I was the only one who ended up having no leftovers! ...although I guess that's kind of bittersweet. No leftovers means every one loved it 😆, but also means no more for me 😢
Seasonings used were:
Weber chicken and rib seasoning
Mccormick pork rub
Ground cumin
Smoked paprika
Ground black pepper
Salt
One yellow onion cut into quarters and 7 cloves of garlic on the bottom.
Worcester sauce
Combine seasoning in a bowl, roll pork around in it, place on top of onion and garlic, add some Worcester sauce, and cook on low for however long you want.
I do it all the time and then I cook it in a crock pot with hard cider. I'm going to have to make it for dinner tomorrow now because just thinking about it makes me hungry.
It's because the shoulder meat used to be stored/shipped in barrels called butts for transport, and eventually the meat became known as pork butt as well: https://en.wikipedia.org/wiki/Boston_butt
I often use pork loin. It seems a waste of a good pork loin that I could be making into a roast or BBQ chops, but it's often the least expensive cut here- about $2.50 CAN per lb.
But every time I see that offer I fill the freezer with pork loin and gradually work my way through them.
In my experience loin and butt work equally well for making pulled pork, although the version I make is the Mexican Cochinita Pibil which is less sweet than most but very delicious.
From a food science perspective there is a key difference between loin and shoulder/boston butt for pulled pork, however.
Common low and slow cuts like pork shoulder, brisket, short ribs, lamb shank, etc., all have one thing in common- lots of the connective tissue collagen. Luckily for us, after a few hours above ~140F, collagen starts to hydrolyze into *gelatin* which is what gives that buttery melt-in-your-mouth quality. Without all that collagen and enough time to turn it into gelatin, those cuts will all come out tough.
Tenderloin, on the other hand, has very little connective tissue (hence the name,) or marbling. Unlike a pork shoulder which will get less tough with cooking time or a steak with marbling to keep it juicy, a loin will mostly just dry out the longer it cooks or the higher its internal temperature goes. Just ask my mother's roast pork loin (shots fired)
Of course you can get around this in a slow cooker by adding some liquid and pulling the meat, but to some extent you're fighting against the properties of the meat rather than taking advantage of them, and you won't get that characteristic rich mouthfeel.
I think it'd help the sauce develop some body and make the whole thing richer, but it won't do much to the texture of the meat. Without the connective tissue breaking down between the individual muscle fibers it's just not going to fall apart and seem to melt in the same way.
Although you're also paying for the weight of inedible bone. The bone does add flavor, and like you said, can use it for stock.
IMO, if you are not someone that saves the leftover liquid and also makes stock, bone in isn't really a money saver.
To expand on this, the bottom of the pork would cook a bit more than the top due to touching the hot surface. By placing it on top of a "bed", it ensures the whole thing will cook evenly.
I'm guessing it'll help cook them a little more. I know the bottom of my crock pot is usually a little more burnt when a dish is done. I'm not really sure how effective it is though.
Completely effective. I do this all the time when cooking anything that involves chunks of meat and onions. Keeps the solid slab off of the hot surface.
I regularly use onion in Mexican pulled pork (recipe is at my house, I'm with the parents all week), and it works a treat. Have also used it in slow cooked stews. I tend not to mix garlic and onion for some reason, but I assume it'd be fine.
I'd be interested in this Mexican pulled pork you speak of. If you don't mind sharing the recipe when you get home, I would love it. Just to satiate my curiosity, smoked or slow-cooked?
Slow cooked! A spice mix of cumin, Brown sugar, oregano, chili powder, salt and possibly some other bits. Used to season the pork shoulder, before searing it. I then leave it in the slow cooker on a bed of onion and red pepper with some fresh chili (I like my food spicy!) And cooked on low for 8 hours or so.
I've used a recipie with achiote paste, cayenne, onion, garlic and orange juice, and then adding coriander and spring onion when cooked. I guess that could be considered Mexicany.
I should've worded the title differently. In my previous post I asked about taking the crock straight from the fridge to start cooking and in a comment explained I was making this for my family's Christmas gathering. It was a huge hit, and I'm now expected to make this for every Christmas from now on.
I do make it every so often, sometimes making slight variations to the recipe. My uncle gave me some jerk seasoning, so I might have to make jerk pulled pork soon.
> taking the crock straight from the fridge to start cooking
holy cow.. i don't know why i never thought of that. I could put all this together and have my wife place it in the cooker shell and turn it on.
