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Official Pot Crockett Thread

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tullamore
Google pork la chonA style if I
My drunk ass remembers will write reciPe tomorrow

Pork lime rice peas String a d love mixed with fire and salt and lepper
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Made it tonight for a broad - she actually ask me what lepper was, along with some other of your ingredients. I said never mind, that is Tully from the site, lolz.....
 
senco78
trying this pulled pork one today....
but only had 1/2 an onion in the fridge
improvising a litttle, dont have all those damn spices either
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Good luck Mikey. The key here is to not let the pork sit it it's own grease and cook. If you get 4 hours in and you notice it boiling in it's own grease, it may be worth a trip to the store. Also you won't have the "extra" onions to chop and add to to pork later when you add the spices. GO get an onion or two!
 
Cougs , is this meat supposed to be dry as hell?
I used a pork tenderlion, drained some of the grease earlier to keep it from the meat.
picked up some more onions also...

about 7 hrs in, meat is extremely dry,
maybe I'm just used to the smoking process where the meat stays moist
 
Mine falls apart. Pulled in about 2 minutes time. I agree that pork tenderloin is leaner though. Will amend the original recipe to make sure there are no hiccups.

Pork Loin roast, fat side up, I believe was the recipe I posted here.

Make sure you add olive oil to the mix when you add the sauce and spices. Hopefully you can save it.
 
I would add it sparingly after you pull it and add the onion and spices. And before the bbq sauce.

You want enough that you can mix everything together fairly easily. Mixing should take about 3 minutes or so, just with a big spoon is good.

I would not add beer to it.

That's just a suggestion though.
 
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