Greetings All,   I admit this may be sacrilege to BBQ'ers, but I would like to ask if pulled pork can be made in a slow cooker? I know the smoky flavor will be missing, but as long as I mix it with my favorite Q sauce after cooking, it will be good enough for now.  So, basically, I have a 4lb boneless shoulder that I would normally do outside. But right now the outside temp is app DAMN FREEZING, I'd rather do it inside.  Any instructions??? Many thanks to all, Mark

I admit this may be sacrilege to BBQ'ers, but I would like to ask if pulled pork can be made in a slow cooker? Why not?     Smoky essence....pick up some Liquid Smoke at your grocer.     Here are two recipes and they both sound delicious!   Crockpot Pulled Pork From Diana Rattray INGREDIENTS: pork shoulder roast, about 4 pounds 2 medium onions, thinly sliced 1 1/2 cups water 1 bottle (16 ounces) barbecue sauce, or 2 cups homemade sauce 1 cup chopped onion PREPARATION: Place half of the thinly sliced onions in bottom of slow cooker; add pork and water, along with remaining onion slices. Cover and cook on LOW for 8 to 10 hours or 4 to 5 hours on HIGH heat setting. Drain liquid from slow cooker; place meat back in cooker. Add barbecue sauce and chopped onion. Cover and cook on LOW for 4 to 6 hours longer. Stir occasionally. Serve with warm split buns and coleslaw. Serves 8 to 10. Spicy Crockpot Pork Barbecue From Diana Rattray Sauce: 1 cup thick barbecue sauce 1 medium onion, thinly sliced 2 cans (4.5 oz each) diced green chilies 3 tablespoons chili powder 1 teaspoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon ground cinnamon 1 boneless pork shoulder roast, 2 1/2 to 3 pounds, trimmed 1/2 cup chopped cilantro PREPARATION: Combine sauce ingredients in a bowl. Place pork in crockpot; pour sauce mixture over the pork, lifting pork slightly so sauce will flow under the roast. Cover and cook on LOW for 8 to 10 hours, or until pork is very tender. Remove pork to a cutting board and chop or shred with forks. If sauce is very liquid, cook down on the stovetop until desired thickness and flavor is reached. Pour sauce into a serving bowl or leave in slow cooker; stir in the cilantro and the shredded pork. Serve with flour tortillas or split sandwich buns. Serves 8. The Fine Art of Cooking involves personal choice.   Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary. Bon Appetit!

Greetings All,  I admit this may be sacrilege to BBQ'ers, but I would like to ask if pulled pork can be made in a slow cooker? I know the smoky flavor will be missing, but as long as I mix it with my favorite Q sauce after cooking, it will be good enough for now.  So, basically, I have a 4lb boneless shoulder that I would normally do outside. But right now the outside temp is app DAMN FREEZING, I'd rather do it inside.  Any instructions??? Many thanks to all, Mark You could add some liquid smoke. Robert

Greetings All,  I admit this may be sacrilege to BBQ'ers, but I would like to ask if pulled pork can be made in a slow cooker? I know the smoky flavor will be missing, but as long as I mix it with my favorite Q sauce after cooking, it will be good enough for now.  So, basically, I have a 4lb boneless shoulder that I would normally do outside. But right now the outside temp is app DAMN FREEZING, I'd rather do it inside.  Any instructions??? Many thanks to all, Mark Easy as pie! Just lay sliced onions and a bit of sliced garlic in the bottom of your crock pot and put a Boston butt on top. NO water, NO BBQ sauce or anything else at that point. Cook on high for about 5-6 hours, more if it is particularly huge. You'll know it is done when it is falling off the bone, but try to avoid opening the crock until you really want to check it because each time you do it slows down the reheating greatly. When done, lift out or drain into a collander placed over a  large pot to collect the juices. There will be plenty, trust me! While it is cooling down a bit I wash the crock out and get it ready again. I then hand shred the pork, pulling out any and all fat and bone. Some folks chop it, others use forks to separate it. I am picky and like to do it all by hand so as to get all the fat out. Dump it into the crockpot again and then I add a mixture of Hot Wing Sauce, a mustard _base_d bbq I get in SC (Maurice's), and some Kansas _style_ BBQ sauce (typical KC Masterpiece _style_...but mine is homemade).  I use about 1/3 of each and not so much that that meat is so wet it is sloppy.  I let it heat up and cook again for a couple of hours then serve on nice soft rolls with some nice coleslaw on the side or the sandwich itself. Would be great tomorrow!!

Greetings All,   I admit this may be sacrilege to BBQ'ers........ They know.  They just won't admit it.   Anyway, yes you can do pull pork just fine in the oven.  Get a bone-in pork shoulder and cover it with a good dry rub.  Then, roast it in the oven at about 325 deg F till you can turn the bone (3-5hrs).  Good eats! If you don't have a bone-in, roast to about 190-195 deg F internal temp. nb

Mark L < This e-mail address is being protected from spam bots, you need JavaScript enabled to view it wrote in message Greetings All,  I admit this may be sacrilege to BBQ'ers, but I would like to ask if pulled pork can be made in a slow cooker? I know the smoky flavor will be missing, but as long as I mix it with my favorite Q sauce after cooking, it will be good enough for now.  So, basically, I have a 4lb boneless shoulder that I would normally do outside. But right now the outside temp is app DAMN FREEZING, I'd rather do it inside.  Any instructions??? Many thanks to all, Mark You could add some liquid smoke. Not the same type of smoke flavor.