Best 6 Paula Deens Slow Cooker Pulled Pork Recipes

SLOW COOKER PULLED PORK WITH SALSA VERDE

Steps:

• In a large skillet, heat oil over medium-high heat. Rub pork with salt, pepper, and cumin; cook until browned on all sides, about 10 minutes.
• Place tomatillos, onion, and garlic in a 6-quart slow cooker. Add pork, and top with salsa verde. Cover and cook on high for 5 hours.
• Remove pork from cooker, reserving cooking liquid. Shred pork with forks, adding reserved cooking liquid as needed to moisten pork. Serve with jalapeños, tomatillos, cilantro, and lime.
• In a 3-quart saucepan, bring rice, 4 cups water, oil, salt, and bay leaf to a boil over high heat. Reduce heat to medium-low, cover, and cook for 15 to 18 minutes. Remove from heat, and fluff rice with a fork. Cover and let stand for 5 minutes. Stir in cilantro and lime zest and juice.

SLOW COOKER TEXAS PULLED PORK

Steps:

• Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
• Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
• Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.

PULLED PORK (SLOW COOKER)

Steps:

• In a small mixing bowl whisk together salt, pepper, brown sugar, paprika, garlic powder, and cayenne pepper.
• Place pork shoulder in a baking dish and rub entire roast with dry rub mixture, pressing mixture over the roast. Cover roast with plastic wrap and allow to rest in the refrigerator at least 2 hours, or overnight.
• In a medium mixing bowl combine apple juice, apple cider vinegar, Worcestershire and liquid smoke.
• Place roast in a slow cooker, pour several tablespoons of the apple juice mixture over the top of the roast, then pour remaining mixture on the side of the roast (I do this so all the dry rub isn't washed off the top).
• Cover slow cooker and cook on low heat 8 - 10 hours.
• Remove roast from slow cooker and shred (leave broth in slow cooker). Return shredded pork to slow cooker (in broth) and allow to cook 10 - 20 more minutes.
• Strain most of the broth from pork (I leave about 1/2 cup), pour in barbecue sauce and toss.
• Serve in buns with coleslaw if desired.

PAULA DEEN'S SLOW COOKER PULLED PORK RECIPE - (3.9/5)

Steps:

• In a small bowl, mix the chili powder, onion powder, garlic powder, salt, pepper, and cayenne. Rub the spice mixture on all sides of the pork. Cover and refrigerate for at least 2 hours, or overnight. Place pork in a slow cooker. Set on low heat and cook for 10 hrs. Transfer from the slow cooker to a roasting pan and shred with two forks, removing any large pieces of fat. Pour the broth into a heatproof pitcher or large fat separator, and skim off the fat. Put the pork back into the slow cooker. Combine the skimmed broth, and the barbecue sauce. Stir into the pork, and cook for 2 hrs. Serves 10-15

PAULA DEEN ALL DAY PULLED PORK RECIPE - (3.6/5)

Steps:

• In a small mixing bowl whisk together salt, pepper, brown sugar, paprika, and cayenne pepper. Place roast in a 13 x 9 pan and rub entire roast with dry rub mixture, pressing mixture into the roast. Cover roast with plastic wrap and allow to rest in the refrigerator at least 2 hours. In a medium mixing bowl combine apple juice, apple cider vinegar, Worcestershire, liquid smoke and garlic powder. Place roast in a slow cooker, pour several tablespoons of the apple juice mixture over the top of the roast, then pour remaining mixture on the side of the roast (I do this so all the dry rub isn't washed off the top). Cover slow cooker with lid and cook on low heat 8 - 10 hours. Remove roast from slow cooker and shred. Return shredded pork to slow cooker (in broth) and allow to cook 30 more minutes. Ladle out majority of the broth (I leave about 1/2 - 3/4 cup) and pour in barbecue sauce and stir. Serve warm, over rolls with optional coleslaw. •*Original recipe calls for 2 Tbsp of each salt and pepper but I thought 1 1/2 Tbsp was plenty. It also doesn't call for freshly ground black pepper but I think it makes a big difference. •**Original recipe lists Barbeque sauce. I like to add 1 1/4 cups and I only use Bullseye brand. I have tried many other kinds and several homemade recipes and Bullseye is just it for me. It's perfect with this recipe.

PAULA DEEN'S FAVORITE PULLED PORK SANDWICH RECIPE - (4/5)

Steps:

• In a small mixing bowl, combine dry spices. Add pork butt to the crock of a large slow cooker. Pour can of Sprite or other lemon-lime soda, apple cider vinegar, and Worcestershire sauce on top of the pork. Top with dry spices, salt and pepper, and brown sugar. Pat into the meat. Cook on LOW 8-10 hours. Carefully pour off the liquid in the crock pot. Remove the bone and shred the meat. Pour entire bottle of BBQ sauce over shredded meat. Stir to combine. Serve on a bun piled high, top with prepared coleslaw.