Easy Crock Pot Pulled Pork Recipe - Butter with a Side of Bread (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.

Additionally, spray chicken broth or apple juice on the meat to prevent it from losing more moisture in the crockpot. To add a strong flavor during the process, white wine can also be sprayed.

Your liquid should not cover your pork in the slow cooker: it should only come up about a quarter of the way up the sides. The pork will make more liquid as it cooks, and you need to leave room for that. And 10 hours later, this huge hunk of meat is tender and ready.

Cover your pot, and cook until the pork is very tender. I'm talking about fall-apart tender. The meat should fall apart easily with a fork. This can be achieved cooked on high for 5 to 6 hours, or on low for 8 to 10 hours.

Typically, when you make pulled pork, you'll cook it in barbeque sauce or another acidic ingredient like vinegar, citrus, or Worcestershire sauce, which work to tenderize the pork. Now think about soda like any other marinade, working to help break down the meat for pull-apart results.

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.

The gelatin also thickens a bit as the meat cools during the rest, so more of it stays in the meat when sliced or pulled. 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.

Worgul recommends placing the pork in the slow-cooker fat side up. The fat will render thoroughly during the cooking process and by placing the meat fat side up, it makes it much easier to remove excess fat before serving. "The cooker will be nearly filled with fat and liquid after hours of cooking.

Thicken the Sauce.

Remove the pork, then add the cornstarch slurry. Let cook. Shred the pork and stir it together with the thickened BBQ sauce. ENJOY!

Should you brown pulled pork before slow cooking? ›

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.

The 2:1 ratio uses just enough liquid to make the pork succulent without entering the mushy category. Using too much liquid runs the risk of diminishing the flavors that you've added to the pork.

At two hours in my slow cooker, my chops have a texture similar to chicken breast — tender, but firm. Cooked longer, from three to six hours, the texture ends up more like pulled pork; the meat starts falling off the bone and I can cut it with just a fork.

Allow pork butt to rest for as little as 30 minutes to as long as 5 hours; however, the ideal resting period to rest pork butt is between 1 and 2 hours. This gives the meat enough time to relax and allows the juices to redistribute throughout the meat.

If the pulled pork doesn't shred easily you either got the wrong cut of meat, or it is not done cooking. For best results, cook on low heat. If you must, this can be cooked on high for about 6 hours.

This hog is brined in apple juice, seasoned generously with Pork & Poultry rub, and paired with a homemade slaw that'll have your pulled pork sandwiches dripping with flavor. Plan ahead, this recipe brines overnight and cooks all day, but it's well worth the time for these delicious flavors.

To reheat pulled pork in the oven, preheat the oven to 225 degrees Fahrenheit. Spread your leftover pork into the bottom of a glass or ceramic baking dish, add a splash of leftover barbecue sauce, broth, apple juice, or other flavorful liquid, then cover the pan tightly with a layer of tinfoil.

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!