Slow Cooker Pulled Pork Recipe?
August 26, 2008 by Blessings
Filed under Cooking & Recipes
la428282 asked:
I am throwing a recipe together for pulled pork.. does this seem right to you? Any additional ideas?
I am throwing a recipe together for pulled pork.. does this seem right to you? Any additional ideas?
1) i am going to throw a pork tenderloin in a slowcooker around lunch tomorrow with a beer…
2) When i get home from work im going to get the fat off…. shred the pork… and..
3) add store bought bbq sauce as well as some add-ins (brown sugar… liquid smoke?)
4) Cook a bit longer
Sound right? any advice?
My advice:
Dont eat nothing with a face.
Yup Im about to cook the same thing…
Well i dont know if your would like to have my recipe but anyway here it is..
Porkloin
1/2teaspoon salt
2 onion sliced
2 stalks celery
2 bay leaves
1whole clove
1/2 cup water
2 tablespoon soy sauce
Rub pork roast with salt pepper, make tiny slits in meat and insert garlics.
Place roast in broiler parn; broil 15-20mins to remove excess fats.
Put 1 sliced onion in bottom in slow cooker, add pork roast, remaining onion and other ingredients cover and slow cook until tender
I take if your slowcooker is a crockpot? The only risk you run in that type of container is water that is injected into the pork itself by distributors.
Your recipe sounds great. Depending on what part of the USA you are from is going to compose your spices. You may want to poke it with some garlic in the slowcooker.
You should also save some of the fat for the sauce. I know that after I pull it apart with two forks I toss it with some fat…not all, but some like a giant pork salad.
I use store bought bbq sauce and add honey to it along with brown sugar. If you want a little zing on the sweet side add some strawberry jam and whisk it with some water. If you want a more sour taste add a tiny bit of vinegar. If you are tex-mexing this dish, stay away from either and add a bit of diced chilis and a few shots of tabasco with your bbq sauce and mix it in a blender.
Also depending on your taste buds, you should sprinkle brown sugar on your pork after you mix it with the sauce. That way, not only do you get great tasting meat, but you will get that carmelized “only in cookboos pictures) glaze on it.
Pulled pork is something you can pretty much make to fit your needs…in a sourdough roll, hamburger buns, side dish, main course — anything really.
If you were not at work though, I would go with a 5lb pork butt, fat side up even though everyone says fat side down at 315 degrees, draining the fat after 3 hours and turning over, to cook it 3 more hours at 300 degrees. Shred with two forks and toss in a sauce.
But pork loin is good too. =)
I will say this…I have never done pulled pork with a beer before. I have done pork ribs with beer though. That was yummy.
I think you are wasting money using a pork tenderloin. Any good pork roast with some fat would work better. Be careful how much beer you use … you might wind up with pork soup.
Commercial bar-b-que sauce would work fine and I don’t see any reason to add brown sugar or any other items. If you are using a bar-b-que sauce you like … I truly believe that would be all that is necessary. I take it you are serving pulled pork sandwiches … don’t gunk it up too much or you’ll destroy the flavor of the pork … and that’s what you are serving … not pork over powered by condiments and additional ingredients.
you could do something like that, but you should rub down the meat before cooking it with a mixture of:
3 tbls of dijon mustard
1 tsp of brown sugar
1 tsp cumin
1/2 tsp nutmeg
rub this mixtue in all the nooks and crannies of the pork with CLEAN hands then continue with the recipe you have
enjoy!