Slow Cooker Pulled Pork
Great BBQ'ed flavor without the hassle of sparking up the slow smoker. A great winter pick-me-up when you're had enough of the snow and are craving the flavors of summer. I serve this with a 4 bean salad and broccoli slaw. I can easily feed 8 people with these three dishes for well under $15.
Great BBQ'ed flavor without the hassle of sparking up the slow smoker. A great winter pick-me-up when you're had enough of the snow and are craving the flavors of summer. I serve this with a 4 bean salad and broccoli slaw. I can easily feed 8 people with these three dishes for well under $15.
- Carbohydrate 134.049258126222 g
- Cholesterol 72.576 mg
- Fat 11.4522600000128 g
- Fiber 2.29203747390451 g
- Protein 29.1373750002822 g
- Saturated Fat 3.62760287500227 g
- Serving Size 1 1 Serving (298g)
- Sodium 813.392281250437 mg
- Sugar 131.757220652317 g
- Trans Fat 1.44754512500386 g
- Calories 752 calories
Step-by-step
- Bring pork loin to room temperature.
- Remove as much fat from loin as possible without removing too much of the meat.
- In a bowl mix the celery salt, black pepper, chili powder, garlic powder, ground ginger (optional. My in-laws love this with ginger, my kids don't), and brown sugar.
- Mix well and coat pork loin completely with seasoning.
- Place pork loin in slow cooker.
- Add water and vinegar.
- Cook on high for 4-5 hours, or on low for 5-6 hours. (If you can cook the pork loin for 6 hours, you will get the most flavor and the best from the meat).
- Remove the meat from the slow cooker and drain the liquid.
- Return the pork loin to the slow cooker, pull apart with two forks (or your hands if the loin is cool enough to handle), add BBQ sauce and mix well.
- Serve on toasted Onion Hamburger Buns, with extra BBQ sauce slathered on both the top and bottom bun.
Beyond the Spice Rub
The ingredient list details a standard dry rub and cooking liquid, but it omits how pork loin behaves under prolonged moist heat. Because a boneless pork loin lacks the internal fat and connective tissue of a pork shoulder, it requires careful monitoring to avoid dryness. Cooking the roast on low for the full six-hour window allows the muscle fibers to relax fully without seizing up in the surrounding apple cider vinegar and water mixture.
Freezing and Storage Protocol
Shredded pork stores exceptionally well for meal preparation. Transfer the shredded meat into heavy-duty freezer bags, press out all excess air to prevent freezer burn, and submerge it in its own cooking juices to retain moisture during storage. Properly sealed pulled pork will maintain its quality in a freezer set to zero degrees Fahrenheit for up to three months.
Reheating for Optimal Texture
To restore chilled or thawed pulled pork to its freshly cooked state, avoid the microwave, which dries out lean meat rapidly. Place the pork in a covered Dutch oven with two tablespoons of water or extra barbecue sauce, heating it gently at 325 degrees Fahrenheit until steaming throughout. This measured thermal transfer warms the center evenly while keeping the exterior tender.
