Food Allergy Support

Discussion Boards => Recipes & Cooking => Topic started by: MaryM on June 27, 2013, 08:17:02 AM

Food Allergy Support is now on Twitter. Follow us @FASupport. You may also follow our Tweets in our new global footer at the bottom of the page here at FAS!

FAS has upgraded our forum security. Some members may need to log in again. If you are unable to remember your login information, please email food.allergy.supt@flash.net and we will help you get back in. Thanks for your patience!

Title: Pulled Pork
Post by: MaryM on June 27, 2013, 08:17:02 AM

Pulled Pork

Dry Rub:
   3 tablespoons paprika
   1 tablespoon garlic powder
   1 tablespoon brown sugar
   1 tablespoon dry mustard
   1 tablespoon coarse salt
   
   1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
   
Directions
Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator.   I usually try to marinate it for at least 4 hours.
Put pork in crock-pot, add 1/4 cup of water.  Cover, cook on low for 8 hours.
Remove from crock pot, shred with 2 forks.  I usually let each person add their own BBQ sauce bc some like more than others.
Title: Re: Pulled Pork
Post by: becca on June 27, 2013, 08:54:11 AM
Thank you!  So easy!  And dh will love that because he is not a sauce person(I am).  Most crock recipes have sauce in the cooking. 
Title: Re: Pulled Pork
Post by: MaryM on June 27, 2013, 10:23:56 AM
You are welcome!  There will be a lot of liquid when it's done.  I pour most of it out and keep a little to mix with the pork.  You could get away with less salt and less water.  You really just need to cover the bottom of the crockpot with a bit of water. 
Title: Re: Pulled Pork
Post by: Mfamom on June 27, 2013, 10:28:22 AM
every time I use a shoulder or the picnic cut, it is terrible!  I don't know why.  it seemed like the last one hardly had any usable meat and it was mostly bone and fat.  I know many people use that cut, but I don't have good luck with it.
Title: Re: Pulled Pork
Post by: twinturbo on June 27, 2013, 10:48:30 AM
DH says Boston butt is the best. Intermittent immature chuckles accompanied writing that. Right, useful info, America's Test Kitchen had a really good episode on slow roasting different pork roasts and butt bone-in cam out on top.
Title: Re: Pulled Pork
Post by: GingerPye on June 27, 2013, 10:52:25 AM
okay, where is the spewed coffee smiley?!  Cuz I just about did that when reading tt's post . . .  LOL
Title: Re: Pulled Pork
Post by: Macabre on June 27, 2013, 11:17:33 AM
Becca has a close-to-Boston-butt!
Title: Re: Pulled Pork
Post by: MaryM on June 27, 2013, 11:23:58 AM
I found this recipe is so much better in the crock pot.  You can cook it in the oven very slowly and you'll get that nice crunchy bark.  The joke in our house is that I've got to rub the butt ;D
Title: Re: Pulled Pork
Post by: becca on June 27, 2013, 11:32:16 AM
I have a Boston butt ;) .  I was born in Boston, and attended HS in Cambridge, College in Boston.  I think it would be a painful process to cook and pull my Boston butt, however.  LOL.  And no bones in mine, TYVM.   :misspeak:

Game of cornhole TT? 
Title: Re: Pulled Pork
Post by: twinturbo on June 27, 2013, 12:16:54 PM
In that interestingly named resort area where you may also have a Bird in Hand. Wouldn't have it any other way.

We've had really good oven dry roasting pork with light salt and sugar only. Believe it or not when you carve out the fattier portions if a dry roasted butt, slice it then coat with 5 spice and stir fry with green onion it tastes like duck almost.
Title: Re: Pulled Pork
Post by: paparenttoo on June 27, 2013, 07:25:22 PM
every time I use a shoulder or the picnic cut, it is terrible!  I don't know why.  it seemed like the last one hardly had any usable meat and it was mostly bone and fat.  I know many people use that cut, but I don't have good luck with it.

Because I don't like a lot of fat either, I use a pork tenderloin that is well trimmed for pulled pork. It turns out great.
Title: Re: Pulled Pork
Post by: SilverLining on July 02, 2013, 03:03:07 PM
It's in the fridge marinating right now.  I'll cook it tomorrow.

We all prefer BBQ cooked into our meat, so I'll probably add it in at some point.
Title: Re: Pulled Pork
Post by: YouKnowWho on July 05, 2013, 08:06:36 AM
MaryM Thank you!!!

I used the rub on spare ribs on Sunday and for the pulled pork yesterday.  Yummy and 5 out 6 family members loved both (the one who didn't would prefer to be vegetarian, so pay no mind to him lol).

