Crockpot Pulled Pork is tender, flavorful as can be, and SO easy to make! This is a true set it and forget it recipe that always hits the spot. Apple juice, a mixture of bold seasonings and barbecue sauce make this fall-apart pulled pork irresistible.

Enjoy more easy slow cooker recipes like Crockpot Chicken Noodle Soup, Crockpot Meatloaf and Slow Cooker Pork Tenderloin with Glaze.

Crockpot pulled pork is about as easy as it gets! Simple ingredients, hassle-free steps, and amazing results every single time. This is the definition of foolproof!

I love tossing a serving of this slow cooker pulled pork on top of a homemade hamburger bun with coleslaw and some Homemade BBQ Sauce for a seriously good sandwich. However, it’s great a number of different ways – scroll down to the serving suggestions for more ideas.

No matter how you choose to enjoy this bbq pulled pork recipe, you’re going to be obsessed!

Why we love it:

• Family friendly – Everyone from great grandparents to little picky eaters loves this classic pulled pork recipe! It’s a great way to make sure everyone gets their fill of protein.
• Low stress – Dinner doesn’t need to stress you out, especially when you can just plug in the Crockpot and let it do all the work for you.
• Inexpensive – Yes! We love a good budget friendly recipe, especially when it’s as filling as this one. Spend a little and serve a lot – the best of both worlds.
• So tender and flavorful – It’s melt-in-your-mouth tender and shreds so easily! It’s got great flavor, thanks to a garlic herb rub that I use on my slow cooker pork loin recipe as well.

Crockpot Pulled Pork Ingredients:

• Pork loin: I always use a boneless pork loin or pork shoulder for pulled pork. A shoulder will have more fat, but I find that the leaner pork loin stays nice and juicy with this slow cooker preparation!
• Apple juice: Soda (like Dr. Pepper) also works if preferred.
• Bbq sauce: Feel free to go the extra mile with Homemade Dr Pepper BBQ Sauce!
• Seasonings: A medley of Italian seasoning, ground mustard, onion powder, garlic powder and black pepper is all you need to make this pulled pork recipe incredibly flavorful.

How to make Crockpot Pulled Pork

Ready, set it, forget it! This easy Crock pot pulled pork recipe is great for those busy days when you just don’t have time to fuss over dinner. Scroll to the bottom of this page for more detailed instructions.

• Place the pork loin in the Crockpot and cover with apple juice and seasonings.
• Cover and cook on low for 8-10 hours. Shred with two forks.

• Toss the bbq sauce and pork together.
• Keep the pulled pork warm in the Crockpot.

Variations and Substitutions

• Mix up the liquid: Try a can of soda — try Cranberry Ginger Ale, Sprite, Coca-Cola, Dr. Pepper or go totally in your own direction and try something new!
• Add buffalo: Try tossing it in buffalo sauce for a pork-y twist on buffalo chicken — great for game day sandwiches!
• Add honey garlic: Stir in some honey garlic sauce and serve with rice or noodles.

How to store Crock Pot Pulled Pork

Once it cools to room temperature, you can store leftover bbq pulled pork in an airtight container in the fridge for up to 3 days.

Add a splash of moisture (water, broth, juice, or sauce) and reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.

Can I freeze Crockpot pulled pork?

Yes! It freezes perfectly for up to 3-4 months in a heavy duty freezer bag or freezer container. Don’t forget to date and label! It’s one of our favorite freezer meals!

What is the best cut of meat for crock pot pulled pork?

I always recommend using either boneless pork loin or pork shoulder for pulled pork! See my reasons for each down below.

The best meat for pulled pork really depends on your preferences: sometimes I prefer leaner, boneless cuts of meat (if I don’t want my pulled pork too fatty), and other times I reach for higher fat cuts for more juiciness.

Either way this slow cooker pulled pork recipe is going to be tender, juicy and delicious after a long, slow cooker!

Using Pork Loin for pulled pork:

It’s an easy-to-cook, fairly lean cut of meat so you don’t have to deal with any bones. This way, I get the most bang for my buck, I don’t have to do a lot of trimming, and it’s just plain delicious.

Pork loin also tends to go on sale often for a great price, and I will pick up a few to store in the freezer until a craving for this slow cooker pulled pork hits.

Since we are slow cooking our shredded pork, the loin stays moist during the long cook time.

Using Pork Shoulder for Crockpot Pulled Pork:

Pork shoulder also gives great results! The pork shoulder is high in fat which will make a very juicy pulled pork and it is another great option.

Pork shoulder is a great option for the slow cooker as well as oven and smoked preparations as the fat ensures it doesn’t dry out.

Serving suggestions:

Honestly, we usually eat this alone with some Brioche Buns and maybe some pickles and chips, but here are a few great side options that go well with pulled pork:

• Easy Potato Salad Recipe — a summer must have!
• Creamy Ranch Bowtie Pasta Salad Recipe — easy to prep ahead!
• No Mayo Garlic Herb Potato Salad — simple and delicious.

Don’t forget to serve with a tall glass of Easy Homemade Pink Lemonade or Strawberry Lemonade!

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The BEST Crock Pot Pulled Pork

This Crock Pot Pulled Pork recipe is so easy and so flavorful! It starts with a garlic herb rub and hangs out in the slow cooker until it’s fall apart tender. 

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 16 servings

Calories 222cal

Author Ashley Fehr

Ingredients

• 4 lb boneless pork loin or pork shoulder (trimmed if desired)
• 1 cup apple juice (or soda)
• 1 tablespoon seasoning salt
• 1 tablespoon garlic powder
• 1 tablespoon Italian seasoning
• 1 teaspoon dried mustard
• 1 teaspoon onion powder
• ½ teaspoon black pepper
• 2 cups barbecue sauce as desired

US Customary – Metric

Instructions

• Place pork loin in a 4-6 quart crock pot and pour in apple juice.
• Combine seasoning salt, garlic powder, Italian seasoning, mustard, onion powder and black pepper and sprinkle half over pork loin. Turn and sprinkle on the remaining half.
• Cover and cook on low until fall apart tender — 8 to 10 hours. 
• Shred with two forks, discarding excess fat. Toss in remaining juices and coat with barbecue sauce as desired. Serve on hamburger buns.

Video

Notes

Ingredients and Substitutions:

Pork: I often use pork loin but it is leaner and will result in a leaner pulled pork. I don’t find that this is a problem because the slow cooker and juices keep the pork so moist that we don’t miss the extra fat. Pork shoulder is typically the best cut of meat for pulled pork because it is fatty, which makes it very tender when cooked. You choose which you prefer!

Apple juice: I love apples and pork, so this is my favorite liquid, but you can use broth, water or soda (Dr. Pepper or Root Beer are both delicious!).

Barbecue sauce: Choose your favorite barbecue sauce, or try my Homemade BBQ Sauce, this Easy Homemade Dr Pepper BBQ Sauce or this Homemade Dr Pepper BBQ Sauce.

Nutrition

Calories: 222cal | Carbohydrates: 17g | Protein: 25g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 71mg | Sodium: 859mg | Potassium: 532mg | Sugar: 13g | Vitamin A: 85IU | Vitamin C: 0.3mg | Calcium: 24mg | Iron: 1mg

The post The BEST Crock Pot Pulled Pork appeared first on The Recipe Rebel.

Can you feel it? The chill is leaving the air. The birds are back from vacation. Slowly, but surely, my winter layers have retreated to the back of the closet. Summer barbecues are coming up quickly!

