Best Crock Pot Barbecue Pulled Pork Recipes

CROCK POT BARBECUE PULLED PORK

Crock Pot Barbecue Pulled Pork image

This couldn't be easier and it's so delicious. Serve it up with some corn on the cob and watermelon, and you've got the perfect summer dinner.

Provided by KissKiss

Categories One Dish Meal

Time 9h5m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

2 -3 lbs lean boneless pork roast
1 large walla walla onions or 1 large vidalia onion, sliced
2 tablespoons Worcestershire sauce
28 ounces barbecue sauce (Sweet Baby Ray's Original recommended)
8 hamburger buns
water

Steps:

Place pork roast in crock pot.
Add onion and Worcestershire sauce.
Cover roast with water.
Crock on low for 8 hours.
Remove roast and onions and place in a large bowl, discarding the cooking water.
Fork-shred the pork, discarding any fat (if necessary).
Return shredded meat and onions to crock pot.
Dump the sauce over it and crock an hour or so on low until heated thoroughly.
Serve on toasted buns.

Nutrition Facts : Calories 529.5, Fat 12.9, SaturatedFat 4.3, Cholesterol 97.5, Sodium 1238.2, Carbohydrate 63.5, Fiber 1.9, Sugar 32.4, Protein 36.6

CROCK POT ORANGE-BARBECUE PULLED PORK

Crock Pot Orange-Barbecue Pulled Pork image

This is a great recipe for a crowd. Very easy to do and it has a great twist in the taste. Very different (and good in my opinion) from the traditional pulled pork.

Provided by Tebo3759

Categories Pork

Time 8h10m

Yield 12 serving(s)

Number Of Ingredients 3

Ingredients

1 cup barbecue sauce
1/4 cup orange marmalade (or more)
1 (3 lb) boneless pork shoulder

Steps:

Mix barbecue sauce and marmalade.
Place meat into crock pot and cook on low 8 to 10 hours.
(I cooked mine overnight).
Remove meat and shred.
(I placed crock pot in fridge and let the fat congeal then removed it).
Reheat sauce, add meat and mix until coated.
Serve on buns with mayo if desired.

Nutrition Facts : Calories 319.2, Fat 23.3, SaturatedFat 8, Cholesterol 80.6, Sodium 250.7, Carbohydrate 7.1, Fiber 0.3, Sugar 4.8, Protein 19.3

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