Recipes for pulled pork in a crockpot - 4 recipes
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These fun Tropical Salmon Sushi Cups make the perfect warm-weather appetizer!
Ingredients
- 1/2 cup rice vinegar
- 2 tbsp sugar
- 2 cups cooked sushi rice
- 1 cup soy sauce
- 1/4 cup chopped cilantro
- 2 tbsp seasame oil
- 1 tsp chili paste
- Salt
- 1 mango, diced
- 1 avocado, diced
- 1 lb salmon, diced
Method
- Combine the rice vinegar and sugar.
- Stir though the cooked sushi rice, and with wet hands, shape into balls.
- Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
- Refrigerate for 15 minutes.
- In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
- Combine the mango, avocado and salmon.
- Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
- Remove the rice cups from the refrigerator, and peel off the parchment paper.
- Distribute the salmon mixture between the rice cups.
- Garnish, serve and enjoy!
Top rated Pulled pork in a crockpot recipes
Pulled pork
By Sonya1977
Place all ingredients except BBQ sauce into a crockpot
- 1 pork shoulder roast
- 1 large onion cut into big slices
- 2 cups favourite BBQ sauce
- 1/2 cup water
- 1/4 red wine
Pulled Pork
By tamileigh73
Pork shoulder roast done in the slow cooker with BBQ sauce
- Pork shoulder roast.
- Bottle of BBQ sauce. Any kind.
- One chopped onion.
- 2 tblsp honey.
- Salt & pepper.
- Burger buns.
Puerto Rican Pulled Pork
By sarascharft
Combine garlic, pepper, oregano, olive oil, vinegar and salt
- 4 pounds Pork Shoulder/Butt
- 6 cloves Garlic - Pressed
- 1/4 tsp Ground Black Pepper
- 1 tsp Oregano
- 1-1/2 tbs Olive Oil
- 1-1/2 tbs White Vinegar
- 4 tsp Salt
Pulled Pork
By sarascharft
Sprinkle pork with salt and pepper
- 3-1/2 lb (1.6 kg) pork shoulder blade roasts
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) pepper
- 2 tbsp (30 mL) vegetable oil
- 2 onions - diced
- 4 cloves garlic - minced
- 2 tbsp (30 mL) chili powder
- 2 tsp (10 mL) ground coriander
- 2 bay leaves
- 1/4 cup (60 mL) tomato paste
- 1 can (14 oz/398 mL) tomato sauce
- 2 tbsp (30 mL) packed brown sugar
- 2 tbsp (30 mL) cider vinegar
- 2 tbsp (30 mL) Worcestershire sauce
- 2 green onions - thinly sliced
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