As soon as summer is here, we’re all about Grilled Chicken, Grilled Pork, and any excuse to cook outdoors. We can’t forget Homemade Burgers, and even Grilled Pizza!

Cozy indoor dinners with friends are replaced with warm weather cookouts. Plus, with the grilling season also comes endless possibilities for delicious BBQ side dishes!

I like to keep things simple, which is why I’ve put together a list of the very best easy BBQ sides to try this summer. These side dishes are tasty, fuss-free, and just as great for family meals as they are for backyard entertaining.

What Makes a Side Ideal for BBQs & Potlucks?

What are my non-negotiables when it comes to BBQ and potluck sides? Let’s discuss:

• Easy to make. If you can toss a side dish on the same grill as the rest of the meal, all the better! If not, then easy casseroles, effortless salads, and slow cooker recipes are king (any excuse to minimize time spent standing next to a hot stove in the summertime!).
• Summer-inspired. If there’s ever an occasion to embrace seasonal ingredients like veggies and lighter fare, it’s at a BBQ or summer potluck. 
• Crowd-pleasing. Whether I’m feeding the family or feeding a crowd, the key to a good BBQ side dish is self-service: big-batch recipes that guests and family can dish up themselves, to their hearts’ content!

What Are the Most Popular BBQ Sides?

• Potatoes. Potatoes (and sweet potatoes) go hand in hand with BBQ – potato wedges, fries, baked potatoes, grilled potatoes, potato salad. I could go on.
• Salads. Of all kinds. Green salads, coleslaw, pasta salads, you name it. 
• Veggies. Grilled veggies like zucchini, bell peppers, and summer squash are all easy go-tos. Plus, we can’t forget other vegetarian sides like baked beans and corn-on-the-cob!

Tips for Making Sides in Advance

The key to making your sides ahead of time is all in the preparation: 

• Choose a make-ahead recipe. Obviously, the first step to making a side in advance is choosing a recipe that can be made in advance! Depending on how far ahead you’re planning to make it, look for a dish that will last for a day or more in the fridge, or that freezes well for longer term storage.
• Prep the ingredients. Even if you’re not assembling a casserole or recipe right away, you can always get a head start by preparing your ingredients. Chop up veggies, shred cheese, prepare sauces, and then store them in containers so they’re ready to go.
• Go hands-free where you can. Some of the best make ahead side dishes are the ones that require the least intervention (not to mention less clean-up). Recipes that you can make in your slow cooker or Instant Pot, or assemble in a single bowl or casserole dish are your friend!

30 Easy BBQ Sides to Try

My favorite easy and breezy BBQ Sides to make this season! From creamy pasta and potato salads to grilled veggies and make-ahead casseroles, these are the best side dishes to round out your summer cookouts and potlucks!

Grilled Potatoes in Foil

You can’t beat the convenience of wrapping up potatoes in foil and tossing them onto a grill that's already fired up. This simple grilled potato recipe packs big flavors thanks to an easy, flavorful herb butter.

Get the recipe here

German Potato Salad

It wouldn’t be a cookout without a cracking potato salad, now would it? German potato salad can be served warm or cold, loaded with bacon bits and a sweet, tangy onion and bacon dressing.

Get the recipe here

Easy Broccoli Salad

This fresh and creamy broccoli salad recipe was made for BBQs! Hardy enough to keep in the fridge all week long, and delicious enough to devour in one sitting with zero regrets.

Get the recipe here

Homemade Coleslaw Recipe

Sure, you could buy your coleslaw – or you could make your own in only 15 minutes! The perfect side for summer BBQ, this is the best recipe for creamy and tangy homemade slaw with a family-favorite dressing. 

Get the recipe here

Easy Homemade Mac and Cheese

Creamy, cheesy, and kid-friendly, a classic mac and cheese is the ideal side dish for almost any occasion or season. This recipe is made in just one pot, and only needs a handful of ingredients!

Get the recipe here

Homemade Creamed Corn

A classic Midwestern and Southern side dish recipe that’s most welcome even North of the border! Flavorful homemade creamed corn is perfect for slapping onto a plate next to saucy BBQ.

Get the recipe here

Easy Instant Pot Potato Salad

Let your Instant Pot do the heavy lifting with this easy potato salad! The potatoes and eggs for this recipe cook all in one pot, so all that’s left is to toss everything into a bowl, stir with creamy dressing, and serve!

Get the recipe here

Instant Pot Baked Beans

Another classic BBQ side dish that’s full of nostalgia, not to mention loads of flavor! These simple and delicious BBQ baked beans cook up fast and easy in the Instant Pot. 

Get the recipe here

Easy Potato Salad Recipe

Red potatoes covered in a creamy homemade mayonnaise dressing makes for a tasty and easy potluck or picnic dish! This recipe is great for feeding a crowd and never falls short in the flavor department.

Get the recipe here

Creamy Ranch Bowtie Pasta Salad Recipe

Name a more authentic summer side dish than a good old-fashioned pasta salad! This is an easy recipe made with rich and creamy ranch dressing and tender cooked bowtie pasta.

Get the recipe here

No Mayo Garlic Herb Potato Salad

If you’re craving a lightened-up version of potato salad sans the creaminess, this is the recipe! This simple potato salad recipe skips the mayo while still bursting with flavor thanks to garlic and herbs.

Get the recipe here

Cheesy Grilled Potatoes with Bacon

A little bundle of bacon-infused joy, hot off the grill! These cheesy potatoes are an easy foil packet side dish, perfectly seasoned and cooked with smoky bacon pieces.

Get the recipe here

Healthier Slow Cooker Maple Balsamic Baked Beans

These balsamic baked beans are a healthier alternative to the classic, conveniently made in the slow cooker! Toss in the ingredients and then leave them to cook into a side dish brimming with delicious hints of maple.

Get the recipe here

Brioche Bun recipe

Whether you’re serving these wrapped around a hamburger patty, or using the moist and fluffy bread to soak up all sorts of BBQ sauces, this is an easy and versatile bun recipe to have on hand this summer!

Get the recipe here

Southwest Potato Salad

Bring Tex Mex flair to your cookout with this easy grilled potato salad idea! Tossed in a finger-licking taco spice vinaigrette, this mouthwatering medley of potatoes, peppers, corn, and tomatoes is just as easy as it is delicious.

Get the recipe here

Baked Potato Recipe

Want to know the secret to the perfect baked potato? Look no further! This easy recipe walks you through how to make a baked potato that’s cooked to crispy, tender, buttery perfection.

Get the recipe here

Hashbrown Casserole

Ten minutes of prep is all you need, and then you’re on your way to side dish greatness with this recipe! This easy potato casserole is full of melty cheese and so delicious to serve at BBQs!

Get the recipe here

Photo Credit: grandbaby-cakes.com

Fried Corn Recipe (Southern Fried Corn)

The best recipe for Southern fried corn that’s fresh off the cob! Tender sweet corn kernels are fried up to perfection with bacon drippings and sugar in a cast iron skillet. The perfect summer side to keep your cookout recipes company all season long!

Get the recipe here

Photo Credit: www.julieseatsandtreats.com

Creamy Cucumber Salad

A creamy and refreshing cucumber salad made with crisp red onions in a savory dill dressing.You’re going to love this salad at BBQs and then some.

