Hmmm, I've got a whole pork loin (10 lbs) taking up room in my freezer, we like pulled pork but I usually do it in the slow cooker. Once I thaw the loin out (have to empty the bottom shelf of my fridge to do that), I'd like to cut it into roasts and cook it all at once rather than refreeze 2/3 of it. But can anybody tell me how many pints of pulled pork 10 lbs will make? And should it be cooked thoroughly (I usually cook it in vinegar and tomatoes, then add some BBQ sauce after shredding), or slightly undercooked, as the NCHFP instructions for "meat strips" say to cook until rare?

I also do pulled pork in the crockpot when the weather is too cold or I don't have time to fuss with the smoker. I use this recipe from Food Network, I used to just cook the pork with a can of root beer, some onions, salt and pepper, the girls loved it. Elery likes it spicier, so I use this now. Spicy Pulled Crockpot Pork 3 tablespoons light brown sugar 2 teaspoons hot paprika 1 teaspoon mustard powder 1/2 teaspoon ground cumin Kosher salt and freshly ground pepper 1 3-to-4-pound boneless pork shoulder, trimmed of excess fat 2 teaspoons vegetable oil 1/2 cup apple cider vinegar, plus more to taste 3 tablespoons tomato paste 6 potato buns Barbecue sauce and prepared coleslaw, for serving Directions Combine 1 tablespoon brown sugar, the paprika, mustard powder, cumin, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork. Heat the vegetable oil in a large skillet; add the pork and cook, turning, until browned on all sides, 5 minutes. Remove the pork and transfer to a plate; whisk 3/4 cup water into the drippings in the skillet. Transfer the liquid to a 5-to-6-quart slow cooker. Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water to the slow cooker and whisk to combine. Add the pork, cover and cook on low, 8 hours. Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes. Season with salt. Roughly chop the pork and mix in a bowl with 1 cup of the reduced cooking liquid, and salt and vinegar to taste. Serve on buns with barbecue sauce and coleslaw. Have fun! Annie

Well, here is what I am doing. I have it in the crockpot now. Everyone's recipes sound good, but I had all of these ingredients on hand. Didn't want to make the trip into town if I didn't have to. I made it simpler by coating the pork with the rub mixture, then placing in the crockpot and adding some of the basting sauce. I made the BBQ sauce, too, and will probably mix some of it with the pork before I freeze it. I'll let you know how it turns out. Barbecued Pulled Pork Sandwiches with Homemade BBQ Sauce Courtesy Emeril Lagasse 1 boneless pork butt, about 4 pounds 3 tablespoons dark brown sugar 2 tablespoons Essence 1 tablespoon salt 1 tablespoon ground cumin 1 tablespoon paprika 1 tablespoon freshly ground black pepper 1 tablespoon cayenne Wet Mop Basting Sauce, recipe follows Barbecue Sauce, recipe follows Place the pork in a baking dish. In a bowl, combine the sugar, Essence, salt, cumin, paprika, pepper, and cayenne. Rub the seasoning evenly over the pork to coat. Cover with plastic and refrigerate at least 4 hours or overnight. Preheat an oven or smoker to 225 degrees F. Bring the pork to room temperature and place in a roasting pan, fat side up. Slow cook in the oven, basting with the Wet Mop Basting Sauce every 45 minutes, until tender and the internal temperature reaches 160 degrees F. (The cooking should take about 6 to 7 hours.) Remove from the oven and let rest for 20 to 30 minutes. With a knife and fork or two forks, pull the meat apart into small slices or chunks. Toss with the Barbecue Sauce, to taste, and divide among the hamburger buns. Top with coleslaw. Serve with additional Barbecue Sauce on the side. Wet Mop Basting Sauce: 1 cup white vinegar 1 cup apple cider vinegar 1 tablespoon dark brown sugar 1 tablespoon red pepper flakes 1 tablespoon cracked black pepper 1 tablespoon salt The night before you cook the pork, combine all the ingredients in a large bowl and whisk well. Refrigerate and let the flavors blend overnight. Yield: 2 1/4 cups Barbecue Sauce: 1 cup apple cider vinegar 1 cup ketchup 3 tablespoons packed dark brown sugar 1 tablespoon yellow mustard 1 tablespoon molasses 1 teaspoon salt 1/2 teaspoon dried crushed red pepper In a bowl, combine all the ingredients and whisk well to dissolve the sugar. Place in a squeeze bottle and dress the pulled pork sandwiches to taste. Yield: about 2 cups Linda

For a great GF option...serve pulled pork on corn tortillas with chopped cabbage or coleslaw. It's a great taco! (Just picked up mini tortillas today.) We also chop it small and make nachos. Last pulled pork sandwich I served was on a 30 min cheese roll recipe. It's a soft and chewy bread roll. It'll hold up well to juicy burgers or drippy pulled pork. And toasts great the next day for breakfast sandwiches. I overnight roast the double shoulders from costco to make my pulled pork. I freeze several ziplocs for quick week night meals later. I probably cook it 3 times a year. Wednesday I made baked pulled pork taquitos from freezer pork. Flour tortilla, shredded cheese blend, roll, brushed with EVOO and baked at 400F till golden and crispy. Dipped in home made BBQ sauce. Served with slaw and home made refried beans.