problems *holds head*

I bought a Crock Pot at CostCo for a great price!

…now what?

Finish your assignment! »

Srsly, anyone got a good recipe for pulled pork in one of these? I had some at a party and it was wonderful!



  1. Posted December 3, 2012 at 8:33 am |

    1 Pork loin, 1 diced onion, 1 habanero pepper, 2 strips of thick bacon, season to taste. I usually double this recipe and eat all week.

  2. Posted December 3, 2012 at 8:35 am |

    Oh, cook on low for 10 or more hours, find and remove habaneros before serving unless you want to play pepper roulette.

  3. Colonel Jerry USMC
    Posted December 3, 2012 at 8:55 am |

    What you could do: Go to BING, and type “Southern Pulled Pork Crockpot Recipes.” You will get a million choices. Nobody makes pulled pork like places below the Mason Dixon line!

  4. mojo
    Posted December 3, 2012 at 8:57 am |

    They do great ribs, too.

  5. SondraK, Queen of my domain
    Posted December 3, 2012 at 8:57 am |

    For some reason, I can’t make pulled pork ( or pulled chicken for that matter ) worth a crap.

    I think it’s because I refuse to use bottled BBQ sauce.

    High Fructose Corn Syrup must be the key to great pulled meat isall I can interpret.

  6. DougM (Well, thaaat sucked!)
    Posted December 3, 2012 at 9:06 am |

    Eeeeeverything tastes good from a crockpot.
    (What? Well, yeah, ‘cept carrots. I haaate cooked carrots, even if crockpotted.)

  7. Posted December 3, 2012 at 9:10 am |

    Classic BBQ Sauce:

    Prep Time: 10 minutes
    Cook Time: 20 minutes

    1 8 ounce can tomato sauce
    1 6 ounce can tomato paste
    2 tablespoons brown sugar
    2 tablespoons vinegar
    2 tablespoons olive oil
    3 cloves garlic crushed
    4 tablespoons minced onion
    1 tablespoon Worcestershire sauce
    1 teaspoon dry mustard
    1 teaspoon cayenne
    fresh ground pepper to taste

    Cook minced onion and garlic in olive oil until onions turns opaque. Add remaining ingredients, mix thoroughly and allow to simmer for about 20 minutes. Makes about 1 1/2 cups of barbecue sauce.

    Any recipe that contains “kechup”, “catsup”, or any other variation of tomato sauce defiled by corn syrup can be ignored.

  8. DJMoore
    Posted December 3, 2012 at 9:35 am |

    Get a copy of Slow Cooker Revolution from the editors of Cook’s Illustrated at America’s Test Kitchen.

    Best guide to the principles underlying slow cookery I know of.

    Yes, they have a “Beginners’ Pulled Pork” recipe, which I admit I haven’t tried.

  9. Wyguy
    Posted December 3, 2012 at 9:55 am |

    Pork loin
    salt & pepper
    cover with root beer
    cook 10 hrs on low
    Remove from crockpot & shread
    toss out root beer
    return shreaded pork to crockpot and and whatever sauce you like

  10. geezerette
    Posted December 3, 2012 at 10:11 am |

    1 porketta roast
    take off elastic hold together thing ( you can brown a little if you like)
    put in crock pot with a bit of water
    cook longer on low
    not so long on high
    when tender pull apart– put back in juices
    leave on low until you’re ready to eat
    serve in what ever buns you like– (not gooey cheep burger) buns.
    NO bbq. sauce

  11. OTA Mom
    Posted December 3, 2012 at 11:20 am |

    What can you cook in a crock pot? Meat, meat, and more meat. I cook everything I can in mine (I own 3 of varying sizes), and do consider myself experienced in this arena. My tips:

    *Be sure to use Reynold’s crock pot liners so you never have to scrub off burned stuff. I also recommend Reynolds release foil for all your baking needs.

    *If using a bottled sauce, be sure not to add until the last 30-60 minutes of cooking, otherwise they can scorch.

