Cajun Slow Cooker Pulled Pork Recipe 435 Recipes

CAJUN PULLED PORK AND GRITS

Steps:

• Heat 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add the bell pepper and onion and cook, stirring occasionally, until the vegetables are softened and lightly browned, 8 to 10 minutes. Add the garlic, Cajun seasoning and pork and continue to cook, stirring, until the garlic is softened and the pork is warmed through, about 2 minutes.
• Push the pork mixture to one side of the skillet and add the tomato paste to the other side. Cook, stirring, until dark red, about 1 minute. Add the chicken broth and Worcestershire sauce and simmer, stirring everything together, until the sauce is slightly thickened, 2 to 3 minutes. Season with salt, pepper and hot sauce.
• Meanwhile, bring 3 cups water to a simmer in a medium saucepan over high heat. Slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the remaining 2 tablespoons butter and the scallions.
• Divide the grits among shallow bowls and top with the pork mixture and sauce. Sprinkle with parsley and serve with more hot sauce.

SLOW-COOKER PULLED PORK

Steps:

• Place the pork on a large plate or cutting board. Mix together the sugar, garlic powder, onion powder, Italian seasoning, paprika, 1 tablespoon salt and 2 teaspoons pepper in a small bowl. Rub the spice mix all over the pork.
• Add the pork to an 8-quart slow cooker. Pour in the pickle brine and chicken broth and cook on high until the pork is very tender and easy to shred with two forks, 8 to 10 hours.
• Shred the pork and mix with the cooking liquid.
• Serve the pork on buns with coleslaw, baked beans, pickle slices and BBQ sauce!
• For an easy leftover idea, add the pork to tortilla chips, top with cheese and broil until bubbly. Top with your favorite nacho toppings like pickled jalapenos, sour cream, salsa, scallions and lime juice. Easy lunch or snack!

CAJUN SLOW-COOKER PULLED PORK RECIPE - (4.3/5)

Steps:

• Whisk 1 1/2 cups water, the vinegar, ketchup, 1/4 cup mustard, the molasses and 1 tablespoon brown sugar in a 7-to-8-quart slow cooker. Combine the remaining 1 tablespoon brown sugar, the paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Rub all over the pork, then add to the slow cooker along with the sausage. Cover and cook on low, 8 hours. Remove the pork and sausage and set aside to cool slightly. Skim off the excess fat from the cooking liquid, then strain into a large skillet and bring to a boil. Cook until reduced by one-third, about 15 minutes. Shred the pork with a fork and coarsely chop the sausage. Toss the pork and sausage with enough of the reduced cooking liquid to moisten; season with salt. Whisk the mayonnaise and the remaining 2 tablespoons mustard in a small bowl; spread on the buns. Fill with the pulled pork and pickle slices. Serve with potato chips.

CAJUN PULLED PORK

Steps:

• Use a 6-quart slow cooker.
• Put the meat into a large plastic ziplock bag with the brown sugar and seasonings.
• Seal well and shake to coat.
• Pour the contents of the bag into the stoneware.
• Top with the chopped onion, butter, and liquid smoke.
• Pour in the water.
• Cover and cook on LOW for 8-10 hours, or until meat shreds easily with two forks.
• Serve on toasted buns, on rice, or in large romaine leaves.

GRANDMA EDNA'S CAJUN PORK

Steps:

• Finely chop vegetables. In a large skillet, saute vegetables in butter until tender. Add garlic; cook 1 minute longer. Stir in seasonings and pepper sauce., Cut several slits in roast to within 1/2 in. of bottom. Place in a 5-qt. slow cooker. Spoon onion mixture between slits and over the top of meat. Cover and cook on low for 6-8 hours or until pork is tender., Transfer roast to a serving platter; keep warm. Strain cooking juices and pour into a small saucepan. Combine cornstarch and water until smooth; stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with roast.

CAJUN PULLED PORK

Steps:

• Rinse pork loins and pat dry with paper towels.
• Cut the pork loin into large chunks and rub Cajun seasoning on all sides of each piece until completely covered.
• Melt butter in a large skillet over medium-high heat, I like to use my 16 inch cast iron skillet, but I still have to do the meat in two batches. Add pork, and brown on all sides. As they finish transfer them to the crock pot leaving the butter and stuckage in the pan.
• Add the onion and garlic to the skillet, and cook for a few minutes until tender.
• Deglaze the hot pan by stirring in the water and scraping the bottom to include all of the yummy stuckage from the bottom of the pan, (this is where a lot of the color and flavor comes from).
• Now pour the whole mixture into the slow cooker with the pork and stir in liquid smoke flavoring.
• Cover, and cook on high for 5 hours/ low for 8 hours, or until meat is falling apart when pierced with a fork.
• Remove pieces of pork from the slow cooker, and shred. Return to the slow cooker to keep warm while serving. Is is supposed to be somewhat wet when served, but if you feel you have to much liquid remove the liquid and do not waste it! Pour the liquid into a saucepan and reduce it by boiling it. Then return it to the crock pot after the meat is shredded.
• Serve with you favorite barbeque sauce if desired.