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Jul 16, 2009 09:18 AM

Pulled Pork without a Crock Pot?

I don't have a crock-pot but would really like to make pulled pork sandwiches for a bbq next weekend - is there any way to do this without going out and buying one? Thanks!

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  1. I would suggest you simply use your oven set between 215*-225*. Depending on the size of the meat, you should expect it to take 8-12 hours. Considering you mentioned a crock pot... I would assume you are cooking a smaller piece of pork, and using a liquid can easily braise in the oven with a Dutch Oven.....covered or not.

    2 Replies
    1. re: fourunder

      Thanks, I have never made this before so have only seen my mom make it and she always used a crock pot so I didn't know there were other common ways

      1. re: thegirlwholovestoeat

        this is one of my "go to" summer dinner party dishes, and I don't use a crock pot!
        I rub my meat 12-24 hours in advance you can use a dry rub of your choice. I also use liquid smoke, not too much. It adds a good smoke flavor as if you used a smoker. I know this doesn't compare to the real thing but it helps. I also sear that meat in a little oil in a cast iron or lecreuset dutch oven. I cook it at 325F for 3 and a half hours. Always use the bone in pork butt. The bone should come out easily before you start to shred the meat. Serve with your fave sauce.

    2. You can definitely use your oven. Rub or marinate the pork roast overnight, I would use a bbq rub with brown sugar, salt, pepper, cumin, garlic, paprika, and more salt. Cover with wrap or leave uncovered over a rack in your fridge. Let the rub permeate and flavor the meat for a day or so.

      Then put it in a large roasting pan and cover tightly with foil. I have done it in as little as 3-4 hours at 300 degrees, with a 8 lb. bone in roast. If you go lower in temp, then increase the time. Just be sure the meat is falling off the bone and tender and temps at above 160.

      Then take it out, let it settle for 10-15 mins and cool a little before you start taking it off the bones and fat & gristle, and shred the meat. Then mix in your favorite bbq sauce.

      3 Replies
      1. re: Phurstluv

        This is how I do oven pulled-pork too. The only difference is I sear the shoulder to a dark brown all over it before roasting. Then I deglaze the searing pan with a little apple juice or water and pour the drippings into the roasting pan with the pork.

        1. re: Phurstluv

          Pork won't pull at 160F - the meat has to be above 190F or so to melt all the connective tissue.

          1. re: ricepad

            You're right, I rarely use the thermometer any more, it's usually already fallen off the bone....

        2. Thanks - very helpful. I plan to make some next weekend and can't wait. Any favorites for bbq sauce?

          4 Replies
          1. re: thegirlwholovestoeat

            WE have a couple: one is widely available as Cattlemen's Authentic. I think we get the smokehouse version, with the gray label.

            We also use a restaurant brand that is here by us in so Cal, The Bear Pit, Original. It's Missouri style, sweet and tomatoey. Sometimes I will doctor this up with a little hot sauce.

            Also have used Chris & Pitt's , but I think that is also a local brand. Experiment with what you can get by you, and you'll eventually find one that suites your tastes. It's also quite easy to make, if you have the time, and don't mind using some liquid smoke. I don't have anything against it, I just have never used it. But most people seem to like it.

            1. re: thegirlwholovestoeat

              I like Stubbs it's a BBQ place inAustin and they bottle their own sauces. I like the spicy and my husband loves the original. We can get them at the local supermarket and I'm in CT.

              1. re: foodsnob14

                Yes, we get Stubbs out here to, never tried it tho.

              2. This is a recipe I got from someone on this board and it is fabulous -

                Rub the pork butt with cumin, salt & pepper. Put in a pan with skin side down and cover tightly with tin foil. Put in 400 degree oven for 4 hours. It was fabulous. Then I just made a bbq sauce with all the stuff in my fridge and mixed it with the pulled pork.

                1. you could do it on the barbecue, the traditional way!

                  the traditional sauce for Carolina pulled pork, at least part of the state, is vinegar, ketchup, sugar, and red pepper flakes. keeps forever in the fridge. in the other part of the state, they add lots of yellow mustard.