Crock Pot Pulled Pork

"I got me a crock pot,, nuff said.. The long and low melted most of the greasiness out of the shoulder, and the vinegar apple juice combination added a sweet moistness to the final product."
 
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Ready In:
36hrs
Ingredients:
11
Yields:
10-12 sammiches

ingredients

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directions

  • Combine the rub spices and coat the shoulder.
  • Bag the rubbed shoulder overnight in the fridge.
  • Put Apple juice and vinegar in crock pot and add the shoulder and the rub that's stuck on it.
  • Start the pot on high, turn down to med after an hour and a half.
  • Cook for 12 hours total, 10 hours if your pot has no medium setting.
  • Remove the shoulder and let rest for at least half an hour.
  • Pull shoulder apart with a couple of forks.
  • Place the pork on a cheap bun or Wonder bread with your favorite barbecue sauce and some slaw if you want to be traditional.

Questions & Replies

  1. It looks like there are chunks of apple on top of the pork. But I see no mention of them in the recipe. apple on top of the pork.
     
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Reviews

  1. We really liked this. I thought it was a little dry...probably because I do not have a medium setting on my crockpot. I cooked it for 10 hours on high...next time I will try the low setting.
     
  2. This was my first time making pulled pork and it turned out delicious! I didn't have any problems with it being too salty like some reviewers mentioned. I thought it was perfect! I cooked mine on low for about 11 hours and it was just right. Thanks for a great recipe!
     
  3. I am a newbie to using a crock pot and I have never made pulled pork before. I recieved about 7 recipes from friends but they all called to cook the pork in the serving sauce and I just thought that to spice the meat would be better - so people could sauce it for added sweetness to personal taste. <br/>This was PERFECT. I wouldn't change a thing. Easy and Delicious. I got soo many requests for the "place" I ordered the pulled pork from I owe T. Wolfe a compliment or two!
     
  4. This recipe was fantastic! My boyfriend and I enjoyed this pulled pork in sandwiches along with a spicy chipotle slaw (recipe #232299). The combination of flavors was spectacular. I took the advice of T. Woolfe and substituted liquid smoke for the mesquite powder. I just brushed the liquid smoke over the meat before patting the meat with the dry rub. I've cooked pork in the crock pot several times before, but never has the meat been so full of rich flavors. So easy and so delicious.
     
  5. I made this recipe for an annual party we throw. At least 50 people every year and this year I wanted it to be no fuss so I upped this recipe quite a bit with NO problems.<br/>Marinated it for two days just because I knew I wouldn't have much time the day before. It was AWESOME. EVERY SINGLE PERSON who tried it said it was SO GOOD and they couldn't stop going back up for more. The next day for lunch we asked what everyone wanted and we ended up having to heat up the leftover pork again. I'd say that is a hit when over 50 people agree it is WONDERFUL. Will be keeping and making many times over.
     
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Tweaks

  1. I followed the directions on the recipe pretty much exactly as written. The only change I did was substituted liquid smoke for mesquite powder and my crockpot doesn't have a med setting so I cooked it on high for just under 10 hours. My first problem with the recipe is it made my house smell like vinegar for the first 2 hours although after that is smelled pretty good. My main problem with the recipe was that the liquid boilled out of the crockpot and the roast burnt. I didn't even know this was possible in a crock pot. I was able to salvage enough of the meat for dinner for my hubby and I but no leftovers. It tasted pretty good, although a bit salty (like 3.5 to 4 stars good). However, it took me 2 days to chip the charred mess out of my crock pot, not to mention the waste of food. As I said, my crock pot doesn't have a med. setting so I did have to leave it on high for about 10 hours. I am guessing it was some limitation of my cheap crock pot, but unless yours has a med. setting, I wouldn't recommend it.
     
  2. This recipe was fantastic! My boyfriend and I enjoyed this pulled pork in sandwiches along with a spicy chipotle slaw (recipe #232299). The combination of flavors was spectacular. I took the advice of T. Woolfe and substituted liquid smoke for the mesquite powder. I just brushed the liquid smoke over the meat before patting the meat with the dry rub. I've cooked pork in the crock pot several times before, but never has the meat been so full of rich flavors. So easy and so delicious.
     
  3. This pulled pork was amazing! I followed the recipe for the rub, except I did not have chipotle or mesquite powder, so I used 1 tbsp of cayenne pepper and it turned out fantastic. I used apple juice instead of the concentrate. I cooked my 5 lb pork shoulder overnight, and in the morning my house smelled incredible, and the meat was falling of the bone. I shredded the meat with two forks, removed the fat, and reserved a bit of the cooking liquid. Added meat back in, and kept it on warm. Served on rolls with Sweet & Spicy BBQ sauce on the side. EVERYONE loved this! There were 6 of us, and everyone had at least 2 sandwhiches each. I prepared more rub ,and I just put another roast in the 'gridge
     
  4. WOW...We all loved this one. All I had in my freezer was apple/rasberry juice, so I was worried, but it came out great. I also used liquid smoke instead of the mesquite powder. I jut drizzled some on each side before rubbing on the spices. We did not use any additional flavoring such as BBQ sauce - it just was not needed. We cooked just under 3 lbs it on high for about 2.5 hours, then on low for 6 hours, not as long as the recipe called for, so the meat did stay on the greasy side. The meat just fell apart on the fork and disolved in the mouth! We just ate it on whole wheat hamburger buns with choice of cheese. My only complaint was that I didn't use a larger roast. Thanks for posting this recipe. It has earned a permanent spot in our rotation!
     
  5. I was craving a pulled pork sandwich. This is my favorite recipe of all time!! The long preparation is well worth the wait. I made this with Tenderloin instead of Shoulder, for a healthier sandwich. I also subbed canned chipotles in adobo as someone suggested. I just threw them (and some of the sauce from the can) into the crock pot with the vinegar. I also used 1/2 c. apple cider instead of juice concentrate. A bit less apple flavor my way perhaps, but I had cider on hand. The recipe leaves a warm spicy feel long after the meal, but isn't spicy enough to turn away the masses. Dropped 3 oz onto a whole wheat soft bulkie with Jack Daniels Hickory BBQ Sauce. The pulled pork works great dampened then reheated in the microwave for 30s.
     

RECIPE SUBMITTED BY

May 2005: T. Woolfe recently passed away. He will be greatly missed by his friends at Recipezaar. -- Recipezaar Editor ***************************************************** Well lessee. I'm a retired, post 65 male live-alone, self taught but been cooking most of my life, wrote a cookbook for friends http://www.heywired.org/TIMM/cookwoof.htm Favorite cooking books Cookwise by Shirley Corriher, an old Joy of Cooking, Jeff Smiths The Frugal Gourmet, Julia & Jacques Cooking at Home, and a couple of those private printings. A Word on How I feel about RATEINGS. I reserve that fifth star for SUPRISE ME purposes. The new combination. The Idea that I haven't seen before. The spark that elevates a recipie from the ordinary-with-variations. If I don't seem to give a lot of 5s that's why. A 4 is a great taste.
 
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