Recipe Talk

i loved this recipe and am in the middle of moving i think my husbad used my magazine to wrap up some things and i cant find it anywhere. If someone can get this or me that would be awesome!!!

Pulled-Pork Sandwiches

Woman's World 10/13/98

Serves: 6

Our super-quick version of this Southern favorite can be on the table in a quarter of the time, thanks to your pressure cooker!

1 tablespoon +1 tsp. ground cumin

1 tablespoon garlic powder

1 tablespoon mustard powder

1 teaspoon salt

3/4 teaspoon ground thyme

3 pounds pork shoulder roast - boneless/fat trimmed, cut 2" pieces

1 cup ketchup

1 onion, chopped

2 tablespoons cider vinegar

2 tablespoons molasses

1 tablespoon Worcestershire sauce

1 tablespoon packed dark brown sugar

1/2 teaspoon pepper

6 hamburger buns

sweet gherkins

In pressure cooker combine cumin, garlic powder, mustard, salt and thyme.

Add pork; toss to coat.

Stir in ketchup, onion, vinegar, molasses, Worcestershire, sugar and pepper.

Cover with pressure cooker lid.

Over medium-high heat bring cooker to pressure according to Manufacturer's directions.

Reduce heat to medium; cook, maintaining pressure, 40 minutes.

Remove from heat; release pressure according to manufacturer's directions.

Remove lid; with 2 forks pull meat apart into shreds.

Fill buns with pork mixture; serve with gherkins.

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Nutrition Facts

Calculated for 1 serving (292g)
Recipe makes 10 servings

Calories 317
Calories from Fat 91 (28%)
Amount Per Serving %DV
Total Fat 10.2g 15%
Saturated Fat 3.3g 16%
Polyunsat. Fat 1.4g
Monounsat. Fat 4.6g
Trans Fat 0.0g
Cholesterol 114mg 38%
Sodium 580mg 24%
Potassium 798mg 22%
Total Carbohydrate 12.4g 4%
Dietary Fiber 1.1g 4%
Sugars 5.6g
Protein 41.3g 82%
Vitamin A 25mcg 0%
Vitamin B6 1.1mg 53%
Vitamin B12 1.1mcg 17%
Vitamin C 7mg 12%
Vitamin E 1mcg 4%
Calcium 56mg 5%
Magnesium 55mg 13%
Iron 2mg 11%
Alcohol 0.0g Caffeine 0.0mg

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Pulled Pork (Crock Pot) Recipe

I found this recipe years ago, and it's a favorite at potlucks.

Freezes well for easy quick meals.

by duonyte

10 servings

1 day 30 min prep

4 lbs pork roast (shoulder or butt)

2 large onions

1 cup ginger ale

1 (18 ounce) bottle favorite barbecue sauce (I like Sweet Baby Ray's)
barbecue sauce, for serving (optional)

Slice one onion and place in crock pot.

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.

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.

Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 4 to 6 hours on LOW.

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.

Note: Shoulder or butt are recommended because the meat shreds very well. Other cuts do not shred as readily. It is a fattier cut, but the fat melts away in the cooking and is poured away when you discard the liquid.

Note 2: I have an older, smaller crock pot. The above times work perfectly for me. But if you have a newer or bigger crock pot, you may need to revise times downward, esp. after the bbq sauce is added. I think you need at least a couple of hours for it all to meld, but that may be all you need.

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Crock Pot - Pulled Pork Recipe

I love crock pot recipes!

6-8 servings

1/2 day

1 tablespoon vegetable oil

2 onions, finely chopped

6 garlic cloves, minced

1 tablespoon chili powder

1 teaspoon cracked black peppercorns

1 cup tomato-based chili sauce

2 celery ribs, sliced thin

1/4 cup packed brown sugar

1/4 cup cider vinegar

1 tablespoon worcestershire sauce

1 teaspoon liquid smoke

1 (3 lb) boneless pork butt, trimmed of excess fat

6-8 hard rolls

In a skillet, heat oil over medium heat. Add onions; cook until soft. Add garlic, celery, chili powder and peppercorns; cook, stirring, for 1 minute. Add chili sauce, brown sugar, vinegar, Worcestershire sauce and liquid smoke. Stir to combine; bring to a boil.
Place pork in slow cooker; pour sauce over pork. Cover and cook on LOW for 10 to 12 hours or on HIGH for 6 hours, until pork is falling apart.
Transfer pork to a cutting board; pull the meat apart in shreds, using two forks. Return to sauce and keep warm.
When ready to serve, spoon shredded pork and sauce over warm buns.

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