Looking forward to leftovers at lunch!!
Title: Re: Pulled Pork
Post by: SilverLining on July 05, 2013, 12:05:33 PM
Mary, it was delicious.  I meant to post earlier, but it's been a bit hectic around here.

when I pulled it apart, we returned it to the slow cooker with some BBQ sauce.  I think next time, we'll either put less BBQ sauce (with some of the juice we drained off) or use a milder BBQ sauce.

But, everyone loved it.

YKW, DH also wants to use this on ribs.
Title: Re: Pulled Pork
Post by: YouKnowWho on July 05, 2013, 12:57:27 PM
Was so good on ribs.  Didn't have a chance to marinate them prior - just cooked them on a super low temp in the oven for about 4 hours.  Broiled the last 10 minutes with the one sauce the family will all tolerate LOL

For the pulled pork, I shredded and sent to the table that way - between 6 of us, we use 4 different sauces.  Even when I throw one sauce on to broil with, everyone chooses their sauce to slather with if that makes sense.
Title: Re: Pulled Pork
Post by: MaryM on July 06, 2013, 10:22:15 AM
Glad to hear you guys enjoyed it!
Title: Re: Pulled Pork
Post by: becca on July 22, 2013, 11:13:37 AM
Shoulder on sale this week.  Think I will get one and give this a practice run!

Would this freeze well?  It will be a ton of food for just us, but I want to try it before I would do it for company. 
Title: Re: Pulled Pork
Post by: MaryM on July 22, 2013, 01:29:16 PM
Yes, it freezes well!   I often wrap my leftovers in individual servings and freeze.
Title: Re: Pulled Pork
Post by: YouKnowWho on July 22, 2013, 05:55:03 PM
I just made it for the second time.  Grabbed a much larger roast this time with thoughts of freezing half for another emergency, I cannot face hamburgers one more time meal :)

I added a few tablespoons of liquid smoke halfway through.  DH said it tasted like our favorite BBQ's pulled pork but so much moister since we crock pot it vs smoking it.  It was yummy!
Title: Re: Pulled Pork
Post by: becca on July 23, 2013, 09:15:19 AM
Going to rub my meat today.  Haha.  That sounds wrong.  ;) 

So, this shoulder seems to have a large piece of fat and/or skin on it.  Should I trim that off?  I cannot imagine it melting completely away in the crock pot.  The shoulders seemed to have that and the butts were more marbled, but this was half the price and you said either cut in your recipe. 
Title: Re: Pulled Pork
Post by: hedgehog on July 23, 2013, 12:23:56 PM
A strange thing about pork anatomy is that the butt and the shoulder are actually the same cut.  Two different names, same piece of meat.  You can trim it, but it is not necessary. If you don't, you can just pull the hunk of fat out after it has cooked.  I usually do trim it, but if I am in a hurry to get it started, I just wait until its cooked.
Title: Re: Pulled Pork
Post by: becca on July 23, 2013, 12:54:35 PM
At my store, the butt and shoulder were different cuts.  Both are part of the shoulder, but not the same piece of meat.  The one I got had skin on it(I trimmed it off) and the one they were calling butt was priced twice as high.  It was a Stop and Shop in MA.  Maybe the higher priced one, called butt, was boneless.  I just chose from them based on the ones priced lower and did not look that closely. 

Going to cook it tomorrow. 
Title: Re: Pulled Pork
Post by: becca on July 24, 2013, 07:57:24 PM
It was a success!  I had a larger piece, so did it for 9 hours and maybe could have done it longer.  A smaller one would be ideal.  Some of the inner meat, close to the bone was harder to shred, but still tender and cooked.  Ds even had some on a bun, with  more bun and ketchup, but he ate it.  he is not much of  animal protein eater these days, so that was huge.  Dd did not like the flavor.  Maybe the paprika?  She made herself a few chicken nuggets.  Shrug.

Dh and I liked it and agreed we would do it again.  I think some smoke in it would be good, like a drop of liquid smoke(I have never used this) or I do have smoked paprika, so maybe that would work.  Just sub part of the paprika with that, as the smoke flavor can be strong. 

Lots to freeze. 

Thanks Mary!
Title: Re: Pulled Pork
Post by: MaryM on July 25, 2013, 06:49:07 AM
Glad you liked it! 
Title: Re: Pulled Pork
Post by: my3guys on July 29, 2013, 10:03:54 AM
Trying the pulled pork tonight!!
Title: Re: Pulled Pork
Post by: my3guys on July 29, 2013, 07:03:12 PM
Huge hit with everyone!! Shocker...

