Slow Cooker Pulled Pork Barbeque
Dec 25, · Directions Cut roast into quarters. Mix brown sugar, salt, paprika and pepper; rub over meat. Place meat and onions in a 5-qt. slow cooker/5(29). Place pork roast in the crockery insert of a slow cooker. Add the sliced onion and Worcestershire sauce. Cover the pork with water. Cook on low all day (at least 12 hours).Calories:
This is so easy and very tasty. Serve on buns with French fries or potato chips. Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will. Preheat oven to degrees F degrees C.
Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce. All Rights Reserved. BBQ Pork for Sandwiches. Rating: 4. Read Reviews Add Reviews. Save Pin Print ellipsis Share. BBQ Pork for Sandwiches cookin'mama. BBQ Pork for Sandwiches cookingfor8. Recipe Summary prep:. Nutrition Info. Ingredients Decrease Serving The ingredient list now reflects the servings specified.
Add all ingredients to shopping list View your list. Bake in the preheated oven for 30 minutes, or until heated through. I Made It Print. Per Serving:. Full Nutrition. Most helpful positive review ginger. Rating: 5 stars. After reading the reviews I did the following - I bought 4 lb pork butt - a less expensive cut of meat. The next day I put it back in the slow cooker for a couple of hours to reheat. It was delicious, easy and inexpensive. Read More. Thumb Up Helpful. Most helpful critical review momof2angels.
What is wrong with me mentally quiz 3 stars. I made it the first time just as this recipe calls for and it was ok. I was expecting more than the bbq sauce having to give it the flavor, and plus my husband was not even interested in taking a 2nd sandwich. By the way sage goes great with pork! Then i put it in the crock pot with only 1 cup water. Didnt use beef broth because of the extra salt, water works just as perfect.
Shred it up with 2 forks or your fingers. My husband will now eat half the pot! Reviews: Most Helpful. This is how I cook my bbq pork. Recommendation for those who have used pork tenderloin, boneless pork chops, etc. Honestly, the pork will be very tender and the flavor rich. The meat itself remains reasonably lean. You will save much money by trying the pork butt, pork roast, etc. The way i made this turned out excellent! I used approximately 5. I made my own sauce from a Taste Of Home recipe i have for pork ribs.
Plain bottled sauce seemed like it wouldn't taste good. Simmer, uncovered, for 1 hour or until slightly thickened, stirring occasionally. Kelly H. Here's a really good what do girl scouts in france do of this recipe. Throw your pork in a slow cooker with no liquid or maybe a little water if it's a really lean what does quantity mean in science and cook until it's done.
Then shred it and pour in a bottle of good vinegary barbeque sauce and most of a can of cola, and leave the top off the slow cooker should still be at high for about an hour to thicken the sauce. This takes out the oven step, and the soda in it is surprisingly delicious.
Of course it smells so good I can hardly wait that last hour, so I sometimes speed things up in a big skillet. I used a 16oz can of BEER instead of beef broth My husband said it was the best BBQ pulled pork he'd ever had!! Sharon Springer Andrews. Really, really good. Again, I always follow the recipe exactly the first time I make it and this time I was glad I had.
I was very tempted, like others, to just throw the sauced meat back into the crock pot--I mean, why mess up another pan, right? Well I think it made a big, positive difference to the final product. The time in the oven kindof browns the tips and makes it seem more like meat done on the grill.
I'd never used Sweet Baby Ray's before and it was good with the pork. It was a little sweet, obviously--I may use Bullseye next time for a more savory change of pace. I will definately be making this again. Marne Elkins Weinberger. Wow this BBQ was a huge hit. Following the advice of my butcher I used Boston Butt instead of boneless ribs. I cooked the meat for 8 hours the night before the party, drained and shredded it and stored it back in the crockpot overnight in the fridge.
About 4 hours before the event I added the Sweet Baby Ray's don't settle for kc masterpiece - yuck and some of the left over stock drained from the crock the night before.
So amazing, I will be making this again! Rating: 4 stars. I followed the advice of another review and cooked the pork for 10 hours, pulled it and drained the broth, and how to film on minecraft let the pork marinate in the BBQ sauce over night and reheated it the next day. By marinating it over night and reheating it the pork became mush and there was hardly any texture.
I am a big texture person, so it was hard to eat that way. I would rather have bigger chunks of pork than mush. I would highly suggest making this and we will be making it again! This recipe is impossible to screw up More Reviews. Share options. Your daily values may be higher or lower depending on your calorie needs.
Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. All Reviews. Add Photo. What did you think about this recipe? Did you make any changes or notes?
