So it stormed pretty badly the night I was going to smoke the 2 boneless shoulders I got from Costco for Labor day No pulled pork on Labor day. I have the day off today but lots of things going on so I can't smoke, so I'm gonna try it in the slow cooker.
Only took one out, scored the top, seasoned and placed in a crock pot with 1 cup 100% apple juice, 1/4 cup bourbon (Willett, funky bottle, if you have to ask as I found I was out of my usual Jim Beam for this), and 1 cup water.
Started on high for the first half hour to warm up the crock then switched to low. Now I just need to wait 10-12 hours and see how it tastes!
So I also have an extra shoulder in the fridge, I'll probably freeze it and either smoke it on a day that's more convenient, try an oven method, or if the crock pot works, go that route.
Biggest thing I'm worried about is that my normal preparation won't work as well without the smoke flavor. I know I'm certainly not going to get any bark, but that's expected with the moist heat vs. Dry. Oven method would probably give me a better crunch, but I'm not very keen on leaving my oven unattended for longer periods of time. Any other suggestions? Not much more to be done with this one but for the next one? Bummer having a rainy day with $35 worth of pork butt!
Only took one out, scored the top, seasoned and placed in a crock pot with 1 cup 100% apple juice, 1/4 cup bourbon (Willett, funky bottle, if you have to ask as I found I was out of my usual Jim Beam for this), and 1 cup water.
Started on high for the first half hour to warm up the crock then switched to low. Now I just need to wait 10-12 hours and see how it tastes!
So I also have an extra shoulder in the fridge, I'll probably freeze it and either smoke it on a day that's more convenient, try an oven method, or if the crock pot works, go that route.
Biggest thing I'm worried about is that my normal preparation won't work as well without the smoke flavor. I know I'm certainly not going to get any bark, but that's expected with the moist heat vs. Dry. Oven method would probably give me a better crunch, but I'm not very keen on leaving my oven unattended for longer periods of time. Any other suggestions? Not much more to be done with this one but for the next one? Bummer having a rainy day with $35 worth of pork butt!