Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Pulled pork recipe?

Anyone have a great pulled pork recipe for a slow cooker? (crock pot)

Something easy, that I can just dump ingredients and a shoulder roast in, and let it cook?

Got a GREAT buy on pork shoulder roasts for 77 cents a lb.

Bought four of them and plan on freezing three, and cooking one for pulled pork sammies.

Thanks! Virgil B.

I cheat and use the crackpot often.

I score the surface crosshatch style with a knife. Rub in plenty of your favorite pork rub. I put it on the grill to put a scorch on all sides, then into a preheated crock*. Cover with a large onion, chopped.


*I put a half cup of water in the crock on high. Dump it before loading the shoulder.

yeah, throw it in a crock pot on low with lots of Lawry's seasoned salt. I often use a McCormick Pork Gravy Mix with a cup of water added to the pot as well.

Rib Rub
½ cup Sugar
1 cup Brown Sugar (dried)
1 cup Morton’s Kosher Salt
4 Tablespoons Chili Powder
1 Tablespoons ground Cumin
4 teaspoons ACCENT
3 teaspoons Cayenne Pepper
4 teaspoons fresh Black Pepper
4 teaspoons Garlic Powder
4 teaspoons Onion Powder
Rub on the ribs two hours before placing on smoker

Sorry, we tried the slow cooker method. No comparison.

I’ve used smooth stones, about size of silver dollars in bottom of slow cooker(of course cleaned and sanitized) to keep the meat off the bottom. They get real freakin hot too! Season per choice. Meat on rock, dry. Add liquid around end or edges wo touching protein. It’ll steam and steep and cook to an extremely fine finish. Meat doesn’t just lay there in liquid. Of course, many like it that way. Remove and foil wrap. Fish out the stones and the liquid and fat will aid in some serious jus or bbq sauce. YMMV.

Just put it in the oven
on 275 covered overnight... it will fall to pieces. Use any salt/pepper, sauce or rub you like. Easiest and best.

Do you use smoked ribs to make pulled pork?

Yes, but we pull using our teeth on ribs.

The rub works on all pork

Good idea to have the meat on a raised rack to catch all that grease.

In the sticky up top in 2011 recipes started by rob_p there is a Dr pepper pork recipe that is very good.

Ymmv

How about Mississippi pot roast style?

This.

Continue pls

A lot of work cooking it for just the two of us, but we do really enjoy Jack Daniels Pulled Pork on toasted Kings Hawaiian Rolls topped with a little long cut cole slaw once a month or so.

We have done a couple similar to that in the InstaPot. Have used chicken and pork too. All seems to turn out well.

I've done beef and deer that way. We really like it

I have used this before
Spicy Dr Pepper Pulled Pork

2 whole Large Sweet Onions
1 whole Pork Shoulder (Butt) about 5 To 7 Pounds
Salt And Freshly Ground Black Pepper
2 cans (7 Ounce) Chipotle Peppers In Adobo Sauce
2 cans Dr. Pepper (I used 20 ounces from a large bottle)
1/2 tsp Cumin
2 Tablespoons Brown Sugar

Preheat your oven to 325 degrees.

Peel the onions and cut them into wedges. Place them in the bottom of a large dutch oven, sprinkle cumin across the top of the onion wedges.

Salt and pepper the pork roast, then set it on top of the onions in the pan.

Pour the cans of chipotle peppers over the pork (including the sauce.) Now pour in both cans of Dr Pepper. Add brown sugar, stir in. (After 4 hours of cooking I tasted the sauce for the balance of heat against sweet, which led to me using an extra tablespoon of brown sugar).


Put the lid tightly on pot, then place pot in the oven. Cook for at least six hours, turn the roast two or three times during the cooking time. After 6 hours check the meat, it should be falling apart (use two forks to test.) If it�s not, return to the oven for another hour.

Take the meat out of the pot and place on a cutting board. Use two forks to shred meat, pick out any large pieces of fat and discard. Strain as much of the fat off the top of the cooking liquid as you can and discard. Return the shredded meat to the cooking liquid, and keep warm until ready to serve (I placed it in the oven, covered at 200 degrees).

This.

It's good.