Monday, December 22, 2014

Follow us:
Follow @NY1 on Twitter Follow NY1 News on Facebook Follow NY1 News on Google+ Subscribe to this news feed 

News

Recipe: Slow Cooker Barbecued Pulled Pork

  • Text size: + -
TWC News: Recipe: Slow Cooker Barbecued Pulled Pork
Play now

Time Warner Cable video customers:
Sign in with your TWC ID to access our video clips.

  To view our videos, you need to
enable JavaScript. Learn how.
install Adobe Flash 9 or above. Install now.

Then come back here and refresh the page.

Today's recipe uses a slow cooker and two pounds of pork tenderloin to make barbecued pulled pork and then serves that up on sesame seed buns with an already made cabbage coleslaw.

SERVES:

approx. 16 sandwich rolls

INGREDIENTS:

2 pounds pork tenderloin (see procedure)

1/2 cup chicken broth (or water)
1/2 cup bottled barbecue sauce

for the spice rub: (see hints below)

2 Tbs chili powder
1 tsp ground cumin
1 tsp dried oregano
1 tsp dried thyme
1 tsp salt
1/4 tsp ground cayenne

sesame seed buns as needed
cabbage coleslaw as needed
barbecue sauce as needed to dress each sandwich

PROCEDURE:

Use a small mixing bowl to combine 2 tablespoons chili powder with 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon salt and 1/4 teaspoon ground cayenne pepper, and mix it up.

Trim the pork a little bit if it needs it, cut the tenderloins in half crosswise and use paper towels to pat them dry, and then toss them with the spice rub until completely coated.

Next, add a splash of vegetable oil to a large heavy bottomed saute pan on medium high heat and brown the pork up all around.

Then, add the pork to the slow cooker and add 1/2 cup of your favorite barbecue sauce to the saute pan and 1/2 cup chicken broth and swirl that around.

Add that to the slow cooker, turn the heat to high (or low) and put the lid on top.

That will take between 4 and 5 hours on high, or 6 to 8 hours on low, and you want it to be fork tender when it's done.

When the pork is done, take it out of the slow cooker and use two forks to shred it in a mixing bowl.

And then add it back to the liquid in the slow cooker and toss to coat.
Serve it up on the buns with a little more barbecue sauce and a spoonful of the coleslaw.

HINTS:

Use a pre-made Cajun blackening spice rub blend instead of making your own.

Keep shredded pulled pork in slow cooker on "warm" setting after cooking.

You can shred the pork right in the slow cooker instead of transferring it to a mixing bowl to do the job.

10.11.12.247 ClientIP: 54.89.60.200, 184.51.126.28 UserAgent: CCBot/2.0 (http://commoncrawl.org/faq/) Profile: TWCSAMLSP