Slow cooker pulled pork recipe?

Answer 1

Hey! I found this recipe here on Y!Answers a few months ago -- it's so simple I kept it bookmarked:

4 lbs pork roast (shoulder or butt are good)
2 large onions
1 cup ginger ale
1 (18 ounce) bottle favorite barbecue sauce (I like Sweet Baby Ray's)

10 servings

1. Slice one onion and place in crockpot.
2. Put in the roast and cover with the other onion, sliced. Pour over the ginger ale. Cover and cook on LOW for about 12 hours.
3. Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.
4. Return the shredded meat and the onions to the crockpot, stir in the barbecue sauce. Continue to cook for another 6 hours on LOW.
5. Serve with hamburger buns or rolls and additional barbecue sauce. Any leftovers freeze very well. TIP: freeze ready-made sandwiches - a scoop of meat on a bun, well-wrapped. These make a great quick meal or snack. To reheat, remove wrapping, wrap in a paper towel, and zap 1-2 minute in the microwave.

Enjoy!

Answer 2

INGREDIENTS
1 tablespoon butter
2 pounds boneless pork roast
1 tablespoon Cajun seasoning
1 medium onion, chopped
4 cloves garlic, crushed
4 cups water
1 tablespoon liquid smoke flavoring
DIRECTIONS
Cut the pork roast into large chunks. Season generously with the Cajun seasoning. Melt butter in a large skillet over medium-high heat. Add pork, and brown on all sides. Remove from the skillet, and transfer to a slow cooker.
Add the onion and garlic to the skillet, and cook for a few minutes until tender. Stir in the water scraping the bottom to include all of the browned pork bits from the bottom of the pan, then pour the whole mixture into the slow cooker with the pork. Stir in liquid smoke flavoring.
Cover, and cook on High for 6 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.

Then just add your favorite BBQ sauce, though some people do like to eat it without the sauce.

Answer 3

INGREDIENTS:
4 lb pork roast
2 onions, sliced, divided
1 onion, chopped
5 or 6 whole cloves
2 cups water
16 oz bottle of your favorite BBQ sauce
salt and pepper
PREPARATION:
Place one sliced onion at the bottom of Crock Pot.
Stud pork roast with cloves and season with salt and pepper.
Place roast in slow cooker on top of the sliced onion. Cover with the second sliced onion and add enough water to fill Crock Pot two thirds of the way.
Cover and cook on low 8 to 12 hours.
Remove roast.

Remove and discard cloves, bone and fat as well as any water, onions and grease remaining in pot.
When pork roast is cool enough to handle, use a fork or your fingers to pull it apart until the entire roast is shredded.
Return the pulled pork to the crockpot. Mix in the chopped onion and BBQ sauce and cover. Heat on high for 1-3 hours or until the onions are soft.
Serve on large, crusty buns with a mustard based Carolina-style BBQ sauce. Garnish with dill pickle spears, thinly sliced raw onion and pickled pepperoncini (Italian banana peppers). Serve with crisp, homemade slaw. Carolinians would put the cole slaw on the pulled pork sandwiches..that's up to you.
NOTE: The above is the original recipe I was given. I have cooked the roast on high instead of low when I was in a hurry and didn't have that long. I have also done the last past on low and left to heat while we were at church and then it was ready to eat when we got home. I used a BBQ sauce that was very thick the first time and it was pretty dry, so since then I add a little water to it and it turns out perfect.

Answer 4

Texas Style Pulled Pork
3 pound boneless pork loin roast
8 ounce can tomato sauce
8 ounce green chiles, diced
1 cup barbecue sauce, store bought
1/2 onion, sliced
1/2 cup cilantro, chopped
4 tablespoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon black pepper
hot sauce to taste
Combine tomato sauce, barbecue sauce, onion, chiles, chili powder, hotsauce, oregano, cumin and cinnamon in a 4 quart slow-cooker. Place pork loin in cooker coating with sauce. Cover and cook for 8-10 hours on low heat.
When pork is finished cooking, remove and place on cutting board. Shred pork, top with cilantro, and serve with sauce on side.

Answer 5

Here's what I have, Sleepy-

PORK LIN WITH RED ONIONS AND SHERRY

3 large red onions, sliced thinly
1 cup pearl onions, peeled and blanched
2 Tablespoons salt free butter
2 1/2 pounds boneless pork loin, tied
1/2 tsp salt
1.2 tsp black pepper
1/2 cup cooking sherry
2 Tbs parsley, chopped
1 1/2 tbs corn starch
2 Tbs water

A. Cook the onions in the butter, in a medium skillet until soft.

B. Rub the pork loin with the salt and pepper and place in the slow cooker. Add the onions, sherry and parsley. Cover; cook on low for 8 to 10 hours, or on high for 5 to 6 hours.

C. Remove pork loin from stoneware; allow to stand for 15 minutes, prior to slicing.

D. Combine the cornstarch and water, then add to the juice in the stoneware to thicken sauce. Serve the pork loin with the onions and sherry sauce.

If using a 5-, 6- or 7- quart slow cooker, double all ingredients, except for the water, sherry and cornstarch.

Answer 6

I just put a pork roast in the crockpot and when it is falling apart, drain it and pull it into pieces put back in pot and add a bottle of your favorite barbecue sauce. Let it cook an hour or so longer and serve. Yummy!

Answer 7

Yup Im approximately to cook dinner a similar concern... nicely i dont understand in the experience that your could prefer to have my recipe yet besides right here it relatively is.. Porkloin a million/2teaspoon salt 2 onion sliced 2 stalks celery 2 bay leaves 1whole clove a million/2 cup water 2 tablespoon soy sauce Rub beef roast with salt pepper, make tiny slits in meat and insert garlics. place roast in broiler parn; broil 15-20mins to get rid of extra fat. placed a million sliced onion in backside in gradual cooker, upload beef roast, last onion and different aspects conceal and gradual cook dinner till mushy