Nancy Howells wrote:

I like to do mine in the crock as well, but I use either pork roast
(with a good layer of fat) or boston butt. I use a bbq spice rub on it
first, though, and then let it languish in its own juices in the crock.
I usually make a vinegar-based sauce to go with it.

I also do mine (boston butt) in the crockpot, with just some onion. I then hand
shred it carefully to remove any trace of fat or icky bits and shred
beautifully. Then into the crock pot it goes again with a mixture of hot wing
sauce, South Carolina style mustard BBQ sauce and some Kansas City style BBQ
sauce (home made). The combination is fantastic. I avoid making it too sloppy
wet, but the flavors really do mingle with the pork well. Love it..
Goomba

Nancy Howells wrote in
:

In article , hahabogus
wrote:



I do mine in a crock pot . I like the cottage roll/picnic ham
version. That's the factory treated version. It is brined or cured
and tastes somewhat like ham. I just cut the treated pork shoulder
out of the plastic bag and the netting, rinse it off to remove some
of the salt and put it in the crock pot fat side up. I set the crock
pot to high and let it
go for around 8-10 hrs. The hard part of this recipe is getting the
meat out of the crock pot in one or two pieces, as it just falls off
the bone. The meat tastes good as cold cuts and great as part of a
warm meal. I slather it in whole grain mustard, at the table.


I like to do mine in the crock as well, but I use either pork roast
(with a good layer of fat) or boston butt. I use a bbq spice rub on
it first, though, and then let it languish in its own juices in the
crock. I usually make a vinegar-based sauce to go with it.


Nancy, I've never tried doing it in the crockpot but I'd like to give it
a go. How long and at what setting do you usually cook it? I'm thinking
it might be ideal to put in before going to work.

TIA
Wayne

Ohmster wrote:

"jmcquown" wrote in
:


Also known as pulled pork, for which you use pork butt or pork shoulder
roast. Best done on a smoker over very low heat for oh, 10-12 hours.
You can roast it in an oven, of course. When you (carefully) remove the
meat from the grill/roasting pan, let it cool for a bit and then, as you
said, shred it with a couple of forks. It is done to perfection when
this requires little effort. Hint: keep one of those large foil
roasting pans handy to put the pulled pork into. You will also perhaps
want to chop it with a cleaver into smaller, bite-sized portions.

At the BBQ joints down here in TN, the meat is not liberally doused in
sauce. Sauce is served on the side and in fact whether sauce is used or
not is a matter of personal taste. What kind is up to you; there are
vinegar-based sauces (my preference if I'm going to add sauce) and
mustard-based sauces. Which brand of commercial sauce really makes no
difference as long as it is one you like; I've found Heinz is just as
good as Corky's.

Also, the local BBQ joints like to serve pulled pork on hamburger buns
with chilled cole slaw on top of the pork. I don't quite understand
that, myself. I prefer it by itself, with perhaps a nice crispy
sourdough roll on the side and a slight sprinkling of sauce on the pork.
Or, as Wayne said, just a dash or two of Tabasco will fit the bill.

Good luck!

Jill


Very good and informative answer, thank you Jill. The vinegar based sauce
sounds yummy. Is there a commercial brand available or perhaps a simple
recipe? I don't have a smoker (pout) so the oven will have to do. Can you
recommend a temprature setting for the oven? Will I really have to bake this
for a half a day?


Yes, you will have to bake it for a half day at least. This is one of
those meats you can't time to a 'T' when it will be done. It's done
when it's done. Someone has done an experiment and cooked two butts,
same size within oz. same day, same distance from heat, on a smoker and
one took about 2 hours longer than the other. Temperature of meat is
your guide. And the meat should be 195° or so. Probably get away with
190° and also 200°. It is up to you.

The good part though, it is very forgiving. Hard to screw up. If it
gets to 185° and your hungry and impatient and need to eat, go ahead eat
and enjoy. At this point though it is not 'pulled pork' but rather
'sliced pork'. Nothing wrong with that.

meatgrinder


Thank you for the terrific answer.

