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Crockpot almost North Carolina barbeque

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I got this recipe from the North Carolina Pork producers booth at the state fair one year and have been making it since to rave reviews.

1 4 to 5 pound pork Boston Butt.
1/3 cup apple cider vinegar
1 tbsp dark molasses
1 tbsp liquid smoke

Use a dry rub of your choice. Place the pork in the crock pot. I set it on an upside down saucer to keep it out of the liquids and grease. Add the wet ingredients and set the crock pot on low. Cook for 10 to 12 hours. Cool, pull meat from skin, bones and fat. Pull meat with two forks to shred. Serve with a barbeque sauce of your choice.

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  1. That's about what I do. This is a good rub to use:

    3/4 cup Spanish smoked paprika
    1/4 cup coarsely ground black pepper
    1/4 cup salt
    1/4 cup sugar
    1/4 cup cocoa powder (that's right, cocoa powder)
    2 tablespoon's chili powder
    2 tablespoons garlic powder
    2 tablesoons onion powder
    1 tablespoon cayenne pepper

    I sometimes coat the Boston Butt with Dijon mustard, some dry rosemary and black pepper. Then I apply the rub and let the the butt hang out overnight in the fridge. Next morning, in the crock pot it goes. About 8 hours on low.

    5 Replies
    1. re: Stack8

      Hey Stack~So you put the roast in as is without any liquid??? I've never done that before. Please confirm? TIA

      1. re: flipkeat

        That's right. I cook it on low. It seems that thier is so much fat on a Boston butte, that you don't need to add liquid. I've made this 20 times with no problems. I just get good "Q"

        1. re: Stack8

          Thanks Stack for the info..I'm going to try that next time. Sounds so good..Thanks again!!

          1. re: flipkeat

            Let me know how it turns out.

            1. re: Stack8

              Stack, I will let you know.

    2. Trying this as we speak, along with a Chris Lilly injection consisting of
      ¾ cup apple—juice
      ½ cup water
      ½ cup sugar
      ¼ cup salt
      Thanks for posting it.

      2 tbsp Worcestershire sauce

      1. I just checked mine and it smelled divine- beencooking for about 3 hours now.
        Hey, I was wondering, do you use the rendered fat and liquid ingredients to make a sauce? I was thinking of adding a little ketchup, brown sugar, and some red pepper flakes to it and see what happens.

        2 Replies
        1. re: Spencer

          i just did a pork shoulder pulled pork tonight...seasoned the meat well with herbs and spices...7 #er cooked for 12 hrs. low...removed the meat...threw out the fats/juices...put the meat back in the slowcooker, shredded it, then stirred in 2 bottles(i know, i got lazy) of my fave bbq sauce...cooked on high for 1 more hour...came out great!..i have always just pulled the meat in the crock juices, but sometimes the end product was way too greasy and not heart smart

          1. re: kleinfortlee

            I've had the same problem with grease when trying to do ribs in a slow cooker.
            When I tried the S. Major's notion with a pork butt the other day I saved the juice and put it in the freezer for about an hour. (Also I put the butt in a hot oven for about an hour to create some bark.) Then I removed the congealed fat from the top. To the juice I added some apple cider vinegar, ketchup, and red pepper flakes and added it to the pulled pork. The end product was really good.

        2. Anyone have a recipe I can do in a Dutch oven in the oven? I need to feed 8 hungry people and thought this might be a good thing I can make ahead of time and just reheat day of.

          Thanks!

          5 Replies
          1. re: jimilady

            Howdy,
            You could use Sergeant Major recipe above. Cook at 250- 350 degrees. I like mine pretty tender, so I cook mine to an internal temp of 200 degrees.

            1. re: Spencer

              Thanks Spencer... about how long would that be? 6 hours of cookin?

              1. re: jimilady

                Seems like I've heard 1 1/2 hours per pound at 250 degrees.
                I really can't say enogh about cooking to internal temperatures for large thick cuts, as each cut of meat is different. Plus, it takes all the guess work out of it. You can get a cheapo thermometer for a few bucks. My wonderful wife bought me a remote temp monitor for Fathers day on year. Best cooking tool I have, as I can keep tabs on my internal temp from anywhere in the house.
                Let us know how it turns out.
                Oh, one other key to good pulled pork, imho, is bark. About 30 minutes before you think it is ready, expose the meat to some high heat, 400ish, and let a crust develop. Let it cool down and relax before pulling.

                1. re: jimilady

                  I usually cook my shoulder roast at 300F. A five pound roast will probably take about six hours at that temperature. The dutch oven does a really great job on pork shoulder.
                  I always add a bottle of beer to mine while it cooks.

                  1. re: QueenB

                    Thanks everyone! With a side of mac & cheese it'll be Southern BBQ night in Old City!

            2. I find it hard to believe that the "North Carolina Pork Producers" would actually distribute a recipe using liquid smoke AND a crock pot and call it 'barbecue'! Where's the smoke? Where's the fire? Where's the authenticity? I'm sure this recipe is tasty, but barbecue it ain't!

              2 Replies
              1. re: ricepad

                you read my mind, exactly what I was thinking. If it is not cooked in a smoker, it isnt bbq to me, and I'm a "yankee".....

                1. re: ricepad

                  I think the operative word in the original post on this thread is "almost". Some folks don't own a smoker so they do the best with what they have. Give 'em a break.