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Thread: Anyone got a non-BBQ pulled pork recipe for a slow cooker?

  1. #1
    phaeton Guest

    Default Anyone got a non-BBQ pulled pork recipe for a slow cooker?

    I seem to find a lot of root beer or cola recipes and of course a
    thousand and one bbq recipes. Those are all fine and well, but this
    time I think I would like to try the simple, mild yet savory pulled
    pork. The sort of thing I could almost fake a Cuban Sandwich with.
    Like carnitas, but markedly different. (At least the pork in carnitas
    and the pork in a Cuban seems different to me).

    I thought about just rubbing the meat with Adobo seasoning before
    putting it in the slow cooker, but I don't know if that would be the
    result I'm after.

    Thanks for any help!


  2. #2
    Dave Bugg Guest

    Default Re: Anyone got a non-BBQ pulled pork recipe for a slow cooker?

    phaeton wrote:

    > I thought about just rubbing the meat with Adobo seasoning before
    > putting it in the slow cooker, but I don't know if that would be the
    > result I'm after.
    >
    > Thanks for any help!


    Rub the pork butt with a thin coat of vegetable oil. Then coat with a dry
    rub of kosher salt, granulated garlic, course ground black pepper, paprika,
    and brown sugar. Put the butt onto a rack in a shallow roasting pan. Put
    into an oven at about 230F. Although the estimate is about 90 minutes per
    pound, you will want to cook until the internal temperature reaches
    185-190F.
    --
    Dave
    What is best in life? "To crush your enemies, see them driven before
    you, and to hear the lamentation of the women." -- Conan



  3. #3
    Dimitri Guest

    Default Re: Anyone got a non-BBQ pulled pork recipe for a slow cooker?


    "Dave Bugg" <[email protected]> wrote in message
    news:[email protected] ...
    > phaeton wrote:
    >
    >> I thought about just rubbing the meat with Adobo seasoning before
    >> putting it in the slow cooker, but I don't know if that would be the
    >> result I'm after.
    >>
    >> Thanks for any help!

    >
    > Rub the pork butt with a thin coat of vegetable oil. Then coat with a dry
    > rub of kosher salt, granulated garlic, course ground black pepper,
    > paprika, and brown sugar. Put the butt onto a rack in a shallow roasting
    > pan. Put into an oven at about 230F. Although the estimate is about 90
    > minutes per pound, you will want to cook until the internal temperature
    > reaches 185-190F.
    > --
    > Dave
    > What is best in life? "To crush your enemies, see them driven before
    > you, and to hear the lamentation of the women." -- Conan


    Good advice.

    Now what kind of sauce?
    http://allrecipes.com/Recipe/Big-Als...ce/Detail.aspx

    INGREDIENTS (Nutrition)
    2 cups ketchup
    2 cups tomato sauce
    1 1/4 cups brown sugar
    1 1/4 cups red wine vinegar
    1/2 cup unsulfured molasses
    4 teaspoons hickory-flavored liquid smoke
    2 tablespoons butter
    1/2 teaspoon garlic powder
    1/2 teaspoon onion powder
    1/4 teaspoon chili powder
    1 teaspoon paprika
    1/2 teaspoon celery seed
    1/4 teaspoon ground cinnamon
    1/2 teaspoon cayenne pepper
    1 teaspoon salt
    1 teaspoon coarsely ground black pepper

    DIRECTIONS
    In a large saucepan over medium heat, mix together the ketchup, tomato
    sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season
    with garlic powder, onion powder, chili powder, paprika, celery seed,
    cinnamon, cayenne, salt and pepper.
    Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce,
    simmer longer, and for thinner, less time is needed. Sauce can also be
    thinned using a bit of water if necessary. Brush sauce onto any kind of meat
    during the last 10 minutes of cooking

    Dimitri


  4. #4
    Mr. Bill Guest

    Default Re: Anyone got a non-BBQ pulled pork recipe for a slow cooker?

    On Mon, 29 Dec 2008 18:07:00 -0800 (PST), phaeton
    <[email protected]> wrote:

    > but I don't know if that would be the
    >result I'm after.


    I can't read your mind to know what result you are looking for either.
    I can see a Carnitas type recipe in a crock pot...but then it would
    need to be "crisped" up in the oven.

