Slow Cooker Apple Bourbon Pulled Pork Step-by-step instructions

Before you start

Before starting, ensure your slow cooker is clean and placed on a stable, heat-resistant surface. Remove the pork shoulder from the refrigerator approximately 30 minutes prior to cooking to allow it to come to room temperature, which encourages more even cooking.

Prepare the apples by washing them thoroughly, peeling them if desired, and slicing them into uniform pieces. Have your barbecue sauce measured and ready, and clear your workspace so you can easily layer the ingredients directly into the cooker without unnecessary movement or cleanup during the assembly process.

Instructions

Assembly and Prep

1. 1Assemble ingredients
   Place the pork shoulder into the base of the slow cooker. Scatter the sliced apples evenly over the surface of the meat. Sprinkle the brown sugar over the apples to ensure even coverage before adding the final component.
   Look for The pork should sit flat at the bottom of the cooker.
   Tip Ensure the apples are sliced thinly for even softening during the long cook time.

The pork should be nestled at the bottom of the cooker with the apples, sugar, and sauce layered clearly on top. Ensure the ingredients are evenly distributed so that the flavors meld correctly as the temperature rises. The slow cooker should be set correctly for the desired cook time, and the lid should be firmly in place to create the necessary seal for the braising process to begin effectively.

Slow Cooking

2. 2Slow cook the pork
   Pour the barbecue sauce over the pork, apples, and brown sugar. Cover the slow cooker with its lid and set it to cook on low for 8 hours or high for 4 hours until the meat reaches an internal temperature of 145°F (63°C). Let the meat rest for at least 3 minutes before shredding.
   Look for The sauce will combine with the apple juices to form a rich glaze.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid frequently to maintain a consistent internal temperature.

During this phase, the aroma of the pork and barbecue sauce should become increasingly noticeable in your kitchen. The liquid levels should remain relatively stable, and the pork should be visibly softening as the connective tissues break down.

By the end of this phase, the meat should look darker and significantly more tender, signaling that it is ready for the shredding process to begin once the internal temperature is verified.

Shredding and Serving

3. 3Shred and serve
   Once the pork has rested, use two forks to shred the meat, discarding any large pieces of fat. Return the meat to the sauce to coat thoroughly before serving on buns.
   Look for The meat should pull apart easily with minimal effort.
   Tip Keep the shredded meat warm in the remaining sauce until ready to plate.

The finished product should be a pile of glossy, tender shredded pork that is well-coated in the thickened sauce. The meat should be easy to pull apart with minimal pressure, and it should smell savory and slightly sweet from the caramelized apples and sugar. Check that all pieces are well-incorporated with the sauce before serving on your preferred buns, ensuring the texture is consistent throughout the entire portion.

Common mistakes

A common mistake is using a cut of meat that is too lean, such as a tenderloin, which will dry out during the long cooking duration; always stick to pork shoulder or pork butt for the best results. Another frequent error is overcrowding the cooker, which prevents the heat from circulating evenly and can result in uneven cooking.

Finally, resist the urge to open the lid too often during the cooking process. Each time you remove the lid, heat escapes, extending the total cooking time and potentially impacting the final texture of the pork.

How to tell it’s done

The pork is considered done when it reaches an internal temperature of 145°F (63°C) and the fibers pull apart easily with the gentle pressure of a fork.

It is crucial to let the meat rest for at least 10 minutes after removing it from the slow cooker; this resting period allows the juices to redistribute throughout the meat, ensuring that every bite remains tender and flavorful. If the meat offers resistance when shredding, return it to the cooker for an additional 30 minutes, as it requires more time to break down properly.

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