I would like T&T slo-cooker recipe for pulled pork and how many it serves?
* Exported from MasterCook *
Crockpot Pork Barbecue
Recipe By : Reuben Ware
Serving Size : 8 Preparation Time :0:30
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large Boston butt pork roast -- 4-5 pounds
1 can Coca Cola (regular not diet)
4 cups water -- enough to cover meat
1 large bay leaf
1 large onion -- sliced
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon liquid Barbecue SmokeÂ®
2 cups ketchup
1 cup apple cider vinegar
2 tablespoons onion -- minced
1/2 cup sugar
1 clove garlic -- minced
2 tablespoons molasses
1 tablespoon dry mustard
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 large lemon -- juiced
Cut roast into two or three pieces. Trim the excess fat from the roast. Season the meat moderately with black pepper, chili powder, garlic powder, brown sugar, salt, Worcestershire sauce, and a bit of liquid smoke. Place the roast in the crock pot and pour the liquids in. Turn it on low and cook for 8-12 hours.
Turn the crock pot off and remove the roast to a large bowl or platter. It will be very hot and falling apart. Dispose of the cooking liquid. After the meat has cooled enough that it can be handled, remove the fat and shred the meat with two forks. Return the meat to the crock pot. Add the barbecue sauce and stir thoroughly. Add enough sauce to cover but not cover up the meat. The sauce should be there to moisten and flavor rather than to drown it.
Sauce: Combine all ingredients in a large saucepan; bring to a boil over medium heat. Reduce heat; simmer for 25 minutes or until slightly thickened. Add to shredded pork.
I got this at Southern Living a few years back. It's really good. I left in her comments. HeyReub's sounds really good too.
Posted by ShannonSpangler:
Pulled Pork Recipe for Slow Cooker
In my experience, it takes at least 7 hours to make good barbeque. This one is made in a slow cooker, and I think that will make it easy for you. To serve 30, you might see if you can borrow two more slow cookers from friends or family members. In other words, you'll need to make three batches since this recipe serves 8-12 people in one 4 qt. slow cooker.
4 to 5 lb. pork butt roast
1 Tbsp. mild paprika
1 tsp. light brown sugar
1/4 tsp. celery salt
1/4 tsp. garlic salt
1/4 tsp. dry ground mustard
1/4 tsp. ground black pepper
1/4 tsp. onion powder
1/8 tsp. salt
Combine all seasonings in a bowl and then put in a shaker. This will make it easier to season the meat. After you shake it on all sides actually take your hands and rub it in the meat. Do this a day ahead, wrap in plastic wrap, and chill in the refrigerator at least 8 hours (overnight). The next day, brown roast on all sides in 2 Tbsp. HOT vegetable oil in a large skillet. Then, tranfer to the 4-qt. slow cooker. (Cut roast to fit if necessary). Make vinegar recipe below and pour HALF of it over the roast. Cover and cook on HIGH 5-6 hours or on LOW 8-9 hours. Remove from slow cooker carefully. Allow the meat to cool for approx. 30 minutes on a cutting board. (Meanwhile, clean slow cooker). After it has cooled, shred the meat into bite-sized pieces with a fork. Place meat a little at a time back into slow cooker and squirt each with reserved vinegar sauce. You can warm it up for your guests on LOW heat.... like using the crockpot as a chafing dish.
VINEGAR SAUCE (reserve half)
2 cups cider vinegar
1 1/3 cups water
5/8 cup ketchup
1/4 cup firmly packed brown sugar
5 tsp salt
4 tsp. crushed red pepper flakes
1 tsp. ground black pepper
1 tsp. ground white pepper
In a medium bowl, whisk together cider vinegar, water, ketchup, brown sugar, salt, red pepper flakes, black pepper, and white pepper. Continue to whisk until brown sugar and salt dissolve. Pour half over raw meat in crockpot and reserve the other half for squirt bottles.
Thank you, I may try both recipes, they both sound great.
Hey -- If you like eastern NC BBQ-- the vinegar sauce is the way to go. I did one in the crockpot last weekend and used a "MCCormick pulled pork seasoning packet. (I'm a real cook-- but I try the quick way sometimes) It was great-- I did not add as much ketchup as the packet called for and added more vinegar and red pepper flakes. I didn't get it going until about 11:00 am-- so I cooked it on high for about 6 hours. It fell off the bone and was really good. You could probably use whatever sauce or rub you like, but the seasoning packet was EASY.
By the way-- the very best way to do BBQ is on the grill, pull or chop and then add the sauce-- but this is a lot of trouble-- fun in the summertime though. I would guess a lean 6 lb. roast would yield enough for about 12-15 people
Thanks for the short version. I have copied all the recipes and certainly appreciate all the replies.
I picked up a nice big pork shoulder at Whole Foods and put it into my slow cooker with some homemade barbecue sauce. pass4sure 70-503 I noticed, when I was researching various different pulled pork recipes, that most donÃ¢ÂÂt call to use that much cooking liquid/bbq sauce in with the meat. pass4sure 70-663 IÃ¢ÂÂve always found that things in my slow cooker work best when there is quite a bit of liquid and so I ended up making a really big batch of sauce. pass4sure mb3-527 I put half into the slow cooker to infuse the meat and reserved half, pouring it onto the finished pulled pork when I served it on top of my homemade yogurt sandwich rolls. pass4sure 70-516 More barbecue sauce is generally a good thing in my book, especially with a tangy one like this.