BEST Slow Cooker Pulled Pork Recipe | Downshiftology (2024)

FAQs

What is the best liquid to cook pulled pork in? ›

Transfer everything to a large slow cooker and add a splash of liquid — water is great, but so is broth, apple juice, or beer if you have them handy. Cover and cook on low until the meat is tender and pulls apart easily.

If it is expected to be served within a few hours after smoking, it is better to store it in a crockpot set at the lowest possible temperature. Additionally, spray chicken broth or apple juice on the meat to prevent it from losing more moisture in the crockpot.

It's because you haven't let the collagen break down. Extend the cook time, make sure there's enough liquid and keep an eye on the dish.

This thin, vinegar-based finishing sauce, which differs from a BBQ sauce, is the secret ingredient to kick up my smoked pulled pork. After you've pulled your pork butt, drizzle over the meat and combine. The vinegar adds contrast to the smoky flavor and cuts through the fat in the meat.

We use brown sugar, onion powder, garlic powder, cumin, smoked paprika, a good amount of salt & pepper, and a pinch of cayenne! Make sure you use all of the seasoning! Also, really rub it into the pulled pork, get all of the nooks and crannies!

The slow cooker makes this a dump and go meal and allows the pork to become tender. The soda helps to tenderize the meat and mellows out the spiciness of the chipotle peppers. It is the opportunity to use your favorite dark soda pop in a savory recipe. Try using Dr Pepper, root beer, cola or cherry cola.

On low heat, cook for 8-10 hours; on high heat, cook for 5-6 hours. The pork should be fork-tender and easily shredded. Can you overcook pulled pork in a slow cooker? Yes, overcooking can lead to dry, tough meat.

Many competition barbecue teams will wrap briskets and pork butts in aluminum foil during the final stages of cooking and add broth, juice, or other flavorful concoctions to the foil package.

Pour 1 1/2 cups liquid, such as low-sodium chicken or vegetable broth, tomato juice, light or amber beer, white or red wine, orange juice, or a mix of several liquids (and optional liquid smoke) over the pork. The pork should be only partially submerged, with some of the pork remaining above the surface of the liquid.

Preparing the pork

I prefer to season the meat before adding it to the slow cooker with my favourite spices, along with salt and pepper. I also recommend browning the meat slightly prior to slow cooking which will help maximise the flavour. However, this is a step that can be left out if you don't have enough time.

How to get pulled pork to fall apart? ›

Cover tightly. Place the roast in the oven and immediately turn the heat down to 200°F (95°C). Roast without opening the oven door for about 5 hours, until the meat is so tender that it pulls apart easily. If the meat does not pull apart easily, cover, and return to the oven and roast 30 minutes more.

How long should you cook pulled pork in a Crock Pot? The Crock Pot is great for pulled pork because you need to cook it low and slow for several hours. I usually cook 4 lbs of pork shoulder for 7 hours on low. Be aware though, pulled pork will dry out if overcooked.

It's good to add a binder, which helps the rub stick to it. This can be olive oil, yellow mustard, or a spray oil like duck fat. For pork butt I usually go with mustard. It doesn't add any flavor to the finished product, but I like the way it holds the rub and the color it gives to the exterior early in the cook.

Apply the sauce after the meat has been cooked. Depending on the cooking temperature and the type of sugar, a sweet sauce can get gummy or even burn. So, apply the sauce at the end, about 15-30 minutes before removing the pork to add rich flavor.

A brine is essentially just salt and water. It helps prevent moisture loss during cooking, and the salt also helps tenderize the meat from the inside out.

Cover with aluminum foil and cook for 20-30 minutes or until warmed through to 165°F. To reheat in the Slow cooker: Add the pork and leftover juices to slow cooker (add additional liquid if needed–apple juice, broth or water– to keep is moist).

If the meat is fresh or thawed, I add ¼ to ½ cup of water or chicken broth. Likewise, if you get a pork roast that has not had broth and salt added to it, you may want to add more salt.

Brining overnight locks in juices and injects flavour all the way through the pork so every mouthful of pork is seasoned; and. Slow-roasting at a very low temperature means less moisture loss and in turn more succulent meat.

To reheat leftover pulled pork, spread it into the bottom of the slow cooker or crockpot, add a splash of leftover barbecue sauce, broth, apple juice, or other flavorful liquid, set the crockpot to warm, and allow it to heat for a minimum of two and up to four hours.