Short answer: BBQ pulled pork slow cooker is a dish made by cooking pork shoulder or butt in a slow cooker with barbecue sauce and seasonings until it becomes tender and easily shredded. This method allows the flavors to meld together, resulting in savory and delicious pulled pork perfect for sandwiches or as a main meal.
Step-by-Step Guide: Making the Perfect BBQ Pulled Pork in Your Slow Cooker
Summer is officially here, and it’s time to break out the slow cooker and make some delicious BBQ pulled pork! There’s something special about a tender, flavorful piece of meat that has been cooked low and slow for hours. Whether you’re having a party or just want a comforting weeknight meal, this step-by-step guide will help you achieve the perfect BBQ pulled pork in your slow cooker.
Step 1: Choose Your Cut
The first decision you’ll need to make is what type of cut of pork to use. The most popular cuts for making BBQ pulled pork are either a pork shoulder or a Boston Butt roast. A pork shoulder usually weighs between six and eight pounds while the Boston Butt comes closer to four to five pounds giving more meat if preferred over fat content.
Step 2: Seasoning
Before placing your seasoned sliced pieces into your crock pot set on high heat with barbeque sauce spread thinly across all items; allowing as much drip off as possible before handling it too much.
Incorporating dry ingredients such as salt, black pepper, garlic powder followed by cumin may benefit those who prefer spice enriched flavours over sweeter ones while also adding mustard powder gives an extra burst of zesty tanginess that elevates any dish – including bbq sandwiches!
Prepare onions/carrots/garlic or other mixed seasonings depending on personal taste preferences complemented with wet sauces like honey-maple syrup/apple juice/bourbon mustard along brushed over sides & top once per hour until fully cooked around six-seven hours later yielding approximately two cups worth shredded jackfruit texture towards end product which can be placed onto buns come serving time
Step 3: Slow Cooking
Place seasoned meat in large crock pot without overcrowding at least three inches below rim lid closed tightly then forget everything till done cooking overnight sleeping soundly away from kitchen sounds emanating enticing aromas!
Wake up next day greeted almost instantly by enticing savory smells of slow-cooked pork ripped chef-style into shredded, mouth-watering goodness and tough-to-find fibres completely disappear in pots delicious juices.
Step 4: Rest the Meat
Once finished, transfer meat onto a plate to rest for at least ten minutes. This will allow all the flavours within pulled pork have time settle evenly into each other providing balance throughout meat consumption.
Alongside tucked smartly beneath two sturdy buns and adding your favourite ingredients like coleslaw/scallion/hot sauce areas you prefer giving an extra kick yields perfect satisfying sandwiches without ever leaving home.
In conclusion, making BBQ pulled pork is simple with just four easy steps! Take care when preparing the rubs and seasonings, cook low’n’slow overnight for perfectly tender results – then devour them warm filling sub-layered quality bread rolls come lunchtime (or dinnertime). With this step-by-step guide!
FAQs About Cooking BBQ Pulled Pork in a Slow Cooker, Answered
Barbecue pulled pork is one of the most popular dishes in America. It’s easy to see why – the smoky, tangy taste and tender texture are sure to delight any meat-lover. Although traditionally cooked low-and-slow on a smoker or grill over several hours, it’s possible to make this delicious dish with your trusty slow cooker.
However, many people have questions when it comes to cooking BBQ pulled pork in a slow cooker. How long does it take? What temperature should you cook it at? We’ve put together some frequently asked questions about preparing barbecue pulled pork using a slow-cooker so that you can cook up an amazing batch of melt-in-your-mouth goodness!
Q: Can I put frozen pork shoulder straight into my slow cooker?
A: No! It’s important for food safety reasons not to place frozen meats directly into your appliance as the center may not cook properly and bacteria could potentially thrive within its core. Make sure you thaw your pork by leaving it chilled overnight inside the fridge if possible.
Q: Do I need to add liquid while cooking my BBQ Pulled Pork?
