Anyone ever cooked with a crockpot without using any liquid???

I put a pork sholder roast in my crockpot with just some rub on it and cooked it for 6 hours, let it cool then put in the fridge overnight.

I'm going to slather it in BBQ sauce and cook it for several more hours today.

Seems like it should turn out like a baked roast ?

Love experimenting...Hope I didn't wreck some good pulled pork!

Virgil B.

Never tried it but saw a recipe somewhere that called for a whole roasting chicken done the same way.

Good luck. Pulled pork next week off the WSM or maybe the medium BGE.

I'll post back tomarrow after the pork is done, and let you'all know how it turned out or didn't turn out.

Virgil B.

I've done pulled pork thataway. I'll rub it, brown it on the grill, and then crack pot it. The shoulder makes plenty of 'juice'.

I've also done whole chicken thataway too - both thawed and frozen. As you might imagine, a frozen chicken takes longer. Always use a thermometer.

A little garlic and poultry seasoning and set it on high.

We use it dry pretty frequently. Toss in a chuck roast (or rump, or eye of round, or whatever's on sale ), and give it maybe 1/4 c. water, salt, pepper, then go to work & let it get happy all day. We get 2-3 cups of juice out of it, depending on the size of the chunk o' meat.

If we cook it on low, we can slice it. On high, we shred it for sliders.

I did one for the boys yesterday, trying a completely frozen chuck for the first time. It ran on High from 7 am - 2 pm, then I put it on low 'til 5:30 pm. The fat pulled away easily, & I shredded the rest. I ran the drippings through the gravy separator so we could have dipping sauce. The boys were gettin' down on it, piled up on some soft white dinner rolls.

Tell us how yours turns out.

FC

we do whole chickens all the time. theres plenty of grease in a chicken. i dry season them heavily and let them cook.

Cooked my pork sholder on low...Should have cooked it on high. It had a bunch of grease in the bottom of the pot after the first 6 hours cooking, then setting over night.
It turned out greasy with not much flavor.
I put 1/2 cup of apple juice in the bottom for the second 6 hours. It didn't need the moisture.

It was done enough to pull apart easily, just kinda bland.

Next time I'll brown it first, then cook on high.

Live and learn.

Virgil B.

I cook dry most of the time, on a rack for something fatty like pork. Generally I go for whatever pork shoulder cut is on sale, more flavor. Brown thoroughly first (more flavor), season, and cook 'er hot until it comes up to done temperature. Then low until I'm ready for it, to get it tenderer. Enough moisture comes with the meat.

nighthawk,

Thanks for the tips!

Gotta try this again and see if I can get it right!

Virgil B.