Slow Cooker Sweet and Smoky Pulled Pork Step-by-step instructions

Before you start

Before starting, ensure your slow cooker insert is clean and properly seated in the base. Prepare the pork by trimming any excessive external fat if desired, though leaving a thin layer can help with moisture.

Slice the sweet onion into uniform rings to ensure they soften evenly. Gather all your dry and liquid ingredients on your workstation to make the assembly process seamless.

Having everything ready to go will make the dump-and-go preparation even faster and more efficient.

Instructions

Layering the ingredients

1. 1Assemble the slow cooker
   Place the large chunks of boneless pork shoulder into the slow cooker insert. Layer the sweet onion rings evenly over the top of the pork chunks to ensure they cook down into the juices.
   Look for The pork should be arranged in a single layer or slightly overlapping to allow for even heat distribution.
   Tip Ensure the pork chunks are uniform in size to help them reach the finished texture at the same time.

The pork should be evenly distributed in the bottom of the slow cooker, with the onion rings forming a consistent layer on top. Ensure the insert is properly positioned and the base is ready to begin the heating process.

Seasoning and liquid addition

2. 2Season and add liquids
   Sprinkle the brown sugar and smoked paprika over the onion and pork. In a measuring cup, whisk together the apple juice and liquid smoke, then pour this mixture over the contents of the slow cooker.
   Look for The liquids should coat the ingredients, though they do not need to be fully submerged as the pork and onions will release their own moisture.
   Tip Mixing the liquid smoke into the apple juice first ensures a more even distribution of the smoky flavor throughout the dish.

The brown sugar and paprika should be evenly distributed over the pork and onions. The apple juice and liquid smoke mixture should be poured over the top, providing enough liquid to start the braising process without flooding the cooker.

Slow cooking and final shredding

3. 3Slow cook and shred
   Cover and cook on low for 8 hours or on high for 4 hours. Once the pork reaches an internal temperature of 145°F (63°C), remove it from the cooker, let it rest for 10 minutes, and then use two forks to pull the meat into tender shreds. Return the shredded pork to the juices and serve.
   Look for The meat is ready when it is fork-tender and pulls apart easily with minimal effort.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Letting the meat rest before shredding helps it retain more moisture, resulting in a juicier final dish.

The pork is done when it is fully tender and reaches 145°F (63°C). The juices should be aromatic and slightly thickened by the rendered fat and dissolved sugars, ready to be tossed with the shredded meat.

Common mistakes

Avoid lifting the lid of the slow cooker during the first few hours of cooking, as this releases heat and moisture, which can significantly increase the cooking time.

Another common mistake is cutting the pork into pieces that are too small, which can cause the meat to dry out or become mushy. Keep the chunks relatively large to ensure they retain their texture during the long, slow braising process.

How to tell it’s done

The pork is perfectly cooked when it reaches an internal temperature of 145°F (63°C). At this point, the meat should be exceptionally tender and should yield easily to the pressure of a fork.

If you encounter any resistance when trying to shred the meat, continue cooking for another 30 minutes and check again. The final result should be moist, flavorful strands of pork coated in a rich, smoky juice.

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