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| Team Apathy |
Question 1: what do you do for seasoning? Question 2: what cooking tool should I use? I have no smoker... my oven can hold temps as low as 165... or I have a crock pot of might fit into, or I could try low indirect heat on my gas grill using only 1 burner on low. Very interested in what ya’all do. | ||
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Shaman |
If I don't smoker it, I season it down(rub) with a BBQ seasoning or make one with salt pepper garlic and onion powder cumin powder brown sugar And wrap it in foil at 225 in the oven or on the BBQ grill. Crock pot will work too.  He who fights with monsters might take care lest he thereby become a monster. | |||
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Raptorman |
Use the McCormic's Pulled Pork Seasoning and shove it in the crock pot. ____________________________ Eeewwww, don't touch it! Here, poke at it with this stick. | |||
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| Move Up or Move Over |
S.C. pretty much covered your options. I would do the grill thing. If you don't have enough room to get the shoulder far enough from the heat you can build a shield from foil. Also, I would get some wood chips and soak them in water. Put them in a tin foil pan next to the burner and get some smoke going. There are also several auxiliary smoker devices on the market that smolder various types of wood material like pellets Mark | |||
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Member |
I use the oven, but the key is to maintain a constant temperature of 225 degrees. I rub it with salt, pepper, hickory seasoning and a bit of brown sugar. Wrap it in tin foil and in the oven for 5+ hours. Slow is best! _____________________________________________________________________________________________________________________ A Veteran is someone who wrote a blank check Made payable to 'The United States of America' for an amount of 'Up to and including their life'. That is Honor. Unfortunately there are way too many people in this Country who no longer understand that. | |||
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Fighting the good fight |
You can do a pork shoulder in the oven/crock pot/gas grill, but it won't be as good as a real smoked pork shoulder... I can't speak to how the technique will work in an oven or crock pot, but on the smoker, I typically will rub the shoulder with a generous amount of yellow mustard, then coat it liberally on all sides with whatever dry rub I'm using. Do you have time to order seasoning from an online store, or is this something that you're wanting to cook today? If you can order online, I'd recommend one of the pork dry rubs from Meat Church, or Bad Byron's Butt Rub, or Texas BBQ Rub. (If I had to pick one favorite, it would likely be Butt Rub.) https://www.meatchurch.com/collections/bbq-rub https://www.buttrub.com/ http://www.texasbbqrub.com/shopping.html Otherwise, you can make your own rub. You can dig up dry rub recipes online, and find one that suits your taste, depending on whether you want pork that's sweeter or spicier. If you have access to an injection needle, I also find it helpful to inject my pork shoulder the night before, to marinate. I use: 1 cup Apple Juice 1 cup Water 1/2 cup Brown Sugar 1/2 cup Salt 1 TBS Soy Sauce 1 TBS Worcestershire Sauce But again, that's for a smoker. I don't know how that will do in an oven or crock pot. Cook at ~225ish until you hit 195 internal temperature. You'll want to use a meat thermometer, to know when the meat is done. Insert the probe into the center of the shoulder, away from the bone. Once you hit 195 internal, wrap the pork tightly in foil and put it in a small ice chest/cooler to rest for one hour before pulling. Understand that this will probably take a while. On a smoker, it's generally 1-1.5 hours per pound, depending on various other factors. I'm not sure how an oven/crock pot/gas grill will affect cook times. | |||
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Drill Here, Drill Now |
I use my favorite pork rub (usually dry brine with sea salt then Meathead's Memphis Dust Rub Recipe {it’s salt free to allow dry brining}) and put in my BGE at 225 with hickory chunks added to lump charcoal. I pull it from the smoker between 195 and 203 internal temp (Maverick continuously monitors and has 10 deg early warning alarm and done alarm) confirmed by my Thermopen. Since the OP doesn’t have a smoker, he could use a gas grill indirect and put wood chips for smoke. In the oven is next best in a pan w/o lid and when it hits the stall at 150 throw some hickory liquid smoke with apple juice in pan bottom before wrapping pan with foil. Ego is the anesthesia that deadens the pain of stupidity DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer. | |||
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| Member |
I smoke shoulder for pulled pork, but you can replicate the texture, bark, and tenderness in an oven, minus the smoke flavor. If the meat cutter didn't, locate and remove the gray stinky gland(s) on the edge of the meat. Rub down with either a pre-made BBQ rub OR a mix of kosher salt, raw/turbinado sugar (white and regular brown sugars burn at too low of a temp), coarse black pepper, onion and garlic powders. The sugar helps greatly in achieving the formation of the crispy "bark", but can be eliminated if needed. Place on a wire rack in a pan/sheet with high enough sides to catch a fair amount of juices, there'll be plenty. Cook at 250-275 for as many hours as it takes for the blade bone to be able to wiggle free with little to no resistance. On a full 8-10 pound butt end shoulder, it's probably in the 12 hour range, but can vary greatly. If the shoulder is smaller, or boneless, it'll be 30-50% less time. In any case, it's all about feel, not an exact time. BBQ is done when it's done, not necessarily on our schedules. If the bark is getting as dark as you'd like, you can loosely tent the meat with foil partway thru the cook. When it's done, let it rest 15-30 minutes for the sake of cooling enough to be able to handle it, then shred it with large forks (I'm guessing you don't have Bear Paws), and serve on cheap white buns with slivered raw onions, pickle slices, and sauce of your choice. I prefer vinegar-based sauces on pulled pork, as it cuts thru the grease. | |||
