Pulled Pork in a Crock Pot

Pulled Pork in a Crock Pot could be just the gluten free and dairy free recipe you've been looking for. For $1.62 per serving, you get a main course that serves 6. One portion of this dish contains around 28g of protein, 17g of fat, and a total of 376 calories. 109957 people were impressed by this recipe. Head to the store and pick up garlic powder, cayenne pepper, olive oil, and a few other things to make it today. It is brought to you by 100 Days of Real Food. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 92%, this dish is tremendous. Similar recipes are Crock Pot Pork {Pulled}, Crock-Pot Pulled Pork, and Pulled Pork (Crock Pot).

Servings: 6

 

Ingredients:

2 teaspoons black pepper

1 teaspoon cayenne pepper (if desired, you can cut back on the pepper by only using ½ teaspoon of cayenne)

½ teaspoon dried thyme

1 teaspoon garlic powder

½ cup honey

3 tablespoons olive oil

1 onion, peeled and cut in half

3 tablespoons paprika

3 to 3 ½ pounds pork shoulder, cut in half

¼ cup red wine vinegar

2 tablespoons salt (if desired, you can cut back on the salt by only using 1 tablespoon)

Equipment:

mixing bowl

slow cooker

Cooking instruction summary:

In a medium size mixing bowl, mix together the first six ingredients (all of the spices) with a fork.Pour in the honey, vinegar, and olive oil and stir to form a paste.Place the onion in the bottom of the slow cooker. Top it with the 2 pieces of pork and then pour the honey paste over all sides of the pork pieces. Its okay if some of it (or a lot of it) just drips down to the bottom.Turn the slow cooker on to low and cook for 7 to 8 hours or until the meat is tender enough to be easily shredded with a fork.Serve warm with fixings like homemade cole slaw and cornbread. My husband also likes his dipped in a little hot sauce. Refrigerate or freeze the leftovers.

 

Step by step:


1. In a medium size mixing bowl, mix together the first six ingredients (all of the spices) with a fork.

2. Pour in the honey, vinegar, and olive oil and stir to form a paste.

3. Place the onion in the bottom of the slow cooker. Top it with the 2 pieces of pork and then pour the honey paste over all sides of the pork pieces. Its okay if some of it (or a lot of it) just drips down to the bottom.Turn the slow cooker on to low and cook for 7 to 8 hours or until the meat is tender enough to be easily shredded with a fork.

4. Serve warm with fixings like homemade cole slaw and cornbread. My husband also likes his dipped in a little hot sauce. Refrigerate or freeze the leftovers.


Nutrition Information:

Quickview
376k Calories
28g Protein
17g Total Fat
27g Carbs
19% Health Score
Limit These
Calories
376k
19%

Fat
17g
27%

  Saturated Fat
4g
28%

Carbohydrates
27g
9%

  Sugar
24g
27%

Cholesterol
92mg
31%

Sodium
2436mg
106%

Get Enough Of These
Protein
28g
56%

Vitamin B1
1mg
83%

Selenium
41µg
59%

Vitamin A
1878IU
38%

Vitamin B6
0.7mg
35%

Vitamin B3
6mg
32%

Zinc
4mg
31%

Phosphorus
301mg
30%

Vitamin B2
0.5mg
29%

Vitamin B12
1µg
19%

Potassium
619mg
18%

Iron
2mg
16%

Vitamin E
2mg
14%

Vitamin B5
1mg
13%

Manganese
0.23mg
12%

Magnesium
40mg
10%

Copper
0.19mg
10%

Vitamin K
9µg
9%

Fiber
1g
8%

Calcium
40mg
4%

Vitamin C
2mg
4%

Folate
13µg
3%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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