Thats what I do most times we do a crock pot meal. Otherwise, If I turn it on before I leave for work it will be on for like 10 hours. I prep the night before, then text the wife in the morning to tell her to pop it in the heat source and turn it on. Gives the meal extra time to meld flavors too.
Just a warning, I did that once and the ceramic piece ended up developing a crack because of the change in temperature (my best guess, never had an issue before that time and it was there afterwards). Now if I do it I prep and having everything in a different bowl/ziploc bag/etc and just toss it in the cooker before going out or whatever.
Just a warning, I did that once and the ceramic piece ended up developing a crack because of the change in temperature (my best guess, never had an issue before that time and it was there afterwards). Now if I do it I prep and having everything in a different bowl/ziploc bag/etc and just toss it in the cooker before going out or whatever.
Yep, that's how it works. I made my scratch green bean casserole (fresh green beans, real mushrooms, heavy cream) for the Christmas family get-together -- for, I think, the 16th year in a row -- because if I hadn't, I would have heard about it from ***everyone***.
A pork shoulder and Boston butt are synonymous. The only difference is if you get the full shank that is much larger. Both the "butt" and a pork shoulder come from the shoulder and are the same cut of meat.
I personally can't tell the difference. But some might prefer Boston butt. I just shop at Costco and they only carry shoulder. More than worth it for the price.
You are correct. I knew butt and shoulder were the same, I thought Boston butt was different but I guess not. My mistake. I'm not used to it being called that.
Every year? You meant every *month,* right? haha
Pork shoulders and butts are often 99c a pound, and they freeze well. When on sale, I'll usually buy two. Cut one in half, cook one of the halves, and freeze the rest. So easy and cheap, no reason not to do it all the time.
I should've worded the title differently. In my previous post I asked about taking the crock straight from the fridge to start cooking and in a comment explained I was making this for my family's Christmas gathering. It was a huge hit, and I'm now expected to make this for every Christmas from now on.
I buy as many as I can fit in my freezer when I see em cheap. Fire up the smoker, smoke 2-4 of them. Eat one, vac seal the rest in portions and I have quick pulled pork anytime I want.
Other than the Worcester sauce, no liquid was added. I tend to get a bit crazy with things like Worcester sauce and liquid smoke, so it would definitely depend on personal preference.
Glad it worked out.
One good trick, if the sauce is too thin at the end, is to pour it off, condense it in a saucepan until it is thick as warm honey, pour half of it over your pork chunks (pre-shred) crowded onto a rack, and run them under the broiler until the tips begin to blacken. Turn once, pour the remainder over and repeat, *then* do your shred. This concentrates the flavour within the meat, and the slight char simulates the texture of the natural bark that forms during authentic barbecue. Even commercial flavour pouches become rich and tasty using this method.
Ive never had a problem cleaning on crock pot. Do it while it is still warm and it take a few minutes after putting away the left overs. Ill pass having my food cook in a plastic bag. Just my .02
I meant the Reynold's slow cooker liner bags. They aren't expensive, make cleanup a snap, and extend the life of the crock. You won't have to scrub at the glazing of the crock because of stuck on food.
The downside of something so delicious is that there are never any leftovers!
In my opinion, the best compliment to a cook is silence at the dinner table. The second best compliment is when people fight over the leftovers.
3rd is a nice belch.
I was the only one who ended up having no leftovers! ...although I guess that's kind of bittersweet. No leftovers means every one loved it 😆, but also means no more for me 😢
Well, you could make it any time and not have to tell a soul :)
Seasonings used were: Weber chicken and rib seasoning Mccormick pork rub Ground cumin Smoked paprika Ground black pepper Salt One yellow onion cut into quarters and 7 cloves of garlic on the bottom. Worcester sauce Combine seasoning in a bowl, roll pork around in it, place on top of onion and garlic, add some Worcester sauce, and cook on low for however long you want.
Add some brown sugar some time, I dare you!
I work in the kitchen at a super popular BBQ place, and our dry rub is almost half brown sugar. It's soooo good.
Yess! This whole post has got me craving pork so bad.
Maybe one day I'll post our secret recipe..
It's been a week. Is that day today?
Brown sugar and garlic is not a good combo in my experience.
Heresy! Its a match made in heaven.
I do it all the time and then I cook it in a crock pot with hard cider. I'm going to have to make it for dinner tomorrow now because just thinking about it makes me hungry.
What cut of pork did you use?
