What Cut Of Pork Is Best For Pulled Pork Sandwiches?

What is the best cut of meat for pulled pork? Pork shoulder is ideal for pulling purposes. It has an optimum fat content that yields to create tender, melty meat, but it’s essential you cook it slowly to allow the protein to break down properly.

What are the best sides with pulled pork?

  • Potato salad, cole slaw, baked bean, pinto beans, corn bread, fried okra, fried potatoes, onion rings and jalapenos are some favorite sides for pulled pork.

Can you use any cut of pork for pulled pork?

Choose the Cut Unlike brisket, pulled pork can be made from any fatty pork roast or from a. High in fat and connective tissue, the shoulder is the most flavorful part of the hog. The pork shoulder is typically cut into two parts, the Boston butt and the picnic roast.

Can you use pork loin instead of pork shoulder for pulled pork?

Just because they are cheaper than other meats like beef, doesn’t make them any less tasty! Pork loin and shoulder meat can be used in a wide variety of popular dishes such as pulled pork, pork steak, and roasted pork.

What makes the best pulled pork?

When it comes to pulled pork, most experts agree that the pork butt, also known as the Boston butt, is the best choice due to its tenderness, texture, and flavor. The pork shoulder is one of several large muscle groups called primal cuts.

Is pork shoulder the same as pork butt?

Both come from the shoulder of the pig, but pork butt is higher on the foreleg, while pork shoulder is farther down. As relatively tough and fatty cuts, both benefit from long, slow cooking methods such as roasting, stewing, and braising. But the cuts are different enough that we generally prefer pork butt.

What cut of pork is similar to pork shoulder?

The ultimate substitute for one specific pork shoulder cut is, of course, a different pork shoulder cut. Alternatively, pork leg (ham), top loin roast, and top leg work just as well. For a pork-free alternative, lamb shoulder or beef brisket are the best replacements.

Which is better pork loin or pork tenderloin?

Pork tenderloin is one of the leanest, most tender cuts of meat on the market, so it can also be a little spendy. Pork loin, on the other hand, can often be a bargain choice if you’re looking for a tender cut of meat that cooks well for a crowd.

What can I use instead of pork shoulder for pulled pork?

Boneless Pork Shoulder Substitute:

  • Pork Butt. Pork butt also goes by the name of Boston butt, and it has an intramuscular fat, and fat is properly marbled around.
  • Pork Roast. Another substitute for pork shoulder is the center-cut pork roast in the boneless form.
  • Ribeye Steak.
  • Loin Steaks.
  • Pork Escalopes.

What is the secret to pulled pork?

To prevent it from becoming too dry (a mishap that often befalls even pulled pork experts!), choose one large cut of meat. The secret, in this case, is to reduce the amount of meat surface exposed to the heat, which is the part most prone to dryness, while preserving the moisture within.

Can you use tenderloin for pulled pork?

What is the best cut of meat for pulled pork? Pork shoulder or pork butt are often used for pulled pork. You can also use pork tenderloin (like this recipe) for a leaner cut of meat!

Is Boston butt good for pulled pork?

What is this? In your grocery store, you will usually find this divided into two cuts, the Boston butt (cut of pork that comes from the upper part of the shoulder from the front leg ), and the picnic roast. Either of these cuts are good for pulled pork, but I prefer the Boston butt.

Can I use boneless pork shoulder for pulled pork?

Pulled pork is best made from the shoulder of the pig. It’s a muscular area, but when cooked low and slow all the sinew and tendons melt and the meat falls apart in juicy shards. You can use any part of the shoulder —I like to try and get a cut with bones in it for added flavor and nutrition, but it’s not essential.

What kind of pork is used for carnitas?

Carnitas — which means “little meats” in Spanish — is a Mexican pork dish. An inexpensive, heavily marbled cut of pork, such as boneless Boston butt, pork shoulder or picnic ham, is braised or simmered for several hours with seasonings and lard until it is so tender that is can be shredded.

Is Boston butt the same as pork butt?

Pork butt, also known as Boston butt or pork shoulder, is a cut of meat from the upper portion of a pig’s front shoulder. It’s a relatively inexpensive and forgiving hunk of meat that you’ll most often see served as pulled pork in barbecue restaurants.

The Perfect Pulled Pork Starts With the Right Cut of Meat

Pulled pork is one of those meals that many home chefs avoid making. When you consider the reputation it has earned in the Southern United States, it might be scary to approach. For the greatest pulled-pork sandwiches, people travel far and wide, and some spend years perfecting a recipe that has earned them awards. Pulling pork may appear to be a difficult dish to learn, but it is actually one of the simplest barbecue recipes to master. Smoked and barbecued pulled pork is an excellent location to begin learning about smoking and barbecue for a variety of reasons.

Even if you undercook it (within the confines of safety), it will still be tasty even though it will be tough.

When you cook pork, you have the opportunity to hone your barbeque abilities while also enjoying your blunders.

The Shoulder Cut

The shoulder is the most often used cut for creating pulled pork. Essentially, the pork shoulder is comprised of the whole front leg and shoulder of a pig. The Boston butt (also known as the Boston roast) and the picnic roast are the two pieces that you will often find at your local grocery shop. However, contrary to what the name indicates, the butt is derived from the top section of the front shoulder of the pig, rather than the rear of the pig. A fully cooked pork shoulder should weigh between 12 and 16 pounds, depending on its size.

Pork shoulder does not dry up as rapidly as other cuts of meat because of the high concentration of fat marbling.

The fat will also melt away throughout the lengthy hours of smoking, allowing the meat to remain moist and flavorful.

The Spruce Tree

Boston Butt vs. Picnic Roast

If you are unable to get a whole pork shoulder at your local grocery shop, you may substitute one or both of these cuts and still have exactly what you want. Both the Boston butt and the picnic roast will weigh between 6 and 8 pounds each, but the Boston butt will have less bone than the picnic roast because of the way it is prepared. The picnic cut is available with or without the bone, and for the finest flavor, you should choose one that has the bone. The butt is the favorite cut for competition chefs, and it is also the cut that the majority of people are using on their backyard barbecues these days.

A regular rectangular form makes it easy to handle, and it is lightweight. Despite the fact that the picnic is more like an unprepared ham, it is as effective for pulled pork.

Preparing the Meat for the Smoker

If you have a full pig shoulder, a Boston butt, or a picnic roast, the meat you pick should contain a substantial amount of fat in order to make preparing it for smoking as simple as possible. If you want to add flavor, you may brush it on before putting it in the smoker, or you can just put it in the smoker right out of the package—just make sure there are no loose parts of fat or skin and clip them off first. Large, thick portions of fat should be cut down to a thickness of 1/4 to 1/2 inch, depending on their size.

