Easy Crockpot Root Beer Pulled Pork for Busy Weeknights Step-by-step instructions

Before you start

Before beginning, ensure the slow cooker insert is clean and dry. Prepare the onion by slicing it into thin, even rounds.

Measure out the garlic powder and barbecue sauce so that everything is ready to go. If the pork shoulder is very large, cut it into two or three large chunks to help it fit better in the cooker.

Make sure to have a clear workspace on your countertop, as handling raw meat requires careful attention to sanitation. Keep a set of tongs nearby to help position the meat and move the ingredients efficiently into the cooker.

Instructions

Preparation

1. 1Prep the Slow Cooker
   Place the pork shoulder into the base of the slow cooker. Scatter the sliced onions evenly over the top of the meat to ensure they release their moisture and flavor during the long cook time. Ensure the meat is positioned centrally in the insert.
   Look for The pork is settled and the onions cover the surface.
   Tip Avoid trimming all the fat from the shoulder, as it helps keep the meat moist during the slow cooking process.

The pork shoulder is placed securely in the slow cooker with a layer of onions underneath. The surface of the meat is clean and ready for seasoning. Ensure the countertop area is sanitized after handling the raw meat to maintain kitchen safety standards.

Slow Cooking

2. 2Season and Sauce
   Sprinkle the garlic powder uniformly over the pork and onions. Pour the barbecue sauce over the top, making sure it coats the meat and onions thoroughly. Cover the slow cooker with its lid and set it to cook on low for eight hours.
   Look for The sauce is poured and the lid is securely in place.
   Tip Using a glass measuring cup makes it easier to pour the sauce cleanly without making a mess.

The garlic powder and barbecue sauce have been added, covering the meat completely. The slow cooker is sealed with the lid, and the cooking cycle is underway. Check that the power cord is connected and the setting is on low for consistent, gentle heat.

Shredding and Serving

3. 3Shred and Serve
   Once the cooking time is complete, verify that the pork has reached an internal temperature of at least 145°F (63°C). Remove the pork from the slow cooker and let it rest for 10 minutes. Shred the meat using two forks and pile it onto toasted brioche buns for serving.
   Look for The pork shreds easily with a fork and is tender to the touch.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Remove excess fat after shredding if desired for a lighter texture.

The meat is fully cooked, tender, and ready to be shredded. The aroma should be savory and inviting. After the short rest period, the pork should pull apart effortlessly with two forks, ready to be portioned onto the toasted buns for immediate serving.

Common mistakes

A common mistake is removing the lid too frequently during the cooking process. Each time the lid is lifted, heat escapes, which can add significant time to the cooking cycle. Another error is failing to trim excessively large pieces of fat, which can make the final dish feel greasy.

Ensure the temperature is set to low for the best results, as high heat can sometimes cause the meat to become tough before it has the chance to fully tenderize and break down into the desired consistency.

How to tell it’s done

The pork is perfectly cooked when it reaches an internal temperature of 145°F (63°C). At this point, the muscle fibers should be extremely tender and yield easily to the pressure of a fork. The meat will appear opaque and should easily pull away from any bone or connective tissue.

Always check the thickest part of the roast to ensure an accurate reading. Remember to let the meat rest for at least 10 minutes before shredding to allow the juices to redistribute for the best possible texture.

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