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Pulled pork crockpot recipe?

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[We've moved this post from the thread at http://chowhound.chow.com/topics/501615 -- The Chowhound Team]

I'm looking for a pulled pork recipe for 16 people. With appetizers & salads this just might do it. I'm thinking of spilitting the 10 lbs into two crock pots (mine plus a borrowed one). Any comments?

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  1. This is a take on Shirley Corriher's pulled pork in the oven but made in a crockpot.

    Coat a 3-4 lb pork shoulder blade roast with Worcestershire Sauce (quarter to half a cup, enough to make a small pool in the bottom). Crust said roast up with brown sugar (half a cup to a cup) by just smooshing the sugar into the meat. Cook roast all day (7-8 hrs min) in the crock pot on high, with the roast's layer of adipose fat down on the tiny rack on the bottom of the cooker (makes it easier to pull apart later). Once the roast has turned into loosely connected meat fibers ("pull apart" texture), take a fork or two and pull out all the meat to a bowl, separating it from the remaining fat. Ladel a bunch of the molten gelatin and other roast drippings from the bottom of the crock pot onto the meat and stir until you get a really unctuous consistency (just a pile of meat strings held together with pork jell-o). Now this is important: add enough salt to make your cardiologist scream. This dish really needs a healthy dose of salt to bring out the good flavors. I'm not going to say how much, just keep pinching it on and stirring it in until you come to that really delicious flavor you are looking for.

    A few drops (and no more!) of a good quality liquid smoke probably wouldn't hurt here. No mesquite though. Apple or pecan if you can get it, hickory if you can't.

    1. A friend who is of Cuban descent makes an awesome Cuban-style pulled pork in her crockpot by just putting the seasoned (s&p) pork butt in a crockpot with an entire bottle of mojo criollo and just cooking that. It really is great. May not be what you're looking for though...

      1 Reply
      1. re: Leepa

        I make something I called Pulled Pork (just made it yesterday as a matter of fact) I guess it is really Cuban Pernil. Very simple, cook low and slow in the oven; I do it a couple of times a year when the pork shoulder goes down to $1.39 or under ( a few years ago i would have said under $1). It will last us awhile.

      2. Have you considered doing it in the oven?

        You'll get better results in my opinion.

        1. I make my pulled pork in a crock pot. I use a rub on the meat comprising of salt, chili powder, smoked paprika, onion powder, granulated garlic and pepper. I chop 2 medium onions into large pieces and put it on the bottom of the crockpot. I add the meat. Then I add a 12 ounce bottle of beer, a 16 ounce bottle of barbecue sauce (make your own if you like), and 8 ounces of pineapple juice.
          Put a lid on the crockpot and cook on low for 8 - 10 hours. Remove the meat and let cool. Take 3 - 4 cups of the braising liquid out of the crockpot. Strain it and defat it. Reduce braising liquid to half the volume and add a tbl of cornstarch slurry to thicken a little. Season to taste. I usually add some salt, black pepper, thyme.. maybe a tiny bit of liquid smoke.

          Use 2 forks to pull the pork. Discard excess fat. Add a little of the reduced bbq sauce (braising liquid) and mix. Serve on hamburger buns with relish and sweet onion. I usually put a little more bbq sauce on the sandwich, too.

          The pineapple juice adds a very nice flavor. My family loves this stuff.

          6 Replies
          1. re: Hank Hanover

            You had me at pineapple juice, man I'm hungry now!

            1. re: HillJ

              It's sort of reminiscent of tacos al pastor. In fact, I'm sure this would be great in a tortilla.
              You can add up to about 4 more ounces of pineapple juice but after that the bbq sauce/braising liquid starts getting pretty sweet.

              I suspect you could go with an Asian/ Hawaiian theme by substituting some of the beer with sake. Adding some garlic and ginger and putting them on Hawaiian sweet rolls.

            2. re: Hank Hanover

              Hank, think I'll call British Airways for a ticket to your place. Yum.

              1. re: pine time

                pine time, I hop in your suitcase! Thanks for HH!

                1. re: HillJ

                  From what I have seen of your posts over the years, you are a hell of lot better cook than I am.

                  Oh, I just got a very nice digitally controlled smoker, today! I'm looking forward to putting some smoke on my pork butt.

                  1. re: Hank Hanover

                    HH, old dog, new tricks! Life long learner. Keep em coming! And, smokers are da bomb. I smoke turkey's pretty often and need to experiment with pork butt more.

            3. Old Carolina Barbecue Co. Slow-Cooker Pulled Pork
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