pulled

Pulled Pork can now be enjoyed by everyone! Vegetarian Pulled Pork is about as close to the real thing as you&#039;re ever going to get! Look at those fibers; doesn&#039;t it look like real meat? Unlike real pulled pork, this vegetarian version is much cheaper and takes only 40 minutes from start to finish!

Vegetarian Pulled Pork

jackfruit, (packed in water, drained)

onion, (finely chopped)

olive oil

garlic, (minced)

chili powder, (adjust for desired heat)

brown sugar

paprika

cumin

salt

black pepper

bbq sauce, (see notes)

Begin by draining the jackfruit and rinsing well under cold water. Using your fingers, massage the jackfruit and break the pieces apart; set aside

In a large sauté pan, heat the olive oil, add the onion and jackfruit; sauté until the onion is slightly caramelized

Add the remaining ingredients with the exception of the bbq sauce.&nbsp; Continue to sauté over medium heat for 10-15 minutes. Stir often because brown sugar will burn easily.

Once cooked, use a fork to press the remaining larger pieces of jackfruit so that the pieces fall apart and resemble the fibers of cooked pork.

Add one cup of your favourite bbq sauce and stir into the pork.&nbsp; Continue to cook until sauce is heated through.

Slow Cooker Pulled Pork is a combination of simple spices and a pork roast, slow cooked until it falls apart and then shredded.

Slow Cooker Pulled Pork

lb. Boston Butt Pork Roast

Salt

Pepper

tsp Onion Powder

tsp Garlic Powder

tsp Chipotle Chile Powder

apple cider vinegar

water

Toasted hoagie or hamburger buns

Colby-Jack Cheese

BBQ Sauce

Mix the brown sugar, salt, pepper, onion powder, garlic powder and chipotle chile powder together in a small bowl. Rub the outside of the pork with spices.

Pour the apple cider vinegar and water in the bottom of your slow cooker and carefully place the pork inside the slow cooker, careful not to wash off the spices.

Cook on LOW for 6-8 hours until internal temperature reaches 190 degrees F (for smaller roasts, check the temperature earlier to prevent over cooking). Remove pork and let rest for 20 minutes before shredding with two forks. Add juices from the slow cooker as desired.

Serve the pulled pork on a toasted bun with Colby-Jack cheese and bbq sauce. Enjoy!

Brown sauce

Tbsp American mustard, (yellow mustard) (Main)

Tbsp Tomato ketchup (Main)

Tbsp Honey

Tbsp Hot sauce

Worcestershire sauce (Main)

Tbsp Cider vinegar

Whisk together mustard, ketchup, honey, hot sauce, worcestershire sauce and cider vinegar until smooth.

This no-fail&nbsp;easy shredded chicken is my go-to&nbsp;chicken recipe for burritos, casseroles, tacos, sandwiches and any dish that calls for cooked chicken.&nbsp; Recipe yields 4 servings. Feel free to double it.

No Fail Easy shredded chicken.

chicken breasts (halved)

vegetable oil

salt and pepper

Heat a heavy duty skillet to medium heat. Add the vegetable oil and chicken breasts, sprinkle salt and pepper. Cook for 3-4 minutes on each side or until golden in color. Add 1/4 cup water and cover, simmer for 6-7 minutes.

Transfer chicken breasts to a bowl, allow to cool, and shred the chicken meat with 2 forks. Cover leftover chicken in fridge for up to 3 days.

Slow-cooked pulled chipotle beef

kg Beef, lean brisket (Main)

330 ml Beer, dark

Beef stock, good quality

Chipotle sauce

Tbsp Soy sauce

Tbsp Brown sugar

Onion,

Cinnamon stick

chilli,

Cut brisket into large 5cm pieces. Place in a heavy-based casserole dish with a tight-fitting lid and add beer, beef stock, chipotle sauce, soy sauce, brown sugar, onion, cinnamon stick and dried chilli (if using). There should be just enough liquid to cover the meat.

Cover with a lid and cook in oven for 3-4 hours or until the meat is soft and shreds easily. Note: if your lid does not fit tightly, cover dish with tinfoil before placing the lid on top – this will help to create a seal.

