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Old 04-14-2013, 04:04 AM   #31
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That's why a slow cooker is so handy if the roast fits.
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Old 04-14-2013, 08:11 AM   #32
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That's why a slow cooker is so handy if the roast fits.
That's a great idea. But, I've never liked the way meat comes out when cooked in a slow cooker. It's more like "stewed". What's the secret?
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Old 04-14-2013, 10:00 AM   #33
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That's a great idea. But, I've never liked the way meat comes out when cooked in a slow cooker. It's more like "stewed". What's the secret?
There were a lot of Pinterest comments to that effect. You would see a pic of a beautiful, browned, crispy skinned pork roast under a recipe for a crock pot method. Some people would post comments saying your roast will not look like the pic. I would guess that if a crispy, brown crust was important to you, crock pot would not be the method.

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Old 04-14-2013, 12:24 PM   #34
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A crock pot braises, it doesn't roast. There is a big difference, yes. Crispy skin only comes with a dry heat.
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Old 04-14-2013, 06:04 PM   #35
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A crock pot braises, it doesn't roast. There is a big difference, yes. Crispy skin only comes with a dry heat.
Yep, I just don't like what it does to meat.
I cooked part of the roast all day in the oven and it was AWESOME! I cut the rest up and put it in the freezer for the future. I got six roasts out of my purchase. (I also don't really care for precooked and frozen meat so I didn't cook the whole thing today). We'll be eating off what I cooked today for several days.
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Old 04-15-2013, 06:45 AM   #36
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I love what crock pots do to beef, chicken, and venison. Pork, not so much. OK to mix with BBQ sauce to make sloppy Jos or something like that, but not for anything else.
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Old 04-17-2013, 06:46 AM   #37
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If you've got a smoker, I'm your guy though!
We bought a charcoal smoker last year and used it all of once! Since our gas grill has decided to kick the bucket we've been using a charcoal grill (one of the little Weber ones) and I'm planning on smoking a pork roast (or 2) this weekend. Any suggestions you have would be appreciated! We've also got a prime rib roast in the freezer if you have ideas for that
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Old 04-17-2013, 05:37 PM   #38
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We bought a charcoal smoker last year and used it all of once! Since our gas grill has decided to kick the bucket we've been using a charcoal grill (one of the little Weber ones) and I'm planning on smoking a pork roast (or 2) this weekend. Any suggestions you have would be appreciated! We've also got a prime rib roast in the freezer if you have ideas for that
I use a pellet grill that can sear, smoke, all that with the flick of a switch and press of some buttons. it's invaluable on the diet, wings smoking right now.

Anyway, I actually don't smoke prime rib, just my preference but a lot of people like it. I would (have in the past) rub it with EVOO, sprinkle on the montreal steak seasoning, and smoke at 225-250 until 130 degrees IT and then let rest awhile before slicing. Should be moist and flavorful.
I find the smoke flavor masks the wonderful beef flavor on that particular cut of meat, but my guests love it so I'm in an EXTREME minority.
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Old 04-17-2013, 05:39 PM   #39
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Yep, I just don't like what it does to meat.
I don't care for the texture either, stringy and weird, almost dry if that makes sense.
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Old 04-17-2013, 05:41 PM   #40
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We bought a charcoal smoker last year and used it all of once! Since our gas grill has decided to kick the bucket we've been using a charcoal grill (one of the little Weber ones) and I'm planning on smoking a pork roast (or 2) this weekend. Any suggestions you have would be appreciated! We've also got a prime rib roast in the freezer if you have ideas for that
I'm sorry I glossed over the pork roast. Well, for me I like them sprinkled heavily with lemon pepper and cooked at 350ish until your desired doneness for pork, don't overdo it or it'll dry out. fat side up. Just like I would in the oven and your charcoal smoker should easily maintain 350 for a few hours.
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Old 04-17-2013, 09:50 PM   #41
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I'm sorry I glossed over the pork roast. Well, for me I like them sprinkled heavily with lemon pepper and cooked at 350ish until your desired doneness for pork, don't overdo it or it'll dry out. fat side up. Just like I would in the oven and your charcoal smoker should easily maintain 350 for a few hours.
Oh wow! I am drooling just thinking about it.
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Old 04-20-2013, 10:51 AM   #42
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Went to Piggly-Wiggly earlier and they had the pork shoulders for 99 cents per pound. I brought three of them for less than $6.00 each In the deep freezer they went...

