I'd probably go for chuck.
As for the crock-pot pulled pork ... +1 to everything Mike says.
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Pulled Pork...... Indoors!
- Thread starter gustobassman
- Start date
I'd probably go for chuck.
As for the crock-pot pulled pork ... +1 to everything Mike says.
I'm actually doing this for Monday. Here is how I do it:
3-4lb Pork Butt, bone in or boneless doesn't matter.
2 Yellow Onions
1 Cup Gingerale (I sometimes spike it with hot sauce)
18oz BBQ Sauce..I use Stubbs Mesquite Bourbon or whatever it's called.
Slice one onion julienne and put it in the crock.
Put the pork butt in and put the other onion on top and pour the gingerale over it.
Cook on low for 12 hours.
Take out the onions and pork and discard the liquid/fat. Shred the pork with a few forks. Put everything back in the crock and add the BBQ sauce. Cook on low for an additional 4-6 hours.
To be honest though depending on my mood I'll sometimes add another 4-6oz of sauce depending on how everything is looking and for the first 2 hours or so that I cook the pork AFTER I shred it, I'll put it on high and then turn it down. I'll also add hot sauce to taste as I go along. Sometimes up to a 1/4 cup. The texture sometimes seems mushy at first, but as it nears the end of the cooking time it firms up nicely I find. That's usually why I put it on high for a few hours. It helps to bring everything together quicker.
I usually serve with Martin's potato rolls. It's fantastic.
3-4lb Pork Butt, bone in or boneless doesn't matter.
2 Yellow Onions
1 Cup Gingerale (I sometimes spike it with hot sauce)
18oz BBQ Sauce..I use Stubbs Mesquite Bourbon or whatever it's called.
Slice one onion julienne and put it in the crock.
Put the pork butt in and put the other onion on top and pour the gingerale over it.
Cook on low for 12 hours.
Take out the onions and pork and discard the liquid/fat. Shred the pork with a few forks. Put everything back in the crock and add the BBQ sauce. Cook on low for an additional 4-6 hours.
To be honest though depending on my mood I'll sometimes add another 4-6oz of sauce depending on how everything is looking and for the first 2 hours or so that I cook the pork AFTER I shred it, I'll put it on high and then turn it down. I'll also add hot sauce to taste as I go along. Sometimes up to a 1/4 cup. The texture sometimes seems mushy at first, but as it nears the end of the cooking time it firms up nicely I find. That's usually why I put it on high for a few hours. It helps to bring everything together quicker.
I usually serve with Martin's potato rolls. It's fantastic.
Like someone posted previously, i would go with chuck, although you can cook top round until it shreds easily. I've even used a cut called a "beef shoulder clod", not sure if that was chuck, because from what i know chuck comes from the shoulder area too. Basically the same concept as a slow-cooker except on the stove-top. Braising, i think it's called?
This is almost spot-on for my go-to. I LOVE that Stubb's.
If I want things spicy (most friends can't handle it, though):
3-4lb Pork Butt, bone in or boneless doesn't matter.
2 Yellow Onions
1 11?oz can chipotles in adobo sauce
2 12oz cans of Dr. Pepper or Barq's Root Beer
2 Tbsp brown sugar
Sometimes I'll add a fresh sliced jalapeno or two, but it gets a REALLY good kick then, and most of my friends can't handle it.
I've been working on my own bourbon bbq, but can't get things quite right. Hopefully I'll have it ready mid-football season.
Sounds great. Do you put the root beer and brown sugar in right away with the pork before you shred it? I want to try that. I honestly think dr. pepper or root beer would have a stronger flavor than gingerale.
I agree! I'm thinking about using Cherry Dr Pepper, although it may be too sweet.
Actually think ginger beer would be great. That stuff is so strong to me I can't drink it without coughing, but I think in the final product it would be perfect.
Me too! I havent had soda or fast food for almost 2 months. I have a couple cans of that Cherry Dr. staring at me in the fridge, and i need to use 'em, or chuck 'em...
nah, High Octane regular Cherry Dr... But, the more i've been thinking about it, i think the ginger ale may be the way to go.