Watch Now: The Best Meats for Smoking

To flavor a large piece of meat with a rub, apply it liberally—remember that you are aiming to flavor a huge piece of meat (or two smaller pieces). To season the pork, first take a piece of pork that has been stripped of any extra fat and skin, then rinse it with cool water and pat it dry. Then sprinkle the rub all over the surface of the meat, rubbing it in a little to incorporate it. Take care to coat each and every portion of the pork shoulder with the rub—pig shoulders can have a highly uneven surface, so apply the rub from every aspect.

Wrap the seasoned meat in plastic wrap and leave it in the refrigerator overnight to bring out the greatest taste.

The Best Cut of Pork for Pulled Pork

It is one of the most gratifying dinners available when pulled pork is prepared properly. What I’m talking about is very soft pork coupled with somewhat chewy bark, smokiness that adds flavor without being overpowering, and salted but not too salty. You know what I’m talking about. Pulled pork is ideal for a variety of occasions, including cookouts, evening dinners, and holidays, to mention a few. In addition, it freezes well and makes excellent leftovers. While it comes to selecting the best pig for pulled pork, there are just a few alternatives to consider, but there are a number of elements to consider when making your selection.

Here’s to the most delicious pulled pork you’ve ever had.

What is pulled pork?

A basic sandwich with some sauce and coleslaw, or served on its own, is all that is required to serve pulled pork. Pulled pork is just shredded pork that is commonly smoked or slow-cooked to get a soft texture. Pulled pork has a long and illustrious history in most of the southern United States, with variations in rubs, sauces, and cooking ways varying from state to state and city to town. BBQ culture is notably popular in Memphis, the Carolinas, and Texas, all of which are known for their pulled pork and barbecue traditions.

What is the best cut of meat for pulled pork?

Almost all experts say that the pig butt, also known as the Boston butt, is the greatest choice when it comes to pulled pork because of the softness, texture, and taste it provides. Prime cuts of pork include the pork shoulder, which is one of many big muscular parts referred to as primal cuts. Primary cuts are further subdivided into sub-primal cuts, the titles of which are more typically seen in a retail context. When it comes to the pork shoulder primal cut, you have two options: the pig butt or the picnic shoulder, which is placed right below the swine butt and tends to be more muscley and solid in consistency.

This is especially true for beef.

If, for whatever reason, you are unable to locate a Boston butt, the picnic shoulder is the next best alternative. While you may need to simmer it for a bit longer and employ more moisture-heavy cooking methods to get it to the desired consistency, it will get you the majority of the way there.

Best practices for choosing the best meat for pulled pork

After you’ve learned about your alternatives, it’s time to talk about quality. Here’s what to look for when selecting a pork shoulder for your recipe:

Look for a good fat to meat ratio.

However, you don’t want it to be too fatty to the point where the texture degrades and you have to spend a lot of time cleaning it after cooking it. While purchasing a pig shoulder, it is common to find a “fat cap” on one side, which is natural and frequently beneficial for flavor. However, when inspecting the flesh, make sure there is a good balance between muscle fibers and fat. You’ll become better at this with practice, so you may put your confidence in your butcher for the time being.

Choose meat from healthy pigs.

It’s not a secret anymore. Pigs from small-scale, natural farms tastes better than pork from industrial farms. It is more flavorful and has a better texture when your pork is devoid of chemicals and preservatives and the pigs are fed a healthier diet throughout their lives, as is the case with organic pork. There isn’t anything that can replace it.

Make sure it’s fresh.

Purchasing pork that has been sitting in the freezer for several months will not yield the greatest results. Look for dynamic, energetic meat processing plants that take pleasure in their products’ quality. Try our heritage pork shoulder roast, which is free of GMOs and made with care by small Missouri farmers.

How to cook pulled pork like a pro

Let’s go on to the more interesting portion. Here are a few “trade secrets” that the staff at US Wellness Meats has gleaned throughout the course of the company’s history.

1. Make your own rub, and go heavy on the application.

Rubs are exceptionally forgiving. You’ll be OK as long as you have sugar, salt, paprika, and pepper in some form or combination. Have a good time playing with your rub, and don’t be afraid to use a lot of it on your pork shoulder. Apply a generous quantity of product and adjust the amount according to the size of your cut.

2. Don’t put your meat on the smoker straight from the freezer.

Allow your pork shoulder to come to room temperature in the refrigerator before smoking it. Cold meat has the potential to burn, leaving you with a crisp surface and a raw inside.

3. Trim the fat cap and other parts of the shoulder as needed.

You can remove any area of the shoulder that is solely cartilage, webby, or tough, and leave the rest of the shoulder alone. You are not need to do so, but if you want to avoid too chewy pieces, it is recommended that you do so.

4. Consider injecting larger cuts of meat with a marinade instead of a soak.

Large slices of meat are difficult to marinate because marinades cannot permeate them. Instead, consider using a meat injector to inject the braising liquid straight into the meat, saving time and effort.

5. Consider layering your rubs for optimal texture.

A fine grain rub that soaks into the meat, followed by a rougher grain rub, is a terrific technique to add flavor on the inside while creating a crispy bark on the exterior of a rib roast.

6. Aim for getting as much surface covered by the smoker/grill as possible.

The greater the amount of grill surface area that your meat comes into contact with, the more amazing bark and smoke flavor you’ll receive.

7. Use oil to give the meat some color and help the rub stick before smoking.

Don a pair of disposable gloves and brush a thin layer of olive oil or another fat source onto the pork shoulder before grilling it. This will aid in the adhesion of your rub to the meat.

8. Double wrap the meat in aluminum foil mid-way through cooking.

When the fat “bark” starts cracking and releasing some of the juices, it’s time to wrap it in aluminum foil and bake it for another 30 minutes.

This will catch all of those delectable juices and allow them to bast the meat for the next several hours.

9. Remove the meat when it’s finished.

Once you are able to easily lift or move the shoulder blade bone, your shoulder is done for the day. Pulling at the blade while wearing gloves to avoid burning yourself (assuming your shoulder is bone-in). The moment it begins to give way easily, you know it’s time to remove it from the wall.

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10. Let your pork shoulder rest (or not?).

The primary purpose for allowing the meat to rest is to keep the moisture in the flesh. That’s a good strategy if you don’t intend to eat the meat right away; however, if you intend to serve it right away and have saved all of the juices that spilled into the aluminum foil, you can simply pour and mix those juices back into the pulled pork to achieve the same effect without having to wait thirty minutes.

Our favorite pulled pork recipes

Finally, here are a couple of our favorite recipes to share with you. Several of the recipes do not need the use of a grill, in case you do not have one or are unable to grill at the time of writing. While using a pressure cooker is certainly the best method, it is still feasible to make wonderful pulled pork without one.