I didn't do paprika though, upped brown sugar and garlic powder instead.  Delish!! And so easy! Thanks MaryM!! :happydance:
Title: Re: Pulled Pork
Post by: MaryM on July 29, 2013, 07:49:26 PM
Fantastic  :thumbsup:!
Title: Re: Pulled Pork
Post by: YouKnowWho on September 15, 2013, 07:08:18 PM
You saved the day once again.  Tasted like I slaved all day but seriously, three minutes to mix ingredients, popped directly into the crockpot on low - was gone all day and came home to a delicious meal!!!

Not to mention enough for dinner on Tuesday and another emergency meal in the freezer!  MaryM you rock!
Title: Re: Pulled Pork
Post by: Macabre on September 16, 2013, 08:17:35 AM
How much does it cost to make this? I'm considering it for a school thing and before I ask someone to make it should probably know how much I am asking them to do. I rarely buy meat and have no real sense of the coat of the pork. Thanks!
Title: Re: Pulled Pork
Post by: SilverLining on September 16, 2013, 10:18:52 AM
we paid $10 for the meat this weekend.
Title: Re: Pulled Pork
Post by: YouKnowWho on September 16, 2013, 10:38:26 AM
I paid $20 for 10lbs.  I watch for it on sale.
Title: Re: Pulled Pork
Post by: Janelle205 on September 17, 2013, 05:11:22 PM
Think I may try this in the near future, since there are so many good reviews.  For anyone that wants a quick meal idea, I use leftover pulled pork, spread and spread on French bread, top with Mozzarella for a pulled pork French bread 'pizza'.  Even my super particular brother likes it.


Is the mustard noticeable?  I am not a mustard fan, but am willing to try it if it isn't a prominent flavor.
Title: Re: Pulled Pork
Post by: Macabre on September 17, 2013, 06:32:04 PM
So if you did this with beef, what cut would you use?
Title: Re: Pulled Pork
Post by: YouKnowWho on September 18, 2013, 11:14:27 AM
Think I may try this in the near future, since there are so many good reviews.  For anyone that wants a quick meal idea, I use leftover pulled pork, spread and spread on French bread, top with Mozzarella for a pulled pork French bread 'pizza'.  Even my super particular brother likes it.


Is the mustard noticeable?  I am not a mustard fan, but am willing to try it if it isn't a prominent flavor.

Granted, my dried mustard is probably past it's prime but it is not noticeable honestly.  And it could easily be done without if you would prefer not to use it.
Title: Re: Pulled Pork
Post by: YouKnowWho on September 18, 2013, 11:17:17 AM
So if you did this with beef, what cut would you use?

If I plan to shred beef, I generally use the cheapest cut available.  The longer it cooks, the more tender it gets.  And while this probably grosses others out - I prefer a really fatty cut and leave the fat on to add moisture (I tend to cut off afterwards). 

I have not made this recipe with beef though - but have done something similar with an "Italian" style roast.
Title: Re: Pulled Pork
Post by: hedgehog on September 18, 2013, 03:33:23 PM
I've never tried it with beef, but my gut says chuck roast.  Just guessing, though.
Title: Re: Pulled Pork
Post by: Janelle205 on September 18, 2013, 07:03:17 PM
When I make crock pot shredded beef I usually use rump roast - also called bottom round.
Title: Re: Pulled Pork
Post by: becca on January 05, 2014, 09:23:42 AM
Doing this today.  Raising to find the recipe for when I rub my butt later.  Hehe. 
Title: Re: Pulled Pork
Post by: MaryM on January 05, 2014, 06:28:41 PM
Lol  ;D
Title: Re: Pulled Pork
Post by: becca on January 06, 2014, 12:16:30 PM
Do you ever flip it part way through?  The botton is in so much liquid and cooking moreso than the top(where the slab of fat sits). 
Title: Re: Pulled Pork
Post by: MaryM on January 06, 2014, 12:35:02 PM
Yes, sometimes I do flip it.
Title: Re: Pulled Pork
Post by: momtoAidenDeclan on January 07, 2014, 09:01:21 AM
Doing this today.  Raising to find the recipe for when I rub my butt later.  Hehe.
My brother and SIL have a smoker....you should hear us giggle and make comments about Uncle Jeff's butt - it's tender and juicy, we love his butt....my life with a house of men!
Title: Re: Pulled Pork
Post by: becca on July 22, 2014, 03:05:33 PM
Bought a butt.  Will rub it tonight and cook for tomorrow night(and future dinners).  We froze quite a bit last time.
Title: Re: Pulled Pork
Post by: SilverLining on July 23, 2014, 08:11:30 PM
Really becca?  You need to tell us the details when you rub a butt?   ;)
Title: Re: Pulled Pork
Post by: becca on July 24, 2014, 07:51:52 AM
Well, truth be told, as a PT, and a mom, and a home "chef", I have rubbed all manner of butt in my life.   :rofl:
Title: Re: Pulled Pork
Post by: SilverLining on July 24, 2014, 09:29:53 AM
 ;D
Title: Re: Pulled Pork
Post by: becca on October 11, 2014, 12:55:46 PM
Making this to serve to a couple coming to watch football tomorrow.  First time i wil make it for others.  I have done it twice fo rus.  I added some cumin, onion powder and coriander this time in addition to the other seasonings.  The kids do not eat it, so, i figured i could kick it up a notch.  Ds liked it the first time, but decided now that he does not.  sigh...
Title: Re: Pulled Pork
Post by: becca on October 12, 2014, 07:30:06 AM
Hmmm, a solid 8 hours in the crock pot and not done.  Unless dh fell asleep and actually started it later.  That s entirely possible.  Company is not coming until the afternoon, so no biggie.  Just switched it to high.  I do have an old crock pot, so maybe mine needs to be on high.
Title: Re: Pulled Pork
Post by: becca on February 15, 2015, 08:15:29 AM
This is happening today.  I did not let it marinate for any time, but i saw many online versions that don't.  I also decided to try adding a bit of juice and apple cider vinegar, rather than just water.  I did not have dry mustard, so, I did some white grape juice(which has apple juice in it), a bit of the vinegar, a tablespoon or so of dijon, for the liquid.  I added a bit of extra sugar to the rub, and any rub that fell off, I added to the liquid mix, and poured all of that in the bottom of the pot.  Will see how it turns out. 
Title: Re: Pulled Pork
Post by: Macabre on April 17, 2015, 02:15:27 PM
This is not a pulled pork recipe, but I thought folks might like it. We always have toastadas at our house--they are a staple for us. But you can bake your own with corn tortillas.

