[jfb1060]

I was wondering if anyone fixes BBQ pulled pork in their crockpot at home.

I've never cooked it this way. Normaly I smoke a pork shoulder for a good long time and then pull it adding my own BBQ sauce afterwards.

The pork would get tender but would lack the smokey flavor but might not be a bad thing in the interest of time when there is not time to use my smoker.

Has anyone ever done crockpot BBQ??? Any instruction that is given would be greatly appreciated.

Thanks
Joe

[Mezzaluna]

I've tried it using "country" ribs (pork loin, I think). Frankly, if you're doing low and slow in a smoker, this type of product will probably disappoint you. I find the meat gets stringy and "pullable", but it's not the same. Maybe it's just me...

[phatch]

Lots of people do it but it's not even comparable to the real thing done in a smoker. You have a grease issue in a crockpot too. All the grease and juice stays in the pot. So, you should remove all the fat you can before hand.

Phil

[Suzanne]

No, Mezzaluna, I'm with you on this one. jfb1060, if you can smoke it for real, this will not satisfy. You'll get some very good cooked meat (depending on what cut you use, how you season, and what else you add), but it just won't be barbecue.

[Nentony]

I had only made it by smoking, but this past July at a family reunion, my brother in law made it in a stockpot. He seasoned a pork but, filled a stockpot with 1 half beer and 1 half water to cover, added some garlic and chopped onions, pepper, and simmered for 6 hours. It was really good, way better than I would have thought.

Tony

[jfb1060]

Well I think with everything that has been pointed I will avoid the crockpot thing for BBQ. There's obviously just too many downsides to it.

I just can't compromise on my quality to that degree. I'll stick with the smoking the pork first. Someone had suggested liquid smoke but I don't know that this would even help.

Liquid smoke has always enhanced the smoky flavor if it's already a smoked meat.

Joe