This was something my brain came up with watching Meat Church videos on Youtube, specifically one where he smokes one of those honey baked hams. He mentions that you if you don’t want to use a smoker or don’t have one, the oven is an alternative.
When I was a kid we were a military family, middle class and we ate well. Pork loin was always a treat. We had it often enough. At 8 years old I was a decent enough speller. Once, at dinner, when we were having pork loin I said to mom, "this pork loin is great, but when are we going to have pork lion? They have it at Piggly-Wiggly." I wasn't dyslexic, I was 8.
Thanks for the recipe. I think it'll work with pork lion.
For years, the debate around brisket was between guys who smoked the whole thing to completion verses the guys who smoked for 2 hours to get the taste, then finished it in the oven where temp control was much easier.
Looks like you just came down on the oven side of that argument. Don't worry, I've done that myself. My particular oven has a "keep warm" option were I can set it at around 225 degrees and just leave it in there for as many hours as it takes.
I can't talk brisket because after two attempts, I still suck at it. But pork-wise if it starts in a smoker, it must end in a smoker. As temp control, there is one overriding principle: If you keep looking, it ain't cooking.
And you can always cheat: I have a vertical smoker that can use wood and gas which gives me temp uniformity.
I do my pulled pork in a crock pot. (Please no pitchforks and torches. I am already ashamed of myself enough.) Then again, I did grow up in the metro NYC area, so there is zero southern in my blood. That's my story, and I am sticking to it.
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Pork shoulder (I have even used the pork tenderloin, and that works out wonderfully) hacked into three/four chunks about 1-1/2 to 2#. Rub them down with whatever BBQ rub you like. I have tried dozens of them, and frankly none stand out as the best.
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Pop them into the crock, add medium thick sliced onions. Rings or slivers. Enough to fill in the gaps, but not so much everything tastes like onion. Then put in about 1-1/2 inch apple cider vinegar. Use the cheap stuff, you are looking for the acidity more than the flavor.
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Low for 8 hours. No... do not do 10, you will get pork paste. No need to turn, or brown, or labor over it. Go about your daily business. The hard part is creating the BBQ sauces you want to have with it. And, I make your own. The store bought stuff is full of sugars, you can do better.
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And, do not tell anyone it was done in a crock pot. Pretend it was massively labor intensive.
When I was a kid we were a military family, middle class and we ate well. Pork loin was always a treat. We had it often enough. At 8 years old I was a decent enough speller. Once, at dinner, when we were having pork loin I said to mom, "this pork loin is great, but when are we going to have pork lion? They have it at Piggly-Wiggly." I wasn't dyslexic, I was 8.
Thanks for the recipe. I think it'll work with pork lion.
For years, the debate around brisket was between guys who smoked the whole thing to completion verses the guys who smoked for 2 hours to get the taste, then finished it in the oven where temp control was much easier.
Looks like you just came down on the oven side of that argument. Don't worry, I've done that myself. My particular oven has a "keep warm" option were I can set it at around 225 degrees and just leave it in there for as many hours as it takes.
I can't talk brisket because after two attempts, I still suck at it. But pork-wise if it starts in a smoker, it must end in a smoker. As temp control, there is one overriding principle: If you keep looking, it ain't cooking.
And you can always cheat: I have a vertical smoker that can use wood and gas which gives me temp uniformity.
About to admit to a BBQ heresy here.
I do my pulled pork in a crock pot. (Please no pitchforks and torches. I am already ashamed of myself enough.) Then again, I did grow up in the metro NYC area, so there is zero southern in my blood. That's my story, and I am sticking to it.
.
Pork shoulder (I have even used the pork tenderloin, and that works out wonderfully) hacked into three/four chunks about 1-1/2 to 2#. Rub them down with whatever BBQ rub you like. I have tried dozens of them, and frankly none stand out as the best.
.
Pop them into the crock, add medium thick sliced onions. Rings or slivers. Enough to fill in the gaps, but not so much everything tastes like onion. Then put in about 1-1/2 inch apple cider vinegar. Use the cheap stuff, you are looking for the acidity more than the flavor.
.
Low for 8 hours. No... do not do 10, you will get pork paste. No need to turn, or brown, or labor over it. Go about your daily business. The hard part is creating the BBQ sauces you want to have with it. And, I make your own. The store bought stuff is full of sugars, you can do better.
.
And, do not tell anyone it was done in a crock pot. Pretend it was massively labor intensive.