    Cuban style will have more of a lime juice flavor vs. Mexican style
    which doesn't. I think you are headed more Mexican with the adobo
    seasoning. That would be very good in a crock pot. .....and add a
    half can beer for the brazing liquid! It will add a lot of flavor
    also. I do this all the time.

    This has to be the most authentic Carnitas recipe I have ever made. It
    is perfect!

    @@@@@ Now You're Cooking! Export Format

    Carnitas (Authentic)

    Mexican

    4 lbs boneless pork shoulder
    32 oz chicken broth
    6 lg garlic cloves; ground
    1 tablespoon cumin seeds, ground in a mortar
    2 onions, quartered
    1/2 bunch cilantro

    Cut pork meat into chunks and reserve the big pieces of fat for other
    uses.
    (I leave some fat as it adds flavor).
    Add pork chunks, broth, garlic, comino, onion and cilantro to a Dutch
    oven.
    If necessary, add water so that the meat is covered.


    Bring to boil, reduce heat to low and simmer for about 3 -4 hours or
    until
    meat is very soft and pulls apart easily. (Be careful not to shred
    meat,
    needs to stay in chunks).


    Remove the meat carefully from pot and place in a roasting pan. Drain
    stock, removing onion and solids. Save for other use. Break the
    meat
    apart into smaller chunks (don't shred, it needs to stay in chunks).


    Bake in the oven at 450°F for about 20 minutes or until the meat is
    brown
    and crispy.
    Heat corn tortillas & serve with desired toppings.

    Yield: 6 -8


    ** Exported from Now You're Cooking! v5.84 **


    The Fine Art of Cooking involves personal choice.
    Many preferences, ingredients, and procedures may not
    be consistent with what you know to be true.
    As with any recipe, you may find your personal
    intervention will be necessary. Bon Appétit!


  5. #5
    Chemiker Guest

    Default Re: Anyone got a non-BBQ pulled pork recipe for a slow cooker?

    On Mon, 29 Dec 2008 18:07:00 -0800 (PST), phaeton
    <[email protected]> wrote:

    I suggest you try wet cooking. You can smoke the meat a little first,
    if you like. THen transfer to a non-reactive vessel like the ceramic
    insert of a slow cooker, with some NC style finishing sauce.

    Two sauces I have found to work well are Jeff Smith's Pride of
    Deer Camp sauce:

    http://www.recipezaar.com/Pride-of-D...arinade-191190

    A good discussion of these finishing sauces can be found in the
    Lexington (NC) Collection, available from:

    http://www.ibiblio.org/lineback/lex.htm

    Note these sauces are not tomato based, but on sugar-vinegar-
    mustard. I personally put my pork into the top of a Kamodo
    and smoke it with apple wood for a while, then transfer to
    ceramic as mentioned above. Cook on lo setting.
    It will eventually start to fall off the bone and can be
    "pulled" in the traditional manner.

    Don't miss Mamie Kirk's Slaw recipe in the Lex. Collection.
    Made a batch yesterday. No mayo, a perfect match to
    pulled pork, never-fail to make and keeps for months
    in the fridge. The key to its flavor isi the celery seed. For
    those who suffer from IBS or Crohn's, you can nuke the
    sugar-vinegar with the celery seed in the microwave, let
    chill (per the dfirections) then remove the seeds by straining
    through a fine sieve when you add to the cabbage.

    HTH

    Alex
    ---------------------

    God loves dogs. That's why He created squirrels.

  6. #6
    Lass Chance_2 Guest

    Default Re: Anyone got a non-BBQ pulled pork recipe for a slow cooker?

    For the Puerto Rican/Carribbean kind of pork, you really need to roast
    it low and slow, say 250-300 degrees for several hours, until it "pulls
    apart", in the oven, covered with foil. A cup or so of water in the pan
    is enough.

    The day BEFORE you cook it, season it with a mix of equal parts coarse
    ground black pepper, salt and garlic powder. Make a stab every couple
    of inches in the pork butt, about an inch to and inch and a hhalf deep
    and stuff each gash with the mix. Rub any remaining mix all over the
    roast, cover with plastic and store in the fridge. 12 hours will do, 24
    is better. Adding cumin to the seasoning mix is up to you.

