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Add the pork and cook until well browned on all sides. Stir the soup, ketchup, vinegar and brown sugar in a 5-quart slow cooker. Add the pork and turn to coat. Cover and cook on LOW for 8 to 9 hours or until the pork is fork-tender. Remove the pork from the cooker to a cutting board and let stand for 10 minutes. Using 2 forks, shred the pork.
Combine onion, garlic, barbecue sauce, vinegar, sugar, Worcestershire sauce, chili powder, cumin, mustard powder, and chicken stock in the bowl of a 5- to 7-quart slow cooker. Season with salt and ...
Mix all spice rub ingredients together; Massage spice rub into meat. Wrap tightly with plastic wrap. Refrigerate for at least 3 hours, but 24 hours is best.
Just one step makes all the difference.
Pulled pork is shredded barbecued pork shoulder, slow-cooked over wood or in a slow cooker. It is served on bread or on its own, with a vinegar-based sauce.
Recipes vary widely and may include other ingredients, such as onion, sugar, black pepper, mustard seed and other spices, depending on the region in which it is being served. In the late 1990s, Wendy's sold the "Carolina Classic Burger" which was a traditional hamburger with red slaw, onions , chili and American cheese , [6] going so far as to ...
Coleslaw is a salad of finely shredded raw cabbage with a dressing, originating in the Netherlands in the 18th century. Learn about the different types of coleslaw around the world, such as krautsalat, insalata capricciosa, and barbecue slaw, and their typical ingredients and seasonings.
The Sensible Cook: Dutch Foodways in the Old and New World, a Dutch cookbook from 1770, even has a recipe involving thinly sliced strips of cabbage with melted butter, oil and vinegar. Mayonnaise ...