Pulled pork?

[Capt_John]

I have an extremely simple way to make great pulled pork.

All I use is my crock pot, yes a crock pot, a 4 to 5lb. boston butt, sea salt, a can of chicken stock, a little water, and liquid smoke.

I take the pork and trim off some of the fat. I rub the pork down with some sea salt and put it in the crock pot with the chicken stock and water. Chop up the fat you cut off and add it to the pot. Then just splash a little bit of liquid smoke for flavor and that's it. Set on high for 6 hours and wait.

When it's done, I like to take the juices and save them as a pork stock for gravy, soup, etc. The bone will pull right out, and then you just pull the pork apart and go to town on it.

I've made pulled pork all kinds of ways. But for a simple meal for just a few people, this is a great way to do it.

[sportfishingusa]

Thanks guys



Wanna share any recipes?

ANYTIME YOU WANT... I MAKE EVERYTHING FROM SCRATCH.

Where do you get your pork Vinny? I usually get mine from J Vrola

ANYWHERE I CAN. LOL NORMALLY I GET THEM FROM A LOCAL RESTAURANT BY MY OFFICE THAT GIVES THEM TO ME WHOLESALE

What he said.
Rub it and let sit in the fridge overnight,
Inject it if you want ( never did that).
You can smoke it in a regular grill with multiple burners.
Turn one side on (low) Keep internal grill temp below 250 if possible , Wrap soaked wood chips in tinfoil
Poke a couple hole in it and set above flame.
Doesnt need to smoke for the whole cooking time.
Put pork on opposite side of grill from flame.
Add a drip pan under the roast.
Usually take me about 6-8 hrs.
May not be tourny quailty but goooood.

ANYTHING IS TOURNY QUALITY!!!! WE SHOULD ALL HAVE A BIG SMOKE OUT ONE OF THESE DAYS IN THE SPRING!!

[tomfrmnh]

We make this one occasionally. Its so simple and very good.

Take a 5 lbs pork but, deboned and trim off extra fat, throw it in a crockpot with jar of BBQ sauce (we use KC Masterpiece) and a cup of coke. Yes Coke a Cola. Cook on high for about 5 or 6 hours. Take it out, trim off the fat pieces, shread the rest with two forks. There will be a fair amount of fat in the sauce that is remaing in the pot. I usually seperate about a cup or a little more of the sauce out and add a little more BBQ sauce and throw it all back in the pot. Mix and enjoy. It sounds crazy, but I am telling you its GOOD. Enjoy.

[Spooled]

Pork Shoulder(no bigger than crock pot size)
Whole Onion
1 Cup Water
Salt & Pepper

Trim fat sheath from shoulder. Salt & pepper to taste. Put in crock pot with onion & water and cook on low for 10 hours. Strain at least 1 cup of fluid & reserve. Shred Pork

Sauce
2 cups ketchup
2 Cups diced celery
½ cup Steak sauce
¼ cup packed brown sugar
¼ cup apple cider vinegar(any will do)
2 tsp lemon

Combine sauce ingredients with shredded pork & return to crock pot till celery softens(1 hour on high)


PS I add some Hot pepper flakes to turn it up a notch.

[Double D]

these sound good, thanks guys

[Scooper]

Uncle Jay's Pulled Cork.
(Coca-cola & Pork Shoulder)

Gets:
4-6 lb pork shoulder (butt).
(I used a boned and rolled shoulder, but bone-in is OK, just a little more work when your are shredding the meat.)
1 large yellow onion
2 large cloves of garlic. (don't use the pre-minced stuff here.)
1 packet of McCormick Grill Mates (R) Mesquite Marinade
1/2 to 3/4 cup dark brown sugar
1 20 oz. bottle Coca-Cola (The Real Thing.)
Olive oil. (Whatever you have, regular, virgin, extra virgin...hell, I don't care.)
Salt (kosher, of course)
Black pepper.
Non-stick cooking spray (unless you like scrubbing the sides of your slow cooker)
All-Purpose Flour for dusting the pork prior to browning
yellow mustard (optional)

Dos:

Get your slow cooker out.
Get a large frying pan out.

Quarter and slice the onion.
Peel, crush and coarsly chop the garlic.
Spray the sides of the slow cooker with cooking spray.
Pour a little olive oil in the bottom of the slow cooker.
Add onions and garlic.
Add GrillMates Mesquite Marinade
Pour in Coca-Cola
Turn on "low" heat

Unwrap pork shoulder and dust with flour, salt and pepper.
(put a handful of all purpose flour on a paper plate with a tablespoon of kosher salt and a few grinds of pepper. Roll the pork in the flour/salt/pepper mixture.)

Turn stove on high heat and in the large frying pan add olive oil (a couple tablespoons).
When it is good and hot, add the pork shoulder and brown it on all sides...
You're looking for a little brown crust on all sides and ends...
Should take no more than 10 minutes to do the whole thing.
Once browned, move the meat into the slow cooker.
(Lower it in carefully. A slam-dunk would be inappropriate here.)

Lid the cooker and wash up.

