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*The Official* Slow Cooker/Crock Pot Thread

The Evil Deacon

Fire [Redacted]
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It was only a matter of time.. :D

I made BBQ in my crock pot last night and it turned out great.

I started with a 4 lbs boston butt (Depending on the size of your pot you can adjust). Trim off any excess fat if desired.

The dry rub:
I used equal amounts of each (~2 TBSP), so just add or subtract whatever to your taste.

Dry Mustard
Cayenne Pepper
Black Pepper
Salt
Brown Sugar
Chile Powder
Cinnamon sugar

After the rub goes on let it sit in the fridge throughout the day.

Preparing the crock pot:

1 onion sliced
half a small bottle of White House Apple Cider Vinegar
2 TBSP yellow mustard
2 TBSP ketchup
6oz can of tomato paste
A few pinches of the left over dry rub

Now begin cooking on your low heat setting.

32zkrco.jpg


After 12 hours...

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Turn the crock pot off and let it cool for a little while... The meat is so tender at this point that it should fall apart, so using some large spoons carefully transfer the meat into a large mixing bowl. Now empty your crock pot, and begin pulling the pork with two forks.

At this point you have multiple options:

You can eat all of the BBQ, if so you want to return the meat to the crock pot and leave it on the warm setting while serving (add water or sauce if the BBQ is getting too dry while serving)

drci35.jpg


Or you can eat what you want and freeze the remaining BBQ. I did so just using some Ziplock plastic containers.

Now to make the BBQ sauce. Take the bottle of apple cider vinegar that is still half full and add red pepper flakes until they cover the bottom of the bottle. Add a couple squirts of ketchup and mustard, and a couple shakes of hot sauce like Franks Red Hot/Texas Pete.

ru1dfb.jpg



Enjoy!
 
Wow that looks so much better than the pork I tried to make in my crock pot. Thanks for posting!
 
wow, mouth watering.

and i mean that literally: by the time i finished reading i noticed my tongue was drowning.
 
Planning to try some BBQ pork in the crockpot this weekend but was thinking about using loin instead of butt. I know it's not as authentic and not the same flavor, but was trying to make it a little bit healthier. Thoughts?

Found a sauce recipe I want to try that has good reviews online:

* 1 cup white vinegar
* 1 cup cider vinegar
* 1 tablespoon brown sugar
* 1 tablespoon cayenne pepper
* 1 tablespoon hot pepper sauce (e.g. Tabasco™), or to taste
* 1 teaspoon salt
* 1 teaspoon ground black pepper

This winter I have not been using my crockpot enough. Made my chili as always, and maybe one other thing. Need to look up some new recipes.

I tried a breakfast once that was fritatta-like (eggs, hash browns, ham, peppers, onions, cheese, etc). It was good but not great. Anyone have a successful recipe for something like that?

Also got the "Little Dipper" as a wedding present and need to break that out at some point.

-o4T6xXt066FBCpionjjrZjuID8F5yQoBqR6cDpk06_u1uw16Ky21BKm0EEJW92TuGN3eI1V_bnQffMi4bqDjylYEQlcfXgRPpvyTEF3HpXE3kVs9BTiPYg8SqXAYfFX-vTICmWHDg
 
wow, op's recipe looks on point. i have a boston butt in the deep freezer calling my name. thanks.
 
Planning to try some BBQ pork in the crockpot this weekend but was thinking about using loin instead of butt. I know it's not as authentic and not the same flavor, but was trying to make it a little bit healthier. Thoughts?

Found a sauce recipe I want to try that has good reviews online:

* 1 cup white vinegar
* 1 cup cider vinegar
* 1 tablespoon brown sugar
* 1 tablespoon cayenne pepper
* 1 tablespoon hot pepper sauce (e.g. Tabasco™), or to taste
* 1 teaspoon salt
* 1 teaspoon ground black pepper

This winter I have not been using my crockpot enough. Made my chili as always, and maybe one other thing. Need to look up some new recipes.

I tried a breakfast once that was fritatta-like (eggs, hash browns, ham, peppers, onions, cheese, etc). It was good but not great. Anyone have a successful recipe for something like that?

Also got the "Little Dipper" as a wedding present and need to break that out at some point.

-o4T6xXt066FBCpionjjrZjuID8F5yQoBqR6cDpk06_u1uw16Ky21BKm0EEJW92TuGN3eI1V_bnQffMi4bqDjylYEQlcfXgRPpvyTEF3HpXE3kVs9BTiPYg8SqXAYfFX-vTICmWHDg


Could you use a shoulder? (I just don't think a loin would turn out right.) That sauce sounds tasty BTW
 
悪の助祭;17709 said:
Could you use a shoulder? (I just don't think a loin would turn out right.) That sauce sounds tasty BTW

Perhaps. Haven't been to the store yet. Isn't butt and shoulder the same thing? Just clarifying as I've been out of NC too long :p. One time I did loin in the slow cooker with another recipe (I think with apples and some other stuff?) and it ended up so tender and shredded it reminded me of BBQ meat.
 
Many stores cannot correctly distinguish between a butt and a shoulder. The butt is the top portion of the leg, whereas the shoulder is a lower cut usually referred to as the picnic shoulder. Unless you have the biggest Crock Pot ever, you wont be able to fit an entire shoulder in there, unless they've removed most of the leg. In that case, you've essentially got a butt anyways.

port-cuts.gif
 
Perhaps. Haven't been to the store yet. Isn't butt and shoulder the same thing? Just clarifying as I've been out of NC too long :p. One time I did loin in the slow cooker with another recipe (I think with apples and some other stuff?) and it ended up so tender and shredded it reminded me of BBQ meat.

