I finally have a slow cooker that a friend is letting me borrow for a few months. I'm really excited to use it and earlier today found a butcher with a great sale on pork butt so naturally I bought about 4lbs.I want to cook everyday paleo's version of cooking the pork found here:http://everydaypaleo.com/2012/01/09/beyond-easy-pulled-pork/... This recipe calls for cooking it on high for 6hrs and then on low for 4hrs. I've heard from friends that if you cook the meat only on low for longer the meat becomes more tender. So my question is, if I cooked it on low only, about how long would 4lbs of pork butt need to cook in the slow cooker? Thanks so much!
With pork butt I usually throw it the slow cooker with liquid and immediately crank it to high to get the machine up to temp. After about 2 hours I drop it to low and let it cook as loooong as possible. Low and slow is the way to go when you're talking about pork butt. Enjoy!
Just go to nomnompaleo.com and search "slow cooker pork" and try her Kaluha pork recipe. I take a 6 lb pork shoulder/butt and smear it with 1.5 tbs. of sea salt, 8-10 minced cloves of garlic, and 1 tbs. crushed red pepper flakes (hubby doesn't care for black pepper - huh??). Smear it on the pork, lay down some nitrate free bacon on the bottom, slap the pork shoulder on top, put a lid on it and put it on low for 16 hours. Absolutely THE most delicious pork you've ever tried. Trust me - I make this at least once a month. The leftovers are killer fried up with some eggs or stir-fried with some veggies. Fantastic! :)
The biggest problem you face is that slow cookers are not created equal. Some cook much hotter than others at what you would expect to be the same setting. If you're cooking it on low, it will be much more forgiving. I would check it about the same time you would if you used the high, then low method.
Step 1: find and buy a big green egg. If you cannot afford one, look for the Alton Brown method of a home made ceramic smoker.
Step 2: Brine for 24-36 hours.
Step 3: Apply dry rub and put in the deep freeze while you're preparing the smoker.
Step 4: Smoke at 225 until meat reaches an internal temp of 160f.
Step 5: Remove pork and wrap tightly in heavy duty Saran wrap and then again with heavy duty aluminium foil (You can get both of these from a restaurant supply company).
Step 6: Put back on the smoker until it reaches an internal temp of 200f.
Step 7: After it gets to 200f, remove pork from smoker and place in cooler. Make sure you add a Tupperware or some sorts to catch all of the juices. Let it sit in the cooler for 4-5 hours.
Step 8: Cut away foil and Saran wrap making sure to reserve the juices in a gravy strainer. Put strainer in fridge to let fat congeal. Pull the pork and pour remaining juices into the pork. I usually put it in a heafty freezer bag and then pour the juices in. Once you set it in the fridge, the juices will congeal.
The whole process from beginning to end takes about 36-48 hours. If your pork is done before in less than 10 hours, you've gooked it too fast. It should take no less than 12 hours and no more than 16.