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Old 06-08-2013, 12:41 AM   #1
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Buckytom's Spicy Carolina Style Pulled Pork Recipe for the Crock Pot

this is a revised version of a recipe for pulled pork made in a crock pot that i posted many years ago on food.com (recipezaar.com back then) that's gotten several 5 star reviews.

i got the recipe from a native american lady from north carolina who was selling fantastic, spicy pulled pork sandwiches at a native american drum and dance festival in a state park near where i go camping.

it's extremely easy to do as all you do is rub the pork shoulder (a boston butt is best) with dry seasonings, wrap tightly in plastic, and refrigerate overnight. the next day, unwrap, and let cook in the crock pot for a few hours with onions and a seasoned vinegar and there you go.

ingredients:


for the dry rub:
3 tablespoons brown sugar
2 tablespoons paprika
2 teaspoons sea salt
1 tablespoon freshly cracked black pepper
1 tablespoon crushed red pepper flakes

5 to 6 lbs pork shoulder (boston butt)


for the cooking liquid/extra seasoning after pulling:
1 1/2 cups red wine vinegar
2 tablespoons worcestershire sauce
1 tablespoons crushed red pepper flakes
1 tablespoon white sugar
2 tablespoons spicy brown mustard
1 tablespoon garlic powder
1 teaspoon powdered cayenne pepper
2 red onions, quartered
2 yellow onions, quartered



directions:

1. the day before you plan on eating this, prepare the pork shoulder by laying out a few long, overlapping sheets of plastic wrap on a counter, and place the shoulder in the middle.

2. combine the first 5 ingredients listed, then rub into all sides of the pork shoulder.

3. wrap tightly in the plastic wrap, place on a deep plate in case there's some leakage, and put into the refrigerator overnight.

------------------------------

4. the next day, turn your crock pot on high and let it warm up. while it's getting hot, place the 4 quartered onions on the bottom of the crock.

5. unwrap the seasoned pork shoulder and place in the crock on top of the onions.

6. combine the rest of the ingredients listed with the red wine vinegar and mix well. pour about 3/4's of it over the pork shoulder and onions, reserving some to be added to the pork after pulling.

7. cover and let it cook for 4 to 5 hours, or until the shoulder is falling apart and the bone pulls cleanly out of the meat using a pair of tongs (careful, it'll be very hot).

8. using a pair of slotted spoons, remove the shoulder meat to a wide dish or bowl. then, using the spoons remove as much of the onions as you can to a seperate bowl.

9. let cool enough to touch (but still warm), and pull/shred the pork using 2 large forks, a pair of bear claws, or even just your hands.

10. chop the onions into fairly small bits, and mix into the pulled pork. also, mix in the reserved seasoned vinegar.


serve on soft buns with chips and kosher dill pickles.


optional: while this is the way i first had it, i've found a lot of people like the meat mixed with a sweet bbq sauce such as sweet baby ray's original.

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Old 06-08-2013, 12:52 AM   #2
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Mmmmm. C&P. Thanks BT!
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Old 06-08-2013, 02:30 AM   #3
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yum yum yum Nice looking sauce recipe BT !

I have gotten so lazy. I admit I use Bone Suckin' sauce and add a spoonful(s) of tiger sauce if I want a little heat. I admit I am even lazier as I sometimes buy pulled pork by the pound from a favorite BBQ take out joint. Quite reasonable price too. I admit I am laziest when I just get a pulled pork sammich for lunch from another favorite bbq restaurant.

My new grill I got last summer isn't getting any younger and the crock pot is gathering dust on a lower cupboard shelf. Someone needs to talk to someone around here and sit up straight and fly right.
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Old 06-08-2013, 02:46 AM   #4
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thanks dawg and whiska.

damn, i forgot to mention that you should start it fat cap side up, and then try to flip it around 2 to 3 hours in so both sides are submerged under the braising liquid for a bit.

someday i'll post the recipe right.
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Old 06-08-2013, 11:03 AM   #5
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This looks wonderful. Bucky. I guess you cooked it on high, right?
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Old 06-08-2013, 01:02 PM   #6
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This looks good.

But you had to post it a day after I cooked my shoulder roast.

Oh well there is always another day.

