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Does anyone remember Love's BBQ restaurants? I loved their 'The Porker' sandwich and actually worked at the Love's in Brentwood, CA as a hostess for about a year when I was in my early twenties! Alas, they are out of business in the US now but the memory of those yummy sandwiches inspired me to try this recipe ;-)
Cut the pork roast into large chunks. Melt butter in a large skillet over medium-high heat. Add pork, and brown on all sides. Remove from the skillet, and transfer to a slow cooker.
Add the onion and garlic to the skillet, and cook for a few minutes until tender. Stir in the water scraping the bottom to include all of the browned pork bits from the bottom of the pan. Pour the whole mixture into the slow cooker with the pork. Stir in liquid smoke flavoring.
Cover, and cook on High for 6 hours, or until meat is falling apart when pierced with a fork. Remove pieces of pork from the slow cooker, and shred. Empty the slow cooker of any liquid and return the pork to the slow cooker to keep warm until serving.
Heat the amount of BBQ sauce you wish to smother your pork with in a saucepan. Stir in to the shredded pork. Place equal amounts of the pork and sauce mixture on to the bottom portions of the three buns. Top with the top portion of the buns and serve.
By Deeli from Richland, WA
This is a great, easy recipe that feeds a crowd!
Mix the spices and rub into the meat. Let stand in in the refrigerator, covered, overnight. Cook in the crockpot for 5 hours on high, 10 hours on low.
Remove and shred using forks. Toss any large pieces of fat. Take all of the liquid and put it in a saucepan, skimming as much of the melted fat off as possible. Add 2 cups of store bought bbq sauce and bring to a boil. Put the sauce and shredded meat back in the crockpot and you are ready to serve it on rolls with cole slaw topping, or in baked potatoes with cole slaw on the side.
These make great sliders served on smaller rolls. A fourth of July favorite in our house, and it takes up no grill space!
|Time:||10 Minutes Preparation Time|
5-10 Hours Cooking Time
Source: My own recipe
By ginnywest from Murrells Inlet, SC
This is super easy, super good. Something to make on Superbowl Sunday!
Cover with lid. Cook for 8 hours, until meat is easily separated with 2 forks.
Once roast is done, remove from the crock pot carefully, and place on a cookie sheet to cool. Once cool enough to handle, pull the meat apart into shreds.
Stir the sauce and onions in the crock pot. Add water, slowly, if needed for a thinner sauce. Return the meat to the crockpot and mix. Warm thoroughly, before serving.
Use hamburger or hot dog buns. If you plan to serve the pulled pork with coleslaw, hot dog buns work best. The hot dog buns work well for kids too.
If there is any left, I put bun-sized amounts of meat into small plastic tubs and freeze. The smaller meal size are quick and easy to pop into your lunch bag or just for a quick meal.
Source: This is my own recipe, after a few "trial runs". It is very easy to do on any day. I make extra to freeze in a meal-sized portion for one of those days you don't feel like cooking.
By KJ from Gilcrest, CO
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I need a recipe for crock pot pulled pork, North Carolina style (vinegar based). Can anyone help me out?
Barb from Mountaindale, NY
I have the easiest recipe for crock-pot pork; however, the BBQ sauce I use is not vinegar based. I purchase a pork tenderlion and "Sweet Baby Rays" (THE BEST!) BBQ Sauce. Place the pork tenderlion in the crock-pot; pour 3/4 of the bottle of BBQ sauce over tenderlion. Flip tenderlion over to coat all sides. Cook on high for 3.5 to 4 hours. Transfer tenderlion onto a large plate. Using a fork in each hand, pull pork apart; shredding into bite-size pieces. Pour the remainder of the BBQ sauce over pork and mix throughly.
Barb- maybe your grocery store sells the NC style BBQ sauce that you could use inplace of the Sweet Baby Rays.
NORTH CAROLINA BBQ
1 (3 lb.) boneless pork shoulder (an inexpensive cut is okay)
1 sm. onion, sliced thinly
1 1/4 tsp. salt, divided
1/4 tsp. pepper
1/2 - 3/4 c. cider vinegar
1 tbsp. Texas Pete (cayenne pepper sauce)
2 tbsp. sugar
1/4 tsp. crushed red pepper
Preheat oven to 300 degrees. Cut pork into 4 or 5 pieces and
place in a Dutch oven. Add onion, 1 teaspoon salt, pepper and
about 1/2" water. Cover tightly. Cook 2 1/2 to 3 hours.