Check on the meat after about 2 hours — if it is looking a little dry, top it up with a little more stock and beer.

Once cooked, remove beef from the dish and place on a chopping board. Pour the liquid into a saucepan and boil for about 5 minutes to reduce a little.

Meanwhile, use two forks to shred the meat, pulling the long fibres away from each other. Mix shredded meat with the reduced liquid — the meat will soak up the sauce.

Serve with simple mashed potatoes and greens.

Slow Cooker BBQ Pulled Pork

pork shoulder

chicken stock

For the dry rub seasoning blend:

Splenda® Sugar Blend

chili powder

garlic powder

onion powder

dry mustard

cayenne pepper

For the ketchup:

tomato paste

mustard

cloves

allspice

white wine vinegar

Kicking cowboy bbq sauce:

tomato ketchup

black coffee

onions, diced

cider vinegar

garlic, chopped

jalapeno

In a medium size mixing bowl, combine all ingredients.

In a medium size mixing bowl, combine all ingredients and mix well.

In a large saucepan, combine all ingredients (dry rub seasoning blend and ketchup) and bring to a simmer and cook for 25 minutes.

Blend with a immersion blender or food processor until smooth.

Rub pork shoulder with ⅓ cup of dry rub seasoning blend and place in a slow cooker with 2 cups of chicken stock; cook on low for at least 8-10 hours.

Drain excess liquid and set aside to cool.

Pull meat apart with a fork and pour bbq sauce over pulled pork.

Put back in slow cooker on low for 30 minutes before serving.

Pulled beef cheek soft tacos

Tbsp Oil

Garlic, crushed

tsp Cumin

Coriander

Salt and black pepper

Onion, sliced

Beef cheeks (Main)

Water

Red wine

Tortilla wraps

Avocado, chopped roughly

Tbsp Red chilli, chopped

Asian slaw

Limes,

Greek yoghurt

Mint

Mix the oil, garlic, cumin, coriander, salt and pepper in a small bowl. Rub this over the beef cheeks.

Heat a frying pan to a high heat and brown the cheeks on both sides. Place in a casserole dish. Pour over the water and wine. Cover and place in the oven for four hours. The meat will be tender and ready to pull.

To serve, warm the tortilla wraps. Top with pulled beef, avocado, slaw, chopped chilli, a squeeze of lime and a dollop of yoghurt.

These pulled pork stuffed peppers are a delicious dinner idea for any weeknight! They work great with leftover pulled pork and the filling is totally customizable. They are flavorful, come together quickly and always a crowd pleaser!&nbsp;

Pulled Pork Stuffed Peppers

bell peppers, (sliced in half, seeds removed)

pulled pork

cherry tomatoes, (chopped)

red onion

can fire roasted diced tomatoes

heavy cream

garlic cloves, (minced)

basil

mozzarella cheese

parsley

As a note, I almost always make pulled pork in my slow cooker! I season the pork with salt and pepper, sear it on all sides until brown, then cook it on low with ½ cup of beer or so for about 8 to 12 hours. You can see my exact recipe here.

Preheat the oven to 350 degrees F. Line a baking sheet with foil.

Remove the seeds and inside stems of the peppers. Fill the peppers with 1/3 to ½ cup pulled pork (or as much as you wish!). Sprinkle on some of the tomatoes and diced onion.

Place the tomatoes in a blender and puree until smooth. Blend in the cream, sugar, garlic, basil, salt and pepper until combined. Spoon the mixture over top of the pork in the pepper. Sprinkle on the cheese.

Bake the peppers for 20 to 25 minutes, or until the cheese is golden and bubbly. Sprinkle of fresh parsley (or your favorite herb!) and serve immediately.

You can do this with the mini snacking peppers too! I do the exact same thing, the portions you add into the pepper are just smaller. You can bake for less time too – more like 15ish minutes.