1.Simple Smoked Pulled Pork Butt

It’s certain that this will provide you with the flavor you’re looking for. You may think of this as the ideal foundation for smoking pulled pork.

2.Sous Vide BBQ Pork Shoulder

Before creating the bark in the oven or grill, this recipe employs a sous vide to ensure that the interior temperature is perfectly controlled. If you don’t have access to a smoker or want a version that is a bit less hands-on, this is an excellent choice for you.

3.Slow Cooker Texas Pulled Pork

Use a crock-pot recipe for the quickest and most convenient pulled pork preparation. Despite the fact that there isn’t much to it, if you use the appropriate ingredients and rub, you may still come away with some delicious pork sandwiches.

4.Oven-Roasted Pulled Pork

Using a dutch oven for the sear is a fantastic option if you are limited in your cooking equipment. A big cast-iron skillet might also be appropriate. They also include beer in this recipe to give it a little more kick!

5.Competition Style BBQ Pulled Pork

Check out this recipe from Traeger Grills if you want to take your pulled pork to a higher level of sophistication. In order to prepare Competition Style BBQ pulled pork, you must be more creative with your meat preparation and use different portions of the hog to create different style slices of pork.

Next steps for perfect pulled pork

All that remains is for you to start cooking as soon as you have selected the appropriate pork shoulder. Pulled pork is quite forgiving when it comes to specific spices, rubs, and sauces. Prepare your non-GMO pork shoulder by smoking it over an open fire in your smoker. All of our heritage pork products are derived from animals farmed in Missouri by a cooperative of small family farms who share a common vision. They are reared in a healthy habitat that allows them to hunt for food in a sustainable manner.

There are no antibiotics, no genetically modified organisms, and no hormones!

Nathan Phelps

A writer, ethical foodie, and outdoors enthusiast from in Nashville, Tennessee, Nathan Phelps has a passion for the great outdoors.

He divides his time between assisting sustainable companies in acquiring new consumers and keeping up with his ever-growing list of interests, which include playing the guitar, making bread, and inventing board games, among others.

Crock Pot Pulled Pork Recipe {with Dr. Pepper}

Dr. Pepper Crock Pot Pulled Pork is a delicious method to feed a large group of people. This slow cooker pulled pork recipe is simple, tender, and tasty, and it is always a hit with the family. This dish takes about 5 minutes to prepare and is excellent for throwing into the crock pot before leaving to work. Bring a slow cooker full of delicious, juicy pulled pork to your door when you get home, and use it to make sandwiches or serve as a topping for baked potatoes or Mac & Cheese Casserole.

Crock Pot Pulled Pork is Easy and Versatile

Pulled pork in the Crock Pot is a family favorite that’s simple to prepare. Make everything in the Slow Cooker, then place the pulled pork on crusty buns and top with fresh handmade coleslaw for a dinner that will be a hit with everyone. This slow cooker pulled pork is ideal for a Sunday dinner, tailgating, or even a party (served on slider buns or heaped on top of roasted sweet potatoes). Because it cooks in the slow cooker, it is ready whenever you are, making it a simple dish to prepare. Slow Cooker Pulled Pork Bar: If you are serving a large number of people, you can easily turn your slow cooker pulled pork on low to keep it warm until guests are ready to eat it.

What Kind of Pork for Pulled Pork?

While some people use a tenderloin for pulled pork, since it is so lean, it may rapidly become dry and harsh (it is better suited for medium-rare or medium-high cooking). A pork roast with loads of excellent fat marbled throughout gets extremely soft in the Crock Pot, just like most other slow cooker dishes do! Pork shoulder is the greatest piece of pork to use for pulled pork recipes. It can be referred to by a variety of names (and names can vary by location). When I’m shopping for pork, I seek for boneless cuts (bone in still works just fine, may need a little bit extra time but not much).

  • Shoulder butt roast
  • Shoulder roast
  • Blade roast
  • Pig butt
  • Boston butt
  • Picnic roast
  • Pork steaks (which are pieces of pork butt)
  • Shoulder butt roast

How to Make Pulled Pork in the Crock Pot

  1. Onion slices should be used to line the bottom of the Crock Pot. Season the pork roast with salt and pepper before placing it in the slow cooker (see recipe below). Pour Dr. Pepper (or Rootbeer) over the top and set the Crock Pot to work its magic for many hours. Once the chicken is done, shred it with two forks and add it back to the pan with the juices. Serve on crusty bread with more barbecue sauce if desired.

How Long to Cook Pulled Pork in the Crock Pot

The recipe that follows is for a 4 pound boneless pork roast. If you are pressed for time, chop the pork into 3′′ cubes instead of slices. Cooking time should be increased if your pork is not fall-apart tender; if it is not, add some more time. Slow cooker pulled pork requires only a few simple ingredients to produce a dish that is both tasty and easy to prepare.

What to Serve with Crock Pot Pulled Pork

  • A quick and easy recipe for classic cole slaw
  • Dill-pickle cole slaw
  • Creamy cucumber salad
  • Corn on the cob cooked in a Crock-Pot
  • Baked beans
  • A fresh corn salad

Dr. Pepper Crock Pot Pulled Pork Recipe

Preparation time: 5 minutes Preparation Time4 hours Time allotted: 4 hours 5 minutes Servings8servings Dr. Pepper Slow Cooker (Dr. Pepper Slow Cooker) Pulled Pork is a fantastic dish to feed a large group of people. It’s simple, delicate, and delicious, and everyone who tries it raves about it!

  • BBQ sauce (to taste), 1 pork butt/pork shoulder roast (4-5 lbs), salt, pepper, and garlic powder
  • 1 onion (sliced optional)
  • 1canDr. Pepper
  • 34 cupbarbecue sauce (to taste)
  • Rollscoleslaw (to serve)

FollowSpend with Pennies on Pinterest for more information.

  • Place the onion in the bottom of the slow cooker and set the slow cooker to low. Season the exterior of the roast with salt, pepper, and garlic powder
  • Cook until the roast is done. Fill a slow cooker halfway with Dr. Pepper and simmer on high for 4-5 hours or low for 7-8 hours
  • The meat will be very tender. Shred the pork with two forks and return it to the pan with the juices
  • Taste and season with barbecue sauce. Allow for an extra 30-60 minutes of cooking time if desired. Toss on crusty buns and top with coleslaw.

