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Pulled Pork...... Indoors!

gustobassman

gustobassman

I'm only here for the after party..
Supporting Member
Mar 31, 2011
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#1
Lets open the discussion shall we? I am making pulled pork as my big weekend meal. Not owning a smoker, I have only used my oven to cook pulled pork, but i'm considering buying a Crock-Pot. The cuts i like to cook are usually between 4-6 lbs, so do any of you TB Home Chefs use a crock pot for your pulled pork? If so what capacity? I really like how my oven does the job, but i hate leaving the oven on all day.

Anyone tried both? Pros, Cons? Do you rub, brine, marinade or inject? Let it all hang out!
 
#2
We used to make pulled pork all the time. Buy a cut of pork between three and four pounds and put it in your crock pot, pour in a few cups of your favorite BBQ sauce and a quarter cup of water, turn on the crock pot to low heat, come back in six or eight hours and enjoy. Sometimes we'd sear the pork first, but not required.

If you're not in the mood for BBQ, you can use a different type of sauce or a blend of spices for what you're craving for taste. Close your eyes and let your sense of smell and taste be your guide for creating the flavor profile.

-Mike
 
#5
Dude. I make pulled pork in a crock pot. oh, do I. Bigger crock pot the better: MORE MEAT!

I'll take 3-4 lbs of pork tenderloin, various cuts of shoulder or whatever, and pop it in the crock. then, I'll do either a "sweet" or a "heat" variety, dropping in a whole bottle of veri teryaki, or a couple jars of ah-so sauce. I really don't like using BBQ sauce at all, as a preference.

Then, I'll add about 4-5 sliced up jalepenos, banana peppers or cherry bombs. then, about 3/4 liter of root beer. then, about a cup of pineapple juice (the acid in the juice and the rootbeer break the meat down and impart unreal flavor)

On high in the crock the first hour or so to get the flavor and acids going, then to low over the course of 8 or so hours. Last time I did it, it was overnight, until dinner the next day, and it was unreal.
 
#9
MJ5150 said:
Italian dressing works wonders too at tenderizing the meat while adding good flavor. Don't use the creamy versions though, just the original.

-Mike
Click to expand...

I cook a lot, i know what you mean. I use Eye-Tale-Yan for all kinds of things!

So i saw a oven recipe using a roasting pan with a rub, and some cider vinegar and cola in the bottom. Covered at 350 until..... I've been eating healthier and have had no soda for almost 2 months but i have some Cherry Dr. Pepper in the fridge.. So i'm thinking of using my rub and the cider vinegar with the Cherry Dr.

In the oven i know i'll get a great carmelization. can a crock pot do that?
 
#10
Redhotbassist said:
Pulled pork?? I've never heard of that, must be an american thing right??
Click to expand...

You slow cook the **** out of a piece of pork shoulder and "pull" (shredding) using two forks. Some people use a spice rub, inject liquid flavorings, marinade, or brine in a salt-sugar solution to make the pork "juicy".

Smoke it, BBQ it, bake it,... etc..
 
#14
I've never gone for crispy or crunchy when cooking in our crock pot so I can't really speak to how a crock pot can achieve that. I have burned food in our crock pot that has made it crispy, but that was an accident. The broiler idea is a good one from elgecko.

-Mike
 
#15
MJ5150 said:
I've never gone for crispy or crunchy when cooking in our crock pot so I can't really speak to how a crock pot can achieve that. I have burned food in our crock pot that has made it crispy, but that was an accident. The broiler idea is a good one from elgecko.

-Mike
Click to expand...

I have a cast iron grill pan, i was thinking about searing it on that. I usually only do that with a beef roast or chicken before i finish in the oven. I wonder how a sear would hold up over 7-8 hours?
 
#16
I cook pork shoulder butts all the time, but I can't give you any idea on the volumes, just list of ingredients. Never crispy. I go on low for 8 hours or so, big boys (huge crock pot). I've tried searing them, not much difference. I use pretty much the same rub for smoking them (all dry). I don't use any bbq sauce afterwards, but most of my friends/family like it that way.

chili powder
minced garlic
salt and pepper
cumin
cinnamon
apple cider vinegar
cayenne
brown sugar or maple syrup
 
#17
gustobassman said:
That's what i'm looking for. Having the gas on all day freaks me out. But can you get crispy with a slow cooker? I gotta have my crispy edges.. :help:
Click to expand...

You want crispy you gotta smoke that for a while with a heavy rub to salty and sweeten up the fat, then take it to the crock....broiling would probably work well for the crispy aspect too, sure. I don't go for crispy with a crock pot meal tho, you'd lose that crispiness as it tenderized anyway.
 
#20
Hi.

Redhotbassist said:
Pulled pork?? I've never heard of that, must be an american thing right??
Click to expand...

Russian actually AFAIK. But in every continent there's been ways to make "lesser" meats to count as delicious dishes.

Don't know what You're referring as "American", but corn dishes excluded, pemmican and jerky is about the only things "American" that comes to my mind.

OTOH, if Your definition goes beyond colonialization times into the foods prepared by native Americans, you'll probably find similar dishes from central America.

Regards
Sam
 

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