Crockpot Pulled Pork

In the winter it's difficult to BBQ outside, but you can still have a
delicious substitute indoors. Just slow cook a pork butt (also called
pork shoulder) in your crockpot and make pulled pork.

Here's how:

4-lb bone in pork butt (also called pork shoulder)
2 Tbs yellow mustard
2 Tbs of your favorite BBQ Rub

Coat a 4-lb pork shoulder with yellow mustard and then coat with your
favorite dry BBQ rub. Don't add any liquid to the crockpot. The pork
butt will create several cups of its own broth.
Use a meat thermometer and cook the pork until it reaches 205-F center
internal temperature. This ensures that the pork will be tender.
Another way of telling if the pork butt is done is when the bone comes
out easily when gently pulled with tongs. Cooking a 4-lb pork butt
will take about 4 to 6 hours, covered, on high, in the crockpot.

You can use a Kitchenaid stand mixer to pull the pork. Just place the
pork, cut into 2 or 3 inch sized chunks, in the mixer and run at
medium speed using the mixing paddle. After about 30-seconds you will
have perfectly pulled pork. Add some of the pork broth from the
crockpot to add flavor and a little moisture to the pulled pork as
it's mixing.

Serve on buns with your favorite BBQ sauce and coleslaw.


Here's my homemade BBQ rub. It's my adaptation of Ray Lampe's Big Time
BBQ Rub.

1/2 cup kosher salt
1/2 cup turbinado sugar (substitute more brown sugar if you can't find
turbinado)
1/4 cup firmly packed brown sugar
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons freshly ground pepper (reduce amount to 1/2 tsp for a
milder rub)
2 teaspoons cayenne pepper (reduce amount to 1/4 tsp for a milder rub)
1 tablespoon dried basil
1 tablespoon ground cumin
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Combine ingredients in bowl, mix well. Rub a tablespoon or two on
pork, chicken or beef before cooking.

Makes about 2-cups. Store unused rub in an airtight container.


Here's my favorite homemade Hickory flavor BBQ sauce:

1 Cup Ketchup
1 Tablespoon prepared Yellow Mustard
6 Tablespoons Worcestershire Sauce
3 Tablespoons Distilled White Vinegar
4 teaspoons Hickory Flavor Liquid Smoke
1/2 Cup Brown Sugar
1 Tablespoon Granulated White Sugar
1 teaspoon Table Salt
1/4 teaspoon Louisiana style Red Pepper Hot Sauce
4 Tablespoons Butter
3 Tablespoons Yellow Onion, finely minced

Combine all ingredients in a 2-qt sauce pan. Mix well.
Simmer over very low heat for 15-minutes, stirring occasionally. Store
unused sauce in fridge.