When cooking a large amount of pork, you may want to drain some of the juices before re-incorporating the shredded pork back into the mixture. Rolls are not included in the nutritional information. 276, Carbohydrates: 10, Protein: 30, Fat: 11, Saturated Fat: 3, Cholesterol: 104mg, Sodium: 393, Potassium: 592mg, Sugar: 8, Vitamin A: 70 IU, Vitamin C: 1.4mg, Calcium: 31mg, Iron: 2.1mg (The nutritional information supplied is an estimate, and it will vary depending on the cooking technique and the brands of components used).

The content and photos are protected by intellectual property rights. We invite you to share this dish with your friends and family. It is extremely forbidden to copy and/or paste whole recipes into any social media platform. Please see my photo usage policy, which may be found here.

Slow Cooker Pulled Pork

Slow Cooker Pulled Pork is really simple to prepare and is a fantastic ingredient to have on hand to add protein to meals. We make a batch every week, and after experimenting with various techniques of preparation (such as searing versus no searing), this is the approach I prefer to use. If you ask me, pulled pork is the next best thing to having chicken breasts on hand when it comes to having protein on hand. Pulled pork may be used for a wide variety of dishes. However, even though you can create pulled pork using various ways such as baking in the oven, smoking it in the smoker, or even braising it on the stove for several hours, I believe that using a slow cooker is the most convenient approach by far.

If you don’t already have a slow cooker, the one I bought was a $17 investment(lol) that has served me well for the past five years with no problems.

In addition, you may create a variety of dishes in them, such as Slow Cooker Beef Ragu or Crockpot Buffalo Chicken Dip.

Okay, now let’s get into the specifics of the slow cooker pulled pork recipe.

What Cut of Meat to Use for Pulled Pork:

Pulling pork off a hog shoulder, often known as pork butt or Boston butt, is a traditional method of preparing pulled pork. I like a boneless roast that has been tied, but you could also use a bone-in cut if you wanted to be more traditional. It’s possible to get away with utilizing the top loin boneless roast for a leaner pulled pork; but, the meat will not be as moist as a traditional pulled pork recipe. I’ve included a method for eliminating extra fat from pulled pork in the next section that you might find useful.

How to Make Slow Cooker Pulled Pork:

To begin, season the pork shoulder with salt and pepper. While salt and pepper are fine, I personally enjoy putting on some homemade olive oil. Seasoning with Sazon: Using pineapple juice to cook the pork is another easy seasoning option. Pineapple juice and pork are a fantastic taste combination, so don’t skip this step. Simply combine the other ingredients in the crockpot with a small 6-ounce can of tomatoes. It is not essential to add any liquid to the slow cooker if you are only cooking with a spice blend, as previously stated.

I’ve experimented with searing and don’t believe it makes much of a difference in this case.

I’ve come to the conclusion that it’s not worth the effort, which is good since, let’s face it, searing a 4 pound slab of beef is a hassle.

How Long to Cook Pulled Pork:

Cook the pork for 8 hours on low heat, or until the internal temperature reaches 190 degrees. There will be liquid in the crockpot due to the liquid that the pork released while it was cooking: Transfer the pork to a cutting board and let it aside for 20 minutes to rest. After that, shred it with a fork like follows: If the pork is cooked properly, it should give easily to the fork and come apart effortlessly. Take the leftover liquid out of the crockpot and set it aside. Most of it is clearly pork liquid, but there is a thin coating of fat at the very top, which you can see: You may remove the fat from the measuring cup by placing it in an ice bath and then placing it in the refrigerator until the fat solidifies on top.

Pour the leftover liquid over the meat, passing it through a strainer as you go: (And if you skipped solidifying the fat, you can just pour the liquid through a strainer all over the pork right after cooking).

The pulled pork may be used in a variety of dishes, including pulled pork sandwiches, pulled pork bruschetta, and thisBacon Cheddar Jalapeno Grilled Cheese, among others.

Pull pork is also gluten-free, dairy-free, Whole 30 compliance, low carb, paleo, and keto-friendly, to name a few characteristics. With the pork, I like to serve it with a side of homemade coleslaw.

Slow Cooker Pulled Pork Tips:

Is it possible to overcook pulled pork in a slow cooker? Yes, without a doubt. This may be avoided by first getting a feel for your slow cooker, which might vary in heat intensity and size, as well as the amount of time it takes to cook a meal. You should check the temperature of a 3 pound pork shoulder earlier than you would for a 5 pound pork shoulder since the size of the pork shoulder is less in this case. When the pork reaches 190 degrees Fahrenheit and shreds easily with a fork, it is done.

  1. Continue to cook until the remaining pulled pork is well warmed through, using a tiny quantity of fat such as neutral olive oil, butter, or lard as a medium-high heat source.
  2. According to my observations, the high setting is simply too much for the pork.
  3. If at all possible, keep the volume on a low level.
  4. It does, in fact, freeze wonderfully!

Slow Cooker Pulled Pork

Servings:8-10 Preparation time: 5 minutes Cooking Time: 8 hours Rest Period: 20 minutes Total time: 8 hours and 25 minutes This Slow Cooker Pulled Pork is super simple to prepare and is excellent for midweek dinners!

For the Pulled Pork:

  • 4 pound boneless pork shoulder (often known as pork butt)
  • Salt*
  • Pepper
  • Optional sazon spice
  • Sprinkle salt, pepper, and any other ingredients you choose evenly over the pork before placing it in the slow cooker. Cover with a lid and simmer on low for approximately 8 hours, or until the internal temperature reaches 190 degrees Fahrenheit As soon as the pork is finished cooking, transfer it to a cutting board and allow it to cool for at least 20 minutes before shredding with a fork
  • Remove any sediments from the residual liquid in the crockpot by straining it through a fine mesh strainer. If you don’t mind the fat, you may return the liquid to the shredded pork and toss it thoroughly. When removing extra fat from a liquid, cool the liquid in an ice bath in the refrigerator for approximately 30 minutes until the fat solidifies, then discard and pour the remaining liquid over the pork
  • Otherwise, proceed as directed. Serve the beef on its own or pack it inside Homemade Whole Wheat Hamburger Buns for a heartier meal. Enjoy

The “saltiness” of different salts varies, but I use around 1 tablespoon of kosher salt for a 4 to 5 pound pork butt. You should use half the amount of table salt if you are using regular salt. Food that has been refrigerated or frozen for up to two months will keep for 5-6 days in the refrigerator. 288 calories, 51 grams of protein, 7 grams of fat, 2 grams of saturated fat Cholesterol:136mg,Sodium:122mg,Potassium:857mg,Calcium:16mg,Iron:2mg The nutritional value of foods is calculated using a food database, and the results are only intended to be used as a guideline for educational reasons.

Cuisine:AmericanPost was updated in June 2018 with more suggestions, directions, and photographs.

There is an affiliate link in this article.