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Member |
Rub is any of many variations. When I cook indoors, I use a cast iron Dutch oven with a 12 ounce beer poured in. My rubs are generally a mix of chili powder, garlic powder, salt and pepper. I may use some chipotle or other spice if I’m looking for a bit of kick. Then go slow around 225 for about an hour to hour and a half per pound. So a 5-6 pound shoulder will go 7-9 hours. PS: I do sometimes sear it before the long cook to get a it of bark on it. ———- Do not meddle in the affairs of wizards, for thou art crunchy and taste good with catsup. | |||
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Member |
I would buy a smoker. You can use a crock pot but I don’t want to hear about it!  "Fixed fortifications are monuments to mans stupidity" - George S. Patton | |||
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| Member |
I am assuming you have one of the 8-9 lbs? 225 degrees, wrapped in foil, placed in a deep pan and baked for 24 hours. I sometimes will use a homemade rub to enhance the flavor. Something I do, I take all the drippings from the deep pan and mix it back into the meat. Really keeps it moist and tasty. Best to allow a couple hours for it to be absorbed before eating. | |||
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Member |
-cheap yellow mustard w/ dry rub -Depending on the size, mine usually take 16-24 hrs at 225-250*. So you want to start it early and if it's done early, wrap it in foil, towels, and preheated cooler. -I don't remove them and wrap up to rest until at least internal temp. of 190*, prefer 200*, otherwise you will have sliced pork, not pulled. I imagine in a crock pot you'd just turn it down to "serve" temp. I've never used a pot. | |||
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Chilihead and Barbeque Aficionado |
Smoking is best, if you have 12 hours and a smoker. But here is a simple Mojo Pork recipe I cook often, in a slow cooker (I use a cast iron dutch oven, but you can use a crock pot). 1 pork shoulder, bone-in, 5-6 pounds Rinse and dry the pork. Sprinkle it with salt and pepper. Then apply the rub, which is 2 tablespoons olive oil with cumin and oregano mixed in. About a teaspoon of each. Rub it in good. Put pork in cooker. Cover with one chopped up sweet onion, a couple cloves of chopped fresh garlic, and one chopped, seeded fresh jalapeno pepper. Pour one cup of orange juice all over. Cover and cook on low heat for five hours. The liquid should be simmering, not a rapid boil. Pull apart the pork when it's nice and tender. Discard the bone and the big chunks of fat. Top with the juice from the pot, and the veggies. Serve with rice and black beans, or sauteed plantains. Enjoy. _________________________ 2nd Amendment Defender The Second Amendment is not about hunting or sport shooting. | |||
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| In search of baseball, strippers, and guns |
I have one in the crockpot right now I rub it down, cook on low on the crock pot Tonight I’ll drain it, pull it, and add sauce When I don’t have time to monitor the smoker it works great —————————————————— If the meek will inherit the earth, what will happen to us tigers? | |||
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Facts are stubborn things |
Crock pot works. Gas oven works better. Smoker is the best. If you use the oven, make sure your oven does not have an automatic shut off. For safety reasons, most newer ovens will turn themselves off after a certain number of hours. Mine shuts off at 12. Someone stole my smoker off the driveway a few years ago. Now I use the oven for pulled pork. It is almost as good as the smoker. I generally put it in the oven at 225 degrees at 2:00 AM. It is ready at dinner time. Use a couple forks and it should fall apart. All this said, I move into the new house in a couple weeks and one of my first purchases will be a new smoker. Do, Or do not. There is no try. | |||
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| Moving cash for money |
Add the seasoned pork shoulder in a slow cooker with garlic, onions, citrus juice (oj&lime) and bat leaves. 8 hours low or five hours high. When done crisp up cast iron (lard would best) serve with lime wedges, cilantro, flour tortillas, salsa, and any other condiments you desire. "When in danger or in doubt, run in circles scream and shout" R.I.P. R.A.H. Ooga Chakka Hooga Hooga Ooga Chakka Hooga Hooga NRA Basic Rifle Instructor Red Cross First Aid/CPR/AED Adult/Child/Infant Instructor Red Cross Wilderness First Aid Instructor | |||
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| Member |
