Crockpot almost North Carolina barbeque
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.
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.
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
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
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.
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.