pulled pork recipe

Discussion in 'Community Board' started by muffyn, Jun 10, 2013.

  1. doxdogy

    doxdogy <font color=0000CC>Owned by doxies!<br><font color

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  3. aaarcher86

    aaarcher86 DIS Veteran

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    Easiest and best tasting pulled pork recipe I've come across:

    Pork butt/shoulder (however large will fit in the crockpot. Mine is usually 3 - 5 lb depending on the shape).

    Rub the shoulder with salt/pepper and toss it in the crockpot.

    Pour in 1/2 - 1c brewed coffee

    Toss in a few beef bullion cubes

    Add a few dashes liquid smoke

    Cook 8 hours on low (I always do 12 hours on low just for a little extra tenderness and ease in pulling).

    It'll fall apart making it super easy to shred. Easy and really delicious. My DH's family doesn't like BBQ sauce so having the pork taste good plain is a must! We'll just toss a bottle of BBQ sauce out and people can add it on if they feel like it. If it starts to dry out while in the crockpot after shredding during the event I'll just pour on a little more coffee to re-moisten.
     
  4. denisem

    denisem DIS Veteran

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    OP, I've never used a roaster oven, but I imagine it's similar to a regular oven recipe - just do it low and slow.

    I did a google and found a recipe for the Nesco that uses a modified version of a Pioneer Woman recipe - maybe this will help on your temps and timing:

    http://tidymom.net/2009/amazing-pulled-pork/
     
  5. Squirlz

    Squirlz DIS Veteran

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    My Wife has this down pat.

    6 tbs salt kosher
    8 tbs paprika
    5 tbs pepper
    6 tbs garlic powder
    3 tbs onion powder
    2 tbs oregano
    2 tbs thyme
    2 tbs mustard

    Rub the shoulder or butt and let it sit overnight.
    Cook low and slow in the oven to temp of 200degrees. Let rest 30 minutes before pulling.
     
  6. bookgirl

    bookgirl DIS Veteran

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    I actually do this in my crockpot it's the bomb and everyone loves it. It's probably the best amatuer pulled pork I've ever had. (not mine in particular, just flavor wise in general)
     
  7. muffyn

    muffyn "hmmm*

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    I am still confused about the pork
    went to walmart & they had 2 different types
    Pork shoulder picnic roast $1.38 lb
    Pork Shoulder Butt Roast $1.98 lb
    each almost 10 lbs (btw how much would that feed?)

    so which should I use? whats the diff?
     
  8. firecracker725

    firecracker725 Somethin' Clever

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    Not worth the price difference. Just get the picnic.
     
  9. Mickey'snewestfan

    Mickey'snewestfan DIS Veteran

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    I want to try that. I am rarely at home and awake for six hours straight, so I'd love a crockpot recipe and we like spicy in our family. How exactly do you do it?

    Onions in the bottom, sit the butt on top, pour the chiles and Dr. Pepper over, set it and forget it? How hot and how long?
     
  10. bookgirl

    bookgirl DIS Veteran

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    I do 8-10 hours on low. If I am pressed for time I'll do 2-3 hours on high then another 3 on low, but really low works best and I do it overnight lots of times so that I can just leave it on low for a long time.

    I also like browning it before hand so that you get a 'bark' on it.

    Onions on bottom, with butt sitting on it. Then chilis, then liquid, then brown sugar.

    If you put the chilies on top you get a less intense flavor so I leave 2 or 3 on top but put the rest around the bottom in the liquid.

    I add the sugar on top of the chilis after the liquid, so that it melts down and sort of carmalizes on top.

    I use one small can so if I'm going to make it for those who like the smoke flavor but don't want a kick I will put only half the can and then all the actual chilis on top.
     
  11. Mickey'snewestfan

    Mickey'snewestfan DIS Veteran

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    Thank you! Can I ask you more dumb questions from someone who doesn't cook much?

    1) When you say brown it, you would do that without any flavoring, because the flavoring is in the chili's and onions and Dr. Peppers right? Just put it in a pan with a little hot oil?

    2) I really really love cooked onions. Could I add more on the bottom?

    Thanks!
     
  12. bookgirl

    bookgirl DIS Veteran

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    I spray the butt with cooking spray, Salt Pepper on the outside of the butt heavy enough to 'see' but not a thick layer, a little more spray oil in the pan then lay each side until it is 'toasted' in color.

    I have totally skipped this step (well I still salt and pepper) if I was short on time. It tastes just as good, just no chared bites.

    You can add as many onions as you want, however the onions are just as spicy as the peppers and they are crazy hot (from sitting in the liquid) I always strain them out of the liquid after cooking. A little will go a long way.
     
  13. Katy Belle

    Katy Belle DIS Veteran

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    I have a 10 lb pork shoulder/butt in the oven right now! Its been there nearly 4 hours and smells great, but has a long way to go! I have it on 250.

    I use this recipe... I doubled the rub, because this particular shoulder is huge. It says "serves 8 with lots of leftovers... not in my experience! Especially once your removed all the fat, etc while pulling it. I did 4 lbs once, it fed 7 of us with just a little leftover. Everyone had at least 2 sandwiches though...because it is SOOOO good! Also, I don't put barbecue sauce on the meat, I put it on the side. Its so good without it!


    Ingredients ~
    3 to 4 lb Boston butt pork roast
    1 tablespoons olive oil
    1/3 cup water

    For the rub ~
    3 tablespoons paprika
    1-1/2 tablespoons salt
    1-1/2 tablespoons sugar
    2 teaspoons dry mustard
    1 tablespoon cumin
    1 teaspoon black pepper
    1 tablespoon garlic powder
    1/2 tablespoon onion powder
    1 teaspoon cayenne pepper
    Preparation ~
    Preheat the oven to 225°F.

    Prepare the pork ~
    Mix all of the ingredients for the rub together in a small bowl. Trim any large pieces of exterior fat from the pork if desired. Pat the rub mixture on all sides of the pork and place uncovered, in a dutch oven. Roast uncovered for 1 hour.

    Remove from the oven, brush with the olive oil, add the water, cover and return to the oven for about 5 more hours, until the pork is tender and pulls apart easily with a fork. Roasting time is about 90 to 100 minutes per pound.

    Transfer the pork to a large platter and allow to cool enough to handle. With two dinner forks, shred the meat into bite-sized pieces, removing any large chunks of fat in the process.

    Makes 8 servings (with lots of leftovers)
     

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