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A R Johnson

pork roast

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slow cooked pork roast/pulled pork with mexican spices sprinkled with cilantro after slow cooking is delicious.

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Pulled Pork RBBQ

4lb pork roast

2 liter bottle of root beer

1 chopped onion

your favorite bbq sauce, about 20oz.

Put roast and onion in crock pot and cover with root beer. Cook on low for about 10 hours. Pour off root beer, shred meat with a fork, and stir in BBQ sauce. Cook on low for about 1 more hour. You can eat it right away, but it's even better if you let it sit in the fridge overnight.

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This one is darn tastey.... I posted it a while ago...

Quote:
MMM MMM MMM in burritos, tacos and even with eggs for breakfast...

Ingredients

1 teaspoon salt

2 teaspoon garlic powder (I use 3-4 cloves fresh garlic)

2 teaspoon ground cumin

1 teaspoon crumbled dried oregano

1 teaspoon ground coriander

1/4 teaspoon ground cinnamon

1 (4 pound) boneless pork shoulder roast

2-3 bay leaves

1 can chicken broth (10-12 oz)

I start by combining all the seasonings and rubbing down the pork. Get a big skillet hot and put a little oil in skillet. (traditionally you'd use lard which does leave a nice crispy outer surface) quickly sear the roast on all sides till browned. Put bay leaves on bottom of slow cooker, put roast on top of them and pour broth around roast. I put fresh garlic in at this point also.

Cook on low all day, remove roast shred into small chunks with 2 forks... it will shred very easily. I get my big cutting board out and chop it with a cleaver like they do in Mexico... Use juice in cooker to moisten meat to your liking...

Bye Bye Chipolte.

Good Luck!

Ken

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Last one I did in the crockpot, I put on the smoker for a few hours first. Really gave it a lot of extra flavor along with a nice bark. You could also add a smoked pork hock for the same effect, I did both and was the best ever!

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I love carnitas, pork cooked mexican style. I see a bunch of recipes when I google "slow cooker carnitas". I haven't made them so I don't know which are best. Check it out.

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I like the pulled pork and carnitas ideas. Lots of flexibility with what to do with it. I have a bag of smoked pork in the freezer. Next weekend will be a dock putting in party on the Ann River. Going to make some dough and do pulled pork pizza on a stone out one the grill one day and smoke a brined, bacon wrapped venison roast the next.

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take a jar of Valsic saurkraut, pour off the juice and rinse in colaner. Add carroway seed, baby carrots, cubed potatoes. Take your boston butt (shoulder roast), season with salt, pepper and granulated garloic powder and sear it in a heavy pan (cast skillet) Put it in a crock pour the kraut combination over the roast and let er go til "fall apart" tender.

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  • Your Responses - Share & Have Fun :)

    • My slicer works well yet at 130 and it's not almost fully cooked.
    • Thanks for some of the tips. I will try it in the next couple of weeks when i have time. I have read to smoke till about 150 internal temp does it make a diffrence if it goes to 130 or 150?
    • that makes 2 of us. Not sure what the deal is but going back and looking at old posts its doing the same to those pics as well. and there were no issues with those prior.   maybe has to do with the site being down over the weekend and some changes were made? @Rick
    • Looks good to me rundrave.  Is it just me or my phone, but the pics are on roids and I need glasses to read what's typed all of a sudden...
    • I've done both wet and dry brines with much better results with the dry. As grainbelt stated you can mix up whatever sweetness you like. Here's a simple one but pretty good. Its ALL per pound of meat.   1- Tbsp of tenderquick  1.5 Tbsp brown sugar  1/4 tsp black pepper  1 tsp garlic powder ( optional) Mix all the spices together and coat the belly , depending on the size you might have to cut it in half,  this is when you do that and stuff em in two 2 gallon ziplocs.   You can add some maple syrup to the bags as well,flip them  every day for 6 or 7 days then rinse them off real well,  put them on a wire rack and place back in the fridge uncovered. Next day smoke , and like grainbelt said your target internal temp is around 130, let them cool off and wrap up in plastic wrap for the next day of slicing. It might sound a lot of steps but its not that bad, with great results!! Good luck.    
    • If anyone here is in the market for an electric smoker, give me an IM. I will soon be listing my MES 40 that has only been used 1 time. It is barely even seasoned!
    • Not yet, but I have been thinking of trying one....
    • I figure any fish that doesn't get into my boat was a wall-hanger for sure. 😀
    • I've never bought a car/truck over $15K, so yeah.  It would take a powerball jackpot before I was in the market for a dealer showroom boat.