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Directions Place chops, overlapping slightly if necessary, in a large cast-iron or other ovenproof skillet. Combine remaining ingredients; pour over meat. Bake, uncovered, at ° for 40 minutes, turning chops halfway through cooking/5(17).
This is best cooked over charcoal, but it's important to cook with indirect heat. Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food coloring or red bean curd see Cook's Note , and Chinese five-spice powder together in a saucepan over medium-low heat. Cook and stir until just combined and slightly warm, 2 to 3 minutes. Pour the marinade into the bag with the pork, squeeze air from the bag, and seal.
Turn bag a few times to coat all pork pieces in marinade. Cook pork on preheated grill for 20 minutes. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour.
An instant-read thermometer inserted into the center should read at least degrees F 63 degrees C. The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary. All Rights Reserved. Rating: 4. Read Reviews Add Reviews. Save Pin Print ellipsis Share. Recipe Summary prep:. Nutrition Info. Ingredients Decrease Serving 4.
The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. Marinate pork in refrigerator, 2 hours to overnight.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade. I Made It Print. Cook's Notes: If you can find red bean curd, use 2 tablespoons in place of the red food coloring. Editor's Note: The nutrition data for this recipe includes the full amount of the marinade ingredients. Per Serving:.
Full Nutrition. Rating: 5 stars. My husband mostly made this recipe since he is the grill man. He followed the recipe ingredients including some good shakes of the Chinese five spice, garlic powder, and onion powder.
We marinated our tenderloins for 8 hours cutting the two into four 2-inch thick loins. He cooked this on the charcoal grill over indirect heat as directed, but He kept the water pan in the whole time. I cooked the remaining marinade on the stove-top, adding in some cornstarch to thicken it and he basted the meat. Next time I'll make a batch and half of the sauce, it really was great tasting, but we really had to stretch it. We served over white rice with broccoli, all a great combination.
Just a note, if you have a green egg cooker, there is a YouTube video on how you can cook this like the Cantonese do by hanging it in your grill. Read More. Thumb Up Helpful. Most helpful critical review willow. Rating: 1 stars.
Not sure what went wrong. I followed the recipe exactly except I substituted cooking sherry for rice wine do to no availability and cooked in the oven as it's winter in Ak and grilling was not an option. I marinated two pork tenderloins and cooked the first one after two hours in the marinade. It wasn't very good and the flavor tasted way off. So I let the second tenderloin marinate over night thinking maybe that would help.
It was even worse. I usually like homemade asian recipes and I love bbq pork so not sure where this recipe went wrong as others seemed to really like it. We will not make again. Reviews: Most Helpful. Dan Chan. Rating: 4 stars. I like this recipe and have made it three times, with modifications the second and third time. Some observations: Chinese use pork butt for Char Siu because we love the fat and it really is part and parcel to the authentic dish.
That said, I used tenderloin the first time, pork sirloin roast the second, and pork shoulder the last. I do like pretty red colored char siu but against my better judgement, I used the full 2 tablespoons of food color which was huge overkill.
I went with 1 tablespoon the second time and it was still way too much and stained my cutting board. Food coloring is terrible for our bodies so cut it way back, or not at all, or as suggested, substitute red bean paste or boil down some beets if you want it red.
I also like five spice, but take care how much you use. It will overpower all other ingredients. It needs to be in the soup that long to penetrate. Don't cook it for an hour or you'll overcook. Use a thermometer and pull it at degrees and let it rest.
The water pan is a good suggestion if you are using leaner cuts. A whole butt roast makes a lot, so I portion it up and freeze pieces for later use. Amy Randy Smith. And prepared in the oven I used a pork shoulder roast which was on sale , trimmed of fat and cut into 2"x5" pieces. I also substituted cooking sherry for the rice wine, and I didn't use food coloring. Half-way through the cooking process, I brushed the meat with the marinade and then finished in the oven.
Tastes just like my favorite restaurant but much less expensive! My grill is under a snow bank so I made this as close as I could on a pan on the stove. I did cook with some of the extra marinade so I probably got a little extra flavor from that. Very nice. I will probably make again.
I'm a new cook learning from my mom. This is my 2nd time making this recipe and it's great. At the end put them in the boiler for about mins to crisp the skin, used tenderloin and served with white rice.
I loved everything about this marinade yum! Only addition a slug of rice wine vinegar with all of the sweet going on felt it needed a little acid balance.
Hubs grilled to perfection. A keeper! This marinade tastes really good! Next time get all the ingredients correctly if you really want to have good tasting meat. Something's you just don't substitute. More Reviews. Share options. Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
All Reviews. Add Photo. What did you think about this recipe? Did you make any changes or notes? Thanks for adding your feedback. Close Login. All rights reserved. View image.