Tiffany Haney
Slow cooker pulled pork is a versatile dish that can be served in sandwiches, nachos, or tacos, and is a great way to feed a crowd. It is easy to make, requiring minimal preparation and effort, and can be cooked in a crock pot or instant pot. The key to achieving tender pulled pork is to cook it low and slow, allowing the connective tissue to break down. The cooking time can vary depending on the crock pot used, but generally, it takes around 8 hours on low or 5-6 hours on high. The pork is ready when it can be easily shredded with a fork or has an internal temperature of 200-205°F.
| Characteristics | Values |
|---|---|
| Cooking Time | 8-14 hours |
| Temperature | Low (200°F-205°F) |
| Meat | Pork butt, shoulder, or roast |
| Weight | 2-8 lbs |
| Ingredients | Vegetable oil, onion, ketchup, vinegar, tomato paste, garlic, Worcestershire sauce, cumin, mustard powder, paprika, salt, pepper, BBQ sauce, jalapeno, chili powder, cayenne pepper |
| Equipment | Crock pot, slow cooker, thermometer, forks, bowls, oven, air fryer |
| Steps | Cut garlic into slivers and insert into pork, add seasoning, cook, shred, add sauce, serve |
| Storage | Refrigerate in an airtight container for up to 4-5 days, freeze for up to 6 months |
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What You'll Learn
Choosing the right cut of pork
Type of Pork
Select a cut of pork that is suitable for slow cooking. Pork shoulder, also known as pork butt, is an excellent choice for pulled pork due to its high fat content and marbling, which adds flavour and moisture to the dish. It's important to choose a boneless pork shoulder to facilitate easy shredding after cooking.
Amount of Pork
Consider the amount of pork you will need based on the number of people you plan to serve. As a general guideline, allow for about 1/3 to 1/2 pound of pork per person. For example, a 4-pound pork roast can serve about eight people. If you're cooking for a larger crowd, you may need to adjust the recipe accordingly.
Quality of Pork
Opt for high-quality, fresh pork from a reputable source. Look for meat with a good amount of marbling, which are the thin lines of fat that run through the muscle. This marbling will add flavour and help keep the meat moist during the long cooking process.
Preparation of Pork
Before placing the pork in the crock pot, there are a few preparation steps to consider. Firstly, trim any excess fat from the meat, as it can break down during cooking and make the dish greasy. Secondly, season the pork generously with salt and pepper, or use a dry rub mixture of spices to enhance the flavour. Finally, for added flavour, you can cut small slits into the roast and insert garlic slivers, which will infuse the pork with a delicious garlic aroma as it cooks.
Size of Crock Pot
Ensure that your crock pot is large enough to accommodate the amount of pork you are cooking. As a rule of thumb, the crock pot should be no more than half full to allow for the natural juices produced by the pork during cooking. If you're cooking a large batch, you may need to cut the pork into smaller pieces to fit comfortably in the crock pot.
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Preparing the meat
Firstly, choose the right cut of meat. A boneless pork shoulder is a great option, and you'll want to select a cut that's well-marbled for extra flavour. Trim off any excess fat, as this can be removed easily after cooking. You'll need about 1/3 to 1/2 pound of pork per person.
Next, infuse the pork with flavour. Cut little slits into the roast and insert garlic slivers. You can also rub a mixture of spices and seasonings onto the pork. Try a combination of onion, ketchup, vinegar, tomato paste, garlic powder, cumin, mustard powder, and paprika. Alternatively, use pre-made seasonings like McCormick's Smoky Montreal Steak seasoning. Don't be afraid to experiment with different spices and seasonings to create your ideal flavour profile.
Now, it's time to place the pork in the crock pot. If you're using a slow cooker, add a teaspoon of vegetable oil to the pot first. Then, place the pork inside and cover it with your chosen sauce or seasoning mixture. You can also add chopped onions and garlic pieces directly into the crock pot to infuse even more flavour into the meat as it cooks.
Cover the crock pot and set the temperature and timing. For a fall-apart tender texture, cook the pork on high for 5 to 6 hours, or on low for 8 to 10 hours. If you're using a meat thermometer, ensure the interior temperature reaches at least 200°F to allow the connective tissue to break down.
Once the pork is cooked, remove it from the crock pot and let it rest. This step is crucial, as it allows the juices to redistribute evenly, resulting in moister meat. Let the pork rest for at least 20 minutes, but ideally for about an hour.
Finally, shred the pork. Use two forks to pull the meat apart easily. You can do this directly in the crock pot, allowing the shredded pork to soak up the juices, or in a separate bowl. If you prefer crispier shredded pork, spread the shredded meat on a baking sheet, brush it with the reserved cooking liquid, and broil for a few minutes.