SO i'm off to buy a Crock-Pot. It's too hot to leave the oven on all day.
Any brands i should avoid?
I have a Hamilton Beech analog model..cost me like $30 and I've never had a problem with it. Eventually though I want to get one with a locking lid for transport and digital would be nice for times when I'm not home but the temp has to be changed after a particular amount of time.
I love doing pulled pork! Its super easy and delicious. Ive tried several methods and have come down to this.
I like to brine an approx. 4 lbs bone in shoulder in apple cider vinegar, kosher salt, apple juice and water for about 12 hours.
Pat dry after brine and use whatever rub you prefer, everyone has something different they like. I'm always mixing it up a bit. The shoulder then goes into a dutch over at 200 degrees for about 8 hours or until it pulls apart with a fork.
I prefer not to cook in sauce, soda or other weirdness because I've tried it and it doesn't really add anything to the taste or finished product. I like to taste the meat at the end and let people add whatever sauce they want as opposed to be stuck with what I chose.
If possible I like to smoke my pork with applewood but if you can't, no big deal.
I like to brine an approx. 4 lbs bone in shoulder in apple cider vinegar, kosher salt, apple juice and water for about 12 hours.
Pat dry after brine and use whatever rub you prefer, everyone has something different they like. I'm always mixing it up a bit. The shoulder then goes into a dutch over at 200 degrees for about 8 hours or until it pulls apart with a fork.
I prefer not to cook in sauce, soda or other weirdness because I've tried it and it doesn't really add anything to the taste or finished product. I like to taste the meat at the end and let people add whatever sauce they want as opposed to be stuck with what I chose.
If possible I like to smoke my pork with applewood but if you can't, no big deal.
I use a pork butt or shoulder in the crock pot with
Half white vinegar
Half apple cider vinegar
Salt, Pepper, Cumin, Paprika, etc
an onion
a bell pepper
hot pepper (usually a few jalapenos)
Once the pork starts to fall apart I pull it out and shred it into a baking pan. Then I put it in the oven to get the crispy edges and to pull out some of the vinegar. The best coastal Carolina BBQ I have ever had outside the Carolinas.
Half white vinegar
Half apple cider vinegar
Salt, Pepper, Cumin, Paprika, etc
an onion
a bell pepper
hot pepper (usually a few jalapenos)
Once the pork starts to fall apart I pull it out and shred it into a baking pan. Then I put it in the oven to get the crispy edges and to pull out some of the vinegar. The best coastal Carolina BBQ I have ever had outside the Carolinas.
thanks to all!
Alright.. Yesterday i went to the local walmart and scored this...
http://www.walmart.com/ip/Crock-Pot-7-Quart-Programmable-Slow-Cooker/15050604
so after many adult beverages last evening i managed to stay up until 2:15am to get the pork going. I had a 4lb piece of pork that i rubbed with a mix of kosher salt, cracked black pepper, onion & garlic powder, smoked paprika and brown sugar. I left that to sit in the fridge for about 18 hours prior to cooking. I used the Ginger Ale method but i added about a 1/4 cup of cider vinegar. Set it for 10 hours and went to bed.
Here's what it looked like at 2:15am
http://www.walmart.com/ip/Crock-Pot-7-Quart-Programmable-Slow-Cooker/15050604
so after many adult beverages last evening i managed to stay up until 2:15am to get the pork going. I had a 4lb piece of pork that i rubbed with a mix of kosher salt, cracked black pepper, onion & garlic powder, smoked paprika and brown sugar. I left that to sit in the fridge for about 18 hours prior to cooking. I used the Ginger Ale method but i added about a 1/4 cup of cider vinegar. Set it for 10 hours and went to bed.
Here's what it looked like at 2:15am
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maybe so... i do that..
Anyone still following, after 10 hours i pulled the pork out and pulled the pork. Haha?!?
After shredding and removing the fat i threw the pork back in the crock-pot with the onions i reserved and a bottle of Sweet Baby Ray's BBQ sauce. 5 more hours on LOW and here's the finished product
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