Sweet And Tangy Pork Pulled Bbq Pork Crockpot Recipes

SWEET AND TANGY PULLED PORK

Steps:

• Rinse and pat dry the pork roast. Place onions in the slow-cooker or pressure cooker. In a small bowl, combine brown sugar, paprika, kosher salt and pepper; mix thoroughly. Rub mixture all over roast and place the roast on top of the onions.
• In a medium bowl, combine vinegar, Worcestershire, red pepper flakes, sugar, mustard, garlic salt and cayenne pepper; whisk to combine. Pour over roast.
• CROCK-POT DIRECTIONS: Cover the pork in the slow cooker and cook on low for 4-5 hours, adding about 30-40 minutes for each additional pound if you're multiplying the recipe. Shred with tongs and allow the shredded pork to rest in the cooking liquids until ready to serve. Serve warm on your favorite rolls.
• PRESSURE COOKER DIRECTIONS: Seal the pressure cooker; cook on high for 60-90 minutes, (The cooking time is 90 minutes for the Insta-Pot, but I've been told that it requires less time for a stove-top pressure cooker.) check to see if it is shreddable. Cook an additional 30-40 minutes as needed. Shred with tongs and allow the shredded pork to rest in the cooking liquids until ready to serve. Serve warm on your favorite rolls. Enjoy!

SLOW COOKER BBQ PULLED PORK

Steps:

• Rub pork shoulder with seasoning and place in slow cooker
• Mix together bbq sauce, vinegar and broth and add to slow cooker
• Cover and cook on low for 8-10 hours or high for 4-5 until pork reaches internal temperature of 205 degrees
• Remove pork and shred
• Add about 1/4 - 1/2 cup of the juices back to pork and discard the rest
• Add additional BBQ sauce if desired

SWEET & TANGY PULLED PORK

Steps:

• Mix first 4 ingredients. Place roast in a 4- or 5-qt. slow cooker; top with preserves mixture. Cook, covered, on low until meat is tender, 8-10 hours. , Remove pork from slow cooker. Skim fat from cooking juices. Shred pork with 2 forks; return to slow cooker and heat through. If desired, serve on buns.

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 TANGY PORK ("PULLED BBQ PORK") CROCKPOT RECIPE

Steps:

• Spread onion over bottom of 5-6qt crock-pot. Place pork roast on top of the onion(sometimes I like to spray the pot with Pam first, but it isn't nessessary). In medium size bowl, stir together ketchup, chili sauce, 1/2 cup apple juice, honey, vinegar, Wor. sauce, garlic,and pepper flakes- stir until well blended and pour evenly over pork. Cover and cook: high for 5-6hrs OR low for 10-11 hrs until pork is fork tender. Remove pork from pot and cover to keep warm. Stir together remaining 1/2 Cup apple juice and cornstarch in small cup till well blended and pour into sauce in crock pot. Stir well. Cover Pot and cook on high for 15 min or until thickened. NOW, you can either: Slice pork into thin slices and spoon sauce over top, OR shred pork using two forks(removing fat and bones) and place back in sauce, stir and serve on buns. (We top with shredded mozzarella cheese too!) I like to serve cole slaw on the side with this.

SLOW COOKER SWEET & SPICY PULLED PORK

Steps:

• Place roast in a greased 4- or 5-qt. slow cooker. In a large bowl, combine tomato sauce, beer, brown sugar, honey, tomato paste, seasonings and, if desired, liquid smoke; pour over meat. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast. When cool enough to handle, shred meat with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through., Using tongs, place meat mixture on bun bottoms. Replace tops. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.