How to Make Pulled Pork | Flavor Makers Series | McCormick
Recipes in this Video
Ingredients
- ●3 lbs pork shoulder
- ●1 cup barbecue sauce
- ●1/2 cup chicken broth
- ●1 onion, sliced
- ●4 cloves garlic, minced
- ●1 tbsp brown sugar
- ●1 tsp smoked paprika
- ●1 tsp cumin
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/4 tsp cayenne pepper (optional)
- ●4 hamburger buns (for serving)
- ●Coleslaw (for serving)
Instructions
- 1Place the sliced onion and minced garlic at the bottom of the slow cooker.
- 2Rub the pork shoulder with salt, black pepper, smoked paprika, cumin, and cayenne pepper (if using).
- 3Place the seasoned pork shoulder on top of the onions and garlic in the slow cooker.
- 4In a separate bowl, mix together the barbecue sauce, chicken broth, and brown sugar.
- 5Pour the barbecue sauce mixture over the pork in the slow cooker.
- 6Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the pork is tender and easily shredded.
- 7Once cooked, remove the pork from the slow cooker and shred it using two forks.
- 8Return the shredded pork to the slow cooker and mix it with the sauce.
- 9Serve the pulled pork on hamburger buns topped with coleslaw.
Equipment
Baked beans have deep roots in American cuisine, often associated with barbecues and picnics. Originally a Native American dish, they were adapted by colonists, who added pork and molasses for flavor. Today, slow cooker baked beans are a staple at gatherings, celebrated for their sweet and savory profile, and can be found in various regional styles across the U.S.
Ingredients
- ●dried navy beans
- ●onion
- ●garlic
- ●bacon
- ●brown sugar
- ●molasses
- ●mustard
- ●apple cider vinegar
- ●barbecue sauce
- ●salt
- ●black pepper
- ●water
- ●bay leaves
Instructions
- 1Soak dried navy beans overnight in water.
- 2Drain and rinse the beans.
- 3Cook bacon in a skillet over medium heat until crisp; remove and crumble.
- 4In the slow cooker, combine soaked beans, onion, garlic, crumbled bacon, brown sugar, molasses, mustard, apple cider vinegar, barbecue sauce, salt, and black pepper.
- 5Add enough water to cover the beans by about an inch.
- 6Stir to combine all ingredients thoroughly.
- 7Add bay leaves on top without stirring.
- 8Cover and cook on low for 8-10 hours or until beans are tender.
- 9Remove bay leaves before serving.
- 10Taste and adjust seasoning if necessary.
- 11Serve warm as a side dish.
Ingredient Alternatives
bacon
Healthier: turkey bacon
Cheaper: smoked sausage
Turkey bacon reduces fat while adding flavor.
brown sugar
Healthier: coconut sugar
Cheaper: white sugar
Coconut sugar offers a lower glycemic index.
apple cider vinegar
Healthier: white vinegar
Cheaper: lemon juice
Lemon juice provides acidity at a lower cost.
barbecue sauce
Healthier: homemade barbecue sauce
Cheaper: ketchup
Ketchup can mimic the sweetness and tang of barbecue sauce.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup cornmeal
- ●1 cup all-purpose flour
- ●1/4 cup sugar
- ●1 tbsp baking powder
- ●1/2 tsp salt
- ●1 cup milk
- ●1/4 cup vegetable oil
- ●2 large eggs
Instructions
- 1In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt.
- 2In another bowl, whisk together milk, vegetable oil, and eggs until well combined.
- 3Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
- 4Grease the slow cooker insert with cooking spray or butter.
- 5Pour the batter into the greased slow cooker.
- 6Cover and cook on low for 2 to 3 hours, or until a toothpick inserted in the center comes out clean.
- 7Once cooked, turn off the slow cooker and let the cornbread cool for about 10 minutes before serving.
- 8Slice and serve warm, optionally with butter.
Equipment
Other Takes on Pork
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