Get the recipe here

Photo Credit: www.julieseatsandtreats.com

Pea Salad

Creamy pea salad is a classic recipe bringing together sweet green peas, crispy bacon, cheese and onion in a rich homemade mayo and sour cream dressing. 

Get the recipe here

Photo Credit: www.ihearteating.com

Pesto Tortellini Pasta Salad

A cold tortellini salad filled with herbaceous flavors of basil pesto! Mixed with cherry tomatoes and mozzarella cheese, this Italian-inspired pasta salad recipe is easy to make in under 15 minutes.

Get the recipe here

Photo Credit: www.spoonfulofflavor.com

Mexican Corn on the Cob (Elote)

Strike while the grill is hot – with this Mexican-style corn on the cob side dish! Elote street corn is a traditional recipe loaded with flavor and spices that you’ll want to make for every cookout, from now until the season changes!

Get the recipe here

Photo Credit: peasandcrayons.com

Chopped Kale Salad Recipe

A colorful, healthy green salad made with chopped kale and a rainbow of nutritious veggies is just what every BBQ needs! Zesty lemon dressing and fresh green leaves are the perfect way to lighten up any meal.

Get the recipe here

Photo Credit: www.simplystacie.net

Chicken Caesar Pasta Salad

Bowtie pasta salad gets a novel twist in this creamy chicken Caesar version! Finish this easy pasta salad recipe with a squeeze of lemon and enjoy all the authentic flavors of classic Caesar dressing, tender chicken, crunchy croutons, bacon crumbs and parmesan. 

Get the recipe here

Photo Credit: www.mykitchenlove.com

Orzo Pasta Salad with Asparagus

This simple and craveable orzo pasta salad recipe is filled with snaps of asparagus and juicy sun dried tomatoes. A one-pot side dish that’s perfect for summertime entertaining!

Get the recipe here

Photo Credit: kristineskitchenblog.com

Southwest Quinoa Salad

Wholesome quinoa mingles with all sorts of delicious Southwest-inspired fixings in this tasty make-ahead summer salad! Black beans, red peppers, sweet corn and cilantro brush shoulders as they’re mixed with a zingy homemade lime vinaigrette.

Get the recipe here

Photo Credit: www.saltandlavender.com

Black Bean Corn Avocado Salad

An effortless black bean salad recipe made with corn and creamy, seasonal avocado. So full of flavor and easy to make!

Get the recipe here

Photo Credit: flavormosaic.com

Mexican Street Corn Salad (Elote Deconstructed)

Deconstruct your Mexican corn on the cob into this zesty, spicy, flavor-packed salad that’s begging to be the star of your next BBQ.

Get the recipe here

Photo Credit: pinchandswirl.com

Cajun Potato Salad (30 Minute Recipe!)

This Cajun potato salad recipe will have you and your guests relishing in its Southern-inspired flavors and special combination of creamy, crunchy textures.

Get the recipe here

Photo Credit: www.mykitchenlove.com

4-Ingredient Cucumber Salad Recipe

Make this cool cucumber salad with only four ingredients! This recipe has it all, and then some: bright and tangy flavors, crunchy veggies, and it’s ready in 15 minutes!

Get the recipe here

The post The Best BBQ Sides for Summer appeared first on The Recipe Rebel.

This BBQ Philly Cheesesteak Pizza is made with homemade pizza dough, bbq sauce, thinly sliced beef, sauteed peppers and onions and topped with cheese! It’s a fun way to change up pizza night!

Pizza night is my favourite night.

We love making a double or even triple batch of this Easy Pizza Dough and doing up a bunch of pizza!

Since our kids love it in their lunches, I just wrap the leftover slices individually and we can pull them out for crazy mornings.

As much as we love your typical Hawaiian Pizza (the kids fave), this Chicken Alfredo Pizza, or this Taco Pizza, we love to mix things up every now and then!

This Philly Cheesesteak Pizza is so quick to throw together once the dough is made (or use store bought if you need!), and it disappears almost as quickly!

Ingredients in this Philly Cheesesteak Pizza:

• Pizza Dough: I pretty much always use this Easy Pizza Dough, but there are times whenI need a shortcut and we grab some from one of our favorite bakeries. Homemade or store bought, we don’t judge!
• Green peppers and onions: I like to saute my onions and peppers first to make sure they aren’t going to be too crunchy — it always builds flavor and even adds a bit of sweetness to the onions and mellows the flavor. You can skip this step if you like a lot of crunch (and raw peppers and onions!)
• BBQ sauce: use your favorite! You can swap this for traditional red pizza sauce if you prefer, but we love the barbecue flavor on this one
• Thinly sliced deli roast beef: I love using deli meat for quick meals! No pre-cooking, no slicing, just throw it on and you’re good to go. You can use leftover roast beef or cooked ground beef if you prefer
• Shredded cheese: use mozzarella, cheddar, or your favorite pizza blend! We usually opt for mozzarella or a mix of both. You can even use sliced provolone if you want to take things up a notch.

More pizza recipes you’ll love!

• Breakfast Pizza
• Pizza Rolls
• Grilled Cheeseburger Pizza Recipe
• Tropical Chicken Pizza

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BBQ Philly Cheesesteak Pizza

All the flavours of your favourite Philly Cheesesteak sub in a homemade pizza with whole wheat crust. *Note: dough recipe makes 2 15″ pizzas, while topping recipe makes 1 15″ pizza. I’ve done this on purpose — add your own combination of toppings to the second crust or stick it in the freezer for a quick meal.

Course Main Course

Cuisine American

Prep Time 45 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 10 servings

Calories 218cal

Author Ashley Fehr

Ingredients

• 1 recipe Easy Pizza Dough

Toppings:

• 1 green pepper sliced
• 1/2 medium onion sliced (I used red)
• 1 tablespoon oil
• 150 grams sliced deli roast beef (or roughly 1 ½ – 2 cups)
• ¾ cup barbecue sauce of choice
• 1 ½ cups shredded cheese

US Customary – Metric

Instructions

• Prepare pizza dough according to recipe and roll out to fit a 15" pizza pan.
• Preheat oven to 400 degrees F.
• In a small pan, sauté peppers and onions with oil for 5-8 minutes, until slightly softened.
• Top crust with barbecue sauce, then beef, peppers and onions, and cheese.
• Bake at 400 degrees F for 10-15 minutes until crust is golden on the bottom and cheese is melted. Broil cheese 1-2 minutes if desired.

Nutrition

Calories: 218cal | Carbohydrates: 29g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 835mg | Potassium: 133mg | Fiber: 1g | Sugar: 10g | Vitamin A: 206IU | Vitamin C: 17mg | Calcium: 136mg | Iron: 2mg

The post BBQ Philly Cheesesteak Pizza appeared first on The Recipe Rebel.

Air Fryer Burgers are crispy on the outside and juicy on the inside! Perfectly seasoned, make ahead and freezer friendly.

See the step by step recipe video down in the recipe card.

By now, you know we love our air fryer!

We have a number of air fryer recipes already on the blog here, and these Air Fryer Chicken Breasts and this Air Fryer Baked Potato recipe are regulars on our dinner table!

This Air Fryer Burger recipe is quickly becoming a favorite, too.

One thing that always has us amazed is how quickly everything cooks in the air fryer, and how juicy all of the meat is that comes out of it.

This Air Fryer Hamburger is no exception.

Perfectly seasoned, incredibly moist and juicy! Perfect on a Brioche Bun or Homemade Hamburger Bun with Spicy Mayo and a side of Homemade Coleslaw or our favorite Broccoli Salad.