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Best Pork Cut For Pulled Pork

While many of us may smoke a variety of meats over the course of a year, the ability to produce pulled pork is likely the most impressive show of our mastery of flame and (smoke) fume. What could be more satisfying than a flawlessly executed loading? ” The data-html=”true” data-markjs=”true” data-placement=”top” data-term-id=”115282290″>loading” attribute is being used. The government “pulled porkloading,” as data-html=”true” data-markjs=”true” data-placement=”top” data-term-id=”115283362″> data-html=”true” data-markjs=”true” data-placement=”top” data-term-id=”115283362″>sandwiches with your preferred filling” data-html=”true” data-markjs=”true” data-placement=”top” data-term-id=”115283362″>sandwiches with your favorite filling” bbq sauce data-html=”true” data-markjs=”true” data-placement=”top” data-term-id=”115282052″>bbq sauce data-html=”true” data-markjs=”true” data-placement=”top” data-term-id=”115282052″>bbq sauce ?

While our friends in Texas may disagree, and with good cause, for much of the rest of the country, pulled pork is the definitive demonstration of the benefits of authentic barbecue.

The ultimate product of pulled pork is influenced by a variety of factors such as marbling, fat caps, and bone structure, as we all know.

Our team will examine each cut in detail, assessing the merits and downsides of each cut before recommending which one we believe provides the most flavorful pulled pork.

Best Cut For Pulled Pork

As previously stated, both a pork shoulder and a pork butt come from the same approximate area on the pig’s back. The location of a steakhouse is more important in the world of meat cookery than it is in the business of real estate, as anybody who has ever had a filet mignon or a flank steak will attest.

The Pork Butt

We’ll start with the pig buttocks and work our way up from there. For starters, keep in mind that the pig butt does not truly originate from the hindquarters of the animal; rather, the ham is where the butt comes from. Instead, the pork butt derives from the part of the animal’s shoulder blade above the shoulder blade. During the time period when America was still a British colony, the butt got its name from the fact that pork slices were stored in a barrel known as a “butt,” which is an abbreviation for “butt barrel.” A large number of these barrels were packed in New England, particularly in the Boston area.

  • A boston buttha is made out of only one bone, the shoulder blade.
  • Since the animal is kept in this area for the most of its life, it receives relatively little effort, which means that its flesh has the potential to be particularly soft.
  • However, as you are all aware, the key to attaining ideal barbecuing outcomes is to change that tough connective tissue into the kind of delicious fluids that can transform a piece of meat into something absolutely fantastic.
  • This will be further increased if there is extensive marbling throughout the buttocks.
  • While some substantial fat deposits are OK, an excessively massive fat cap (which is a common problem with boston butts) may result in you smoking lard instead of meat.

The Pork Shoulder

The pig shoulder is a cut of meat that is found right below the pork butt. If the trapizoid muscles are represented by the pig butt, the deltoid muscles are represented by the pork shoulder. Because the shoulder joint is actually the shoulder joint, there are more bones in a shoulder than there are in a boston butt, which is a good thing. When done properly, this may enhance the flavor of the meat, but it can also make for a more picky piece of meat to prepare. The presence of a bone in your pulled pork will be frowned upon by your guests, and it is far more likely to occur with a pig shoulder rather than a boston butt.

The fact that the pigs are moving about indicates that the pork shoulder is being handled on a regular basis.

However, if the cooking procedure is completed too quickly, the moisture in the meat will evaporate, resulting in a very dry cut of meat.

In spite of this fact, those additional bones and a plethora of connective tissue might be utilized to the advantage of the veteran smoker.

Although the pork shoulder is less tolerant of temperature and time fluctuations than the boston butt, the end result can be substantially more delicious and moist than the boston butt.

Test It Yourself

Although reading about the distinctions between pork shoulder and boston butt is one thing, actually smoking them side by side in order to determine which is superior is quite another. The two slices of beef are reasonably priced for their size, and they might serve as an excellent excuse to have a few guests around for dinner. Best of all, most smokers have enough space to accommodate different slices of meat, so there is really no reason not to experiment and find which method you love the best.

Buying the Meat

The first step in preparing excellent barbecue, whether you choose to utilize pork shoulder or boston butt, is to ensure that you are using high-quality meat. Examine the marbling of the meat as well as the fullness of the cut before cooking it. Completeness refers to whether or not the piece of pork has been sliced into pieces. HTML is enabled by setting data-html=”true.” data-markjs=”true” data-placement=”top” Smaller pieces of meat may require less time to cook than larger pieces of meat, even when the pieces of meat are of same size.

Preparation

As soon as you get at your destination, begin preparing the meat. Although a number of barbecue professionals swear by injections, it is ultimately a question of personal preference. Others will recommend brining the meat, or even dry brining the pork shoulder. While it is up for dispute, it is unquestionably necessary to season the meat with a dry rub. This can be purchased from a seller, or it can be made by the purchaser. This is an excellent opportunity to experiment with different flavors and see what works best.

The manner in which heat is delivered is almost as significant as the massage itself.

Natural charcoal should be used when cooking with charcoal, as meat will be exposed to the wood and gases for several hours.

To Smoke or Not to Smoke?

Those who adhere to traditional methods will argue that only the smoke from the charcoal is sufficient to flavor the meat, yet an entire business of smoke wood providers would disagree. Experiment with several types of woods, just like you would with a dry rub, to discover a fantastic wood, or perhaps a mixture of woods. Pork pairs nicely with woods from fruits and nuts. Keep in mind that your wood should smoke, not burn, during the cooking process. We frequently wrap our wood with aluminum foil in order to keep it burning for a longer period of time.

Finally, decide whether you want to smoke for part of the journey or the entire journey; it might be unpleasant to have to keep a constant temperature and smoke for hours on end, but the final result may be well worth the effort in the end.

Cooking Pulled Pork

Set up your chairs and make yourself comfy since grilling pig shoulders and Boston butts will take some time. In this case, neither piece of meat has a significant advantage over the other. Cooking at 325 degrees will result in a speedier product, but purists will be critical of your efforts. To avoid this, stick to a range between 200 and 250, especially while using tobacco. If you have a large amount of loading, you may need to adjust the time and temperature. This is a huge piece of meat with the attributes data-html=”true” data-markjs=”true” data-placement=”top” data-term-id=”115281873″>large chunk of meat It might take up to 16 hours to pack a pound of pulled pork.

If you’ve never cooked meat before, you should be aware that it will reach a plateau at roughly 150-170 degrees Fahrenheit and will continue to cook for anywhere from two to six hours.

As soon as the pork has reached 195 degrees, cover it in aluminum foil and leave it aside for a few minutes before shredding and serving with your preferred sauce.

