jamest22
Well-Known Member
Anyone have a good recommendation for a beer (or beer style) to use in a crock pot with a pork butt for pulled pork?
I'll be putting a 7lb pork butt in a large crock pot
Apply your rub, the make 4 golfball size balls of aluminum foil and place them in the crockpot so that the pork shoulder won't sit on the bottom and get soggy.
Yeah I would would say don't use that precious home brew... Go buy a six pack of something commercial. Make a dry rub of your favorite spices... Paprika, garlic, onion, chili powder, etc. Trim the fat cap off the top.... Unless you like that hard fat(not me). After you trim it slather it with a thin layer of yellow mustard( this will help your dry rub stick during the cooking process). Apply your rub, the make 4 golfball size balls of aluminum foil and place them in the crockpot so that the pork shoulder won't sit on the bottom and get soggy. Pour the beer in the cockpit first.. Not on top of your shoulder cause it will wash the rub off... Add maybe a tablespoon of liquid smoke to the crockpot and you should be G2G!
Liquid smoke?
No way , never !
jamest22 said:So is the verdict that malty is better than hoppy for pulled pork?
So is the verdict that malty is better than hoppy for pulled pork?
Yeah I would would say don't use that precious home brew... Go buy a six pack of something commercial. Make a dry rub of your favorite spices... Paprika, garlic, onion, chili powder, etc. Trim the fat cap off the top.... Unless you like that hard fat(not me). After you trim it slather it with a thin layer of yellow mustard( this will help your dry rub stick during the cooking process). Apply your rub, the make 4 golfball size balls of aluminum foil and place them in the crockpot so that the pork shoulder won't sit on the bottom and get soggy. Pour the beer in the cockpit first.. Not on top of your shoulder cause it will wash the rub off... Add maybe a tablespoon of liquid smoke to the crockpot and you should be G2G!
You will want to do it low and slow.... I try and maintain my cookers at 225-250. You are looking for an internal temp of 190-200, so typically I end up with a cook time of 45min per pound. The key is you should be able to pull the bone out of the pork shoulder with just two fingers, and it should be clean... No meat stuck too it. If you are cookin a boneless shoulder you should be able to pull the meat apart with two forks and little effort when it's done.What time & temp would you recommend for a 7.15 lb pork butt in a crock pot? Thanks again for your help!
Moorem04...He did post he was cooking in a crock pot but being a guy that loves to brew and cook you got my curiosity going. How do you do your chicken with the beer? Any special recipe or beers you use? I would love to hear any if your willing to share them.
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