Good one This one is a keeper for when winter hits here
Thanks

Rusty wrote:
> Crockpot Pulled Pork
>
> In the winter it's difficult to BBQ outside, but you can still have a
> delicious substitute indoors. Just slow cook a pork butt (also called
> pork shoulder) in your crockpot and make pulled pork.
>
> Here's how:
>
> 4-lb bone in pork butt (also called pork shoulder)
> 2 Tbs yellow mustard
> 2 Tbs of your favorite BBQ Rub
>
> Coat a 4-lb pork shoulder with yellow mustard and then coat with your
> favorite dry BBQ rub. Don't add any liquid to the crockpot. The pork
> butt will create several cups of its own broth.
> Use a meat thermometer and cook the pork until it reaches 205-F center
> internal temperature. This ensures that the pork will be tender.
> Another way of telling if the pork butt is done is when the bone comes
> out easily when gently pulled with tongs. Cooking a 4-lb pork butt
> will take about 4 to 6 hours, covered, on high, in the crockpot.
>
> You can use a Kitchenaid stand mixer to pull the pork. Just place the
> pork, cut into 2 or 3 inch sized chunks, in the mixer and run at
> medium speed using the mixing paddle. After about 30-seconds you will
> have perfectly pulled pork. Add some of the pork broth from the
> crockpot to add flavor and a little moisture to the pulled pork as
> it's mixing.
>
> Serve on buns with your favorite BBQ sauce and coleslaw.
>
>
> Here's my homemade BBQ rub. It's my adaptation of Ray Lampe's Big Time
> BBQ Rub.
>
> 1/2 cup kosher salt
> 1/2 cup turbinado sugar (substitute more brown sugar if you can't find
> turbinado)
> 1/4 cup firmly packed brown sugar
> 1 tablespoon granulated garlic
> 1 tablespoon granulated onion
> 2 tablespoons paprika
> 2 tablespoons chili powder
> 2 tablespoons freshly ground pepper (reduce amount to 1/2 tsp for a
> milder rub)
> 2 teaspoons cayenne pepper (reduce amount to 1/4 tsp for a milder rub)
> 1 tablespoon dried basil
> 1 tablespoon ground cumin
> 1 teaspoon ground nutmeg
> 1/2 teaspoon ground cinnamon
> 1/4 teaspoon ground cloves
>
> Combine ingredients in bowl, mix well. Rub a tablespoon or two on
> pork, chicken or beef before cooking.
>
> Makes about 2-cups. Store unused rub in an airtight container.
>
>
> Here's my favorite homemade Hickory flavor BBQ sauce:
>
> 1 Cup Ketchup
> 1 Tablespoon prepared Yellow Mustard
> 6 Tablespoons Worcestershire Sauce
> 3 Tablespoons Distilled White Vinegar
> 4 teaspoons Hickory Flavor Liquid Smoke
> 1/2 Cup Brown Sugar
> 1 Tablespoon Granulated White Sugar
> 1 teaspoon Table Salt
> 1/4 teaspoon Louisiana style Red Pepper Hot Sauce
> 4 Tablespoons Butter
> 3 Tablespoons Yellow Onion, finely minced
>
> Combine all ingredients in a 2-qt sauce pan. Mix well.
> Simmer over very low heat for 15-minutes, stirring occasionally. Store
> unused sauce in fridge.

Rusty wrote:
> Crockpot Pulled Pork
>
> In the winter it's difficult to BBQ outside, but you can still have a
> delicious substitute indoors. Just slow cook a pork butt (also called
> pork shoulder) in your crockpot and make pulled pork.
>
snip
> You can use a Kitchenaid stand mixer to pull the pork. Just place the
> pork, cut into 2 or 3 inch sized chunks, in the mixer and run at
> medium speed using the mixing paddle. After about 30-seconds you will
> have perfectly pulled pork. Add some of the pork broth from the
> crockpot to add flavor and a little moisture to the pulled pork as
> it's mixing.
>
snip
Interesting. I would never have thought about the KA for pulling the pork,
but I can see where it would work. Thanks for the idea. I'm not sure that
I would ever do it, but it always pays to broaden one's outlook.
Janet

In article > ,
"Janet Bostwick" > wrote:

> Rusty wrote:
> > Crockpot Pulled Pork
> >
> > In the winter it's difficult to BBQ outside, but you can still have a
> > delicious substitute indoors. Just slow cook a pork butt (also called
> > pork shoulder) in your crockpot and make pulled pork.
> >
> snip
> > You can use a Kitchenaid stand mixer to pull the pork. Just place the
> > pork, cut into 2 or 3 inch sized chunks, in the mixer and run at
> > medium speed using the mixing paddle. After about 30-seconds you will
> > have perfectly pulled pork. Add some of the pork broth from the
> > crockpot to add flavor and a little moisture to the pulled pork as
> > it's mixing.
> >
> snip
> Interesting. I would never have thought about the KA for pulling the pork,
> but I can see where it would work. Thanks for the idea. I'm not sure that
> I would ever do it, but it always pays to broaden one's outlook.
> Janet

Agreed it's an interesting idea, but rather than having to clean the KA,
I just put on a pair of gloves and hand-shred it. It only takes a few
minutes.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Rusty wrote:
> Crockpot Pulled Pork

Thanks, Rusty. I saved it.

