Slow Cooker Pulled Pork
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Slow Cooker Pulled Pork
From Good Housekeeping
triple-tested at the Good Housekeeping Research Institute
This meltingly tender shredded pork has been slow-cooked for hours in a sweet and tangy sauce.
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Nutritional Information
Calories 475
Total Fat 26g
Saturated Fat 9g
Cholesterol 107mg
Sodium 760mg
Total Carbohydrate 29g
Dietary Fiber 2g
Sugars --
Protein 31g
Calcium --
pulled pork sandwich
Rita Maas
Serves: 12
Ingredients
U.S. Metric Conversion chart
1 medium onion, chopped
1/2 cup(s) ketchup
1/3 cup(s) cider vinegar
1/4 cup(s) packed brown sugar
1/4 cup(s) tomato paste
2 tablespoon(s) sweet paprika
2 tablespoon(s) Worcestershire sauce
2 tablespoon(s) yellow mustard
1 1/2 teaspoon(s) salt
1 1/4 teaspoon(s) ground black pepper
4 pound(s) boneless pork shoulder blade roast (fresh pork butt), cut into 4 pieces
12 soft sandwich buns or ciabatta rolls, warmed
Dill pickles (optional)
Potato chips (optional)
Hot sauce (optional)
Directions
In 4 1/2- to 6-quart slow-cooker pot, hybrid cloudstir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, salt, and pepper until combined. Add pork to sauce mixture and turn to coat well with sauce.
Cover slow cooker with lid and cook pork mixture on low setting as manufacturer directs, 8 to 10 hours or until pork is very tender.
With tongs, transfer pork to large bowl. Turn setting on slow cooker to high; cover and heat sauce to boiling to thicken and reduce slightly.
While sauce boils, with 2 forks, pull pork into shreds. Return shredded pork to slow cooker and toss with sauce to combine. Cover slow cooker Display rack and heat through on high setting if necessary.
Spoon pork mixture onto bottom of sandwich buns; replace tops of buns. Serve sandwiches with pickles, potato chips, and hot sauce if you like.
triple-tested at the Good Housekeeping Research Institute
This meltingly tender shredded pork has been slow-cooked for hours in a sweet and tangy sauce.
Recipe Reviews Other best travel tea mug Versions
Save this recipe
Add ingredients to my shopping list
Submit your version
Nutritional Information
Calories 475
Total Fat 26g
Saturated Fat 9g
Cholesterol 107mg
Sodium 760mg
Total Carbohydrate 29g
Dietary Fiber 2g
Sugars --
Protein 31g
Calcium --
pulled pork sandwich
Rita Maas
Serves: 12
Ingredients
U.S. Metric Conversion chart
1 medium onion, chopped
1/2 cup(s) ketchup
1/3 cup(s) cider vinegar
1/4 cup(s) packed brown sugar
1/4 cup(s) tomato paste
2 tablespoon(s) sweet paprika
2 tablespoon(s) Worcestershire sauce
2 tablespoon(s) yellow mustard
1 1/2 teaspoon(s) salt
1 1/4 teaspoon(s) ground black pepper
4 pound(s) boneless pork shoulder blade roast (fresh pork butt), cut into 4 pieces
12 soft sandwich buns or ciabatta rolls, warmed
Dill pickles (optional)
Potato chips (optional)
Hot sauce (optional)
Directions
In 4 1/2- to 6-quart slow-cooker pot, hybrid cloudstir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, salt, and pepper until combined. Add pork to sauce mixture and turn to coat well with sauce.
Cover slow cooker with lid and cook pork mixture on low setting as manufacturer directs, 8 to 10 hours or until pork is very tender.
With tongs, transfer pork to large bowl. Turn setting on slow cooker to high; cover and heat sauce to boiling to thicken and reduce slightly.
While sauce boils, with 2 forks, pull pork into shreds. Return shredded pork to slow cooker and toss with sauce to combine. Cover slow cooker Display rack and heat through on high setting if necessary.
Spoon pork mixture onto bottom of sandwich buns; replace tops of buns. Serve sandwiches with pickles, potato chips, and hot sauce if you like.
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