Crock Pot Pork SHoulder?

[Smoked]

Hi All,

I am a noob to the site so please bear with me. I am not new however to the art of fine meat cooking mastery slow and low over indirect heat. I live up here in Washington and well the weather sucks lately for outdoor smoking but I need a pork fix. I was thinking of preparing this little 2lb pork picnic shoulder roast I got with the Texas BBQ rub in some liquid smoke/worchester sauce in my crock pot cooked on low for a few hours. IS this feasible? I do other roasts with the desired effect all the time in the crock pot. My ultimate goal is "hopefully" to pull it around 195 degrees, drag it all throughn my BBQ sauce and eat it as pulled pork on some buns.

Will I get what I want as a end result doing it this way? Any advice is appreciated.

[Crpdeth]

Smoked

Welcome to the forums...

I make pulled pork in the crock pot when I cant manage a smoke...Sometimes I do both.

I cover it real good with BBQ sauce, minced garlic, diced onion and peppers, cayenne pepper, ground thyme, brown sugar and what ever else sounds good and cook it on a low setting for 18 hours or more.

Works for me.

Crpdeth

[Smoked]

Thank you for that. I wanted to see if the idea was practical before I donated a nice roast to the Crockpot Gods!

[NHSmoker]

Smoked,
I've done pork in the Crock Pot as well. It's been a while since I've done them, but it sounds like you're on the right track. They always turn out pretty good.
I would skip the liquid smoke myself. I've used the stuff before and can always end up tasting it. But thats just my personal perference. i would think using the rub would give it a close enough to the real thing flavor.

[deequee]

if you can get it to fit into the crock pot. then after that its all down hill, while you wait and smell, good luck:) 8)

[Pork-Q-Pine]

I use the crock pot for Carnitas. Just toss in your favorite salsa with the pork and voila, Carnitas you can wrap in a tortilla or put on a plate.

[OWENMUSTANG]

They work great in the crock pot (and NO, I'm not happy about it)

We cook ours on low for 8-9 hours.. very juicy, (more than my pit stuff, that's not dry at all) tender, you just loose the burnt ends and that certain "pit" smoked flavor.

In the winter, think this is the only way to go..