It's a keeper and I'll give it a go in the future.
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Old 06-08-2013, 04:32 PM   #7
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That sounds wonderful , this site introduced me to the wonders of pulled pork so I am forever grateful !
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Old 06-08-2013, 04:33 PM   #8
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No idea what a Boston butt is though .....
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Old 06-08-2013, 04:41 PM   #9
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it's what the ny yankees have kicked for all but 2 seasons in the past century or so...

(where's my buddy andy? lol)

a boston but is tbe upper, skinless part of a pork shoulder that is mostly meat with a fat cap and a single blade bone, rather than the shank portion which is usually covered with skin, has more articulated joint bones, and is more often used to cure as a ham.
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Old 06-08-2013, 04:48 PM   #10
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Quote:
Originally Posted by Gravy Queen View Post
No idea what a Boston butt is though .....
Well, it certainly is not a Sault Ste. Marie butt, or a Jersey butt. Those are bigger.

Actually, a Boston Butt is a large, almost sub-primal taken from the shoulder It's characterized by three separate muscles, and a bone. Its a fairly fatty cut, with good marbling. It's very flavorful, but needs to be cooked low and slow, in a moist environment to keep it succulent and make it tender. It's a natural for pulled pork, carnitas, or any recipe where the pork must be slow cooked.

Seeeeeeya; Chief Longwind of the North
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Buckytom's Spicy Carolina Style Pulled Pork Recipe for the Crock Pot this is a revised version of a recipe for pulled pork made in a crock pot that i posted many years ago on food.com (recipezaar.com back then) that's gotten several 5 star reviews. i got the recipe from a native american lady from north carolina who was selling fantastic, spicy pulled pork sandwiches at a native american drum and dance festival in a state park near where i go camping. it's extremely easy to do as all you do is rub the pork shoulder (a boston butt is best) with dry seasonings, wrap tightly in plastic, and refrigerate overnight. the next day, unwrap, and let cook in the crock pot for a few hours with onions and a seasoned vinegar and there you go. [B]ingredients:[/B] [I]for the dry rub[/I]: 3 tablespoons brown sugar 2 tablespoons paprika 2 teaspoons sea salt 1 tablespoon freshly cracked black pepper 1 tablespoon crushed red pepper flakes 5 to 6 lbs pork shoulder (boston butt) [I]for the cooking liquid/extra seasoning after pulling:[/I] 1 1/2 cups red wine vinegar 2 tablespoons worcestershire sauce 1 tablespoons crushed red pepper flakes 1 tablespoon white sugar 2 tablespoons spicy brown mustard 1 tablespoon garlic powder 1 teaspoon powdered cayenne pepper 2 red onions, quartered 2 yellow onions, quartered [B]directions:[/B] 1. the day before you plan on eating this, prepare the pork shoulder by laying out a few long, overlapping sheets of plastic wrap on a counter, and place the shoulder in the middle. 2. combine the first 5 ingredients listed, then rub into all sides of the pork shoulder. 3. wrap tightly in the plastic wrap, place on a deep plate in case there's some leakage, and put into the refrigerator overnight. ------------------------------ 4. the next day, turn your crock pot on high and let it warm up. while it's getting hot, place the 4 quartered onions on the bottom of the crock. 5. unwrap the seasoned pork shoulder and place in the crock on top of the onions. 6. combine the rest of the ingredients listed with the red wine vinegar and mix well. pour about 3/4's of it over the pork shoulder and onions, reserving some to be added to the pork after pulling. 7. cover and let it cook for 4 to 5 hours, or until the shoulder is falling apart and the bone pulls cleanly out of the meat using a pair of tongs (careful, it'll be very hot). 8. using a pair of slotted spoons, remove the shoulder meat to a wide dish or bowl. then, using the spoons remove as much of the onions as you can to a seperate bowl. 9. let cool enough to touch (but still warm), and pull/shred the pork using 2 large forks, a pair of bear claws, or even just your hands. 10. chop the onions into fairly small bits, and mix into the pulled pork. also, mix in the reserved seasoned vinegar. serve on soft buns with chips and kosher dill pickles. optional: while this is the way i first had it, i've found a lot of people like the meat mixed with a sweet bbq sauce such as sweet baby ray's original. 3 stars 1 reviews
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