Slooooow Cookery

Dr. Frenchenstein

So i'm trying to make pulled pork for a beach trip (I'll be making it down there), and i'm not sure how much edible meat the recipe will yield, and how much my crockpot will hold. The recipe calls for a 6-8 lb pork shoulder, and i have a 6qt oval crock pot/slow cooker. i've read lots of conflicting stuff out there. i think i'm going to make it before the trip, just to make sure it works in what i've got, but i'm still curious.

Djeet

8 lb butt should fit in a 6 qt cooker. Just be careful not to overfill if you are using a stewing liquid.

DrunkMc

I usually make pulled pork with ~3lbs of pork shoulder. That typically gets like 8-10 sandwiches out of it. You might be able to fit a 6lb piece, 8 might be a bit too big. But you can always cut it down yourself if you have too much.

Something my sister does and I've since stolen it is to layer maple bacon on top of the pork shoulder. Keeps it nice and juicy and adds great flavor!

Dr. Frenchenstein

I'm making this if anyone is curious.

Dr. Frenchenstein

Got a 4.5 pound shoulder, fit in there with room to spare. i think 6 is as high as i could take it. makes sense: 6 qts, 6 lbs of meat.

Elin

Watch your crock pot with all that liquid added, pork butt is fatty and a lot of that fat will render while cooking. I will routinely not use any liquid at all to start and end up with half a pot of fat at the end. I do shove a 9lb butt in my crock pot though.

mts

let us know how spicy that ends up. i have been looking for a good pulled pork recipe

Quoth

Paging @Stale

Djeet

Best thing about pork butt (besides being cheap as hell) is it can handle a ridiculous amount of spice. A rub that would completely overpower a brisket will do fine on a butt.

Stale

Ohh God, this isn't SE++... It's so...

Quoth where have you brought me?


This method will employ a crockpot only because I seriously doubt anyone testing this has a full smoker. The recipe is fully vetted by multiple people, it's my personal go-to when I can't use my smoker.

4-6 pound Pork Shoulder, trimmed, but with most fat left on.
1 small sweet onion, fine chopped
1 1/2 cups Ham Stock
4 tablespoons butter


1/4 cup brown sugar
1 tablespoon smoked paprika
1 tablespoon chili powder
2 teaspoons cracked black pepper
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon red pepper flake
1 teaspoon salt

1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon Old Bay

combine seasonings in food processor and spin until well combined. Liberally and throughly rub and pat mixture into pork shoulder. Wrap tightly in plastic and store in the bottom for the fridge for at least 4 hours.

In a small skillet combine butter and onion and cook over medium heat for 3-4 minutes. transfer fat and onion to the crockpot and layer the bottom. Place Pork, fat side UP, in the crockpot, and pour in the stock. Cover and cook on high for 2 hours. Uncover and baste shoulder with drippings. Cover and cook on low for 4 hours. Uncover and with two forks, test the done-ness of the pork. It should fall apart and shred with little to no resistance. If it does, your shoulder is done, if not, re-baste and continue cooking, checking every 30 minutes.

Once cooked, turn off the heat and uncover and let cool for 1 hour. Shred the pork in the crockpot and mix well with fat and juices. Taste, season accordingly.

mts

ham stock? thats a weird one

Dr. Frenchenstein

The rub/sauce "glaze" was pretty spicy, but on the whole it is not that bad. I didn't trim any fat off before i cooked it, so a lot of the shoulder covered in the glaze was fat, and i had to get rid of it.

it was very good, but i think i needed to cook it a bit more, and flip or baste it. the submerged part fell apart, but the part above the liquid wasn't quite so easy to shred

phoo

I did something similar, but I was camping, so I used a dutch oven with just heat from below. The trick is to get the pork to 185, remove from heat, but wrap it up in something (a covered tupperware, towel, or anything that will keep the heat in) and let it cool *slowly* to 165 before serving. If you do this, it will practically shred itself. 185 is the temp at which the tendons dissolve.

Fruhmann

Stale wrote: »

Ohh God, this isn't SE++... It's so...

Quoth where have you brought me?


This method will employ a crockpot only because I seriously doubt anyone testing this has a full smoker. The recipe is fully vetted by multiple people, it's my personal go-to when I can't use my smoker.

4-6 pound Pork Shoulder, trimmed, but with most fat left on.
1 small sweet onion, fine chopped
1 1/2 cups Ham Stock
4 tablespoons butter


1/4 cup brown sugar
1 tablespoon smoked paprika
1 tablespoon chili powder
2 teaspoons cracked black pepper
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon red pepper flake
1 teaspoon salt

1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon Old Bay

combine seasonings in food processor and spin until well combined. Liberally and throughly rub and pat mixture into pork shoulder. Wrap tightly in plastic and store in the bottom for the fridge for at least 4 hours.

In a small skillet combine butter and onion and cook over medium heat for 3-4 minutes. transfer fat and onion to the crockpot and layer the bottom. Place Pork, fat side UP, in the crockpot, and pour in the stock. Cover and cook on high for 2 hours. Uncover and baste shoulder with drippings. Cover and cook on low for 4 hours. Uncover and with two forks, test the done-ness of the pork. It should fall apart and shred with little to no resistance. If it does, your shoulder is done, if not, re-baste and continue cooking, checking every 30 minutes.

Once cooked, turn off the heat and uncover and let cool for 1 hour. Shred the pork in the crockpot and mix well with fat and juices. Taste, season accordingly.

it's still 1 million degrees out by me, but when the weather gets a bit cooler, i'm going to try this.