Conclusion

Finally, the ideal cut for pulled pork is the one with which you are most comfortable, but for the majority of newbies, a good boston butt is a great place to start with. It is a more forgiving cut that accepts a range of flavors from rubs and smokes readily while still guaranteeing that your guests will be impressed with your cooking. Having said that, a pig shoulder is still more forgiving than many other kinds of meat, so don’t be discouraged if you can only get your hands on one. After all, many a superb barbecue stand has thrived only on the sales of pulled pork from Boston butts.

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​Frequently Asked Questions

Pulled Pork from Texas Smokehouse. This easy smoked Pork Shoulder/Butt recipe yields the most soft and delicious pulled pork possible. This pork, which has been cooked low and slow, is melt in your mouth delicious! When it comes to BBQ, a nice pulled pork sandwich is a must-have staple. Simply seasoned pork is smoked over a mixture of hickory and oak woods in this recipe. The ultimate product is a pulled pork dish that is reminiscent of classic Texas BBQ! What’s the best part? Even though there is a lot of information provided, this is a wonderful first recipe to get you acclimated to smoking in your own garden.

Make a sandwich out of this meat by stuffing it into a toasted bread. If desired, drizzle some Texas BBQ sauce on top. Serve with a serving of chilled, tangy coleslaw to complete the meal.

What cut of meat do I use?

The pork shoulder is the most flavorful piece of meat to utilize for pulled pork. At the marketplaces, however, it is not really referred to as such. Pork Butt is the name given to this particular piece of meat. A complete hog shoulder may be separated into two sections: the top piece, known as the Boston butt at the market, and the bottom section, known as the pig butt. The picnic roast refers to the lowest portion of the roast. Pork butt/Boston Buttis going to be the most prevalent cut of meat you’ll buy pre-packaged at the grocery store or restaurant.

So, after cooking this cut low and slow all day, you will have a substantial amount of soft meat on your hands.

Leaving the bone in the meat not only enhances the flavor of the meat, but it also results in more equal cooking.

How to smoke a pork butt:

  1. Trim: Some pieces of meat will have a substantial layer of fat covering the bottom of the roast. Trim it down to approximately 1/8 of an inch thick, which will eliminate any hard bits of fat that have accumulated over time. The fat should be scored: cut slices in a grid/tic-tac-toe pattern into any leftover fat cap on the bottom of the roast and insert them just deep enough to pass through it and reach the meat. This will assist the rub in reaching the flesh
  2. Otherwise, no seasoning will be able to permeate the fat layer of the meat. Apply a binder to the pork: This may be anything that leaves a tacky/sticky covering on the meat to aid in the adhesion of the rub. Water, oil, vinegar, and mustard are all viable options. Rub: sprinkling the rub on both sides of the roast in an equal coating is a good idea. If you’re looking for a sweeter rub, this SweetTexas Style Dry Rub is a fantastic choice. Alternatively, there’s a more traditional Central Texas version included in the recipe card to the right. Place in the smoker with the fat side up or down. Either approach will be effective. Because my smoker heats from the bottom, I usually cook my with the fat side facing down. This assists in protecting the meat from the higher temperatures. Pour a 50/50 combination of apple cider vinegar and water into a spray bottle and spray the pork
  3. Alternatively, you might use apple or white grape juice combined with water. Wrap the pork at 160 degrees: gently remove the meat and wrap it in paper or aluminum foil. Continue to cook until the appropriate temperature (195-205°F) is reached.

Cook Time:

Cook until the desired temperature is reached. There isn’t enough time. Estimate that it will take around 2 hours per pound of meat to cook if you are cooking at 225 degrees. When cooking meat, always check the interior temperature to see whether it’s done properly. What temperature to pull from the smoker: If you look above at the crucial temperatures, you will notice that there is a large range of 190-205 degrees Fahrenheit to choose from. Temperature monitoring is accomplished by the use of a probe connected to an external monitor.

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Important temperatures:

  • 195-205 degrees Fahrenheit
  • Collagen breakdown occurs between 160 and 180 degrees Fahrenheit. Wrap at 160 degrees Fahrenheit
  • Collagen breakdown occurs between 160 and 180 degrees Fahrenheit.

Best woods for pork:

It is ideal to smoke pork with a light to medium-flavored smoke to provide the optimum flavor. The following are the best alternatives: You can use any of them on their own or in a combination with others. Hickory or Oak can be used in conjunction with a sweeter fruitier wood to provide a variety of possibilities. Consider the HickoryCherry brand. Alternatively, OakApple. Using Hickory or oak will result in a beautiful, rich, black bark on the outside of the pork, while the sweeter wood adds a hint of sweetness to the smoky taste that the meat takes on when grilling it.

To wrap or not wrap:

In the end, everything boils down to personal choice. Several recipes I’ve read don’t ask for the pig to be wrapped, and I’ve done some smoking without wrapping in the past. My inclination, on the other hand, is to wrap it. One reason to wrap is for what is known as the Texas Crutch; it allows you to get through the stall, which is the period of time when the temperature stops rising as the collagen breaks down. When cooking, it might take hours to get through this process. Besides, covering the pork makes it much easier to take from the smoker once it has finished cooking!

Wrapping with aluminum foil, putting in a disposable metal roasting pan and covering with aluminum foil, or using food-grade peach paper are all viable options. Serve this pulled pork with the following sides:

  • Coleslaw, potato salad, macaroni and cheese, macaroni salad, macaroni and cheese

Do you have any leftovers?

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  • Preheat the grill or smoker to 225°F according to the manufacturer’s instructions. Trim the pork shoulder to the desired length. It is necessary to remove pieces of the fat cap in order for it to be less than 1/4 of an inch thick. Then score the fat by cutting a grid pattern into the fat cap with a sharp knife, only cutting enough to get through the fat to the flesh. Using mustard as a binder, slather the entire pork shoulder with it. In a small mixing bowl, combine the rub ingredients (salt, pepper, garlic powder, and paprika) and set aside. Mix everything together
  • Sprinkle the rub over the entire pork shoulder in an even layer. Before flipping the pork over to sprinkle the other side with the rub, press the rub into the mustard. Place the pork in the center of the smoker or on the grill’s grate in the middle of the grill. Insert a probe to keep track of the current temperature
  • Combine the apple cider vinegar and water in a spray container and shake well. Shake well to blend flavors. Smoke for 2 hours before removing the lid from the smoker. This is the moment at which you should open and spritz the pork. Continue to spritz the meat every hour until the pork achieves an internal temperature of 160 degrees Fahrenheit. This assists in the formation of the smoke ring and the preservation of humidity in the smoker. Once the pork has reached an internal temperature of 160°F, wrap it in aluminum foil or peach paper to keep it warm. Cook until the pork reaches an internal temperature of 195-205°F, then remove from smoker and let rest for 15 minutes. This depends depend on the texture of the pork you desire, as well as when you want to remove it from the heat source. Pork is more juicy and tender at 195 degrees, although it is less tender and stringy. Pork is more soft and chunky than than stringy at 205 degrees, although it is less moist. Almost any temperature within this range will produce excellent pulled pork
  • As soon as the internal temperature is attained, remove the pig from the smoker and check to make sure it is wrapped tightly. Allow for 1-2 hours of resting time before shredding. Store in a clean, empty cooler or in an oven that has been turned off.
See also:  What Goes With Pulled Chicken Sandwiches?

