Slow Cooker Pulled Pork
Slow Cooker Pulled Pork is a combination of simple spices and a pork roast, slow cooked until it falls apart and then shredded.
Slow Cooker Pulled Pork is a combination of simple spices and a pork roast, slow cooked until it falls apart and then shredded.
- Carbohydrate 97.7874746710402 g
- Cholesterol 843.6818082 mg
- Fat 168.863061340872 g
- Fiber 12.6448024281019 g
- Protein 242.824170446644 g
- Saturated Fat 59.2731224319026 g
- Serving Size 1 1 recipe (1862g)
- Sodium 3596.3408512177 mg
- Sugar 85.1426722429384 g
- Trans Fat 16.5888358047718 g
- Calories 2978 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!
Why is this pork dry when it sat in liquid for eight hours? Cooking a Boston butt requires understanding how collagen melts during long thermal exposure, typically requiring an internal temperature of 205 degrees Fahrenheit for proper shredding.
- Trim excess fat down to a quarter-inch cap before seasoning, otherwise excess rendered fat will water down the spices and make the pan liquid greasy.
- Pour liquids around the roast rather than directly over the top to preserve the dry rub adherence.
- Shred the meat while it is still hot and toss it with the reserved cooking liquid immediately to retain moisture.
- Store leftover shredded pork in an airtight container with its juices for up to four days in the refrigerator.
Proper sequencing matters when assembling sandwiches; toast the buns on a skillet using medium heat until golden brown to prevent the barbecue sauce from making the bread soggy. Managing moisture levels guarantees a better texture without requiring additional ingredients.
