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Crock Pot Pulled Pork


John Setzler
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I'm sure this video / recipe will cause me grief before it's over :)

Ingredients:

1 4-6lb Boston Butt
1-2 sliced onions
BBQ Rub of your choice
Beer or Apple Juice or liquid of your choice
Barbecue Sauce of your choice

Directions:

Rinse the boston butt and coat liberally with the seasoning rub of your choice. Set aside to rest for 30 minutes. Slice the onions and line the bottom of your crock pot with them. Pour in about 6-8 ounces of beer or liquid of your choice. Set the roast in on top of the onions, cover the crock pot and cook on low for 8 hours.

When the time is up, remove the roast from the pan and strain the liquid from the onions. Shred the pork. Put it back in the crock with the strained onions. Add barbecue sauce, mix well, and serve...

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A daughter that has a food blog does this sort of crock pot stuff all the time. Also, does a lot of halfway type cooking that few can tell from the real thing. E.g. a couple hrs. in a smoker, then finish in the crock pot. Sometimes doing it the other way around -- large feed with a brisket will partially pre-cook it, then finish it off in a smoker/cooker. Oftentimes will pass for an overnight cooked brisket!

Local Lions club does a yearly "BBG" sandwich when they have the little local logger show. It is basically this same method shown in this video on a larger scale -- they sell well & get lots of raves. In the old days they actually did true BBQ beef & pork, but health dept. requirements have made it so this method is much easier to accomplish while meeting all the safety meat handling temps. etc. etc.

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Gotta admit, that looks P.D.G.!

I love your videos, and this one is nicely done as usual. I'll admit the music makes giggle, though. If my wife were home, she'd think I was watching a lewd movie on Skinemax or something. :D Sexy music for sexy meat.

America's Test Kitchen has this method for crock pot brisket where they put a disposable pan over the aromatics and the meat on top of that. The idea is that it keeps the meat cooking in a dry environment while air pressure causes the tin of veg to suck up any juices that drip. It is intriguing and I wonder if it would benefit a butt cook like this.

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I asked the followers on my Facebook channel if they would be interested in this video and I got an overwhelming positive response to do it. My demographic on Facebook is a little more gender balanced than here, but not a lot more. According to my YouTube analytics, I only have a female subscriber base of 16% but I think my Facebook is a little higher than that and here is probably lower...

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  • 3 months later...

Gotta admit, that looks P.D.G.!

I love your videos, and this one is nicely done as usual. I'll admit the music makes giggle, though. If my wife were home, she'd think I was watching a lewd movie on Skinemax or something. :D Sexy music for sexy meat.

America's Test Kitchen has this method for crock pot brisket where they put a disposable pan over the aromatics and the meat on top of that. The idea is that it keeps the meat cooking in a dry environment while air pressure causes the tin of veg to suck up any juices that drip. It is intriguing and I wonder if it would benefit a butt cook like this.

I've cooked a whole chicken in a crockpot before. I rub with some oil and seasoning, usually stuff some herbs and occasionally a lemon inside. Then crumple tinfoil balls several inches wide and place on bottom. Put the chicken on top of that and u can add a little beer or w/e. But the tin foil balls keep the chicken out of the juices and helps crisp the skin. About 4-5 hours on high should get it to the right IT. Not as good as on a kamado, but easy for a lazy Monday while your a work. Makes it almost like a roasted/rotisserie chicken. We usually eat it like that the first night. Then make either tacos or chicken salad with leftovers (makes excellent chicken salad, you'll never buy canned chicken again!)

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  • 8 months later...

To avoid/cure time crunches for my cook (all I use are a grill probe and cook probe), I use a crock pot to occasionally to finish or start a cook or warm up a cook for serving.

Once I made a butt 100% in the crockpot but as we know, not as flavorful as on the Kamado.

Crockpot is a nice tool to have around the kitchen.

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when do I add the liquid smoke?

 

ok, in all seriousness, the recipe looks good and simple.  I think there are only a few of us silly enough to try and put a but on during a wind storm, i call this a good alternative.

Edited by Mewantkj
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I do a lot of crockpot cooking in the winter - and before I had the grill. :) John's looks like a recipe I've done in the past and it's easy and good. A nice variation to this is to add a can of Ro-Tel (spicy version if you're up to it). It gives you a bit of a Tex-Mex twist and makes nice shredded pork for tacos. 

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I think there are only a few of us silly enough to try and put a but on during a wind storm, i call this a good alternative.

I guess I'm one of the silly people. I just don't think wind effects it as much as people blame the wind for their temp problems.

Low-n-slow the vents are just barely open and high heat who cares. Just my silly way of looking at the wind issue. I just don't worry about it and grill on.

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I think there are only a few of us silly enough to try and put a but on during a wind storm, i call this a good alternative.

I guess I'm one of the silly people. I just don't think wind effects it as much as people blame the wind for their temp problems.

Low-n-slow the vents are just barely open and high heat who cares. Just my silly way of looking at the wind issue. I just don't worry about it and grill on.

I like your view. Wind does not scare me either, I just don't expect rock solid temps.

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We've made crockpot pulled pork like this for many years...in our opinion, it's a decent facsimile, but nothing beats a true low and slow butt off of the kamado for true bbq flavor! That said, when you start the crockpot early in the am, leave the house for the day and come back to pork ready to be shredded, it's mighty convenient...

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  • 7 months later...

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