35 Comments | Jill Winger |Last Updated: June 13, 2023
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This is one you just can’t mess up.
No really. I dare you to mess it up. You can’t.
And it’s a recipe you’re going to love if you’re buried in pork shoulder. (OK, so maybe that’s not a common problem, but it’s a ‘thing’ around here…)
I’ve been digging through my freezer lately and realized I have a LOT of pork shoulder in there. That’s great, but also somewhat problematic considering our current pair of piglets will be ready to butcher this fall and freezer space will quickly become very scarce.
Thankfully, my favorite way to preparepork shoulder is a no-brainer, and it’s ideal for your summer BBQs and get-together. Because you can only eat hamburgers so many times, amen?
This simple recipe takes a tough (yet economical) cut of meat and turns it into something you’ll be proud to serve to guests. Plus it’s super non-fussy, which is EXACTLY what I need during the hectic summer months.
If you cook it longer than the prescribed time, that’s fine.
If you want to cook it a day ahead of time, that’s fine.
If you want to adjust/change the seasonings, that’s fine.
Heck, if you even want to start with afrozen pork shoulder in the slow cooker, that’s fine too.
I’m telling ya, definitely add this one to your quick-and-easy arsenal.
1 pork shoulder (mine are usually in the 3-6 pound range. I always use bone-in shoulders, but boneless will work, too)
1 cup beef or chicken stock (here’s how to make it)
1 onion,chopped into chunks
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon salt (I use Redmond Salt)
1/2 teaspoon pepper
Combine the spices in a small bowl, then rub liberally over the pork shoulder. Place the shoulder and onion in a slow cooker, and pour in the stock.
Cook on low for 8-12 hours, or until the meat is ultra-tender and falling apart.
Remove the meat from the slow cooker and allow it to cool long enough for you to comfortably handle it.
Separate the meat from the fat and bones, and then shred it.
TIP: I have found using the paddle attachment of my KitchenAid mixer makes shredding a breeze. Add several cups of meat chunks to the bowl, then beat on low for 30-60 seconds until it is shredded. Much easier than the two-fork method.
Taste and add more salt/pepper if needed.
Now you have options. Lots of options:
Your Pulled Pork Options:
Pour the cooking liquid through a strainer to remove any fat globs or bone fragments, then place the strained liquid and the shredded meat back into the slow cooker and keep warm until serving.
Or add your homemade maple BBQ sauce to the pork instead of the strained cooking liquid for BBQ flavor.
Or cook the pork shoulder one day, shred it, and refrigerate it. Then plop it back into the slow cooker on the ‘warm’ setting when you’re entertaining guests the following day or if you need a super quick supper.
This makes the best-ever company meal when served alongside homemade potato salad or coleslaw. Folks can eat it on buns or just alone with BBQ sauce.
Here’s my homemade whole wheat bun recipe. But I was totally lazy and used store-bought buns when I took the photos for this post. Ahem.
Use it in cumin pork tacos or as a pizza topping.
Cook up TWO pork shoulders (I can usually jam two into my slow cooker) and freeze the leftovers. Or incorporate multiple recipes calling for shredded pork into that week’s meal plan. The simple seasonings of the initial recipe make it super versatile.
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Slow Cooker Pulled Pork Recipe
Author:The Prairie Homestead
Category:Main Dish- Pork
Ingredients
1 pork shoulder (mine are usually in the 3–6 pound range. I always use bone-in shoulders, but boneless will work, too)
1 cup beef or chicken stock
1 onion, chopped into chunks
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon salt (I use Redmond Salt)
1/2 teaspoon pepper
Instructions
Combine the spices in a small bowl, then rub liberally over the pork shoulder. Place the shoulder and onion in a slow cooker, and pour in the stock.
Cook on low for 8-12 hours, or until the meat is ultra-tender and falling apart.
Remove the meat from the slow cooker and allow it to cool long enough for you to comfortably handle it.
Separate the meat from the fat and bones, and then shred it.
