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.

Pulled pork is made with pork shoulder, also called pork butt for whatever reason, and has lots of collagen which when cooked low and slow melts into gelatin which makes for tons of flavor and moist meat. Best to cook at about 200–225°F and get the internal temperature up to 190°F.

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.

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.

The smoke flavor is much more intense after the pulled pork has been sitting overnight. I simply take a container from fridge, bring to room temperature and re-heat at 175-200 degrees in a glass container for an hour or two (add a little apple juice or sweetened cider vinegar if needed).

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. We recommend a temperature of 195-200 °F / 90-93 °C for tender, juicy pork which pulls apart easily.

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.

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.

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.

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.

Do you add the juices back to pulled pork? ›

If there's a LOT of fat (that layer at the top) pour that carefully off the top before adding the juices back into the meat. If you want a more dry finished pulled pork, you can put the juices into a small pan over a high heat and let them bubble for a few minutes until they reduce. Then add back to the pork.

White wine vinegar and apple cider vinegar have a similar level of acidity, making for an easy swap. Add a splash of fruit juice to sweeten it up a bit, if desired.

What is the best liquid to cook pulled pork in? I love to use pineapple juice for pulled pork. However, apple juice, beer, or even water works well too.

Yes! Apple cider and apple juice are close culinary cousins.

For pulled pork, there is good reason to only use a small amount of liquid. Use only enough liquid to come nearly half way up the side of the pork. The pork that is sticking out of the liquid will brown, much like a sear.

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.

A pork shoulder (Boston But or the picnic portion) does not need water. The pork will produce a lot of liquid as it cooks. Just cook it on low. Our tendency is to drown meats in a slow cooker and that's not necessary.