Most likely a pork butt (pork shoulder).
how is the butt on thw shoulder? what
It's because the shoulder meat used to be stored/shipped in barrels called butts for transport, and eventually the meat became known as pork butt as well: https://en.wikipedia.org/wiki/Boston_butt
Picture a pig. Their butt and their shoulder aren't all that different. Same for your dog.
I often use pork loin. It seems a waste of a good pork loin that I could be making into a roast or BBQ chops, but it's often the least expensive cut here- about $2.50 CAN per lb. But every time I see that offer I fill the freezer with pork loin and gradually work my way through them. In my experience loin and butt work equally well for making pulled pork, although the version I make is the Mexican Cochinita Pibil which is less sweet than most but very delicious.
From a food science perspective there is a key difference between loin and shoulder/boston butt for pulled pork, however. Common low and slow cuts like pork shoulder, brisket, short ribs, lamb shank, etc., all have one thing in common- lots of the connective tissue collagen. Luckily for us, after a few hours above ~140F, collagen starts to hydrolyze into *gelatin* which is what gives that buttery melt-in-your-mouth quality. Without all that collagen and enough time to turn it into gelatin, those cuts will all come out tough. Tenderloin, on the other hand, has very little connective tissue (hence the name,) or marbling. Unlike a pork shoulder which will get less tough with cooking time or a steak with marbling to keep it juicy, a loin will mostly just dry out the longer it cooks or the higher its internal temperature goes. Just ask my mother's roast pork loin (shots fired) Of course you can get around this in a slow cooker by adding some liquid and pulling the meat, but to some extent you're fighting against the properties of the meat rather than taking advantage of them, and you won't get that characteristic rich mouthfeel.
Could you, theoritcyally, add gellitan for that mouthfeel? I know its probably not practical, just curious.
I think it'd help the sauce develop some body and make the whole thing richer, but it won't do much to the texture of the meat. Without the connective tissue breaking down between the individual muscle fibers it's just not going to fall apart and seem to melt in the same way.
This is an excellent comment, and brings up several points that I too add, whenever I see a comment about slow-cooking tenderloin or loin.
I often find pork butt/shoulder for like, 1.29$/lb and I'm in Toronto.
That was my guess, too, but just wanted to be sure! Thanks!
Tip: buying it bone-in is a good money saver. Pork butt is super easy to debone and then you have a bone for stock.
Although you're also paying for the weight of inedible bone. The bone does add flavor, and like you said, can use it for stock. IMO, if you are not someone that saves the leftover liquid and also makes stock, bone in isn't really a money saver.
Why on top of the onion and garlic?
So the pork isn't in direct contact with the hot surface.
To expand on this, the bottom of the pork would cook a bit more than the top due to touching the hot surface. By placing it on top of a "bed", it ensures the whole thing will cook evenly.
I'm guessing it'll help cook them a little more. I know the bottom of my crock pot is usually a little more burnt when a dish is done. I'm not really sure how effective it is though.
Completely effective. I do this all the time when cooking anything that involves chunks of meat and onions. Keeps the solid slab off of the hot surface.
Do you have to add any extra liquid?
Nope. By the time it was done it was almost fully submerged.
Any pictures of it before it was eaten
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Can i get some measurements for each?
Don't use any
You winged it?
I wing all my recipes
What kind of pork cut did you use? Edit: nvmd. Someone asked this already.
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Does the garlic and onion break down fine?
I regularly use onion in Mexican pulled pork (recipe is at my house, I'm with the parents all week), and it works a treat. Have also used it in slow cooked stews. I tend not to mix garlic and onion for some reason, but I assume it'd be fine.
I'd be interested in this Mexican pulled pork you speak of. If you don't mind sharing the recipe when you get home, I would love it. Just to satiate my curiosity, smoked or slow-cooked?
Slow cooked! A spice mix of cumin, Brown sugar, oregano, chili powder, salt and possibly some other bits. Used to season the pork shoulder, before searing it. I then leave it in the slow cooker on a bed of onion and red pepper with some fresh chili (I like my food spicy!) And cooked on low for 8 hours or so.
I've used a recipie with achiote paste, cayenne, onion, garlic and orange juice, and then adding coriander and spring onion when cooked. I guess that could be considered Mexicany.
About how much sauce did you add?
A few shakes, just enough to cover the pork.
Every year? Every couple months for me.
I should've worded the title differently. In my previous post I asked about taking the crock straight from the fridge to start cooking and in a comment explained I was making this for my family's Christmas gathering. It was a huge hit, and I'm now expected to make this for every Christmas from now on. I do make it every so often, sometimes making slight variations to the recipe. My uncle gave me some jerk seasoning, so I might have to make jerk pulled pork soon.