On Sun, 28 Dec 2003 21:30:20 GMT, Ohmster
wrote:
or a favorite store bought barbeque sauce, that would be very helpful.

Lloyds (in the fridge section), or Stubbs (nwow available in most
states). Don't get those nasty sweet Kraft/Heinz/KC sauces.

-sw

Wayne Boatwright wrote in
:

Nancy Howells wrote in
:

In article , hahabogus
wrote:



I do mine in a crock pot . I like the cottage roll/picnic ham
version. That's the factory treated version. It is brined or cured
and tastes somewhat like ham. I just cut the treated pork shoulder
out of the plastic bag and the netting, rinse it off to remove some
of the salt and put it in the crock pot fat side up. I set the crock
pot to high and let it
go for around 8-10 hrs. The hard part of this recipe is getting the
meat out of the crock pot in one or two pieces, as it just falls off
the bone. The meat tastes good as cold cuts and great as part of a
warm meal. I slather it in whole grain mustard, at the table.


I like to do mine in the crock as well, but I use either pork roast
(with a good layer of fat) or boston butt. I use a bbq spice rub on
it first, though, and then let it languish in its own juices in the
crock. I usually make a vinegar-based sauce to go with it.


Nancy, I've never tried doing it in the crockpot but I'd like to give
it a go. How long and at what setting do you usually cook it? I'm
thinking it might be ideal to put in before going to work.

TIA
Wayne


Up here the roasts are weighed in metric. A 3 kg or slighty larger is all
that will fit in my 6qt crockpot. And at that size it takes close to 10 hrs
on high. So my guess is that it would be perfect for the 'cook while you
work' gendre.

--
And the beet goes on! (or under)
-me just a while ago

hahabogus wrote in
:

Wayne Boatwright wrote in
:

Nancy Howells wrote in
:

In article , hahabogus
wrote:



I do mine in a crock pot . I like the cottage roll/picnic ham
version. That's the factory treated version. It is brined or cured
and tastes somewhat like ham. I just cut the treated pork shoulder
out of the plastic bag and the netting, rinse it off to remove some
of the salt and put it in the crock pot fat side up. I set the
crock pot to high and let it
go for around 8-10 hrs. The hard part of this recipe is getting the
meat out of the crock pot in one or two pieces, as it just falls
off the bone. The meat tastes good as cold cuts and great as part
of a warm meal. I slather it in whole grain mustard, at the table.


I like to do mine in the crock as well, but I use either pork roast
(with a good layer of fat) or boston butt. I use a bbq spice rub on
it first, though, and then let it languish in its own juices in the
crock. I usually make a vinegar-based sauce to go with it.


Nancy, I've never tried doing it in the crockpot but I'd like to give
it a go. How long and at what setting do you usually cook it? I'm
thinking it might be ideal to put in before going to work.

TIA
Wayne


Up here the roasts are weighed in metric. A 3 kg or slighty larger is
all that will fit in my 6qt crockpot. And at that size it takes close
to 10 hrs on high. So my guess is that it would be perfect for the
'cook while you work' gendre.


Thanks! I'll use that as a guideline.

"Ohmster" wrote in message
...
Very good and informative answer, thank you Jill. The vinegar based sauce
sounds yummy. Is there a commercial brand available or perhaps a simple
recipe? I don't have a smoker (pout) so the oven will have to do. Can you
recommend a temprature setting for the oven? Will I really have to bake
this
for a half a day?

Thank you for the terrific answer.

--
~Ohmster

I'm a southern gal who is transplanted to CA for most of the year, so I had
to learn to make a replacement for bbq... I start the shoulder on my grill,
and usually end up finishing off in the oven. I like the vinegar based
sauces, particularly one on the apparently now-defunct southernbarbeque.com.
I'm at my parents right now, so I can't get to the print out of the recipie
I use. I'm looking for one that's similar, but haven't found one yet. I
know I use ketchup, cider vinegar, brown sugar, red pepper, and a few other
things I can't remember in it...

