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Unread 2013-11-12, 07:11 PM   #1
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Default Pulled pork

We're having a little bit of a pre-thanksgiving party for my work. I'm trying to figure off making pulled pork in a slow cooker the day before.. Anyone have a recipe and directions?
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Unread 2013-11-12, 07:16 PM   #2
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http://www.virtualweberbullet.com/

Forget the crockpot, doo eet the ole fashioned way....

or else google is your friend. As far as any kind of rub, same site has many recipes, or you can get a premade from any smoke shop.
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Unread 2013-11-13, 09:22 AM   #3
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Easy. Pork Loin or butt. Throw it in with some water, season to liking. I use salt, pepper, cajun seasoning, slice up 1/2 of a onion and let it cook for 8-10 hours.

boom

tastiness
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Unread 2013-11-13, 10:00 AM   #4
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That I could probably do.... Ours is on Friday and I have to do something that's going to be low-maintenance since I'll be at work for most of the day on Thursday.

Thanks
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Unread 2013-11-13, 09:37 PM   #5
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6-Bolt2g is pretty close - I'd rather put it in the smoker BUT if I'm not going to smoke it here's what I do - if it's a loin I sear it on all sides, if it's a butt (shoulder) I trim off as much fat as I can, then season it with a little garlic, salt, pepper, sage, cut up onion and add about 1" of water to the cooker and let it go. If I'm going to do tacos or something I add taco seasoning or cumin/coriander and a little Mexican oregano.

Keep it simple and it cooks beautifully - you can always tweak/add seasoning once it's done cooking.
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Unread 2013-11-20, 09:33 AM   #6
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Rather than using water, pour in a bottle of your favorite stout. I did one this weekend and it ended up very good.
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Unread 2013-11-20, 10:00 AM   #7
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Quote:
Originally Posted by fast895ohstang View Post
Rather than using water, pour in a bottle of your favorite stout. I did one this weekend and it ended up very good.
mm... That does sound like it would be good...

I will probably do that next time... when I'm not doing it for work. I've worked with people in the past who get freaked out when I mention cooking with alcohol or deer. I try to be WYSIWYG when it comes to cooking for people who are not close friends or family...
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Unread 2013-11-21, 08:30 AM   #8
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did you get this figured out and started yet? If not, the recipe we use at The Cup is as follows (mostly):

Brine pork butt in water, salt, sugar, chopped onion, garlic cloves, and chopped anaheim peppers for 24 hours.
Drain water, reserve veggies, pat dry meat.
Rub pork with a mixture of brown sugar, salt, black pepper, ancho chili spice, cayenne pepper, cumin, and smoked paprika.
Puree veggie mix and rub onto fat side of meat
Add 1" of liquid (Vegetable stock, pork stock, veal stock, pale ale, or water if you're boring)
Cook, covered, for 8-10 hours depending on weight at 225-250* (varies based on oven strength)
Let rest for 20-30 minutes after cooking and pull meat for service

I would also recommend saving any liquid left in the pan after you've cooked the pork. It will be full of flavor and an awesome starter for sauces, soups, stews, pot roasts, and chili
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Unread 2013-11-21, 10:36 AM   #9
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I put the rub on last night. I kind of am limited to a slow-cooker on cooking.

I leave for work shortly this am and then get home around 9p tonight. I'm going to put it in then and then get up in the morning to finish. I guess I'll have to get up early and take it out, take my shower and then pull.

I was planning on using water with chopped onions and picking up a can of the seasoned tomatoes and some garlic. I could stop by and pick up some of the vegetable broth. Somewhere in there I have to pack and do laundry. It's for "lunch" tomorrow.
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