best crockpot recipe for pulled pork?
Trying to make a pork convert of Mr. Pine, so I need to wow him with pulled pork. I'll make my own bbq sauce (not too sweet), but I've seen some weird recipes for crockpot pulled pork--many had various sodas poured over the meat. Can you do better than that??? Gracias.
I can't remember where I got this recipe, but here is our favorite (and it freezes great!)
Mustard Pulled Pork
2 Tbsp. of butter
2 ½ cups chopped white onions
2 Tbsp. minced garlic
1 cup cider vinegar
1 cup water
1 ½ Tbsp. dry mustard
2 Tbsp. mustard seeds
½ tsp. cayenne pepper
1 cup sugar
1 Tbsp. Worcestershire sauce
¼ cup lemon juice
1 Tbsp. honey
1 Tbsp. crushed red chili flakes
½ tsp. turmeric
½ tsp. garlic powder
1 tsp. onion powder
Salt & pepper
5lb. pork shoulder or Boston butt, cut into 2-inch cubes
In a large saucepan, melt the butter over medium heat and add the onions and garlic. Sauté, stirring occasionally, until onions are translucent. Add remaining ingredients in order through salt and pepper and bring to a boil, then reduce heat and simmer for 45 minutes. Place the pork in crock pot and pour sauce over top. Cook on low, 6-8 hours, until tender enough to pull with a fork. Let cool overnight.
The melted fat will have solidified on top of the meat and will appear bright yellow. Scoop it off with a spoon and discard. Remove the meat from the mixture and pull apart with fingers, discarding any connective tissue. Spoon some of the cooking sauce into the pork to moisten and flavor it and discard the rest.
Slow Cooker Pulled Pork
3 1/2 - 4 lb. Package pork carnitas (chunks of Boston butt roast)
16 ounce jar of barbecue sauce
12 ounce bottle of beer
8 ounce can of pineapple juice (You can add another 4ounces if you like but no more.)
pork rub consisting of onion powder, garlic powder, chili powder, smoked paprika, and black ground black pepper
1 large or 2 medium onions rough chopped
Put onions in bottom of slow cooker. Rub pork rub onto chunks of pork and put in crockpot.
Add barbecue sauce, dear, and pineapple juice to crockpot. Put the lid on and set too low for eight hours.
Remove pork to separate plate to cool. While pork is cooling. Strain and defat 4 cups of braising liquid. Put this liquid in a saucepan on medium heat and reduced to 2 – 3 cups. Be sure to bring liquid to boil to kill any lingering bacteria. Adjust sauce to taste. It may be necessary to add vinegar if the sauce is too sweet. It may need liquid smoke. You may want to add more barbecue sauce to thicken it. If you don't wish to use more barbecue sauce you could thicken the sauce with a teaspoon of cornstarch in a slurry.
Use two forks to shred pork. Discard excess fat. Add some of the braising liquid to the pork and mix. Serve on hamburger buns with a ring of sweet onion and some relish.
Use a whole bone in boston butt if you can't find carnitas.
I like Carolina vinegar style pulled pork, not the sweet one, and find a dry rub on the pork yields better tasting pulled pork. I do something along these lines.
I like the onions in the pulled pork and cut it a little finer than quarters.
I'm the same way. I avoid any that call for barbecue sauce in a jar, especially ones that are sweet. I'm from California, too (though not born and raised but more years than any other place in my life)--is there a connection? I don't follow the recipe exactly but play w/ it, depending on mood and company.
I use a basic barbecue rub (I think I use McCormick) on the pork and a little beer (Newcastle Brown Ale). Cook for 8 hours on low. Instead of sauce I like to toss the pulled meat with a vinegary sauce that I found for pulled chicken. http://www.foodandwine.com/recipes/pu...
For those people who prefer sauce I toss the meat w/barbecue sauce before serving. I do it kind of sparingly so people can use as much as they need.
My favorite is just what you said-home made BBQ sauce poured over a boston but and cook on low for 10+ hours depending on the temp of the crock pot. (My new crock pot cooks at a much higher temp then the old one.)
Once the pork is fall apart tender, remove from sauce and crank up to high. While the sauce is boiling, shred the pork with two forks or your hands. Then depending on whether you like saucy or dry either put back in the sauce before serving, or plate the pulled pork and serve sauce on the side.
Once thing I do that many have called me out on is defat my BBQ sauce after the pork is cooked. It takes longer because I strain the sauce and pour int a de-fatter, let cool slightly and then boil down the defatted sauce. I like the taste much better.