Food recipes
Slow Cooked Pulled Pork
Slow Cooked Pulled Pork Ingredients: spices, cumin seed spices, oregano, dried spices, ginger, ground spices, garlic powder spices, chili powder salt, table spices, pepper, black sugars, brown pork, fresh, loin, tende...
Slow Cooked Pulled Pork
Ingredients:
spices, cumin seed
spices, oregano, dried
spices, ginger, ground
spices, garlic powder
spices, chili powder
salt, table
spices, pepper, black
sugars, brown
pork, fresh, loin, tenderloin, separable lean only, raw
oil, olive, salad or cooking
water, bottled, generic
vinegar, cider
Directions:
Mix all seasonings and brown sugar in a bowl and rub into the pork.
Place pork back into the refrigerator and allow to absorb flavors for at least 1 hour or overnight.
Preheat a Dutch oven and add olive oil over medium high heat.
Add pork roast and brown on both sides, about 2-3 minutes per side.
Watch carefully because the sugar browns fast.
If using a crockpot, remove roast to the crockpot, deglaze the pan with the water and vinegar, scrape all the little bits off the bottom, and add to the crockpot.
If leaving in the pan, just add the water and vinegar and scrape the bits off the bottom and cover the pan.
Bring to a boil and turn to low.
The meat will not be fully covered in liquid.
Leave roast to cook for 4-5 hours on the stovetop or a minimum of 8 hours on Low in the crockpot.
Turn heat off and allow the roast to sit in the liquid for about 20 minutes.
Reserve 1 cup of juice and pour off excess liquid.
Take 2 forks and pull pork apart.
Serve with coleslaw, BBQ sauce and hamburger buns.
Ingredients:
spices, cumin seed
spices, oregano, dried
spices, ginger, ground
spices, garlic powder
spices, chili powder
salt, table
spices, pepper, black
sugars, brown
pork, fresh, loin, tenderloin, separable lean only, raw
oil, olive, salad or cooking
water, bottled, generic
vinegar, cider
Directions:
Mix all seasonings and brown sugar in a bowl and rub into the pork.
Place pork back into the refrigerator and allow to absorb flavors for at least 1 hour or overnight.
Preheat a Dutch oven and add olive oil over medium high heat.
Add pork roast and brown on both sides, about 2-3 minutes per side.
Watch carefully because the sugar browns fast.
If using a crockpot, remove roast to the crockpot, deglaze the pan with the water and vinegar, scrape all the little bits off the bottom, and add to the crockpot.
If leaving in the pan, just add the water and vinegar and scrape the bits off the bottom and cover the pan.
Bring to a boil and turn to low.
The meat will not be fully covered in liquid.
Leave roast to cook for 4-5 hours on the stovetop or a minimum of 8 hours on Low in the crockpot.
Turn heat off and allow the roast to sit in the liquid for about 20 minutes.
Reserve 1 cup of juice and pour off excess liquid.
Take 2 forks and pull pork apart.
Serve with coleslaw, BBQ sauce and hamburger buns.