Pulled Pork in a Crock Pot?

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kevin james

Smoking Fanatic
Original poster
Jul 30, 2012
484
384
Sacramento, CA
Hey everyone. I am DESPERATE to make some home made pulled pork and since the MES 30 did not work out for me (bought 2, sent 2 back, both were damaged etc theres a whole thread about it in the Electric Smoker section) Smoking it is not an option right now.Anyways... I've heard you can make it in a crock pot but not sure of how to do it. Has anyone here ever made it in a crock pot? Any advice/recipe's etc would be much appreciated.Thanks!
 
I have made some damn good Pulled Pork in the crock try it you will like it. Some actually prefer it over smoked.

Trim it up real good and you may want to skim the top for fat during the cook, place thick onion slices in the bottom and rest your seasoned meat on top, add a cup of water, turn on high for several hours then to low and let it ride.
 
I have made some damn good Pulled Pork in the crock try it you will like it. Some actually prefer it over smoked.

Trim it up real good and you may want to skim the top for fat during the cook, place thick onion slices in the bottom and rest your seasoned meat on top, add a cup of water, turn on high for several hours then to low and let it ride.
Cool. I will go ahead and give it a try. Here's what I was thinking, and keep in mind I'm a total noob so be gentle LOLI was thinking of :Lay the sliced onions down firstThen add a half cup of Chicken stock (because I've seen several recipe's online with it)Then a half cup of Apple Juice (only because I've noticed people say to spray it on in a smoker)Add the tiniest amount of of liquid smoke to try to get a little bit of a smokey flavor)Then add the butt in rubbed with musterd and the rub.Then let it cook. Thats the part I'm not sure of, how long and at what setting, low, med or high? I was thinking low and use a probe to check internal temp I guess.
 
First off, sorry for the formatting of this post; can't for the life of me figure out how to get a line feed in here. Anyways, here's another recipe you could try. The chipotle should give a little bit of smoke flavor.Pulled Pork with Caramelized OnionsIngredients1 tablespoon extra-virgin olive oil 3 large onions, thinly sliced 1/3 cup raw cane sugar, such as Demerara or turbinado (see Notes) 4 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon freshly ground pepper 1/2 teaspoon salt 1/3 cup cider vinegar 1 cup chili sauce, such as Heinz 1 1/2 to 3 teaspoons minced chipotle chile in adobo sauce (see Notes) 3 pounds boneless pork shoulder or blade (butt) roast, trimmed InstructionsHeat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until they begin to soften, 3 to 6 minutes. Add sugar and continue to cook, stirring constantly, until the onions are golden brown, 6 to 8 minutes more. Add garlic, oregano, pepper and salt and cook, stirring, for 1 minute. Add vinegar and bring to a boil. Cook until mostly evaporated, 30 seconds to 1 minute. Remove from the heat and stir in chili sauce and chipotle to taste. Place pork in a 4-quart (or larger) slow cooker and cover with the sauce. Cover and cook until the pork is almost falling apart, about 4 hours on High or 8 hours on Low. Transfer the pork to a cutting board and shred using two forks. Stir back into the sauce. NotesNotes: Raw cane sugar (such as Sugar in the Raw) is steam-cleaned, coarse-grained and light brown in color, with a slight molasses flavor. Find it in the natural-foods section of large supermarkets or at natural-foods stores. Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with Mexican foods at large supermarkets. Once opened, they'll keep up to 2 weeks in the refrigerator or 6 months in the freezer.
 
