I am doing a bunch of pork butts today, they will be done in a few hours, then I am going to FTC and then pull. For warming up tomorrow for pulled pork carnitas I want to warm up in crock pot. The question is should I add some liquid so the meet doesn't dry out and how long in the crock pot? use low or warm? Thanks.
I add a little water or apple juice and just eave it on low 'til it's gone.
Here's a sauce recipe for pulled pork I really like. It's from the Weber "Real Grilling" cookbook.
1 cup each water, ketchup and cider vinegar
3 T sugar
1 t Worcestershire
1 t kosher salt
1/2 t each cayenne & dry mustard
1/4 t fresh ground black pepper
Combine all ingredients and simmer 10 minutes, add to your pulled pork.
Really good!
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Quote from: tailfeathers on February 01, 2014, 03:55:08 PM
Here's a sauce recipe for pulled pork I really like. It's from the Weber "Real Grilling" cookbook.
1 cup each water, ketchup and cider vinegar
3 T sugar
1 t Worcestershire
1 t kosher salt
1/2 t each cayenne & dry mustard
1/4 t fresh ground black pepper
Combine all ingredients and simmer 10 minutes, add to your pulled pork.
Really good!
Sent from my iPhone using Tapatalk (http://tapatalk.com/m?id=1)
Looks like it makes a lot of sauce, how much do you add to a 6lb pork butt after shredding?
You would be surprised at how much of this sauce a 6# butt will absorb. I usually put the pulled pig into a crockpot and add sauce until I reach the level of moistness I'm looking for but I end up using it all as often as not.
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If you are looking to just add some moisture without adding additional flavors, I generally add some low sodium chicken broth, or vegetable broth. Sometimes pork broth if I can find it.
If I'm adding a flavoring sauce, I add it until I reach the flavor you like. I mainly use a vaunted vinegar sauce. I generally will start with a 7 - 8lb butt, and when pulled it will take almost two cups to get to the desired flavor. I generally start with one cup then taste, and add at 1/2 cup intervals until I get the desired flavor. Then I will have addition sauce that I have added, and a few other sauces on the side that other can add if they want.
If you are making carnitas, another option is to do a search for crockpot carnitas, and use the seasonings they list in the recipe, with some liquid.
I warmed it up in crock pot for about 2 hours on low then on warm the rest
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I have used the chipotle bullion cubes for pork with much success, especially for tacos and such.
I was wondering if anyone has tried to make a sauce with all the juice that accumulates after doing the "Texas Crutch" foil? Seems to be quite a bit of liquid left over...
I usually save that juice in a jar and scim the fat off. Then when I need to reheat any of my pulled pork I put some juice in with it.