12/22/11

Crockpot BBQ Pork


Crockpot Barbeque Pork
I love the taste of slow smoked barbecue but seriously, which busy person has the time?  Grab your Crock Pot and lets make my version of pork barbecue. I promise you'll have people asking "Who made the bbq?, Its amazing!" every time you bring it to a pot luck!

My version uses a commercial packet of crockpot barbecue seasoning. I use it as a dry rub and cook the pork fatty side down. What this does is not only give the pork great flavor, but it gives it the texture, look, and taste of a slow smoked pork with it's little crispy flavor bits mixed in with the soft shreds.

Jan's Secret Tip. In the original post I used McCormicks orignial pulled pork seasoning packet which is great but harder to find now. I have found that we LOVE (my hubby swears its the best bbq he's had is seasoned now with Grill Mates Tennessee Smokehouse BBQ Rub. Lower in sugar than others and FULL of great flavor. They are not paying me to say this, we really do love it!

For those of you in the west that are not familiar with the Sourthern style of barbecue let me give you a quick run down. I'm from the west and moving here was a bit shocked the first time I had a barbecue sandwich. First of all they use pork, not beef brisket. They also use a vinegar base to their seasoning and no barbecue sauce.  Oh, and just to really mess with your head, they put coleslaw on top of the barbecue on their sandwiches! I came around to using the pork, but that is about where I draw the line!   So here is my version of  shredded pork barbecue:

Jan's Crockpot Barbecue Pork

Ingredients: 8-10 pound pork butt or shoulder 
1-2 packets bbq dry rub seasoning.


Directions:
Place pork butt into crockpot fatty side down
Sprinkle 1/2 -1 full packet ( I use one full packet) of the seasoning packet all over the pork butt and press it onto the meat with hands to cover well.


Place lid on crockpot and cook on low 8-10 hours ( I sometimes do this overnight) or high for 4-6 hours till meat is falling off the bone tender. 


Scoop meat and bones into a large bowl. Go ahead and let your spouse and teenagers take a nibble, the smell has been driving them crazy for hours! After threatening them with a wooden spoon,   grab one more large bowl and a trash bag as well. Let meat cool at least 20 minutes, or till you can handle it with your fingers without burning your self ! 

When meat is cool enough to handle,with your fingers or two forks,  begin separating the bones, gristle and  fat from the meat. Discarding the bones and assorted non edibles into the trash bag and the meat into the second large bowl and shred.

Drain the pork broth from the crockpot and set aside, discard the trash bag and return the shredded pork to the crockpot.Set crockpot to warm setting and drizzle about 1/4 cup of broth onto shredded pork to "rehydrate" the pork.

 Serve Warm.






11 comments:

  1. oh so yummy will be trying this soon come see what I shared http://shopannies.blogspot.com/2011/12/baked-spaghetti.html

    ReplyDelete
  2. My boyfriend and I made this with a rub that is similar to the mccormicks mix, but but a little spicier. The crockpot idea was great! DELICIOUS!

    ReplyDelete
    Replies
    1. Lex, I'd love to know how you made your rub, I just can't seem to make one that is just right! It's a work in progress for me!
      Thanks for sharing
      Jan

      Delete
  3. No liquid is added when cooking the pork?

    ReplyDelete
    Replies
    1. Great Question! The short answer is no. No liquid. It will have plenty of juice by the time it's done! The longer answer is that in Slow Cookers, most meats require no additional liquid (unless it's in the recipe for a sauce or something). Vegetables on the other hand do need liquid. You can add some water if it'll give you peace of mind though, it certainly won't hurt it at all!
      Best of luck!
      Jan

      Delete
    2. About how many servings does it make?

      Delete
    3. Oh goodness a ton depending on how fine you shred it and size of buns i would say10 or more for sure

      Delete
  4. Can you half this recipe? If so, do you still cook it for the whole time?

    ReplyDelete
    Replies
    1. Jenny, you can half the recipe. I will do a smaller pork roast for just my hubby and I quite often. I usually cook it on low and check it somewhere around the 6 hour mark. Most of the time I cook it awhile longer till it is absolutely falling apart when I prick it with a fork. You want it to just peel off so easily.

      Delete
    2. Oh, make sure to drizzle some of the pork broth back over the pork. Pork seems to dry out so easily. So I make sure it is nice and juicy.

      Delete
  5. I love making pulled pork, so I'm going to have to try out your recommended McCormicks seasoning. Thanks for linking up to the Celebrate 365 Father's Day Favorites Blog Party and for all your leadership with the link-up.

    ReplyDelete

I'd love to hear from you!

Related Posts Plugin for WordPress, Blogger...
Pin It button on image hover