Slow Cooker Root Beer Pulled Pork (2024)

FAQs

Why put root beer in pulled pork? ›

What does root beer do to pulled pork? Root beer is lightly acidic, and that acid breaks down the tough fibers in the meat, which tenderizes it. The sweetness of the soft drink complements the pork without adding a root beer flavor, and the sugar caramelizes the edges.

Pour the water, around, but not on top of, the pork. Scatter the garlic and onion around the pork. Cover and cook on the LOW setting until the meat is tender and can be easily shredded, 10 to 12 hours.

In my opinion the best liquid to use in the crock pot with the pork butt is chicken broth.

If it is expected to be served within a few hours after smoking, it is better to store it in a crockpot set at the lowest possible temperature. Additionally, spray chicken broth or apple juice on the meat to prevent it from losing more moisture in the crockpot.

The gelatin also thickens a bit as the meat cools during the rest, so more of it stays in the meat when sliced or pulled. Many competition barbecue teams will wrap briskets and pork butts in aluminum foil during the final stages of cooking and add broth, juice, or other flavorful concoctions to the foil package.

The difference is the time it takes to reach that temperature. Low: 7-8 hours to reach the simmer point. High: 3-4 hours to reach the simmer point.

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.

The 2:1 ratio uses just enough liquid to make the pork succulent without entering the mushy category. Using too much liquid runs the risk of diminishing the flavors that you've added to the pork.

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.

Why is my crockpot pork not shredding? ›

The most common reason I see this happen is because you're using the wrong cut of meat, not adding enough liquid, or cooking for too short or too long of a time. We recommend using a pork shoulder roast or Boston butt, adding at least 1 cup liquid to the slow cooker, and cooking for a range of 6 to 8 hours.

Common Issues While Making Pulled Pork

Meat Not Tender Enough: Pulled pork needs to be cooked long enough for the connective tissues to break down. If the meat isn't tender, it likely hasn't cooked for a sufficient time.

Soda drinks like root beer are quite acidic because of phosphoric and citric acids. They also contain carbon dioxide, aka bubbles. Their low pH (high acidity) gets down into the muscle fibers enough for the balance you want — enough to break down some of the proteins without dissolving your meat into a mushy texture.

It's the carbonation and flavoring you want from sodas like root beer or cola—the syrupy body isn't necessary. Soda belongs in your cooking, folks, and we've got some ideas on how to make it really pop. Cola's high acidity and caramel flavor makes a surprisingly good meat tenderizer.

Beer is a great ingredient to use in braising and slow cooking. Especially with something like a pulled pork or shredded chicken, since you want it tender and juicy. It helps the collagen in the meat break apart, making it more tender.

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!