I like barbecued pulled pork, but I’ve never tried to make it.
Until now.
I used this recipe: Crock pot barbecue pork
Ingredients:-
* 1.5Kg or 3.3 lb pork shoulder
* 100ml or 4 floz of water
* salt and pepper to taste
* barbecue sauce of your choice
Method:-
Place the pork shoulder in the crock pot, pour in the water and lightly season with the salt and pepper. Cover and cook on high for 1 hour. Now turn to low and cook for a further 8 hours by which time the meat should be extremely tender. Remove the pork from the slow cooker and place on a carving board.
Chop or shred the pork and then throw it back into the crock pot with a little barbecue sauce of your choice. Cook for a further 1 hour and you?re ready to slap it in a bun!
Well, not really. Low on my 20-year-old West Bend Slo Cooker is a little too low. After 8 hours at that level the roast was still very rubbery. I turned it up to high for a couple of hours (I was annoyed), then took it off the heat and refrigerated it overnight. Long about 1:30 the following afternoon I took it out and put it on at medium for a couple more hours. At that point I could shred it. I did, drained off the liquid, added the meat back into the pot, poured in about 4 oz. of barbecue sauce, and slow-cooked it at medium for another hour.
Next time I think I’ll add 6 oz. of sauce; it wasn’t quite drippy enough for my taste. But we both liked it just fine, and now that I know how my cooker’s heating element behaves, I can do this again with more confidence.
Here’s how I cook mine. Same ingredients.
Smoke for about 9 hours on the grill. Take off. Put in crockpot crock. Put crock in fridge overnight. Take out next morning and cook on low for about 6 hours.
The trick it to let it sit in its own juices overnight.
So other than the grill, I more or less did what you do. How funny!
We have a gas grill, no smoker; I’ll be darned if I’m gonna tend that thing for nine hours. I assume you just leave it alone for all that time.