Slow Cooker Pulled Pork question
I am going to try to do some pulled pork in my slow cooker tomorrow. It is my first time, so I'd like to keep it simple. I have some of my favourite barbecue sauce and onions that I want to put in. I'm wondering how much liquid I should put in the pot in relation to the cut of meat. Should it cover? Nearly cover? If there isn't enough barbecue sauce, what should I use to top it up? I was thinking beer, but wasn't sure.
what I've done the last two weekends......porkbutt in slow cooker for 12 hours on low. Rubbed with rub, gingerale quater way up meat....(not sure if it even needs this, but since I can't watch it all night....I feel more comfortable having some liquid in there) Pull it out after 12 hours, pull the pork....empty the crockpot....add the pulled meat back and add a jar of sauce....we prefer Stubbs.....on low for another hour or so.........family and friends eat it up.......so simple even a caveman can do it :)
My method is pretty simple:
1. Rub the pork shoulder the night before with rub
2. Take it out a minimum of 1 hour before putting in the cooker, preferably 2 hours.
3. Put in the cooker with a mix of 1 part BBQ sauce to 2 parts water. For a ~7 lb piece of pork I use about 2 cups of liquid at first.
4. Cook for 1 hour on high.
5. Turn over at 1 hour, add 1/2 cup of liquid with the same ratio as above, and cook on low for ~7 hours.
When you pull it out at the end, it should pretty much fall apart. I then remove the liquid, pull and put back into the cooker with some sauce on warm for an hour.
Oh, and I also add a tablespoon of liquid smoke at the beginning. For sauce, I use Memphis BBQ sauces, Dancing Pigs if I have any, if not then Corky's. Not easy to find outside of the south, but worth it.
In the winter it's difficult to BBQ outside, but you can still have a delicious substitute indoors. Just slowcook a pork butt (also called pork shoulder) in your crockpot and make pulled pork. Here's how:
4-lb bone in pork butt (also called pork shoulder)
2 Tbs yellow mustard
2 Tbs of your favorite BBQ Rub
Coat a 4-lb pork shoulder with yellow mustard and then coat with your favorite dry BBQ rub. Don't add any liquid to the crockpot. The pork butt will create several cups of its own broth.
Use a meat thermometer cook the pork until it reaches 205-F center internal temperature. This ensures 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, covered, on high in the crockpot.
I then 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 it's mixing.
Serve on buns with your favorite BBQ sauce and coleslaw.
Here's my homemade BBQ rub. It's my adaptation of Ray Lampe's Big Time BBQ Rub.
1/2 cup kosher salt
1/2 cup turbinado sugar (substitute more brown sugar if you can't find turbinado)
1/4 cup firmly packed brown sugar
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons freshly ground pepper (reduce amount to 1/2 tsp for a milder rub)
2 teaspoons cayenne pepper (reduce amount to 1/4 tsp for a milder rub)
1 tablespoon dried basil
1 tablespoon ground cumin
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Combine ingredients in bowl, mix well. Rub a tablespoon or two on pork, chicken or beef before cooking.
Makes about 2-cups. Store unused rub in an airtight container.
Here's my favorite homemade Hickory flavor BBQ sauce:
1 Cup Ketchup
1 Tablespoon prepared Yellow Mustard
6 Tablespoons Worcestershire Sauce
3 Tablespoons Distilled White Vinegar
4 teaspoons Hickory Flavor Liquid Smoke
1/2 Cup Brown Sugar
1 Tablespoon Granulated White Sugar
1 teaspoon Table Salt
1/4 teaspoon Louisiana style Red Pepper Hot Sauce
4 Tablespoons Butter
3 Tablespoons Yellow Onion, finely minced
Combine all ingredients in a 2-qt sauce pan. Mix well.
Simmer over very low heat for 15-minutes, stirring occasionally. Store unused sauce in fridge.
Pulled pork in a slow cooker is a simply recipe that yields fantastic results.
7 - 8 pound pork shoulder, bone in
1 large onion, sliced
8 - 10 cloves garlic, chopped
1 and 1/2 cups water
2 -3 cups barbecue sauce
Now comes the hard part. Put all the ingredients in the crock pot and cook on low for about 9 hours. When finished, take pork out of the crock pot and separate/shred the meat away from the bone and fat. Put the shredded pork back in the crock pot and add about 2 - 3 cups of barbecue sauce. A couple good store brands are Sweet Baby Ray's and Bone Sucking Sauce or make your own. Cook on low for another hour or two. This only gets better as it sits for a day or so in the frig. Serve on rolls with a spoonful of coleslaw on top.
I do a NC/SE VA style minced pork barbecue. Place a pork shoulder, diced onions, apple cider vinegar, salt, pepper and plenty of hot sauce in a crock pot. Cook it on low for 10-12 hours. Afterwards pull the fat off and chop the pork. I sometimes reduce the juices and add it back to the minced pork. Add more s & p if needed. Serve on buns topped with hot sauce and cole slaw.
I do mine with a splash of vinegar, whatever rubbing spices feel good that day, with a little brown sugar rubbed in, and about 1/2-3/4 cup water or beer. I cook on low for about 6 hours, pour out most of the juices, shred the meat, then add bbq sauce and continue cooking for about 1/2 hour.
Please help..... I have a 6.42 pound Boston Pork Butt. I'd dearly love to put it in the slow cooker and then leave for school and come home to dinner! I've got it already rubbed with spices and cloves of garlic put in several holes.
Question - what temperature in the slow cooker and for how long should I cook it? Also - what and how much liquid should I add to it?
Many, many thanks!
Don't add any liquid. It will make plenty of its own. Use the low setting since you will be gone all day. Make sure you shred the meat (I use two forks) while it is still warm. I return the meat to the liquid left in the pot if I want to keep it warm but you can also drain off the liquid and add a barbecue sauce. We add our sauce at the table. Do what works best for you.