Try this Slow Cooker Pulled Pork recipe, or contribute your own.
- Carbohydrate 16.2979124451734 g
- Cholesterol 140.6136347 mg
- Fat 28.143843556812 g
- Fiber 2.10746707135031 g
- Protein 40.4706950744406 g
- Saturated Fat 9.87885373865043 g
- Serving Size 1 1 Serving (310g)
- Sodium 599.390141869616 mg
- Sugar 14.1904453738231 g
- Trans Fat 2.76480596746196 g
- Calories 496 calories
Step-by-step
- Mix the brown sugar, salt, pepper, onion powder, garlic powder and chipotle chile powder together in a small bowl. Rub the outside of the pork with spices.
- Pour the apple cider vinegar and water in the bottom of your slow cooker and carefully place the pork inside the slow cooker, careful not to wash off the spices.
- Cook on LOW for 6-8 hours, or on HIGH for 3-4 hours. Remove pork and shred with two forks. Add juices from the slow cooker as desired.
- Serve the pulled pork on a toasted bun with Colby-Jack cheese and bbq sauce. Enjoy!
Spice Adhesion and Protection
The ingredient manifest omits how moisture management dictates whether a rub adheres or dissolves prematurely. Pat the three-pound Boston butt completely dry with paper towels before application, because excess surface water creates a barrier that prevents salt and chipotle powder from penetrating the outer fat layer. Pouring the apple cider vinegar and water directly into the basin floor rather than over the meat ensures the spice crust stays intact during the initial hours of thermal breakdown.
Adapting for Dietary Needs
Modifying this dish for different dietary parameters requires understanding structural replacements rather than simple omissions. When converting this preparation for pescatarian diets, substitute a firm-fleshed fish like thick cod fillets or jackfruit for the pork roast, reducing the cooking window to forty-five minutes to prevent total disintegration. Dairy-free iterations simply drop the Colby-Jack cheese, relying instead on a higher concentration of brown sugar and vinegar within the braising liquid to maintain flavor complexity.
Moisture Dynamics of Fresh Versus Preserved Elements
Fresh aromatics like raw garlic and whole onions release significant cellular water as heat breaks them down, whereas the dried garlic and onion powders used here contribute zero moisture while concentrating umami compounds. Retain precisely three-quarters of a cup of water to balance the high acidity of the quarter-cup apple cider vinegar without drowning the meat. Cook the roast on low for six to eight hours until internal connective tissue fully liquefies at roughly two hundred degrees Fahrenheit.
