Gonna have to make me some tacos with this one. Sounds great.
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Crockpot pulled pork - super easy
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I made it last night for my self. Only problem was that I have 5 pounds of left overs. Excellent! I think next time though I am going to take the meat out of the crock pot about an hour or so early. Then place in a foil pan uncovered and put in the smoker to finish. Hopefully add a little smoke flavor to it.
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Mongo
My wife does something similar, she takes a boned out front shoulder (Deer or Hog) and puts in the crock pot after she has seasoned it with Tony's Creole seasoning, Lawery's Garlic seasonall, Garlic Powder and Onion Powder. Then she puts in two cans of cream of mushroom soup and using one of the cans, adds one can water. She does this at 6 am and turns the crock pot on high and lets it cook all day. When we get home from work (about 5 pm), we have a roast with gravy waiting for us ready to eat, that so tender it melts in your mouth. She serves it over rice or bread.
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Originally posted by Dale Moser View PostGot a 3 1/2 pound whole loin in the crock pot now. I put some Weber Mesquite seasoning on it, a little extra black pepper, and some barnacle dust. Also put a little worschesire in the water, and chopped in a 1/2 onion, and a small bell pepper.........We'll see tonight!
I think it's the cut of pork that does it. There's enough fat and connective tissue that is just cooks the thing down to super tender. Pork tastes good with just about anything, so this recipe will work with whatever flavoring you like.
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Originally posted by BowVista View PostI cut all this stuff up myself, so it's ridiculous that I don't know what it's called.
I just de-bone everything, and keep the stuff that looks good.
I have a bunch of big chunks off the butt that I wasn't sure what to do with. I'll give them a try with this.
Moore's or dales ( I like moore's better less salt)
Whiskey (have to use KY bourbon)
Worcestershire sauce
a couple drops of franks hot sauce or Texas Pete
Some garlic powder and onion powder
And whatever other seasonings you want to put in there.
I just put these in to my taste. So there really is no measuring to it. I have done deer and pig like this and they turned out great.
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Originally posted by BowVista View PostI have a dummy question. When you say "shoulder" are you just talking about a big chunk of meat from the hindquarter?
I am going to try that next weekend when the kids come over
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