PLACE pork in slow cooker.
MIX Seasoning Mix, ketchup,
Place pork in slow cooker. Mix Seasoning, ketchup, brown sugar and vinegar until blended. Pour over pork. Cover.
Cook 8 hours on LOW or 4 hours on HIGH. Remove pork from slow cooker.
Shred pork, using 2 forks. Return pork to slow cooker. Mix and heat with sauce before serving. Serve on sandwich rolls, if desired.
IMPORTANT: For best results, do not remove cover during cooking.
Place pork in medium bowl. Sprinkle with 2 tablespoons of the Seasoning Mix; toss to coat. Set aside.
Mix brown sugar, vinegar, pickles and remaining Seasoning Mix in slow cooker. Add seasoned pork into slow cooker.
Cook 3 1/2 to 4 hours on HIGH or until pork is tender. Remove pork from slow cooker.
Shred pork, using two forks. Return pork to slow cooker. Add cheese; cover and let stand 10 minutes or until cheese is melted. Stir well. Sprinkle with green onions. Top with coleslaw, if desired.
he bottom of the slow cooker.
Stud pork roast with garlic cloves
lices into slits. Transfer pork to a slow cooker, fat side up.
to 6-quart slow cooker with a Reynolds(R) Slow Cooker Liner.
Combine
For the Chili: Blot pork dry with paper towels. Heat
Preheat oven to 400 degrees.
Place 1 layer of tortilla chips into bottom of your baking dish or skillet. Top with half of the pulled pork and half of the cheese. Drizzle with 2 tablespoons BBQ sauce. Top with a second layer of chips and continue layering with the remaining pulled pork, cheese and drizzle with remaining BBQ sauce.
Bake for 5-10 minutes, until cheese is melted and bubbling. Top with cole slaw and serve immediately.
ry.
Place in large slow cooker (5 to 7 qt) and
Preheat oven to 450 degrees F (230 degrees C).
Place the pizza crust onto a baking sheet.
In a bowl, mix the barbeque sauce with chipotle chili powder; season with salt and black pepper.
Spread the sauce over the pizza crust.
Arrange pulled pork, sliced onion, and red bell pepper slices evenly over the pizza.
Bake in the preheated oven until the toppings are hot and the pizza crust is crisp on the bottom, 12 to 15 minutes.
if using).
Trim the pork as needed and cut into
make the pulled pork: In a
In a slow cooker, combine all the pork ingredients and mix well to
Coat inside of CROCK-POT slow cooker with nonstick cooking spray.
Combine pork, barbecue sauce, root beer, dry soup mix, salt and pepper in CROCK-POT slow cooker; turn pork to coat. Cover; cook on LOW 8 to 10 hours.
Remove pork to large cutting board; shred with two forks. Serve on buns, if desired. Serve with chips and pickles, if desired.
Note: Unless you have a 5-, 6- or 7-quart CROCK-POT slow cooker, cut any roast larger than 2 1/2 pounds in half so it cooks completely.
Slow cook Boston Butt and sliced
For the pulled pork:
In a small bowl,
Place pork butt in a slow cooker with the fattier side facing
Combine everything except the pork in a 4 quart slow cooker.
Tie pork together with cooking twine.
Place pork in cooker and coat with sauce mix.
Cover and cook for 8-10 hours on low heat, turning pork over once around hour 4 or 5.
Remove pork and shred by hand.
Empty sauce from slow cooker into bowl and serve alongside pork. Serve on hamburger or hoagie buns if desired.
Place pork roast in slow cooker. Cover and cook on low 10-12 hours or high 5-6 hours.
Remove roast from the stoneware and using two forks pull the meat into shredded pieces.
Pour out any liquid in the stoneware and combine the pork and remaining ingredients in the slow cooker.
Cook on high for 2 hours.
Serve the pork on buns or rolls.
Place the pork in a baking dish. In