. Toss the pork and sausage with enough of the reduced cooking liquid to moisten; season with salt. Whisk the mayonnaise and the remaining 2 tablespoons mustard in a small bowl; spread on the buns. Fill with the pulled pork and pickle slices. Serve with potato chips.
COCHON DE LAIT (CAJUN PULLED, SMOKED PORK)
This is a recipe I have fiddled with for a few years. Rich and smokey, this pulled pork recipe will knock your socks off. As far as our famiy is concerned, if you can't get the real thing this is what you want. Originally, the recipes are all for a whole small pig (the name chocon de lait is roughly a "milk pig" or suckling pig)..enough of that... this is easy, do ahead, put it in the crockpot and prepare to hurt yourself. I hope you enjoy it as much as we do. Cook time includes the overnight cure and the marinating for 2 days
Provided by bayou-mimi
Categories Meat
Time P3DT12h
Yield 1 large pot
Number Of Ingredients 15
Steps:
- Rub meat with salt and pepper and put in a large zip lock bag over night in fridge to cure.
- Next day, rinse and make several slits all over and stud with garlic slivers and rub with a good amount of Cajun seasoning.
- Put the meat in the bag, mix the rest of the ingredients in a glass bowl and pour over the meat.
- Seal and put in the fridge for two days, turning a couple of times a day.
- Remove from fridge and let stand till the chill is off.
- Dump everything in a crockpot and cook on low overnight.
- Pull the meat out and trim off fat, and shred the meat or tear it into chunks.
- Let the liquid cook down a little, and add the meat back into the pot.
- Serve this on Pistolets, or french bread cut about 6 inches long, or any other crusty bread.
- Dress it with a good cole slaw.
- It's hard to say how much this will make, for sandwiches it depends on how large your rolls are, and how much filling you use, but it is a good amount and it freezes well.
CAJUN PULLED PORK
No Vinegar in this recipe. This Is How Pulled pork should taste, so much flavor you don't even need barbeque sauce. But I do serve Sweet Baby Rays sauce for people add on their sandwich if they like. This recipe is large (fills my 8qt crock pot), so you may want to scale it down if your serving a smaller crowd. Be sure to use a good quality Cajun seasoning like Weber all natural (Salt will not be listed as the first ingredient), you will be using a lot of it and a low quality Cajun seasoning will add to much salt. I use Weber N'Orleans Cajun seasoning
Provided by Jenkins
Categories Pork
Time 6h
Yield 25-30 serving(s)
Number Of Ingredients 7
Steps:
- Rinse pork loins and pat dry with paper towels.
- Cut the pork loin into large chunks and rub Cajun seasoning on all sides of each piece until completely covered.
- Melt butter in a large skillet over medium-high heat, I like to use my 16 inch cast iron skillet, but I still have to do the meat in two batches. Add pork, and brown on all sides. As they finish transfer them to the crock pot leaving the butter and stuckage in the pan.
- Add the onion and garlic to the skillet, and cook for a few minutes until tender.
- Deglaze the hot pan by stirring in the water and scraping the bottom to include all of the yummy stuckage from the bottom of the pan, (this is where a lot of the color and flavor comes from).
- Now pour the whole mixture into the slow cooker with the pork and stir in liquid smoke flavoring.
- Cover, and cook on high for 5 hours/ low for 8 hours, or until meat is falling apart when pierced with a fork.
- Remove pieces of pork from the slow cooker, and shred. Return to the slow cooker to keep warm while serving. Is is supposed to be somewhat wet when served, but if you feel you have to much liquid remove the liquid and do not waste it! Pour the liquid into a saucepan and reduce it by boiling it. Then return it to the crock pot after the meat is shredded.
- Serve with you favorite barbeque sauce if desired.
Nutrition Facts : Calories 414.1, Fat 26.6, SaturatedFat 10.3, Cholesterol 124.1, Sodium 126, Carbohydrate 5.2, Fiber 0.9, Sugar 2.2, Protein 36.5
CAJUN PULLED PORK AND GRITS
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add the bell pepper and onion and cook, stirring occasionally, until the vegetables are softened and lightly browned, 8 to 10 minutes. Add the garlic, Cajun seasoning and pork and continue to cook, stirring, until the garlic is softened and the pork is warmed through, about 2 minutes.
- Push the pork mixture to one side of the skillet and add the tomato paste to the other side. Cook, stirring, until dark red, about 1 minute. Add the chicken broth and Worcestershire sauce and simmer, stirring everything together, until the sauce is slightly thickened, 2 to 3 minutes. Season with salt, pepper and hot sauce.
- Meanwhile, bring 3 cups water to a simmer in a medium saucepan over high heat. Slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the remaining 2 tablespoons butter and the scallions.
- Divide the grits among shallow bowls and top with the pork mixture and sauce. Sprinkle with parsley and serve with more hot sauce.
CAJUN PULLED PORK
Make and share this Cajun Pulled Pork recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 10h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Use a 6-quart slow cooker.
- Put the meat into a large plastic ziplock bag with the brown sugar and seasonings.
- Seal well and shake to coat.
- Pour the contents of the bag into the stoneware.
- Top with the chopped onion, butter, and liquid smoke.
- Pour in the water.
- Cover and cook on LOW for 8-10 hours, or until meat shreds easily with two forks.
- Serve on toasted buns, on rice, or in large romaine leaves.
Nutrition Facts : Calories 804.2, Fat 63.2, SaturatedFat 22.4, Cholesterol 220, Sodium 227.9, Carbohydrate 5, Fiber 0.7, Sugar 2.9, Protein 51
CAJUN SLOW-COOKER PULLED PORK RECIPE - (4.3/5)
Provided by holly
Number Of Ingredients 12
Steps:
- Whisk 1 1/2 cups water, the vinegar, ketchup, 1/4 cup mustard, the molasses and 1 tablespoon brown sugar in a 7-to-8-quart slow cooker. Combine the remaining 1 tablespoon brown sugar, the paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Rub all over the pork, then add to the slow cooker along with the sausage. Cover and cook on low, 8 hours. Remove the pork and sausage and set aside to cool slightly. Skim off the excess fat from the cooking liquid, then strain into a large skillet and bring to a boil. Cook until reduced by one-third, about 15 minutes. Shred the pork with a fork and coarsely chop the sausage. Toss the pork and sausage with enough of the reduced cooking liquid to moisten; season with salt. Whisk the mayonnaise and the remaining 2 tablespoons mustard in a small bowl; spread on the buns. Fill with the pulled pork and pickle slices. Serve with potato chips.
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