Slow Cooker Sticky BBQ Pulled Pork Step-by-step instructions

Before you start

Before you begin cooking, ensure your slow cooker insert is clean and dry. Trim any excessively thick layers of fat from the pork shoulder, leaving a thin layer to keep the meat juicy.

Measure out your pork seasoning and BBQ sauce so they are ready to be applied. Having everything prepped and within reach makes the process quick and clean.

Instructions

Seasoning and Prepping the Pork

1. 1Season the Pork
   Place the boneless pork shoulder on a clean cutting board and pat it dry with paper towels. Generously sprinkle the pork seasoning over all sides of the meat, pressing it firmly into the surface so the spices adhere well and coat the entire shoulder evenly.
   Look for The pork shoulder should be completely coated in seasoning.
   Tip Wear disposable gloves to keep your hands clean while pressing the seasoning into the meat.
2. 2Prepare the Cooker
   Transfer the seasoned pork shoulder into the slow cooker insert, ensuring it fits comfortably. Pour half of the BBQ sauce directly over the top of the seasoned meat, letting it cascade down the sides to start building a rich, flavorful base.
   Look for The pork should be nestled in the cooker with sauce on top.
   Tip You can lightly grease the slow cooker insert with cooking spray beforehand for easier cleanup.

At the end of this first phase, the pork shoulder should be completely and evenly coated in the aromatic seasoning.

The spices will begin to draw out a tiny bit of moisture from the meat, creating a slightly damp, fragrant paste on the surface. There should be no dry spots left on the pork before it goes into the cooker.

The Low and Slow Cook

3. 3Slow Cook the Pork
   Cover the slow cooker with its lid and cook on low for 8 hours, or until the meat is tender enough to fall apart easily. Ensure the pork reaches a safe internal temperature of at least 145°F (63°C) and let it rest for at least 3 minutes before shredding.
   Look for The pork should be tender and easily pierced with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist the urge to open the lid during cooking, as this releases heat and increases the cooking time.

When the slow cooking is complete, the pork shoulder will be incredibly tender and will shrink slightly. The kitchen will be filled with a rich, smoky, and sweet aroma. The meat should easily slip apart when pressed with a fork, and the cooking liquid at the bottom of the slow cooker will be bubbling gently.

Shredding and Final Glazing

4. 4Shred and Glaze
   Transfer the cooked pork to a shallow dish. Using two forks, shred the warm meat into bite-sized pieces, discarding any large pieces of excess fat. Return the shredded pork to the slow cooker, pour the remaining BBQ sauce over the top, and toss gently to coat the meat in the warm, sticky glaze.
   Look for The meat should be fully coated and glistening with sauce.
   Tip Let the shredded pork sit in the warm cooker for 10 minutes to absorb all the rich juices before serving.

In this final phase, the shredded meat is tossed back into the warm slow cooker with the remaining BBQ sauce. The pork should look exceptionally glossy, moist, and thoroughly coated in the sticky glaze. Every strand of meat should glisten under the light, holding onto the rich sauce without swimming in excess liquid.

Common mistakes

One common mistake is cooking the pork on high heat to save time. While the slow cooker can cook the meat on high, the low setting is highly recommended for pork shoulder.

Cooking it too fast can cause the muscle fibers to seize up and become tough. Another mistake is discarding all of the cooking juices. Be sure to keep some of those flavorful pan juices to mix back into the shredded meat to keep it moist.

How to tell it’s done

The pork shoulder is officially done when it is tender enough to shred effortlessly with two forks. To ensure food safety, the internal temperature of the pork must reach at least 145°F (63°C) and be allowed to rest for at least 3 minutes.

However, for the most tender pulled pork, cooking it until it reaches an internal temperature of around 195°F to 205°F (90°C to 96°C) allows the collagen to fully break down.

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