How to make Air Fryer Burgers:

• Stir together your ingredients and form into patties — I usually figure 4 burgers per 1 pound of meat, and these are not too big and not too small. Try to form your patties a little larger than your buns, as they will shrink a little during the cooking process.
• Air fry at 375 degrees F for 4-5 minutes per side until a meat thermometer indicates your desired doneness: 160 degrees F is the safe internal temperature for ground beef. My air fryer is smaller, so I have to cook two at a time. If you have a larger one you may fit all 4 at once.
• Remove your burgers from the air fryer, place on a plate and cover with foil to keep warm while you cook your remaining burger patties.

Ingredients and Substitutions:

• Make them extra special: I kept these air fryer burgers simple, because sometimes you need easy! If you’re looking to take your burgers up a notch, use my Best Burgers recipe and simply follow the cooking instructions to cook in the air fryer.
• Swap the ground beef: you can cook turkey burgers or chicken burgers in the air fryer in the same amount of time!
• Spice it up: swap the barbecue sauce in these air fryer burgers for something with a little more kick, or add in a big splash of sriracha or hot sauce.
• Teriyaki burgers: brush with teriyaki sauce during cooking and serve with a grilled pineapple ring
• Swap the eggs: eggs are a great binder in burger recipes, though they can be left out if you have allergies. You can sub in a flax egg, or add in a tablespoon more barbecue sauce or ketchup.
• Swap the bread crumbs: if you don’t have bread crumbs or you’re looking for a gluten free option, you can finely crush any crackers you have in the cupboard, gluten-free or otherwise. You can also use instant oats or oat flour.

Can I cook frozen hamburgers in the air fryer?

Absolutely! Cooking meat from frozen is one of the best things about the air fryer!

You will want to double the cook time for frozen burgers, so you’re looking at a total cook time of about 16-20 minutes.

What should I top my air fryer burger with?

Whatever you like! Here are a few of our favorite toppings:

• cheese
• lettuce
• tomato
• mayo
• barbecue sauce
• ketchup
• mustard
• relish
• pickles or pickled peppers
• fried onions or caramelized onions
• a grilled pineapple ring
• crispy Air Fryer Bacon or Oven Baked Bacon

What can I serve with air fryer hamburgers?

We love to serve our burgers with a variety of chips, cold salads and classic BBQ sides. Here are some of our favorites:

• Easy Potato Salad or Instant Pot Potato Salad
• Ranch Bowtie Pasta Salad
• Instant Pot Baked Beans
• Easy Homemade Mac and Cheese
• Cheesy Grilled Potatoes

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Air Fryer Burgers

Air Fryer Burgers are crispy on the outside and juicy on the inside! Perfectly seasoned, make ahead and freezer friendly.

Course Air fryer, Main Course

Cuisine American, canadian

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 4 burgers

Calories 349cal

Author Ashley Fehr

Ingredients

• 1 lb ground beef
• ¼ cup seasoned bread crumbs
• 2 tablespoons barbecue sauce
• 1 egg
• ¾ teaspoon seasoning salt
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder

Instructions

• Preheat air fryer to 375 degrees F.
• In a large bowl, combine beef, bread crumbs, barbecue sauce, egg, seasoning salt, onion powder and garlic powder.
• Divide beef mixture into 4 sections and shape into patties (keep in mind they will shrink, so try to make them on the larger side).
• Add patties to air fryer basket (you may have to work in batches depending on the size of your air fryer) and cook for 4-5 minutes per side (you don't have to flip, but they will brown evenly on both sides if you do), until an internal temperature of 160 degrees F is reached.
• Serve on buns and with desired toppings.

Video

Nutrition

Calories: 349cal | Carbohydrates: 9g | Protein: 22g | Fat: 24g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 718mg | Potassium: 363mg | Fiber: 1g | Sugar: 3g | Vitamin A: 93IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 3mg

The post Air Fryer Burgers appeared first on The Recipe Rebel.

Easy Slow Cooker BBQ Chicken is made in the crockpot with a sweet and savory bbq sauce! Make it with chicken breasts, thighs, bone in or boneless. 

Love crockpot chicken breast recipes? Try this Crockpot Shredded Chicken, this Crockpot Chicken Taco Soup or these Crockpot Tuscan Chicken!

Every time I make this Slow Cooker BBQ Chicken, I’m reminded just how good it is!

We love having a variety of crockpot chicken recipes in our back pocket, and this sweet and tangy chicken is one of our favorites! (Along with this juicy Slow Cooker Chicken Breast, this Tomato Basil Chicken, and this Crockpot Pineapple Chicken)

I used my Pineapple Brown Sugar BBQ Sauce as inspiration, and added in a good amount of our favorite barbecue sauce.

The result? Incredibly juicy, incredibly flavorful chicken that is perfect on its own or on a sandwich (try it with these Homemade Hamburger Buns!), over rice, or on a salad!

Below you’ll find tips and tricks for different variations or substitutions, and lots of ways to use up your leftovers! (Is that a thing? )

Variations on this Slow Cooker BBQ Chicken:

• Like I mentioned above, you can stick with your favorite store bought bbq sauce if you’re short on time. We all do it sometimes. No one here will judge!
• Add spice! Stir a bit of cayenne pepper, red pepper flakes, or sriracha sauce to your sauce for extra kick.
• This sauce would be awesome over smoked sausages and peppers, a turkey breast, meatballs, meatloaf… you name it. Feel free to experiment a little with your protein once you’ve tried the recipe as it is!
• If you like your sauce a little less sweet or more tangy, feel free to tweak the sauce to your tastes. Nothing in the sauce needs to be cooked before tasting, so feel free to adjust before you dump it on your chicken.

What if I don’t have pineapple juice?

Pineapple juice is my all-time, hands down favorite way to make this recipe. The flavor is just seriously good.

You can swap in another juice, but if you can wait until you get pineapple juice, I would recommend it.

My next favorite juice to use would be mango, but orange works as well (with a distinct change in flavor).

What kind of chicken is best in this recipe?

This recipe is incredibly versatile! You can use boneless or bone in chicken, just watch for the varying cook times.

Regardless of what kind of chicken you’re using, I recommend removing the skin as it will only be soggy and unappetizing in the crockpot.

I have tested this recipe over and over (which is why this post is so long) and one important thing to note is that the fuller the slow cooker is, the slower it will cook, so allow a little leeway for that as you’re going.

Bone in chicken, skin removed:

• I tested this recipe with bone in chicken thighs and found that 6-7 hours on low is ideal for tender chicken thighs.
• Chicken drumsticks and wings can be slow cooked on low for 3-4 hours. Either remove the skin or you may want to crisp them under the broiler afterwards.

Boneless chicken breasts and thighs:

• Boneless chicken breasts and thighs cook relatively quickly in the slow cooker, and are great if you are making BBQ pulled chicken because you don’t have to worry about removing the bones.
• Boneless chicken breasts can cook in 2-3 hours on low, depending on how hot your slow cooker is, but a full slow cooker will take a little longer to cook so allow up to 4 hours in this case.
• I’ve found that boneless chicken thighs cook in about the same amount of time as breasts, so feel free to mix and match so everyone gets what they want.

Got leftovers?

What to do with leftover crockpot bbq chicken:

• Make BBQ Chicken Pizza with pizza crust or mini naan breads for a quick lunch.
• Sandwiches or quesadillas
• Stir it into pasta or top mac and cheese with it
• Stir in a little taco seasoning for BBQ chicken tacos
• Freeze it!

