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Grilling, Barbecue & Outdoor Cooking

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Antilope
Sacramento, CA
Posts: 389

Crockpot BBQ Pulled Pork

In the winter it's difficult to BBQ outside, but you can still have a delicious substitute indoors. Just slowcook a pork shoulder in your crockpot and make pulled pork. Here's how:

Coat a 4-lb pork shoulder with yellow mustard and then coat it with your favorite dry BBQ rub. Don't add any liquid to the crockpot. The pork butt will create several cups of its own broth.

I use a meat thermometer to check and cook the pork until it reaches 205-F center internal temperature. This insures that the pork will be tender. Another way of telling if the pork shoulder is done is when the bone comes out easily when gently pulled with tongs. I usually cook a 4-lb pork shoulder about 4 to 6 hours on high in the crockpot.

I then use our Kitchenaid mixer to pull the pork. Just place 2 or 3 inch sized chunks of meat in the mixer and run at medium speed using the mixing paddle. After about 30-seconds you will have perfectly pulled pork. Add some of the pork broth from the crockpot to add flavor and a little moisture to the pulled pork as it's mixing. Serve on buns with your favorite BBQ sauce and coleslaw.

Those who forget the pasta are condemned to reheat it.

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2/11/2009 1:04 AM

4 Replies to Crockpot BBQ Pulled Pork

kentuckygirl26
Posts: 10

Hi Antilope. Welcome to Betty Crocker. I have done this recipe several times. It is always good. I also fix crockpot BBQ Ribs. If you would like to try here is the recipe.

3-4 lbs. ribs (I use boneless but bone-in works good as well.)

2/3 cup brown sugar

1 28 oz. bottle regular BBQ sauce

4 tbs. lemon juice

Mix brown sugar, bbq sauce, and lemon juice in bowl. Place ribs into crockpot cover with sauce. Cook on low for 6-8 hrs. or on high for 4 hrs. Serve with rolls and homemade coleslaw or potato salad. Serves about 4-5 people depending on how hungry everybody is. HaHa

If you try it let me know how it turned out. Even if you didn't like it.

kentuckygirl26

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2/20/2009 10:33 PM

Antilope
Sacramento, CA
Posts: 389

Here's my homemade BBQ rub. It's my adaptation of Ray Lampe's Big Time BBQ Rub.

1/2 cup kosher salt
1/2 cup turbinado sugar
1/4 cup firmly packed brown sugar
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons freshly ground pepper (reduce amount to 1/2 tsp for a milder rub)
2 teaspoons cayenne pepper (reduce amount to 1/4 tsp for a milder rub)
1 tablespoon dried basil
1 tablespoon ground cumin
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Combine ingredients in bowl, mix well. Rub a tablespoon or two on pork, chicken or beef before cooking.

Makes about 2-cups. Store unused rub in an airtight container.

Here's my favorite homemade Hickory flavor BBQ sauce:

1 Cup Ketchup
1 Tablespoon prepared Yellow Mustard
6 Tablespoons Worcestershire Sauce
3 Tablespoons Distilled White Vinegar
4 teaspoons Hickory Flavor Liquid Smoke
1/2 Cup Brown Sugar
1 Tablespoon Granulated White Sugar
1 teaspoon Table Salt
1/4 teaspoon Louisiana style Red Pepper Hot Sauce
4 Tablespoons Butter
3 Tablespoons Yellow Onion, finely minced

Combine all ingredients in a 2-qt sauce pan. Mix well.
Simmer over very low heat for 15-minutes, stirring occasionally. Store unused sauce in fridge.

Those who forget the pasta are condemned to reheat it.

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2/21/2009 8:37 PM

kentuckygirl26
Posts: 10

Hi Antilope. I was wondering if there is another hot sauce you would recommend besides the Louisiana style Red Pepper Hot Sauce? I only ask cause I can't find it around where I live anywhere. I also wanted to know how long will the BBQ rub keep? And should or can it be refrigerated? Thanks

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2/28/2009 9:16 PM

Antilope
Sacramento, CA
Posts: 389

Sorry, I meant a Lousiana sytle hot sauce like Tabasco, Crystal, Franks, etc. You could also substitute 1/8 teaspoon of ground red pepper (cayenne) instead. Just add the hot sauce or red pepper to taste. You just want to add a little bit of heat, not make it too hot to enjoy. Same thing with the rub, just add the cayenne or black pepper to taste.

I've kept the rub in an air tight bottle on the shelf in the cupboard for seveal months. It wouldn't hurt to put it in the fridge. Just treat it like any other dry bottled spice.

Those who forget the pasta are condemned to reheat it.

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3/1/2009 6:02 AM