Pulled pork and chicken

[Cogswel_Cogs]

So I made a batch of pulled chicken and pulled pork. Made them together in the same dutch oven and it worked really well. Only I use the pork butt or shoulder with the bone(the cheapest one) in it, and had to use a small one. But there is so much fat on the small ones. Does anybody use other pork cuts for pulled pork.

 

[mamamary]

I guess this is cheating but in Aldi you can buy the pork already cooked and shredded. It is delicious and not any fat at all,

 

[bcwife76]

I actually use pork tenderloin for my pulled pork in the crockpot. Zero fat but still lots of flavour. One makes enough for our family of 4 so if I'm having people over I usually use two tenderloins and then double my sauce recipe

 

[SteveH]

I don't crock pot my meat, but I do prefer a bone-in pork shoulder - trim excess fat and leave about 1/2" and smoke for about 8 +/- hours. I find the bone-in enhances the flavor

 

[JaxDad]

I actually use pork tenderloin for my pulled pork in the crockpot. Zero fat but still lots of flavour. One makes enough for our family of 4 so if I'm having people over I usually use two tenderloins and then double my sauce recipe

Is that Carolina style sauce? It’s so awesome on pulled pork!

 

[barkley]

when costco has the insanely good sales on the mutant tenderloins we buy one and break it down to do batches of pulled pork. if i'm doing it-it's the crock pot/can of soda method, if dh is doing it-it's the big green egg/smoked low and slow method.

 

[bcwife76]

Is that Carolina style sauce? It’s so awesome on pulled pork!

I don't think so? It's very simple -a bottle of bbq sauce, 1/2cup of italian salad dressing, 1/4 cup of brown sugar and 2TB of worcestershire sauce.

 

[luvnwdwgal]

Bone-in pork butt is the best. Yes, it has fat but it’s not hard to scrape the fat cap off and pick out the rest as you’re shredding it. A few extra minutes is worth the taste and texture.

 

[JaxDad]

I don't think so? It's very simple -a bottle of bbq sauce, 1/2cup of italian salad dressing, 1/4 cup of brown sugar and 2TB of worcestershire sauce.

That doesn’t sound like Carolina style, but it does sound delicious! I love Worcestershire sauce!

 

[BayouQueen]

I usually use the "country ribs." They are meaty and I think less fatty than the pork butt. Still fatty, but maybe less so.

 

[LoveSpringsteen]

I use pork loin in the crockpot with the BBQ sauce. I know you’re supposed to use bone in, but I prefer using the pork loin and it comes out great.

 

[nw6675]

Boston butt or bone in shoulder, too. Fat cap up and then just carefully remove it. Usually only left with a bit of fat to pull out.

Vinegar, crushed red pepper. Garlic powder, and salt.. Eastern Carolina girl here.

And Texas Pete never hurts.

 

[tarheelmjfan]

Is that Carolina style sauce? It’s so awesome on pulled pork!

You'll probably need to be more specific. North Carolina has three types of bbq sauce based on region. I can't speak for South Carolina.

 

[gmi3804]

Pork loins or tenderloins are way too lean for long smokes/braises, and will not “pull.” Shoulders or butts have the connective tissue that’s required for long cooks, and need to be cooked to 200 degrees, by which time the tissue will have broken down and create tender meat. Any fat can be discarded at the end of the cook, if desired.

 

[Cogswel_Cogs]

The one I use is the bone in. But when I made last time - I had to buy smallest one so I could fit. And small ones fat to usable meat content was my problem. I like the pork but kids like the chicken.

 

[mjkacmom]

I just use a pork loin from Costco in the slow cooker. I love the pork tenderloins from there, vacuum sealed so I just toss them in the sous vide for a couple of hours and finish in the pan or on the grill, always perfect.

 

[Stratman50th]

I use pork shoulder, no bone. It's the one that's tied together.

 

[Christine]

For "cheat" barbeque, I always use a pork tenderloin in the crockpot. It's fine, but it's not the right texture for really good barbeque. It's either the butt or shoulder that does the best, but more work for sure.

 

[disneyseniors]

I have a pork sirloin in the crockpot right now, LOL. It is a very nice piece of pork, no bone, and a little fat. It is doing fine and I can fork it and get it pulled apart easily. I usually buy a loin without the bone and it works well for us.

 

[gmi3804]

I can't imagine how dry a tenderloin or pork loin would be after being in a slow-cooker for a half dozen hours. A whole tenderloin is roasted perfectly at 450 for 20-25 minutes.