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BBQ Pulled Pork Sandwiches


Timmah!

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Throw the pork of your choice in a slow cooker with the seasonings of your choice... 5 hours later add sauce(s).  https://www.allrecipes.com/recipe/141678/slow-cooker-pulled-pork/

 

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Best cut of meat for this recipe is pork shoulder. It literally  melts in your slow cooker or low temperature oven. The reason is that the shoulder has quite a bit of collagen and cartilage, and this eventually melts and makes the meat juicy and tender. As per BBQ sauce, I personally prefer to decide which one to use and how much of it after letting the meat rest for a few minutes and tasting it. We don't need to kill the natural, delicious pork flavor, but rather enhance the taste. My two cents

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You can put it in a Instant pot and it would taste the same but it would cook faster.  Dark and I have one and we love it.  If u don't have one u need to get one it is worth the money and its nice if u get home from work late u can throw something in it and within minutes its done.  

The picture one the bottom is what I made in the Instant pot.  

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4 hours ago, Joe Canadian said:

Best cut of meat for this recipe is pork shoulder. It literally  melts in your slow cooker or low temperature oven. The reason is that the shoulder has quite a bit of collagen and cartilage, and this eventually melts and makes the meat juicy and tender. As per BBQ sauce, I personally prefer to decide which one to use and how much of it after letting the meat rest for a few minutes and tasting it. We don't need to kill the natural, delicious pork flavor, but rather enhance the taste. My two cents

Yep, it's the cut I usually use.  The recipe called for a more expensive cut of meat, which is not needed, for the reasons you stated.  Boston Butt/ Shoulder meat was on sale for $1.94/lb, so I bought 10 lb. & froze 1/2 of it.

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6 hours ago, Timmah! said:

Yep, it's the cut I usually use.  The recipe called for a more expensive cut of meat, which is not needed, for the reasons you stated.  Boston Butt/ Shoulder meat was on sale for $1.94/lb, so I bought 10 lb. & froze 1/2 of it.

Last batch i made in the crock pot I used tenderloin. It was a chipotle pulled pork.  Worked great and with the recipe I used was super moist. Also got the tenderloin at $.99 lb.  but my best pulled pork is picnic shoulder brined for 24 hours in a seasoned brine pulled out dried and then a brown sugar Chile rub and  into the oven set really low at around 210 degrees and cooked for 16 to 18 hours.  Long process but turns out the best.  Quite often I get the butts for $.99 lb.  the butcher at the store gets these killer deals on pork and I usually stock up.  

Edited by bds1961
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B47B7135-BB28-4F9F-90A8-F1038238A03A.thumb.jpeg.0d0f9ab32a1c0cedf3b0871db0ff523a.jpegJust had to throw this in.  In one week I went from making Chipotle pulled pork to making a steak dinner.   Had both loins I use in the fridge.   Have to love the pork price compared the the beef.   But it’s still worth it 

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looks good I'll have to try it

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