SLOW COOKER PULLED PORK BARBEQUE
Make sure you have extra buns on hand because people will be going back for more. Excellent the next day for leftovers. Serve with your favorite coleslaw recipe.
Provided by Belinda Carter McDowell
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 6h10m
Yield 8
Number Of Ingredients 9
Steps:
- Stir celery, onion, barbeque sauce, ketchup, water, garlic powder, chili powder, salt, and pepper together in a slow cooker. Place roast into the mixture.
- Cook on Low for 7 hours (or High for 5 hours). Shred the meat with two forks and stir into the liquid; cook for 1 hour more.
Nutrition Facts : Calories 322.9 calories, Carbohydrate 22.8 g, Cholesterol 89.4 mg, Fat 13.8 g, Fiber 1.3 g, Protein 26.3 g, SaturatedFat 4.8 g, Sodium 787.4 mg, Sugar 16.8 g
3 INGREDIENT PULLED PORK BARBEQUE
Cooking the pork loin alone is too dry. Add country-style pork ribs in the slow cooker along with the pork loin to give it more moistness and flavor. Serve this pulled pork barbeque on top of a baked potato or on buns for a sandwich.
Provided by Susan
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Country-Style Ribs
Time 7h45m
Yield 16
Number Of Ingredients 5
Steps:
- Stir 1 bottle barbeque sauce and dry onion soup mix together in the bottom of a large slow cooker crock. Place pork loin and ribs into the slow cooker.
- Cook on High until the meat begins to fall apart, 6 to 8 hours. Remove meat and set aside. Allow crock to cool enough to handle; pour liquid into a bowl. Clean the crock and return it to the slow cooker.
- Debone ribs; discard bones and any fat. Shred meat from the ribs. Shred pork loin meat using two forks pulling them in opposite directions. Return all the shredded meat to the slow cooker. Pour 1 bottle barbeque sauce over the pork. Add a small amount of water to the sauce bottle, shake vigorously to get as much sauce from the bottle as possible, and pour into the slow cooker.
- Cook on Low for 1 hour.
Nutrition Facts : Calories 382.3 calories, Carbohydrate 23.9 g, Cholesterol 105.9 mg, Fat 16.4 g, Fiber 0.5 g, Protein 32.2 g, SaturatedFat 6 g, Sodium 921.6 mg, Sugar 16.5 g
SLOW COOKED BARBEQUE PULLED PORK
Try this amazing and easy pulled pork with your favorite barbeque sauce. I recommend Sticky Fingers® Carolina Sweet. Start in the morning and it's ready by dinner!
Provided by Lrekkerth
Categories Pulled Pork
Time 7h15m
Yield 16
Number Of Ingredients 9
Steps:
- Place pork in a slow cooker. Add molasses, chili powder, salt, paprika, cumin seeds, and ground coriander. Pour enough water into slow cooker to cover pork.
- Cook on High for 6 to 8 hours. Drain liquid from slow cooker and shred pork with 2 forks. Add barbeque sauce. Reduce heat the Low and continue cooking for 1 hour more.
Nutrition Facts : Calories 279 calories, Carbohydrate 23.4 g, Cholesterol 74.7 mg, Fat 8.7 g, Fiber 0.5 g, Protein 25.6 g, SaturatedFat 3 g, Sodium 561 mg, Sugar 16.8 g
GRILLED CHICKEN OR PULLED PORK BARBEQUE SAUCE
Make and share this Grilled Chicken or Pulled Pork Barbeque Sauce recipe from Food.com.
Provided by acolli34
Categories Sauces
Time 40m
Yield 1 plenty for a couple to have leftovers and share!, 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook Onion with olive oil on medium heat until translucent and then add garlic and cook until flavors are mixed together. This should take about 30 seconds.
- Add remaining ingredients and stir until the sugar and chili powder are thoroughly incorporated. Turn heat to low and simmer for 30 minutes.
Nutrition Facts : Calories 403.6, Fat 6, SaturatedFat 0.8, Sodium 1044.2, Carbohydrate 90.4, Fiber 1.3, Sugar 76.3, Protein 1.8
PULLED PORK BARBEQUE
This is the perfect recipe to serve with the Brunswick Stew that I posted earlier. You cook it in the crock pot, so it is no bother to fix and it tastes delicious.Makes a marvelous meal with the stew and potato salad. Serve on some nice fresh hamburger buns. Yummy....A good tradition for the 4th of July.
Provided by Linda Griffith
Categories Pork
Time 5h15m
Number Of Ingredients 8
Steps:
- 1. Place Boston Butt in crock pot, followed by the rest of the ingredients. Let it cook all day. The longer the better. It done when it starts to fall off of the bone. Remove bone and fat and discard. If you want it to thicken up a little bit, place on the stove in a large skillet or dutch oven on medium heat. Stir and shred with fork. Keep an eye on it so that it doesn't scorch. Serve on hamburger buns, when you think it has thickened enough.
MISS LAVONE'S PULLED PORK BARBEQUE
This is my mother's recipe, with some of my additions, for homemade pulled pork sandwiches. Shredded pork, cooked in homemade barbecue sauce, served on a large BBQ bun. It's kind of sweet, tart and tangy, and oh so good, all at the same time. Ask if anyone wants their bun dipped. Stab the top of the bun with a meat fork and dip it in the sauce. Will have to eat these with a fork. Good served with homemade potato salad and baked beans. Enjoy!
Provided by Julia Ferguson @judyjellybean
Categories Chicken
Number Of Ingredients 17
Steps:
- If using leftover roast, skip to # 2. Season pork roast with garlic powder and pepper. Place in dutch oven, fat side up and roast in 350 degree oven without lid for about 1 hour. Cover and roast for another 1 1/2-2 hrs at 300 degrees. You want the roast to be very tender, almost falling off the bone (so to speak). When done remove from oven and set aside until cool enough to handle.
- When cool, remove and discard any bones, fat and connective tissue. Pull apart the meat into shreads or cut into chunks and place in large saucepan.
- In bottom portion of tea ball with a screw-on-lid, or in a piece of cheesecloth, place the 2 tsp. of pickeling spice. Place top on tea ball or if using cheesecloth, tie up with kitchen string or cut a long strip of cheesecloth to tie up the spices into a ball, making sure it is tied securely, so spices cannot escape. Hang the tea ball on inside of saucepan, so the ball hangs down into the pan. If using cheesecloth, just drop spice ball into the pan with the meat.
- Add all the other ingredients. On medium heat bring to just boiling. Place lid on pan, lower heat to a simmer and let cook at least 2 hrs., stir occasionally. If meat was cut into chunks it may need a little help to get it to shred. Just use 2 forks to help break up the chunks, as you stir. When meat is broken up and stringy, remove spice ball and garlic cloves, before serving.
- Serve on large BBQ buns with your favorite condiments. Don't forget the potato salad and baked beans. ENJOY!
- NOTE: You want enough sauce to cover all ingredients. If your roast is much larger, then double the sauce ingredients. This recipe could probably be done in the crockpot, as well.
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