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Cooking time and temperature
Cooking pulled pork in a crock pot is a great way to make a large batch of tender, juicy meat with minimal effort. The low and slow method is ideal for cooking this cut of meat, and it's a versatile dish that can be adapted to your taste.
The cooking time will depend on the weight of the pork and the temperature setting you use. For example, a 4-pound pork roast can be cooked on high for 5 to 6 hours, or on low for 8 to 10 hours. A larger cut, such as an 8-pound pork butt, will take longer and is best cooked on low for around 12 to 14 hours.
The key to achieving tender pulled pork is to cook it slowly and check that it is done by using a fork to see how easily the meat shreds. If it doesn't shred easily, it needs more time. You can also use a meat thermometer to check the internal temperature, which should be at least 200°F, or 205°F for a higher level of accuracy.
Once the pork is cooked, it's important to let it rest for at least 20 minutes, but ideally for about an hour. This allows the meat to reabsorb its juices, resulting in a moister texture. Then, use two forks to shred the meat, either in the crock pot or in a separate bowl, making sure to cover it with the juices.
If you want to crisp up the shredded pork, spread it on a baking sheet, brush with the reserved cooking liquid, and broil for 3 to 5 minutes.
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Shredding the pork
Once the pork is cooked, remove it from the crockpot and place it on a board or in a bowl. It is important to let the meat rest for at least 20 minutes, but ideally for about an hour. This allows the juices to redistribute evenly throughout the meat, resulting in a moister texture.
When the meat has rested, use two forks to shred it. You can shred the pork in the crockpot itself, or in a separate bowl. If you choose to shred it in a separate bowl, be sure to spoon the juices from the crockpot over the shredded meat. The juices add flavour and moisture to the dish.
If you want crispy shredded pork, spread the shredded meat on a baking sheet, brush it with the reserved cooking liquid, and broil for 3-5 minutes until crispy.
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Storing and reheating
Storing your shredded pork
If you have cooked your pork in advance, it is best to store it in one piece and only shred it after reheating. By keeping your pork butt whole, you can retain more moisture and avoid the dryness associated with reheated meat. You can store your whole pork butt or shredded pork in an airtight container in the refrigerator for up to four to five days. If you have a lot of leftovers, you can also freeze pulled pork for up to six months. Vacuum sealing your leftovers in individual portions can help preserve the food and save space in your freezer.
Reheating your shredded pork
There are several ways to reheat your shredded pork, including using an oven, stovetop, air fryer, smoker, grill, crockpot, or sous vide. Here are some instructions for a few of these methods:
Oven
- Place your whole butt or shredded pork in an oven-proof dish and add a little liquid to replace some of the lost moisture. This can be apple juice, cider vinegar, broth, or a thick BBQ sauce.
- Cover the dish with a double layer of foil to lock in the moisture and place it on a baking tray in the middle of your oven.
- Set your oven to a low temperature, around 325 degrees Fahrenheit.
- Cook until your meat thermometer shows an internal temperature of 165°F.
- Once the meat reaches 165°F, remove the foil and let the meat broil for a few minutes to add a little crunch.
- If you stored your pork butt whole, you will need to shred it after removing it from the oven, using heat-proof gloves.
Stovetop
- Place your leftover pulled pork in a Dutch oven or heavy-bottomed skillet.
- Add a splash of leftover barbecue sauce, broth, apple juice, or another flavorful liquid.
- Cover the pan tightly with its lid.
- Heat the pan over low-to-medium heat, removing the lid occasionally to stir the pulled pork.
- Continue heating until the meat reaches an internal temperature of 165°F when checked with a meat thermometer, or about 12 to 15 minutes.
- If the meat begins to dry out, add another splash of liquid.
Crockpot
- Add the pulled pork to your crockpot or slow cooker along with a small amount of liquid like broth or a bit of the original cooking juice to maintain moisture.
- Cover and set the crockpot to low heat or the "keep warm" setting.
- Allow the meat to gradually warm up for about 1-2 hours.
- Check that the internal temperature reaches 165°F before serving.
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Frequently asked questions
Cooking shredded pork in a crock pot can take anywhere from 8 to 14 hours, depending on the recipe and the size of your cut of meat.
You can cook shredded pork on a low setting for a longer period of time, or a high setting for a shorter period of time.
The pork is done when it is tender and shreds easily with a fork. You can also use a meat thermometer to check for an internal temperature of 195°F to 205°F.
Shredded pork from the crock pot is versatile and can be served in sandwiches, tacos, nachos, or on top of baked potatoes or rice.
