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Jan 27, 2009 06:20 AM

Slow Cooker/Crock pot Pulled Pork Recipe- Anyone Have a Great One?

My so and I are thinking of making pulled pork sliders to bring to a superbowl party this weekend. I am going to purchase a slow cooker and was wondering if anyone has a great recipe for crock pot bbq pork shoulder? Thanks in advance!

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    1. I posted this one awhile ago that is super easy & delicious:

        1. I made this pulled pork recipe in my crockpot this past weekend. The only change I made was to add a tablespoon each of onion powder and garlic powder, and used Penzey's smoked paprika instead of regular. I'd probably add another tablespoon of onion next time, but keep everything else pretty much the same. I only used about 1/3 of the rub, and saved the rest for next time.

          I started the pork, a beautiful eight pound picnic shoulder that I got for $1.29/lb. at Stop and Shop, on high for an hour and then turned it to low. After about five hours, the internal temp was only 125, so I turned it back to high. After about three hours, I needed to go out so I checked the temp again before I left. It was just under 160. I planned to turn it to low, but forgot and left it on high for another two hours or so. The internal temp was 190 or a little above when I got home, and I was afraid that I had ruined the meat, but it was actually incredibly tender and moist and really easy to pull.

          I just finished the leftovers for dinner, and they were still delicious. I'll definitely cook my next shoulder to the 190 vicinity.

          I must say, though, that I do miss the smoky complexity of pork smoked on the grill, but it's 10 degrees right now in the Boston area, so this was a good substitute!

          1. Slice one onion, place on bottom of crockpot.
            Place pork shoulder on top.
            Slice another onion and scatter over pork.
            Pour in one can of ginger ale.
            Cook on low for 12 hours.
            Take out meat and shred; add some chopped up onions. Pour liquid out of crockpot, reserve.
            Put shredded meat back into crockpot, add 1:1 bbq sauce: crockpot juices. I prefer Sweet Baby Ray's BBQ sauce.

            6 Replies
            1. re: MrsCheese

              WHERE ARE YOU FROM?

              I made that growing up in Michigan, we used Vernos and onions and a bay leaf and salt and pepper and then took it out of the crock pot, shredded, then added some heat, usually whatever chilis someone grew in the garden, not too hot, and the bbq sauce and some of the juice. We preferred Billy Bobs (really) a local sauce. Also some garlic, just a bit.

              Your ginger ale recipe is great!

              Big hoagies were topped with butter grilled, then topped with fresh onion slices on one side then the pork and topped with our apple coleslaw. Regular coleslaw but it had fresh apples and pears and some apple juice in the mix. It was really good.

              That was a standard pulled pork sandwich but with the slaw it was awesome!

              1. re: kchurchill5

                OOOh! You should be a food writer, k.,! Your Vernor's Ginger Ale Bar-b-qued pork sandwich really sounds good! (Although perhaps it wouldn't pass muster with the folks in the southeast!)

                Maybe one of the barbecue makers above might be able to help me find a Chinese pulled pork recipe? I wonder...? I've found a few on the internet,but I have no idea if they are any good. So, does anyone have something that's fairly authentic to recommend? We want to fill Pork Buns with it.

                I hope you all don't mind that I went off-topic slightly. I just thought those on this thread would have some good sources. Thanks.

                1. re: dumas

                  Thx, I've tried some Asian but really nothing more than sauce I bought. It isn't my favorite but still very very good. I'll keep a look if you get one. I have one but wasn't happy with it. Just minimal flavor.

                  Good luck!

                2. re: kchurchill5

                  Hey there, I'm from Illinois - although not near Michigan, the southern part near St. Louis. Funny you mention the local bbq sauce. I use Sweet Baby Ray's now that I live in New England, but my absolute *favorite* bbq sauce is local to Southern Illinois and is called Country Bob's! Nothin' beats Country Bob's. ;-)

                  Did you do Italian Beef in the Crockpot in Michigan too? Italian beef is my favorite, and somewhat similar to this recipe. Beef chuck roast, Good Seasons dry Italian dressing, crushed red pepper. Slow cook it with a little water for about 12 hours, then shred and eat on hoagie rolls or buns with pepperoncini.

                  1. re: MrsCheese

                    LOL, we did beef with good seasons ditto, I don't think mom did crushed red pepper (dad didn't like anything hot) We all made it the same, but usually put the red pepper on the side. I think we added some bay leafs as well. We added peppercinnis on the hoagie roll and a good probably white cheddar back then or maybe provolone, What ever they had. So funny. Easy but still to this day I love to make it.

                    It is still awesome, definitely not gourmet but too good. And good ol country BBQ sauce is the absolute best. I still swear by it. No gourmet is better.

                    I guess still a country girl who enjoys good simple cooking, :) Thx for the smiles

                3. re: MrsCheese

                  Blimey, that sounds good! I'm gonna try it.