Crockpot Sweet and Spicy Bacon Pulled Pork Step-by-step instructions

Before you start

Before starting, ensure the slow cooker is clean and placed on a stable, heat-resistant surface. Take the pork shoulder out of the refrigerator about 20 minutes before cooking to take the chill off, though do not leave it out for longer than 30 minutes to ensure food safety.

Gather all your ingredients—the crumbled bacon, brown sugar, and barbecue sauce—so they are ready to be added in quick succession. Having everything prepped makes the assembly process fast and seamless.

Instructions

Layering the ingredients

1. 1Prepare the slow cooker
   Place the pork shoulder into the bottom of the slow cooker. Ensure the meat is positioned evenly to allow for consistent heat distribution during the long cooking process.
   Look for The pork should sit flat at the bottom of the cooker.
   Tip Trim large pieces of excess fat to ensure a cleaner final texture after shredding.

The pork shoulder should be positioned securely in the slow cooker with the bacon, sugar, and sauce distributed evenly. Everything should look neat and ready for the slow, steady heat. Check that your slow cooker is plugged in and set to the correct temperature setting before closing the lid to begin the cooking process.

Slow cooking the pork

2. 2Season and cook
   Scatter the crumbled bacon over the pork. Sprinkle the brown sugar evenly across the top, then pour the barbecue sauce over everything. Cover the slow cooker and cook on low for 8 hours or on high for 4 hours until the pork reaches 145°F (63°C). Once finished, remove the meat and let it rest for at least 3 minutes.
   Look for The sauce should bubble slightly around the edges as it cooks.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist the urge to open the lid frequently, as this releases heat and increases cooking time.

During the cooking phase, the kitchen will begin to fill with a rich, savory aroma. Avoid the temptation to open the lid, as this releases essential heat and steam.

By the end of this phase, the sauce should appear slightly reduced and the meat should look significantly softer and darker in color, indicating the flavors have properly developed.

Shredding and serving

3. 3Shred and finish
   Use two forks to shred the meat into bite-sized pieces. Return the shredded pork to the slow cooker to toss with the remaining sauce before serving on toasted rolls.
   Look for The pork should pull apart easily with minimal pressure from the forks.
   Tip Add a splash of water or extra barbecue sauce if the meat appears too dry before serving.

The final phase involves transforming the roast into tender pulled pork. The meat should be easy to shred, and the liquid in the pot should have combined with the juices from the pork to create a rich, glossy sauce. Ensure the meat is tossed thoroughly so that every piece is well-coated before you assemble your sandwiches on toasted rolls.

Common mistakes

A common mistake is adding too much liquid, which can result in a thin, watery sauce rather than a thick, flavorful glaze. Remember that the pork will release a significant amount of its own juices during the long cooking process.

Another error is failing to trim the large, hard chunks of fat from the pork shoulder before starting. While some fat is good for flavor, large pieces can make the final dish feel greasy and detract from the overall quality of the shredded meat.

How to tell it’s done

The pork is perfectly done when it reaches an internal temperature of 145°F (63°C). At this point, the meat should be incredibly tender and pull apart effortlessly with the pressure of two forks.

If the meat still feels resistant or tough when you try to shred it, continue cooking for another 30 to 60 minutes. The final texture should be moist and coated in a glossy, thickened sauce that clings to every strand of the shredded pork.

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