Crock pot pulled pork bbq

[myst173]

Making pulled pork bbq in the crock pot today. Started with about 6 lbs of bone in pork. Rubbed down the outside with sea salt and fresh cracked pepper. Put in crock pot at low heat with just enough water to come up to 1/2 way up the meat, Cooked for 6 hours on low heat flipping it over about 1/2 way and adding back in enough water to come back up to 1/2 way up the meat. Pulled it out and cut from bone into chunks a couple inches in size.

Poured out the pork broth into a container to cool off and then freeze later, this will become the base for corn bread dressing sometime in the near future, That's why up to this point it was just simply salt, pepper, water and pork.

Returned the meat to the crock pot and mixed up some bbq sauce, going with a vinegar pepper based one this time. I tripled the batch size of the marinade from the thread I did about spicey/sweet beef jerky and made enough to cover the meat and to have some left over in case anyone wanted to add some to their sandwich for more heat when it's time to eat.


Now for the next couple hours I'll go in the kitchen from time to time and use a couple forks to rip it into smaller pieces. Sharp eyes will notice that the pork wasn't 100% cooked to temp near the bone, so this gives it time to finish cooking and for the flavors to cook into the meat. I'll add a little sauce as needed to keep the meat moist while it finishes up.

 

[pinkbunny]

 

[Catfish]

That looks like a delicious pork stew

 

[myst173]

View attachment 599311

LOL, I live in the upstate of SC, so 10 minutes driving in different directions gets me tomato based, vinegar based, mustard based, dry smoked or brisket, I like it all.

 

[MrBitey]

That looks like a delicious pork stew

Exactly. Words matter. Tradition matters. It's not pulled pork barbecue if it's not done the traditional way. But it can still be tasty!

 

[CZfool68]

I just cried a little,

 

[Jerzsubbie]

I did something similar last week. Used one of the $0.99/lb pork shoulders from Harris Teeter that they had on sale a few weeks ago. I went with a garlic BBQ dry rub, added more seasoning after I cut the meat from the bone, and it came out great.

Perfect thing to cook on a busy day working from home and enough for my house to eat for a week!

I’m no chef by a long shot, but I’ve been working on my oven ribs and crock pot pulled pork lately. Crock pot pulled pork is really easy!

 

[jimmyjames8]

My search is over for rub recipes, Rufus Teague Meat Rub is the one. I havent tried them all but Ive tried making a lot of rubs and after discovering this, its my go to rib rub. No reason it would not be good on shoulder or butt. I smoke my ribs and my butts. Cant get smoke from a crock pot unless its from a bottle.

 

[Took]

Looks great. I do something similar with deer meat to make tacos. I typically use a mix of Sweet Baby Rays and George's.

 

[HMP]

I do this often. Put a butt or shoulder in the crock pot, a LITTLE bbq sauce. And then just let it go for 8 hours.
Its alright.

 

[Infamous1]

Wife does this with whole pork loins. They are dang good!!

 

[Lager]

Think its called poached pork and not BBQ, but I've done it and it feeds the masses easily.

 

[myst173]

That looks like a delicious pork stew

Not really, there's no milk or cream, and the finished product wont be sitting in sauce like that. Really not that much difference than someone doing a brine bath for something they're going to smoke.

 

[myst173]

Exactly. Words matter. Tradition matters. It's not pulled pork barbecue if it's not done the traditional way. But it can still be tasty!

LOL, show us on the doll where the bad man touched you after promising you pit smoked bbq from a crock pot.

Seriously dude, the thread title is Crock pot pulled pork bbq, it's cooking in a crock pot, it's pork, it's going to be bbq flavored and it's pulled apart. There's like a good dozen different ways I know to make traditional BBQ from all over the world. Unless you're cookin an animal skin on in the coals with its belly stuffed full of whatever wild onions, nuts and berries you were able to scrounge up that day you're not cooking "traditional" as the cavemen did.

 

[Chdamn]

It’s called carnitas.

 

[myst173]

Finished cooking, after a couple more hours in the crock pot every hour or so I'd rip it apart into smaller and smaller pieces, and the sauce had cooked down, I pulled the meat, let sit on some paper towels for a few minutes to soak up the excess sauce and transfered over to a dish for keeping in the fridge.

It's moist and juicy, but not wet.

Flavors are all soaked into the meat, spices are distributed nicely, it's going to make great sandwhiches.

And I guess just to continue pissing off the purists, I'll be enjoying this with another abomination to god and NC.

 

[myst173]

It’s called carnitas.

Lol, nope. not cooked in wine or fruit juice either..

 

[Burt Gummer]

It’s called carnitas.

By the recipe we use, sure nuff

 

[Mitch Rapp]

This whole thread

 

[pinkbunny]

LOL, show us on the doll where the bad man touched you after promising you pit smoked bbq from a crock pot.

Seriously dude, the thread title is Crock pot pulled pork bbq, it's cooking in a crock pot, it's pork, it's going to be bbq flavored and it's pulled apart. There's like a good dozen different ways I know to make traditional BBQ from all over the world. Unless you're cookin an animal skin on in the coals with its belly stuffed full of whatever wild onions, nuts and berries you were able to scrounge up that day you're not cooking "traditional" as the cavemen did.

So there's this movie that came out in 2016.
It has ghosts.
It has people that bust them.
It has Bill Murray in it.

Is that a real Ghostbusters movie?

 

[MrBitey]

And I guess just to continue pissing off the purists, I'll be enjoying this with another abomination to god and NC.

Sorry, I was trying to be funny and missed the mark. The end result looks great, and I'll definitely be on the lookout for the Funyuns Lays!

 

[Pogue]

Had to rescue a smoked pork shoulder one time with the crock pot because the smokers element was failing. My only disappointment was that it softened the bark. I’d have to give this a shot with different expectations.

 

[Lager]

Had to rescue a smoked pork shoulder one time with the crock pot because the smokers element was failing. My only disappointment was that it softened the bark. I’d have to give this a shot with different expectations.

Its actually very good and easy to make.

 

[Rune]

LOL, I live in the upstate of SC, so 10 minutes driving in different directions gets me tomato based, vinegar based, mustard based, dry smoked or brisket, I like it all.

Good on ya, fellow equal-opportunity BBQ lover!

We lived in Sparkle City for a few years, and I was born in Charleston. My wife (whose family is from the NC Triad) has never understood my occasional craving for mustard-based. My joke was always that that eastern vs. western NC debate is all too northern for me. I’ll happily eat it all though - and have the cholesterol levels to prove it! 😅

 

[cold1]

I wonder how this would do on chicken. My wife has developed the allergy to red meat (alpha gal) so we have had to change our eating habits.

 

[BigWaylon]

I wonder how this would do on chicken. My wife has developed the allergy to red meat (alpha gal) so we have had to change our eating habits.

This was a staple in our house for many years…just don’t think we’ve made it recently. Good for tacos, burritos, or quesadillas. Or served on top of rice. Or on top of a baked potato. Or any other way you can think of.



Shred it up towards the end and let it sit in the liquid at least 10 minutes before eating.

 

[cold1]

This was a staple in our house for many years…just don’t think we’ve made it recently. Good for tacos, burritos, or quesadillas. Or served on top of rice. Or on top of a baked potato. Or any other way you can think of.

View attachment 613742

Shred it up towards the end and let it sit in the liquid at least 10 minutes before eating.

Thanks. We will give it a try.