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Big V's Slow-Cooker Pulled Pork |
"A splendidly smooth, especially tender pulled red meat recipe. The meat actually falls off the bone and the marinade provides an extraordinary taste that may complement any BBQ sauce. This recipe is remarkable if you're seeking out a make-beforehand meal. Pulled pork is exquisite served on clean baked rolls or pita bread with sharp cheddar cheese and coleslaw. You can serve the beef as is or blend in your favorite BBQ sauce."
Ingredients :
- 1 (12 fluid ounce) can or bottle beer
- 1/4 cup mustard, or to taste
- 1/4 cup honey
- 2 tablespoons Worcestershire sauce
- 2 tablespoons overwhelmed garlic, or to flavor
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- three pounds red meat picnic roast
- 3/4 cup water (non-obligatory)
- 1 onion, chopped
Instructions :
Prep : 15M | Cook : 6M | Ready in : 18H15M |
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- Mix beer, mustard, honey, Worcestershire sauce, garlic, cayenne pepper, and salt in a bowl until honey is dissolved. Pour a small quantity of the beer marinade into a gradual cooker; add pork. Pour remaining marinade over pork. Cover and refrigerate overnight, turning beef occasionally.
- Cook pork on Low in the sluggish cooker for 8 hours, basting every so often. Add water if the red meat will become dry. Drop onion around pork and keep to cook until pork may be very soft, about 2 hours greater.
- Pull and shred beef with two forks, discarding any portions of fat. Transfer pork to a serving dish. Skim last onion from the slow cooker using a sieve and add to beef.
Notes :
- If frozen, thaw the pork roast to your fridge.
- For quality consequences the roast should start marinating the night before you are planning to serve this dish. Unless you're looking for a lower fat recipe, do no longer get rid of the fat from the roast at this point. The fat provides flavor and facilitates hold the meat wet and gentle.
- Try the use of a Reynolds® gradual cooker liner to your gradual cooker for easier cleanup.
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