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.

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. You can shred the pork during smoking or in the crockpot.

Broth: You can use chicken, beef, or vegetable broth as the liquid in your slow cooker. The broth will add flavor to the pork and help to keep it moist. Water: If you don't have broth on hand, you can use water as the liquid in your slow cooker.

The acid from the apple cider and apple cider vinegar help to tenderize the meat while also keeping it juicy and flavorful. The low and slow cooking method makes it fall apart as soon as your fork touches it and shreds beautifully.

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. It also helps mellow out the darker, gamier-tasting parts of the butt. This makes enough for a 8 pound pork butt/shoulder.

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!

All you'll need to do is pour an entire can of root beer into your slow cooker — or whatever vessel you're using to make your pulled pork — and let the soda work its magic. The sugar and carbonization will work together to flavor your meat and make it melt-in-your-mouth tender.

Add a stick of butter to the top of the meat. Note: I was short on butter while taking these pictures so I had to use a half stick on each pan to make it work. That was enough but in my opinion, a whole stick is best. During the reheating process, the butter will melt and juice up the meat.

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.

Should I drain crockpot pulled pork? ›

Once finished, drain all of the juices from the slow cooker and remove the fat. Shred the pork with two forks into bite-sized chunks. Add the juices back into the meat and mix.

Namely, if you accidentally incorporate too much sauce, the flavor and texture of the pork are going to be completely overwhelmed by the sauce — meaning you'll have a soggy mess, including buns that are potentially too soaked to hold, that is also missing the complex flavors of the slow-roasted pork.

Close the Proofer and allow the pork to cook for a total of 10 or 11 hours. Midway during the slow cook process you can turn the pork over once. After 10 hours check the interior of the pork with a thermometer.

Slow cook the pork 14 to 16 hours.

Cover and cook on the LOW setting until the pork is soft enough to pull apart with a spoon, 14 to 16 hours.

At around 2 hours, your pork chops will be cooked through (145°F) and have a texture similar to chicken breast — tender, but firm. Between 3 to 6 hours, the chops will have a texture closer to pulled pork; it will be easy to cut with a fork and will pull easily from the bone.

While I highly recommend using apple cider for this pulled pork, if you can't find any you could substitute with apple juice. You could also do half apple juice and half a beer (trust me, it goes well)! Just be sure to use natural – no sugar added – apple juice.

Moisture: If the pulled pork is on the dry side, adding sauce can help to add moisture and make it more tender and juicy.

Some recipes call for as much as a full quart of liquid in the pot, perhaps based on the idea that more moisture to start will lead to moister pork in the end. But, as my Ultra-Crisp-Skinned Slow-Roasted Pork Shoulder recipe proves, it's perfectly possible to get supremely moist pork with no added liquid at all.