Is It Cooking? Pulled Pork Using A Crock Pot
Most people know that cooking isn’t my strong suit. But every once in a while I get an impulse to do something.
Recently, I went to the grocery store ostensibly for fruits, but I found myself gravitating to the Meat / Seasfood section. There was a sale on different types of pork. I decided to buy a boneless Boston Butt, 2.5 lb / 1.13kg in size. I’ve never done anything with one, but I had visions of a nice slice of ham later on that evening.
Trolling through cookbooks and online places, I concluded that the main thing this part of the pig is used for is pulled pork. So, visions of fresh southern-style barbecue danced in my head instead.
1) THE MEAT:
Yeah, like that. I rinsed it under cold water and patted it dry with paper towels.
2) THE SEASONING:
I covered it with shakes of Worschestershire Sauce and rubbed it in until the top and sides were coated (I didn’t mess with the strip of fat on the bottom. Most of the recipes said that sits on the bottom of the pot anyway).
I sprinkled the butt with a dry rub found in my area. It’s called Virginia Coastal Premium Steak Rub. It’s a mixture of pepper, garlic, onion, paprika, and no doubt some secret blend. It’s yummy. I did this in the morning, leaving the meat in the refrigerator for about six hours.
3) THE COOKING:
I used a 3/15 QT crock pot. It’s almost as old as I am, and the ceramic container cannot be detached for easy cleaning. But it’s a faithful worker and the right size.
I did not add any additional liquid, but covered it and set it on low for about 12 hours. Occasionally, when the smell was too maddening, I took a peek and splashes some of drippings back over it, but mostly I left it alone.
4) THE PULLING
It’s a messy business, but the meat all but fell apart before my forks. In the end, I have enough pulled pork to about 5 or 6 barbecue sandwiches. Now I just have to decide on the sauce!