Best 2 Spicy Slow Cooker Bbq Recipe By Tasty Recipes
**Indulge in the symphony of flavors with our tantalizing Spicy Slow-Cooker BBQ recipes. Our collection features a delectable array of culinary creations that will ignite your taste buds and leave you craving for more. From classic pulled pork to succulent chicken, each recipe is carefully crafted to deliver a perfect balance of smokiness, heat, and sweetness. Whether you're a seasoned pitmaster or a novice cook, these recipes are easy to follow and guarantee a mouthwatering barbecue experience. So, gather your ingredients, fire up your slow cooker, and embark on a flavor-packed journey with our Spicy Slow-Cooker BBQ extravaganza.**
Check out the recipes below so you can choose the best recipe for yourself!
SLOW-COOKER BBQ PULLED CHICKEN, 4 WAYS RECIPE BY TASTY
Here's what you need: chicken breasts, burger buns, ketchup, apple cider vinegar, dark brown sugar, salt, pepper, paprika, cayenne powder, garlic powder, worcestershire sauce, mayonnaise, apple cider vinegar, sugar, salt, pepper, green cabbage, red cabbage, shredded carrot
Provided by Claire Nolan
Categories Dinner
Yield 6 servings
Number Of Ingredients 19
Steps:
- Place the chicken breasts in the bottom of the slow cooker.
- Cover the chicken with ketchup, apple cider vinegar, brown sugar, salt, pepper, paprika, cayenne, garlic powder, and Worcestershire sauce. Mix well.
- Cover, and cook on high for 3 hours or on low for 6 hours.
- In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper.
- Add both kinds of cabbage and carrots to the bowl and gently toss with the dressing.
- Shred the chicken breasts with 2 forks in the slow cooker.
- Serve on a burger bun with slaw.
- Also great for BBQ Pulled Chicken Pizza, BBQ Pulled Chicken Nachos, and BBQ Pulled Chicken Mac 'n' cheese.
- Enjoy!
Nutrition Facts : Calories 807 calories, Carbohydrate 88 grams, Fat 30 grams, Fiber 6 grams, Protein 44 grams, Sugar 34 grams
SLOW COOKER BBQ PULLED PORK
If you've spent any time on Pinterest or food blogs, you've likely come across a recipe for three-ingredient barbecue pulled pork that can be made in the slow cooker. Methods and ingredients vary, but the recipe almost always calls for boneless pork shoulder, some sort of dark cola (usually Dr Pepper or root beer) and barbecue sauce. Dubious? We were too, so we asked the members of our NYT Cooking Community Facebook page if anyone had ever made it and if they liked it. We received more than 150 very opinionated responses. Many readers have come up with their own clever twists, like using coffee or beer in place of cola, adding onions or chipotles, rubbing the meat with a spice blend and searing the meat before cooking. We tried cooking it a few different ways and found we liked this adaptation best. It calls for a few more ingredients and an extra step or two, but it's got layers of flavor and it's still mostly fuss-free. (You can find the pressure-cooker version of this recipe here.)
Provided by Margaux Laskey
Categories meat, sandwiches, main course
Time 10h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- In a small bowl, combine the garlic and onion powders, smoked paprika, salt and black pepper. Rub the spice mixture all over the pork. If you have time, cover with plastic wrap and refrigerate for 2 hours or up to overnight. If you don't, no worries; proceed to Step 2.
- Lightly grease the crock of a slow cooker. Heat 2 tablespoons vegetable oil in a large skillet over medium-high. Sear the pork until golden brown on all sides, about 2 minutes each side. Add onion, if using, to the slow cooker. Add the pork on top of the onion. Pour soda over the pork and set the slow cooker to low for 6 to 8 hours, until the meat has collapsed and shreds easily.
- Drain most of the liquid from the slow cooker and shred the meat directly in the pot. Add about 1/2 cup of the barbecue sauce and stir to combine. (At this point, if you like crisp bits in your pulled pork, you can spread the shredded pork on a sheet pan and place under a broiler for a couple minutes then return to the slow cooker.) Taste and add more barbecue sauce, hot sauce, salt or pepper, if desired. Serve with soft rolls and extra sauce on the side.
Tips:
- Choose the right cut of meat: For pulled pork, a pork shoulder or pork butt is the best choice. For ribs, choose baby back ribs or spare ribs. For chicken, a whole chicken or chicken breasts can be used. For beef, a chuck roast or brisket is a good option.
- Use a flavorful rub: A good rub will help to enhance the flavor of the meat. Some popular spices and herbs to use in a rub include garlic powder, onion powder, paprika, cumin, chili powder, oregano, thyme, and rosemary.
- Cook the meat on low and slow: Low and slow cooking is the best way to tenderize the meat and develop its flavor. Cook the meat on low for 8-10 hours, or until it reaches an internal temperature of 195 degrees Fahrenheit.
- Use a barbecue sauce with a bold flavor: A good barbecue sauce will help to add sweetness, smokiness, and a bit of heat to the meat. Choose a sauce that you like the taste of, and that complements the flavor of the meat.
- Serve the meat with your favorite sides: Some popular sides to serve with barbecue include coleslaw, potato salad, baked beans, and corn on the cob.
Conclusion:
Slow-cooker barbecue is a delicious and easy way to cook your favorite meats. By following these tips, you can make sure that your barbecue turns out perfect every time. So fire up your slow cooker and get cooking!
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