Crockpot Pumpkin Barbecue Pulled Pork Sliders Step-by-step instructions

Before you start

Prepare your workspace by clearing enough room for the slow cooker and your prep bowls. Ensure the pork shoulder is removed from the refrigerator at least 20 minutes before it enters the slow cooker to encourage more even cooking.

Have your measuring cups ready for the pumpkin, sugar, and sauce. If you are using a bone-in pork shoulder, you may want to trim off any excess exterior fat to make the shredding process easier later on, though leaving a small amount of fat can add extra moisture to the final dish.

Instructions

Initial Preparation

1. 1Prepare the Slow Cooker
   Place the pork shoulder into the base of the slow cooker. Ensure it lies flat to allow for even cooking throughout the process.
   Look for The pork fits comfortably in the bottom of the cooker.
   Tip Trim any excessively thick layers of fat from the pork before adding it to the pot for a cleaner final texture.

The pork is positioned securely in the slow cooker, providing a stable foundation for the remaining ingredients. Ensure that the pork is not excessively crowded against the sides of the ceramic insert, which allows for even heat distribution. At this stage, the kitchen should be clean, and all ingredients should be measured and ready for assembly to ensure a smooth, efficient process as you layer the flavors into the pot.

Flavor Layering

2. 2Add Flavorings
   Spoon the pumpkin puree evenly over the pork. Sprinkle the brown sugar over the top, then pour the barbecue sauce over the entire mixture to coat the meat.
   Look for The pork is covered in a layer of pumpkin, sugar, and sauce.
   Tip Spread the pumpkin puree manually to ensure it covers the surface of the meat before adding the other ingredients.

The pumpkin, brown sugar, and barbecue sauce are distributed over the pork. The surface of the meat should be well-coated, creating a foundation for the sauce to develop during the long cook time. Check that the lid of the slow cooker fits snugly to prevent moisture loss, as a tight seal is crucial for maintaining the necessary environment for the pork to become tender and flavorful throughout the eight-hour cooking cycle.

Final Cooking and Shredding

3. 3Cook and Serve
   Cover the slow cooker and cook on low for 8 hours. Once finished, shred the pork using two forks. Ensure the meat reaches an internal temperature of 145°F (63°C). Let the meat rest for 10 minutes before serving on toasted pretzel slider buns.
   Look for The meat pulls apart easily with a fork and is tender.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the sauce is too thin after shredding, remove the lid for the last 30 minutes of cooking to allow some liquid to evaporate.

The pork has completed its long cook and is now ready to be shredded. It should smell deeply savory and slightly sweet, with the sauce reduced to a thick, glossy consistency.

Before serving, verify that the meat is tender enough to pull apart with minimal resistance. Use two forks to break the meat into bite-sized pieces, ensuring the sauce is thoroughly incorporated into the strands of pork before piling it onto the toasted buns.

Common mistakes

A common mistake is using a cut of meat that is too lean, such as a pork loin, which can become stringy and dry in a slow cooker. Always choose pork shoulder or butt for the best results.

Another error is failing to allow enough time for the meat to cook; if the pork is not falling apart easily, it needs more time. Finally, do not overcrowd the slow cooker, as this can prevent the sauce from properly circulating around the meat and achieving the desired consistency.

How to tell it’s done

The pork is done when it is extremely tender and easily shreds with the pressure of two forks. The internal temperature must reach at least 145°F (63°C) as measured with a digital thermometer inserted into the thickest part of the meat.

After reaching this temperature, allow the pork to rest for at least 10 minutes before shredding to help the juices redistribute throughout the meat, ensuring that every serving remains succulent and flavorful rather than dry.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest