Best Pulled Pork in Slow Cooker. Discover A New Slow Cooker Meal With McCormick® Slow Cooker Sauces. Find Deals on Slow Cooker Bbq Pulled Pork in Groceries on Amazon. Texas-style pulled pork simmers in a tangy chili-seasoned barbecue sauce with plenty of onion, then pulled into tender shreds to serve on a buttered, toasted bun.
But rubs can rinse away in braising liquid, and with the longer cook time in a slow cooker, this is particularly an issue. What makes this the best slow cooker pulled pork? Just the right blend of spices (most you should have on hand) rubbed into a pork shoulder roast make for a flavorful meat that has a tiny bit of kick but is generally mild enough for even picky eaters. You can cook Best Pulled Pork in Slow Cooker using 3 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Best Pulled Pork in Slow Cooker
- Prepare 2-3 lb of frozen Boston pork roast.
- Prepare of Spice Rub.
- You need 1/2 Cup of Low Sodium Chicken Broth.
This pulled pork recipe, like most slow cooker recipes, can easily be turned into an Instant Pot recipe. You will just need to make a few adjustments. First place all the ingredients into the stainless steel inner pot like the original instructions state. Place the pork tenderloin in a slow cooker; pour the root beer over the meat.
Best Pulled Pork in Slow Cooker instructions
- For this slow cooked pulled pork I started with a frozen Boston butt pork roast (2-3 lbs.) Set your slow cooker on high. Place frozen roast in slow cooker and pour about ½ cup low sodium chicken broth over the roast. You want just enough to cover the bottom of your pot. Pouring the liquid on the meat will allow the rub to stick to it easier since it’s frozen. Next generously rub the top of the roast with spice rub. You can find special blend here https://kimberlyscooking.com/recipes.
- Cover and let cook on high for exactly 2 hours. Do not remove the lid. After 2 hours turn on low and continue to cook for 6 more hours. Do not remove lid if possible. Check to make sure the liquid is not risen over the meat. I had to remove some of my liquid. The liquid should not be more than half way up the meat when cooking. You want a good crust to form on top and if the there’s too much liquid you will not get that. If you remove the lid too many times it might prolong the cooking time..
- After cooking 6 hours on low remove meat from slow cooker and place on a sheet pan to shred. Reserve some cooking liquid (about ¼ cup) and discard the rest. Place shredded meat back in slow cooker and stir with reserved cooking liquid. Cover and keep warm until ready to use..
- I like to serve it up as a sandwich with a soft bun, my homemade coleslaw, and homemade sauce. All these can be found on my website. https://kimberlyscooking.com/recipes.
The Best Cut of Pork for Pulled Pork. When it comes to making pulled pork, look for a boneless pork shoulder. Sometimes it's also called a pork butt or Boston butt. You can find bone-in pork shoulders, though I prefer a boneless pork shoulder for more meat in my slow cooker. Great slow cooker favourite - I stir through a little gravy with the left over pulled pork and freeze in individual portions which can be easily thawed and reheated to pop in a bun on a cold day with a dollop of apple sauce.