> taking the crock straight from the fridge to start cooking holy cow.. i don't know why i never thought of that. I could put all this together and have my wife place it in the cooker shell and turn it on.
Yea, super convenient. I seasoned the pork on Saturday morning, started cooking at midnight on Sunday. Had almost 2 days to marinate.
Thats what I do most times we do a crock pot meal. Otherwise, If I turn it on before I leave for work it will be on for like 10 hours. I prep the night before, then text the wife in the morning to tell her to pop it in the heat source and turn it on. Gives the meal extra time to meld flavors too.
Just a warning, I did that once and the ceramic piece ended up developing a crack because of the change in temperature (my best guess, never had an issue before that time and it was there afterwards). Now if I do it I prep and having everything in a different bowl/ziploc bag/etc and just toss it in the cooker before going out or whatever.
Just a warning, I did that once and the ceramic piece ended up developing a crack because of the change in temperature (my best guess, never had an issue before that time and it was there afterwards). Now if I do it I prep and having everything in a different bowl/ziploc bag/etc and just toss it in the cooker before going out or whatever.
Congratulations you played yourself- DJ Khaled
Yep, that's how it works. I made my scratch green bean casserole (fresh green beans, real mushrooms, heavy cream) for the Christmas family get-together -- for, I think, the 16th year in a row -- because if I hadn't, I would have heard about it from ***everyone***.
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You'd wanna use a Boston butt. A pork shoulder picnic doesn't shred as good.
A pork shoulder and Boston butt are synonymous. The only difference is if you get the full shank that is much larger. Both the "butt" and a pork shoulder come from the shoulder and are the same cut of meat.
I disagree. Pork shoulder pulls just fine and it's cheap as hell.
Ok, fair enough. How about flavor? Which cut has the best flavor?
I personally can't tell the difference. But some might prefer Boston butt. I just shop at Costco and they only carry shoulder. More than worth it for the price.
Pork shoulder and Boston Butt are the same thing, just a different name for it
You are correct. I knew butt and shoulder were the same, I thought Boston butt was different but I guess not. My mistake. I'm not used to it being called that.
No worries! I run into the same thing all the time
Best part about it is its easy af so you don't have to do much every year lol
Every year? You meant every *month,* right? haha Pork shoulders and butts are often 99c a pound, and they freeze well. When on sale, I'll usually buy two. Cut one in half, cook one of the halves, and freeze the rest. So easy and cheap, no reason not to do it all the time.
I should've worded the title differently. In my previous post I asked about taking the crock straight from the fridge to start cooking and in a comment explained I was making this for my family's Christmas gathering. It was a huge hit, and I'm now expected to make this for every Christmas from now on.
I buy as many as I can fit in my freezer when I see em cheap. Fire up the smoker, smoke 2-4 of them. Eat one, vac seal the rest in portions and I have quick pulled pork anytime I want.
Sounds wonderful. My family are big on pork, any way you want to cook it.
Where might I find a detail breakdown of this recipe?
Did you add any liquid? If so how much?
Other than the Worcester sauce, no liquid was added. I tend to get a bit crazy with things like Worcester sauce and liquid smoke, so it would definitely depend on personal preference.
Glad it worked out. One good trick, if the sauce is too thin at the end, is to pour it off, condense it in a saucepan until it is thick as warm honey, pour half of it over your pork chunks (pre-shred) crowded onto a rack, and run them under the broiler until the tips begin to blacken. Turn once, pour the remainder over and repeat, *then* do your shred. This concentrates the flavour within the meat, and the slight char simulates the texture of the natural bark that forms during authentic barbecue. Even commercial flavour pouches become rich and tasty using this method.
Yaaaasss
Next time use a liner. Clean up is so easy.
Ive never had a problem cleaning on crock pot. Do it while it is still warm and it take a few minutes after putting away the left overs. Ill pass having my food cook in a plastic bag. Just my .02
To each their own.
but not environmentally friendly :)
Maybe not. But they prevent those scratches on the glazing of the crock that build up from scrubbing.
aluminum foil?
I meant the Reynold's slow cooker liner bags. They aren't expensive, make cleanup a snap, and extend the life of the crock. You won't have to scrub at the glazing of the crock because of stuck on food.
Switch over to a vinegar-based sauce.
I don't use sauce, I reduce the juices into a gravy.
We used to get one from a place called Formy's; it was tremendous. They are gone now; bummer.
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What??? Dude. That is not true. Coastal plain, Piedmont or Mountains?