    IF you want to use the slow cooker, it's a whole different thing,
    because the pork will be cooked in liquid, rather than dry, so it's
    harder to get the seasonings INTO the meat. All you can really do is
    season the cooking liquid.

    I make pulled pork for BBQ all the time---in my slow cooker. I just
    toss in the butt, add water to 1/3 below the top edge of the roast, add
    a palm full of salt and another of black peppecorns---and a CUP of
    garlic powder.

    It isnt BBQ until the pork is done and I add the BBQ sauce. So, if you
    dont want BBQ, just leave off the sauce. You will have a garlicy,
    tender pork ready for pulling.

    Either method, dry roasted or slow cooker will give you an excellent
    "Cuban sandwich" pork.

    Lass


  7. #7
    Christine Dabney Guest

    Default Re: Anyone got a non-BBQ pulled pork recipe for a slow cooker?


  8. #8
    Damsel in dis Dress Guest

    Default Re: Anyone got a non-BBQ pulled pork recipe for a slow cooker?

    On Tue, 30 Dec 2008 07:35:23 -0500, Mr. Bill <[email protected]> wrote:

    >Cuban style will have more of a lime juice flavor vs. Mexican style
    >which doesn't. I think you are headed more Mexican with the adobo
    >seasoning. That would be very good in a crock pot. .....and add a
    >half can beer for the brazing liquid! It will add a lot of flavor
    >also. I do this all the time.


    What do you do with the other half can of beer? Never stays fresh
    with Saran Wrap. <G>

    Carol, who only uses beer as an ingredient

  9. #9
    Becca Guest

    Default Re: Anyone got a non-BBQ pulled pork recipe for a slow cooker?

    Christine Dabney wrote:
    > On Tue, 30 Dec 2008 10:56:29 -0500, [email protected] (Lass
    > Chance_2) wrote:
    >
    >
    >> Either method, dry roasted or slow cooker will give you an excellent
    >> "Cuban sandwich" pork.
    >>
    >> Lass

    >
    > This is what makes me think that my leftover Kalua pig would make a
    > fantastic, if bastardized Cuban Sandwich.
    >
    > I am dreaming of them now. Have to get ingredients today...
    >
    > Christine


    Since I do not have a sandwich press, I will sit a cast iron pot on top
    of the sandwich, with a piece of aluminum foil in between. It worked
    out pretty good, once I stopped the pot from wobbling.

    Becca

  10. #10
    Lou Decruss Guest

    Default Re: Anyone got a non-BBQ pulled pork recipe for a slow cooker?

    On Tue, 30 Dec 2008 10:18:05 -0600, Damsel in dis Dress
    <[email protected]> wrote:

    >On Tue, 30 Dec 2008 07:35:23 -0500, Mr. Bill <[email protected]> wrote:
    >
    >>Cuban style will have more of a lime juice flavor vs. Mexican style
    >>which doesn't. I think you are headed more Mexican with the adobo
    >>seasoning. That would be very good in a crock pot. .....and add a
    >>half can beer for the brazing liquid! It will add a lot of flavor
    >>also. I do this all the time.

    >
    >What do you do with the other half can of beer? Never stays fresh
    >with Saran Wrap. <G>
    >
    >Carol, who only uses beer as an ingredient


    Dogs love it.

    Lou


  11. #11
    Goomba Guest

    Default Re: Anyone got a non-BBQ pulled pork recipe for a slow cooker?

    Lou Decruss wrote:

    >> What do you do with the other half can of beer? Never stays fresh
    >> with Saran Wrap. <G>
    >>
    >> Carol, who only uses beer as an ingredient

    >
    > Dogs love it.
    >
    > Lou
    >

    They used to suggest using it as a hair rinse. But I don't want to try
    it-who wants to smell like beer??

  12. #12
    Dave Bugg Guest

    Default Re: Anyone got a non-BBQ pulled pork recipe for a slow cooker?

    Lass Chance_2 wrote:

    > I make pulled pork for BBQ all the time---in my slow cooker.


    No, you don't. You make slow cooker pulled pork.

