Anonymous wrote:

Anonymous wrote:It's beyond easy to make your own pulled pork - I do it all the time. I really like this recipe: http://www.myrecipes.com/recipe/soy-cola-braised-pork-shoulder (but I cook it at lower heat and for much longer than it calls for). And you can make ahead and heat it back up for the party. Am sure you'd also save money doing it yourself (and you can often find pork shoulder on sale super cheap - I wouldn't use tenderloin like PP did because it's too expensive for this braising type recipe - cheap cuts are actually better). But also, it's just so easy that I'd almost hate to pay for it.

OP here. Yeah the price comparison is just crazy, I am realizing. I have a BJs membership...will have to check out their prices on pork butt/shoulder or look at grocery store sales. Thanks for the recipe. I am thinking that for this crowd I may have to do a bit more of a plain jane version. Lots of picky eaters

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I would make it. After it's done cooking, take off the big fat pieces and put chunks in a food processor using the slicing disk. It will shred the meat and save you a ton of time pulling the pork. You can get a good 4-6 lb pork shoulder for a bit more than the price you want to pay PER POUND already made.

WTF? Don't put it in the food processor. Just pull it apart with a couple forks the way it's supposed to be done. You're making pulled pork, not baby food, right?

If you want fast, just take a regular utility knife and cut it across the grain, in it will fall apart in shreds. And it's a lot easier and faster to clean up than a food processor which will destroy the consistency of the pork.

Anonymous wrote:I'm coming to your party and don't eat pork. What else ya got?

Anonymous wrote:

Anonymous wrote:I also think you should make it, but not for price or taste reasons. You can do it in advance, it freezes great! That's one less thing for you to worry about while you have company, just get the sauces ready at the last minute and you'll be good to go!

OP here. So cook, freeze, then defrost in fridge and just pop in the crockpot the day of on low??

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I also think you should make it, but not for price or taste reasons. You can do it in advance, it freezes great! That's one less thing for you to worry about while you have company, just get the sauces ready at the last minute and you'll be good to go!

OP here. So cook, freeze, then defrost in fridge and just pop in the crockpot the day of on low??

Exactly!

Anonymous wrote:I just bought pork shoulder for $1.79/pound. Put the whole thing in my slow cooker with spices, vinegar, liquid smoke, and a couple chipotle peppers. It was awesome.

Anonymous wrote:i woudl make it but if you want it to be good and not taste like rubber and bland, vook it on a smoker low and slow with lump charcoal and it will shread like a wet paper towel and it will be amazing . simple recipe too, coat butt with yellow mustard, coat with favorite rub, cook at 225 for 2 hours a pound until internal temp is 195 wrap in foil and palc ein cooler for an hour or two and shread,

you will never use a crock pot again and if u use the right lump you will nto have to open the smoker once during the process.