Sweet Crock Pot Pulled Pork Meal

Many call it BBQ shredded Crock pot pulled pork because it seems like shredded pork, but technically it is BBQ pulled pork. But, if you need call it shredded pork, no-one will care. Once it's cooked, the way it became its name is from using your hands, or a fork, to literally twist and pull the pork beef away from the fat, and to split it from the bone. It is known as the Boston Butt, or pork shoulder. If you do not get all of the fat, do not worry, you can always remove more after it is cooked. To get the most out of your cooking experience you may wish to add a quality dry rub to the pork shoulder. You can go to the grocery store and get a pre-packed dry rub. Talk to the butcher at the store and get a suggestion. Get a fairly good-size plastic marinating pan that has a lid. Do not use aluminum foil or pans. You'll have to warm the honey up to get it to spread properly. Once again, sprinkle dry rub on the beef, but this time don't rub it in. Refrigerate overnight with the cover closed tightly on the marinating pan. If you do not, you may burn the outside. For cooking on a gas griddle, or the cooker, you will need a tiny single cookie, or cooling rack to set the pork shoulder on, all placed over a shallow pan. Really, a shallow range roasting pan will work, too. You do not need to be forced to clean up the mess if you do not do this. When up to temperature, place the Boston Butt directly on the dark side of the griddle. Do not use inexpensive charcoal. Use proper airflow. Don't turn the Crock pot pulled pork shoulder while cooking.

You must mop the pork shoulder to add flavor and moisture to it. The most convenient way is to use a spray bottle partially stuffed with fruit juice and apple cider vinegar. A half cup of juice, apple or orange will often suffice. Add a tablespoon of the vinegar. You'll need to add charcoal along the line. along with the smoker box, purchase pre-packaged wood chips. They come in all kinds of flavors, but you may want to adhere to fruit woods for the pulled pork. After you have checked the roast for doneness with a beef temperature, take it off the griddle and wrap in alcan foil. Let it sit for a least a half hour to 45 minutes before serving. Now, comes the shredded pork part of it. Pull apart the crust and remove the bone. Start separating the beef from the fat. You can do this by pulling it apart with a fork or using your fingers. Place the beef on a cutting board and chop it up with a knife. Serve on Texas Toast or eat it on its own with, or without a dipping sauce. Hope you like this simple shredded crock pot pulled pork recipe.