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Attempting to make oven roasted pulled pork for the first time.

I'm planning on using Tyler's recipe:


Any suggestions/tips or is this pretty much a fool proof dish?

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  1. I don't have tips on this particular recipe, but I can tell you that I have never made a bad pulled pork when using a crockpot. I've ended up with tough or dry pulled pork by using the oven or a smoker, but it always falls apart nicely coming out of the crockpot.

    Having said that, his low oven temp of 300 seems pretty good for slow-cooking a pork roast. I might cover the roast with aluminum foil to help keep it moist and then pull it off for the last half hour or so.

    1. Tyler Florence's recipe is absolutely foolproof, and I'd highly recommend making his barbeque sauce with it.

      3 Replies
      1. re: Megiac

        I completely agree! I followed his recipe pretty much to the letter, and it came out perfect! Low and slow in the oven is the key. I had to do two roasts at a time, as I was cooking for a large group, so couldn't do it in a crock pot. After shredding all the meat, I combined it in my large roaster with the barbeque sauce and served it to my group on buns with coleslaw. Now they think I'm some kind of caterer....LOL. But, seriously, this is a foolproof and delicious recipe!

        1. re: cookingschool

          Hi cookingschool - can you tell me how many people you fed when you made the oven pulled pork? And how big the roasts were? I'm trying to feel 25 and figure out how much meat to buy. Also trying to plan the cooking - how many hours per pound (approx.) Any help is greatly appreciated!

        2. re: Megiac

          megiac if you get this do is it a tyler pulled pork recipe or bbq sauce?

        3. Pulled Pork is one of the most forgiving dishes that anyone can make. I almost always make it in a crock pot, just because it's so ridiculously easy, and I'm widely known for over complicating recipes, but I don't see how this could possibly go bad. Best of luck!

          My Blog: http://www.epicureforum.com

          1. I agree with everyone else's suggestions for making pulled pork in a crock pot. In fact I just made some yesterday/today and it is probably the best thing I've ever made. Ever. I put the meat and onions in for the full 18 hours on low. I had to have my boyfriend help me get it out of the pot because it was literally falling apart between the tongs. I'd tried to make pulled pork before and ended up with this nasty, dry concoction. This is much, much better.

            1. I'm ashamed to say that I don't actually own a crockpot, but I have been thinking about getting one. Maybe it's time to bite the bullet and make the purchase. Any recs on a specific brand?

              3 Replies
              1. re: spkspk

                I just bought a 4 qt Rival. Since there's just two of us I don't really need anything bigger. A 5 pound piece of pork shoulder fit in just right.

                1. re: spkspk

                  I've had a smallish Rival forever, but last year I got an oval 6-qt. Hamilton Beach that comes with an insulated cozy and a lid that fastens down for carrying it to a potluck or whatever. Great thing about the oval shape is now I can cook a roast or bird lying lengthwise instead of on its head. Got it at Target for about $35.

                  1. re: spkspk

                    I have 2 inexpensive fairly new (less than 4 years old) crockpots. A 5 qt and a 4 qt. I would suggest an oval shape hold more cuts of meat easier, so I would purchase that shape over the round. I also am cooking for few people, hence my second smaller pot. Just be sure you get one that has a 'keep warm' feature, rather than one that just has low and high features.

                  2. I also make pulled pork in a crock pot.

                    Pour 1 cup of water in bottom of crock pot.
                    Place pork in crock pot.
                    Sprinkle 2 or 3 Tbs of your favorite BBQ rub over pork to lightly coat.
                    Cook in crockpot until internal pork temperature reaches 200F - 205F. It may take 6 - 8 hours to achieve this temperature.

                    Pull pork and enjoy. Add a little of the crock pot drippings to pulled pork.

                    Serve with your favorite BBQ sauce and coleslaw.

                    1. It looks like a great recipe. I have to say, though, after 2 years of life in NC, I hhave learned that simpler is better with a vinegar sauce. If you can get it, try Scott's. Not sure why vinagar sauce is so good with pulled pork, only that it is.

                      1 Reply
                      1. re: Westy

                        My favorite BBQ sauce is Foy's Hot Bar-B-Que sauce- perfect balance of hot, spicy, sour, and slightly sweet. Perfect for pork. I have to mail order it in New England- no Piggly Wigglys up here!

                      2. Please remind me again - at what point do you remove the skin? I just bought a gigantic (20 lb.) pork shoulder at a ridiculous price ($1 lb.) and it has skin on it. Should I remove it before seasoning and slow-roasting or what? The seasoning won't penetrate the skin, I'm pretty sure.

                        11 Replies
                        1. re: Nyleve

                          Hi. I remove the skin and "massage" the dry rub all over the meat. Then, I wrap it tightly in a double layer of plastic wrap and let it sit in the fridge for at least 3 hours. You could leave it as long as a couple of days, depending on how strong you want the flavor to be.

