Pulled Pork Shoulder Barbecue - Oven Smoked Barbecued Pork Shoulder
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How to Make Pulled Pork | Flavor Makers Series | McCormick
Enjoy some indoor BBQ with these delicious slow cooker recipes:
-Slow Cooker Pulled Pork:
-Slow Cooker Corn Bread:
-Slow Cooker Baked Beans:
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Ever wonder how to make bbq without having to go outside and use a grill? Join Cameron Mason and McCormick® as we show you how to make tasty, flavorful, and juicy pulled pork right in your slow cooker. Even better, you can make corn bread and baked beans using your slow cooker too!
BBQ Pulled Pork Ingredients:
- Boneless pork shoulder roast, trimmed
- McCormick® Slow Cookers BBQ Pulled Pork Seasoning Mix:
- Ketchup
- Brown sugar
- Cider vinegar
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Music Credits
Song Name: Otter Pop
Artist Name: Shawn Wasabi
Slow Cooker Barbecue Pulled Pork Sandwiches
Our friend, field editor and blogger Hannah Williams, makes slow-cooked Pulled Pork Sandwiches.
Recipe for Slow Cooker Barbeque Pulled Pork Sandwiches:
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Crockpot Pulled Pork | Slow Cooker Pulled Pork | BBQ Pulled Pork | BBQ | Barbecue
Today I am making the best homemade pulled pork. I have the best slow cooker pulled pork recipe.
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The Best Pulled Pork
Pork Shoulder (Boston Butt) (mine was 7 pounds)
medium onion diced
minced garlic
chicken broth (I used Better Than Bullion Roasted Chicken Base mixed in water)
Wet Rub
1 tablespoon of Yellow Mustard
1 tablespoon of Worcestershire Sauce
Dry Rub
1 tablespoon of onion powder
2 tablespoons of garlic powder
1 tablespoon of smoked paprika
1 tablespoon of celery salt
1 tablespoon of brown sugar
1 teaspoon of oregano
1 teaspoon of black pepper
1 teaspoon of salt
1/2 teaspoon of ground cumin (optional)
BBQ mixture
The amount you add depends on how much meat you have.
1/2 cup of BBQ Sauce (I used Kraft Sweet Honey)
2 tablespoons of Apple Cider Vinegar
2 tablespoons of Yellow Mustard
2 tablespoons of Brown Sugar
Easy Slow Cooker Barbecue Pulled Pork Sandwiches Recipe
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EASY SLOW COOKER BARBECUE PULLED PORK SANDWICHES
Ingredients
For the pulled pork:
* 2-3 pound pork shoulder roast
* 1 cup apple juice
* salt and pepper to taste
* 1 cup healthy all natural barbecue sauce (use your favourite barbecue sauce or make your own - I've linked my favourite healthy homemade barbecue sauce recipe in the blog post above!)
For the coleslaw:
* 3 tablespoons apple cider vinegar
* 2 teaspoons Dijon mustard
* 5 tablespoons mayonnaise
* 3 tablespoons liquid honey
* 1 medium green cabbage shredded
* 3 large carrots shredded
* 1 medium red onion thinly sliced
For the sandwiches
* 8-10 sandwich rolls
* condiments of your choice (mayonnaise, mustard, ketchup or barbecue sauce)
Instructions
* Add the pork roast, apple juice and salt and pepper to the slow cooker on high for 4-6 hours or on low for 7-8 hours.
* After the time has passed, shred the pork with two forks and add the barbecue sauce, turning the heat to low or the warm setting and replace the lid on the slow cooker for 15 minutes.
* Add the vinegar, mustard, mayonnaise and honey to a mason jar and shake very well until the dressing is smooth.
* Add the cabbage, carrots and red onions to a large bowl and pour the dressing over top, tossing well to coat.
* Assemble the sandwiches on the sandwich rolls with a serving of pulled pork, a serving of coleslaw and the condiments of your choice.
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Betty's Slow Cooker Pulled Pork Barbecue Sandwich (Culinary Institute of America)
Betty demonstrates how to make a Slow Cooker Pulled Pork Barbecue Sandwich. This is a wonderful recipe from the Culinary Institute of America.
Click for recipe from Culinary Institute of America:
Slow Cooker Pulled Pork Barbecue Sandwich
5 pounds boneless pork butt (shoulder)
3 cups (about 2 large) thinly-sliced onions
1 28-ounce can crushed tomatoes
1 tablespoon crushed garlic
3 tablespoons smoked paprika
½ teaspoon chili powder
½ teaspoon dried chipotle or hot pepper
1½ tablespoons ground cumin
1 cup apple cider vinegar
¾ cup light brown sugar
1½ tablespoons kosher salt
ground black pepper, to taste
For the sandwich:
sandwich buns as needed, split and toasted
Kansas City-style barbecue sauce, as needed
coleslaw, as needed (optional)
Remove the excess fat from the exterior of the pork. It is fine to leave some on, as we will skim off fat later. If the pork is one large piece, cut it into two or three pieces. Place the onions, tomatoes, garlic, paprika, chili powder, chipotle, cumin, vinegar, brown sugar and salt into the slow cooker and toss to combine. Add the pork and mix it with the other ingredients. Cover. Set the slow cooker for 8 hours on low. Although the pork will begin to smell really good in about an hour, leave the lid alone. After 4 hours, turn the meat over once, replace the lid and continue to cook. When the cooking is complete, remove the meat and set aside. Skim any fat along the top of the cooking liquid, or allow the liquid to cool and then remove the fat. Purée the remaining liquid to a sauce-like consistency; it should be thick but smooth. When the meat is cool enough to handle, use two forks to pull the pork into shreds. Season with black pepper. Heat the puréed liquid and add it to the meat as desired, depending on how saucy you like your pulled pork.
To make the sandwich: Place a portion of the pulled pork onto the bottom half of the toasted bun, and top with barbecue sauce and coleslaw. Store leftover pulled pork in an airtight container for 5 to 6 days or in a freezer for up to 6 weeks.
PER SERVING (4 ounces of pork): 165 CALORIES, 14 g PROTEIN, 11 g CARBOHYDRATES, 0.5 g FIBER, 7 g TOTAL FAT (2.5 g saturated fat), 507 mg SODIUM, 47 mg CHOLESTEROL
I hope you enjoy this recipe! Love, Betty ♥♥♥
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