Best Wallys Sweet Pulled Pork Recipes

CROCK POT SWEET PULLED PORK

Steps:

• Score the fat cap on top of the pork. Season all sides with salt.
• In a bowl, mix tomato sauce, sugar, salt, cinnamon, dry minced onion, cloves and vinegar.
• Put pork in crock pot insert, and pour sauce over top.
• Cook on low for approximately 8 hours or until pork easily shreds with 2 forks.
• Remove meat, shred, and return to sauce. Mix and cover until warmed through.

SWEET BABY RAY'S AWESOME TEN-HOUR PULLED PORK

Steps:

• 1. Chef's Note: The roast that you get will really make this thing rock. I use a pork shoulder with the bone in, because the ten-hour slow cooking gives it a chance to draw out the entire flavor from the bone, and flavor the pork. However, you could experiment with other cuts of pork, and see what happens.
• 2. Gather and prep all your ingredients. The work of a chef is never done.
• 3. Thoroughly combine all the spice rub ingredients together.
• 4. Chef's Note: I'm using a mild paprika, and a mild chili powder; however, there are HOT versions of both these spices, as I'm sure you're well aware. If you are using a hotter paprika and/or chili powder, then watch how much cayenne you put in the rub. But then, this is all about what YOU want. Make it as hot or mild as you desire.
• 5. Rub the dry spice ingredients into the pork roast.
• 6. Chef's Tip: To help the spices penetrate the pork, use a small pairing knife and cut slits into the pork. Make them about an inch in depth.
• 7. Chef's Note: Take your time here, and give it a thorough rubdown. Rub, Rub, Rub-a-Dub.
• 8. Wrap the roast in cling wrap, or cling foil (double layer), and place into the fridge overnight.
• 9. Chef's Tip: Give those spices a good chance to know the pork. In my opinion: from an absolute minimum of 8 hours, up to 2 days. I leave mine in the fridge for the full two days (just don't forget it's in there).
• 10. Chef's Note: Once you've placed the roast in the fridge there is nothing left to do but wait. Tick, Toc, Tick Toc.
• 11. After the prescribed waiting time, place the roast into your slow cooker... along with the beer (or water), and allow to slow cook for ten hours. Don't forget to remove the cling wrap...
• 12. Chef's Note: At the end of this process, the pork roast will be fall-off-the-bone tender.
• 13. Chef's Tip: If you're going for a bigger roast; say 7 or 8 pounds, you'll probably have to add an additional 1 to 1.5 hours to the cooking time, in order to get it fork tender.
• 14. Remove the roast from the slow cooker, and shred.
• 15. Chef's Note: They actually do make pork shredders (they look like something out of a horror movie: (Think) Nightmare on Elm Street), but the easiest way is just use two forks, and have at it. Or, you could always use your hands.
• 16. Chef's Note: Remove the remaining liquid from the slow cooker, and pour down the sink. Or, if you used beer, you might try to drink it... or not.
• 17. Return all the shredded pork back into the slow cooker, add 1.5 cups of Sweet Baby Ray's BBQ sauce, combine with the pork, and cook on low for an additional hour.
• 18. Chef's Note: I use Sweet Baby Ray's classic BBQ sauce; however, you could use any BBQ sauce that you like.
• 19. Take a nice sturdy bun (like a Kaiser), and slice it open... Don't slice your hand.
• 20. Lay a generous amount of BBQ pork on the bottom, half. OH YEAH!
• 21. Add some additional Sweet Baby Ray's to the top, or put it in a side bowl for dipping... up to you (I prefer on the side).
• 22. Add some coleslaw.
• 23. Chef's Note: The coleslaw is optional; however, I consider a good pulled-pork sandwich without coleslaw a sacrilege.
• 24. Cover with the top, and serve with some tomatoes, and freshly made dill slices. Enjoy.
• 25. Keep the faith, and keep cooking.

SWEET PULLED PORK BARBACOA

Steps:

• Place pork shoulder fat-side-up in a slow cooker. Cover with soda, garlic powder, 1 teaspoon salt, and 1/4 teaspoon pepper.
• Cover and cook on Low until pork is tender and can be easily pulled apart with a fork, 8 to 10 hours.
• Remove any bones and solid hunks of fat from pork and discard. Shred with 2 forks; stir pork into its juices. Add brown sugar, green chiles, salsa verde, and habanero pepper. Season with salt and pepper. Stir well to combine.
• Cover and cook on Low until flavors are absorbed, about 1 hour.

SWEET AND TANGY PULLED PORK IN THE SLOW COOKER

Steps:

• Heat oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic, chili powder, and pepper until blended; cook until garlic has softened, 3 to 4 minutes. Add steak sauce, vinegar, brown sugar, Worcestershire sauce, and liquid smoke. Stir and bring to a light boil.
• Put pork tenderloin into a slow cooker and pour the sauce on top. Cook until the pork falls apart when touched with a fork, 5 to 6 hours on High or 10 to 12 hours on Low.
• Place pork on a plate and shred it using 2 forks. Put the pork back in the sauce until ready to serve.

SWEET AND SAVORY SLOW COOKER PULLED PORK

Steps:

• Place the pork shoulder roast into a large plastic bag, pour 1 cup of root beer over the meat, and squeeze out all the air from the bag. Seal the bag closed, and refrigerate 6 hours to overnight.
• The next day, mix together the light brown sugar, kosher salt, black pepper, paprika, dry mustard, onion powder, garlic salt, celery salt, cinnamon, ginger, and nutmeg in a bowl.
• Remove the meat from the marinade, and shake off the excess. Rub the meat all over with the spice mixture, wrap in plastic wrap, and refrigerate for 30 minutes to 2 hours.
• Mix together the balsamic vinegar, 1 1/2 cups of root beer, whiskey, and brown sugar in a bowl, and stir until the sugar dissolves.
• Heat the olive oil in a skillet over medium-high heat, and sear the meat on all sides until the meat develops a brown crust, about 3 minutes per side. Place the seared meat into a slow cooker. Pour the balsamic vinegar-root beer mixture over the meat, set the slow cooker to High, and cook for 6 to 8 hours.
• Remove the roast from the slow cooker, and shred with 2 forks. Discard the bones and all but 1 cup of the liquid in the slow cooker. Return the shredded meat to the cooker, mix in the barbecue sauce, and let sit on Low until ready to serve. Serve piled on buns.

WALLYS SWEET PULLED PORK

Steps:

• cut pork roast in half, place in a 4 qt crock pot. combine the preserves, onion,soysauce and honey mustard; pour over roast. cover cook on low 8 hrs or until tender
• cool slightly an tear into shreds with 2 forks. return to crockpot and heat through. serve on buns or sandwich bread. ummmmmm