Hello guys, I was looking to make me some pulled pork tomorrow is the slower cooker. I was wondering if anybody had any good recipes or knew of any good ones online? Could always do the google thing. I figured that if it was recommended by some of you I might like it even more . If nothing comes up the plan was... to just add it with some bbq sauce, a tad of vinegar brown sugar onion and garlic. Probably a splash of wine as well and then cook for 8 hrs. Then pop in strips of red pepper and take meat out to cool and then pull it apart. Mix it all together and slap it on a bun . Thank you,
I don't have any recipes for you but a few weeks ago I tasted the best pulled prok I've ever tasted-Jacks BBQ in Nashville. The brisket and chicken were pretty good too. Good luck and I hope you make a tasty PP.
What I do........is this.. Rub piece of meat with a mixture of salt, pepper, Garlic powder, onion powder, cumin, chili powder Then stick it under the boiler until it starts to get black, turn it over until it's starting black on the other side. It's important because it adds to the texture of the final product.... After its out of the boiler I slice it up, throw it in the crock pot, pour a bottle of BBQ sauce over it or make my own sauce.. Let it cook till it falls apart, done! Get rave reviews all the time, the liquid does get kind runny and greasy, but I suppose you could drain it and coat it with fresh sauce if you wanted, though for me, it's flavorful enough as it is. I use this for brisket, ribs, roasts......just whatever.
YUMMY, Thanks for the tips Nick. I will probably do something simular to that. I have in the past just brased the sides to get a bit of a crust on the meat. What do you mean you slice it up then throw it in the crock pot? My plan was to put the whole shoulder in the crock pot cook then pull it .
I do most of my pulled pork on an ancient Imperial Kamado. I was able to pick up some tips and tricks from Amazing Ribs. I have never done it in a slow cooker, but my only advice to you is do not rush it. It will be done when it's done. I never measure or I would give you measurements, but most of the time my rub consists of: Hot Paprika, Ground Chili Powder (Mostly they are dried NuMex peppers from the garden with a bit of Ancho), Onion Powder, Garlic Powder, Old Bay Seasoning, a pinch of mustard Powder, A little Cumin, and some light brown Sugar. I rub some Olive Oil on the pork shoulder, then liberally coat it with the rub mixture and let it sit for a few hours. Good luck with it. Get some nice Rolls and Slaw.
Ya, i don't usually measure but I have a secret mix that i use... SO GOOD. Only 1 person has ever guessed the secret ingredient. It adds a little something special to it. Thanks for the tips. I have done it on a bbq before but never slow cooker.
Yeah....Mostly I don't pull it though, I tend to just serve as is. I've always cut it up, because the cheap hunk of meat I usually use it too large to fit otherwise. I usually just take the crockpot with me wherever I'm taking it, so it also easier to have the chunks in serving sizes.
no sir. It is a somewhat complicated ingredient. Can buy a pack at most grocery stores so its nothing to strange and rare .
no sirry. It is sort of a cheater as it is combination of items. But not a spice mix or anything like that . Might have to make a PIF out of this... ahha
I can't help with the Faux pulled pork. I do it the way PanChango makes his, basically. BBQ in a ceramic cooker. Uhh, I'll guess, Classic Coke.
Anyway, you can file that one. Classic Coke is what I use as liquid when I warm up my pulled pork. It sounds nuts, but it works great. I don't know how it'll work with slow cooker PP though.
I cook a lot of Boston Butts for pulled pork. Here's eight I did recently on a Weber Smoky Mountain for sandwiches that were sold at the high school soccer game concession stand.
I'm trying to be vegetarian the best I can but this thread is sooooo very counter productive to that effort.
MMM that looks pretty good. No pics of my pulled pork however it did turn out amazing. Very good. The secret is a solid. not a liquid.
Well, not pulled pork but here's some canadian bacon I did an extended cure on (a month), hickory smoked yesterday, and sliced today, after chilling it overnight. I really like long cures for canadian bacon, it seems to make for a much denser meat. Gotta love it! I get the loin for $2/lb on sale and turn it into this ambrosia! I also did 25 cans of hickory smoked Spam the same day. 10 cans for my neighbor and 15 of ours. Like squirrels, we're putting stuff up for the winter. Here it is "foodsavered". I really don't want to be forced to do these cooks at -20*F. This should get us through to the spring at least.
Tom - Those meteorites look fantastic. Brian - Looks excellent as well. How long did you have to smoke the spam? I have a turkey getting ready for tomorrow afternoon. I love my smoker.
Cooking in a slow cooker can yield good tasty pulled pork, smoking it low and slow (i.e. 220 F until you can pull the bone out of it with your fingers) is my preferred way. In a crock pot, it will sit in its own fat, so if you are needing to avoid fat you might want to add your BBQ sauce later after you've taken it out of the cooker. In a slow cooker I would still use a rub, but would use something a bit acidic like coca cola or dr pepper for the liquid, and maybe add a half-teaspoon of liquid smoke.