I would have gotten a couple more, but DD was with me, and she was already mortified that I brought the first three Can't wait till Tuesday, cause I'm off, so gonna do the dry rub from here and then slow roast all day
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Old 04-20-2013, 01:41 PM   #43
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Are Boston Butts and pork shoulders the same thing? Kroger has BB's on sale for $1.29/pound and that sounds high if y'all are finding them for .99.

So are they the same?
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Old 04-21-2013, 08:59 AM   #44
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Went to Costco today and the pork shoulders were 1.99 a pound. oh well, bought some "Pork shoulder country style boneless ribs" whatever they are. LOL
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Old 04-21-2013, 09:10 AM   #45
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Greybb, it's the same thing. From what I recall at Costco, theirs are boneless, which will always cost you a little more.

I'd buy them at $1.29 if I couldn't get a sale price of .99/lb. I still thank that's a good deal!

I rubbed mine with my homemade all-purpose rub, put it fat/skin side up in my roaster oven, poured a beer into the bottom, set it at 325* and let 'er rip all day - 8:30 am to 6 pm. Carefully lifted it out with a heavy-duty spatula and a cooking fork - the bones were literally falling out of it. Pulled into pieces with 2 forks, discarding skin and extra fat and any more bones, and we had it with BBQ sauce. Got lots left - gonna make a Cubano sandwich maybe tomorrow night for dinner! Pulled pork, Canadian bacon, thin slice of dill pickle, cheese, and mustard, on homemade bread in the Panini press. Can't wait.
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Old 04-23-2013, 03:25 AM   #46
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Greybb, it's the same thing. From what I recall at Costco, theirs are boneless, which will always cost you a little more.

I'd buy them at $1.29 if I couldn't get a sale price of .99/lb. I still thank that's a good deal!

I rubbed mine with my homemade all-purpose rub, put it fat/skin side up in my roaster oven, poured a beer into the bottom, set it at 325* and let 'er rip all day - 8:30 am to 6 pm. Carefully lifted it out with a heavy-duty spatula and a cooking fork - the bones were literally falling out of it. Pulled into pieces with 2 forks, discarding skin and extra fat and any more bones, and we had it with BBQ sauce. Got lots left - gonna make a Cubano sandwich maybe tomorrow night for dinner! Pulled pork, Canadian bacon, thin slice of dill pickle, cheese, and mustard, on homemade bread in the Panini press. Can't wait.



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Old 04-23-2013, 03:29 AM   #47
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Back to add...

I have mine in the slow cooker right now. Its been in there all night and just about done..

I did a dry rub and then browned it slowly in olive oil on all side on the stove top. seasoned it some more, added a little balsamic vinegar to bottom of cooker and then set on low...

Smells delish in here!! Can't wait to have some later on with a tossed salad

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Old 04-23-2013, 05:38 AM   #48
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I also found them at $1.29 last night at a local grocery. Will check sales flyers as I have a good stock of smoked ribs for now. Perhaps they will go on sale soon.
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Old 04-27-2013, 08:22 AM   #49
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OK, I did this today. I bought a 9 pound pork picnic roast (bone-in). I salted the exterior lightly and put it on a rack in a pan at 225 degrees at 7pm last night. When I got up at 7:45 this morning, I noticed the oven was off but the oven temp was 167 degrees so I am assuming the oven has a 12 hour shut off so just a word of warning. I restarted it but upped it to 275 degrees for about another hour and a half. I went ahead at this point and did an internal temp (as I had never made one) and it was 201 degrees so I thought, heck, that should be enough. Took it out, covered it with tin foil and let it rest for 15-20 min. Then I removed the fat, being sure to munch on the crispy edges along the way and ended up with a nice amount soft, shredded meat for BBQ sandwiches tonight and green chili pork burritos. Super, super easy. Thanks for the help!
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Old 04-27-2013, 10:46 AM   #50
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I bought a small on at Kroger today for $1.49/pound. That's a lot of meat for $11!

