Easy Cooker BBQ Pulled Pork

The pulled pork recipe of mine is a 12 hours slow-roasted one. This is my slow cooker pulled pork recipe simple and tasty, a reader’s favorite worldwide! A pork is rubbed with a secret spice mix, slow-cooked and the meat just becomes to pieces of impossible tenderness/effort, and finally… the cooking ends by pouring a simple but definitely flavored homemade BBQ Sauce over the chestnut to completely roast it.

Remarkably affordable generator, one batch can feed a few families, and it freezes very well, too. Put these on your menu: sliders or a dinner with Southern BBQ that includes all the traditional sides such as Mac and Cheese, Cornbread, and Coleslaw!

A simple slow cooker pulled pork

Cooking pullled pork in a slow cooker would be inappropriate to a barbecue restaurant that respects itself. They smoke it overnight, with a pork babysitter on duty all along the night. This lifeguard maintains the fire, regulates the temperature a little bit, and sometimes (with incredible accuracy) gives the pork a good spray with their secret-formula spritzer.

I would never do that.

I sleep like a baby!

(On top of that I don’t have a smoker).

My way of preparing slow cooker pulled pork is then this. Easy and hands-free. Very economical, which first of all makes it fun and then besides that it takes only a few ingredients to improve the thing from good to great. Just imagine. Here you get the result that you were hoping for the minimum effort!

List of items needed for pulled pork

Here is the list of items you need for the slow cooker pulled pork – a spice rub and some liquid as a braising liquid to add flavor, the sweetness on top and prevent the meat from getting dry.

Actually, I am a fan of using beer when making this recipe but it has to be light beer, not something like stout or Guinness. The truth is, you can also use unleavened apple cider or some other such (for example pear). You can also use apple juice non-alcoholic. Note: Water! is an ad-lib in case of an emergency.

Best pork for pulled pork?

Which type of pork is the best for pulled pork? The best pork for pulled pork is bone-in Pork Butt – also known as Boston Butt – or pork shoulder. It’s well marbled with fat so it’s juicy, and it’s a tough cut of pork so it needs the long cook time to become tender enough to shred – which means more flavour infusion time!

Difference between pork butt and pork shoulder

Although both of them are taken from the shoulder of a pig, still the pork shoulder comes from the lower end (upper leg) rather pork butt is the upper part near the back which is so the block shape. Here’s an excellent illustration from Cooks’ Illustrated!

Homemade barbecue sauce

I will also tell you here what you need for the homemade Barbecue Sauce. It’s my base recipe for all things barbecue sauced – from pork ribs to chicken, beef ribs to brisket.

Many times, the alterations are visible in terms of the type of protein and the purpose of the dish, but you will always find the same ingredients in the basic recipe!

How to make pulled pork

We’re going to climb today’s culinary ladder and hike through the woods beside a barbecue smoker overnight. It’s a far cheaper, much more convenient option, but the home version.

• rub pork with spice mix;
• plonk in slow cooker with beer, set and forget;
• brown in oven – optional step, but totally worth it for that extra little edge of flavour (besides, you need to use a pan for shredding anyway, so you may as well throw it in the oven for a bit!);
• chop the meat into very small pieces, cover it with BBQ sauce, and consume.

PS I take it low and slow. I always cook it with the thick layer of fat left so it won’t look so appetising and wonderful when you pull it out from the crockpot but it does all sorts of wonderful things to the pork as it slow cooks – imagine the spice rubbed layer of fat slooooowly dripping down the pork and basting it for hours!

Pulled pork should be tender…but not mushy!

Every time I encounter pork that’s being played with in a food processor or shredded with a food peeler and heavily mixed with some solid then sauced up to the point of being like baby food, I would like to cry.

We hope to get meat so tender and juicy that you can just break it apart essentially with the fork yet make it look like real meat – not a mush. One of the ways to do this= you just need to cook it for a specific period of time(10 hours on low is long enough) and add the sauce very lightly rather than stirring it like soup!

How to serve pulled pork

There are two popular ways how pulled pork can be enjoyed and those are the two below.

1. Sliders – done with them on buns and a spoonful of Coleslaw, so that you can complement the reception of many – this recipe will yield 20 sliders;

* For individuals or hips that have hung mayo, turn the Recipe Time No Mayo Coleslaw loose&nb. It is very, very good!

2. A Southern-BBQ-Diner Plate with macaroni and cheese baked in the oven, Corn Bread, steamed corn on the cob with butter, (or Coleslaw (or this No Mayo version)) and something greenish along the side, stats simple steamed greens beards with a dollop of butter, salts, and peppers on it.

This recipe makes lots of pulled pork.

pork butts are the big ones, so, in such a case, you would unavoidably get a large amount of meat. However, if you get a cut of the shoulder instead, you can get smaller portions. But, you wouldn’t want to cook this dish with 2kg / 4 lb less, cause if you do, the pork will cook very quickly and the flavor won’t have time to make the ingredients blend together very well.

Plus, it freezes really, really perfectly. And do you know how smug you are going to feel when you open your freezer and you find your hiding stash of this little thing??? Put the whole thing in a roll and have it instantly whenever you want!