Low Carb Friends  
Netrition.com - Tools - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
FAQ Search Today's Posts Mark Forums Read


Forum Jump
Reply
 
Thread Tools Display Modes
Old 07-26-2014, 06:11 AM   #1
Dottie
Administrator
 
Dottie's Avatar
 
Join Date: Sep 2000
Location: S.E. Texas Gulf Coast
Posts: 12,965
Gallery: Dottie
WOE: ADF mostly Paleo
Crock Pot Pulled Pork advice?

Ok first: please tell me I'm not going to give my family food poisoning lol. I put a large, bone in, pork butt in the crock last night, no liquid, set on low.
It cooked all night and I turned it to high a few hours ago, just to make sure it's really cooked and heated to "kill any germ" mode.

Problem now is that it's swimming in liquid.
Do I: remove most of the liquid and shred it, let it cook on high a few more hours for the added heat safety?
Or let it cook, swimming, and just shred it in the liquid and let it simmer for a few more hours?

Every time I cook a large roast in the crock, the low temp worries me about bacteria, though I know it's "tried and true" .
__________________
https://www.supertracker.usda.gov/default.aspx <--FDA tracking tools
http://ndb.nal.usda.gov/ <--FDA nutritional counts

http://www.onlineconversion.com/ <-- cooking and other conversions

Need to contact LCF?
http://www.lowcarbfriends.com/contact.html

Everyone has an opinion. Take what you need and leave the rest.

Be sure to visit Netrition on Facebook for the latest products and deals!
https://www.facebook.com/Netritioncom-210889832433/

The past is beyond your control. The future starts right now, this moment: take control!
Dottie is offline   Reply With Quote

Sponsored Links
Old 07-26-2014, 11:45 AM   #2
Bar10der
Major LCF Poster!
 
Bar10der's Avatar
 
Join Date: Jul 2002
Location: forsaken desert
Posts: 1,000
Gallery: Bar10der
Stats: 143/137/125
WOE: low carb beer
Start Date: on and off and on and off
Have you checked the temperature of the meat w/ a thermometer?

Also, the fact that it's now swimming in liquid is that the fat has rendered. If you didn't put any liquid in it, I would drain most of it, pull it, then add your BBQ sauce.

OR, chop it up, pour some of the liquid over it, spice it up, set it in the oven and bake till crispy, then you'll have carnitas.
__________________
Maria

Alway confused and out of the loop
Bar10der is offline   Reply With Quote
Old 07-27-2014, 01:54 PM   #3
leeloo
Senior LCF Member
 
leeloo's Avatar
 
Join Date: Dec 2010
Location: Fhloston Paradise
Posts: 934
Gallery: leeloo
Stats: 209/209/175
WOE: Atkins? TBD, LOL
Start Date: 8/28/2016 (this time)
A crockpot's temperature isn't really that "low", when it comes to food safety. Anything that has been boiling or simmering for hours is going to be safe to eat!

Pork is safe at an internal temp of 145 degrees, and water boils at 212 degrees. By the time your pulled pork has been cooking long enough to fall apart and render the fat, it's been boiling at 212 for a long time.

I made pulled pork this weekend, for the first time in ages - it's so good! I'm going to put it in the regular rotation. Here's how I did mine:

Meat:
3 lb bone-in shoulder roast

Veggies:
1/4 of a large onion
1 stalk of celery

Spice rub:

1 tsp onion powder
1 tsp garlic powder
2 tsp kosher salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp ground allspice
1/8 tsp ground cloves

Liquid for cooking:
1/4 cup wine (or water or broth)
1 tblsp dijon mustard

Sauce:
about a cup of G. Hughe's sugar-free Smokey BBQ
  1. Dice the onions and celery, place in the bottom of the crock pot
  2. Mix the spice rub ingredients together in a bowl, then rub all over the meat
  3. Place the meat in the crock pot
  4. Add wine mixed with mustard to the crock pot
  5. Cook on low for 6 hours or so
  6. Let it cool down a bit, then lift the meat onto a plate and set aside
  7. Pour the juices into a measuring cup or small bowl, so that you can more easily see the layer of fat on top - remove all or most of the fat.
  8. Pull the meat apart with two forks or you hands, and put it back in the crockpot, along with the de-fatted juices. Add your BBQ sauce, mix well, and reheat for an hour, or until everything is hot.

If you have too much juice, you could boil it down to reduce it before you mix it all together, or just add the juice a bit at a time, until you have the consistency you like.

One thing that can make this more convenient is to break the process out over two days - I cooked the meat and separated it from the juices yesterday, then put the platter and bowl of juices in the refrigerator over night. Then today I de-fatted the juices (much easier!) and re-heated everything with the BBQ sauce.

This made 6 servings.
__________________
-----------------------

leeloo is offline   Reply With Quote
Old 07-27-2014, 02:06 PM   #4
Dottie
Administrator
 
Dottie's Avatar
 
Join Date: Sep 2000
Location: S.E. Texas Gulf Coast
Posts: 12,965
Gallery: Dottie
WOE: ADF mostly Paleo
Well we've eaten it twice and no one is sick and knock on wood
I used the Lawry's garlic chili seasoning, but it got really dispersed in the rendered liquid, so not much of it remained on the meat.
It was really good, very tender.
__________________
https://www.supertracker.usda.gov/default.aspx <--FDA tracking tools
http://ndb.nal.usda.gov/ <--FDA nutritional counts

http://www.onlineconversion.com/ <-- cooking and other conversions

Need to contact LCF?
http://www.lowcarbfriends.com/contact.html

Everyone has an opinion. Take what you need and leave the rest.

Be sure to visit Netrition on Facebook for the latest products and deals!
https://www.facebook.com/Netritioncom-210889832433/

The past is beyond your control. The future starts right now, this moment: take control!
Dottie is offline   Reply With Quote
Old 07-27-2014, 03:53 PM   #5
Barbo
Very Gabby LCF Member!!!
 
Barbo's Avatar
 
Join Date: Jun 2007
Location: Southern Ca. San Juan Capistrano
Posts: 4,317
Gallery: Barbo
Stats: 225/145/136
WOE: Low Carb Diabetic Plan
Start Date: August 2005
Crock Pork

Dottie,

I have made my pork shoulders in the crock for several decades.
Believe me they are cooked thoroughly!.
No worries. Tender, juicy, no dangers. Juice is also cooked.
__________________
BARBOS LOWCARB kITCHEN
Barbo is offline   Reply With Quote
Old 07-29-2014, 06:05 AM   #6
stewcarol
Senior LCF Member
 
Join Date: Aug 2003
Location: Knoxville, TN
Posts: 215
Gallery: stewcarol
I love this type of meal and leftovers! My pork shoulder or picnic pork gets rubbed with spices and plopped in crockpot, no added liquid, cook on low for 6-8 hours. I pull it out in pieces to large pyrex glass container, pull apart or use knife for larger sections (sometimes on cutting board), discard the fatty pieces and any bone, then using a ladle just pour some of the juices over the pork. I'll let people serve out of that, and top with their own mexican toppings that I have in bowls on the side (sour cream, chopped olives, onion, tomato, lettuce, cheese, crushed lower carb tortilla chips, ranch dressing, low carb tortillas, salsa.) Then I throw the leftover sides in plastic tubs with lettuce and pork for lunches for the week. I love this, without the barbeque sauce, it's a great pork carnitas style dinner.
stewcarol is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -7. The time now is 11:21 AM.


Copyright ©1999-2017 Netrition, Inc. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Netrition, Inc.