For the game on Thursday, my friend and I are doing up a big pot of chili, and we're going to do a pulled pork. Now normally I just cook my pulled pork in my slow cooker, and I just throw the meat in, put some salt, pepper, and garlic on it, then cover it up with root beer and let it cook. Then when its done, I shred it, and just cover it in a favorite bbq sauce. Sounds odd to some Im sure, but it keeps the meat moist, and gives it a hint of sweetness before covering it in sauce. I want to swap out the rootbeer, for Guinness, or some other dark beer. I want to keep it simple like the above, just swap out the rootbeer for the beer. Anyone done anything similar? Im sure it'll taste just fine, even better than with root beer, but Im just curious if anyone else out there has done something similar, and how did it turn out? Yes, I know, its thanks giving, and pulled pork is odd, but for me its not thanksgiving up here in the great white north
From a BBQ man, pork is always in season. I would recommend at some point getting a smoker and cooking pork butt the right way. Sent from my Xoom using Tapatalk
It sounds odd but some OJ can give it good flavor. Also any dark beer would prob be fine, just avoid hoppy ones like IPAs I would think to keep bitterness out
^^^^^^this...... Start with a good rub, let it sit 24 hours in the fridge in a bag. Then fire up the smoker, I prefer hickory. Keep that temperature at about 180, keep the meat in there for about 6-8 hours, then finish it off in the oven at 220 wrapped in some foil. Once you're done, shred that pork up and dump any leavings from the foil in the crock pot...guaranteed amazing in a pot. I usually make a 5-7 pound loin or butt and usually have enough for a sandwich or two left when done
He wants to know how to pull pork and there's only been ONE joke response??!?!?!??! This is not the Lounge I've known...anymore. I'm ashamed of all of you. Sigh.
I have one for you, will give it to you later....also you have to make your own BBQ sauce.....dont disrespect the pork with jarred crap hahahaha
Ok, I don't have a smoker, so I followed this recipe to the tee, and I didn't like it the first time due to the Cummis - it is an acquired taste and it kind of has a curry taste. You may or may not like it. The second time and third time I followed this recipe without the Cummis, it turned out delicious man! I used the apple juice as suggested and it kept it moist. Some people use beer though. EDIT: This rub is excellent though, I recommend it - minus the Cummis IMO. [video=youtube;Yp3H7IZnYtg]http://www.youtube.com/watch?v=Yp3H7IZnYtg[/video]
That's the most important part, as the rub crystallizes and maintains all the moisture inside the pork shoulder.
Mmm. Well I have one general and 2 first mates at his side so you'd think I could at least handle 1 and 2..
This is what I use in the winter as the crock pot recipe, because smoking pork products for 6-8 hours in the dead of winter in Rhode Island isn't fun...... Dry Rub: 3Tbsp. Cracked black 3Tbsp. Brown sugar 3Tbsp. Paprika 3Tbsp. Kosher Salt 1Tsp. Cayenne Pepper Mix the above an rub well onto an 8-10 pound pork butt. Wrap in Saran Wrap and put in fridge for 1 to 2 days. Mix the following: 1 Cup Cider Vinegar 1/2 Cup Water 1Tbsp. Worcestershire 1Tbsp. Cracked Black 1Tbsp. Kosher Salt 1Tbsp. Canola Oil Few drops of liquid smoke (per your taste) Put mixture in the ****-pot and stir. Place pork butt in the pot and baste it with this mixture several times over the 8-10 hours. Cook on low for 8-10 hours. When the pork is cooked, take out and shred. Remove most of the juice, and all of the fat from the crock-pot, then place shredded pork back in the crock pot. Many people like it slopped in BBQ sauce but I like to add my own amount, however if you like it mixed with BBQ sauce, put in the BBQ sauce as well.....AGAIN make your own!! Lastly put on toasted buns, with slaw....homemade slaw..... I had this last night actually, sans the buns, staying away from bread these days...
