Tyler Florence's Oven-Roasted Pulled Pork Sandwiches

[MysticYoYo]

ON a few threads here and also on Food TV's site, people have raved about this pulled pork recipe.

http://www.foodnetwork.com/food/recip...

One reviewer at Food TV mentioned that she cooked the pork in a crock pot overnight vs. oven roasting for 6 hours. I would prefer the crock pot method to avoid turning on the oven in this miserable Florida heat.

Can anyone tell me how much liquid to add to keep the roast moist? Should the liquid be seasoned, or is the rub enough to flavor the meat using this method?

Thanks for any and all suggestions!

[ammel_99]

I just made a pork shoulder in a slow cooker last week (not Tyler's recipe). I added a cup of liquid and had it on low for 8 hours.

[chef chicklet]

Not sure if you've done this yet,but why not try adding about a cup of apple jack to your pulled pork. The pork should render fat and juices, but the apple jack, would add to the flavor. Just me, I prefer adding more than water to crock pots meals.

[C. Hamster]

Look up Emeril's pulled pork with coleslaw recipe and use his "mop sauce" in your crockpot. It's vinegar, brown sugar, salt and a bit of red pepper. After the pork cooks, use a gravy separator to separate the grease from the drippings and mix the drippings back into the pulled meat.

[kgebhard]

I just made this last weekend but used a combo of Tyler's recipe and this Cook's illustrated (half of the time on the grill the other half in the oven)... I didn't add any liquid- the rub was enough and the roast produced alot of liquied.
http://www.cooksillustrated.com/recip...

[nickblesch]

I realize I am 3 years late to this party, but I am only recently beginning to learn how to cook low & slow, and all I can say is that Tyler's pulled pork is AMAZING. The Carolina-style sauce is great, too.

I had never made a recipe even similar to this - no brisket, nothing - and I was skeptical of the giant 1/4-1/2" think layer of fat on the pork shoulder. I put it fat-side up, hoping that the fat would help keep the meat moist as it melted, but I didn't really know what would happen.

Suffice to say, I was a happy camper when I found out that the layer of fat turned into a thick, spicy, juicy layer of perhaps the most delicious thing that I have ever eaten. I would make this again solely for that piece of fat; however, that shouldn't take away from the rest of this amazing recipe.

My tips:

I had a 5 lb bone-in pork shoulder. Rather than 300 for 6 hours, I cooked it at 250 for 5.5 hours and 300 for 3.5.

I did not add any liquid. Although I was shocked that it didn't need any, it turned out perfectly without any liquid added.

I used spicy brown mustard in the BBQ sauce, and I think it really helped give it an extra kick.

I didn't have an appropriately-sized roasting pan, so I just used a 9x13 glass baking dish. I couldn't deglaze the pan properly, but I moved the pork to a different dish to rest and instantly poured water into the dish; it worked well enough. Some of the fat burned, but I just avoided scraping that part up while pseudo-deglazing.