Pulled pork

I need just a little help and direction- I have used a dry rub of paprika, garlic, brown sugar, cumin, and some heat- supplied by a couple of those really small, red, dried peppers- and since it is so beastly hot and humid here today- I have placed in my slow cooker to do it's thing- using a base of sweet onion and sweet bell peppers to rest the meat on- my question is this- I want to know if I should add any liquid to help the process along? And if so, what?
Plan on making a slaw and some black beans to go with.
for those of you in Big D- dinner is at 6!

My experience has taught me that very little liquid is needed in the crock-pot (slow cooker) for most meats. If anything, I add something for flavor, like cider vinegar.
I have also found that too long in the crock pot can dry out some meats, so I take them out before that happens. This is not usually a big problem with pork, though.
You did not specify,so I'll say I usually use a pork shoulder (bone in) when I do this.

Thanks for the invitation, but we're stuck here in the Hudson Valley for the moment. However, we are not without pulled pork BBQ. Saturday evening we attended a BBQ fundraiser for the little Town of Gardiner, NY library fund. A team of BBQ'rs from North Carolina traveled, towing their smoker, at their own expense, provided all the meat (chicken breast and pork shoulder) at their expense and cooked it on site. The $14 admission fee went entirely to the library fund. The chicken was moist, smoky and delicious, as was the pork. The leftovers were put up for auction in two lb bags and a $10 price was established - we came home with a bag of pulled pork which we will enjoy over the next few days.

Cheers, John

I don't like green or red peppers in my pulled pork..The taste is too strong. Anyway, another optional way to cook this would be to do your own dry rub, wrap the entire shoulder in saran wrap, then cover that in foil and bake for 8 hours at 200-225.

Thanks for the idea Baah Ben. I have never heard of using Saran Wrap in the oven. Doesn't it melt or release some icky chemicals?

Use a bone in butt, you don't need to add liquid, cook to an internal temp of 195.

update to my original question-
I used a scant amount of chicken stock in the slow cooker- and it all is smelling delish! as for the cut of meat- it is indeed a pork shoulder w/bone in. Serving with tortillas and/or kaiser rolls- with a BBQ (my homemade) on the side.
I have just finished putting the slaw together- I used a Napa Cabbage- some vidalia onion- some carrot and some zuchinni- added paprika, buttermilk, a drop of honey and some celery seed and celery salt, along with salt and pepper.
Sure wish I had a digital camera to take pics and show you guys- the black beans are also cooking merrily away! Dinner should be great!

Glad to see you found your own way that seems to be working- that's what cooking's about, for me.
BTW, this summer my slaw has gone on vacation to the Far East. I've been making a sesame/rice wine vinaigrette, with red & savoy cabbage, red onion, carrot & scallions. Seems to be well-liked, no leftovers yet.
Enjoy your dinner; I'm gonna go over some new songs with my pal Lisa on accordion (I'll be on guitar, banjo & baritone uke), and then we're having a chicken/sausage stew.
I like Sundays.
Ron

I like Baah Ben's approach, really low and really slow in the oven. I do leave out the Saran Wrap and just tent and seal the roasting pan with foil.

Also, I like to use a rack in the pan. The meat puts out so much liquid, it starts to braise rather than roast. The rack keeps the meat out of the liquid; with a low enough temperature, drying out is less of a problem. But blast it at 500 degrees for about 10 minutes or so at the end to dry the exterior and at least try to simulate some outside brown.

And agree, too, with BB on no peppers (or other aromatics). Just the rub should be enough to flavor the meat.

Thanks for the invite. But I am in Austin this weekend enjoying a BBQ overdose.

Well, I've done BUTTS several different ways. Last time in my smoker, using dried Oak and charcoal hold temp. via water pan at 212 degrees for 7 hrs, then put a temp probe in the meat and finished it off in the convection at 225 degrees until temp probe read 195.
I use a simple rub of garlic powder, onion powder, celery seed,black pepper, and justa touch of 5 seasons oriental powder and a touch of salt.

mland520

I usually use a dry rub on my shoulder, then sometimes inject it with apple juice before smoking/roasting.