Incredible Carnitas recipe. Authentic Pork Carnitas – Mexican Slow Cooked Pulled Pork How to Make Carnitas Use a fatty piece of meat – I get a lot of questions asking if you can use this same recipe and technique using a pork loin or chicken breasts and the answer is no. A pork butt is perfect because it has a lot of fat and sinew, which once it is slow cooked, becomes so tender it melts in your mouth. That will never happen with a low fat form of protein. If you want authentic carnitas, embrace the butt. Cook your Mexican Pork low and slow – To create the perfect tender bite that is infused with flavor, this recipe calls for a slow cooking process using a cast iron dutch oven in the oven, but you can certainly use your crockpot or slow cooker. However, you will end up with a larger amount of liquid to reduce so just give yourself more time to create that thick liquid. Use your broiler to concentrate the flavor – I know many of you will want to skip the last step of this recipe, but take a look at my photo. Do you see that gorgeous caramelization on the outside of the meat? That isn’t just for looks my friend! That is concentrated flavor so take the extra 3 minutes it takes to put the finished carnitas under the broiler. To create these bites of heaven, I used my favorite enameled cast iron Dutch oven to prepare these authentic carnitas, but if you read the comments, many people have had success using their crock pot as well. Next time, I am going to have to pull out my crockpot and give it a try as well! Ingredients 4 pound boneless pork butt, fat trimmed and cut into 2 inch cubes 1 1/2 tsp salt 3/4 tsp pepper 1 tsp ground cumin 1 onion, peeled and halved 2 bay leaves 1 tsp dried oregano 2 Tb fresh lime juice 2 C water 1 medium orange, juiced and keep the spent halves Instructions Adjust oven rack to lower middle position and heat to 300 degrees. Combine all the ingredients in a large Dutch oven, (this is my favorite one!) including the spent orange halves and juice. Bring the mixture to a simmer over medium-high heat, uncovered. Once it simmers, cover pot and transfer it to the oven. Cook until the meat falls apart when prodded with a fork, about 2 hours. You can also complete this step in a crock pot set on high for 6-7 hours. You will have more liquid to reduce in the next step however. Remove the pot from the oven and turn on the broiler. Use a slotted spoon to remove the meat from the pan and place it on a large foil-lined jelly roll pan. Remove and discard everything from the pot except for the cooking liquid. Place pot over high heat on the stove and boil until it thickens and syrupy, about 20 – 30 minutes. You should have about 1 C of liquid remaining when it is finished. While the liquid is reducing, use two forks to pull each cube of pork into three equal sized pieces. Once the liquid has reduced, gently fold in the pieces of pork into the pot. Try not to break up the pork any further. Taste and add additional salt and pepper. Spread the pork back onto the foil lined pan and evenly spread the meat around so there is a single layer of meat. Place the jelly roll pan on the lower middle rack of the oven and broil until the top of the meat is well browned and edges are slightly crisp, about 5 to 8 minutes. Using a wide metal spatula, flip the pieces of meat and broil the other side until well browned and edges are slightly crisp, 5 to 8 minutes. Serve immediately in a tortilla with all your favorite toppings. | |||
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Resident Knuckledragger |
I use a different recipe but it turns out a bit acidic for Wifey. I'm going to try this recipe, thank you for sharing. Getting back to the OP, I don't have a smoker yet so I use my Pressure Cooker when I don't have time to use the oven or crock pot. | |||
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| Live Slow, Die Whenever  |
Season pork butt/shoulder the night before with any rub combo you like, wrap and leave in fridge. Next morning place meat in crockpot with a a cup or 2 of rootbeer/coke/cherry coke/ cherry dr pepper, etc- I usually use rootbeer but cherry dr pepper is good too. Slow cook 8-10 hrs until you can easily pull out the bone. Drain juice, shred pork, add BBQ sauce then stir- let it sit in the crockpot on low for additional 20-30 min. If you like a little adventure get some Ghost pepper sauce and put a drop or 2 in the pot along with the coke, adds a nice kick! "I won't be wronged, I won't be insulted, and I won't be laid a hand on. I don't do these things to other people and I require the same from them." - John Wayne in "The Shootist" | |||
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| You're going to feel a little pressure... |
Low and slow, in the oven. I cut deep slits in the pork and shove in 15-20 garlic stuffed olives, all around it. It's been a while. I need to find my recipe and do one! Bruce "The designer of the gun had clearly not been instructed to beat about the bush. 'Make it evil,' he'd been told. 'Make it totally clear that this gun has a right end and a wrong end. Make it totally clear to anyone standing at the wrong end that things are going badly for them. If that means sticking all sort of spikes and prongs and blackened bits all over it then so be it. This is not a gun for hanging over the fireplace or sticking in the umbrella stand, it is a gun for going out and making people miserable with." -Douglas Adams “It is just as difficult and dangerous to try to free a people that wants to remain servile as it is to try to enslave a people that wants to remain free." -Niccolo Machiavelli The trouble with fighting for human freedom is that one spends most of one's time defending scoundrels. For it is against scoundrels that oppressive laws are first aimed, and oppression must be stopped at the beginning if it is to be stopped at all. -Mencken | |||
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