Pulled Pork - Revision history

Teethgrinder: Fixed some minor wiki formatting, added a capital letter

2011-11-27T16:07:11Z

Fixed some minor wiki formatting, added a capital letter

Toast: Pulled pork moved to Pulled Pork: caps issue

2010-07-26T17:43:54Z

Pulled pork moved to Pulled Pork: caps issue

Toast at 17:28, 26 July 2010

2010-07-26T17:28:14Z

Toast at 17:25, 26 July 2010

2010-07-26T17:25:40Z

Drchipotle: /* BASIC PULLED PORK */

2008-02-27T21:53:42Z

BASIC PULLED PORK

Toast at 04:08, 26 February 2008

2008-02-26T04:08:10Z

Drchipotle: /* Intro */

2008-02-25T22:18:22Z

Intro

Drchipotle: New page: category:Pork ==Intro== '''Every''' time a slow cooker thread appears on GWS, this recipe crops up. Without fail. I'm befuddled as to why it hasn't been entered yet. This recipe is...

2008-02-25T22:02:19Z

New page: category:Pork ==Intro== '''Every''' time a slow cooker thread appears on GWS, this recipe crops up. Without fail. I'm befuddled as to why it hasn't been entered yet. This recipe is...

New page

[[category:Pork]]

==Intro==
'''Every''' time a slow cooker thread appears on GWS, this recipe crops up. Without fail. I'm befuddled as to why it hasn't been entered yet.

This recipe is crock-pot nirvana. It is nearly foolproof and is quite delicious. Do it Friday/Saturday night before football and you've got a gameday treat.

==Ingredients==
*) 5 lb of boston butt/pork shoulder
*) 1 onion, peeled and quartered
*) 1/3 cup apple cider vinegar
*) ~1 cup dark brown sugar
*) Worcestershire Sauce
*) Salt & Pepper

==Optional Ingredients==
*) 1/2 cup ketchup
*) 1 tablespoon liquid smoke
*) Garlic Powder
*) Cayenne Pepper
*) 1.5 tbsp cornstarch

==Method==

===BASIC PULLED PORK===

Take a ~5lb pork shoulder and coat it with brown sugar. Place the quartered onion in the crock pot, place shoulder on top, and 1/3 cup of apple cider vinegar over top it. Dump in copious amounts of Worcestershire sauce, maybe 1/4 of a cup.

Cook on low for 8 hours. Flip it over half way thru if you remember, but this isn't critical.

Shred the meat with a fork. Salt and pepper to taste.

===ADVANCED PULLED PORK===
Do all of the above. Set aside the shredded pork

Take the juice at the bottom of the pot, ladle off the fat, and put it in a sauce pan. Discard the onion. Heat over medium till it simmers.

Add 1/2 cup ketchup and 1 tbsp liquid smoke. Stir/whisk till combined.

take 1.5 tablespoons of cornstarch, and mix well with 1 cup cold water (DO NOT ADD DIRECTLY TO HOT JUICE OR IT WILL GET CLUMPY) Whisk into saucepan.

Let it simmer till you like the consistency. Now it's time to season. Salt and pepper to taste. With no salt it will taste like blandness. Add garlic powder and cayenne pepper to taste (~1/2 teaspoon each). Don't salt it till you like the consistency or it will be too salty after it reduces/thickens. Pour the sauce over the shredded and seasoned pork, mix it all up.

@@ Line 33: / Line 33: @@
-==ADVANCED PULLED PORK===
+===ADVANCED PULLED PORK===
-===Additional Ingredients===
+====Additional Ingredients====
 * 1/2 cup ketchup
 * 1 tablespoon liquid smoke
@@ Line 42: / Line 42: @@
 * 1.5 tbsp cornstarch
-===Method===
+====Method====
 *Do all of the above.  Set aside the shredded pork
-T*ake the juice at the bottom of the pot, ladle off the fat, and put it in a sauce pan.  Discard the onion.  Heat over medium till it simmers.
+*Take the juice at the bottom of the pot, ladle off the fat, and put it in a sauce pan.  Discard the onion.  Heat over medium till it simmers.
 *Add 1/2 cup ketchup and 1 tbsp liquid smoke.  Stir/whisk till combined.
-*take 1.5 tablespoons of cornstarch, and mix well with 1 cup cold water (DO NOT ADD DIRECTLY TO HOT JUICE OR IT WILL GET CLUMPY) Whisk into saucepan.
+*Take 1.5 tablespoons of cornstarch, and mix well with 1 cup cold water (DO NOT ADD DIRECTLY TO HOT JUICE OR IT WILL GET CLUMPY) Whisk into saucepan.
 *Let it simmer till you like the consistency.  Now it's time to season. Salt and pepper to taste.  With no salt it will taste like blandness.  Add garlic powder and cayenne pepper to taste (~1/2 teaspoon each).  Don't salt it till you like the consistency or it will be too salty after it reduces/thickens.  Pour the sauce over the shredded and seasoned pork, mix it all up.
@@ Line 55: / Line 55: @@
 ==Serving==
 *While it's good on it's own, I personally feel Pulled Pork is best served on a crusty bun covered with [[Carolina Red Barbecue Sauce|Carolina Red]] or some other [[:category:BBQ Sauces|BBQ sauce]].
 ==Notes==
 *You can easily adapt this to a tex mex style burrito filling pork by adjusting the ingredients slightly, but this depends on your tastes.

