Slow Cooker BBQ Pulled Pork for Easy Weeknight Dinners Step-by-step instructions

Before you start

Before starting, ensure the pork shoulder is thoroughly pat-dried with paper towels. Trim any excessive thick layers of fat from the exterior of the pork, but leave a small amount to add moisture during the cooking process.

Verify that the slow cooker is clean and placed on a stable, heat-resistant surface away from any edges. Have a pair of sturdy tongs and two large forks ready for the shredding stage, as these are essential tools for managing the hot, tender meat once it has finished cooking.

Instructions

Initial Preparation

1. 1Prepare the Slow Cooker
   Place the pork shoulder into the base of the slow cooker. Ensure the meat is positioned securely so it can cook evenly throughout the process. Do not add any liquid, as the pork will release its own juices while cooking.
   Look for The pork shoulder should fit comfortably without being overly crowded in the slow cooker basin.
   Tip If the pork shoulder is too large, cut it into two or three smaller pieces to ensure it fits and cooks uniformly.
2. 2Add Sauce
   Pour the barbecue sauce over the pork shoulder, making sure to coat the top surface thoroughly. The sauce will help keep the meat moist and infuse it with flavor during the long, slow cooking cycle.
   Look for The barbecue sauce should cover the majority of the meat, creating a thick, glossy layer on top.
   Tip Use a silicone spatula to scrape the sides of the measuring cup to ensure every drop of sauce is added.

The pork shoulder is positioned at the bottom of the slow cooker and completely coated with the barbecue sauce. The slow cooker is sealed with the lid, and the cooking cycle has begun. The kitchen should remain clean, and the area around the cooker should be clear of obstructions to allow for proper airflow and safety.

Slow Cooking

3. 3Slow Cook the Pork
   Cover the slow cooker with its lid and set to cook on low for 8 hours or on high for 4 hours. Allow the meat to cook undisturbed until it reaches an internal temperature of 145°F (63°C). Once cooked, let the meat rest at least 3 minutes before shredding.
   Look for The meat is ready when it is extremely tender and pulls apart easily with the gentle pressure of a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid frequently, as this releases heat and moisture, which can significantly increase the required cooking time.

The pork is cooking steadily. The aroma of savory barbecue sauce and roasting pork should be present in the kitchen.

The lid must remain closed throughout this phase to maintain the internal temperature and moisture levels. The meat is steadily breaking down, becoming softer and more tender as the time progresses toward the final stage.

Shredding and Finishing

4. 4Shred and Serve
   Using two large forks or tongs, shred the pork directly in the slow cooker, incorporating the rendered juices and the barbecue sauce. Once shredded, serve the meat on a warm plate.
   Look for The pork should be fully coated in the sauce, appearing glossy and succulent with steam rising from the mixture.
   Tip Before serving, taste the shredded pork and add a splash of extra barbecue sauce if a saucier consistency is desired.

The pork is now fully cooked and tender. It is being shredded with forks, and the sauce is being mixed in to ensure every strand is well-coated. The final result is a pile of succulent, saucy pulled pork that is ready to be served immediately on a plate or incorporated into another dish.

Common mistakes

A common mistake is adding liquid like water or broth to the slow cooker; the pork and sauce provide ample moisture, and extra liquid will only dilute the flavor of the barbecue glaze. Another error is failing to let the meat rest after shredding.

Allowing the pork to sit for ten minutes after it is pulled lets the juices redistribute through the meat fibers, resulting in a much more flavorful and succulent final texture. Finally, avoid cutting the pork into too many small pieces before cooking, as larger chunks retain moisture better over long cooking times.

How to tell it’s done

The pork is done when it is exceptionally tender and pulls apart effortlessly using two forks. Use a digital meat thermometer to ensure the thickest part of the meat has reached an internal temperature of at least 145°F (63°C).

At this stage, the meat should be moist, glossy, and coated in the thickened barbecue sauce. If the pork still feels firm or resists shredding, continue cooking for an additional thirty minutes before checking again, as cooking times can vary based on the specific shape and density of the meat.

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