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pork shoulder in crock pot

My first time doing pork shoulder, and am also new to crock pots. Aiming to do bbq pulled pork. I've dry rubbed the 7 lb shoulder...huge fat layer on bottom. Should the shoulder go in the crock pot (for 8-10 hours) fat side up or down? Does it matter? Also, throw in a cup or so of beer on the pot with the shoulder? Thanks for advice!

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  1. Here's just one link on the subject; there are more:

    http://chowhound.chow.com/topics/598730

    Have you checked to see if that big boy will fit in your slow cooker? I'm having a devil of a time with the bigger ones fitting in Dutch ovens that I have. Twice I've had to use a 5+ pound rock to hold my lid down. I'd hate for you to get a nasty, last minute surprise.

    Also, my opinion is very, very little liquid of any type. But that will be mentioned in the other posts.

    1. I usually remove the BIG fat layer, but that's just personal preference. I'd put it in fat down though. I add about 1/3 c. liquid (my vinegar barbecue sauce) but there are lots of juices at finish. I would say no liquid is really necessary.

      http://www.savour-fare.com

      1. Adding to whateveryone else said, don't even think of getting rid of that resultant sauce, but do de-grease ...that way you really don't have to take the fat off your roast in advance. I would put it in the slow cooker fat side up, but thats only because I have managed to convince myself that pork fat is healthy! My Dad taught me this...he's 86 and out hiking right now or he'd tell you himself.

        BTW, I'd go light on the addition of any commerical barbecue sauce that has vinegar listed as one of the top ingredients. I don't know about others, but I found that slow-cookers tend to intensify the vinegary aspect of some dishes. Best if you make your own sauce and keep the acid in balance.

        1. I do pork shoulder in my c-pot all the time. Always put the fat on top - it slowly melts into the meat. You shouldn't need any liquid - it'll self-braise. As for the time, I usually don't work with that big of a cut, so you may need to increase the time a little - an hour or two on low.

          1 Reply
          1. re: Phurstluv

            Fat side up definitely, I do add 1/2 of a good dark beer, I just like the flavor, but don't use any of the liquid for my sauce.

          2. i agree, no liquid needed. i usually cut my roast up to 2 smaller roasts to increase surface area for the rub