TIP: I have found using the paddle attachment of my KitchenAid mixer makes shredding a breeze. Add several cups of meat chunks to the bowl, then beat on low for 30-60 seconds until it is shredded. Much easier than the two-fork method.
Pull the pork from the fridge to take the chill off while you chop a few onions and smash garlic cloves. Transfer everything to a large slow cooker and add a splash of liquid — water is great, but so is broth, apple juice, or beer if you have them handy.
Your liquid should not cover your pork in the slow cooker: it should only come up about a quarter of the way up the sides. The pork will make more liquid as it cooks, and you need to leave room for that. And 10 hours later, this huge hunk of meat is tender and ready.
I recommended turning the pork at least once to help the meat cook evenly. This can be difficult if you are out for the day while the meat is cooking, in which case try to turn it when you get home and allow another hour cooking time.
The acid from the apple cider and apple cider vinegar help to tenderize the meat while also keeping it juicy and flavorful. The low and slow cooking method makes it fall apart as soon as your fork touches it and shreds beautifully. Eat it on a salad (how I personally love it), over some rice, or even on a bun!
Slow cook for 6-8 hours if you split the meat in half, and about 8-10 hours if you left the pork butt whole. The trick to good pulled pork is cooking low and slow! We want all the collagen and connective tissues to break down and give us that tender, delicious texture.
Water or liquid is necessary to create steam. When cooking meat or poultry, the water or liquid level should cover the ingredients to ensure effective heat transfer throughout the crock. Some manufacturers of slow cookers recommend adding liquid to fill the stoneware 1/2 to 3/4 full.
On low heat, cook for 8-10 hours; on high heat, cook for 5-6 hours. The pork should be fork-tender and easily shredded. Can you overcook pulled pork in a slow cooker? Yes, overcooking can lead to dry, tough meat.
Cooking a lean roast like pork tenderloin in a slow cooker is tricky because it can quickly turn overcooked and dry. We discovered that nestling two tenderloins side by side, alternating the narrow and thicker ends, helped to insulate the meat and prevented it from overcooking.
For simple, juicy pulled pork, you can cook the pork from start to finish in the slow cooker instead of searing. — Don't worry about overcooking. It's pretty much impossible to mess this one up. If you go an hour longer than you'd intended, your pork will probably end up even more tender.
The pork is done when it's so tender that it literally flakes apart when you poke it with a fork and falls off the bone. In a slow cooker: In a 5-quart or larger slow cooker, combine the meat, any vegetables, and liquid. Cover and cook on HIGH for 5 to 6 hours or LOW for 8 to 10 hours.
Worgul recommends placing the pork in the slow-cooker fat side up. The fat will render thoroughly during the cooking process and by placing the meat fat side up, it makes it much easier to remove excess fat before serving. "The cooker will be nearly filled with fat and liquid after hours of cooking.
If you have reserved juices then pour that evenly over the top of the pulled pork. I often use these juices when I first serve the meat so it's common to now have any juice left when it's time to reheat. No problem! Add a stick of butter to the top of the meat.
Stir in 1 ½ teaspoons salt, bay leaf, thyme, rosemary, apple cider and chicken broth. Nestle the pork shoulder in the pot (fat-side up). Cover the pot. Roast the pork shoulder in a 325°F oven for about 3-3 ½ hours, basting with cooking liquid every hour or so (if possible).
We use brown sugar, onion powder, garlic powder, cumin, smoked paprika, a good amount of salt & pepper, and a pinch of cayenne! Make sure you use all of the seasoning! Also, really rub it into the pulled pork, get all of the nooks and crannies!
The slow cooker is used for moist cooking only. Yes, it's generally recommended to add some liquid when cooking pork in a slow cooker to prevent it from drying out and to help distribute flavors. You can use broth, wine, barbecue sauce, or even just water depending on the recipe you're following.
Introduction: My name is Wyatt Volkman LLD, I am a handsome, rich, comfortable, lively, zealous, graceful, gifted person who loves writing and wants to share my knowledge and understanding with you.
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