Easy Slow Cooker Lemon-Lime Pulled Pork Step-by-step instructions

Before you start

Before starting, ensure your slow cooker insert is clean and placed on a flat, heat-resistant surface. Have your pork shoulder cut into consistent, large chunks to ensure everything cooks at the same rate.

Measure out your brown sugar and onion powder in advance so you can quickly assemble the dish. If your onion is large, slice it into uniform, thick rounds to prevent them from dissolving entirely into the sauce during the long cooking cycle.

Instructions

Initial Assembly

1. 1Layering the slow cooker
   Place the large pieces of pork shoulder into the slow cooker. Arrange the thick slices of onion around the pork to ensure even cooking and flavor distribution throughout the cooking process.
   Look for The pork should be evenly distributed in the base of the slow cooker.
   Tip Cut the pork into uniform, large chunks to promote even cooking throughout the long braising time.

The pork should be nestled securely at the bottom of the slow cooker. The onions are scattered around the sides, ensuring they are positioned to soften into the juices rather than sitting dry on top of the meat.

Seasoning and Liquid Addition

2. 2Adding seasonings and liquid
   Sprinkle the brown sugar and onion powder evenly over the pork and onions. Pour the lemon-lime soda over the contents of the slow cooker, ensuring the liquid reaches the bottom to help braise the meat.
   Look for The soda should create a light fizz as it hits the sugar and meat.
   Tip Pouring the soda slowly helps prevent excessive foaming over the edges of the slow cooker insert.

The brown sugar and onion powder should be distributed evenly across the pork. The lemon-lime soda is poured gently, creating a light, bubbly base that will eventually combine with the rendered pork fat and aromatics.

Cooking and Shredding

3. 3Slow cooking and resting
   Cover and cook on low for 8 hours until the pork is fork-tender. Check that the internal temperature of the pork has reached 145°F (63°C). Once cooked, remove the pork and let it rest for at least 10 minutes before shredding with two forks.
   Look for The meat should be easily pulled apart with a fork with minimal resistance.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Shredding the meat while it is still warm helps it absorb the remaining juices in the pot.

The pork is perfectly tender, falling apart easily when pressed with a fork. The liquid in the pot is reduced and aromatic, with the onions fully softened and incorporated into the savory, slightly sweet braising sauce.

Common mistakes

A common mistake is overcrowding the slow cooker, which can prevent the meat from cooking evenly. Always leave a little room for the steam to circulate.

Another error is checking the pork too frequently; every time the lid is lifted, heat escapes, adding significantly to the total cooking time.

Avoid using a lean cut of pork, as it will inevitably result in tough, dry meat that does not shred properly, regardless of how long it cooks.

How to tell it’s done

The pork is done when it reaches an internal temperature of 145°F (63°C) and can be easily shredded with a fork. The meat should be extremely tender, showing no resistance when pulled apart.

The onions should be soft and translucent, having absorbed the sweet and savory juices from the soda and sugar mixture. Ensure the meat rests for at least 10 minutes before shredding to retain its natural juices.

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