Leave it to Professionals Pulled Pork




Time-frame:

The marinating time should be 12 hours minimum and the cooking time in the crockpot is about 7 hours. 

So if you want to serve this for dinner around 5ish, start marinating the night before, wake up, put pork in crockpot, turn it on and come back 7 hours later. I mean honestly BBQ professionals, what's the big deal.

Ok let's get started.

4 to 5 Lbs Pork Shoulder (there's a big long story about why it's called Pork Butt - BUT it's really pork shoulder)
BBQ Rub
3 c. Apple Juice
BBQ Sauce
White Hamburger Buns

That's it.  5 ingredients.  I don't see what all the fuss is about guys.

We're gonna sprinkle some sort of BBQ rub all over the pork shoulder.

There are literally thousands to choose from.  Just find one that has salt and sugar as the first two ingredients.

I used Jim Baldridge's Secret Seasonigs just because that's what hubby's cousin uses and that's all I had in the cabinet.  But to Mr. Baldridge's defense, it's pretty incredible.

Don't be afraid, take the seasoning and sprinkle all over the pork.  Rub it in really good with your hands. Don't be sparse, you're gonna want to cover the entire pork butt with the seasoning.

Place the pork in a large Ziploc bag, or if the pork is too large, then wrap it really well in saran wrap.

Once wrapped, massage the pork so the spices get all pushed in the meat.  Your thumb nail should look like mine below, coated with the Rub.  This is the dirtiest part, at least we aren't having to stand outside with all that smoke in our eyes.

Plop your pork in the fridge to marinate for a minimum of 12 hours.

Fast forward AT LEAST 12 hours.

Hopefully you have a 5 quart oval Crockpot.  That is really the best size and shape.

Pour your apple juice in the bottom of the Crockpot, place pork inside, cover, set on low and let the Butt do it's thing.

After about 7 hours, take off the lid.  Jab your fork into the pork and it should literally fall apart.  If not, then it needs to cook for longer.

When finished cooking, carefully pull pork out of the juice and lay on a cutting board.

Try to be sure you don't pull alot of the liquid out with the pork.  We don't want the pork to be all juicy and wet.  Discard liquid after the pork has been taken from the Crockpot.

Let cool for a few minutes and pull off any fatty pieces.  Once that's finished,  get to "pulling" that pork.

Pile a mound of this wonderment ontop of a white hamburger bun, and top with your favorite BBQ sauce.

If you are in the mood for some delicious pulled pork but don't want to make all those "how to smoke meat" decisions, you might wanna cook your Butt like this.

And leave the Smoking to the Professionals.


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