Tender and Flavorful Pulled Pork Made Easy
- Carbohydrate 6.65482333333333 g
- Cholesterol 202.608 mg
- Fat 45.8010083333333 g
- Fiber 1.68660003248851 g
- Protein 58.4227566666667 g
- Saturated Fat 16.0488283333333 g
- Serving Size 1 1 Serving (358g)
- Sodium 945.604333333333 mg
- Sugar 4.96822330084483 g
- Trans Fat 4.58138866666665 g
- Calories 685 calories
Step-by-step
- Combine pepper,salt,cayenne, mustard, cumin and paprika in a bowl then massage into the pork to until completely covered.
- Place pork in deep tray or dish and fill 1/3 up the side of the pork with apple juice. (do not pour on top of the top of meat. it will wash off the rub)
- Allow it to sit for a few hours before cooking.
- Cover bottom of crockpot with 1 of the sliced onions then place pork on top.
- Cover the pork with the 2nd sliced onion.
- Pour juice from refrigerated container around pork.
- Cook on low for 10hrs.
- Remove pork from crock pot / allow time to cool and shred with forks, pick out bone and excess fat
- Discard juice, drippings and onions from crockpot then return shredded pork and add favorite bbq sauce.
- Serve on a fresh bulky roll with Cole slaw
Applying liquid smoke directly to meat creates acrid spots because concentrated wood distillates require dilution or careful distribution to flavor proteins evenly. Dense cuts of pork demand precise handling to break down connective tissue without drying out the interior muscles. Success relies on maintaining steady low heat over a ten-hour period while managing the moisture barrier at the base of the slow cooker.
Mastering the Cook
Massaging the spice blend into a bone-in roast requires firm pressure to adhere the coarse spices before the meat encounters any liquid. Pouring apple juice around the base rather than directly over the top preserves the paprika and cayenne crust. Layering sliced yellow onions beneath and above the pork protects the exterior from scorching against the ceramic vessel walls while adding aromatic steam to the cooking environment. Discarding the accumulated cooking liquid before shredding prevents waterlogged meat, allowing barbecue sauce to cling to the pork fibers without dilution. Pulling the pork while warm ensures the muscle strands separate cleanly around the bone.
- Substitute the pork loin with a Boston butt at a one-to-one ratio for higher fat content and better moisture retention.
- Keep the slow cooker covered for the entire ten-hour duration to maintain a consistent internal ambient temperature.
- Store shredded leftovers in an airtight container in the refrigerator for up to four days.
