question on Gretchen's pulled pork recipe, it's in the pot but the...

R

randi

Well-known member
crock pot is small. it fits in but is not flat, kinda on end. should I turn it half way through and get the other end in the sauce?

this is the first time I'm making it and only the second time I've used a crock pot.

TIA

 
Randi, I've only roasted the pork, re: Gretchen's recipe. The crockpot

will turn out a completely different end result, due to the steaming. When it is roast for all those hours, in a very low temp oven, it forms a crispy crust on the outside, but a succulent, juicy inside. In the crockpot, I think you're going to end up with a stewed pork. smileys/frown.gif But, fear not, I'm sure it'll still taste good. Next time, you must try it the original way.

 
It will not really be as good as it should be ...

That **** pulled pork recipe is a sin. I try to make it not more than once in two or three months!! I can't see that it could work in a crockpot as it's essentially a recipe for the oven.

We eat it in a slightly different way from the Southern states. I smother it with cider and/or balsamic vinegar, top with a layer of brown sugar, and leave (sometimes overnight). Then I do it Gretchen's way. I usually make ordinary boiled or baby potatoes, two veggies to and a salad to serve with it.

I use belly pork. When I mentioned this ages ago, some seemed to think it was the stomach (yechh!!) of a pig. No, belly pork is a cut from, I assume, near the bottom of the pig ... LOL!

It has a nice rind, is usually cut into a rectangular shape, and has just the right relation of fat to meat. It's to die for ...

No -- a crockpot cannot do it. Not the right way.

 
It should shrink a bit as it cooks, and may sink down into the sauce. Or try to turn it or just

press it down into the sauce after a few hours and it softens up. Once it is fully cooked, it should fall apart and just mix it into the sauce. The part above the sauce will cook---it all doesn't need to be in the sauce for the cooking.

 
How long has it been in? Take it out and put it in the oven at 225*.

Don't cover it--put it on a rack and cook 6 or so more hours.

 
Zuri, belly pork is uncured unsmoked bacon.It is not very common in the US--

at least where I live, BUT the Asian grocery has it now. I have a Frank Stitt (of Highland Grill, Birmingham,AL fame) that I must try with it. It is supposed to be absolutely succulent and wonderful.

 
it's been in for 5 hours now and is getting tender and lovely. I was just looking in T&T and ....

searched for pulled pork and can't find your recipe. is it posted under a different name?

geeze, when you haven't done much cooking in a few years it's really easy to mess up, at least for me today. not to mention the pasta dough disaster for the ravioli on saturday. :-0

I really appreciate all the help.

remember, inside every older person is a 25 year old wondering what the heck happened!

 
thanks Gretchen, I'm looking forward to making it. we've had some really nice pork ....

lately and even nicer prices smileys/smile.gif

Olga's recipe is smelling awesome right now and the meat is starting fall off the bone. can't wait for dinner tonight.

 
Crockpot brisket

I haven't had too much luck fixing a Texas BBQ with brisket, mainly because you really need an untrimmed brisket for the smoking part.
This makes a nice "sloppy joe" kind of BBQ brisket and it is certainly easy enough.

Put a hefty layer of onions in the bottom of a crockpot. Lay the brisket on top (or chuck). Pour over a can of beer and a bottle of BBQ sauce. Cook on low for 8 hours.
You can boil down the juice/sauce to concentrate it.

 
thanks Gretchen, I think you're right about the old fashioned oven method. smileys/smile.gif

 
IF you are talking about pork BBQ, then the oven is the way to do it.

I'm not sure exactly what you mean from your post. But this makes a really good--and a lot--of a beef brisket BBQ for sandwiches.

 
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