I am looking for a good pulled pork recipe

[DCS]

To cook in the crock pot, anyone got a tried and true recipe?

[TXHuntress]

I need a good recipe too. I need to find a good marinade to use. Mine never turns out very flavorful. 

[David P.]

I usually use the front shoulders of a wild pig to do this. If not available then the back straps and tenderloins. The better the cut of meat the better the pulled pork will be. Let it come to room temp and place in the crock pot. Add about 1/8th cup of water and pour two bottles(makes a bunch)sauce(I like stubbs original or sweet baby rays)over the pork. Turn on low until its falling apart. About 6-8 hours. Remove the meat with a slotted spoon and separate any bones and sinew(from front shoulders).Let the remaining sauce cool and the fat separate. Remove the fat and Shred the meat with two forks and pour the sauce back over the meat and mix well.

[TXHuntress]

I had heard/read that pork should be cooked hot and fast, not low and slow. Does it really matter? 
My preference is to cook low and slow. 

[Big Tony]

As long as it boils for a bit it should be good.

[DCS]

Nov 10, 2014 21:19:25 GMT -6 David P. said:

I usually use the front shoulders of a wild pig to do this. If not available then the back straps and tenderloins. The better the cut of meat the better the pulled pork will be. Let it come to room temp and place in the crock pot. Add about 1/8th cup of water and pour two bottles(makes a bunch)sauce(I like stubbs original or sweet baby rays)over the pork. Turn on low until its falling apart. About 6-8 hours. Remove the meat with a slotted spoon and separate any bones and sinew(from front shoulders).Let the remaining sauce cool and the fat separate. Remove the fat and Shred the meat with two forks and pour the sauce back over the meat and mix well.

Thanks, we will try this one.

[David P.]

Nov 11, 2014 7:23:16 GMT -6 TXHuntress said:

I had heard/read that pork should be cooked hot and fast, not low and slow. Does it really matter? 
My preference is to cook low and slow. 

As long as it is cooked thru and not left rare any and all parasites or bacteria will be killed.I cook mine all the time long and slow.It makes for a more tender and juicy meat I think.Internal temp should be over 170 degrees if your using a meat thermometer.