← Older revision		Revision as of 17:28, 26 July 2010
Line 1:		Line 1:
−	[[category:Pork]] [[category:Slow Cooker]]	+	[[category:Pork]] [[category:Slow Cooker]] [[category:Dinner]] [[category:American]] [[category:Sandwiches]]

	==Intro==		==Intro==

@@ Line 9: / Line 9: @@
 ==Ingredients==
-*) 5 lb of boston butt/pork shoulder
+* 5 lb of boston butt/pork shoulder (Honestly this recipe can be done with whatever your crockpot fits, you just may have to cook it longer)
-*) 1 onion, peeled and quartered
+* 1 onion, peeled and quartered
-*) 1/3 cup apple cider vinegar
+* 1/3 cup apple cider vinegar
-*) ~1 cup dark brown sugar
+* ~1 cup dark brown sugar
-*) Worcestershire Sauce
+* Worcestershire Sauce
-*) Salt & Pepper
+* Salt & Pepper
 ==Method==
@@ Line 27: / Line 20: @@
 ===BASIC PULLED PORK===
-Take a ~5lb pork shoulder and coat it with brown sugar.  Place the quartered onion in the crock pot, place shoulder on top, and 1/3 cup of apple cider vinegar over top it.  Dump in copious amounts of Worcestershire sauce, maybe 1/4 of a cup.
+*Score the roast gently with a knife then rub liberally with Worchestershire sauce until coated.
-Cook on low for 8 hours.   Flip it over half way thru if you remember, but this isn't critical.
+*Add 1/2 cup ketchup and 1 tbsp liquid smoke.  Stir/whisk till combined.
-Shred the meat with a fork.  Toss any bone, fat, or gristle encountered during the shredding.  Salt and pepper to taste.
+*take 1.5 tablespoons of cornstarch, and mix well with 1 cup cold water (DO NOT ADD DIRECTLY TO HOT JUICE OR IT WILL GET CLUMPY) Whisk into saucepan.
-===ADVANCED PULLED PORK===
+*Let it simmer till you like the consistency.  Now it's time to season. Salt and pepper to taste.  With no salt it will taste like blandness.  Add garlic powder and cayenne pepper to taste (~1/2 teaspoon each).  Don't salt it till you like the consistency or it will be too salty after it reduces/thickens.  Pour the sauce over the shredded and seasoned pork, mix it all up.
-Add 1/2 cup ketchup and 1 tbsp liquid smoke.  Stir/whisk till combined.
+==Serving==
-take 1.5 tablespoons of cornstarch, and mix well with 1 cup cold water (DO NOT ADD DIRECTLY TO HOT JUICE OR IT WILL GET CLUMPY) Whisk into saucepan.
+*While it's good on it's own, I personally feel Pulled Pork is best served on a crusty bun covered with [[Carolina Red Barbecue Sauce|Carolina Red]] or some other [[:category:BBQ Sauces|BBQ sauce]].
-Let it simmer till you like the consistency.  Now it's time to season. Salt and pepper to taste.  With no salt it will taste like blandness.  Add garlic powder and cayenne pepper to taste (~1/2 teaspoon each).  Don't salt it till you like the consistency or it will be too salty after it reduces/thickens.  Pour the sauce over the shredded and seasoned pork, mix it all up.
+==Notes==

← Older revision		Revision as of 04:08, 26 February 2008
Line 1:		Line 1:
−	[[category:Pork]]	+	[[category:Pork]] [[category:Slow Cooker]]

	==Intro==		==Intro==

← Older revision		Revision as of 22:18, 25 February 2008
Line 5:		Line 5:

	This recipe is crock-pot nirvana. It is nearly foolproof and is quite delicious. Do it Friday/Saturday night before football and you've got a gameday treat.		This recipe is crock-pot nirvana. It is nearly foolproof and is quite delicious. Do it Friday/Saturday night before football and you've got a gameday treat.
		+
		+	People tend to discard the released liquid at the bottom of the crock pot. I say this is a mistake. It easily becomes a wonderful sauce to the pork you just made. Take an additional 20 minutes and try the "advanced" recipe below.

	==Ingredients==		==Ingredients==

← Older revision	Revision as of 17:43, 26 July 2010
(No difference)