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re: Looking for Tips on a Pulled Pork Recipe for a Slow Cooker
Posted on 7/17/12 at 12:51 pm to GynoSandberg
Posted on 7/17/12 at 12:51 pm to GynoSandberg
Put veggies in slow cooker put butt in smoker for 8 hours at 200 after brining for 24 hours. Remove butt and slap your grandma.
You are welcome.
You are welcome.
0
Posted on 7/17/12 at 12:54 pm to Rohan2Reed
quote:
If you like a mustard/vinegar based sauce try this:
1 1/2 cups prepared yellow mustard
1/2 cup packed brown sugar
3/4 cup cider vinegar
3/4 cup beer
1 tablespoon chili powder
1 teaspoon freshly ground black pepper
1 teaspoon freshly ground white pepper
1/2 teaspoon cayenne pepper
1 1/2 teaspoons Worcestershire sauce
2 tablespoons butter, room temperature
1 1/2 teaspoons liquid smoke flavoring
1 teaspoon Louisiana-style hot sauce, or to taste
This is very close to what I've done in trhe slow cooker for a few parties. I prefer the Carolina vinegar type sauce as opposed to the typical red BBQ sauce for pulled pork. I've always gotten raves.
Posted on 7/17/12 at 1:36 pm to awagley101
Put your wild hog and Boston butt in that bad boy,(fat side up) wit about an inch of water, maybe a lil apple juice/cider, and season it however you like your BBQ ... (maybe a lil liquid smoke if you like that kind of action) ... leave that in for 8-10 hours, (i usually put it on in the AM and its ready for dinner) ... take it out of the cooker, as it will be swimming in fat and juices( you wanna scoop it from the bottom, as it will try to fall apart), lop that layer of fat off, and it should just crumble in an aluminum pan if you just press it with a spoon. That one bone should pop right out clean as a whistle. Mix with your favorite sauce, and serve on whatever bun/bread floats yer boat. Go get a buncha them 5 for $1 pistolettes from Albertson's.
Posted on 7/17/12 at 1:47 pm to unclebuck504
Rub with seasoning. Place fatty side up in deep pan in the oven at 275 degrees, uncovered. Leave for 8 hours. Enjoy.
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