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Here's TampaKaren's recipe as posted on the Crockpot Recipes thread under the Recipes heading. I've made it twice, and it's YUMMY (super simple too)!
Memphis Style Pulled Pork
1 medium onion
6 fresh garlic cloves
2 (14-ounce) cans reduced-sodium beef broth
1 (18-ounce) bottle BBQ sauce
1/3 cup brown sugar
1/3 cup cider vinegar
1/2 teaspoon pepper
1 boneless Boston Butt pork roast (about 3 1/2 pound)
2 tablespoons cornstarch
3 tablespoons water
6 bakery french (or regular) hamburger rolls
Peel onion, slice thickly and place in slow cooker with garlic cloves. Stir in broth, BBQ sauce, sugar, vinegar, and pepper; add pot roast. Cover and cook on high 6-8 hours or low 10-12 hours or until pork is fork tender.
Remove pork from slow cooker.
Shred pork using two forks. Split hamburger rolls, if needed.
WOW! That sounds tasty but a long time to cook-16 hrs total?
I start it before I go to bed and ignore it during the first 12 hours because there's nothing to do with it. Then for part two, the remaining for hours, there's a little to do to pull the pork, cut the onion and add the sauce ... and that's about it. You can stir occassionally if you feel that you "have" to do something, but you don't really.
It takes 16 hours but the actual "work" involved is maybe a total of 30 minutes.
LOL-I wouldn't know what to do with myself for 16 hrs~I just didn't know it was that long of a process. I will definitely look into doing that though. It sounds great!
I LOVE LECHON!! I used to get it at Blue Sky while living in Miami. I went to Sonnys and had their pulled pork and it was pretty similar. Enough that I would order it again. I'm not a bbq person either but it had a nice light bbq flavor. I would love to learn how to make lachon though.
Do you have McCormick seasoning packets at your grocery store? I use their pulled pork seasoning packet. You just add your pork shoulder & apple cider vinegar. All the perfect spices are in the pack. Stick it all in your crockpot for 8 hours on slow. Then start pulling it apart, slap it on some nice soft rolls, serve with fries & coleslaw.
That's what I do, in any case. It tastes very much like true southern pulled pork.
To make real North Carolina pulled pork start with a BONE IN shoulder. Wrap in aluminum foil and bake at 250 for 4-5 hours until it easily seperates from the bone. Seperate meat from bone and fat, shredding by hand. Season with salt, crushed red pepper and cider vinegar to taste. Serve with cole slaw.
I make a dry rub like I would use for the smoker, add that to a boston butt roast, cover with water and simmer on the stove for 3-5 hours, until it is fall apart tender. Remove the roast from the liquid, pull it apart with forks, and add it back into the liquid. Oh yummm.
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