Slow Cooker BBQ Easy
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Uploader Comments (BarbecueTricks)
Top Comments
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LOOK SO GOOD.
2 years ago 5
All Comments (9)
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@BarbecueTricks I'm tempted to use a custom BBQ paste all over the pork shoulder. It'll act as a rub and then could be combined with the liquid at the bottom to make BBQ sauce. Just an idea I was toying with in my head.
So far, I've been REALLY happy with using a dry rub, letting it set up in the fridge over night, and then doing exactly as you've done here and let it cook low and slow with NO liquid. Comes out awesome every time.
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pork made in a slow cooker is real good but it aint Real BBQ lol
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@BarbecueTricks Nice! Really gonna have to try this, just takes hardcore dedication with the hours put into it.
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Nom Nom!! :)
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16 hours....ho-ly Hell. Now, is there -any- liquid put in with the shoulder at the beginning? Or do you just let the closed crockpot on low sweat out the fat so it self-stews?
SumoSushiHAI 2 years ago
No - it "created" it's own liquid. I'm sure you could add a bit of water at the start and drain all the liquid later... but we started with no added liquid.
It was probably tender a lot earlier too... check after 12 or 13 hours.
BarbecueTricks 2 years ago
Can't wait to try this! Did you add anything in the crockpot when you started the pork for 16 hours?
marycooks 2 years ago
a friend of mine saw this and told me she adds the sauce at the beginning with the meat. You'll want to drain a lot of the liquid at some point.
Onions are optional... but looking back i'd watch over mixing and shredding. You still want a bit of texture at the end.
BarbecueTricks 2 years ago