If you’re using a pellet grill, make sure to shuffle the pellets around often since, over time, a divet will form in the pellets and the pellets will stop feeding in. Maintaining your pellet supply is also important, since this will be a long cook, and you will most likely need to reload at least one time during it. Storage: Methods for storing and reheating: Any leftover pulled pork can be kept in the refrigerator for up to 5 days if it is stored in a sealed container. To reheat the pork, place it in a plastic bag that has been sealed and set it in a saucepan of boiling water.

As an alternative, you may wrap the pork in a moist paper towel and microwave it for a faster result.

Remove the frozen food from the freezer and place it in the refrigerator the night before you want to use it.

Serving:1, Calories:244kcal, Carbohydrates: 1g, Protein: 34g, Fat: 11g, Saturated Fat: 4g, Cholesterol: 109mg, Sodium: 631mg, Potassium: 629mg, Fiber: 1g, Sugar: 1g, Vitamin A: 66IU, Vitamin C: 1mg, Calcium: 28mg, Iron: 2mg, Iron: 2mg A participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a method for us to earn money by referring to Amazon.com and connected sites, House of Yumm is a participant in the Amazon Services LLC Associates Program

Best Pulled Pork

You have arrived to the following page: Best Pulled PorkBest Pulled PorkBest Pulled PorkBest Pulled PorkBest Pulled Pork With the right seasoning, pulled pork is fall-apart tender, juicy, and bursting with flavor! This pulled pork recipe can be prepared in either the slow cooker or the oven! I am overjoyed to finally be able to share my tried and true pulled pork recipe with you all! This is truly the only pulled pork you will ever require. As a Kansas girl, you know that I know BBQ. I am also prejudiced, but this is truly the only pulled pork you will ever require.

  • However, this is my tried and tested oven or slow cooker approach, which I have been using for many years and have refined through time.
  • What makes this the finest of the best?
  • Basically, it’s a matter of cooking it in the appropriate liquid for the appropriate period of time until it just breaks apart and melts in your mouth!
  • Seasoning for Pulled Pork: The seasoning is quite easy; it is more about finding the precise balance of flavors in the exact correct quantities.
  • Check to see that you have used all of the seasoning.

After seasoning, I recommend wrapping the pork in plastic wrap and placing it in the refrigerator overnight to allow the flavors to blend. This stage is optional, and the pork will still be delicious even if you don’t have the time to complete it.

What is the Best Cut of Pork for Pulled Pork?

For this dish, you’ll need a good-sized pork chop that weighs between 3 and 5 pounds. I nearly always use a pork shoulder for this recipe, and I would urge that you do as well. It’s important to note that pork shoulder is sometimes referred to as “pork butt,” and that they are both the same item. This is a really simple cut of beef to come across at your local grocery shop. Despite the fact that the pork shoulder is heavier in fat (which does not make it fatter because the fat cooks down), it adds an incredible amount of flavor to your pulled pork.

What Goes Well With Pulled Pork?

This is always served on buns that have been cooked in the oven! Almost always, to be precise. It’s also delicious served as pulled pork nachos on top of your favorite tortilla chips, topped with cheese and whatever other toppings you choose. Whether baked inside potatoes or served with mashed potatoes, this dish is delicious! We also really love a huge pan of Green Beans to get in our daily serving of vegetables. These are a couple of my personal favorites that are simple to make. For me, there’s something comforting about a huge bowl of gooey cheese noodles with some pulled pork.

Because this pork reminds us of spring and summer bbq’s, we served it with macaroni salad.

Best Pulled Pork Recipe Notes:

  • It’s worth mentioning again about calm time. If you need to start cooking the roast straight away, you don’t need to refrigerate it at all after seasoning. I guarantee you it will be fantastic in any case. While refrigerating and marinating in the spice blend for 2-12 hours is recommended for the greatest flavor, it is also recommended to serve immediately. Don’t forget to include anything. I’ve tried this combination several times and it’s just wonderful. If you like, you may consume this pork shredded straight from the crockpot, even if you don’t want to use BBQ sauce. It’s that tasty
  • Smoked paprika is well worth investing in if you have the opportunity. It’s available at every grocery shop I’ve seen, and it’s easy to spot among the other spices on the shelf. It imparts a great smokey taste to the pork without the need to actually smoke the meat itself. If absolutely essential, regular paprika can be substituted
  • Nevertheless, this pork must be cooked low and slow! If you use a slow cooker, it will take anywhere from 10 to 12 hours overall, and if you use an oven, it will take around 6-7 hours at 300 degrees. Plan ahead of time because it will be worth it! Keep yourself from cooking this on high in the slow cooker or raising the temperature in the oven. This will cause the meat to boil, and it will not be quite as tender as it might be.

Enjoy! ~Nichole

  • 3-4 poundBoneless Pork Shoulder
  • 13 cupPacked Brown Sugar
  • 1 teaspoonGarlic Powder
  • 1 teaspoonOnion Powder
  • 1 teaspoonSmoked Paprika
  • 2 teaspoonsSalt
  • 1 teaspoonCumin
  • 1 teaspoonPepper
  • 12 teaspoonCayenne Pepper
  • 12 cupBeef Broth
  • 13 cupApple Cider Vinegar
  • 1 teaspoon Worcestershire Sauce
  • Buns
  • 3 poundBoneless Pork Shoulder
  • 1 poundBoneless Por

SEASONING:

  • Make a big chopping board coated with plastic wrap and spread the pulled pork out on it. Combine the brown sugar, garlic powder, onion powder, smoked paprika (if using), cumin, salt, pepper and cayenne pepper in a medium-sized mixing bowl until well-combined. Season the pork with the spice mixture and massage the rub into the flesh with your hands, making sure to coat all sides of the meat. OPTIONAL: Wrapped in plastic wrap and placed in the refrigerator for 2-12 hours, or until chilled.