Spicy Mexican Shredded Pork Tostadas (Tinga)
http://www.onlinecookingschool.com/school/courses/205/topics/1734?extcode=NSTWD17SZ
Title: Re: Pulled Pork
Post by: becca on April 18, 2015, 05:55:44 AM
Funny, I have never had a tostada.  Is it deep fried? 
Title: Re: Pulled Pork
Post by: hezzier on September 05, 2015, 07:31:47 AM
Making this coleslaw recipe to go with pulled pork for tomorrow.

http://beachbellefitness.com/2014/12/01/21-day-fix-bbq-party/
Title: Re: Pulled Pork
Post by: GoingNuts on September 05, 2015, 09:05:28 AM
That looks good Hezz.  And I like the BBQ sauce recipe listed below.  I'll have to try that sometime.
Title: Re: Pulled Pork
Post by: hezzier on September 05, 2015, 12:13:08 PM
First note on the coleslaw recipe...there is enough liquid in the recipe for a 2 lb bag of shredded cabbage...glad I didn't double the recipe.  I also added a 3rd TBS of mustard, thought it was a little sweet.

We'll see how it is tomorrow after it's been marinating all night.
Title: Re: Pulled Pork
Post by: GoingNuts on September 05, 2015, 03:15:03 PM
I would probably cut the maple syrup - I prefer savory to sweet.
Title: Re: Pulled Pork
Post by: becca on September 05, 2015, 06:23:09 PM
Looked sweet to me too, and we prefer less dressing on our slaw, so I usually go light, in general.  But the flavors looked good, overall.  I noticed the sweetness because it was a beachbody blogger.  I was surprised that she used so much of a sugar. 
Title: Re: Pulled Pork
Post by: becca on June 10, 2016, 11:33:05 AM
making this today.  Needed to check the timing.  Glad I checked, because I see that in my crock pot, I noted here that it was taking too long on low.  I have it on high now.  If I am home, I always start it high, and lower it if a recipe says.  I like to get it up to a good hot temp first. 

Every time I use my 25+year old crock pot, I wonder if it will be the last time. 

Thinking about trying that slaw recipe, Hezz.  Did you end up liking it?  I know you remarked that it was a lot of dressing and you increased mustard due to sweetness.  What was your final opinion?  It all looks good to me, but would probably cut back a bit on sweetness too.  Dh does not like super wet slaws. 
Title: Re: Pulled Pork
Post by: Janelle205 on December 17, 2016, 01:08:40 AM
I gave this recipe to my Mom, who cooked it today, mostly to use for pulled pork French bread pizza for my brother.  She says thanks - it was super easy and she thinks it tastes great.
Title: Re: Pulled Pork
Post by: Mfamom on December 29, 2016, 08:30:40 PM
So if you did this with beef, what cut would you use?

i know its a very old thread, but I would use brisket for bbq beef