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how to make pulled pork?

m
mlucier Jul 26, 2007 11:45 AM

HI all. I'm interested in finding a recipe for pulled pork. Does anyone have an especially good one? Can I make it in a crockpot?

  1. m
    malibumike Jul 27, 2007 07:58 AM

    I make mine in a cookshack Amerique smoker, Rub the meat with a good rub and put in about 4 oz hickory in the smoker box, make sure fat side is up, put in the temp probe into the meat cook at 225 for an internal temp of 195 and then take out and wrap in heavy duty foil with a beach towel around it for about an hour. The cooking time is between 16 to 20 hours. It is delish and pulls right off the bone. Serve with some eastern north carolina slaw on hamburger buns.

    1 Reply
    1. re: malibumike
      s
      swsidejim Jul 27, 2007 08:05 AM

      Sounds very similar to how I prepare mine. I typically start mine at around midnight the day before I am going to eat the pulled pork, and tend the fire during the night while emptying a few beers. Usually this is a Friday night start time, and is ready for dinner on Saturday. Nothing beats pulled pork prepared in a smoker. IMHO

    2. BackyardChef Jul 27, 2007 07:39 AM

      1-2 hours per pound at 250 on a charcoal/wood smoker until the bone (if it has one) pulls out clean or it starts getting a little gelatinous wobble to it.

      You can easily do it in a crock pot, or even a low oven overnight, or at higher temps if you are an impatient sort. They are virtually indestructible.

      1. AreBe Jul 27, 2007 05:28 AM

        We crocked a 5 lb butt roast yesterday with excellent results.

        trimmed excess fat from outside
        stuffed about half head of garlic into slits in meat
        put 2-3 tsp Liquid Smoke on outside
        sprinkle with all the black & crushed red pepper, salt, onion & garlic powder you can stand
        crock all day

        Could finish in a hot oven for a short while to get that "crispy brown" outside if you like, but we didn't.
        Next time we do this we'll season a day ahead, tightly wrap & refrigerate before cooking.

        3 Replies
        1. re: AreBe
          mschow Jul 27, 2007 07:45 AM

          AreBe
          Can you state what size crock pot you used? How many did this serve? Your recipe sounds really easy. Cooked on low, and approx how many hours?
          Thanks

          1. re: mschow
            AreBe Jul 27, 2007 02:21 PM

            It's an oval Hamilton Beach slow cooker/crock pot, maybe 6 quarts. We put on high for an hour, then on low for a total cook time of about 8 hours. We served 5 people last night, I had two pork/mushroom tortillas for lunch today, and we've got about a pound left. We had Ina Garten's new potatoes roasted with mustard with it, and Paula Dean's Ooey Gooey Pumpkin Squares for dessert.

            Setting it up was very easy, but Liquid Smoke will leave a scent on your hands!

            1. re: AreBe
              Will Owen Jul 27, 2007 03:50 PM

              I suppose we all react differently to that scent on the hands. I rub my pork shoulders down the night before cooking them, and sleep with my hands against my face, dreaming of barbecue...

              I just got a HB cooker like that this year, and have been thinking about using it for that, especially now that there's a big Latino market in our neighborhood with these honkin' big 7-8 pound shoulder butts in their meat case. Now you got me all worked up, I guess I'll have to do it.

        2. o
          Oh Robin Jul 26, 2007 02:03 PM

          Crockpot... so easy! Pork shoulder boneless, trim of visible fat. Salt outside, put in crock pot with some onion and cook on low all day. It will fall apart and you'll love it.

          1. JungMann Jul 26, 2007 12:07 PM

            You can make it in a crockpot or the oven, but my personal preference is on a charcoal grill.

            Prepare the grill for indirect heating. Take one pork shoulder. Carefully pour boiling water over the skin. Lightly pierce the skin all over or otherwise cross-hatch. Prepare a rub of brown sugar, sweet paprika, smoked paprika, mustard, thyme, seasoned salt, garlic powder, sage, oregano. Rub the skin with a little cider vinegar and then rub pork all over with seasonings. Let rest at least 30 minutes. Cook over indirect heat in a covered grill about an hour per pound. When tender, let rest, remove skin and then pull. Serve with crunchy skin and cider vinegar or a light BBQ sauce over white bread with a pickle and cole slaw.

            3 Replies
            1. re: JungMann
              daily_unadventures Jul 26, 2007 02:15 PM

              I made it last week from The Barbecue Bible and I didn't pour boiling water over the skin or pierce\hatch it. Can you explain what that does?

              Thanks
              Katerina
              http://dailyunadventures.com

              1. re: daily_unadventures
                JungMann Jul 27, 2007 08:21 AM

                When I bake the shoulder, my favorite part is the crackling. The boiling water preps the skin; piercing helps to provide a place for steam and fat to escape leaving behind only crisp and puffy skin to snack on next to your sandwiches.

              2. re: JungMann
                d
                dalaimama Jul 27, 2007 03:58 PM

                We prepared an 8lb pork shoulder almost the same exact way last weekend. We used some hickory for smoke and we did mop the shoulder every hour or so with cider vinegar.

                It took around 9 1/2 hours to fully cook. At the end, the skin will be this nasty hardened black thing. Hack it off and underneath is the glorious, yummy charred crust of fat.

                Remember when making pork shoulder to pry a chunk of pork loose from the bones and then use two forks to pull or shred it. I did a demo to my dinner guests of why you do this - we sliced a small amount of it and compared it to the "pulled" portion. The sliced portion seemed very dry and not very nice, whereas the pulled meat - from the same chunk of pork - was moist, tender and flavorful.

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