SLOW-COOKER PULLED TURKEY WITH CHERRY-CHIPOTLE BARBECUE SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 8h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Whisk the paprika, chili powder and cumin in a bowl. Season the turkey with 1 teaspoon salt, 1/2 teaspoon pepper and all but 1 teaspoon of the spice mixture. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the turkey thighs, two at a time, and cook until browned, about 3 minutes per side (reduce the heat if the meat is getting too dark). Transfer to a 6- to 8-quart slow cooker. Reserve the skillet.
- Whisk the ketchup, cherry jam, 1/3 cup vinegar, brown sugar, mustard, molasses, chipotles and sauce, and soy sauce in a medium bowl. Pour 3/4 cup of the mixture over the turkey; set aside the rest for the barbecue sauce. Cover and cook until the turkey is tender and easy to shred, 7 hours on low or 4 to 5 hours on high.
- Meanwhile, make the barbecue sauce: Add the onion, garlic and remaining 1 tablespoon vegetable oil to the reserved skillet and cook over medium heat, scraping up any browned bits, until softened, about 5 minutes. Add the reserved 1 teaspoon spice mixture and toast, stirring, 30 seconds. Add the remaining ketchup mixture and 1/2 cup water and simmer gently until the sauce is thickened but still pourable, about 10 minutes. Stir in the remaining 1 tablespoon vinegar. Strain the sauce through a fine-mesh sieve, pressing on the solids with a rubber spatula. Set aside until ready to serve.
- Remove the turkey from the slow cooker, leaving the juices behind. Shred the meat, discarding the bones. Return the meat to the slow cooker and toss with the juices; season with salt and pepper. Keep on warm.
- Serve the reserved cherry-chipotle barbecue sauce on the side.
EASTERN NC BBQ PULLED TURKEY
If you don't like vinegar, this ain't for you.
Provided by MarĂa
Categories Main Course
Time 6h
Yield 8
Number Of Ingredients 7
Steps:
- Use a knife to pierce the turkey pieces all over. Season with poultry seasoning, adding more if needed.
- Place turkey in the slow cooker and turn on. Pour in BBQ sauce, then add butter and brown sugar. Cover and cook for 2 hours on high or 4 hours on low, turning halfway through cooking time.
- When the meat is pulling away from the bone, remove the turkey to a cutting board. Let it cool, then remove fat, bones and gristle and discard. You'll want to use your hands to make sure there are no hard bits in the meat.
- Shred or chop up the meat and set it aside while you pour the liquid from the slow cooker into a bowl. I like to pour it through a strainer to remove any bits of skin or gristle that separated from the turkey while it cooked, but this is optional.
- Add the turkey back to the slow cooker, then pour in Texas Pete and 2 cups of the cooking liquid. Taste and adjust seasonings as needed.
- Cook for an additional 1-2 hours. Most of the liquid will be absorbed or evaporate but the turkey shouldn't be dry. Add more of the cooking liquid as you go, if needed.
- Eat it!
SLOW COOKER APPLE BARBECUE PULLED TURKEY
This tasty slow cooker pulled turkey breast is made with a sweet and savory apple barbecue sauce. Perfect for sandwiches, sliders, and more. Greta alternative to pulled pork.
Provided by Kristen McCaffrey
Categories Dinner
Time 4h5m
Yield 8
Number Of Ingredients 11
Steps:
- Add the turkey, onions, and apples to the slow cooker.
- Stir together the barbecue sauce, cumin, chile powder, applesauce, garlic, broth, salt, and pepper. Pour over the turkey in the slow cooker.
- Cook on low for 4 hours or until turkey is fully cooked and tender. Shred with 2 forks.
Nutrition Facts : ServingSize 1/2 cup, Calories 215 cal, Carbohydrate 22 g, Fat 3 g, Protein 25 g, Fiber 2 g, SaturatedFat 1 g, Cholesterol 68 mg, Sodium 712 mg, Sugar 15 g
SLOW COOKER SHREDDED TURKEY SANDWICHES
This easy and simple slow-cooked sandwich gets its flavor from bottled beer and onion soup mix. In total, it only takes five ingredients to make the recipe! -Jacki Knuth, Owatonna, Minnesota
Provided by Taste of Home
Categories Lunch
Time 7h15m
Yield 24 servings.
Number Of Ingredients 5
Steps:
- Place turkey in a 5-qt. slow cooker. Combine the beer, butter and soup mix; pour over meat. Cover and cook on low for 7-9 hours or until meat is tender., Shred meat and return to slow cooker; heat through. Serve on rolls.
Nutrition Facts : Calories 294 calories, Fat 7g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 476mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
SLOW COOKER BBQ PULLED PORK
If you've spent any time on Pinterest or food blogs, you've likely come across a recipe for three-ingredient barbecue pulled pork that can be made in the slow cooker. Methods and ingredients vary, but the recipe almost always calls for boneless pork shoulder, some sort of dark cola (usually Dr Pepper or root beer) and barbecue sauce. Dubious? We were too, so we asked the members of our NYT Cooking Community Facebook page if anyone had ever made it and if they liked it. We received more than 150 very opinionated responses. Many readers have come up with their own clever twists, like using coffee or beer in place of cola, adding onions or chipotles, rubbing the meat with a spice blend and searing the meat before cooking. We tried cooking it a few different ways and found we liked this adaptation best. It calls for a few more ingredients and an extra step or two, but it's got layers of flavor and it's still mostly fuss-free. (You can find the pressure-cooker version of this recipe here.)
Provided by Margaux Laskey
Categories meat, sandwiches, main course
Time 10h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- In a small bowl, combine the garlic and onion powders, smoked paprika, salt and black pepper. Rub the spice mixture all over the pork. If you have time, cover with plastic wrap and refrigerate for 2 hours or up to overnight. If you don't, no worries; proceed to Step 2.
- Lightly grease the crock of a slow cooker. Heat 2 tablespoons vegetable oil in a large skillet over medium-high. Sear the pork until golden brown on all sides, about 2 minutes each side. Add onion, if using, to the slow cooker. Add the pork on top of the onion. Pour soda over the pork and set the slow cooker to low for 6 to 8 hours, until the meat has collapsed and shreds easily.
- Drain most of the liquid from the slow cooker and shred the meat directly in the pot. Add about 1/2 cup of the barbecue sauce and stir to combine. (At this point, if you like crisp bits in your pulled pork, you can spread the shredded pork on a sheet pan and place under a broiler for a couple minutes then return to the slow cooker.) Taste and add more barbecue sauce, hot sauce, salt or pepper, if desired. Serve with soft rolls and extra sauce on the side.
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