Guests - If You want access to member only forums on HSO. You will gain access only when you Sign-in or Sign-Up on HotSpotOutdoors.

It's easy - LOOK UPPER right menu.

  • Announcements

    • Rick

      Members Only Fluid Forum View   08/08/2017

      Fluid forum view allows members only to get right to the meat of this community; the topics. You can toggle between your preferred forum view just below to the left on the main forum entrance. You will see three icons. Try them out and see what you prefer.   Fluid view allows you, if you are a signed up member, to see the newest topic posts in either all forums (select none or all) or in just your favorite forums (select the ones you want to see when you come to Fishing Minnesota). It keeps and in real time with respect to Topic posts and lets YOU SELECT YOUR FAVORITE FORUMS. It can make things fun and easy. This is especially true for less experienced visitors raised on social media. If you, as a members want more specific topics, you can even select a single forum to view. Let us take a look at fluid view in action. We will then break it down and explain how it works in more detail.   The video shows the topic list and the forum filter box. As you can see, it is easy to change the topic list by changing the selected forums. This view replaces the traditional list of categories and forums.   Of course, members only can change the view to better suit your way of browsing.   You will notice a “grid” option. We have moved the grid forum theme setting into the main forum settings. This makes it an option for members only to choose. This screenshot also shows the removal of the forum breadcrumb in fluid view mode. Fluid view remembers your last forum selection so you don’t lose your place when you go back to the listing. The benefit of this feature is easy to see. It removes a potential barrier of entry for members only. It puts the spotlight on topics themselves, and not the hierarchical forum structure. You as a member will enjoy viewing many forums at once and switching between them without leaving the page. We hope that fluid view, the new functionality is an asset that you enjoy .
Sign in to follow this  
night bite

pulled pork

Recommended Posts

3-4lb pork roast covered in Carribean Jerk Seasoning.

Put it into the crock pot with some onions and garlic.

Fill up the crock pot about half way with Orange Juice and cook for about 4hrs.

Let cool.

Shred it up.

Put back in crock pot with about 1/2-1C more OJ and some Famous Dave's Rich & Sassy Sauce. I like a few dashes of Tobasco in mine.

Let cook on low for about 30 mins more.

Slap it on a bun with a slice of Swiss Cheese and a dill pickle slice. grin

Share this post


Link to post
Share on other sites

Season whole or portion of a pork shoulder (butt) with your favorite dry rub. put it in the smoker (I have a cookshack) with hickory or applewood at 225 degrees for as long as it takes to get to 190/195 degrees. Depending on size of meat can take up to 16 hours. I use a digital therm. that sticks in the meat and I can read from the outside. When the meat reaches aprox. 160 it will sit there for sometimes 2-3 hours (do not turn heat up or do anything at this time) this is called the plateau and is normal. when meat reached temp wrap in foil and put into a dry cooler with newspapers for at least 2 hours and up to 4. Remove, "pull" meat, and enjoy with a little mustard sop or BBQ sauce on an onion bun. Nothing better!

Share this post


Link to post
Share on other sites

Season whole or portion of a pork shoulder (butt) with your favorite dry rub. put it in the smoker (I have a cookshack) with hickory or applewood at 225 degrees for as long as it takes to get to 190/195 degrees. Depending on size of meat can take up to 16 hours. I use a digital therm. that sticks in the meat and I can read from the outside. When the meat reaches aprox. 160 it will sit there for sometimes 2-3 hours (do not turn heat up or do anything at this time) this is called the plateau and is normal. when meat reached temp wrap in foil and put into a dry cooler with newspapers for at least 2 hours and up to 4. Remove, "pull" meat, and enjoy with a little mustard sop or BBQ sauce on an onion bun. Nothing better!

opps, didn't notice you wanted a crock recipe.

Share this post


Link to post
Share on other sites

1 3 to 4 pound pork shoulder blade roast, 1 cup bbq sauce (you pick). Throw the bbq sauce over the raost cook on low in the crock all day, pull apart at the end. Add more bbq at the end if you want.

Share this post


Link to post
Share on other sites

I have used this one several times and it is easy and tastes great. I like to make up some coleslaw and slap it on the buns with the meat...Awesome!

1 (2 pound) pork tenderloin

1 (12 fluid ounce) can or bottle root beer

1 (18 ounce) bottle your favorite barbecue sauce

8 hamburger buns, split and lightly toasted

DIRECTIONS

Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.

Cole Slaw!

1/2 cup brown sugar

1/2 cup apple cider vinegar

1/2 cup mayonnaise

1 teaspoon celery seed

4 cups chopped cabbage

DIRECTIONS

In a large bowl, whisk together the brown sugar, apple cider vinegar, mayonnaise, and celery seed. Add cabbage and toss to coat.

Share this post


Link to post
Share on other sites

I smoked a pork butt for about 3 hours and then finished it with indirect heat on the weber for another 3 hours. Turned out great but what I am wondering is how you are supposed to pull the meat. I did it by hand and it took me about an hour. Is there a better way to do it?

Share this post


Link to post
Share on other sites

When I make pulled pork an 8 lb boston butt takes 10-12 hours on a 300-325 degree charcoal grill cooked indirectly to finish. Like BBQhead mentions I cook to 195 and monitor via a wireless thermometer so I don't have to open the barbacue much.

Share this post


Link to post
Share on other sites

Chaff when I have cooked PB it is so done that a fork will shred it very quickly. When the guys are up I will smoked it for 4 hours the day before and throw it in a crock pot in the morning on low while we are out fishing all day and diner is ready when we get back. I also like to make the cole slaw the day before to set the flavor.

Share this post


Link to post
Share on other sites

We just take our pork and throw it in the crock in the morning with Lawry's, pepper, onion slices and anything else I see in the cupboard that grabs me. Sits all day while at work on low. When we get home, we pull it out and cool for a short time or start shredding right away. We use a generous amount (LOTS) of a BBQ sauce we get from a small shop by Aberdeen ( can't remember the name off hand). It simply is the best pulled pork out there. I have tried many other sauces but none can touch it.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

Sign in to follow this  



  • Posts

    • $37 per year..... Or just find someone to buy you a 3-yr license for $42. Seem kinda goofy consider that stamps are the same price for both in-state and out-of-state  
    • Thanks for the info, I know most of us wheelhouse owners never got a license
    • Not sure why this posted three times and I can't delete any of them...
    • interesting read...
    •   A damper could be placed inline with the supply air duct to either mix outdoor air or recirculated return air, this is air going into the panel.  Modulate that damper with an actuator that is controlled by a simple temp sensor and modulating control, i.e. 0-10v signal.  
    • Had the soup last night and it was really good. The beans weren't too bad - I wouldn't say any mushier than they probably where right out of the can. Pretty similar to the texture of Bush's Baked Beans, so mushy, but I was worried they might be the consistency of refried beans after cooking on low call day in the crockpot. Going to try adding a little liquid smoke next time. That sounds like an interesting twist.
    • Anyone going up on the 8th? Rengel wants another shot at the prestigious Nord Lord title, and me too! And quickfishnoob. Pretty sure there's ice this time.
    • Anyone going up on the 8th? Rengel wants another shot at the prestigious Nord Lord title, and me too! And quickfishnoob. Pretty sure there's ice this time.
    • Anyone going up on the 8th? Rengel wants another shot at the prestigious Nord Lord title, and me too! And quickfishnoob. Pretty sure there's ice this time.
    • https://www.wired.com/2016/11/master-chemistry-juicy-tender-salmon/ No water bags necessary.
  • Our Sponsors