Slow Cooker Pulled Pork Baked Beans Step-by-step instructions

Before you start

Before starting, ensure your pork shoulder is fully thawed if it was previously frozen. Prepare your workstation by dicing the onion uniformly so it softens evenly. Have your slow cooker insert clean and ready on a level surface.

Measure out your brown sugar and dry mustard into a small ramekin so they are ready for quick assembly. Ensure you have a clean pair of forks or meat claws ready for the shredding stage, which will happen after the cooking process is complete.

Instructions

Setting up the slow cooker

1. 1Prepare the slow cooker
   Place the boneless pork shoulder roast into the base of the slow cooker insert. Ensure it sits flat to promote even cooking throughout the process.
   Look for The pork is centered in the insert.
   Tip Ensure the pork is fully defrosted before adding it to the slow cooker for food safety.

At this stage, the pork shoulder is positioned at the bottom of the slow cooker insert. It is important to ensure the meat is placed securely on the base, allowing for even heat distribution. The surface of the meat is clean and ready to receive the aromatics and beans. Verify that the slow cooker is plugged in and the area is clear of any obstructions before proceeding to add the remaining ingredients for the long cook.

Adding aromatics and beans

2. 2Add flavorings and beans
   Scatter the diced onion over the pork roast. Sprinkle the brown sugar and dry mustard evenly over the top. Spoon the baked beans in barbecue sauce over the entire mixture to cover the meat.
   Look for The beans should cover the pork and onions completely.
   Tip Distribute the beans evenly to ensure the sugars and sauce penetrate the meat as it cooks.

The onions are scattered, and the sugar, mustard, and beans have been added to the insert. The beans should create a uniform layer covering the pork. Check that the ingredients are distributed well so that no dry pockets remain. The smell should be pleasant, with the aroma of the barbecue sauce beginning to mingle with the sweetness of the brown sugar. Ensure the lid is closed tightly to begin the slow braising process.

Cooking and final shredding

3. 3Cook and shred
   Cover the slow cooker and cook on low for 8 hours. Once finished, ensure the pork reaches an internal temperature of 145°F (63°C). Remove the pork, let it rest for 10 minutes, then shred using two forks and return the meat to the beans.
   Look for The pork shreds easily with minimal pressure.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Letting the meat rest ensures the juices redistribute, keeping the pork tender after shredding.

After the cooking time, the pork should be extremely tender and yielding. The sauce will have thickened significantly from the heat and the juices released by the meat. Check the internal temperature to ensure it has reached 145°F (63°C).

Once rested, the meat should pull apart into shreds with ease. The final dish should look like a cohesive, thick stew where the pork and beans are perfectly integrated into a rich, flavorful mixture.

Common mistakes

A common mistake is overcrowding the slow cooker, which can prevent the meat from cooking evenly. Another error is failing to let the meat rest for the required 10 minutes before shredding; without this rest, the juices will escape too quickly, leading to dry meat.

Additionally, ensure you do not use a high-heat setting for too long, as this can cause the beans at the bottom to scorch before the pork is fully tender and cooked through.

How to tell it’s done

The pork is done when it reaches an internal temperature of 145°F (63°C) and pulls apart easily with the gentle pressure of two forks. If the meat offers resistance when you try to shred it, it needs more time in the heat.

The beans should be thick and bubbling, with the sauce having reduced slightly and thickened from the rendered juices of the pork. The onions should be completely soft and translucent, having melted into the sauce.

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