Location: Calgary, AB What I drive: Posts/Day: 0.34
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I slow roast a pork roast in a crock pot. I then take the roast and shred it and then divide it into portions. If I make a big one I freeze some of the portions.
I save the juices and what not from the slow roast and mix BBQ sauce with it (home made, store bought, don't matter to me). I usually do about 1/4 bbq sauce. When it comes time to prepare my pulled pork, I throw a portion or 2 into the sauce pan, pour some of the liquid and let it reduce. At the very end when it is near done I throw some BBQ sauce and mix it in and cook it for a little bit longer.
Portions and frozen allow you to cook a bigger roast (which in my books seems to cook better) and you can have a snack whenever.
"If you give room for morons to frolic, they will."
Location: Calgary Alberta What I drive: not a '15 Cadillac ATS-V Posts/Day: 0.57
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Hey, pulled pork newbie here.
I bought a Pork Loin Shoulder half from Co-op, and I'm planning to do pulled pork for a couple people I have coming over on Saturday. I do not have a smoker, or a decent enough grill to do the smoked version unfortunately. Now I have a few questions,
#1 - should I 'brine' my pork? I have lots of time before the party, so would that help to keep my pork nice and moist? Or will the bbq sauce do that for me?
#2 - should I bother to concoct a rub and put it on my pork? I will be doing this with a slow cooker so I'm not sure if a rub works with that.
#3 - should I sear my roast on all sides before putting it in the slow cooker, or just toss it in as is and let the slow cooker do its thing?