HOME > Chowhound > Home Cooking >

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

c
ChowDiva Jan 27, 2009 06:20 AM

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!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. j
    janniecooks RE: ChowDiva Jan 27, 2009 06:56 AM

    there are multiple threads on this topic, you should be able to find a great one here:

    http://chowhound.chow.com/topics/339352
    http://chowhound.chow.com/topics/585297
    http://chowhound.chow.com/topics/570871
    http://chowhound.chow.com/topics/562362

    1. b
      balabanian RE: ChowDiva Jan 27, 2009 09:30 AM

      I posted this one awhile ago that is super easy & delicious:
      http://www.chow.com/recipes/11621

      1. chowser RE: ChowDiva Jan 27, 2009 10:52 AM

        I like this one. It's Carolina vinegar style.

        http://www.grouprecipes.com/9727/spic...

        1. b
          bear RE: ChowDiva Feb 5, 2009 04:16 PM

          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.

          http://crumblycookie.wordpress.com/20...
          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. MrsCheese RE: ChowDiva Feb 5, 2009 07:17 PM

            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
              kchurchill5 RE: MrsCheese Feb 5, 2009 07:25 PM

              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
                d
                dumas RE: kchurchill5 Feb 6, 2009 09:58 AM

                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
                  kchurchill5 RE: dumas Feb 6, 2009 10:56 AM

                  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
                  MrsCheese RE: kchurchill5 Feb 6, 2009 06:22 PM

                  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
                    kchurchill5 RE: MrsCheese Feb 7, 2009 05:00 AM

                    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
                  Perilagu Khan RE: MrsCheese Jan 24, 2010 07:37 AM

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

                4. f
                  Fritish RE: ChowDiva Feb 10, 2009 12:09 PM

                  While not the most authentic BBQ out there, we did a simple BBQ pulled pork recipe for our Super Bowl party. Basically you put the boneless pork ribs in the crock pot and cover it with chicken broth. Turn it on and let it sit for 6+ hours. Then pull it apart with some forks. It is amazingly easy to make. We picked up some different BBQ sauces so people could sauce it as they pleased. The favorite in our house at the moment is Sticky Fingers Carolina Sweet, though I do love the NC vinegar based sauces.
                  There are some photos of the finished product here: http://safetoeat.wordpress.com/2009/0...
                  I hope your's went well!

                  1. Antilope RE: ChowDiva Feb 10, 2009 09:44 PM

                    Just coat a 4-lb pork butt (also called pork shoulder) with a couple of tablespoons of yellow mustard and then coat with a couple of tablespoons of your favorite BBQ rub. Don't add any liquid. The pork butt will create several cups of its own broth.

                    I use a meat thermometer to test and cook the pork until it reaches 205-F center internal temperature. This insures that the pork will be tender. Another way of telling if the pork butt is done is when the bone comes out easily when gently pulled with tongs. I usually cook a 4-lb pork butt about 4 to 6 hours, on high, in the crockpot.

                    I use our Kitchenaid mixer to pull the pork. Just place the pork, cut into 2 or 3 inch sized chunks, in the mixer and run at medium speed using the mixing paddle. After about 30-seconds you will have perfectly pulled pork. Add some of the pork broth from the crockpot to add flavor and a little moisture to the pulled pork as its mixing.

                    Serve on buns with your favorite BBQ sauce and coleslaw.

                    1 Reply
                    1. re: Antilope
                      m
                      mountaincachers RE: Antilope May 2, 2010 05:40 AM

                      That is a great tip about the kitchen aid mixer. I'll have to try that next time. Seems faster than hand shredding.

                    2. d
                      dumas RE: ChowDiva Feb 11, 2009 09:19 AM

                      So all your posts encouraged me to try 'pulled pork' in my new slow-cooker and I used this recipe from BakingBites blog: http://bakingbites.com/2008/04/slow-c... . Everybody in the family loved it, and we served it with 'hot & sweet' pickles and some mild pepperoncini (a poster mentioned them for the Italian beef recipe) since I didn't have time to make a cole slaw. I did make homemade sandwich buns which made it really special.

                      Of course, I made a few changes, namely: degreased the dish; added more cayenne and the other spices to taste; and cooked down the liquid for a thicker sauce.

                      The kids want me to make another batch of the barbecue sauce to keep in the fridge. (It's a sweet/sour type sauce that reminds us of the Pepperplant Barbecue sauce we used to get in California.)

                      A real homerun from my kitchen.

                      1. b
                        binkibooboo RE: ChowDiva Jan 23, 2010 07:23 PM

                        I made this yesterday, Simply put the pork shoulder in the crockpot, pour one can of coke in the pot, turn on high and cook for 8-10 hours, it will fall apart. Then you can provide your guests with different barbeque sauces that suit their individual tastes and degree of heat they like in their barbeque (i.e. mustard, hot, sweet, mild, white sauce, vinegar based.)

                        1. e
                          ebbatten RE: ChowDiva Apr 11, 2010 04:07 PM

                          Here's a good one
                          http://www.brooklynfarmhouse.com/2010...

                          1. m
                            Mestralle RE: ChowDiva Apr 12, 2010 09:58 AM

                            Not really a recipe, but a couple months ago, we had a whole bunch of leftover chimichurri sauce, and I dumped that in a crockpot with a pork loin and a can (I know, I know, but I was in a bind because my car had a flat) of enchilada sauce. It was surprisingly delicious.

                            Show Hidden Posts