Cody Casey
Slow cooker pulled pork is an easy, versatile dish that can be adapted to suit many tastes. It's perfect for feeding a crowd and can be used in sandwiches, nachos, tacos, or on top of baked potatoes or mac and cheese. The cooking time will depend on the size of your cut of meat, the heat setting, and the size of your crock pot. As a general rule, you should cook pulled pork in a crock pot/slow cooker for 8-12 hours, but it's ready when it reaches an internal temperature of 195°-205°F and can be easily pulled apart with a fork.
How long to cook pulled pork in a crock pot
| Characteristics | Values |
|---|---|
| Temperature | 185°F-205°F |
| Time | 7-14 hours |
| Meat | Pork shoulder or pork butt roast |
| Seasoning | Brown sugar, paprika, salt, pepper, chilli powder, onion powder, garlic powder, cumin |
| Liquid | Dr. Pepper, root beer, coke, beer, wine |
| Additional items | Meat thermometer, fork |
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What You'll Learn
Seasoning and prep
Firstly, choose the right cut of meat. For pulled pork, it's best to use a pork shoulder or pork butt roast. These cuts have more marbling and connective tissue, which results in tender and flavorful pulled pork.
Next, season the pork all over with salt, pepper, and any other seasonings you’d like. You can also make a rub by combining paprika, brown sugar, salt, and pepper; mix with a fork and pat the mixture onto the pork roast. Alternatively, you can rub the pork with chilli powder, onion powder, garlic powder, cumin, brown sugar, salt, and pepper.
Then, cut slits in the pork roast and insert garlic slivers. You can also add other liquids such as coke, beer, wine, or Dr. Pepper (or Root Beer) to add flavour to the pork. If you want to add extra flavour to the pork, you can also sear the meat in a cast iron skillet before placing it in the crockpot.
Finally, place the pork in the crockpot and pour Worcestershire sauce over it. You can also line the bottom of the crockpot with sliced onion before adding the pork.
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Cooking time and temperature
The cooking time for pulled pork in a crock pot depends on the weight of the pork roast and the desired cooking temperature. For example, a 4-pound pork roast will take less time to cook than an 8-9 pound pork roast.
As a general rule of thumb, cooking pulled pork in a crock pot requires a low temperature setting and a longer cooking time. The ideal temperature for cooking pulled pork in a crock pot is between 195°F and 205°F. This temperature range ensures that the pork is cooked thoroughly and can be easily pulled apart.
When cooking pulled pork in a crock pot, it is recommended to cook the meat on low for 8 to 12 hours. This extended cooking time at a lower temperature allows the pork to become tender and easily shredded. However, it is important to note that the cooking time may vary depending on the size and model of the crock pot, as different crock pots may have varying temperature settings for "low" and "high".
To check if the pulled pork is cooked, insert a fork into the meat and try to pull it apart. If the pork is ready, it should easily shred into small pieces. Additionally, using a meat thermometer can help determine if the pork is cooked to the desired temperature. The ideal internal temperature for pulled pork is around 200°F, but some people prefer to take the pork out of the crock pot when it reaches 185°F, as the temperature will continue to rise while the meat rests.
For a faster cooking option, the crock pot can be set to a higher temperature, and the cooking time will be reduced. For example, cooking pulled pork on high for 3-4 hours may be sufficient, but it is important to monitor the meat to ensure it does not overcook and dry out.
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Meat thermometer usage
Slow cooker pulled pork is an easy, tasty, and convenient way to cook. The key to achieving perfect pulled pork is to cook the meat slowly and at a low temperature, allowing the collagen to melt into gelatin. This process ensures the meat is tender and can be easily shredded.
A meat thermometer is an essential tool to ensure your pork is cooked to perfection. It is the only way to know for sure if your pork is ready. The ideal temperature range for pulled pork is 195°F to 205°F. At this temperature, the collagen will have melted, and the meat will be tender and ready to shred.
There are a few things to keep in mind when using a meat thermometer with a crock pot. Firstly, it is important to minimise the amount of time the crock pot lid is open, as this will cause heat to escape and increase cooking time. Therefore, it is best to start checking the temperature of the meat towards the end of the cooking process. Instant-read thermometers are ideal for this, as they can quickly take the temperature without needing to keep the lid open for long.
