Ella Walter
Pulled pork is a versatile dish that can be used in sandwiches, wraps, nachos, and more. While it is traditionally cooked in an oven for several hours, it can also be prepared on a stovetop or in a slow cooker. To cook pulled pork in a pot, you'll first want to season and sear the pork shoulder or butt on all sides until golden brown. Then, cook your choice of vegetables in the same pot, such as garlic, onion, and celery. Next, return the pork to the pot, adding liquid such as beer, stock, or coke, and cook on low heat for several hours until the meat is tender and easily shredded. Finally, use two forks to pull the meat apart, and combine it with BBQ sauce if desired.
Characteristics and Values Table for Cooking Pulled Pork in a Pot
| Characteristics | Values |
|---|---|
| Type of meat | Pork shoulder or butt |
| Bone-in or boneless | Either works; bone-in may be more flavorful and juicy but takes longer to cook |
| Amount of meat | 4-7 pounds |
| Fat | Trim off large pieces but leave some for tenderness |
| Seasoning | Salt, pepper, chilli powder, onion powder, garlic powder, cumin, brown sugar |
| Sear | Optional; heat oil in a pot and sear meat for a few seconds to a few minutes on all sides until golden-brown |
| Vegetables | Onion, garlic, celery |
| Liquid | Beer, broth, wine, juice, or a mix; enough to partially submerge the meat |
| Oven temperature | 300°F |
| Cooking time | 2-4 hours in the oven, 8-10 hours in a slow cooker, 70 minutes in an instant pot |
| Meat doneness | Tender and easily pulled apart with a fork |
| Leftovers | Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months |
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What You'll Learn
Seasoning and searing the pork
To make pulled pork in a pot, you'll first want to season and sear the pork. Start by trimming off any large pieces of fat from the outside of a boneless pork shoulder or butt (or opt for bone-in for extra flavour and juiciness). Be sure to leave some fat on the meat. Next, rinse and pat the pork dry with paper towels. Season generously with salt and pepper, or a rub of your choice, and rub the seasoning onto all sides of the meat.
Now it's time to sear the pork. Heat a pot that can fit the pork shoulder snugly over medium-high heat. Add in some oil and then add the pork shoulder. Sear the meat on all sides until browned, which should take around 4-5 minutes per side. Be very careful during this process so that the hot oil doesn't burn you. Once the pork is browned, remove it from the pot and set it aside on a plate.
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Cooking vegetables in the pot
While the exact cooking method for the vegetables is not specified in the sources, there are a few options for cooking them in a pot. One option is to steam the vegetables. To do this, chop the vegetables into uniform pieces and place them in a steamer basket inside a pot with about 1 inch of water. Bring the water to a boil and then add the vegetables, steaming them until they are crisp-tender. This method is quick and preserves the nutrients and colours of the vegetables.
Another option is to pot-roast the vegetables. To do this, melt butter in a large, heavy-based frying pan and add the vegetables with some sea salt and freshly ground black pepper. Sweat the vegetables on medium heat for 5 minutes, then transfer them to a roasting tin, add water, cover with foil, and roast in the oven for about 2 hours or until tender. This method will give the vegetables a sweet flavour and soft texture.
Additionally, if you are cooking pulled pork in a pot, you can cook the vegetables in the same pot as the pork. Simply add the vegetables to the pot with the pork and let them cook together. This will allow the vegetables to absorb the flavours of the pork and its seasonings.
Furthermore, you can cook vegetables in a pot by sautéing them. Heat some oil in a pot over medium heat and add vegetables such as onions, garlic, and mushrooms. Cook until the vegetables are softened, then add in any other desired ingredients or seasonings. This method is suitable for making a vegetable side dish or adding the vegetables to another dish, such as a pasta.
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Slow cooking the pork
Slow cooking pulled pork is a great way to make a large batch of tender, juicy meat that can be used in countless ways. Here is a step-by-step guide to slow cooking pulled pork in a pot:
Preparation
Start by selecting your pork shoulder, also known as pork butt. You can choose bone-in or boneless, whichever you prefer. Bone-in shoulders can make the meat more flavourful and juicy, but they take longer to cook. Trim any large pieces of fat from the outside of the pork shoulder, but leave the smaller pieces and interior fat. You can also cut the pork into smaller chunks for quicker cooking.
Seasoning
Pat the pork dry with paper towels. Add ground pepper and salt to the meat and rub it on both sides. You can also mix your own blend of seasonings and coat the pork roast with it. Leave the seasoned pork in the fridge for 12-24 hours for the flavours to develop.
