Indoor Smoked Pulled Pork
Since nobody may have the same size or shape crock-pot as I do, I'm not putting specific measurements. The size of your pork shoulder will depend on the size of your cooker.
I apologize for no picture, but I will take one next time I make this. Please show me a picture of yours so I can see how yours turns out.
Featured Pinch Tips Video
- mesquite wood chips enough to just barely cover the bottom of the cooker (i found a small bag at the grocery store near where they sell the charcoal)
- water- enough to cover the chips by about an 1-1 1/2 inch
- aluminum foil
- 1 large onion-quartered
- pork shoulder butt - i buy the tyson brand that is labeled
- salt and pepper
- garlic powder
- 2 Tbsp
- dark brown sugar
1Add wood chips to bottom of slow-cooker and cover with water. Make sure the water goes up at least 1-inch above the chips. Place one large piece of foil inside the cooker loosely where it goes partly up the sides and poke 5-6 times with a fork to make small holes. (Some of the water will come thru the foil and thats fine. The pork shouldn't touch the water.)
2Quarter the onion (if you have a large cooker, you may need 2 or more onions) and evenly space them on top of the foil gently. Place lid on Cooker and turn to high to preheat for about 30 minutes. Let the pork sit out for part of this time so its not ice cold when you put it in.
3Trim any fat from the pork and season liberally with the salt, pepper and garlic and brown sugar.
Place gently on top of the onion as evenly as possible.
4Replace lid and turn temp back to low and allow to cook for around 8 hours or so. You will be able to tell its ready because it will be falling apart tender.
5Remove from cooker and shred with a fork. I simply seasoned it with just a little more of the above seasonings ( if it is necessary- my first attempt it was, but the second one was perfect as is), and ate as tacos on a tortilla which was Yummy. It would also work on a sandwhich with your favorite barbeque sauce.