Sweet Baby Pulled Pork
A simple recipe to make your mouth happy. Obviously use your own favorite BBQ sauce.
A simple recipe to make your mouth happy. Obviously use your own favorite BBQ sauce.
- Carbohydrate 1.8646898819025 g
- Cholesterol 80.512645675 mg
- Fat 20.40031684075 g
- Fiber 0 g
- Protein 19.4817922915 g
- Saturated Fat 7.076040972 g
- Serving Size 1 1 Serving (149g)
- Sodium 75.19711008775 mg
- Sugar 1.8646898819025 g
- Trans Fat 2.0638452835 g
- Calories 275 calories
Step-by-step
- Turn on slow cooker to Low setting.
- Rub the seasoning package on the Pork, place any remaining into the slow cooker.
- Pour Ginger Ale into the slow cooker.
- Cook for 8 hours.
- Drain fluid from the slow cooker
- Shread the pork and separate the fat.
- Place into a mixing bowl and combine with Sweet Baby Rays BBQ Sauce.
- Enjoy!!!
Long cooking times on low heat create significant variance in pork shoulder texture. Four pounds of meat demands careful liquid management inside the ceramic insert. Pouring twelve ounces of ginger ale straight into the base risks waterlogging the protein if the lid fails to seal tightly. Carbonation breaks down rapidly under sustained heat, leaving behind excess simple sugars that easily scorch at the edges of older heating elements.
Dry seasoning rubs combined with commercial sodas dictate the final sodium balance. Rinsing or blotting the shoulder before applying the spice blend prevents surface salt concentration from spiking. Draining the cooking liquid completely before shredding stops the meat from turning mushy. Discarding excess rendered fat preserves structural integrity during fork separation.
Swapping ginger ale for unsalted chicken stock alters the carbohydrate load significantly. Natural aromatics add depth without relying on high fructose corn syrup. Acidic additions like apple cider vinegar balance heavy molasses profiles in regional condiments.
