Pulled-Pork Recipe?

I have made this one with a bottle of rootbeer multiple times. It is great!

http://allrecipes.com/Recipe/Slow-Cooker-Pulled-Pork/Deta...

I make pulled pork at least once a month. However, you are asking me to break "secret code" here by asking for the receipe! My own family doesn't even have it . . . Well, I suppose . . . :)

I make mine in a HUGE Nesco roaster, but that is because I make so much at a time - if I was making smaller, I would use the crockpot. Also, I make mine over 24 hours, but again because of size. I would think that starting it early in the a.m. for an evening meal should be fine.

For the size of meat you are probably working with, here is what I do:

Slice 1 med onion and cover the bottom of the crock pot with them.
Put the pork roast on top of the onions, fat pad up
Dump 1 cup of ginger ale (yep) on top of the roast
Dump 1 cup of beef broth on top of the roast
Sprinkle one pkg of lipton onion soup mix directly on the top of the roast
Put lid on, turn on low, and cook about 10 - 12 hours. DO NOT OPEN DURING THIS TIME!!! After the time is up, you need to pull out any bones, and remove the fat pad. Then, take two forks and "shred" apart. Put the lid back on and cook for another 1-2 hrs. Serve on buns. We just put the bbq sauce on the table and people who want it, can add it on their own sandwich.

Good luck and enjoy! Oh, and don't tell my family :)

S H,
You cannot miss with THIS recipe! My family LOVES, LOVES, LOVES it.
Put the pork roast in the crock pot. Wash & halve 2 med onions and place near roast. Cook on high 6-8 hours. You don't have to add any liquid--but you can add a small amount if you wish.
After 6-8 hours,drain liquid from crockpot.
Shred pork with 2 large forks.
In small bowl, combine 1 bottle of Jack Daniels BB sauce and 1 cup apricot preserves. Pour over roast & mix up. Heat on low approx another half hour. Serve on yummy buns. Mmmmmmmmmm....SO GOOD!

OK........ This is the best pulled pork recipe-straight out of williams-Sonoma slow cooker recipe book. Fortunately it calls for the size roast you bought.

olive oil-3 tbs.
boneless pork shoulder-cut into 3 equal chunks
1 yellow onion-finely chopped
Cider vinegar-3/4 cup
Tomato ketchup-3/4 cup
Brown Sugar-1/3 cup
Light or dark molasses-1/4 cup
Red pepper flakes-2 tsp
Worcestershire sauce-1 tbs
Dry mustard-1 tsp
Salt and pepper- 1 tsp each
Soft sandwich rolls

Brown pork on all sides - place in slow cooker
saute onion, add vinegar and deglaze pan, then add all the other ingredients and cook stirring ocasionally until mixture bubbles, then pour over pork and set slow cooker to 4-5 hrs on high, or 8-10 hrs. on low.

I have made this 3 times now and it is amazing and very easy. In fact it is so good I took the time to write all this out;) Good luck and I hope you enjoy!!!!!

A.

Hello Susan!
Great deal on that pork!
I do a Cuban style pulled pork in the crock pot. Cut the pork into about 3 pieces. salt and pepper. Lightly brown each side in a skillet.

Slice up a large white onion and place in bottom of crock pot. Shred (grate) 2 large carrots into the crock pot, pour 1/4 cup water over this (add 1 clove of garlic optional).. Place pork pieces on top, cover the pot and turn on high for about 30 minutes, then turn down to low and cook for 6 hours. Shred the pork with 2 forks. add your favorite BBQ sauce (not too sweet) and heat on high for another 20 to 30 minutes..

I did the McCormack(sp?) spice pack for my first pulled pork and it came out good. You add your own brown sugar, ketchup and vinegar (i think thats all), mix it together with the spice mix and let it cook for 8 hours and its done.

Oooooh Oooooh! Like Cubano Sandwiches? I'm posting the entirety of both recipes (both the Lechon Asado & Sammies)... just so you can see the alternate cooking methods... but I use me' slowcooker for the pork shoulder :)

My next pork shoulder though, I'm trying to find a good kalua pork recipe :) It was buy one, get one this month for us, too... so we've got carribean/cubano planned... and kalua on the drawing board

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Lechón Asado from 3 Guys From Miami Cook Cuban
Mojo Marinade

20 cloves garlic
2 teaspoons salt
1 1/2 cups sour orange juice ((I use 4 cups... 2 orange, 1 lemon, 1 lime))
(If you can't get sour orange juice in your area, use two parts orange to one part lemon and one part lime)
1 cup minced onion
1 teaspoon oregano
1 1/2 cups Spanish olive oil
Mash the garlic and salt together with a mortar and pestle.
Add dried oregano, onion, and the sour orange to the mash and mix thoroughly.

