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Old 08-19-2006, 09:57 AM   #11
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I do that also--cook a couple and freeze (vac seal), mainly because once you start a smoker you might as well cook to the capacity of it.
I prefer to freeze in chunks rather than "pulled". When ready to serve from frozen, gently warm the chunk of meat and then pull--easier to pull warm meat.
The pork is good in Asian style dishes like noodles with peanut lime vinaigrette.
Good for burritos or tacos also.
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Old 08-19-2006, 11:28 AM   #12
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I cooked a pork butt in the crockpot the other day, I just rub it with salt, pepper and garlic salt. You don't add liquid. When it was done the pot was filled up half way with a fatty liquid. The meat was very tender and flavorful. I was going to use the leftover for BBQ pulled pork sandwiches. When I got it out of the refrigerator to cut up it was full of harden white fat. I got rid of as much as I could but it was still very greasy. I bought the one that is wrapped in string and an air tight plastic wrap. Should I have bought a different type of pork butt for the crockpot?
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Old 08-19-2006, 11:50 AM   #13
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pork butts are pretty much all the same. I would guess that the crockpot just extracts much more meat juice and fat from the meat than the dry long slow roast does. There is no doubt that pulled pork can be made in a crockpot, but you miss the wonderful crunchy brown crust that forms when it is roasted. There is also no doubt that the butt is a fatty cut. It is what it is, as the saying goes. And it IS the cut of meat you want to make pulled pork. Other cuts like the loin and fresh ham (the rear leg) are too lean.
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Old 08-19-2006, 12:00 PM   #14
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Good advice

pork butts are pretty much all the same. I would guess that the crockpot just extracts much more meat juice and fat from the meat than the dry long slow roast does. There is no doubt that pulled pork can be made in a crockpot, but you miss the wonderful crunchy brown crust that forms when it is roasted. There is also no doubt that the butt is a fatty cut. It is what it is, as the saying goes. And it IS the cut of meat you want to make pulled pork. Other cuts like the loin and fresh ham (the rear leg) are too lean.
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Thanks, I think from now on I will roast it in the oven.
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Old 08-19-2006, 05:11 PM   #15
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If it will make you feel better, do two. No more trouble than one, and you will have all those great leftovers. Leftovers that freeze really well.
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Old 08-19-2006, 06:37 PM   #16
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My husband reads this forum, but doesn't post because he's a poor typer.

Anyway, here's this from a man who has cooked a bunch of them: he thinks it will be enough, although you might be pushing it a little. It depends on what all you are serving with it and what kind of eaters your guests are.
Why don't you put some brats on with it? They won't take long, 30-40 minutes, and you can slice them in chunks and serve them for appetizers.
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Old 08-19-2006, 07:42 PM   #17
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Pulled pork is something of a specialty of mine. When I get my Boston Butts, they usually come in at about 8 pounds. This will very comfortably feed 4 with leftovers for lunch for 2 the next day, so yeah I'd say you should be for the most part OK

As others have said, it gets puffy when you pull it. And you've also got to keep in mind that unless you're serving it au natural, the barbecue sauce will add more substance and weight to the overall product, as well.
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Old 08-19-2006, 07:49 PM   #18
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Quote:
Originally Posted by JoAnn L.
I was going to use the leftover for BBQ pulled pork sandwiches. When I got it out of the refrigerator to cut up it was full of harden white fat. I got rid of as much as I could but it was still very greasy.
The fat hardened in the fridge. Pull all the pork and put the left overs into a container, it'll be fine for days and really doesn't dry out a lot. We always have enough cooking liquid so we defat it, add some water and store it that way, then it's also easier to reheat since it's overly moist and we just sauce it.
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Old 08-20-2006, 08:48 AM   #19
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Quote:
Originally Posted by Poppinfresh
Pulled pork is something of a specialty of mine. When I get my Boston Butts, they usually come in at about 8 pounds. This will very comfortably feed 4 with leftovers for lunch for 2 the next day, so yeah I'd say you should be for the most part OK

As others have said, it gets puffy when you pull it. And you've also got to keep in mind that unless you're serving it au natural, the barbecue sauce will add more substance and weight to the overall product, as well.
Surely you do serve it au naturel without BBQ sauce until it reaches the table. That would be the true Carolina way of serving pulled pork.
And being in western NC when I serve it (often, as sort of a specialty of mine) I have to serve at least two sauces--Eastern, which is basically HOT pepper slightly sweetened vinegar, or western--a tomato based sauce that is nothing like KC Masterpiece.
How do you cook your pork, out of curiosity? Smoked, roasted, combo of those, crockpot, pressure cooker?
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Old 08-20-2006, 10:56 AM   #20
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Finally have my internet back.

Thanks for all the replies!!

I'm going to have to hope this will be enough. I am serving it with cob corn and some roasted potatoes.

I do have another question though. I put the butt on at 6:30 this am. I have a grill temp at 220deg and my internal temp of the butt is already at 115deg. That's only 2 hours!!!...I was planning on a 11 hours or so. At this rate, it will be done by 11:00 this morning!!!....Should I take it off around 180deg and then put it back on an hour before we want to eat? I'm going to be pulling it so I want 205. Why is this thing cooking so fast?

Thanks

Keith
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