How to Make Tender and Flavorful Pulled Pork in Slow Cooker

ByAmelia Ellis Updated

How to Make Pulled Pork in Slow Cooker?

To make pulled pork in a slow cooker, start by seasoning a four-pound boneless pork shoulder with salt, pepper, and optional Sazon seasoning.

Place the seasoned pork in the slow cooker and cook it on low for eight hours or until it reaches an internal temperature of 200F.

After cooking, shred the pork with a fork and add the leftover liquid from the slow cooker back to the meat if desired.

Leftover pulled pork can be stored in the fridge for up to 1 week or frozen for up to 3 months.

When reheating, use a skillet with a small amount of fat on low heat.

It is important to cook the pork low and slow for tender and flavorful results.

Enjoy the pulled pork on a potato roll with pickles and coleslaw or as a crowd-pleasing option for a Super Bowl party.

Key Points:

  • Season the pork shoulder with salt, pepper, and optional Sazon seasoning.
  • Cook the seasoned pork in a slow cooker on low for eight hours or until it reaches an internal temperature of 200F.
  • Shred the cooked pork with a fork and add the leftover liquid from the slow cooker back to the meat if desired.
  • Leftover pulled pork can be stored in the fridge for up to 1 week or frozen for up to 3 months.
  • Reheat the pork in a skillet with a small amount of fat on low heat.
  • Cook the pork low and slow for tender and flavorful results.

Did You Know?

1. Prior to becoming a popular dish, pulled pork was traditionally prepared using a whole hog, cooked slowly in pits underground, referred to as “pig pickings.”

2. The term “pulled” in pulled pork refers to the method of using two forks to shred the slow-cooked pork into thin strands, resulting in its characteristic texture.

3. Although pulled pork is often associated with the southern United States, its origins can be traced back to the Taino people of the Caribbean, who slow-cooked pork over fire pits and seasoned it with various spices.

4. Pulled pork was initially popularized in the United States during the era of barbecues, which became a social gathering of enslaved African Americans and their owners, where pork was the most affordable meat choice.

5. An interesting variation of traditional pulled pork is the “McRib” sandwich, introduced by McDonald’s in 1981, which features processed pork formed into the shape of ribs, coated in barbecue sauce, and served with pickles and onions.

1. Benefits Of Making Pulled Pork In A Slow Cooker

Making pulled pork in a slow cooker is not only the easiest method, but it also has its benefits. One of the advantages is that it doesn’t require heating the entire kitchen. This is especially beneficial during hot summer days when turning on the oven for hours may not be ideal. The slow cooker allows you to set it and forget it, as it slowly cooks the pork to perfection. It creates a tender and flavorful result without much effort.

Another advantage of using a slow cooker is that it maintains a consistent temperature throughout the cooking process. This helps to evenly cook the pork, allowing for a consistent texture and flavor. The slow and steady cooking also helps to break down the connective tissue in the pork, resulting in a melt-in-your-mouth tenderness.

2. Maximizing Moisture: Letting The Cooked Pork Sit

To maximize the moisture in your pulled pork, it is recommended to let the cooked pork sit for at least an hour before shredding. This allows the juices to redistribute and be absorbed back into the meat, resulting in a more flavorful and moist end product. The resting period also helps the meat to relax and become easier to shred.

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During this resting period, cover the cooked pork with foil to help retain the heat and moisture. This will lock in the flavors and ensure that the pork remains tender. The longer the pork sits, the more moisture it will retain, so if time allows, letting it rest for an hour or longer is recommended.

  • Let the cooked pork sit for at least an hour before shredding.
  • Cover the cooked pork with foil to retain heat and moisture.
  • The longer the pork sits, the more moisture it will retain.

“Allowing the pork to rest after cooking is crucial for achieving moist and flavorful results.”

3. Enhancing Flavor: Spice Rubs And Sauces

While slow cooking alone can produce delicious pulled pork, adding a spice rub or sauce can take the flavor to the next level. Seasoning the pork shoulder with salt, black pepper, garlic powder, or other pork-specific rubs can enhance the taste of the meat. These spices not only add flavor but also complement the natural taste of the pork.

For additional flavor, consider adding a sauce to the meat. The sauce can be added before or during the cooking process, depending on personal preference. It is recommended to use a barbecue sauce or a sauce that complements the flavors of pork. The sauce will infuse the meat with a rich and tangy taste, making each bite satisfyingly delicious.

  • Slow cooking produces delicious pulled pork.
  • Spice rubs and sauces enhance the flavor of the meat.
  • Season the pork shoulder with salt, black pepper, garlic powder, or other pork-specific rubs.
  • Consider using a barbecue sauce or a sauce that complements pork flavors.

“The spices and sauce infuse the meat with a rich and tangy taste, making each bite satisfyingly delicious.”

4. Utilizing Juices For Added Flavor

To further enhance the flavor of your pulled pork, don’t let the juices go to waste. After cooking, there will be liquid in the slow cooker, which can be strained and added back to the shredded pork. This not only adds moisture but also intensifies the flavor. The liquid contains all the delicious juices and spices that have been released during the cooking process.

