Hello everyone, I'm a terrible cook and I know it but I want to make some great pulled pork sandwiches for the family. How would I do that? I have a thawed 7.62 lbs boneless pork shoulder from costco that I will be using. I looked up instructions online for pulled pork but they all use 2-3 lbs of pork shoulder instead of my 7.62 lbs lol. HELP ME!!!! thank you in advance
by AstronomicalQuasarr
11 Comments
Just use the same recipe but scale the ingredients 3x for your pork shoulder. Set it on low and let it cook for 10 hours. And then shred and feast!
The best slow cooked pulled pork i have made is easy!
Buy couple of 2ltrs of Dr Pepper. Put Thawed pork in slow cooker and cover completely with Dr pepper (might only need 1 bottle). Cook it until aprox 205 F – 215 F . IF you poke it with a toothpick, there will be little to no resistance, kinda like poking soft butter. When done, dump the dr pepper and shred the pork. Super tender and super tasty! After shredding I put it back in the slow cooker and add some bbq sauce.
Look up a recipe for Carnitas. Make it. Serve with corn tortillas, chopped tomatoes, onion, cilantro, and enjoy a nice beer with it. Flan for dessert.
Put leftover meat in serving sized containers and freeze for later carnitas feeds.
Try this in a crockpot (4 hours high or 8 hours low) until fork tender
1 teaspoon vegetable oil
1 (4 pound) pork shoulder roast
1 cup barbeque sauce
½ cup apple cider vinegar
½ cup chicken broth
¼ cup light brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 extra large onion, chopped
Just letting everyone know pulled pork is my 2nd favorite food so I will at some point try all of these recipes! thank you all for the help!
If you use the whole thing cut in half or thirds will cook better. One of my favorites is 1 to 2 jars of jalapeño or Serrano jelly, 1 to 2 chopped onions, some Tagine or taco seasoning, about 1-2 teaspoons, (all this depends on meat quantity)cook on high or low until meat falls apart. Check later in the cooking in case some water is needed. Makes amazing tacos, burritos or just in a bowl with all the fixings and tortillas
Cut it in half and freeze the other half. It’s a much more manageable amount. I like to line the bottom with onion slices and or celery sticks, then mix up some dry mustard, garlic and or onion powder, paprika (smoked if you have it) brown sugar, apple cider vinegar and some salt and pepper. Then rub this mixture all over the outside of the roast. Then put it in the crock on high for at least 6 hours but longer if you can, until the meat falls apart on its own and is very tender. I don’t ever add liquids because the liquids from the roast will fill the crock on their own within a few hours. We do add more barbecue sauce to the finished product but we each like different amounts of it so it’s done separately.
To make it cook more evenly and quicker, you can cut it in half or even thirds. You really do not need any extra liquid-it will be swimming in liquid (it’s own juices, the fat and broken down collagen).
I’m a lazy cook and I like short cuts. My grocery sells this [Club House Spice Pack](https://www.clubhouse.ca/en-ca/products/meal-helpers/slow-cookers/slow-cookers-bbq-pork) . I just buy these and follow the directions.
You can cut your shoulder smaller, or use two packs for a larger shoulder jn a big crockpot.
Fwiw, I usually cut the pork butt in half, cook one and freeze the other. You can cook the whole thing, but it’s a lot of meat
Kalua pulled pork is super easy!
Get some Hawaii red salt aka alaea(or pink if not available), red will taste more earthy. Cut slits, pour liquid smoke, salt all over. Wrap in banana leaves if you can find it. If not, thats okay. Cook on low 8 hours. Seperate from jucies and shred. Add back in jucies a bit at a time to taste. The juices are salty.
If you want it crispy, shred, dont add the juices. Broil for a few mins in oven. Lots of smoke tho