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Old 04-28-2017, 02:32 PM   #1
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ISO cooking pork shoulder/pulled pork w/crock-pot

I have a pork shoulder to cook in the crockpot and I've never made it before, I have seen a million ideas on Pinterest, and I have no idea what to do, whether to do a dry rub, add water, add a can of soda...so lost??? I need tips/hints...help pleaassseee.

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Old 04-28-2017, 03:01 PM   #2
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Would you like to try it Pilipino style?
LECHON


Ingredients:

5 to 7 boneless pound pork shoulder
Rub
1-tsp garlic powder
1 tsp onion powder
2 tsp ground ginger
˝ tsp ground cumin
Ľ tsp crushed red pepper
3 Tbs peanut oil
3 Tbs soy sauce
Sauce
4oz can liver pâté
⅓ cup vinegar
1 cup water
⅓ cup sugar
⅓ cup bread crumbs
2 Tbs cooking oil
2 Tbs finely chopped onion
1 Tbs minced garlic
1 tsp salt
˝ tsp black pepper

Directions:

Preheat the oven to 500F.

Mix all the rub ingredients together and rub it all over the pork shoulder. Place the pork shoulder in a roasting pan on a rack. Roast the pork shoulder in a 500F oven for 30 minutes. Reduce the oven temperature to 350F and continue to roast the pork shoulder until the internal temperature reaches 145F. Allow the roast to rest, covered with aluminum foil, while you make the lechon sauce.

In a small bowl, mix the liver pâté, vinegar, water, sugar, bread crumbs, salt and pepper together. In a small saucepan, heat the oil and sauté the onion until transparent. Add the garlic and sauté until fragrant. Add the pâté mixture, bring it to a boil, reduce the heat to low and simmer it until the sauce thickens. Use the sauce as a dipping sauce or as gravy.

To cook the pork shoulder in a crock pot, put the roast in the crock pot and cook it on low for 8 hours or on high for 4 hours. Check the internal temperature before removing the roast from the crock pot.
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Old 04-28-2017, 03:04 PM   #3
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Is it a smoked shoulder, or untreated? What kind of meal did you want to have it for? An outdoor BBQ? Or a meal at the family table? Are you wanting to serve it tonight?

We have cooks here who have recipes and advice galore. I am sure one will be along shortly. Me, not so much. I am a New Englander through and through. So I only as a rule make a smoke shoulder boiled dinner. And I know that is not what you are looking for.
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Old 04-28-2017, 03:24 PM   #4
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I posted my recipe here several years ago: Slow Cooker Pulled Pork
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Old 04-28-2017, 03:45 PM   #5
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Then there's always, Crock Pot Kalua Pig
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Old 04-28-2017, 04:40 PM   #6
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I've used this recipe the last couple of times. I always have the ingredients on hand...almost always, that is. The last time my limes didn't give me enough juice so I added enough lemon juice to measure. The flavor really isn't as important as the acidity. Besides, I squeeze fresh lime juice over my taco as a topping.

Mexican Slow Cooker Pork Carnitas
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Old 04-28-2017, 04:56 PM   #7
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Slow cooker pulled pork. If you say so. I know, I know.
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Old 04-28-2017, 05:11 PM   #8
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Craig, my choices are based on time and authenticity. Sometimes "time" comes out the winner. Eh, if I want authentic I'll roll over to B.T.'s Smokehouse and get something from their low-and-slow. Whatever works for you, and since Himself does NO cooking, NO prep work, NO cleaning up...I personally am OK with slow cooker fall-apart pork.
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Old 04-28-2017, 06:21 PM   #9
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I have no access to a smoker or a grill... SC preforms some duties which my outdoor stuff used to...

Thus my sigline....

Ross
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Old 04-28-2017, 07:59 PM   #10
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Quote:
Originally Posted by Kayelle View Post
Then there's always, Crock Pot Kalua Pig
I second the motion!

Kalua Pork sammies
Kalua Pork with Cabbage (my personal fav, and here's how I do it )
Kalua Pork Tacos/Quesadilla/Tostada/Enchiladas/Nacos
... Anywhere you might use Pulled Pork, try Kalua Pork!!!
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