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Pulled Pork Sammiches
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Author:  Jasmy [ Tue Mar 08, 2011 1:40 am ]
Post subject:  Pulled Pork Sammiches
First time I've tried this...turned out pretty good! (I don't have a smoker yet so did this in the slow cooker)

Dry rub was garlic powder, onion powder, paprika, chili powder, cumin, sea salt, freshly ground black pepper, and a dash or two of cayenne. Adjust to your own taste. I rubbed this into the shoulder roast, wrapped it in plastic wrap, and refrigerated it for a few hours before putting it into the slow cooker.

Place 1 large onion, coarsely chopped, and a few cloves of garlic, coarsely chopped, into the slow cooker. Add the dry rubbed roast, add water to about 2/3 full, add 2 tablespoons liquid smoke...cover and set on low and cook over night for 8 to 12 hours. In the morning, remove roast from slow cooker, discard the liquid, shred the pork and place back into the slow cooker. Add your favorite BBQ sauce and cook on low for a couple hours to heat thoroughly. Serve on your favorite rolls/buns with cole slaw and dill pickles and of course, extra sauce!
Author:  Micheal [ Tue Mar 08, 2011 4:11 am ]
Post subject: 
Sounds delicious.
Author:  Khross [ Tue Mar 08, 2011 8:59 am ]
Post subject:  Re: Pulled Pork Sammiches
...

Lord Doom disapproves.
Author:  Elessar [ Tue Mar 08, 2011 9:17 am ]
Post subject: 
Mmm yummy!
Author:  Jasmy [ Tue Mar 08, 2011 10:51 am ]
Post subject:  Re: Pulled Pork Sammiches
Khross wrote:
...

Lord Doom disapproves.


:(
Author:  Micheal [ Tue Mar 08, 2011 10:52 am ]
Post subject: 
too much sauce DD?
Author:  telloran [ Tue Mar 08, 2011 11:22 am ]
Post subject: 
I'd say he disapproves of the use of a crock pot.
Author:  Khross [ Tue Mar 08, 2011 11:24 am ]
Post subject:  Re: Pulled Pork Sammiches
A slow cooker is fine, though you miss the obvious smokiness more traditional methods of indirect cooking provide. I actually disapprove of further slow cooking the pork in sauce and then adding more sauce.
Author:  Jasmy [ Tue Mar 08, 2011 12:22 pm ]
Post subject:  Re: Pulled Pork Sammiches
Putting it back into the slow cooker with sauce was just to warm it up a bit. There are some people that won't eat a pulled pork sandwich unless it's dripping. I'm not one of those people, but hubby is. :P

When I have a little extra cash I'm definitely getting a smoker!
Author:  Khross [ Tue Mar 08, 2011 12:59 pm ]
Post subject:  Re: Pulled Pork Sammiches
Really good pulled pork requires no sauce.
Author:  Noggel [ Thu Mar 10, 2011 4:29 am ]
Post subject:  Re: Pulled Pork Sammiches
Mmm.

Been eating pulled pork sandwiches for days now, though sadly I'm down to 1-2 sandwiches of meat left. Similar cooking method, though without so much liquid. Every time I've eaten them has been a new experiment with barbeque sauces, none of which have been particularly great, but all serviceable and frankly more fun than just using a recipe or something from a bottle. I only use a little bit anyway... the meat itself is quite good without sauce!

Best part: the whole cooking process is really, really easy. :D Just takes a very long time...
Author:  Deeger [ Thu Mar 17, 2011 7:22 pm ]
Post subject: 
Jasmy, how did the liquid smoke work out? I've heard about it but never tried it. Did it taste like normally smoked pork?
Author:  Jasmy [ Thu Mar 17, 2011 10:24 pm ]
Post subject:  Re: Pulled Pork Sammiches
Deeger, liquid smoke adds a decent smokiness to the pork, but it's definitely not the same as real smoked pork.
Author:  Rynar [ Sat Mar 19, 2011 12:07 am ]
Post subject:  Re: Pulled Pork Sammiches
Khross wrote:
Really good pulled pork requires no sauce.


I've always been a fan of a bit of white wine and julienne vadelia onions, along with whatever your rub of choice is, foil wrapping, and then slow smoking.
Author:  Khross [ Mon Mar 21, 2011 7:03 am ]
Post subject:  Re: Pulled Pork Sammiches
Well, seeing as the ground in Vidalia has gone fallow from over farming the onions, you're probably better off with sweet Spanish onions of your choice.
Author:  Rynar [ Mon Mar 21, 2011 10:28 am ]
Post subject:  Re: Pulled Pork Sammiches
Khross wrote:
Well, seeing as the ground in Vidalia has gone fallow from over farming the onions, you're probably better off with sweet Spanish onions of your choice.


I hadn't heard this, although it makes complete sense that it would.
Author:  Khross [ Mon Mar 21, 2011 10:53 am ]
Post subject:  Re: Pulled Pork Sammiches
Rynar wrote:
Khross wrote:
Well, seeing as the ground in Vidalia has gone fallow from over farming the onions, you're probably better off with sweet Spanish onions of your choice.
I hadn't heard this, although it makes complete sense that it would.
In all honesty, you're probably getting some variety of sweet Spanish yellow onion instead of a real Vidalia Onion in the first place. Vidalia is a small, small place and the local farming population couldn't meet global demand on the amount of land they have in the first place. That said, having lived around here a long, long time ...

They'll be coming into season in about 4-6 weeks, reach peak sweetness for the year around mid June, and start disappearing from the shelves in late August. It's a temperamental onion.
Author:  Vindicarre [ Mon Mar 21, 2011 6:16 pm ]
Post subject: 
I thought you let a field go fallow so you wouldn't make it less fertile/productive. Are you saying the fields are unproductive (fallow) because they've been continuously over-farmed and not allowed to "rest", or they're fallow so that they aren't over farmed? I's confused.
Author:  Khross [ Tue Mar 22, 2011 7:37 am ]
Post subject:  Re: Pulled Pork Sammiches
The ground is fallow and unproductive because it's been over-farmed and depleted. It not longer produces spectacularly sweet, low sulfur onions.
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