HuckleberryHunter
Issaquah, WA
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DW and I usually make Kahlua Pork (Hawaiian recipe) in the corckpot, but you're supposed to be able to do it in the oven. Score the surface of the meat with a sharp knife in a crisscross pattern. Rub in 1-2 Tbs of liquid smoke (per 3-5 lbs of meat) then rub on an equal amount of sea salt. Cook on low for several hours. Turns out great every time. Usually use a pork shoulder or butt roast.
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BBQ Man
Lufkin, Tx
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Joined: 03/23/2002
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Others sound great too... do you want another recipe? I also use crockpot and pork butt roast. Put roast in crockpot and season with favorite seasoning. I use Greek seasoning, pepper and little salt. Pour medium sz jar of sliced hamburger dill pickles on top. Cook on low all night or 8 - 10 hrs. Drain juice reserving 1-2 cups(depending on how big roast is). You can discard pickles, but I just shred them along with meat.(I just save my juice from jar after pickles are gone and use that now, can also use zesty or other spiced pickle juice) Discard bone and fat and shredd meat. Pour in reserve juice and 1-2 cups BBQ sauce. Stir and let warm back up. Serve on your favorite kind of bun. Oh yeah... the stuff expands as you shredd it and you may not need as many #'s as you think.
H-E-B grocery stores have pork butt roast on for #5 for $5 right now. Very inexpensive way to feed a crowd.
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Dutchess
Texas
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I've used Paula Deen's recipe for Smoked Boston Butt Roast for pulled pork sandwiches before, and it was very good.
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Go Dogs
Greene County, PA
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Joined: 08/09/2005
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Wow-BBQ man, that recipes sounds great. I appreciate all of them. I will experiment with different ones. I made one on Friday-rubbed 4# pork butt w/McCormicks Grillmates Pork Rub, then poured Stubbs original BBQ sauce on-let marinate for a couple hours and put in Reynolds crock pot liner, added some more BBQ sauce and beer, and cooked on low for about 6 hours.
It shredded, (pulled) practically by itself and was pretty good!
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wisdomfamilyx5
missouri
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Joined: 02/24/2008
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I am a BBQ/ SMOKER you need to follow these steps
1. season the meat all over in your favorite spice
2. place fat side up in oven for 5-6 hours at 250 degrees
3. remove from oven wrap in heavy duty saran wrap then foil and place in a cooler, this will allow the meat to continue to cook without drying out. do this for three hours.
4. un wrap the butts and place back in the oven same temp for another 2 to 3 hours
5. the meat will be ready to pull when you can pull the bone out easy.
6. I would recommend using the sauce on the side and not mix in. but I don't know what you prefer in PA. Good luck
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wisdomfamilyx5
missouri
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rule of thumb on figuring how much meat to buy is 1/4 pound per person
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robsouth
Near Atlanta, GA
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I thought brisket was beef not pork. Did not know you could "pull" beef. But then, what do I know?
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NHclassC
NH
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Joined: 02/23/2004
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wisdomfamilyx5 wrote:I am a BBQ/ SMOKER you need to follow these steps
1. season the meat all over in your favorite spice
2. place fat side up in oven for 5-6 hours at 250 degrees
3. remove from oven wrap in heavy duty saran wrap then foil and place in a cooler, this will allow the meat to continue to cook without drying out. do this for three hours.
4. un wrap the butts and place back in the oven same temp for another 2 to 3 hours
5. the meat will be ready to pull when you can pull the bone out easy.
6. I would recommend using the sauce on the side and not mix in. but I don't know what you prefer in PA. Good luck
Dumb question, but is that cooler empty or filled with ice?
Jim
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sonora
West Bend Wi.
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Joined: 09/17/2002
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NHclassC wrote:wisdomfamilyx5 wrote:I am a BBQ/ SMOKER you need to follow these steps
1. season the meat all over in your favorite spice
2. place fat side up in oven for 5-6 hours at 250 degrees
3. remove from oven wrap in heavy duty saran wrap then foil and place in a cooler, this will allow the meat to continue to cook without drying out. do this for three hours.
4. un wrap the butts and place back in the oven same temp for another 2 to 3 hours
5. the meat will be ready to pull when you can pull the bone out easy.
6. I would recommend using the sauce on the side and not mix in. but I don't know what you prefer in PA. Good luck
Dumb question, but is that cooler empty or filled with ice?
Jim
You use a clean empty cooler.
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LisaCSCO
Colorado Springs, Colorado
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Joined: 02/18/2005
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sonora wrote:NHclassC wrote:wisdomfamilyx5 wrote:I am a BBQ/ SMOKER you need to follow these steps
1. season the meat all over in your favorite spice
2. place fat side up in oven for 5-6 hours at 250 degrees
3. remove from oven wrap in heavy duty saran wrap then foil and place in a cooler, this will allow the meat to continue to cook without drying out. do this for three hours.
4. un wrap the butts and place back in the oven same temp for another 2 to 3 hours
5. the meat will be ready to pull when you can pull the bone out easy.
6. I would recommend using the sauce on the side and not mix in. but I don't know what you prefer in PA. Good luck
Dumb question, but is that cooler empty or filled with ice?
Jim
You use a clean empty cooler.
You can also wrap the meat in towels over the saran wrap and put in cooler, I think it works much better that way.
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