How to freeze this Slow Cooker BBQ Chicken:

Place in a large freezer bag (or several smaller bags for smaller portions), seal and squish as flat as possible.

Freeze flat and keep frozen for 3-6 months.

To thaw, simple leave at room temperature for 3-4 hours, in the refrigerator overnight, or place in a sink of cool water for 30 minutes.

What to serve with this Slow Cooker BBQ Chicken:

• Easy Potato Salad Recipe (or this Instant Pot Potato Salad!)
• German Potato Salad
• Broccoli Salad
• Creamy Ranch Bowtie Pasta Salad

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Slow Cooker BBQ Chicken

This easy Slow Cooker BBQ Chicken is made with store bought barbecue sauce and a couple secret ingredients! Make it with chicken breasts or thighs.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 6 servings

Calories 374cal

Author Ashley Fehr

Ingredients

• 2-3 lbs boneless skinless chicken breasts or thighs
• salt and pepper
• ¾ cup barbecue sauce
• ½ cup brown sugar lightly packed
• 2 tablespoons Worcestershire sauce
• 1 teaspoon minced garlic
• ½ teaspoon onion powder
• ⅛ teaspoon red pepper flakes (up to ¼ teaspoon for more spice)
• ½ cup unsweetened pineapple juice
• 2 tablespoons corn starch

Instructions

• Place chicken breasts in a 3-4 quart slow cooker and season both sides with salt and pepper.
• Pour barbecue sauce, brown sugar, Worcestershire sauce, garlic, onion powder and red pepper flakes over chicken breasts.
• Whisk together pineapple juice and corn starch. Pour over chicken and give everything a good stir to combine.
• Cover and cook on low for 3-4 hours, or on high for 2 hours.
• Remove chicken breasts from the slow cooker and shred with two forks or serve whole. You can shred them right in the sauce in the slow cooker, but I find it harder to see what I'm doing. Add the shredded chicken back into the sauce in the slow cooker and stir to coat.
• Serve.

Notes

*The nutrition facts are calculated using 2.5 pounds of chicken breasts.

Nutrition

Serving: 186grams | Calories: 374cal | Carbohydrates: 39g | Protein: 41g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 649mg | Potassium: 883mg | Fiber: 1g | Sugar: 32g | Vitamin A: 155IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 1mg

The post Slow Cooker BBQ Chicken recipe appeared first on The Recipe Rebel.

This BBQ Chicken is made with a simple seasoning, grilled to perfection and coated in sweet and savory bbq sauce! It’s tender and juicy every time!

See the step by step recipe video down in the recipe card.

BBQ Chicken is a summer classic, but it’s a favorite of ours all year long!

When the weather warms up, we definitely take advantage of it and throw this barbecue chicken on the grill, but I’ve included some tips to make it in the oven down below, just in case!

If you’re looking to make dinner even easier, try my Slow Cooker BBQ Chicken recipe here.

With the weather warming, everyone wants to have a classic, juicy bbq chicken recipe in their back pockets! This one is simple and foolproof.

Find even more grilled chicken recipes here.

Should I marinate my chicken breasts before grilling them?

You can, and we often do.

When we are marinating our chicken breasts, we use this Chicken Marinade Recipe — it’s perfectly sweet and savory and tangy and it’s always a hit!

For this BBQ Chicken recipe, I wanted simple, quick, and no-fuss. Perfect for last minute guests or quick dinners!

Instead of a marinade, we use a brine, which is quick to throw together (just salt and water) and only needs 30 minutes!

Can I skip the brine?

My best answer is yes, but why would you?!

Now that I’ve started brining my BBQ chicken I will never do it any other way. It takes 5 seconds to whisk together your water and salt, and 30-60 minutes until you can start cooking.

We have done brined and not brined chicken breasts side by side on the grill, and you can tell the difference!

Both were good, but brined were much juicier and had great flavor.

Can I make my own BBQ sauce?

Absolutely! Here are a few of our favorites:

• Homemade BBQ Sauce – 6 ingredients!
• Homemade Cherry BBQ Sauce
• Dr. Pepper BBQ Sauce
• Pineapple Brown Sugar BBQ Sauce

How long do you cook chicken on the grill?

That depends.

The two biggest factors which will determine your cook time are the temperature of your grill and the thickness of your chicken breasts.

For more even cooking, I recommend pounding any very thick ends of your chicken breasts so that they are more uniform in size.

Generally, boneless chicken breasts cook quickly and will require about 5-7 minutes per side at high heat — about 425 degrees F.

How do I know if my BBQ Chicken is done?

The best way to know if your chicken breasts are cooked through is to use a meat thermometer to check the internal temperature.

You should remove your chicken breasts when the temperature has reached 160-165 degrees F. When the chicken rests, it will continue to cook slightly.

The longer you cook your chicken beyond this point, the drier it will be inside.

Can I use bone in chicken for this recipe?

Definitely! Bone in chicken is a great option for those who enjoy dark meat, and is often a less expensive option.

However, bone in chicken of all shapes and sizes requires a longer cook time, anywhere from 10-15 minutes per side for a total of 20-30 minutes.

Because of the longer cook time, you may want to reduce the grill temperature to 375-400 degrees F to ensure the outside doesn’t burn before the inside is cooked through.

How to make baked bbq chicken:

For a simple way to make this BBQ Chicken in the oven, see my Baked Chicken Breast recipe and simply brush liberally with barbecue sauce in the last few minutes of cook time.

What can I serve with this BBQ Chicken recipe?

We love serving BBQ chicken with a variety of cold, make-ahead salads, homemade Lemonade, and some grilled veggies! Here are a few of our favorite summer salads:

• Broccoli Salad
• Creamy Ranch Bowtie Pasta Salad
• Easy Potato Salad (or this Instant Pot Potato Salad if you have a pressure cooker!)
• Creamy Fruit Salad – for a side or dessert!

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BBQ Chicken

This BBQ Chicken is made with a simple seasoning, grilled to perfection and coated in sweet and savory bbq sauce! It's tender and juicy every time!

Course Main Course

Cuisine American, canadian

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Brining time: 30 minutes minutes

Total Time 47 minutes minutes

Servings 4 servings

Calories 253cal

Author Ashley Fehr

Ingredients

• 2 cups water
• 1 ¾ tablespoons salt
• 4 boneless skinless chicken breasts
• 2 tablespoons canola oil
• ½ teaspoon black pepper
• ½ cup barbecue sauce

Instructions

• Brine: in a large glass measuring cup, whisk together salt and water.
• Pour water over chicken breasts in a zip top bag or small container — you don't want too much extra room or the chicken won't soak.
• Let chicken sit in brine for 30-60 minutes, but not any longer (it will taste too salty). If you prefer less salt flavor, drain at 30 minutes.
• Preheat the grill to 400 degrees F or a skillet to medium-high.
• Pat chicken dry with paper towels. Brush with oil and season with pepper.
• Grill or cook on each side for 4 minutes. Brush with barbecue sauce and cook another 2-3 minutes per side, until the internal temperature reaches 165 degrees F.
• Remove from the grill and cover with foil. Let rest for 10 minutes before serving.

Video

Nutrition

Calories: 253cal | Carbohydrates: 15g | Protein: 24g | Fat: 10g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 3992mg | Potassium: 505mg | Fiber: 1g | Sugar: 12g | Vitamin A: 115IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg

The post BBQ Chicken appeared first on The Recipe Rebel.

