Crock Pot Pulled Pork

[holmsvc]

With the cold weather and not wanting to take a day off from ice fishing on the weekends I was thinking about doing a 7 lb pork butt in the crock pot for pulled pork. I know it won't be as good, but on the days that would be nice enough to use my electric smoker I want to be on the ice.

Does any one have a good recipe for pulled pork in the crock pot?

[Lip_Ripper Guy]

I don't know that you need to change a recipe too much from a regular pulled pork recipe. I'd use a normal rub and then throw in a can of chicken broth, and a couple tablespoons of apple cider vinegar for liquid.

[Jim Almquist]

You could also put in a tablespoon of liquid smoke for a little more flavor. Even when I smoke my pork I like to add more rub to the shredded pork for added flavor.

[DonBo]

I've made this a few times and turns out great every time. Takes some prep work and could be made a day ahead and reheated. My Crock Pot was not big enough to handle all this, so used a roasting pan, covered with foil and left in the oven overnight at 250.

I do try to smoke the roast for a couple hours first, but the ham hocks really add enough smoky flavor without that step.

North Carolina Pulled Pork

America's Test Kitchen Recipe in slow cooker revolution

6 Tablespoons dark brown sugar

1/4c sweet paprika

2 Tablespoons chili powder

1 tablespoon ground cumin

salt and pepper

1-5lb boneless pork butt roast (trimmed of fat and quartered

3 smoked ham hocks, rinsed

2 cups low-sodium chicken broth

1c cider vinegar

3/4 cup ketchup

1 1/2 teaspoons liquid smoke

1. Combine 3 tablespoons sugar, paprika, chili powder, cumin, 2 ts salt, and 1 tablespoon pepper in bowl. Stick pork all over with fork. rub the sugar mixture over pork, wrap tightly in plastic wrap and refrigerate for 8 to 24 hours

2. place ham hocks in slow cooker. Unwrap pork and place on top of hocks. Pour broth over pork, cover, and cook until pork is tender, 9-11 hrs on low or 5-7hrs on high.

3. Transfer pork and hocks to large bowl, cool slightly and shred, discarding skin, bones, and excess fat, cover and keep warm. Settle the braising liquid for 5 min remove fat from surface using a large spoon.

4. Strain liquid into a saucepan and simmer until thickened and measures 1 cup (20-30 min) Whisk in vinegar, ketchup, liquid smoke, and remaining sugar. Bring to a simmer. Season with salt and pepper to taste.

5. Toss shredded pork with 1 and 1/2 cup sauce, add more as needed to keep meat moist. Serve with remaining sauce.

[Dusty]

Simple is sometimes better

5lb to 7lb pork butt

12oz can of A&W Root Beer

1 bottle of your favorite BBQ sauce

Cut the butt in chunks. Put it in the crockpot, pour the root beer and BBQ sauce in, cook until it falls apart.

I got this from a web site called allrecipes. It got such rave reviews that I had to try it and boy is it great. I top it off with a little slaw.

[mskyfshntchr]

Simple is sometimes better

5lb to 7lb pork butt

12oz can of A&W Root Beer

1 bottle of your favorite BBQ sauce

Cut the butt in chunks. Put it in the crockpot, pour the root beer and BBQ sauce in, cook until it falls apart.

I got this from a web site called allrecipes. It got such rave reviews that I had to try it and boy is it great. I top it off with a little slaw.

Mine is similar.

Roast into crock

Fill crock with root beer- leave an inch or so from top

Roast over night or all day. I go on high.

Take pork and juices out- keeping the juices. Shred pork and return to crock. Add juices and BBQ sauce til it is where you want it. Add too much juice and it becomes quite runny. But, the consistency is up to you.

Run it on high for an hour or so and it should be ready- stir if needed.

I do it this way, if I don't use the smoker. It is a nice sweet sammy.

[minky]

Never tried root beer, I will be trying this soon!

[thirdeye]

I've made this a few times and turns out great every time. Takes some prep work and could be made a day ahead and reheated. My Crock Pot was not big enough to handle all this, so used a roasting pan, covered with foil and left in the oven overnight at 250.

I do try to smoke the roast for a couple hours first, but the ham hocks really add enough smoky flavor without that step.

North Carolina Pulled Pork

America's Test Kitchen Recipe in slow cooker revolution

6 Tablespoons dark brown sugar

1/4c sweet paprika

2 Tablespoons chili powder

1 tablespoon ground cumin

salt and pepper

1-5lb boneless pork butt roast (trimmed of fat and quartered

3 smoked ham hocks, rinsed

2 cups low-sodium chicken broth

1c cider vinegar

3/4 cup ketchup

1 1/2 teaspoons liquid smoke

1. Combine 3 tablespoons sugar, paprika, chili powder, cumin, 2 ts salt, and 1 tablespoon pepper in bowl. Stick pork all over with fork. rub the sugar mixture over pork, wrap tightly in plastic wrap and refrigerate for 8 to 24 hours

2. place ham hocks in slow cooker. Unwrap pork and place on top of hocks. Pour broth over pork, cover, and cook until pork is tender, 9-11 hrs on low or 5-7hrs on high.

3. Transfer pork and hocks to large bowl, cool slightly and shred, discarding skin, bones, and excess fat, cover and keep warm. Settle the braising liquid for 5 min remove fat from surface using a large spoon.

4. Strain liquid into a saucepan and simmer until thickened and measures 1 cup (20-30 min) Whisk in vinegar, ketchup, liquid smoke, and remaining sugar. Bring to a simmer. Season with salt and pepper to taste.

5. Toss shredded pork with 1 and 1/2 cup sauce, add more as needed to keep meat moist. Serve with remaining sauce.

How about making some pork broth with a couple of hocks and use it instead of chicken broth? We have pork soup base that I use for pork broth.

[thirdeye]

With the cold weather and not wanting to take a day off from ice fishing on the weekends I was thinking about doing a 7 lb pork butt in the crock pot for pulled pork. I know it won't be as good, but on the days that would be nice enough to use my electric smoker I want to be on the ice.

Does any one have a good recipe for pulled pork in the crock pot?

I've done pulled pork in the oven or roaster oven before and you can cook it very tender. One thing I do first is to oil and season the roast and put it in the oven on a rack in a tray and bake it for 3 hours or until it gets some good color, then transfer it into a slow cooker. This helps the flavor a lot.