Slow Cooker Pulled Pork (2024)

FAQs

Why is my pulled pork still tough in the slow cooker? ›

It's because you haven't let the collagen break down. Extend the cook time, make sure there's enough liquid and keep an eye on the dish.

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.

Cover and cook on LOW (recommended) 8 hours or high for 4-5 hours, until pork is tender and shreds easily with a fork.

You don't technically HAVE to add liquid into your slow cooker for pulled pork because the pork will generate moisture. However, we do recommend adding some kind of liquid to the crock pot to make sure things stay nice and moist.

If your pork is tough to pull then it wasn't completely done. Even when slightly undercooked the pulled pork will be great, however it will never match the taste and texture of perfectly done pork as indicated above. Every piece of meat is different, and therefore each will cook differently in some manner.

At around 2 hours, your pork chops will be cooked through (145°F) and have a texture similar to chicken breast — tender, but firm. Between 3 to 6 hours, the chops will have a texture closer to pulled pork; it will be easy to cut with a fork and will pull easily from the bone.

Once everything's in the slow coooker, turn it onto low and cook it until the pork shreds easily when poked with a fork. You don't want it to be soft to the point of mush, though—it should still have a little heft to it, but it should shred and tear easily and be nice and tender when you pop it in your mouth.

Recipe FAQ's

Slow cooked pork in the oven will make its own pan juices. So, there is no need to add liquid. In fact, you will need to drain off the liquid pan juices into a container to save for later so that they do not dilute any BBQ sauce. These pan juices can also be added back later to keep it moist.

Set the cooker to low; the high setting will boil the meat instead of braise it, so it's only a quicker trip to an undesirable outcome. Pork shoulder self-bastes and stays moist, and is nearly impossible to overcook. After the meat is done, the fat can be skimmed off the braising liquid.

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. Cover and cook on low until the meat is tender and pulls apart easily.

Do you let pulled pork rest before shredding? ›

Allow pork butt to rest for as little as 30 minutes to as long as 5 hours; however, the ideal resting period to rest pork butt is between 1 and 2 hours. This gives the meat enough time to relax and allows the juices to redistribute throughout the meat.

Return pork to the grill (or smoker) The pork is finished cooking when it pulls apart easily and reaches an internal temperature of 190 to 195 degrees F, about another 1 to 2 hours. Let rest for 1 hour, then unwrap the pork butt and pull the bone out.

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.

Additionally, spray chicken broth or apple juice on the meat to prevent it from losing more moisture in the crockpot. To add a strong flavor during the process, white wine can also be sprayed. You can shred the pork during smoking or in the crockpot.

Close the Proofer and allow the pork to cook for a total of 10 or 11 hours. Midway during the slow cook process you can turn the pork over once. After 10 hours check the interior of the pork with a thermometer. We recommend a temperature of 195-200 °F / 90-93 °C for tender, juicy pork which pulls apart easily.

To achieve tender and flavorful pulled pork, it's best to cook it slowly for a long time until it's easy to shred.

Yes, if you cook a pork roast for too long, it can become tough and dry. Pork is a delicate meat that should be cooked to an internal temperature of 145 degrees Fahrenheit to be safe to eat. If you cook it to a higher temperature, the meat can become dry and tough.

Make a mushroom, cream sauce, add the pork, just long enough for it to rehydrate and serve over pasta or mashed potatoes. Butter will make it oily, you want some liquids. Bbq sauce helps. Asian sauces with water/stock and corn starch helps.