I'm going to vacuum bag it with bacon and a ginger/garlic rub and cook it in the Sous Vide at 175* for about 12 hours. Then I'll take it out, pull it, put it in a pan with some BBQ sauce and roast for about 20 minutes. Can't wait!
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Old 05-09-2013, 04:01 PM   #51
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FYI, Stater Bros. has pork picnic and shoulder roasts on sale this week for $.99/lb.

I also got a whole ham and family packs of chicken drumsticks for the same price.

Don't know if anyone reading this is near a Stater Bros., but their meat prices are always worth checking.
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Old 05-09-2013, 04:21 PM   #52
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Crockpot is easy, too.
I like to just rub with salt and pepper, cut a few slits into it and shove garlic cloves in the slits and cook on high for an hour, then low 7-8 hours.

Another way is to just toss it in the crock with a jar of salsa or salsa verde and let it cook on low for 12 hours then shred it into the salsa and juices.
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Old 05-09-2013, 04:41 PM   #53
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FYI, Stater Bros. has pork picnic and shoulder roasts on sale this week for $.99/lb.

I also got a whole ham and family packs of chicken drumsticks for the same price.

Don't know if anyone reading this is near a Stater Bros., but their meat prices are always worth checking.
Unfortunately Stater Bros. isn't in Northern CA, just Southern. Wish they were.
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Old 07-05-2013, 02:05 PM   #54
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Putting one in the oven tonight at 225 degrees and letting it cook all night. They were $1.19 a pound at Price Chopper here in KC. I rubbed it in garlic and seasoning salt. It couldn't be easier!
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Old 07-06-2013, 07:08 AM   #55
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I've cooked large pieces of pork and beef (briskets usually) all night (or all day when I was working) in the oven at 250º for many years. Sometimes from a solid frozen state even. The olfactory impact when you wake up (or walk in from work) is indescribable. and dinner's ready in minutes. I've just personally never liked the texture (or taste really) of anything I ever cooked in my slow cooker. I sold mine years ago and have never missed it. I get the same results in my roaster oven out on my patio (with no size issues) or my regular oven on a low temperature.
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Old 07-08-2013, 01:21 PM   #56
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Hi all...

I prefer them done at 225°-250°F in the smoker…

I smoke for about 4 hrs, and at 165°F pull them and foil them, and return them till they hit 205°.

Rest 3-4 hrs and pull them. Wonderful food…

Last edited by ljguitar; 07-08-2013 at 01:31 PM.. Reason: I really pull them at 165°F not 164°…they are not that touchy...
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Old 07-08-2013, 01:28 PM   #57
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Hi all...

I prefer them done at 225°-250°F in the smoker…

I smoke for about 4 hrs, and at 164°F pull them and foil them, and return them till they hit 205°.

Rest 3-4 hrs and pull them. Wonderful food…
Oh, that sounds good!!
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Old 07-08-2013, 05:01 PM   #58
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Hi all...

I prefer them done at 225°-250°F in the smoker…

I smoke for about 4 hrs, and at 165°F pull them and foil them, and return them till they hit 205°.

Rest 3-4 hrs and pull them. Wonderful food…
This sounds so good. I'm getting a smoker next week.
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Old 07-09-2013, 02:23 PM   #59
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I decided to go with the oven this time, rather than the crockpot. It looks fab, haven't tasted it yet.

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Old 07-09-2013, 02:37 PM   #60
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