Slow Cooker BBQ Ribs are rubbed with a homemade spice blend, then slow cooked in the crockpot until fall off the bone tender and so juicy! Brush with your favorite barbecue sauce before serving.

See the step by step recipe video down in the recipe card.

Cooking ribs can be intimidating, but it doesn’t have to!

These Slow Cooker Ribs turn out flavorful and juicy every time, but without all of the hard work.

My husband will happily slave over a rack of ribs on the grill or the smoker but me? I prefer the easy way out and always use my crockpot or make these Instant Pot Ribs!

Crockpot Ribs are an awesome way to segue from Spring to Summer.

You can have all of that summer barbecue flavor, without all of the work.

And when it’s too hot to even think about cooking, the slow cooker takes all of the work out and keeps the house cool!

Total win, right?

Just don’t forget an ice cold glass of Homemade Lemonade, and a bowl of homemade Coleslaw, Potato Salad or Broccoli Salad (<– all of our favorite barbecue sides!).

To be completely honest, I think these are the best ribs I’ve ever made.

I wanted them to be tender, with the meat easily pulling off the bone but not mushy and falling apart. I wanted a good crust of intense flavor and a sweet, sticky barbecue sauce coating. Also, I wanted easy!

The husband gave them “two meaty thumbs up” (<— his words, as he was stuffing his face), and even my kids liked them!

Tips for making the best Crockpot Ribs:

1. Remove the membrane from the back of the ribs: this isn’t 100% necessary but it does keep the ribs from becoming tough. See a video tutorial here.
2. Opt for baby back ribs when you can — they have a thicker layer of meat!
3. Season well on all sides — take the time to really rub that spice blend in for maximum flavor!

How long do you cook ribs in the slow cooker?

The exact cook time will depend on the size of your ribs, and the exact cooking temperature of your slow cooker.

Because all slow cookers are different, this can be difficult to pinpoint but thankfully ribs are really forgiving in the crockpot.

I usually cook mine for 8 hours on low or 4 hours on high and they are falling off the bone and juicy.

If you want them not to be quite so tender because you are throwing them on the grill later, you may want to cut your cook time down by an hour or two.

Can I stack the ribs in the slow cooker?

I try not to, so opt for the biggest slow cooker you have.

When I can, I like to place my ribs around the edge of the slow cooker, standing up on their side so that they aren’t sitting in the juices.

This results in juicy, tender ribs that still have a bit of that glorious crust and caramelization on them.

Take your Slow Cooker Ribs up a notch with a homemade barbecue sauce!

Here are a few of our favorites:

• Pineapple Brown Sugar BBQ Sauce — always a favorite on The Recipe Rebel
• Dr. Pepper BBQ Sauce (which would go perfectly on these ribs!)
• 6 Ingredient Homemade BBQ Sauce
• Cherry BBQ Sauce — for something sweet and smoky!

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Easy Slow Cooker BBQ Ribs

These Easy Slow Cooker BBQ Ribs couldn’t be simpler! They have a homemade spice rub and are slow cooked until they fall off the bone, then you can slather them in any barbecue sauce you like!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 4

Calories 476cal

Author Ashley Fehr

Ingredients

• 4 teaspoons chili powder
• 2 tablespoons packed brown sugar
• 3 teaspoons seasoning salt
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 3-4 lbs pork ribs (side or back) membrane removed
• 1/2 cup barbecue sauce

Instructions

• In a small bowl, combine brown sugar, chili powder, seasoning salt, garlic powder, onion powder and black pepper.
• Cut ribs into 4 sections for an easier fit or leave whole. Rub spice mixture over both sides of the ribs.
• Lightly grease a 4 quart slow cooker and line the sections of ribs up around the edges (so the meaty part is pressed against the side). Cover and cook on low for 8 hours or high for 4 hours.
• Remove from the slow cooker, brush with barbecue sauce, and grill for 5-6 minutes or broil for 2-3 minutes, until sauce is sticky and slightly caramelized. Serve.

Video

Notes

*To make ahead: prepare the rub mixture and leave on the ribs overnight, in a ziploc bag or refrigerator container. You can also cook in the slow cooker, store in the refrigerator and reheat in the broiler or grill with barbecue sauce before serving.

Nutrition

Calories: 476cal | Carbohydrates: 19g | Protein: 44g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 167mg | Sodium: 545mg | Potassium: 861mg | Fiber: 1g | Sugar: 14g | Vitamin A: 690IU | Vitamin C: 0.2mg | Calcium: 73mg | Iron: 2.8mg

The post Easy Slow Cooker BBQ Ribs appeared first on The Recipe Rebel.

These Hawaiian Chicken Kabobs are sweet and savory, loaded with tender chicken breast, pineapple chunks, bell peppers and an easy pineapple BBQ marinade! The perfect prep-ahead summer meal.

If a tropical vacation isn’t on your horizon anytime soon, these Hawaiian Chicken Kabobs are the next best thing!

I don’t know what it is about kabobs, but there’s something about eating food off of skewers that makes everything taste even better. It’s also one of the rare occasions where eating with your hands is not only acceptable, it’s encouraged!

So what is it about these chicken skewers that gives them their Hawaiian twist?

The marinade is made from a combination of barbecue sauce, pineapple juice, soy sauce, ginger, and garlic and generous chunks of pineapple are threaded directly onto the skewer.

In other words, it has plenty of fruity Island Flavor!

If you love all things Hawaiian, try my Hawaiian Chicken Burgers with Grilled Pineapple next!

Since these chicken skewers are such a summery dish I like to serve them with an equally summery side dish like my Best Homemade Coleslaw or Easy Potato Salad (this Easy Instant Pot Potato Salad is a great option for those Instant Pot lovers!).

Basically anything that my family loves and that doesn’t require turning on the oven!

How to make a Hawaiian Chicken Kabob Marinade:

• Barbecue sauce: I use a sweeter store bought or homemade BBQ sauce when I make these chicken kabobs. If I have any of my Pineapple Brown Sugar BBQ Sauce handy it’s my go-to barbecue sauce for this recipe!
• Pineapple juice: Pineapple juice adds a distinct tropical taste and added sweetness.
• Soy sauce: Soy sauce gives the marinade a bit of a salty kick without overwhelming the other ingredients.
• Fresh ginger and garlic: If you don’t have fresh ginger and garlic on hand you can always use the minced version from a jar, or substitute with much less of each in their dried versions.

Tips for making chicken skewers:

• Invest in stainless steel skewers or soak wooden skewers for at least 10 minutes and up to 1 hour before using, this will prevent them from burning on the grill.
• Try to cut your kabob ingredients into uniform pieces, this will help everything cook evenly on the grill.
• Thread chicken, veggies, and pineapple onto two parallel skewers (or, again, invest in steel ones that are flat!) if you’re worried about ingredients shifting around on the grill.
• Leave a small amount of space between each ingredient on the skewer for even heat circulation.

How to prep chicken kabobs ahead of time:

These Hawaiian chicken skewers can be made ahead of time and refrigerated until you’re ready to grill.

• Marinate the chicken breast chunks for at least 1 to 4 hours according to recipe directions.
• Refrigerate reserved marinade in a sealed container or jar.
• Assemble the skewers using chicken, vegetables, and pineapple.
• Store in the fridge on a large plate covered with plastic wrap or in a large resealable container for up to 24 hours before grilling.
• Remove the chicken kabobs and reserved marinade from the fridge 20 minutes before cooking to ensure even grilling.