Adding the strained liquid back to the shredded meat ensures that every bite is juicy and flavorful. It creates a cohesive and well-seasoned pulled pork that will have your taste buds singing. Don’t be afraid to pour on the juices liberally, as they add a delightful depth of flavor to the dish.

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5. Best Cuts Of Meat For Pulled Pork

When it comes to making pulled pork, the best cut of meat to use is a boneless pork shoulder roast, also known as “pork butt” or “Boston butt.” This cut is well-marbled, which means it has fat running through it, resulting in a moist and tender end product. The marbling helps to keep the meat succulent even after hours of slow cooking. The high fat content also gives the pulled pork a rich and flavorful taste.

If boneless pork shoulder is not readily available, bone-in pork shoulder can be used as well. While the bone won’t significantly affect the cooking process, it can add a bit more flavor to the meat. The bone-in pork shoulder may take a slightly longer cooking time, but the end result will still be deliciously tender and flavorful.

For those looking for a leaner pulled pork option, other cuts of pork can be used, such as pork loin or tenderloin. These cuts are lower in fat and may require extra attention to prevent the meat from drying out during the slow cooking process. However, with the right techniques and seasoning, a leaner pulled pork can still be incredibly delicious.

  • Boneless pork shoulder roast (pork butt or Boston butt) is the best cut for pulled pork.
  • Bone-in pork shoulder can also be used for added flavor.
  • Pork loin or tenderloin are leaner options, requiring extra attention to prevent drying out.
  • Regardless of the cut, pulled pork can be delicious when cooked properly.

6. Tips And Recommendations For Cooking And Storing Pulled Pork

To ensure your pulled pork turns out perfectly every time, here are some tips and recommendations:

  • It is not necessary to add any liquid to the slow cooker, but if desired, adding a can of pineapple juice or apple juice can infuse the meat with additional flavor. However, keep in mind that the liquid may not completely cover the meat.

  • Searing the meat before slow cooking is not necessary, as it doesn’t make a noticeable difference in flavor. Slow cooking alone will yield tender and flavorful pulled pork.

  • Cook the pork butt for 8 hours on low or until the interior reaches at least 200°F to ensure the connective tissue breaks down and the meat becomes tender. It is best to rely on temperature rather than timing, as slow cooker brands may vary.

  • After cooking, allow the pork to rest for at least 20 minutes before shredding. This rest period allows the meat to become more tender and easier to shred.

  • The recommended cooking time for pulled pork is around 10 hours on the low setting. However, always check the internal temperature to ensure it is fully cooked. Aim for at least 200°F but be careful not to exceed 205°F, as this can result in dry and overcooked meat.

  • Leftover pulled pork can be stored in an airtight container in the fridge for up to 1 week or frozen for up to 3 months. When reheating, using a skillet with a small amount of fat is recommended to prevent the meat from drying out.

  • It is important to note that the recipe provided is gluten-free, dairy-free, Whole 30 compliant, low carb, paleo, and keto-friendly. This makes it a versatile dish that can be enjoyed by people with various dietary restrictions and preferences.

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In conclusion, making tender and flavorful pulled pork in a slow cooker is an effortless and delicious way to enjoy this classic dish. Whether you prefer the traditional boneless pork shoulder or opt for a leaner cut, the slow cooker does all the work for you. By following the tips and recommendations provided, you can create a mouthwatering pulled pork that will impress your family and friends. So go ahead, give this recipe a try, and don’t forget to share your experience in the comment section.

Frequently Asked Questions

Does pulled pork in slow cooker need liquid?

Pulled pork in a slow cooker does not necessarily need additional liquid, as the pork itself releases its own juices while cooking on the low setting. The minimal amount of liquid needed is typically only used to enhance the flavor of the pork, such as using the reserved juices or adding a small amount of barbecue sauce. However, if you prefer a bit more moisture, you can opt to add 1 cup of chicken broth. Ultimately, the choice to add liquid or not depends on personal preference and desired outcome of the pulled pork.

Can you put raw pork in a slow cooker?

Yes, you can certainly put raw pork in a slow cooker. However, it is important to be mindful of food safety precautions. Since pork is considered a high-risk food for food poisoning, it is crucial to ensure that the pork is cooked thoroughly. Prior to consuming the pork, make certain that it has reached a safe temperature, and take necessary steps to guarantee its proper cooking. This will help mitigate any potential risks associated with consuming undercooked pork.

What is the best liquid to cook pulled pork in?

When it comes to cooking pulled pork, the ideal liquid can contribute to its delicious flavor and tenderness. While water is a reliable option, other liquids can elevate the dish. Consider using savory broth to enhance the meat’s taste or apple juice to impart a hint of sweetness. For those seeking a bolder flavor, the addition of beer can add depth to the pulled pork. Ultimately, the best liquid to cook pulled pork in depends on personal preference and the desired taste profile of the dish.

How long can you leave pulled pork in a slow cooker?

The beauty of cooking pulled pork in a slow cooker is its flexibility in timing. With the low setting, you can confidently leave it to cook for 4 to 12 hours without worrying about overcooking. This makes it an ideal option for those uncertain about their mealtime or looking for a convenient dinner solution during busy weekdays. Simply start cooking in the morning, and you can extract the tender and flavorful pork when it suits your appetite in the afternoon.