                          1. re: cookingschool

                            OK, I am confused. I would like to try the pulled pork in the crockpot, but now I hear something about removing the skin? Forgive my ignorance. I should be buying a pork shoulder, right? And, is a pork shoulder called anything else in different parts of the country (I'm in the mid-atlantic). Does it always come with skin? The only pork I have made is pork chops or pork tenderloin, so those other big hunks of pork are not something I every purchase. I do love pork ribs and bbq, but have never made it at home. Sorry to sound so 'ddduuuuhhhhh', but I could use some help here!

                            1. re: mschow

                              For pulled pork you should use the upper, or butt, portion of the shoulder instead of the leg. I've seen whole shoulders cooked in real woodfired pits, but for home use the butt's a big plenty, and no, those don't usually come with skin. The leg has bigger pieces of meat, and it tastes good, but it's stringier and tougher.

                              1. re: mschow

                                You'd think they could standardize the cuts of meat nationwide. I usually get a Boston Butt or a shoulder cut, and as Will Owen said, those cuts don't normally have any skin. So, whatever cut you get, just remove the skin if it has it. That doesn't sound "ddduuuhh"...I feel the same way sometimes. I see cuts of meat called by different names all the time. I'll never forget way back when...I was living in Wisconsin, and I wanted to buy a brisket roast. Well...the butcher had never even heard of that cut. When I explained how it was sold and prepared back in Texas, he began marketing it there...with great success, I might add! Just calling the cut by a different name made it kind of mysterious, I guess. Now, don't be afraid of whatever big hunk of pork you get. Just cook it low and slow and it will be great!

                              2. re: cookingschool

                                Thanks for the clarification. The monster I have is a whole shoulder and it has skin on it. I know that partial ones are skinless. I am still trying to decide when to cook this puppy. I'm so company-d out after the holidays that I just don't feel like inviting anyone over this weekend and it's far too huge for two people to cope with. I may just freeze it right now and wait for an opportunity to feed the multitudes.

                                1. re: Nyleve

                                  I know this may sound too much like work, especially in your company-d out state, but I'd suggest you find a copy of "Cutting Up In the Kitchen" (or a similar meat-cutting guide) and see if it'll tell you how to sever foreleg from butt. Yeah, you could do it without instructions, but you're likely to make some wrong cuts and waste some meat. Anyway, while the butt's best for pulled pork, the leg is what you want for Cuban-style or Filipino lechon, so you could freeze that leg and save it for future experimentation. This is assuming you're into such things...

                                  1. re: Will Owen

                                    Errr...thanks but...errr...I think I'm just going to do it whole when the time comes. Right now that sucker's in the freezer.

                                    Cuban style sounds lovely, though.

                                  2. re: Nyleve

                                    Re: "and it's far too huge for two people to cope with"...

                                    I had to laugh! I read this quote somewhere recently. It's Dorothy Parker's (you have to be kinda old to remember who she is) definition of ETERNITY:

                                    Two people and a ham.

                                    1. re: cookingschool

                                      That's hilarious. I am just crazy enough to make it anyway, then feel compelled to invite people over. And freeze the rest in baggies for my son to take home for sandwiches.

                                      But I am NOT going to do that. I am not. I swear...I'm not...not...no.

                                      1. re: Nyleve

                                        Methinks thou doth protest too much! Report in as to how it turned out! I'm still working on the New Years ham....made split pea soup; chopped up a bunch for gumbo; and on and on....

                                        1. re: cookingschool

                                          It's in the freezer. I've saved myself from my own insanity. Will plan a party, maybe, in February.

                              3. I made pulled pork recently because my son returned from a trip to Texas with a large bottle of BBQ sauce. I put the pork in the crockpot with some of the sauce along with a bottle of beer minus one nice slog. When it was done, I skimmed the juices from fat and served the broth as a dipping sauce. Nice.

                                2 Replies
                                1. re: TrishUntrapped

                                  you have all inspired me!!!
                                  i have a 3.13lb (bone-in) shoulder roast & an inherited (but so far unused by me) crock-pot... and i'd like to try cooking it in ginger ale!
                                  1) am i crazy for thinking ginger ale?
                                  2) how are time & temp effected by size?
                                  3) trim the fat or leave it on? brown the fat?

                                  1. re: panochapower

                                    When I cook hams I always use Ginger Ale. I will cover the ham with a coating of brown sugar and mustard mixed together and a bit of ground cloves added. Then I will pour in enough ginger ale to nearly cover it all. I do this is roasters and crockpots. I get so many requests for the "recipe".

                                2. I love pulled pork. I either smoke it on our big green egg or in the oven. I have to say that most recipes I have seen call for 250 degrees in the oven and for a 7 lb. shoulder about 10 hours of cooking time. After lots of research, the other very important component for wonderful pulled pork was the internal temperature. And, it has usually been 190 to 195 degrees. I have never had a problem with tough or dry pulled pork using the above instructions. Once you taste great pulled pork....you are hooked!