    > It isnt BBQ until the pork is done and I add the BBQ sauce.


    Sorry, Lass, but real bbq has nothing to do with slow cookers or sauce.

    --
    Dave
    What is best in life? "To crush your enemies, see them driven before
    you, and to hear the lamentation of the women." -- Conan



  13. #13
    Mr. Bill Guest

    Default Re: Anyone got a non-BBQ pulled pork recipe for a slow cooker?

    On Tue, 30 Dec 2008 10:18:05 -0600, Damsel in dis Dress
    <[email protected]> wrote:

    >What do you do with the other half can of beer?


    It would depend completely on how "fleshy" your butt is. Maybe a
    whole can would be in order.

    Or maybe you could save it for another day and roast a chicken on the
    can.


    The Fine Art of Cooking involves personal choice.
    Many preferences, ingredients, and procedures may not
    be consistent with what you know to be true.
    As with any recipe, you may find your personal
    intervention will be necessary. Bon Appétit!


  14. #14
    Mr. Bill Guest

    Default Re: Anyone got a non-BBQ pulled pork recipe for a slow cooker?

    On Tue, 30 Dec 2008 10:25:20 -0800, "Dave Bugg" <[email protected]>
    wrote:

    >Sorry, Lass, but real bbq has nothing to do with slow cookers or sauce.


    Ok...let's have another pissing contest and beat the dead horse.

  15. #15
    Damsel in dis Dress Guest

    Default Re: Anyone got a non-BBQ pulled pork recipe for a slow cooker?

    On Tue, 30 Dec 2008 13:06:23 -0500, Goomba <[email protected]>
    wrote:

    >Lou Decruss wrote:
    >
    >>> What do you do with the other half can of beer? Never stays fresh
    >>> with Saran Wrap. <G>
    >>>
    >>> Carol, who only uses beer as an ingredient

    >>
    >> Dogs love it.
    >>
    >> Lou
    >>

    >They used to suggest using it as a hair rinse. But I don't want to try
    >it-who wants to smell like beer??


    I've done that! It makes your hair so shiny!!! Try it sometime.

    Carol

  16. #16
    Damsel in dis Dress Guest

    Default Re: Anyone got a non-BBQ pulled pork recipe for a slow cooker?

    On Tue, 30 Dec 2008 13:28:34 -0500, Mr. Bill <[email protected]> wrote:

    >On Tue, 30 Dec 2008 10:18:05 -0600, Damsel in dis Dress
    ><[email protected]> wrote:
    >
    >>What do you do with the other half can of beer?

    >
    >It would depend completely on how "fleshy" your butt is. Maybe a
    >whole can would be in order.


    What a charming man!

    >Or maybe you could save it for another day and roast a chicken on the
    >can.


    Naw, I'd probably make drunken pinto beans.

    Carol

  17. #17
    koko Guest

    Default Re: Anyone got a non-BBQ pulled pork recipe for a slow cooker?

    On Tue, 30 Dec 2008 10:18:05 -0600, Damsel in dis Dress
    <[email protected]> wrote:

    >On Tue, 30 Dec 2008 07:35:23 -0500, Mr. Bill <[email protected]> wrote:
    >
    >>Cuban style will have more of a lime juice flavor vs. Mexican style
    >>which doesn't. I think you are headed more Mexican with the adobo
    >>seasoning. That would be very good in a crock pot. .....and add a
    >>half can beer for the brazing liquid! It will add a lot of flavor
    >>also. I do this all the time.

    >
    >What do you do with the other half can of beer? Never stays fresh
    >with Saran Wrap. <G>
    >
    >Carol, who only uses beer as an ingredient


    Beer is also a great hair setting product.
    When I was in high school we combed beer into our hair before putting
    in the rollers. Thank God we don't use rollers anymore, I can now get
    a good nights sleep. ;-)

    koko
    There is no love more sincere than the love of food
    George Bernard Shaw
    www.kokoscorner.typepad.com
    updated 12/30

  18. #18
    Gregory Morrow Guest

    Default Re: Anyone got a non-BBQ pulled pork recipe for a slow cooker?