SLOW COOKER METHOD:

  • When you’re ready to start cooking, add the broth, vinegar, and Worcestershire sauce into the bottom of your slow cooker and swirl well to blend the flavors
  • Meat should be fork tender and falling apart when cooked in a slow cooker. Cover and simmer on low for 10-12 hours or until the pork is tender. Transfer the pork to a large platter and tent with aluminum foil, allowing the pork to rest for 10 minutes before serving. Pork should be shredded and served with buns and barbecue sauce, if preferred. Leftovers can be kept in the refrigerator for up to four days.

OVEN METHOD:

  • Season the pork with the seasonings listed above and refrigerate if desired. Preheat the oven to 300 degrees Fahrenheit. In the bottom of a large dutch oven, combine the beef stock, vinegar, and Worcestershire sauce and stir well to combine. After that, place the meat in the pot. Cover the pork with the cover of the dutch oven and roast it in the preheated oven for 3 hours, turning halfway through. Take off the top and continue to simmer for another 3-4 hours, or until the pork is soft and easily falls apart. The pork should be placed on a big serving dish once it has been removed from the oven. Tent the pork loin with aluminum foil and let it aside for 10-15 minutes before shredding and serving
  • Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.

NOTE ON COOKING TIMES: Do not cook this recipe on high heat or increase the temperature of the oven. It has to be cooked on a low heat for a long period of time in order to be really soft. REMINDER ABOUT CHILLING: Chilling the pork after seasoning is absolutely optional, and while it will have more flavor if you can chill it, it will still taste delicious regardless of how you prepare it. calorie count 266kcal|carbohydrate count 12g|protein count 39g|fat count 6g|saturated fat count 2g|cholesterol count 102mg|sodium count 755mg|potassium count 732mg|fiber count 1g|sugar count 9 g|vitamin A 483IU|vitamin C 1mg|calcium count 29mg|iron count 2mg Nichole is the creator and CEO of The Salty Marshmallow, a gourmet marshmallow company.

More information on Nichole may be found here.

Reader Interactions

Dump Recipes are just the finest, don’t you think? In the case of this Crockpot Pulled Pork, you just dump all of the ingredients into the slow cooker and forget about it. Push a button, then walk away from the computer. In addition, just because it is simple does not imply that it is not delectably wonderful! This crockpot pulled pork dish, on the other hand, does exactly the opposite. A tiny amount of work will be rewarded with some very delicious barbecue.

Crockpot Pulled Pork

We guarantee that this will be the only Crockpot Pulled Pork recipe you’ll ever need. It is PERFECT in every way. With about 5 minutes of preparation, you’ll be on your way to some delicious BBQ! I’ve experimented with a number of different crockpot pulled pork recipes in the past. Even though some of them have been fantastic, I’ve always liked the smoked version. and for the record, I still prefer the smoked version. However, this is the first slow cooker version I’ve tried that that comes close to the original.

  • It goes without saying that you can’t cook ribs or a hog shoulder with only a dry rub; the meat needs to be cooked in a liquid as well.
  • Cooking pork in the crockpot is one of my favorite methods since it always turns out perfectly!
  • Pour the Pork into the slow cooker’s bottom and layer it with the onion slices on top, starting from the bottom.
  • After that, pour half a bottle of barbecue sauce on top.

Paprika, garlic powder, and black pepper are just a few of the key spices used in the red rub recipe. Following that, you’ll want to include:

  • 3 ingredients: 1 tablespoon paprika, 2 cloves garlic, 1 teaspoon black pepper, 1 teaspoon salt
  • 3 ingredients:

I have also attempted this same recipe with a pork shoulder and it turned out fantastic; the only difference is that there is more fat to deal with. You may either remove the fat from the meat before cooking it or cook it in the fat and remove it later. Start by turning on the slow cooker and placing all of the ingredients inside. Cooking will begin shortly after. That is all there is to it! It will come apart when you poke it with a fork after cooking on low for 8-10 hours. BONUS: When I was making this the previous time, I realized I had some liquid smoke in the cupboard and used it.

It surely won’t harm to try it out!

Make sure to serve this crockpot pulled pork on hamburger buns or it will vanish quickly!

Does Pulled Pork Require liquid if cooked in a slow cooker?

When using a slow cooker, it is usually a good idea to add a little liquid. I always recommend at least a quarter of a cup of coffee. Because this recipe asked for a 1/2 cup of Barbecue Sauce, it turned out a touch watery if you were planning on serving it over rolls. In order to serve the pork over rolls, I use a slotted spoon to serve it since it allows the liquid to drain out of the meat.

Can you put raw pork in a slow cooker?

To that question, the answer is unequivocally YES! The whole concept of using a slow cooker is that the food does not need to be cooked before it is placed in the slow cooker. Put everything in the slow cooker and put it on. Then walk away from the kitchen.

How do you make sure that the slow-cooked pork comes out tender when cooked?

When cooking pork in a slow cooker, the key is to go low and slow to ensure the meat is tender. Cooking your pork in a short amount of time will ensure that it is tough and difficult to consume. Because if you cook it on high for an extended period of time, it will become chewy, so cook it on low for 8-10 hours to make it soft. You want to be able to shred it with a fork with relative ease.

What is the best cut for pulled pork?

Pork shoulder is one of my favorite cuts of meat. Here’s a list of some of my personal favorites:

  • Pork butt
  • Boston butt
  • Pork loin roast (the most lean piece of meat)
  • Shoulder butt roast
  • Shoulder roast
  • Pork butt

While both the pork shoulder and pork butt slices are derived from the pig’s shoulder, the pork butt is located higher up on the foreleg. The pork shoulder is located farther down the line. They are both somewhat tough and fatty slices when they are first cooked, but they also benefit from lengthy, slow cooking methods. Moreover, if you enjoy this crockpot pulled pork dump dish, you might be interested in my free meal plan, which allows you to prepare 10 dinners in less than an hour for $80. You may get the freebie by clicking here.

Crockpot Pulled Pork Recipe

Preparation time for PrintPinRate: 5 minutes Preparation Time: 8 hours Time required: 8 hours and 5 minutes

Ingredients

  • Pork loin, 2 to 2.5 pounds, 1/2 onion, sliced
  • 1 tablespoon paprika
  • 1 teaspoon pepper
  • 2 teaspoons salt
  • 1/2 16-ounce bottle BBQ sauce
  • 2 cloves garlic chopped or pressed
  • 1/2 cup water
  • 2 to 2.5 pounds boneless pork loin

Instructions

  • Combine all of the ingredients in a slow cooker
  • Simmer on low for 8 hours. Cook on medium for 6 hours, or on low for 8-10 hours, depending on your preference. Shred and revel in the experience

Have you gotten your hands on myfreezer meal plans yet? I may be a little prejudiced, but I believe they are very beautiful! They have been rescuing our supper hour for many years. Take a look at these!

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