Best Pulled Pork With A Coffee Rub Crockpot Recipe Foodcom Recipes

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DELICIOUS CROCK POT BARBECUED PULLED PORK



Delicious Crock Pot Barbecued Pulled Pork image

I have made this a number of times over the years, a long marinating time and slow cooking is the secret here! this is an easy recipe with wonderful results! --- you must plan ahead the roast needs to marinate for 24 hours or even up to 3 days --- if you are a garlic lover cut slits in the roast and stuff with whole garlic cloves if desired, If you have plastic gloves then use them to rub the spices into the meat if not be careful the cayenne is very hot --- you will love this!

Provided by Kittencalrecipezazz

Categories     Pork

Time P1DT8h

Yield 6 serving(s)

Number Of Ingredients 12

1 (4 lb) pork shoulder or 1 (4 lb) pork butt
2 tablespoons minced fresh garlic (or mix in 3 teaspoons garlic powder to spice mix in place of fresh garlic or use both!)
3 teaspoons seasoning salt
1 teaspoon black pepper
3 teaspoons garlic powder (use if omitting the fresh garlic)
1 1/2-2 teaspoons cumin
1 1/2 teaspoons paprika
1/4 teaspoon cayenne pepper (or to taste)
2 onions, thinly sliced
1 large green bell pepper, seeded and cut into strips
2 (18 ounce) bottles favorite barbecue sauce
1 cup packed light brown sugar

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



Chili Rub Slow Cooker Pulled Pork image

Make and share this Chili Rub Slow Cooker Pulled Pork recipe from Food.com.

Provided by Pork Board

Categories     Pork

Time 5h10m

Yield 8-10 serving(s)

Number Of Ingredients 6

3 lbs boneless pork shoulder or 3 lbs sirloin roast
2 tablespoons chili powder
1 1/2 teaspoons salt
1/2 teaspoon cayenne powder
1 tablespoon canola oil or 1 tablespoon other neutral-flavored oil
1/2 cup chicken broth

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.

Nutrition Facts : Calories 454.6, Fat 36.5, SaturatedFat 12.1, Cholesterol 120.9, Sodium 631.3, Carbohydrate 1.1, Fiber 0.7, Sugar 0.2, Protein 29

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