When meat has cooled enough to handle, drain and pull apart into
shredded pieces. Set aside to cool.
Prepare Sauce: Mix vinegar, hot pepper sauce, sugar, red pepper,
remaining salt. Cook slowly 10 minutes. Add pork and warm
through. If you prefer more of a sauce base, add a little of
your favorite BBQ sauce. Serve with slaw and buns. This is an
easy crowd pleaser.
"Emma Patrick" <emmapatrick
Lexington Vinegar Sauce for BBQ
(Western NC Style)
2-1/2 cups cider vinegar
1/2 cup ketchup
2 tablespoons brown sugar
1 tablespoon hot sauce
4 teaspoons salt
4 teaspoons hot red pepper flakes
1 teaspoon freshly ground black pepper
1 teaspoon white pepper
1 &frac; tablespoons rub (recipe to follow) or your favorite barbecue
Combine the vinegar, ketchup, brown sugar, hot sauce, salt, hot
red pepper flakes, black pepper, white pepper, and rub in a
large non-reactive bowl with &frac; cup of water. Whisk until the
sugar and salt dissolve. Alternately, place the ingredients in a
large jar and shake to mix. Stored in a jar in the refrigerator
the sauce will keep for several weeks. Bring to room temperature
Yield: Makes about 3-1/2 cups.
Rub recipe for pork shoulder:
4 teaspoons sweet paprika
1 tablespoon brown sugar
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon dry mustard
1 teaspoon garlic powder
1/2 to 1 teaspoon cayenne pepper
Place the paprika, brown sugar, salt, black pepper, white
pepper, mustard, garlic powder, and cayenne in a small bowl and
stir to mix.
Eastern North Carolina Style Vinegar Sauce & Cole Slaw Emma
1 cup water
5 cups distilled white vinegar
3 tablespoons salt, or more to taste
3 tablespoons sugar
3 tablespoons freshly ground black pepper
2 tablespoons hot red pepper flakes, or more to taste
3 tablespoons hot sauce, such as Tabasco or Texas Pete
Pt the vinegar, salt, sugar, black pepper, hot red pepper
flakes, and hot sauce I a large non-reactive bowl, add 1 cup of
water, and wisk until the salt and sugar dissolve. Or place the
ingredients in a large jar and shake to mix. Taste for
seasoning, adding more salt and/or hot red pepper flakes as
necessary. The sauce can be refrigerated for several weeks.
Bring it to room temperature before using.
Yield: Makes about 6 cups.
North Carolina-Style Coleslaw
1 large head green cabbage
1 -1/2 Eastern North Carolina-Style Vinegar Sauce
Remove the core from the cabbage and discard it. Cut the cabbage
into 8 chunks. Finely chop the cabbage in a food processor using
the metal blade and pulsing the motor (this is a chopped, not
sliced or slivered, slaw). Work in several batches so as not to
overcrowd the processor bowl.
Place the cabbage in a large non-reactive bowl and stir in the
vinegar sauce. Taste for seasoning, adding more vinegar sauce as
necessary. Let stand for 10 minutes, then taste again, adding
more vinegar sauce and/or salt as necessary. The coleslaw can be
made up to 4 hours ahead. Store it in the refrigerator, covered.
We put this slaw on our pork barbecues in NC or eat as a side
with pulled pork.
Yield: 6 to 8 cups
Can I refreeze pulled pork that was leftover from barbecued pork on a bun even though it had been frozen once already?
By Connee from Augusta, MT
I would not refreeze it,good luck.
I don't see why it can't be refrozen. What about all the precooked foods we buy that are frozen, TV dinners, entrees, sandwiches, foods that say to just reheat them, If manufacturers can freeze them, so can we. It is no different than freezing leftovers, etc.
I've heard that it's not a good idea to refreeze any previously cooked and previously frozen meat of any sort. I especially wouldn't do it after it had been sitting out with sauce on it for any length of time.
I am speaking from experience (food poison incident) I would not recommend refreezing PORK. I will cook Pork well and eat refridgerated left overs within a few days. I never re-heat it either, eat cold with hot apple sauce or in sandwiches. As Deeli says I would not suggest refreezing a meat with sauce on it.