Slow Cooker Bacon Jam Pulled Pork Step-by-step instructions

Before you start

Before beginning, ensure your pork shoulder is cut into uniform, large chunks, which helps ensure even cooking throughout the process. Prepare your bacon by cooking it until crisp, then chopping it finely so that it integrates well into the final jam-like consistency.

Have your brown sugar, black pepper, and cider vinegar measured and ready to go. Clear a space in your kitchen for the slow cooker, ensuring it is on a stable, heat-resistant surface away from any overhanging cabinets or flammable materials.

Instructions

Layering the ingredients

1. 1Assemble ingredients
   Place the pork shoulder chunks into the base of the slow cooker, ensuring they are evenly distributed across the bottom. Layer the cooked chopped bacon and sliced onions directly over the pork.
   Look for Ensure the pork covers the bottom for even cooking.
   Tip Trim excess fat from the pork before adding to the cooker if desired.

The pork should be arranged in an even layer at the bottom of the insert, with the bacon, onions, and seasonings distributed uniformly on top. At this stage, everything should look fresh and organized before the long, slow cook begins.

Slow cooking process

2. 2Season and cook
   Sprinkle the brown sugar and black pepper evenly over the bacon and onions. Pour the cider vinegar over the top of the mixture. Cover the slow cooker and cook on low for 8 hours or high for 4 hours until the meat reaches 145°F (63°C) and is fork-tender. Let the meat rest for at least 3 minutes.
   Look for The pork should be very tender and easily pull apart with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not lift the lid during the first few hours to maintain steady heat.

During the cooking phase, the kitchen will begin to smell savory and sweet. The onions will soften, and the sugars will liquefy. By the end of this phase, the pork should look significantly shrunken and be visibly tender enough to pull apart.

Shredding and finishing

3. 3Shred and serve
   Once cooked, remove the pork from the slow cooker and shred it using two forks. Return the shredded meat to the pot, mixing it thoroughly with the bacon, onions, and the thick, syrupy juices. Let the meat rest for at least 5 minutes before serving.
   Look for The meat should be fully opaque and coated in a rich, dark sauce.
   Tip If the sauce is too thin, remove the lid and cook on high for an additional 15 minutes to reduce.

After shredding, the meat should be fully coated in a thick, glossy brown sauce. The bacon pieces should be evenly distributed throughout the shredded pork, and the onions should have practically melted into the sauce, creating a perfect jam consistency.

Common mistakes

A common mistake is overcrowding the slow cooker, which can lead to uneven cooking and excess liquid that dilutes the flavor of the bacon jam.

Another error is failing to shred the meat properly; take the time to pull it apart thoroughly so that every strand is coated in the sauce.

Finally, avoid lifting the lid too frequently, as this releases heat and steam, significantly increasing the total cooking time and potentially drying out the meat before it reaches the desired tenderness.

How to tell it’s done

The pork is done when it is fork-tender, meaning it should shred easily with minimal pressure. The internal temperature must reach at least 145°F (63°C) for safety. Visually, the meat should be opaque, light golden-tan in color, and completely free of any pink hues.

The sauce should have thickened into a rich, dark consistency that clings to the shredded pork, indicating that the sugars and vinegar have properly reduced and combined with the rendered bacon fat and juices.

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