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Heat the oil in a large skillet, then fry the roast until browned. Place in the bottom of a crockpot. Place the onion around the roast. Whisk together the rest of the ingredients, then pour over the roast. Cover with tinfoil, then place the lid on top. Cook all day on low, until the roast is falling apart and pulls apart easily.
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Instructions. Place the onion and garlic in the bottom of a large slow cooker. Pour chicken broth over top. In a small bowl, make a rub by whisking together brown sugar, chili powder, salt, smoked paprika, garlic powder, cumin, and onion powder. Pat the pork dry with paper towels.
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In a small bowl, combine spices (paprika, cumin, cinnamon) and salt. Rub the pork shoulder with the mixture. Make a bed of onions and apples at the bottom of your slow-cooker, and place pork shoulder on it. Drizzle with honey and pour in beef stock and apple cider vinegar. Cook on low for 8 hours.
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Place the diced onion, garlic and orange juice in your slow cooker. In a small bowl, mix all of the spices together. Trim all excess fat from the pork shoulder, then rub the spice mixture generously around the entire pork shoulder and place in the slow cooker. Turn your slow cooker to low and cook for 8 hours.
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Instructions. Place pork loin in a 4-6 quart crock pot and pour in apple juice. Combine seasoning salt, garlic powder, Italian seasoning, mustard, onion powder and black pepper and sprinkle half over pork loin. Turn and sprinkle on the remaining half. Cover and cook on low until fall apart tender â 8 to 10 hours.
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Prepare slow cooker. Add the sliced onions to a large slow cooker and mix with the mustard, garlic, and fresh thyme. Add the prepared pork directly on top of the onions and add the apple cider and apple cider vinegar. Cook. Cover and cook on low for 8 hours or high for 5 hours. Shred the pork.
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Mix dry rub if needed. Pat dry the pork roast, coat it with liquid smoke (optional), and a generous amount of dry rub. Place in a large crock pot elevated off the bottom with a small rack or a few balls of aluminum foil. Cook on low until an internal temperature of 200° to 205° if possible. Don't stop under 190°.
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Similarly, transfer the seasoned pork roast and chopped apples to the crock pot. Combine the apple cider, apple cider vinegar and molasses in a measuring cup and stir well. Pour this mixture into your slow cooker. Secure the lid of the crock pot and cook on low heat for 8 to 12 hours, or until the meat is very tender.
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Heat a large pot or skillet with about 1 to 2 tablespoons oil over medium-high heat. Place the pork butt into the pan and brown all sides for about 3-4 minutes per side. Cover and cook. Add the pork to the slow cooker and cook it until tender, about 8 hours on low heat setting. Shred pork.
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Transfer 2 cups of strained cooking liquid to a small saucepan and add the brown sugar and ketchup. (add a bit more brown sugar for a sweet sauce) Bring to a boil over medium heat. Cook for approximately 10 minutes or until thickened, stir regularly. This will be enough sauce for half of the pulled pork.
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Pour the cider and vinegar into the slow cooker, then place the thyme on top. Cover and cook on low for 8 hours, or until the pork easily pulls using the tines of a fork. Remove the pork from the slow cooker using tongs, then place on a cutting board. Use two forks to gently shred into large chunks.
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When the pork is done cooking, remove it to a board, and let cool for at least 20 minutes but ideally one hour, before shredding with a fork. Take the leftover liquid from the crockpot and strain it to remove any solids. If you don't mind the fat, add the liquid back to the shredded pork and toss well.
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Scatter the garlic and onion around the pork. Cover and cook on the LOW setting until the meat is tender and can be easily shredded, 10 to 12 hours. Transfer the pork to a clean cutting board or rimmed baking sheet. When it is cool enough to handle, use 2 forks or your fingers to shred the meat into bite-sized pieces.
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Heat the oil in a large skillet, then fry the roast until browned. Place in the bottom. of a crock pot. 2. Place the onion around the roast. Whisk together the rest of the ingredients, then. pour over the roast. 3. Cover with tinfoil, then place the lid on top.
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Instructions. In a small bowl, mix together spices: smoked paprika through pepper. Coat the pork shoulder with the dry rub and refrigerate for 12-24 hours. Place apple and onion slices in the bottom of a slow cooker and top with the pork shoulder. Add beer and cook on Low for 8 hours or High for 4 hours.
Crockpot Apple Juice Pulled Pork Recipe YouTube
How to make Crockpot Pulled Pork: (Scroll down for full printable recipe.) Prepare Slow Cooker - Spray the liner of a crockpot with cooking spray. Pour apple juice and liquid smoke into the crockpot. Dry Rub - In a large bowl whisk together granulated sugar, brown sugar, paprika, dark chili powder, salt, ground cumin, ground chipotle pepper.
