I need a tried and true pulled pork recipe.

[one l michele]

Thanks in advance for sharing.

[Crissy]

This one (http://www.elise.com/recipes/archives/000325pulled_pork_sandwich.php) is my favorite. The family loves it, too.

[Jenny in Atl]

One of the easiest ways to make pulled pork or lamb or even chicken is in a crock pot. I get a good size pork butt which I marinade for a couple days in the fridge. I learned from a local Mexican cook to use Tequila; it acts as a tenderizer. You could use lemon or lime as well if you rather not use alcohol. Add any spices you like to the marinade (you can go traditional to Mexican or even Indian). Then after the meat sits for at least 24hrs in the spices and tenderizer, plop it into a crock pot set on low and let it go for at least 8hrs. You could also do the same in the oven if you want a crisper crust.

If you want something really yummy try this one! It takes a bit more work but it's well worth it.

http://www.epicurious.com/recipes/food/views/237596

[Jann in TX]

I place a pork roast (butt) or pork trimmings (carnitas) in my crock pot. I pour about 1 cup of BBQ sauce on top and cook all day on low--or overnight on low. Occasionally I will add a sliced onion to the pot--remove onions before shredding.

I drain most of the liquid off and then add another cup or so of BBQ sauce and then use 2 forks to shred the meat.


If I decide to make this after lunch for dinner that night I will put the pork in my crock (it comes out of the metal 'pot' part) and bake in the oven at 325 for 2-3 hours or until tender. (I usually set it on top of the BBQ sauce and I try to remember to turn it over half way).

I've never messed this up--we have it once every 2 weeks or so.

[percytruffle]

Is it just me, or are there others who just can't bring themselves to purchase something called a pork butt? :eek:I don't even want to pick it up and handle it. OK, I know it isn't really the pig's "you know what", but really, couldn't they have named it something a bit less revolting? No offense to those who use this body part. You are braver women than I. Perhaps it has something to do with my month in Taiwan and the open air meat market venders roasting in the heat and hawking their various animal parts...

That said, I do make a mean pulled pork with other, um, other parts.

I place two large packages of country style boneless pork ribs (now there's a part of the animal I am more comfortable picking up;)) in a covered roaster. I pour about two cups of red wine vinegar over the pork, cover it, and roast in the oven at 350 for 3-4 hours or until the pork is tender and falling apart easily. After it cools enough to handle, I shred it with a fork or my hands into a large bowl and then mix in the sauce. I use Dinosaur Bar b que Sauce (http://www.dinosaurbarbque.com/) or Lupo's Pork Barbeque Sauce (http://www.spiedies.com/). The first is sweet and the second is vinegar based.

Yummm. When do we eat?

[one l michele]

I love Dinosaur Barbeque! It's also my 4 y/o's favorite, I wish I could clone their recipe - yum! All their food is really good!

[percytruffle]

I take it you've eaten at one of their restaurants. I've been to the one in Rochester. It's a blast ordering a "big *ss Pork Plate"! Oh my:o Such a fun restaurant!

[one l michele]

This one (http://www.elise.com/recipes/archives/000325pulled_pork_sandwich.php) is my favorite. The family loves it, too.

My oldest even wants this for his birthday dinner.

[one l michele]

It is an experience isn't it? We are lucky to live near one. Awesome customer service too, we had quite a large order when we first moved here to feed those helping us move in, they loaded everything in our car for us, supply ample rolls, utensils, sturdy plates, etc., and followed up with us the next day.

[Crissy]

My oldest even wants this for his birthday dinner.
I'm so glad you liked it. I recommend giving more of her recipes a try. We've not been disappointed!

[HollyDay]

I make mine in the crockpot too.

The night before I soak it in a ziplock with some onion, apple cider vinegar, worchestershire sauce and a couple drops hot sauce.

The next day, I put the pork only - no drippings - in a crockpot with some salt, paprika, pepper and a sprinkle or 2 or sugar. I cook it on low all day. If you want sauce, I add a few squirts of catsup to the pot after removing the pork.

It is great served on buns wiht coleslaw