I'll make BBQ in the slowcooker using a loin. The shape fits better in the pot, at least the one we have. It tastes fine to me, with not too much fat to trim.
 
Many stores cannot correctly distinguish between a butt and a shoulder. The butt is the top portion of the leg, whereas the shoulder is a lower cut usually referred to as the picnic shoulder. Unless you have the biggest Crock Pot ever, you wont be able to fit an entire shoulder in there, unless they've removed most of the leg. In that case, you've essentially got a butt anyways.

port-cuts.gif

I've made both in my pot. The picnic shoulder I used was from Whole Foods (most of the leg was removed). I have a 6qt crock pot.
 
Sadness. The upper part of the leg is such a good cut of the meat, especially in BBQing or Smoking. You cant beat the cracklin.
 
Question for you TSY: do you usually go for meat from a local swine farm, or something generic from the Teeter like Smithfield? I get a lot of my pork products from a local farm that sells at the CLT farmer's market. Their sausages and bacon kick ass. However, their meatier meats that I've tried (chops, loins) are a little too lean when I've cooked them and don't carry the flavor. I haven't done BBQ with their stuff because I don't want to waste a full day cooking something that might suck. Is it better to stick with the known quantity at the Teeter for the all-day cooks? Or have you had enough success with local stuff on thicker meats that it is worth seeking the tremendous upside potential?
 
I despise getting meats from the grocery stores, and refuse to support them if I can. They're generally over processed and are in a solution that effects the taste IMO, but then again I've very picky when it comes to bbq. I actually set up a business account with a meat supplier out of Thomasville which is where I get most of my meat from. Most of the local BBQ joints in Lexington order from them, and I've been very happy with their products. The downside is I have to order meat by the case, so if I am doing a small cook, I'll end up freezing the rest.

If you have a connection with a local pork producer I'd continue to get the meat from them. Play around with the way you are cooking the meat. Most times, you can adjust your cooking technique to accomodate for the variances in the meat. How do you normally cook the meat? If you ever do any smoking, or have an interest in it, stop by the smoking meats thread and weigh in.
 
Planning to try some BBQ pork in the crockpot this weekend but was thinking about using loin instead of butt. I know it's not as authentic and not the same flavor, but was trying to make it a little bit healthier. Thoughts?

Found a sauce recipe I want to try that has good reviews online:

* 1 cup white vinegar
* 1 cup cider vinegar
* 1 tablespoon brown sugar
* 1 tablespoon cayenne pepper
* 1 tablespoon hot pepper sauce (e.g. Tabasco™), or to taste
* 1 teaspoon salt
* 1 teaspoon ground black pepper

Just wanted to report back on my BBQ success yesterday! I got a nearly 3 lb loin instead of shoulder and I thought it turned out really well. Husband, brother and parents all at least told me they liked it ;).

I peeled a few cloves of garlic and rough-chopped half a white onion and put them underneath the loin in the crockpot. I also rubbed the loin with salt, pepper and garlic powder. I poured about half a beer and maybe 1/4-1/2 cup each of white vinegar and cider vinegar over the meat as well (very imprecise calculations there).

After 8 hours on low it was just falling apart and I didn't even really need a fork to shred it. I had made the above sauce the day before to let it meld together and poured about 1/4-1/3 of that over the meat as it was warming in the pot. I put the rest on the table for people to add extra sauce themselves.

Along with some homemade slaw, baked beans and cornbread it was a pretty tasty meal! The pork was seriously so easy though that I'm gonna have to make it again soon.
 
cooking the OP's recipe tomorrow night. super excited.
 
I'm 85% sure this video will be pornographic.

:laugh:

cooking the OP's recipe tomorrow night. super excited.

Sweet!

Just wanted to report back on my BBQ success yesterday! I got a nearly 3 lb loin instead of shoulder and I thought it turned out really well. Husband, brother and parents all at least told me they liked it ;).

I peeled a few cloves of garlic and rough-chopped half a white onion and put them underneath the loin in the crockpot. I also rubbed the loin with salt, pepper and garlic powder. I poured about half a beer and maybe 1/4-1/2 cup each of white vinegar and cider vinegar over the meat as well (very imprecise calculations there).

After 8 hours on low it was just falling apart and I didn't even really need a fork to shred it. I had made the above sauce the day before to let it meld together and poured about 1/4-1/3 of that over the meat as it was warming in the pot. I put the rest on the table for people to add extra sauce themselves.

Along with some homemade slaw, baked beans and cornbread it was a pretty tasty meal! The pork was seriously so easy though that I'm gonna have to make it again soon.

Sounds tasty! I might have to try a loin sometime. ^This is why I love slow cooking.
 
In case anyone was curious, I made a crockpot Chicken 'N Dumplings recipe last night that turned out very well! Was pretty easy to make as well.

2 Tblspoons butter
2 chicken breasts, cut into cubes
2 cans cream of chicken soup, condensed
2 soup cans of water
1 onion chopped
2 stalks of celery, chopped
2 carrots, chopped
Salt and pepper to taste
2 teaspoons fresh parsley
1/2 cube chicken bouillon
2 Tablespoons flour
1 tube premade biscuit dough

In saucepan, melt 2 Tablespoons of butter. Brown the onions in pan. Add the cubed chicken and cook until browned. Add salt and pepper to your liking. Combine this with all the ingredients in crockpot except the biscuit dough. Cut the biscuit dough into fourths and carefully stir in. These will be your dumplings. Heat on LOW for 4-6 hours. Add flour to mixture as needed to thicken the sauce.

The recipe did not call for peas or other vegetables but I would recommend adding extra! It depends on your personal preference.
 
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