Slow cooked pork shoulder with a spicy Carolina vinegar sauce served with spicy mayo coleslaw

Slow Cooker Carolina Pulled Pork Sandwiches

THE VINEGAR BBQ SAUCE:

TBSP raw honey

tsp salt

THE PORK:

TBSP peanut oil

THE RUB:

tsp black pepper

SPICY MAYO COLESLAW:

green cabbage,

TBSP apple cider vinegar

mayonnaise

tsp red pepper flakes

FOR SERVING:

hamburger buns or split rolls

Step 1

Mix the BBQ SAUCE ingredients in a saucepan. Bring to a boil over medium-high heat, stirring often, until everything is dissolved and well combined. Take off the heat and let cool to room temperature. When cool pour the sauce into a jar and seal with a lid, refrigerate until ready to use.

Step 2

Pat the pork dry with paper towels and set aside.

Step 3

Mix THE RUB spices together in a small bowl. Rub the pork all over with the spices and set aside.

Step 4

Heat the oil in a dutch oven over medium-high heat. When oil is hot sear the pork until well browned on all sides, 2 to 3 minutes per side.

Step 5

Turn off the heat and transfer the pork to a 6-quart crock-pot. Add the 1/4 cup of apple cider to the dutch oven and use a wooden spoon to scrape the bottom to release any stuck on bits. Pour the liquid from the dutch oven into the crock-pot over top of the pork.

Step 6

Place a lid on the crock-pot and cook on LOW for 8 hours or until pork is very tender.

Step 7

Transfer the pork to a large plate. Shred the pork using two forks and discard any bones. Return the shredded pork to the slow cooker and stir to combine with any liquid in the slow cooker.

Step 8

Take the BBQ sauce out of the fridge and shake well. Pour some of the sauce into the slow cooker with the pork (your desired sauce to pork ratio) and stir to combine. Season with salt & pepper to taste.

Step 9

Combine the SPICY MAYO COLESLAW ingredients together in a large bowl. Let sit for 10 minutes then season with extra salt & pepper to taste.

Step 10

Serve the pulled pork on the buns with the coleslaw and the remaining BBQ sauce on the side.

Pulled Pork Sliders

pork roast (approx. 5 pounds)

hot sauce

tsp crushed red pepper flakes

vegetable shortening

sugar

instant yeast

all-purpose flour

eggs

unsalted butter

cabbage

white vinegar

Put the pork roast in the slow cooker and add salt and pepper. Pour in the cider vinegar. Cover with a lid and cook on low for 12 hours (I cook it overnight).

Remove the pork roast from the crockpot and shred it with forks (this will be very easy).

Drain juices from the slow cooker, reserving two cups of liquid. Return pulled pork to the slow cooker. To the reserved liquid add the brown sugar, hot sauce, and crushed pepper flakes. Stir well. Pour over shredded pork and place the lid back on the crockpot.

Place on low or warm setting until ready to serve. Can be made ahead of time, refrigerated, and reheated in the microwave.

Make Crockpot Pulled Pork

Place dry ingredients (sugar, salt, 2 cups of flour, and yeast) in a large mixing bowl. Cut in shortening with a long-tined fork.

Add eggs, beating them lightly with a fork before stirring them in.

Add the remaining flour, melted butter, and water. Stir together well. The dough will look like a big old lumpy blob.

Cover with a dish towel and let it sit in a warm place for 20 minutes.

Pat the dough out into a rectangle that&#39;s about 3/4-inch thick. Cut into squares with a pizza cutter.

Place each roll into a greased 9×13 baking dish and cover them with a towel. Let them rise for another 20 minutes.

Bake at 350 for about 25 minutes or until the tops are golden brown.

Brush hot rolls with additional melted butter.

Bake Yeast Rolls

Place chopped or shredded cabbage in a large bowl.

Add vinegar and sugar, and stir.

Cover the cabbage mixture and place it in the refrigerator for a few hours or overnight before serving. So feel free to make it when you make the pulled pork. It will make more juice over time.

Make Vinegar Slaw

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Top Tags

Vegetarian Pulled Pork

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No Fail Easy shredded chicken.

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Slow Cooker BBQ Pulled Pork

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