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votes

hack my pork butt

Answered on August 19, 2014
Created October 01, 2012 at 11:26 PM

I finally have a slow cooker that a friend is letting me borrow for a few months. I'm really excited to use it and earlier today found a butcher with a great sale on pork butt so naturally I bought about 4lbs.I want to cook everyday paleo's version of cooking the pork found here:http://everydaypaleo.com/2012/01/09/beyond-easy-pulled-pork/... This recipe calls for cooking it on high for 6hrs and then on low for 4hrs. I've heard from friends that if you cook the meat only on low for longer the meat becomes more tender. So my question is, if I cooked it on low only, about how long would 4lbs of pork butt need to cook in the slow cooker? Thanks so much!

E17fe88b98575c183241fba50ae42b93

(398)

on October 02, 2012
at 12:12 AM

I do exactly this! Usually throw a half a chopped onion and a couple cloves of garlic with no liquid...the meat gives off plenty of juice.

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7 Answers

1
4929a87e3f7438f18a0afbdde291ed5e

on October 02, 2012
at 01:52 AM

Just go to nomnompaleo.com and search "slow cooker pork" and try her Kaluha pork recipe. I take a 6 lb pork shoulder/butt and smear it with 1.5 tbs. of sea salt, 8-10 minced cloves of garlic, and 1 tbs. crushed red pepper flakes (hubby doesn't care for black pepper - huh??). Smear it on the pork, lay down some nitrate free bacon on the bottom, slap the pork shoulder on top, put a lid on it and put it on low for 16 hours. Absolutely THE most delicious pork you've ever tried. Trust me - I make this at least once a month. The leftovers are killer fried up with some eggs or stir-fried with some veggies. Fantastic! :)

1
E28d4a57bc186acde298270ab91d49c3

on October 01, 2012
at 11:41 PM

With pork butt I usually throw it the slow cooker with liquid and immediately crank it to high to get the machine up to temp. After about 2 hours I drop it to low and let it cook as loooong as possible. Low and slow is the way to go when you're talking about pork butt. Enjoy!

E17fe88b98575c183241fba50ae42b93

(398)

on October 02, 2012
at 12:12 AM

I do exactly this! Usually throw a half a chopped onion and a couple cloves of garlic with no liquid...the meat gives off plenty of juice.

1
2e1591c76896828077b930de5107f1af

on October 01, 2012
at 11:28 PM

the longer, the better ;)

0
Dc757b6b46b19225ec2b222e56d0eb95

on May 14, 2013
at 05:10 PM

Step 1: find and buy a big green egg. If you cannot afford one, look for the Alton Brown method of a home made ceramic smoker.

Step 2: Brine for 24-36 hours.

Step 3: Apply dry rub and put in the deep freeze while you're preparing the smoker.

Step 4: Smoke at 225 until meat reaches an internal temp of 160f.

Step 5: Remove pork and wrap tightly in heavy duty Saran wrap and then again with heavy duty aluminium foil (You can get both of these from a restaurant supply company).

Step 6: Put back on the smoker until it reaches an internal temp of 200f.

Step 7: After it gets to 200f, remove pork from smoker and place in cooler. Make sure you add a Tupperware or some sorts to catch all of the juices. Let it sit in the cooler for 4-5 hours.

Step 8: Cut away foil and Saran wrap making sure to reserve the juices in a gravy strainer. Put strainer in fridge to let fat congeal. Pull the pork and pour remaining juices into the pork. I usually put it in a heafty freezer bag and then pour the juices in. Once you set it in the fridge, the juices will congeal.

The whole process from beginning to end takes about 36-48 hours. If your pork is done before in less than 10 hours, you've gooked it too fast. It should take no less than 12 hours and no more than 16.

enjoy.

0
45ace03a0eff1219943d746cfb1c4197

(3661)

on October 02, 2012
at 02:22 AM

The biggest problem you face is that slow cookers are not created equal. Some cook much hotter than others at what you would expect to be the same setting. If you're cooking it on low, it will be much more forgiving. I would check it about the same time you would if you used the high, then low method.

0
Aa5154ef908fc4a5c255c552f32e334e

on October 02, 2012
at 02:10 AM

Number of hours to be cooked and edible? About 6 to 8 hours on low. However, as others have noted, slow and low is the way to go..... Longer at low temperature means more tender and flavorful.

0
7b9b5de13a30c823dae64a971cb14add

on October 02, 2012
at 02:07 AM

last time i had a 4 lb pork shoulder in my crock pot it sat on low for oh, 10+ hours. and it was PERFECT. i used her recipe as a base.

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