Crockpot Pulled Pork | Easiest Recipe - Lauren's Latest (2024)

FAQs

What is the secret to tender pulled pork? ›

Pulled pork is perfect for the slow cooker. Cooking the pork low and very slow is the secret to the juiciest and most tender pulled pork.

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.

You don't need much liquid to slow cook pork since it releases juices while cooking when using the low setting. I use just enough to flavor the pork along with the reserved juices of the pork and serve the extra BBQ sauce on the side. If you wish to add liquid, you can add 1 cup of chicken broth.

You can slow cook it in a slow cooker or oven at a low temperature for several hours until it's fully cooked and tender. This will help break down the tough connective tissues and collagen in the meat, resulting in a succulent and tender pork belly.

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.

After you've pulled your pork butt, drizzle over the meat and combine. The vinegar adds contrast to the smoky flavor and cuts through the fat in the meat. It also helps mellow out the darker, gamier-tasting parts of the butt. This makes enough for a 8 pound pork butt/shoulder.

Storing pulled pork

If it is expected to be served within a few hours after smoking, it is better to store it in a crockpot set at the lowest possible temperature. Additionally, spray chicken broth or apple juice on the meat to prevent it from losing more moisture in the crockpot.

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).

Worgul recommends placing the pork in the slow-cooker fat side up. The fat will render thoroughly during the cooking process and by placing the meat fat side up, it makes it much easier to remove excess fat before serving. "The cooker will be nearly filled with fat and liquid after hours of cooking.

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.

Should you brown pulled pork before slow cooking? ›

Preparing the pork

I prefer to season the meat before adding it to the slow cooker with my favourite spices, along with salt and pepper. I also recommend browning the meat slightly prior to slow cooking which will help maximise the flavour. However, this is a step that can be left out if you don't have enough time.

The meat was overcooked: Slow cookers are known for their ability to tenderize meat, but if the meat is cooked for too long, it can become overcooked and tough. It's important to follow the recommended cooking time for your recipe to ensure that the meat is cooked to the correct doneness.

Allow pork butt to rest for as little as 30 minutes to as long as 5 hours; however, the ideal resting period to rest pork butt is between 1 and 2 hours. This gives the meat enough time to relax and allows the juices to redistribute throughout the meat.

Pork shoulder is ideal for pulling purposes. It has an optimum fat content that yields to create tender, melty meat, but it's essential you cook it slowly to allow the protein to break down properly.

Place the roast in the oven and immediately turn the heat down to 200°F (95°C). Roast without opening the oven door for about 5 hours, until the meat is so tender that it pulls apart easily. If the meat does not pull apart easily, cover, and return to the oven and roast 30 minutes more.

However, if the pork is cooked too long, it may become dry and hard instead of tender. When the internal temperature of the meat reaches 210 degrees F or more, the muscle fibers become tougher, and the meat becomes dry and chewy.

How do you tenderise pork for stir fry? Velveting is a Chinese technique that helps keep meat tender during stir frying. Adding cornstarch and bicarb to your meat during the marinating process helps to coat your meat, giving it a velvety feel that makes the meat feel extra soft.

A brine is essentially just salt and water. It helps prevent moisture loss during cooking, and the salt also helps tenderize the meat from the inside out. If you want an extra juicy piece of pork, brine it before cooking. You can make an effective brine just with salt and water, but additional seasonings do help.