    *I never ever add water to anything I put in a crock pot (unless I’m making chx-and-dumplins or other soup, then I use stock), as generally there is enough juice in the meat so not necessary to water down. Only other exception: smoked pork hocks, so as to float all the fat to the top for removal.

    What’s cookin’ right now? A 5-lb pork roast with the following dry mix combo sprinkled over the top (one envelope each): ranch/Italian/brown gravy. Sometimes I add a can of good old cream of mushroom soup to assist in gravy making if I’m adding potatoes. Add veggies after a couple of hours. And carrots? A must! :) Along with several chunked onions. And maybe some mushrooms. Other veggies optional.

  12. Posted December 3, 2012 at 11:21 am |

    4 lbs pork roast (shoulder or butt)
    2 large onions
    1can of beer
    1 (18 ounce) bottle favorite barbecue sauce (I like Sweet Baby Ray’s)

    Throw ‘em all togethers and cook on low overnight.

    Shred and eat.

  13. SteveHGraham
    Posted December 3, 2012 at 1:59 pm |

    Real pulled pork is smoked. That may be your problem. Costco sells smoked pulled pork that is actually edible.

  14. OTA Mom
    Posted December 3, 2012 at 2:16 pm |

    1/4 teaspoon of “Liquid Smoke” helps in a pinch.

  15. Posted December 3, 2012 at 3:41 pm |

    Place piece of meat in crockpot. Cover with water. Turn on. Come back in about a week. Enjoy!

  16. blindshooter
    Posted December 3, 2012 at 3:45 pm |

    We start with a fire in these parts….don’t know how to do anything besides beans and leftover meat (cooked on or around maybe even under a fire) in a crock pot. I guess I’m no help, sorry.

  17. susan
    Posted December 3, 2012 at 4:22 pm |

    i use this one on the smoker and it is wonderful. add a bit of liquid smoke to the crock pot


  18. Jess
    Posted December 3, 2012 at 5:29 pm |

    Navy beans and ham. That’s what inspired the development of crock pots.

  19. Fat Baxter
    Posted December 3, 2012 at 8:37 pm |

    anyone got a good recipe for pulled pork in one of these?

    Um, put in pork, turn on crock pot?

  20. Chizbro
    Posted December 3, 2012 at 11:50 pm |

    1. Use an “Alton Brown Flowerpot Smoker” (google this, but add a drip-pan under the meat) to smoke a pork shoulder for about four hours.

    2. Put the smoked pork shoulder in your crock pot with a half-water, half-BBQ sauce mixture on low for six hours

    3. Carefully remove the pork from the pot and let it rest.

    4. Separate the watery liquid from the fat (save fat to give smoky flavor to baked beans) and reduce this till thickened/syrupy.

    5. Pull the pork, add the “syrup” back (and a little fat for flavor), serve on buns with bread and butter pickles and more BBQ sauce.

  21. Gusmo
    Posted December 4, 2012 at 6:02 am |

    I’m one of those folks that believe that life’s too short to eat crotch pot BBQ. Get yourself one of these and we can talk about cooking MEAT.

    Just sayin…

  22. Claire: rebellious pink pig with car keys - and a *cause*
    Posted December 4, 2012 at 8:22 am |

    You guyz RAWK. Thank you.

    I know, Gusmo. Give a gal a little time…

  23. Lance
    Posted December 4, 2012 at 9:22 am |

    Claire, rppwckaac, stumbled ‘cross dis linky yessaday!
    Didn’t know if enny o’ da PM’s had posted it! FWIW.


    Somma da recipes down the right side look like the kinda
    dishes you’d be innerested in! I’m still droolin’! Nomnomnom!

  24. Posted December 4, 2012 at 11:17 am |

    Biggest thing, whatever your seasoning/sauces preference:
    SLOW cooking.
    Cook it at low or no more than 225F until it shreds when you pull on it with a fork.