Pulled Pork

2 1/2 -3lb pork shoulder

1 package Halladay's Pulled Pork seasoning

1 (12oz) can Dr. Pepper or Coca Cola

1 bottle barbecue sauce of choice

Coat the pork with seasoning. For best results, cover seasoned pork with plastic wrap and let sit overnight in the refrigerator. Place seasoned pork in crockpot and add the soda of choice. Cover and cook on low heat 8-10 hours. When done, the pork should shred easily. Remove the pork from the liquid and pull apart with forks. Discard the extra liquid and return the shredded pork to the crock pot. Add a bottle of BBQ sauce.

Serve as is or on the buns of your choice.

SIMILAR RECIPES

Orange Garlic Chipotle Pulled pork

3 lbs boneless pork butt or shoulder, cut into 3to4" cubes

1/3 cup apple cider vinegar

1+1/4 cup chicken or beef broth

2 Tbs olive oil

2 cups BBQ sauce of choice

1/2 cup orange juice

1/4 cup maple syrup, optional

2 Tbs Halladay's Garlic Chipotle or Maple Habanero seasoning

salt and pepper to taste

Season pork with salt and pepper; set aside. In medium bowl, whisk together the apple cider vinegar and broth.

Tuen instant pot to sauté setting. Add olive oil and allow it to get hot. Add half of the pork, sauté for 5 minutes, turning to brown all sides. Remove to a plate and repeat with remaining pork. Turn the instant pot off. Pour in the vinegar and broth to deglaze, scraping browned bits form the bottom with wooden spoon.

Add pork to the instant pot, close the lid and set to sealing. Cook on manual high pressure for 40 minutes. Allow the pressure to release naturally for 10 minutes, then do a quick release.

While the meat is cooking, mix together the BBQ sauce, orange juice, maple syrup and Halladay's seasoning. Remove meat from pot and shred; then stir in the BBQ sauce. Serve on buns if desired.

Pork Tacos

1 1/2 lbs. pork shoulder, halved

1 package Farmhouse Chili (mild) or Firehouse Chili (hot) or 2 Tbsp. Garlic Chipotle Seasoning

1 (28 oz.) can crushed or diced tomatoes

1 to 2 (14.5 oz.) cans desired beans

1 package hard or soft taco shells

Desired toppings such as shredded lettuce, cheese, salsa and sour cream

Season meat with salt and pepper; coat with seasoning. Add meat and tomatoes to slow cooker. Cook on low for 7-8 hours, or on high for 5-6 hours. Add beans and heat through. Stuff tacos with slow cooker contents and desired toppings.

Braised Cider Pork Chops with Rosemary

1 large onion, thinly sliced

1 1/2 lbs. potatoes, peeled and thinly sliced

2 cups apple cider

2 thick pork chops, about 1 1/2 lbs.

2 Tbs. Halladay's Garlic Rosemary Roasted Chicken Seasoning

2 Tbs. olive oil

Preheat oven to 400˚F. In a 5-quart roasting dish, arrange potatoes in an even layer and top with onions. Season lightly with salt and pepper. Pour in the cider. Add pork chops, seasoning and olive oil to a resealable plastic bag; shake until well coated. Place pork chops on top of potatoes and onions. Bake, uncovered, until potatoes are tender, about 45 minutes.

Chipotle Crusted Pork Tenderloin

2 1/2 lbs. pork tenderloin

8 Tbsp. brown sugar

1 package Halladay's Garlic Chipotle Seasoning

Preheat oven to 350˚F. Lightly grease baking dish or oven-proof skillet and place in oven to heat. In a large resealable plastic bag combine brown sugar and seasoning; blend well. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes. Place meat in pan and cook for 20 minutes, or until cooked through, turning half way through cooking. Remove from oven, cover and let stand 5-10 minutes before slicing.

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