Searing
Heat a pot that can fit the pork shoulder snugly over medium-high heat. Add oil to the pot and sear the pork on all sides until browned. Remove the pork from the pot and set it aside on a plate.
Vegetables
Add diced onion and garlic to the same pot with a pinch of salt. Cook for about 5 minutes until the vegetables are softened. You can also add celery and cook for another 15 minutes.
Slow Cooking
Return the pork to the pot and add bay leaves. Pour in a liquid of your choice, such as beer, stock, or coke, so that the meat is partially submerged. Cover the pot and slow cook in the oven at 300°F for 2 to 4 hours. The cooking time will depend on the amount of pork and whether it is bone-in. The pork is done when it is fork-tender and easily falls apart.
Shredding
Remove the pork from the pot and let it cool slightly. Use two forks to shred the meat into pieces. Remove any remaining large pieces of fat or bones. You can also shred the meat with your fingers once it is cool enough to handle.
Sauce
Strain the cooking liquid and add it back to the pot. Bring the heat to medium and cook without a lid for 30-45 minutes to reduce the liquid. Prepare a BBQ sauce by cooking the ingredients in a separate pot over medium-low heat for 20-45 minutes. Add the BBQ sauce to the shredded pork and mix well.
Slow-cooked pulled pork is versatile and can be served in sandwiches, tacos, nachos, burritos, and more. Enjoy your delicious, tender pulled pork!
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Shredding the pork
Once your pork has been cooking for a few hours, it's time to check if it's ready to shred. The pork should be so tender that it flakes apart when poked with a fork and falls off the bone. If it's still a little tough, put it back in the oven and check again in half-hour increments until it's ready.
Remove the pork from the pot and place it on a large plate or chopping board. When it's cool enough to handle, use two forks or your fingers to shred the meat into pieces. Remove any large pieces of fat or bones. If you're using a slow cooker, you can leave the pork in the pot and use two forks to shred the meat directly in the cooker.
If you're making a sauce to go with your pulled pork, now is the time to prepare it. This could be a simple BBQ sauce or something more complex, depending on your preference. You can also strain and use the cooking liquid from the pork as a base for your sauce.
Once your sauce is ready, combine it with the shredded pork. You can do this directly in the pot if you're using a stove-top method, or in a separate bowl if you're using a slow cooker. Mix the sauce and pork together until the meat is evenly coated.
At this point, you can serve the pulled pork as-is or continue cooking it to absorb more flavour from the sauce. Place the pot back on the stove or in the oven and cook without a lid for 30-45 minutes, stirring occasionally, until most of the liquid has evaporated. This step is optional but will result in more flavourful and tender pulled pork.
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Adding BBQ sauce
Once you've cooked your pulled pork, you can add BBQ sauce to it in a few different ways. Firstly, you can simply shred the pork, mix with BBQ sauce, and serve. This is a quick and easy method that doesn't require any additional cooking.
Another option is to stew the cooked, shredded pork with the BBQ sauce to infuse the flavours into the meat. This method adds more depth of flavour to the dish and can be done in a pot on the stove or in a slow cooker. If you're using a pot on the stove, place the shredded pork into the BBQ sauce and simmer for around 30 minutes, stirring occasionally. If using a slow cooker, simply place the pork and sauce in the cooker and let it cook on low for several hours.
You can also use BBQ sauce as a topping for pulled pork sandwiches or burgers. In this case, you would prepare the BBQ sauce separately and then add it to the sandwich or burger along with the pulled pork. This method allows you to control the amount of sauce you use and customise your sandwich or burger to your taste.
Additionally, you can use leftover pulled pork and BBQ sauce to make a pasta dish. Sauté onion, garlic, and mushrooms until softened, then add the shredded pulled pork and BBQ sauce. Add cream and bring to a simmer before seasoning to taste and stirring in cooked pasta.
Finally, you can make a homemade BBQ sauce to use with your pulled pork. This allows you to customise the flavours and adjust the spiciness to your preference. Simply combine all the ingredients in a saucepan over medium heat, stirring to dissolve the sugar. Bring the mixture to a simmer, then reduce the heat and let it cook for around 15-20 minutes, stirring occasionally. Taste the sauce and adjust the seasonings as needed. Once it reaches your desired consistency and flavour, remove it from the heat and let it cool slightly before using.
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