Pulled Pork in a Crock Pot?

kevin james · Oct 6, 2012

I know it aint smoked so it probably isn't note worthy but here's the update anyways (I'm pretty dang happy with it so far). I pulled it out at the 8 hour mark and it just about fell apart. Placed it in a caserole dish to shred it and the bone pulled clean out with zero effort. I shredded it with a pair of tongs and one hand so effertless is an understatement. I poured all the brasing juices out into a bowl and removed the fat, then put the shredded pork back in to the cooker and added half the brasing juice back in and am currently letting it cook for 1 more hour. A taste test before it went back in was already really really good. Once its done in an hour it should be even better.

Pics so far:

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sarnott · Oct 7, 2012

I also have dome pulled pork in a crockpot using the Pork Sirloin Tips that you can get in Costco for $1.99 a pound. Sear them then put them in the crockpot for about 7-9 hours. Its really tender and by using the Pork Sirloin Tip, you don't have the fat to get out but, its not the same as smoked. You can also add spices and make a pretty good Pulled Pork Carnitas with Salsa Verde, garlic, onion and seasoned salt.

Scott

sqwib · Oct 9, 2012

boykjo said:
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

Yep its done when it pulls easily just scrape it with a fork and you'll know.

norsican · Oct 9, 2012

Nothing wrong with Crock pot "Qing"

Good advice all throughout this thread. My wife has been doing Crock pot Que-ing for a few years now and she's getting better at it. We've had some great stuff and not so great stuff. Don't over cook it, It's easier to do than you would think. It will dry out even though it's sitting in whatever juices you have it in.

My advice?

Weber kettle. If you have one, light it up.

Smoked a butt this weekend for the first time over charcoal and it came out great. Changed. my. life.

Easy temp control, Nothing to really "break" like so many others.

Hell, head over to Craigslist and get you one on the cheap. Worst thing that could happen is you get a grill that won't smoke like you want.

It's a good starter and can "teach" temp control.

smokinhusker · Oct 9, 2012

Hey I won't knock it. Looks pretty tasty and you gotta do what you gotta do to get PP.

It's called thinking outside the box and you did good!

scarbelly · Oct 9, 2012

Looks like it will be some tasty pork - congrats

kevin james · Oct 9, 2012

Norsican said:
Nothing wrong with Crock pot "Qing"

Good advice all throughout this thread. My wife has been doing Crock pot Que-ing for a few years now and she's getting better at it. We've had some great stuff and not so great stuff. Don't over cook it, It's easier to do than you would think. It will dry out even though it's sitting in whatever juices you have it in.

My advice?

Weber kettle. If you have one, light it up.

Smoked a butt this weekend for the first time over charcoal and it came out great. Changed. my. life.

Easy temp control, Nothing to really "break" like so many others.

Hell, head over to Craigslist and get you one on the cheap. Worst thing that could happen is you get a grill that won't smoke like you want.

It's a good starter and can "teach" temp control.

Thanks for the advice. I live in an apartment that will not allow anything gas or charcoal though, so electric is my only option. I bit the bullet and went for round three on the MES 30. If I can just get one to show up undamaged I will be a happy camper. If not this third one will go back too and I will need to look at other options, unfortunitely that means more expensive. I have a local shop that carries a Bradly Smoker in stock at $499 and the Treager JR pellet Smoker at $399 or the Lil' Tex at $699. I really don't want to spend that much but my only other local option is a Master Forge Digital electric smoker at $199 and I've heard bad things about that brand.

kevin james · Oct 9, 2012

Scarbelly said:
Looks like it will be some tasty pork - congrats

Thank you :) It came out really good. Super tender and juicy and just loaded with flavor. I was surprised that it was actually better than all of my favorite local smoked Q joints (IMO). I was very happy for a first attemp and it can only improve from there. Now if only I can get that MES 30 to show up undamaged and be a keeper then I can get down to some real smokin!

norsican · Oct 9, 2012

This was never an issue when I was living in Apartments. I suppose they found a way to save on the insurance...

Sucks that those of us who are responsible have to suffer for the "lowest common denominator."

kevin james · Oct 9, 2012

Norsican said:
This was never an issue when I was living in Apartments. I suppose they found a way to save on the insurance...

Sucks that those of us who are responsible have to suffer for the "lowest common denominator."

True. Its actually in the lease agreement itself so Ican't try to play dumb etc. Its fine though. I have an electric grill that works fine for me and if the MES 30 is a keeper then I'm good.

kevin james · Oct 12, 2012

I just realised I never posted the finished product. Better late than never.

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kevin james
Oct 12, 2012

Took some of the left over pulled pork tonight and tried making a pulled pork pizza. Home made crust and BBQ sauce, a layer of smoked provolone cheese, then shredded mozzarella, the pulled pork a little more BBQ sauce on top and light sprkling of parmessian cheese. It came out so good, I think I found my new favorite pizza

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Oct 12, 2012

bigmansmokin · Oct 12, 2012

Man that pizza looks good

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daveomak · Oct 12, 2012

Kevin, evening.... That pizza really looks good..... I like it...... Dave

kevin james · Oct 12, 2012

Thanks guys. Now that I FINALLY got a MES 30 that isn't damaged I can't wait to try some real smoking, especially pork shoulders. And with the left overs I'll definitely be making some more of this pizza too

daveomak · Oct 12, 2012

Holey Moley......... An MES that ain't dented.... You must be living right !!!! Head to Vegas........ Dave

sarnott · Oct 13, 2012

One of my FAVORITE pizzas!. The other one I really like is BBQ sauce, smoked pulled chicken, bacon bits, and blue cheese! I cook them mostly on my grill but finish them and keep them warm in my smoker so I can cook and serve about three of them warm.

Looks great!

chuckles47 · Oct 13, 2012

We do pulled pork in the crock pot quite often using a pork loin and a can of root beer - nothing else. It's awesome and no hassle on a rainy day.

oldschoolbbq · Oct 13, 2012

Goodness sake , Man. Get on Craigs List and find a Smoker , even an ECB would be better than nothing...

Drop by Rollcall and intro. yourself and...

nabo4u · Oct 14, 2012

Being as how the summer months bring large amounts of rain to south florida, I am no stranger to crock pot pp. I usually rub it down a day or 2 before wrap it up and put it in the fridge. I'll slice up a couple of onions and lay the butt on it. I'll then add coke or dr. pepper and set on low. Once it's ready to be pulled, I'll take it out, discard most of the liquid, pull it, and put it back in along with some homemade tangy BBQ sauce for about another hour.
The key is to resist the urge to remove the lid while it's cooking. Every time you remove the lid, you're losing precious heat that will take time for the crock pot to regenerate. My understanding as to the high and low setting is that they both stabilize at the same final temp. It's just the speed at which each arrives at that temp.
Jose

backwoods bbq · Oct 14, 2012

you can do it in the crock pot: to give yourself a little edge use some liquid smoke and the KEY ingredient that you would never think... ready for it? Beef Broth YES you read that right beef broth will give it that 'pop' that you will lack it not being in a smoker try it and see what you think.

Pulled Pork in a Crock Pot?

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