Salsa Verde Pulled Pork (Slow Cooker Recipe!) (2024)

FAQs

Do you need liquid in slow cooker for pulled pork? ›

Should pulled pork be covered in liquid in a slow cooker? You don't need much liquid to slow cook pork since it releases juices while cooking when using the low setting.

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.

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.

Preparing the pork

I prefer to season the meat before adding it to the slow cooker with my favourite spices, along with salt and pepper. I also recommend browning the meat slightly prior to slow cooking which will help maximise the flavour. However, this is a step that can be left out if you don't have enough time.

Why add apple cider vinegar to pulled pork? Pulled pork relies on both the vinegar's acidity and the low-and-slow cooking process to tenderize the meat, breaking down the protein to give the dish its signature moist, fall-apart texture. Cider vinegar also provides a tangy counterpoint to the fatty pork.

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.

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!

Pour 1 1/2 cups liquid, such as low-sodium chicken or vegetable broth, tomato juice, light or amber beer, white or red wine, orange juice, or a mix of several liquids (and optional liquid smoke) over the pork. The pork should be only partially submerged, with some of the pork remaining above the surface of the liquid.

Storing pulled pork

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.

Pulled pork is made with pork shoulder, also called pork butt for whatever reason, and has lots of collagen which when cooked low and slow melts into gelatin which makes for tons of flavor and moist meat. Best to cook at about 200–225°F and get the internal temperature up to 190°F.

Why is my slow cooker pulled pork tough? ›

The meat was overcooked: Slow cookers are known for their ability to tenderize meat, but if the meat is cooked for too long, it can become overcooked and tough. It's important to follow the recommended cooking time for your recipe to ensure that the meat is cooked to the correct doneness.

You could use any flavor of soda really like Dr. Pepper or co*ke but I prefer root beer. The root beer acts as a tenderizer and after soaking in it all day, the pork practically melts in your mouth. After cooking, drain the root beer and add your favorite BBQ sauce to the shredded meat.

Discard any fatty bits and be careful not to over-shred it, so leave some nice big chunks of meat intact to cater for personal preference.

For a stronger flavor, add garlic salt and/or onion salt. The amount of broth needed to cover half the roast will depend on size. To ensure even cooking, flip the roast once, preferably halfway through the cooking time. We err on the side of a LOW temp for a longer period of time to create tender, juicy servings.

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.

For more moist and flavorful pulled pork, you can mix some of the cooking liquid back into the pork. Start with a little, mix, then add more until the pork is as wet or dry as you like. Alternatively, for barbecue pulled pork, you can mix in barbecue sauce.

For pulled pork, there is good reason to only use a small amount of liquid. Use only enough liquid to come nearly half way up the side of the pork. The pork that is sticking out of the liquid will brown, much like a sear.

Broth: You can use chicken, beef, or vegetable broth as the liquid in your slow cooker. The broth will add flavor to the pork and help to keep it moist. Water: If you don't have broth on hand, you can use water as the liquid in your slow cooker.

Add about 1/4 Cup Liquid Per Pound of Pork

Aromatics aside, the actual liquid you put in the crock pot is what will flavor the pork the most. I use the term "liquid" loosely—some of your liquid could be ketchup or barbecue sauce or mustard.