When checking the temperature, ensure the probe is inserted into the thickest part of the meat, avoiding any bones, as this can cause an inaccurate reading. For best results, the thermometer should be placed in the meat for the duration of the cooking process, so it is important to get a thermometer that is suitable for this.
Using a meat thermometer will ensure your pork is cooked to perfection and help you avoid the risk of food poisoning.
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Resting and shredding
Resting the meat is an important step in the pulled pork cooking process. It is recommended that you let the pork sit for at least 20 minutes, but ideally for about an hour, before shredding it. This allows the juices to redistribute and results in juicier, more tender meat. It also gives you a chance to collect and strain the remaining liquid from the crockpot. If you want to remove the excess fat, you can chill the liquid in an ice bath until it solidifies, then discard the fat and pour the remaining liquid over the meat.
When it comes to shredding the pork, the most common tool to use is a fork. You can use two forks to pull the meat apart, or simply use one fork to shred the meat by hand. The meat should be tender enough that it pulls apart easily. If it's not quite shredding as easily as you'd like, it may need a little more cooking time.
The ideal internal temperature for pulled pork is around 195°-205°F. If you don't have a meat thermometer, you can test the doneness of the pork by sticking a fork into it and trying to pull a piece of meat off. If it pulls apart easily and is tender, it's ready. However, be aware that sometimes the top layer may be ready while the centre is still tough. So, it's important to test multiple areas of the roast to ensure it's fully cooked.
Once the pork is shredded, you can add the strained juices back into the meat if desired. You can also add your favourite barbecue sauce to taste. Serve the pulled pork on buns, in sandwiches, or as a topping for baked potatoes, mac and cheese, or nachos. Enjoy!
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Storing and reheating
Storing pulled pork:
According to the USDA, pulled pork will last for 3-4 days in the refrigerator. However, some sources claim that it can be safe to eat for up to 6-7 days after cooking. If you have a lot of leftovers, it is recommended to break down the pulled pork into multiple smaller batches before freezing or storing to reduce the need to reheat a large amount at once.
Reheating pulled pork in a crock pot:
The crock pot is a hands-off method for reheating pulled pork. Add your meat and about 1/4 cup of liquid per two pounds of meat. You can use any sauce or broth you like, such as apple juice, chicken or beef broth, or barbecue sauce mixed with broth or water. If you're adding butter, add about a quarter to half a stick. Then, put the lid on and heat the pulled pork on low for about 1 hour before stirring and checking the temperature. Make sure the meat reaches an internal temperature of 165°F to avoid any bacterial issues. You can add your desired barbecue sauce and mix everything in the crock pot before serving.
Other methods for reheating pulled pork:
There are several other ways to reheat pulled pork, including the oven, stovetop, air fryer, smoker, grill, or microwave. Reheating in the oven is one of the most reliable ways to preserve the taste and quality of the meat. To do this, set your oven to a low temperature (around 225-325 degrees F), add moisture to your meat using a sauce or broth, and cover the dish with a lid or foil to trap the moisture. You can also reheat pulled pork on the grill or in a smoker. Place the pulled pork in a large piece of heavy-duty aluminum foil, creating a packet that will hold in the moisture while allowing heat and smoke to penetrate. Add a little liquid to the foil packet if you're concerned about the meat drying out.
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Frequently asked questions
It depends on the size of the cut of meat and the temperature of the crock pot. A good rule of thumb is 1 hour per pound of meat on high, or 30 minutes per pound on low. For example, a 4lb pork roast should be cooked for 4 hours on high or 2 hours on low.
The best way to check is to use a meat thermometer. The internal temperature of the pork should be between 195°F and 205°F. If you don't have a thermometer, stick a fork in the meat and try to pull it apart. If it pulls apart easily, it's done.
Season the pork all over with salt and pepper, and any other seasonings you like. You can also make a rub by combining paprika, brown sugar, salt, and pepper. Cut slits in the meat and insert garlic slivers.
You can add a cup of coke, beer, or wine to the crock pot. You can also add liquid smoke for a smoky flavor. Pour in enough liquid to cover the pork—this can be water, stock, or broth.
After cooking, collect the leftover liquid in a bowl or measuring cup. Chill it in an ice bath until the fat solidifies, then discard the fat. Pour the remaining liquid through a strainer over the pulled pork.
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