    Goomba wrote:

    > Lou Decruss wrote:
    >
    > >> What do you do with the other half can of beer? Never stays fresh
    > >> with Saran Wrap. <G>
    > >>
    > >> Carol, who only uses beer as an ingredient

    > >
    > > Dogs love it.
    > >
    > > Lou
    > >

    > They used to suggest using it as a hair rinse. But I don't want to try
    > it-who wants to smell like beer??



    Lately I've been using about a six - pack of beer per week for cooking...in
    five - minute artisan bread [folx LOVE my beer bread...!!!], soups 'n stews
    'n gumbos, even used it in scalloped taters and in the mushroom and sour
    cream gravy I made for Christmas.

    Tomorrow I am making some cream of mushroom soup, some beer will be one of
    the ingredients...

    It's indespensable for crockpot cooking...

    I just use the cheapest swill I can find, works great, it never goes to
    waste.


    --
    Best
    Greg



  19. #19
    Damsel in dis Dress Guest

    Default Cooking with Beer

    On Tue, 30 Dec 2008 16:30:26 -0600, "Gregory Morrow"
    <[email protected]> wrote:

    >Lately I've been using about a six - pack of beer per week for cooking...in
    >five - minute artisan bread [folx LOVE my beer bread...!!!], soups 'n stews
    >'n gumbos, even used it in scalloped taters and in the mushroom and sour
    >cream gravy I made for Christmas.
    >
    >Tomorrow I am making some cream of mushroom soup, some beer will be one of
    >the ingredients...
    >
    >It's indespensable for crockpot cooking...
    >
    >I just use the cheapest swill I can find, works great, it never goes to
    >waste.


    For Christmas, I got Crash another cookbook (joining book clubs just
    before Christmas is a great way to do gift shopping). It's called,
    _Great Food Great Beer, The Anheuser-Busch Cookbook_. We haven't
    tried any of the recipes yet, but so many of them look fabulous. Great
    illustrations.

    Here's a recipe that I make from time to time:


    * Exported from MasterCook *

    Drunk Pinto Beans (Frijoles Borracho)

    Recipe By :Carol Peterson
    Serving Size : 0 Preparation Time :0:00
    Categories : Beans/Legumes Side Dishes

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    --- Soak ---
    1 pound dried pinto beans -- (450 grams)
    4 cups water -- for soaking
    --- Beans ---
    1 tablespoon bacon drippings
    2 medium yellow onions -- chopped
    4 cloves garlic -- minced
    2 smoked ham hocks -- or 1/2 pound diced ham
    12 ounces beer -- up to 16 ounces, plus...
    water -- to total 8 cups liquid
    --- Seasonings ---
    granulated onion
    granulated garlic
    salt
    coarsely ground pepper
    --- Optional Toppings ---
    shredded cheddar cheese
    chopped yellow onions
    salsa
    chopped cilantro -- (coriander leaves)

    Pick over beans, removing small stones and clods of dirt. Soak beans
    in 4 cups of water overnight, or for 6-8 hours. Drain and rinse
    soaked beans.

    Sauté chopped onions in hot bacon drippings until onions are
    translucent; add minced garlic and heat briefly. Add ham hocks,
    onions, garlic, beer and water to beans. Heat to boiling, then reduce
    heat. Boil gently, with lid ajar, for 60-90 minutes, until soft but
    not mushy. Add liquid as needed. Remove ham hocks, separate and chop
    meat, and add back to the pot. Season to taste.


    - - - - - - - - - - - - - - - - -


    NOTES : Best if eaten one or more days after cooking.

  20. #20
    Mr. Bill Guest

    Default Re: Cooking with Beer

    On Tue, 30 Dec 2008 17:11:06 -0600, Damsel in dis Dress
    <[email protected]> wrote:

    > It's called,
    >_Great Food Great Beer, The Anheuser-Busch Cookbook_.


    Since the sale of BUD in November to the Belgium company, I was forced
    to redeem all my BUD stock. They are buying it all back at 70 per
    share which is a good price. Now I only hope and pray that they
    don't change the flavors of the BUD products!! After these
    hostile takeovers, they claim that everything will remain the same as
    it has been. Sure.............. How many American breweries are
    left? I don't know any longer. Does anyone remember Stroh's
    Beer out of Detroit?








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