Now you can have great pulled pork with the ease of crock pot cooking. Put it on in the morning and eat in the evening making this a weeknight-friendly recipe.
I love pulled pork, but most of us do. I have done fake pulled pork with other cuts of pork, but pork butt (AKA pork shoulder) is the “right” cut. Cooking it low and slow is the right way. And lastly it is cooked dry… not braised in liquids is the right way.
While I “knew” how I wanted to do this, I did the usual research. Mostly I was disgusted (but not always). There are recipes with condensed soup, packets of onion soup mix, broth, and many other things that should never touch a pork butt. There are recipes that are “done” in 4-6 hours on low… not possible.
So the plan… use my usual rub (but feel free to use your favorite). Wet with liquid smoke applies the rub and “roast” low and slow in a crock pot. Now the secret ingredient… aluminum foil… but don’t wrap it, elevate it to keep it out of the fat.
I used a three pounder, but I believe you could do 4 pounds the same and a five pounder might work. The three pounds produce enough for ten large sandwiches. So cheap eats if you calculate it.
A very nice 5. Almost equal to my oven and grill versions.
Note: I like to take my pork butt to 195 range but really this was not going over 192. So settle for 185 but 195 or even 200 is really good. At 8 hours it was at 185, and I left it. I want a recipe that can be put on in the morning before you leave for work and be ready in 9-10 hours when you get home.
I put the rub on and cooked right away this time. That works quite well but if you plan ahead, then apply the rub the night before and wrap in plastic wrap.
Start with a pork butt AKA pork shoulder 3-4 pounds.
Prep a large crock pot with six balls of aluminum foil. Make about 2 inch balls but then squish down to 1 inch high and arrange in the bottom of the crock pot.
You may use the rub of your choice, or mine is ½ cup dark brown sugar, three tablespoons kosher salt, one tablespoon chili powder, one teaspoon garlic powder, one teaspoon onion powder and one teaspoon pepper.
Pat dry the pork and the coat with about two tablespoons good quality liquid smoke.
Generously apply the rub. You could wrap with plastic wrap and refrigerate overnight at this point or cook right away.
Place on the foil balls and cook on low undisturbed for 9-10 hours.
Bake until internal temp of 190 plus. About 9-10 hours, but will vary some with the thickness of the meat and the crock pot. Remove from crock pot onto a large sheet of heavy duty foil.
Wrap tight with the foil then wrap with several towels. Allow to rest for at least 15 minutes but 1-2 hours is fine. Shred with forks. It will fall apart.
June 8, 2016