Cook time 8-10 hours.
(I put mine on at 10PM and at 7:00 am I was shredding the meat)

Next steps:
After the cooking time is expired, remove meat from the slow cooker to a cutting board and give it ten minutes to rest. (It's been swimming for a long time, it going to be tired.)




While the meat rests, start your sauce.

Take all the "pot-likker" for the slow cooker and put it in a large pot over med-hi heat.
Add brown sugar (to taste) as the mixture reduces.
(Also add yellow mustard here if you want just a little zing)
Stir frequently
Reduce sauce to half original volume.

While sauce reduces, pull pork.
With 2 dinner forks, pull the cooked port into long shreds, the meat should just fall apart.

Put the pulled pork back in the pot. When the sauce has reduced to a nice thick sweet sauce, put sauce back in the pot with the pork.
Mix well. Leave heat on LOW.
(Reserve some sauce for dipping or dressing sandwiches)

Serve with cole slaw and soft rolls for making sandwiches.

[MountainM]

you guys are awesome, pulled pork is awesome!

[ncfish]

NC bbq is the only bbq- only argument to be made is eastern vs. western.
Eastern- whole hog, no tomato in the vinegar/sugar/pepper sauce
Western (or Lexington) - shoulders/ boston butts (only yankees would name a part of a shoulder a butt- go figure), and sauce is basically the same but with tomato paste sauce or ketchup added.

Rub the butt or shoulder with salt the night before- put back in the refrig. For the ignorant hicks down here, what exactly is "kosher" salt??
Heat coals on charcoal grill or cooker and tighten dampers to keep around 225. I usually put the meat off to the side of the fire over a drip pan tilted to slowly run back onto the edge of the coals to burn the drippings slowly. Add Kingsford coals and soaked wook chips (hickory, oak, apple, pear- anything but pine or mesquite) as needed to keep temp and smoke going. Or use real wood coals, but charcoal is easier to regulate and an approved cheat in real NC bbq BUT NO GAS.
When internal temp is 180-190 you're good to go. The old-timers can tell by twisting the butt and seeing how loose the meat is around the bone- I still play it safe with thermometer.
Chop or pull meat leaving in a little fat and amount of skin you prefer, drizzle with sauce and enjoy with hushpuppies, slaw, beans and sweet tea.

I smoked two butts Sunday and it took about 9.5-10 hours this way.

Coke, liquid smoke, gooey store sauce.... must be a yankee thing...

J.K. guys- all like it their own way but that's how to do authentic NC bbq- hope this helps.

[Scooper]

NC bbq is the only bbq- only argument to be made is eastern vs. western.
Eastern- whole hog, no tomato in the vinegar/sugar/pepper sauce
Western (or Lexington) - shoulders/ boston butts (only yankees would name a part of a shoulder a butt- go figure), and sauce is basically the same but with tomato paste sauce or ketchup added.

Rub the butt or shoulder with salt the night before- put back in the refrig. For the ignorant hicks down here, what exactly is "kosher" salt??
Heat coals on charcoal grill or cooker and tighten dampers to keep around 225. I usually put the meat off to the side of the fire over a drip pan tilted to slowly run back onto the edge of the coals to burn the drippings slowly. Add Kingsford coals and soaked wook chips (hickory, oak, apple, pear- anything but pine or mesquite) as needed to keep temp and smoke going. Or use real wood coals, but charcoal is easier to regulate and an approved cheat in real NC bbq BUT NO GAS.
When internal temp is 180-190 you're good to go. The old-timers can tell by twisting the butt and seeing how loose the meat is around the bone- I still play it safe with thermometer.
Chop or pull meat leaving in a little fat and amount of skin you prefer, drizzle with sauce and enjoy with hushpuppies, slaw, beans and sweet tea.

I smoked two butts Sunday and it took about 9.5-10 hours this way.

Coke, liquid smoke, gooey store sauce.... must be a yankee thing...

J.K. guys- all like it their own way but that's how to do authentic NC bbq- hope this helps.

I know you're kidding... its all in good fun. However, most will take pride in cooking a good authentic BBQ, for good reason too... As Emeril would say, its a food of love thing...

Trust me, there is no substitute for NC BBQ (eastern for me) but in a pinch for time (ie cooking over night for a tailgate the next AM without needing to tend to the fire) or when you just gotta have BBQ in the DEAD of a Yankee winter and the smoker is covered with a foot and a half snow and ice and the temp's a touch over the Eagle's re-union pledge... any of these slow cooker recipe's will work.

[neilinov]

I have an extremely simple way to make great pulled pork.

All I use is my crock pot, yes a crock pot, a 4 to 5lb. boston butt, sea salt, a can of chicken stock, a little water, and liquid smoke.

I take the pork and trim off some of the fat. I rub the pork down with some sea salt and put it in the crock pot with the chicken stock and water. Chop up the fat you cut off and add it to the pot. Then just splash a little bit of liquid smoke for flavor and that's it. Set on high for 6 hours and wait.

When it's done, I like to take the juices and save them as a pork stock for gravy, soup, etc. The bone will pull right out, and then you just pull the pork apart and go to town on it.

I've made pulled pork all kinds of ways. But for a simple meal for just a few people, this is a great way to do it.

Made this the other night. Simple delicious thanks Capt. John!