Variations on these Hawaiian Chicken Kabobs:

• Use boneless skinless chicken thighs instead of chicken breasts — they may need an extra minute or two to cook.
• Make steak kabobs by substituting a lean yet flavorful cut of steak (such as tri-tip or sirloin) for the chicken.
• Make pork kabobs by swapping out the chicken for cubed pork tenderloin.
• Get creative with fruits and veggies such as button mushrooms, zucchini, yellow squash, peaches, and cubed mango (or other tropical fruit).

More recipes for the grill to check out:

• Grilled Turkey Burgers
• Honey Balsamic Grilled Chicken
• Sweet and Spicy Coconut Grilled Chicken
• Grilled Pulled Pork Stuffed Peppers

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Hawaiian Chicken Kabobs

These Hawaiian Chicken Kabobs are sweet and savory, loaded with tender chicken breast, pineapple chunks, bell peppers, and an easy pineapple BBQ marinade! The perfect prep-ahead summer meal.

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Marinade time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 4 servings

Calories 439cal

Author Ashley Fehr

Ingredients

Marinade

• 1 cup barbecue sauce (I like to use one with sweetness)
• 1/4 cup pineapple juice
• 1 tablespoon soy sauce
• 1 tablespoon oil
• 1 teaspoon minced ginger
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1 pinch black pepper

Chicken Kabobs

• 4 boneless skinless chicken breasts (about 1-1.5lbs)
• 2 bell peppers cut into 1" pieces
• 1 pineapple cut into 1" pieces

Instructions

• In a medium bowl, whisk together marinade: bbq sauce, pineapple juice, soy sauce, oil, ginger, garlic, salt and pepper.
• Cut chicken breasts into 1" cubes (ensuring they are an even size will get you the best results).
• Place chicken in a large Ziploc freezer bag or medium glass container with half of the marinade. Cover and marinate for at least 1 hour or up to 4 hours.
• Cover remaining marinade and refrigerate until needed.
• Preheat the grill to medium high heat, around 375-400 degrees.
• If using wooden skewers, soak for 10 minutes before building kabobs.
• Build kabobs, alternating between chicken, peppers, and pineapple chunks as desired. Discard remaining marinade from the chicken.
• Grill for 4-5 minutes per side, until chicken reaches an internal temperature of 165 degrees F in the thickest part, basting twice during the cook time with remaining marinade.
• Remove from grill and serve.

Video

Nutrition

Calories: 439cal | Carbohydrates: 68g | Protein: 27g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 1414mg | Potassium: 1025mg | Fiber: 6g | Sugar: 51g | Vitamin A: 2188IU | Vitamin C: 190mg | Calcium: 69mg | Iron: 2mg

The post Hawaiian Chicken Kabobs appeared first on The Recipe Rebel.

This Instant Pot Pulled Pork is made with SIX ingredients and is full of flavor! With garlic, brown sugar, apple juice and seasoned well, it is the perfect mix of sweet and savory, plus fall apart tender!

My family can’t get enough of this Instant Pot Pulled Pork recipe. I don’t mean to brag — well, maybe just a little bit — but it’s one of our favorite Instant Pot recipes! 

What makes it such an amazing recipe?

For starters, this dairy-free and gluten-free pulled pork recipe has a flavor that can’t be beat. The pork is cooked in a mixture of apple juice, brown sugar, and seasonings, giving it a sweet (but not too sweet) taste my kids love. 

Once the pork is completely cooked it will practically fall apart without any effort — all you need is a pair of forks to get the job done. 

Toss the shredded pulled pork with your favorite barbecue sauce (try my Easy Homemade Dr. Pepper BBQ Sauce or this 6 ingredient Homemade BBQ Sauce) and it’s ready to eat. We love it piled high on a soft brioche bun with coleslaw and a crunchy pickle on the side. 

The best part? 

The pork is cut into smaller chunks and pressure cooked in your Instant Pot, cutting the cooking time down from several hours to a mere 60 minutes.

This Instant Pot pulled pork recipe is also a part of my Six Ingredient Suppers series! Every Monday I’m sharing a new 6 Ingredient Supper our family loves, complete with step by step video and a month-long giveaway that runs in our Facebook community here.

Depending on the size of your family (and their appetites), you’ll probably find that this Instant Pot Pulled Pork recipe yields leftovers that can be stored in the fridge or the freezer for future meals. 

No Instant Pot? Not a problem! Check out my Crock Pot Pulled Pork Recipe or this Easy Slow Cooker Pork Loin — the cooking time for these recipes is significantly longer but the prep time will only take up 10 minutes of your time. 

How to make Instant Pot pulled pork:

• Use a pork roast or shoulder: Boneless pork roast or pork shoulder is the most widely used cut to use for pulled pork. Pork shoulder is inexpensive and relatively tough with a generous amount of fat, making it an ideal cut for pressure cooking or slow cooking. 

• Smaller chunks > one large roast: cutting your roast into smaller 2-4” pieces ensures that our pork will be fall-apart tender in the 60 minute cook time. It will be juicier and more flavorful, because more of the pork is exposed to the seasoning and the cooking liquid.

• Give the pork a good spice rub before cooking: Make sure you rub the pork chunks with the dry ingredients before adding the juice to your Instant Pot. This will ensure flavorful, extra-tender pulled pork once the meat has finished pressure cooking. 

• Choose your liquid: I love the combination of apples and pork together, but if you don’t have apple juice, don’t sweat it (see more options below!). As long as you have enough liquid to pressure cook, you’re all set.

Variations on pulled pork:

Whether you have an Instant Pot or a slow cooker, one of the things that makes pulled pork recipes so ideal is how versatile they are! 

• Experiment with your favorite dry seasonings and make a homemade pork rub or or try a commercial  spice rub made specifically for pork. You can also substitute other types of juice, like in this recipe for Slow Cooker Pineapple Pulled Pork.
• Soda such as cola and Dr. Pepper can also be used in pulled pork recipes, as the pork cooks the sweetness develops depth — no one will be able to guess your secret ingredient!
• This Pulled Pork is naturally dairy and gluten free, just be sure to double check all of your ingredients if serving to guests with allergies
• I often use a pork loin in place of pork shoulder or pork blade roast as listed here. It is not typically used for pulled pork as it is a leaner cut of meat, but I find it cooks up perfectly tender in the Instant Pot and is a great inexpensive swap if you can’t find pork shoulder.

How to store leftover Instant Pot pulled pork:

Leftover Instant Pot pulled pork can be stored in a covered container in the refrigerator for 3-4 days. 

Pulled pork can be frozen for up to 3 months in resealable freezer-safe containers or bags. To freeze pulled pork, make sure it’s cooled completely before portioning and freezing. Try to remove any excess air to prevent freezer burn and mark the pulled pork clearly with the date it’s being frozen. 

Pulled pork can be frozen with or without its sauce.

To defrost leftover frozen pulled pork remove from the freezer and place in the refrigerator the night before you plan on using it. Alternately, you can defrost straight from frozen in the microwave!

How to use leftover pulled pork:

Looking for a little leftover inspiration? Leftover pulled pork can be used as a base for all kinds of family-friendly meals!

