I've never made pulled pork before but my parents are coming up here to visit and my Dad really loves the stuff.

I need your best pulled pork recipes. Please.

Crockpot, one can of coke, one bottle of BBQ sauce. Cook in crockpot low and slow for about 6 hours.

any kind of BBQ sauce? Does it need to be really sugary or anything?

Are you planning on doing this indoors or on a smoker?

Pulled pork is some good stuff and it is pretty much dummy proof!

I put a pork butt on my electric smoker for around 8 hours (until it reaches almost 200 degrees). I put a dry rub on it before hand. After smoking it, you need to let it sit for an hour covered in foil.

Enjoy!

wrong emoticon...sorry!

I was planning on using a crock pot.

I actually cooked one of these guys (whole) last night in the slow cooker. I used a 2 liter of 7-Up, I jar of Stubb's Pork Marinade, and about 8 jalapenos that I grew in the backyard. Put it on ~225F last night at 6:30 and took everything out at about 7:30 this morning. It pretty much fell apart, and what I tasted this morning was pretty damn good.

Crock Pot

1 Pork Butt
2 cups Salsa Verde
1 chopped onion
1 head cilantro chopped
Beef Broth
Pork Rub

cover butt with rub. Throw butt in crock pot along with onion, salsa verde, cilantro. cover with beef broth and cook until it falls apart.

Log...how hard are those little boogers to get ready to smoke or cook? I have never cleaned a while hog?

If you are going crock pot, I would suggest cutting the meat into 2-3" cubes and browning them very well in a pan before adding to the crock pot. You will get much more flavor this way compared to adding a whole roast.

Skin, gut, cut feet off at ankles, cut head off. That's pretty much it. It literally fell apart this morning when I took it out of the cooker.

That is just mean. But I bet it tastes amazing. I love cooking up those little guys like that.

wash, dry a pork butt...

Dry rub with your choice....

Smoke 6 hours at 225*....

Let cool....
Pull with a fork...
Put sauce and slaw on the side....

If you like smoked chicken, put them under the pork to baste and smoke...

Log,
Those from the farm?

If smoking a pork butt, is it about 1 hour per pound at 225-250?

Gus Engling. Got drawn for a doe/spike hunt there last January. There were about 5 of these guys about 200 yards down a road from me (momma didn't show herself). Waited for two of them to line up, and BOOM, two-fer-one.

Those two guys and 3 dove were the extent of my hunting success last year. Damn toe.

Done this one many times. It's always great



You Will Need
pork shoulder roast, well-trimmed
1 pkg. McCormick® Slow Cookers BBQ Pulled Pork Seasoning
1/2 cup ketchup
1/2 cup firmly packed brown sugar
1/3 cup cider vinegar

matteus, do your folks just like it or do they not have ready access to it?

You could probably pick up a nice smoked shoulder from a local bbq joint if you are limited to a crock pot.

Crock pot pulled pork is fine, but imo it wont knock the socks off.

if youre on smoke - at 220, 1.25hrs/lb. i learned this yesterday. it was an 8lb cut. put it on at 10, pulled off at 5 (~180internal). cut it in half - not done. but we were hungry, so we did what we could w/ the non bone half (still tasted good) then put the other half back on from 6-8. at 815, it was nails - the blade slid right out.

choose rub from above and smoke for about 3-4 hours directly on the grate...then wrap in foil and smoke for another 4-6 hours....let cool off for about an hour or so and pull that sucker apart and make sure you get a good carolina vinegar sauce to slather on it(nice recipes on line since rib is being stubborn)but ketchup, cider vinegar, red pepper flakes and brown sugar and boil to reduce down some

why do some of you guys add coke or 7-up? dies the sugar help get into the meat better?

Here's the result. 7-Up gave it a sweet taste, and the Stubb's + jalapenos gave it a little bit of a kick.

Oh, and that's a rabbit on top. Had it in the freezer and decided to do a takeoff of the turducken: the Hobbit or the Rag/Rog/Rark/Rork; you pick.

butt needs to hit 190-200F internal to pull easily.