Pork Shoulder (Butt) Pulled Pork

[Anonymous No.15538191]

Can anybody recommend a recipe for a 7-8lb pork butt? I would prefer to use my slow cooker (crockpot) and make pulled pork for sandwiches and leftovers for pulled pork mac n cheese. Please do exact amounts, I’m a cooklet and want to impress my dad and little sister. Thanx

[Anonymous No.15538199]

What happened to your thumb?

[Anonymous No.15538277]

>>15538191
I think the slow cooker is going to take too long for 8lbs. I’d put it in a disposable aluminum pan and go 225 in the oven for about 7 hours. Make a rub with 1.5cu brown sugar, 1/4 cup paprika (or any chili powder you have), an entire bulb of garlic, minced, 1/3 cu vinegar, a few tbs thyme, and equal parts oil to the vinegar you used. This looks and smells like shit, but it is magic on pork shoulder. Rub that shit into every nook and cranny and let rest in the fridge for 4 hours min.

After the first two hours, I like to flip every hour until I have problems because the pork is coming apart. When I flip I drizzle with sriracha or some hot sauce you like to make a mildly spicy crust.

[Anonymous No.15538288]

>>15538199
Smashed by a pipe at work

[Anonymous No.15538290]

>>15538191
sorry bro, I only buy chicken leg quarters because it's the only meat I can afford.

[Anonymous No.15538305]

>>15538288
Why were you handling pipe so rough?

[Anonymous No.15538306]

225 - 275, 225 if possible but will take a long time. Take out when it reaches ~200 internal temp. Great for tacos

[Anonymous No.15538307]

>>15538191
Get a heavy frying pan so hot the oil smokes and sear every side of your pork. Sear it heavily. You can let it go til each side is very dark.

Put the pork into your slow cooker. Add 1 bottle, say somewhere between a pint and a quart of barbque sauce and 1 large onion, roughly chopped.

Clap the lid on the cooker and cook on low til the meat is easy to pick apart with a fork.

Remove the meat, strain the liquid and pour into saucepan. Return the meat to the slowcooker to keep warm. Slowly simmer the sauce, until it thickens a bit. Be careful not to burn it. If you like use the cornstarch and water method to thicken. Taste for saltiness, add as you like.

Shred the meat in the warm pot, add a bit of sauce. If you want, spread the meat on a cookie sheet and broil in the oven a few minutes to give crispy tips, add a bit more browning but don't overdo it at this stage.

Voila. Crockpot pulled pork.

[Anonymous No.15538315]

>>15538191
Short of properly smoking it, chef John's "paper pork" is unironically the best way to make pulled pork in the home. Simplistic steps that are fool proof and the results are absolutely fantastic. At the very least ignore any faggots telling you to use a slow cooker, as it's easily the shittiest way to make pulled pork.

https://youtu.be/zoLn6ijPCLE

[Anonymous No.15538346]

>>15538315
The problem I have with this is the paper traps the moisture so you don’t get a crust. I like dry roasting and flipping because you develop a mean bark from basically frying in its own fat, then dry roasting, in a cycle over time.

[Anonymous No.15538368]

I dont own a crockpot can i just place it in a bowl covered with plastic wrap and put it on my floor vent with the furnace turned on?

[Anonymous No.15538388]

>>15538191

[Anonymous No.15538390]

>>15538368
Yes. Absolutely. it will come out so perfectly, the women in your life will swoon at your feet.

[Anonymous No.15538402]

>>15538346
It's pork. Drowning in its own fat is far more important than having a crust, especially when using a rub as that will simply scorch most of it and create bitter flavors.

[Anonymous No.15538441]

>>15538402
I suppose we disagree. Dry roasted pork is also drowning in its own fat, just partially so, with the top dry roasting, and the fat is beautifully infused rather than scorched, remember both recipes are 225 F, low and slow. It’s just simply: do you want crust? dry. Do you want homogeneity? wet.

[Anonymous No.15538450]

>>15538390
I feel like you're being insincere. But let me add that my heating is free and I can crank it up to god knows what.

[Anonymous No.15538528]

>>15538277
The slow cooker on low is about the same temp with less area. Wouldnt that heat it faster? That soubds really good for pulled pork, but I may add some bbq sauce to it. I appreciate your response
>>15538290
Thanks for your input. This 7.7lbs of meat was only $13. God bless the USA
>>15538305
Lowered a compensator by crane and flipped it over and forgot there was a steel ring on it. I didnt move my hand in time
>>15538306
Yeah, I’m trying to slow cook it for sure. I’ve heard 190F is optimal. I’m looking for more rubs than cooking time, I appreciate you though! Maybe save leftovers for birria tacos?
>>15538307
Anon, this sounds so good. This is what I was looking for. It’ll have nice crisp and taste almost a bit smokey if I burn the tips
>>15538315
I’ll check it out later
>>15538368
That should work. My grandma used to make it that way but let it cook for about 24hr. Very juicy
>>15538388
Mobilefag but am hispanic

[Anonymous No.15538575]

>>15538191
Get a smoker and smoke it. Crock pot pulled pork is shit because it sits in its own grease and gets soggy.

[Anonymous No.15538585]

>>15538528
>The slow cooker on low is about the same temp with less area. Wouldnt that heat it faster? That soubds really good for pulled pork, but I may add some bbq sauce to it. I appreciate your response

No problem. Sure, you can do it, but it’s a wet roast fundamentally in a crock pot. If you want an outer bark, you need a dry roast. Your call. I prefer a bit of spicy bark on the outside of a pork shoulder, much like after you smoke one. This is the way I’ve been able to get close without as much effort.

That being said, it will still work perfectly in a wet roast. You could even flash broil at the end for some crispy bits. My primary concern would be ensuring an even 225 in the crock pot, since they have clumsy and inaccurate controls like low, med, high, etc.

[Anonymous No.15538626]

>>15538528
> eah, I’m trying to slow cook it for sure. I’ve heard 190F is optimal. I’m looking for more rubs than cooking time, I appreciate you though! Maybe save leftovers for birria tacos?

honestly in my experience as long as you pull it close to the right temperature, like within the ballpark it’s fine pork taste better reheated on a skillet or under a broiler anyway so it’s crispy. 190 does seem low tho.