A: Yes and no – While liquids will help keep the meat moist throughout the process by creating steam from evaporating moisture during heating, especially if cooking more lean cuts such as loin or tenderloins, too much liquid can result in soupy meat rather than achieving that classing “fall apart” consistency. A good rule of thumb is pouring enough liquid (think stock, broth or plain water) just until hitting about 1/3-inch deep along sides but avoiding covering what would be considered exposed surfaces like fat caps resulting in diluting compensation changes midway through
Q: What cut of pork do I use?
A: The ideal cut for making BBQ pulled pork is typically derived from either shoulder (also called “pork butt”) which includes well-distributed fat content recommended for both textures and flavorsome interior parts, or if you prefer leaner cuts, tenderloins and loin roast will also do the trick. If using bone-in portions, it can slightly extend cooking time but make sure to remove them once fully cooked before “pulling” the meat apart with two forks.
Q: How long should I cook my BBQ Pulled Pork for in a slow cooker?
A: As with most meats requiring low-and-slow cooking techniques, cook times vary greatly depending on weight of pork shoulder/butt itself as well as chosen temperature used within your appliance while factoring in some other elements such as altitude ranges (elevation affects boiling points reached thus effects overall cooking speed differ from location), flavor enhancements (such liquid smoke) used during braising stages etc… However generally speaking, a standard period would likely fall around 8-10 hours on LOW setting until both internal temperature reaches 190°F/88°C which can be verified by checking tenderness easily flake when gently pulled via separate fork tests throughout sections – indicating an adequate indication that firm connective tissue has broken down into gelatinous texture adding perfect blends of moistness forming an almost “mushy consistency” result is achieved just like pull up competitions
These are just some tips to get you started on creating amazing BBQ Pulled Pork without having to use a grill outside! Using your trusty slow-cooker makes this task easy-peasy and ensures sumptuous results popular at all family gatherings especially over coming Super Bowl festivities. Don’t forget to pair with tangy coleslaw sandwiches or classic mac ‘n’ cheese plates for a more complete meal everyone will enjoy!
Top 5 Little-Known Facts About Cooking BBQ Pulled Pork in a Slow Cooker
If you’ve ever had the pleasure of biting in to a perfectly cooked, succulent piece of BBQ pulled pork, then you know that it’s not just delicious – it’s downright addictive. But did you know that there are some little-known facts about cooking this dish in a slow cooker? Here are our top five:
1. The cut of meat matters.
While many people think any type of pork will do when making BBQ pulled pork, that simply isn’t true. The best cuts of meat for this dish include shoulder, butt or picnic roast as these tend to have more fat and connective tissue which make them ideal for long, slow cooking times. Skip using tenderloin here – while it may be tasty on its own or grilled up quickly with some spices on top, it simply won’t hold up over the hours needed in a slow cooker.
2. Don’t skimp on the seasoning.
When preparing your meat for the slow cooker, be sure to season it well before setting it to cook all day (or overnight). Use a combination rub containing brown sugar, paprika and garlic powder as well as salt and pepper; if you’re feeling adventurous throw in some cumin and chili powder too! This will help develop flavor throughout the entire cooking process meaning every bite is bursting with flavor.
3. Fat equals flavor.
Don’t panic at seeing too much grease accumulating during simmering—especially since those droplets actually contain plenty of savory taste waiting to enhance every mouthful even more fully!
4. Give your sauce an upgrade
Surely no one can argue against sweet tomatoes but why limit yourself when there are so many fun alternatives around? Take for instance barbecuesauce! You might already use classic tomato-based sauces like ketchup mixed with vinegar and brown sugar or Worcestershire sauce…but what about trying something different by infusing flavors like honey mustardcarolina mustard barbecue?!
5. Rest Your Meat
Letting meat rest thoroughly is one of those tricky but essential steps to ensure a satisfying experience. Not only does that prevent heat from escaping too quickly and leaving your pork too dry, it also allows all the flavors accumulated during cooking process to distribute evenly throughout each bite!