Heat oil in small sauce pan, add the mash to the oil and whisk. Pierce pork as many times as you can with a sharp knife or fork.

Pour garlic mixture (save a little for roasting) over pork, cover and let sit in refrigerator for 2-3 hours or overnight.

((I use my slowcooker))

Oven

Place the pork fattest side up in an open roasting pan. Place pan in oven and reduce temperature to 325 degrees F. Spoon extra marinade over the roast occasionally as it cooks. Using a meat thermometer, roast should be removed from the oven when the temperature reaches 155 degrees F.

Immediately cover with foil and let rest for 10 minutes before slicing and serving. The roast will continue to cook after you remove it from the heat. A perfectly cooked pork roast will be pale white in the middle and the juices will run clear.

Grill

Use a covered grill, such as the Webber kettle or a covered gas grill. Bank the coals to each side, leaving an empty space beneath your ham. If using a gas grill, use front and rear burners only. The idea is to cook with indirect heat.

Spoon extra marinade over the roast occasionally as it cooks. If not using a gas grill, add charcoal to the sides as needed to maintain roasting temperature. Using a meat thermometer, roast should be removed from the grill when the temperature reaches 155 degrees F.

Immediately cover with foil and let rest for 10 minutes before slicing and serving. The roast will continue to cook after you remove it from the heat. A perfectly cooked pork roast will be pale white in the middle and the juices will run clear.

Stovetop

Place ham in a large Dutch oven, or a covered stock pan -- whatever you have that the pork will fit in. Add about one cup of marinade to the pan. Bring to a boil. Adjust the heat to low, cover and cook until completely done. Add additional marinade as needed to keep at least one inch of liquid in bottom of pan -- otherwise the roast will burn.

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Cuban Sandwich (Caribbean Version)

((It's not traditional, but there's a hole in the wall carribean place near my mum's that has their own version of the Cubano, that I just love... so I'm posting it first.. hehehe :))

- Cuban bread, baguette, or rolls (broiled, toasted, grilled... aka heated up however you please)
- Lechon Asado (sliced and sprinkled with a little bit of cinnamon)
- Grilled sweet onions
- Jalapeno Slices (broiled)
- Cilantro (roughly chopped)
- Garlic Mayo.

Everthing here can be made ahead of time and be kept in the fridge and reheated... or merely made ahead of time to be thrown on a sandwich. I just leave all of the ingredients on plates/ bowls and have people make their own sandwiches at the table to their own spec.

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Okay, and now....

Cuban Sandwich (Real Version... 3 guys from miami cook cuban ... I'm just cutting and pasting from their website http://icuban.com/food/cuban_sandwich.html)

Cuban bread or (Substitute French bread if you must, but NOT a baguette!)
Butter, softened
1 pound ham sliced (Use a good quality ham.)
1 pound lechón asado (roasted Cuban pork) sliced
1/2 pound Swiss cheese, sliced (Use a mild Swiss -- we like Baby Swiss -- it has only a few holes.)
Sliced dill pickles (dill "Sandwich Stackers" work great)
Yellow mustard (optional)
Mayonaise (never)

To make four generous sandwiches:
Preheat a pancake griddle or large fry pan. Cut the bread into sections about 8 inches long. Cut these in half and spread butter on both halves (inside). Make each sandwich with the ingredients in this order: pickles, roasted pork, ham, and cheese. Be generous!

NOTE: Most people use a sweet cured ham (jamón dulce) or bolo ham for Cuban sandwiches. If you can find these hams in your area, great. Otherwise, look for a slightly sweet, soft textured ham with a mild taste. You don't want the flavor of the ham to overpower the rest of the ingredients! Also, never use shaved ham or pork in a Cuban sandwich!

Place the sandwich on the hot griddle (fry pan) sprayed with a little "Pam" or lightly greased. Place a heavy iron skillet or bacon press on top of the sandwich to flatten. (You really want to smash the sandwich, compressing the bread to about 1/3 its original size!)

Grill the sandwiches for two to three minutes on each side, until the cheese is melted and the bread is golden. Make sure your griddle or fry pan is not TOO HOT! Otherwise, the crust will burn before the cheese melts. Slice the sandwich in half diagonally and serve.
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R :) mmmmmm food

A super easy crockpot recipe is on the back of the McCormick pulled pork seasoning packet at the grocery store, in the section where all the seasoning packets are. Feels like your cheating, it's so ridiculously easy, but frankly that recipe (add a can of rotel tomatoes) is my favorite.

crockpot.com they list recipes for free. We love their pulled pork recipe. We use Sweet Baby Ray's BBQ sauce and serve it with cole slaw. Couldn't be easier.