It's good for when I don't have time to babysit the Q. My slow-cooker
has a temperature probe that would work well with this recipe.

On Feb 22, 1:46*pm, Janet Wilder > wrote:
> Rusty wrote:
> > Crockpot Pulled Pork
>
> Thanks, Rusty. I saved it.
>
> It's good for when I don't have time to babysit the Q. My slow-cooker
> has a temperature probe that would work well with this recipe.

That's what I use also. I have a Weber Smokey Mountain (WSM) and use
that in the summer. It's funny how I will BBQ when it's 105 outside,
but not when it's 45 and raining. ;-)

Rusty wrote:
> Crockpot Pulled Pork
>
> In the winter it's difficult to BBQ outside, but you can still have a
> delicious substitute indoors. Just slow cook a pork butt (also called
> pork shoulder) in your crockpot and make pulled pork.
>
> Here's how:
>
> 4-lb bone in pork butt (also called pork shoulder)
> 2 Tbs yellow mustard
> 2 Tbs of your favorite BBQ Rub
>
> Coat a 4-lb pork shoulder with yellow mustard and then coat with your
> favorite dry BBQ rub. Don't add any liquid to the crockpot. The pork
> butt will create several cups of its own broth.
> Use a meat thermometer and cook the pork until it reaches 205-F center
> internal temperature. This ensures that the pork will be tender.
> Another way of telling if the pork butt is done is when the bone comes
> out easily when gently pulled with tongs. Cooking a 4-lb pork butt
> will take about 4 to 6 hours, covered, on high, in the crockpot.
>
> You can use a Kitchenaid stand mixer to pull the pork. Just place the
> pork, cut into 2 or 3 inch sized chunks, in the mixer and run at
> medium speed using the mixing paddle. After about 30-seconds you will
> have perfectly pulled pork. Add some of the pork broth from the
> crockpot to add flavor and a little moisture to the pulled pork as
> it's mixing.
>
> Serve on buns with your favorite BBQ sauce and coleslaw.
>
>
> Here's my homemade BBQ rub. It's my adaptation of Ray Lampe's Big Time
> BBQ Rub.
>
> 1/2 cup kosher salt
> 1/2 cup turbinado sugar (substitute more brown sugar if you can't find
> turbinado)
> 1/4 cup firmly packed brown sugar
> 1 tablespoon granulated garlic
> 1 tablespoon granulated onion
> 2 tablespoons paprika
> 2 tablespoons chili powder
> 2 tablespoons freshly ground pepper (reduce amount to 1/2 tsp for a
> milder rub)
> 2 teaspoons cayenne pepper (reduce amount to 1/4 tsp for a milder rub)
> 1 tablespoon dried basil
> 1 tablespoon ground cumin
> 1 teaspoon ground nutmeg
> 1/2 teaspoon ground cinnamon
> 1/4 teaspoon ground cloves
>
> Combine ingredients in bowl, mix well. Rub a tablespoon or two on
> pork, chicken or beef before cooking.
>
> Makes about 2-cups. Store unused rub in an airtight container.
>
>
> Here's my favorite homemade Hickory flavor BBQ sauce:
>
> 1 Cup Ketchup
> 1 Tablespoon prepared Yellow Mustard
> 6 Tablespoons Worcestershire Sauce
> 3 Tablespoons Distilled White Vinegar
> 4 teaspoons Hickory Flavor Liquid Smoke
> 1/2 Cup Brown Sugar
> 1 Tablespoon Granulated White Sugar
> 1 teaspoon Table Salt
> 1/4 teaspoon Louisiana style Red Pepper Hot Sauce
> 4 Tablespoons Butter
> 3 Tablespoons Yellow Onion, finely minced
>
> Combine all ingredients in a 2-qt sauce pan. Mix well.
> Simmer over very low heat for 15-minutes, stirring occasionally. Store
> unused sauce in fridge.

That sounds nice--IF I ever use my crockpot.

--
Jean B.