Slow Cooker Pulled Pork
Pulled pork is an easy and delicious dish perfect for any occasion. This recipe creates flavorful, fall-off-the-bone tender slow cooker pulled pork.
Pulled pork is an easy and delicious dish perfect for any occasion. This recipe creates flavorful, fall-off-the-bone tender slow cooker pulled pork.
- Carbohydrate 5.80282407611539 g
- Cholesterol 127.5 mg
- Fat 115.20171 g
- Fiber 0.971150024913251 g
- Protein 11.40275 g
- Saturated Fat 42.2485725 g
- Serving Size 1 1 Serving (246g)
- Sodium 1224.72415363503 mg
- Sugar 4.83167405120214 g
- Trans Fat 5.435255 g
- Calories 1110 calories
Step-by-step
- Place pork in the slow cooker and season with salt, vinegar, garlic powder and liquid smoke. Cover and set to high 6 hours. Remove pork and transfer onto a large dish; reserve all the liquid into a cup and set aside.
- Shred the pork with two forks and put it back into the slow cooker along with about 3/4 cup of the reserved liquid and the BBQ sauce (for every 3 oz cooked pork, I used 2 tbsp BBQ sauce). Cook on high one more hour.
Operating within a six-hour high-heat window demands precise moisture control, or the meat dries out before shredding begins. Boneless cuts release natural juices, but adding red wine vinegar and liquid smoke directly to the raw surface accelerates the breakdown of collagen. Sliced onions placed at the base create a physical barrier preventing scorching against the ceramic insert. Removing the pork after six hours to drain excess liquid is mandatory. Leaving all accumulated fat and water inside dilutes the barbecue sauce during the final one-hour heating phase. Two forks pull the muscle fibers apart efficiently only when the internal temperature drops slightly from the initial heat. Reserve three-quarters of a cup of cooking liquid to rehydrate the shredded strands. Cooked pork stored below four degrees Celsius in airtight containers remains safe for consumption up to four days. Monitor the second hour closely to prevent the sugars in the barbecue sauce from caramelizing into a bitter crust.
