- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Pulled pork in a crock pot
Posted on 10/21/11 at 10:43 am to Rohan2Reed
Posted on 10/21/11 at 10:43 am to Rohan2Reed
quote:with pulled pork in their crockpot either
nobody is winning any bbq competitions
0
Posted on 10/21/11 at 10:54 am to Rohan2Reed
This is Nik Nik's. I'm trying to find the other one, but you can make slaw and add blue cheese and you can make a vinegar based version or a mayo based version or a mixture of both.
Uncle Lee-Bird's Blue Cheese Cilantro Cole Slaw
Ingredients:
1 pkg shredded cole slaw
1/2 bunch of cilantro (stems picked off)
4 Tbs mayo
3 Tbs apple cider vinegar
1 packet Splenda
1 1/2 Tbs honey
1/2-1 cup crumbled blue cheese (depending on how strong you like it)
Salt and cracked black pepper to taste
Directions:
Combine all ingredients except the blue cheese in a large mixing bowl
Make sure that the mayo and the vinegar combine evenly
Fold in the blue cheese
Put in the fridge to chill for at least an hour...this allows the flavors to get familiar with each other if you know what I mean.
You can add in additional mayo and/or vinegar depending on how juicy your like your slaw.
It can be served without chilling but you will definitely taste the difference when it sits for the specified time.
Uncle Lee-Bird's Blue Cheese Cilantro Cole Slaw
Ingredients:
1 pkg shredded cole slaw
1/2 bunch of cilantro (stems picked off)
4 Tbs mayo
3 Tbs apple cider vinegar
1 packet Splenda
1 1/2 Tbs honey
1/2-1 cup crumbled blue cheese (depending on how strong you like it)
Salt and cracked black pepper to taste
Directions:
Combine all ingredients except the blue cheese in a large mixing bowl
Make sure that the mayo and the vinegar combine evenly
Fold in the blue cheese
Put in the fridge to chill for at least an hour...this allows the flavors to get familiar with each other if you know what I mean.
You can add in additional mayo and/or vinegar depending on how juicy your like your slaw.
It can be served without chilling but you will definitely taste the difference when it sits for the specified time.
Posted on 10/21/11 at 10:57 am to Gris Gris
R2R, this is the one my friend uses. She got it from a restaurant in Charleston, SC.
Virginia's on King Blue Cheese Coleslaw Recipe
4 cup Mayo
½ # Crumbled blue cheese
½ cooked diced bacon
2 oz Red wine Vinegar
2 oz honey
Salt and pepper to taste
Combine all of this and mix with shredded cabbage.
Virginia's on King Blue Cheese Coleslaw Recipe
4 cup Mayo
½ # Crumbled blue cheese
½ cooked diced bacon
2 oz Red wine Vinegar
2 oz honey
Salt and pepper to taste
Combine all of this and mix with shredded cabbage.
Posted on 10/21/11 at 11:10 am to Rohan2Reed
My pleasure, R2R. If you make any of them, let me know and if you have changes, I'd like to know those, also. I'm always tinkering with recipes.
Posted on 10/21/11 at 11:14 am to Gris Gris
Gris I think you have inspired me to make cole slaw tomorrow also. Thanks.
Posted on 10/21/11 at 11:18 am to madamsquirrel
quote:
Gris I think you have inspired me to make cole slaw tomorrow also. Thanks.
Report back. I'm craving some pulled pork and slaw, now, myself.
Posted on 10/21/11 at 11:25 am to yomamak
Just did one last week. Though I did mine on the stove top in a cast iron pot, on low. Pretty much the same thing. I'll give instructions based on a slow cooker (Crock Pot).
Liberally rub the entire roast with whatever is your go-to rub. Sear in a bit of oil in a skillet til every side is good and browned (all 6 sides).
Place Butt in slow cooker and pour beef stock until half of the roast is covered. I add some worcestershire and maybe a bit of Dale's. Chop up a med onion of your liking and add.
Let it go for about 4 hours on low. Flip it and let it go at least 4 more hours, until it pulls apart easily. (If you want to do potatoes and carrots, put them in only for about the last 2 hours).
Take the Butt out and pull it apart into shreds. Now, you have 2 choices. You can add the pulled pork back in and let it go on low for another hour. OR, strain the liquids from the crock pot, add the liquid back into the skillet you originally used, add some flour, and simmer to make the best gravy ever.
Either way works great.
Liberally rub the entire roast with whatever is your go-to rub. Sear in a bit of oil in a skillet til every side is good and browned (all 6 sides).
Place Butt in slow cooker and pour beef stock until half of the roast is covered. I add some worcestershire and maybe a bit of Dale's. Chop up a med onion of your liking and add.
Let it go for about 4 hours on low. Flip it and let it go at least 4 more hours, until it pulls apart easily. (If you want to do potatoes and carrots, put them in only for about the last 2 hours).
Take the Butt out and pull it apart into shreds. Now, you have 2 choices. You can add the pulled pork back in and let it go on low for another hour. OR, strain the liquids from the crock pot, add the liquid back into the skillet you originally used, add some flour, and simmer to make the best gravy ever.
Either way works great.
Posted on 10/21/11 at 11:27 am to Gris Gris
My wife did this one for a baby shower and it turn out really good. It uses Ginger Ale.
Ingredients
4 lbs pork roast ( shoulder or butt)
2 large onions
1 cup ginger ale
1 (18 ounce) bottles favorite barbecue sauce ( I like Sweet Baby Ray's) barbecue sauce, for serving (optional) Directions
Slice one onion and place in crock pot.
Put in the roast and cover with the other onion, sliced. Pour over the ginger ale. Cover and cook on LOW for about 8 hours.
Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.
Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 3 to 4 hours on LOW.
Ingredients
4 lbs pork roast ( shoulder or butt)
2 large onions
1 cup ginger ale
1 (18 ounce) bottles favorite barbecue sauce ( I like Sweet Baby Ray's) barbecue sauce, for serving (optional) Directions
Slice one onion and place in crock pot.
Put in the roast and cover with the other onion, sliced. Pour over the ginger ale. Cover and cook on LOW for about 8 hours.
Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.
Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 3 to 4 hours on LOW.
Posted on 10/21/11 at 12:24 pm to yomamak
Dr. Pepper?
Posted on 10/21/11 at 12:34 pm to OBUDan
quote:I have seen recipes that use this like the one above that uses ginger ale.
Dr. Pepper?
Posted on 10/21/11 at 1:08 pm to madamsquirrel
quote:
I have seen recipes that use this like the one above that uses ginger ale.
Yeah, I don't have a crock pot, but my buddy used DP and said it was awesome.
Posted on 10/21/11 at 4:23 pm to OBUDan
I use coke. Boston butt, 1 20 oz coke, low 8 hours. Drain coke, pull bone, shred, pour bbq sauce on ( i use sweet baby rays) and on low for another hour. It's excellent and literally the simplest recipe.
Page 2 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News