Easy Crockpot Doctor Soda Pulled Pork Step-by-step instructions

Before you start

Before beginning, ensure that your work surface is clean and that you have all your ingredients prepared. Chop the onions uniformly to ensure they soften evenly throughout the cooking process.

If your pork shoulder is very large, you may cut it into two or three smaller, equal-sized pieces to fit more comfortably in your slow cooker insert, though this is not strictly necessary if your cooker is large enough. Having your barbecue sauce measured and ready to pour will make the assembly process quick and efficient.

Instructions

Assembly of ingredients

1. 1Prepare the slow cooker
   Place the raw pork shoulder into the bottom of the slow cooker insert. Ensure the meat is positioned centrally to allow for even heat distribution during the long cooking process.
   Look for The pork shoulder should be sitting flat in the bottom of the slow cooker insert.
   Tip Trim any excessively thick fat caps before placing the meat in the cooker if preferred.

At this stage, the pork shoulder is nestled securely at the bottom of the slow cooker. The onions are distributed on top, and the garlic powder is lightly dusted over the surface. The barbecue sauce has been poured over the mixture, and everything is ready for the long, slow transformation. Ensure the lid is seated firmly on the insert to create a proper seal before switching the power on to begin the cooking cycle.

Low and slow cooking

2. 2Season and add sauce
   Scatter the chopped onions over the pork. Sprinkle the garlic powder evenly across the surface of the meat. Pour the barbecue sauce over the top to coat the pork and onions completely.
   Look for The meat should be well-covered with the sauce and seasonings.
   Tip Use a spatula to spread the sauce if necessary to ensure even coverage.

During the cooking phase, the slow cooker maintains a consistent, low temperature that slowly renders the fat and softens the meat. You may notice savory, aromatic steam escaping from the lid, which is normal.

The barbecue sauce will darken and thicken slightly as it interacts with the pork juices. By the end of this phase, the meat should appear much smaller, darker, and significantly more tender than when it was first placed in the cooker.

Final shredding and preparation

3. 3Cook and shred
   Cover and cook on low for 8 hours. Once finished, ensure the internal temperature of the pork reaches 145°F (63°C). Remove the pork, let it rest for at least 3 minutes, then shred using two forks.
   Look for The pork should be fork-tender and easily pull apart with minimal resistance.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the sauce is too thin after shredding, simmer it in a pan for a few minutes to thicken.

Once the cooking time is complete, the pork should be extremely tender and look glossy from the reduced sauce. Use two forks to shred the meat directly in the cooker, incorporating the cooked onions and the concentrated sauce. The final result should be a uniform, shredded texture where the meat is thoroughly coated in the sauce. Check that the meat has reached the safe internal temperature before serving it warm on your prepared buns.

Common mistakes

A common mistake is removing the lid too frequently during the cooking process, which releases heat and moisture, significantly increasing the total time required. Another frequent error is overcrowding the slow cooker; ensure there is enough room for the air and heat to circulate around the pork.

Avoid adding too much extra liquid, as the pork will release its own juices while cooking; a balance is needed to ensure the sauce does not become too watery by the end of the process.

How to tell it’s done

The pork is done when it reaches an internal temperature of at least 145°F (63°C) and the meat fibers pull apart easily when prodded with a fork. It should be tender enough to shred with minimal effort, indicating that the connective tissues have successfully broken down.

If the meat still feels resistant or tough, continue cooking for another 30 to 60 minutes before checking again, as individual slow cookers can vary in their heat output and intensity during the cooking cycle.

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