This url
http://www.anythingsouthern.com/fram...e/recipes.html
seems to have several recipies for the southern style fare...

HTH

In rec.food.cooking, Ohmster wrote:
Reg wrote in
m:

I cook mine in a smoker, but you can cook it in an oven. I cook at 250 F
to an internal temperature of 195 F.

Very good, thank you Reg. 250 till 195? I have a meat thermometer but about
how long would that take to cook a 4 Lb roast? Temprature seems pretty low
but maybe that is good for the meat? Should the meat be covered?

You'll be pushing it with a small roast. The trick is to dissolve the
collagen into gelatin, so the butt falls apart. The collagen starts to
dissolve at around 140, and more like 160. If your roast is small, it
will heat up too quickly and dry out before it gets tender.

Yur best bet is to do a bigger roast, and to cook it low and slow
(preferably in the fragrant smoke of hardwood embers, but that is not
strictly required, unless you want it to taste absolutely delicious).

--
....I'm an air-conditioned gypsy...

- The Who

In rec.food.cooking, Ohmster wrote:
Reg wrote in
m:

Yes, that's a 250 F oven temp... "Low and Slow". The cooking time
varies with the cut of meat, but estimate at 1 1/4 - 1 1/2
hours per pound. No need to cover it while cooking.

This is excellent and I am *so* going to enjoy doing this. Will post a
picture of the finished result if you want, thanks again Reg,

One detail that was not mentioned - a lot of fat will render out. You
really should use some kind of roast rack so the meat will not soak in
the pudde of fat.

--
....I'm an air-conditioned gypsy...

- The Who

Wayne Boatwright wrote in
:

3/8 c Grd black pepper
1/4 c Cayenne (optional)
3/4 c Mild chili powder

Thank you again, Wayne, this is excellent. All saved for when a'roastin' time
comes around.

....(gulp) did you say a quarter cup of cayenne pepper?!!! You mean that hot-
as-hell red powder? Wouldn't this like, burn your face off or something? :P

Thanks!

--
~Ohmster

wrote in :

One detail that was not mentioned - a lot of fat will render out. You
really should use some kind of roast rack so the meat will not soak in
the pudde of fat.

Excellent tip. Will do, thanks!

--
~Ohmster

wrote in :

You'll be pushing it with a small roast. The trick is to dissolve the
collagen into gelatin, so the butt falls apart. The collagen starts to
dissolve at around 140, and more like 160. If your roast is small, it
will heat up too quickly and dry out before it gets tender.

Yur best bet is to do a bigger roast, and to cook it low and slow
(preferably in the fragrant smoke of hardwood embers, but that is not
strictly required, unless you want it to taste absolutely delicious).

Heh heh, thanks!

--
~Ohmster

hahabogus wrote in
:

I do mine in a crock pot . I like the cottage roll/picnic ham version.
That's the factory treated version. It is brined or cured and tastes
somewhat like ham. I just cut the treated pork shoulder out of the
plastic bag and the netting, rinse it off to remove some of the salt and
put it in the crock pot fat side up. I set the crock pot to high and let
it go for around 8-10 hrs. The hard part of this recipe is getting the
meat out of the crock pot in one or two pieces, as it just falls off the
bone. The meat tastes good as cold cuts and great as part of a warm
meal. I slather it in whole grain mustard, at the table.

Nice variation, thank you!

--
~Ohmster

Nancy Howells wrote in news:hnowells-
:

I use a bbq spice rub on it
first, though, and then let it languish in its own juices in the crock.
I usually make a vinegar-based sauce to go with it.

Could you give some details on the rub and vinegar sauce please?

--
~Ohmster

meatgrinder wrote in
news:6wNHb.504348$275.1416514@attbi_s53:

The good part though, it is very forgiving. Hard to screw up. If it
gets to 185° and your hungry and impatient and need to eat, go ahead eat
and enjoy. At this point though it is not 'pulled pork' but rather
'sliced pork'. Nothing wrong with that.

meatgrinder

Hmmm, good to know. Thanks!

--
~Ohmster