• Mix with pasta for a quick ragu-like meal (add prepared or homemade tomato sauce if desired).
• Make pulled pork tacos!
• Still in the mood for Tex-Mex? Add leftover pulled pork to enchiladas, burritos, or quesadillas.
• Have a make-your-own pizza night and use leftover pulled pork on top of individual pizzas, pitas, or naan bread.
• Heat up leftover pulled pork and use it to top baked potatoes. 

What to serve with Instant Pot pulled pork?

I love to serve this easy Instant Pot pulled pork BBQ-style with soft rolls and plenty of Homemade Coleslaw. This recipe for Instant Pot Baked Beans is another classic side for pulled pork — especially when you’re feeding a crowd. 

Looking for more sides to go with Instant Pot pulled pork?

• Easy Instant Pot Potato Salad
• Garlic Herb Instant Pot Potatoes
• Creamy Ranch Bowtie Pasta Salad Recipe

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Instant Pot Pulled Pork

This Instant Pot Pulled Pork is made with SIX ingredients and is full of flavor! With garlic, brown sugar, apple juice and seasoned well, it is the perfect mix of sweet and savory, plus fall apart tender!

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 8 servings

Calories 187cal

Author Ashley Fehr

Ingredients

• 2-3 lb boneless pork roast or shoulder cut into 3-4 inch chunks
• 2 tablespoons seasoning salt
• 1 tablespoon garlic powder
• 2 tablespoons brown sugar
• 2 cups unsweetened apple juice
• barbecue sauce

Instructions

• Place your pork chunks in your Instant Pot.
• In a small bowl, combine seasoning salt, brown sugar and garlic powder. Sprinkle over pork and rub to coat, turning to coat all sides.
• Add apple juice in the bottom of the pressure cooker.
• Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook on high pressure and set the cook time for 60 minutes. It will take about 15 minutes for the Instant Pot to build pressure and begin the countdown.
• When the cook time is up, allow the pressure to release naturally. This can take up to 15 minutes.
• When the pin drops, open the valve and remove the lid. Use two forks to shred the pork (you can do this right in the juice or on a cutting board) and toss with your favorite barbecue sauce. Serve.

Nutrition

Calories: 187cal | Carbohydrates: 11g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 68mg | Sodium: 1809mg | Potassium: 503mg | Fiber: 1g | Sugar: 9g | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

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Here we are: August.

Many kids in the U.S. are back in school, and up here in Manitoba we’re not that far behind.

In these last few weeks, I’m taking some time to stockpile easy dinner recipes to prepare for that after-school chaos (now x2 because our middle daughter is starting Kindergarten!), and this Cheeseburger Casserole is definitely going to help ease the pain.

it’s made with ground beef, your favorite cheeseburger flavors, and creamy Little potatoes — which makes prep a breeze because there’s no washing or peeling and they just need a quick chop before they’re good to go.

Full of potassium and fiber, they’re a nutritious and easy addition to any meal (and make the best roasted potatoes, with just a rub of canola oil and a sprinkle of salt and pepper).

As much as I love summer — here in MB, it’s something you just can’t take for granted! — I also love when the weather starts cooling off and we can turn to comfort food.

Hearty casseroles, creamy potatoes, and comforting soups are a few of my favorite things!

And if dinner can double as school lunch the next day? Even better.

Thankfully our kids have access to a microwave at school, so it’s really easy for them to just dish out some leftovers to take along and have a hearty and nutritious meal during the school day.

If you’re looking for more hearty, double-duty dinners, you might enjoy this Slow Cooker Creamy Vegetable Soup, Healthy One Pot Spaghetti and Meat Sauce (my girls love taking spaghetti for lunch and will even eat it cold!) or these Easy Banana Oatmeal Pancakes that our girls will happily eat any time of day!

How to make easy Cheeseburger Casserole:

1. Cook your ground beef, onions and spices: as much as I love a one pot meal, this one still gets major points because it can be completely prepped ahead (more on that later)
2. Make your sauce — this all happens at the same time in the same pan, so hardly any extra work! Stir in a little barbecue sauce, ketchup, and milk.
3. Rough chop your Little potatoes.
4. Throw everything together and dump it into a baking dish (or two, or three) — saucy beef, potatoes, cheese.
5. Cover and bake until potatoes are cooked through — no separate boiling for them, and thanks to The Little Potato Company, no washing or peeling either!
6. Want extra toppings? Throw on some fresh tomatoes, chopped pickles, shredded lettuce — whatever your heart desires!

How can I prep this Cheeseburger Casserole recipe ahead?

This casserole is great for prepping ahead but there are a couple things to keep in mind.

• To assemble ahead: you’ll need to cook your potatoes in advance, as raw cut potatoes don’t store well. You can cook your potatoes, prep the casserole, and refrigerate for 1-3 days before baking, depending of course on the freshness of your ingredients when you prepared it.
• This casserole reheats very well, so you can prep and bake (and save yourself the extra pot), and then cool and refrigerate and warm in the oven before enjoying another day.

More make ahead casseroles you’ll love:

• Turkey Stuffed Peppers
• Easy Casserole Recipes
• Rigatoni Pasta Bake
• Ricotta Stuffed Shells
• Loaded Baked Potato Breakfast Casserole — we love it for dinner just as much as breakfast!

*This post is generously sponsored by The Little Potato Company and I was compensated for my time in creating this recipe — thank you for supporting the brands that make The Recipe Rebel possible! Find out where you can get your Little potatoes here.

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Cheeseburger Casserole

This easy Cheeseburger Casserole is an easy dinner idea that is make ahead and freezer friendly, loaded with ground beef, potatoes, cheese, and all your favorite cheeseburger flavors!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 4 servings

Calories 478cal

Author Ashley Fehr

Ingredients

• 1/2 lb lean ground beef
• 1/2 medium onion finely chopped
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1/2 teaspoon ground mustard
• 1/4 teaspoon black pepper
• 14 oz canned diced tomatoes (398ml can)
• 1/4 cup ketchup
• 1/4 cup barbecue sauce
• 1/2 cup milk
• 2 tablespoons corn starch
• 3/4 lb Little potatoes quartered
• 2 cups shredded cheddar cheese divided
• chopped pickles, fresh tomatoes, etc. for garnish as desired

Instructions

• Preheat oven to 350 degrees F and lightly grease a 9×9″ baking dish.
• In a large skillet, cook ground beef and onion over medium-high heat until browned. Drain any excess fat if required.
• Stir in garlic, salt, mustard and pepper and cook 1 minute.
• Add tomatoes, ketchup and barbecue sauce. Whisk together milk and corn starch and add to the pan. 
• Cook and stir over medium heat until thickened slightly. 
• Pour ground beef mixture, quartered potatoes, and 1 cup of cheese into prepared baking dish. Stir to combine.
• Top with remaining cheese and cover with a lightly greased piece of foil (or a lid, but grease as well so the cheese doesn’t stick).
• Bake for 50-60 minutes, until potatoes are tender.
• Serve with chopped pickles, tomatoes, and any other cheeseburger toppings you enjoy!

Video

Notes

*If you find your casserole looks a little juicy on top after baking, you can stir and sprinkle with additional cheese, then broil to melt. 

Nutrition

Calories: 478cal | Carbohydrates: 37g | Protein: 30g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 97mg | Sodium: 1450mg | Potassium: 945mg | Fiber: 3g | Sugar: 14g | Vitamin A: 850IU | Vitamin C: 28mg | Calcium: 497mg | Iron: 3.5mg

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