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First off, sorry for the formatting of this post; can't for the life of me figure out how to get a line feed in here. Anyways, here's another recipe you could try. The chipotle should give a little bit of smoke flavor.Pulled Pork with Caramelized OnionsIngredients1 tablespoon extra-virgin olive oil 3 large onions, thinly sliced 1/3 cup raw cane sugar, such as Demerara or turbinado (see Notes) 4 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon freshly ground pepper 1/2 teaspoon salt 1/3 cup cider vinegar 1 cup chili sauce, such as Heinz 1 1/2 to 3 teaspoons minced chipotle chile in adobo sauce (see Notes) 3 pounds boneless pork shoulder or blade (butt) roast, trimmed InstructionsHeat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until they begin to soften, 3 to 6 minutes. Add sugar and continue to cook, stirring constantly, until the onions are golden brown, 6 to 8 minutes more. Add garlic, oregano, pepper and salt and cook, stirring, for 1 minute. Add vinegar and bring to a boil. Cook until mostly evaporated, 30 seconds to 1 minute. Remove from the heat and stir in chili sauce and chipotle to taste. Place pork in a 4-quart (or larger) slow cooker and cover with the sauce. Cover and cook until the pork is almost falling apart, about 4 hours on High or 8 hours on Low. Transfer the pork to a cutting board and shred using two forks. Stir back into the sauce. NotesNotes: Raw cane sugar (such as Sugar in the Raw) is steam-cleaned, coarse-grained and light brown in color, with a slight molasses flavor. Find it in the natural-foods section of large supermarkets or at natural-foods stores. Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with Mexican foods at large supermarkets. Once opened, they'll keep up to 2 weeks in the refrigerator or 6 months in the freezer.
Thansk for the recipe :) I had the same formating problem.
 
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I say find a friend with a smoker.
 
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I have made some damn good Pulled Pork in the crock try it you will like it. Some actually prefer it over smoked.

Trim it up real good and you may want to skim the top for fat during the cook, place thick onion slices in the bottom and rest your seasoned meat on top, add a cup of water, turn on high for several hours then to low and let it ride.
I agree... I favor pulled pork in the crock pot over smoked....... If you try this you wont be dissapointed

http://www.smokingmeatforums.com/t/117296/mcrib-boykjos-version

Joe
 
Well, I got the butt in the crock pot cooker about 10:30 this morning. Trimmed the fat, applied the rub, added 3/4 cup chicken stock, 3/4 cup apple juice and 1/2 TSP of liquid smoke (just to try to get some smokyness to the flavor).

So, 2 hours in on high and according to my Maverick the cooker is only at 162 but the IT is already up to 145. I'm thinking I should turn the cooker down to low  at this point asthe IT temp is getting up there faster than I expected.

So now my question is what IT temp am I shooting for? I think I read about 201, is that correct? Keep in mind, I'm a complete noob and this is my first attemp at cooking a butt.

And here are some pics of the prep:



 
Here. Stay here for a while just for bringing that up...
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LOL yeah yeah I know it aint smoked but hey, I bought a smoker and it was damaged and had to go back and the second one I got same thing so I'm looking for alternatives to the MES 30 but in the mean time I been dying to make some pulled pork. This was my only option for now.
 
Yep, turn it down to low.  Since in a crock pot you're basically braising, it's gonna cook far quicker than in a smoker, no stall.  I really wouldn't worry too much about the IT, again, since your braising, it's gonna be moist & tender.  Just poke at with a fork now and then, when it pulls apart easily, you're done.  Since you're using liquid smoke for smoke flavor, just put a dab in your sauce to taste, just don't over-do it.
 
I cook the crap out of it with the fat cap on.  (Setting on high)  The juices will render from the butt and mix in with the sauce you add..... you cant over cook unless you probably leave it in for a few days...... I woudnt worry about what temp to bring it to... When you stick a fork in it and it starts falling apart.. its ready......

Joe
 
 
I used to do PP in a crock pot every now and then when I lived in an apartment and a smoker wasn't an option. It was OK, but not earth-shatteringly good. The key is to either trim it well or scoop out the melted fat as the butt cooks.
 
I do pulled pork and brisket in the crock pot all the time. Just finish it off in a skillet and add the spices, onions, etc. then. Haven't had any complaints so far!  
 
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