                                  2 Replies
                                  1. re: Deborah

                                    I have cooked a lot of pork shoulder and have to agree with Deborah-definitely 250 with an internal temp of 190. I have had problems with "pulling" some parts of the meat at 170. I have never had a problem with dry meat. That said, Tyler's recipes are usually right on. His dry rub is a less complicated version of mine-I add some cayenne and black pepper for some heat and my ratios are a little different.

                                    1. re: kolachman

                                      We usually do it on the smoker at about 250 F and then got for an internal temp of 190-195. Then we pull it out and foil it for a few hours before pulling. This traps in all the juices (after pulling we add those back to the meat) and allows the temp to continue up over 200. This method has worked best for juicy, tender pulled pork. We use a dry rub developed by my significant other. The bark is awesome!

                                      I did cook a 10 lb shoulder in the crock pot earlier this week. (Temps just above 0..too cold to smoke!) I put it in the night before around 8 pm or so. I did not trim off the fat cap at all and didn't add any water. I just used salt and pepper all over it, put it in the cooker, turned on low and let it go. Around 4 pm the following day, I stuck the thermometer in and it was at 220F. I pulled it out of the crock pot and let it sit for a while before pulling it. This was a very tender, juicy pulled pork but I didn't care for it as much without the nice flavor of hickory or cherry smoke.

                                      I've never cooked a shoulder with skin on indoors but have smoked it. We leave the skin on and pull it off after it's done.

                                  2. I also found this recipe here on the boards:

                                    Fall-Apart Tender Slow-Roast Pork (Original link: http://www.chowhound.com/topics/47479...



                                    1 pork butt roast (about 3-4 pounds) (sometimes called shoulder)
                                    1/3 cup Worcestershire sauce
                                    3/4 cup packed light brown sugar
                                    1/2 cup apple juice
                                    1/2 teaspoon salt


                                    Preheat the oven to 400°F (200°C).

                                    Place the pork in a casserole that is just large enough to hold it and has a lid. (I use my 7 quart Le Creuset dutch oven). Sprinkle the roast on all sides with Worcestershire sauce, using it all. Then press brown sugar coating on all sides of the pork, using it all (yes, it's messy but worth it)! Pour the apple juice DOWN THE SIDE of the casserole to the bottom, being sure not to drizzle it on the crusted meat. Cover tightly.

                                    Place the roast in the oven and IMMEDIATELY turn the heat down to 225°F. Roast without opening the oven door for about 4 1/2 hours, until the meat is so tender that it pulls apart easily.
                                    Remove the meat to a platter and pull the meat apart and remove the bone and and all visible fat. Stir the salt into the juices at the bottom of the pan. The salt cannot be omitted; it is vital to bring out meat flavors. Return the shredded meat to the juices and serve the meat in its delicious juice hot or at room temperature.

                                    So what are the pros and cons of doing a dry rub like Tyler Florence's and roasting with no liquid as opposed the recipe posted above?

                                    2 Replies
                                    1. re: spkspk

                                      spkspk...I will also vote for Tyler's recipe. It's really good. Make sure you do the slaw to go with it and there is also a potato salad recipe of his on FN.com that makes for a good side. What Tyler does in his recipe is more of a Carolina style pulled pork, not just in the way he cooks the meat, but the ingredients of the sauce. To me, his recipe is just what the way it's supposed to be as opposed to a tomato based smoky tasting sauce like the kind of sauce you usually (and I emphasize usually) get from a bottle.

                                      One of the caveats I will mention about Tyler's recipe is that the times I've done it, the meat is always done a bit quicker than the timetable he gives in the recipe. Definitely keep your meat thermometer handy.

                                      I have made pulled pork in the crockpot and while it's pretty darn good, it's just not the same. Just do Tyler's recipe!

                                      1. re: spkspk

                                        I really like this because of its simplicity & similar size roast.
                                        I have a 3.13lb (bone-in) shoulder roast.
                                        I have a cast aluminum roaster it should fit into perfectly.
                                        1) Do i use the rack or not?
                                        2) A friend suggests browning the fat side before doing anything. Any thoughts on this?
                                        3) What's the difference between using dark or light brown sugar?
                                        4a) I'm very tempted to use ginger-ale rather than apple juice - any thoughts on this?
                                        4b) Many suggest using vinegar-based preps/sauces with pork. Is this for the acid (to break down the meat) or for the flavor? In any case, might cider or balsamic vinegar make decent subs for the apple juice?

                                      2. here are some additional ideas from a prior post:

                                        1. I made pulled pork last night in my - new - 4 qt. crock pot. It was the first time I cook it and it was soooo tasty. 4 lbs on low for 7 hours. Perfect!
                                          Potatoes & onions sliced, on the bottom; garlic slices top of meat; combo of red wine vinegar, lo sod. tamari, ketchup, brown sugar and dijon. It had sweet and slightly sour flavor that we loved. I'm now hooked on CP cooking.