3. Add about 1/4 Cup Liquid Per Pound of Pork . Your liquid should not cover your pork in the slow cooker : it should only come up about a quarter of the way up the sides. The pork will make more liquid as it cooks, and you need to leave room for that.
The pork is cooked in root beer all day long. You could use any flavor of soda really like Dr. Pepper or Coke but I prefer root beer . After cooking, drain the root beer and add your favorite BBQ sauce to the shredded meat.
I use them in gravy and stews and soups . You can chill the leftover juices and defat. Pour them in an ice tray and freeze . pop the cubes out and store in freezer in a ziplock.
Trim fat: To make pulled pork you will want to buy a pork shoulder (sometimes called pork butt or Boston butt ) roast . I prefer boneless , but you could buy bone -in.
The pork shoulder tends to float, and you want to make sure it is evenly cooked . Except for the temperature change and flipping the pork shoulder there is not a lot to do , and in all honesty, you could just set it on low and cook for 8–10 hours and be fine (especially if you needed to head to work for the day).
Keep the cooker set to low; the high setting will boil the meat instead of braise it, so it’s only a quicker trip to an undesirable outcome. Pork shoulder self-bastes and stays moist, and is nearly impossible to overcook . For even better results, refrigerate the pork in the braising liquid overnight.
All you need to get great pulled pork in your slow cooker is a pork roast, BBQ Sauce of your choice ( I use my Homemade BBQ Sauce), and a can of soda (Root Beer, Coca- Cola or Dr . Pepper work the best).
Because much of this sweetness is balanced out with distinct acidity, Coke can act as a balancing ingredient in many recipes. In theory, pouring pure Coke over a steak or pork shoulder will cause the proteins to denature and tenderize; however, it likely won’t taste very good without a flavorful supporting cast.
Easy Substitutions Use beef broth, chicken broth, mushroom stock, apple juice , apple cider , root beer, or coke instead of dark beer.
Why making pulled pork takes time If you don’t cook the connective tissue properly, it will be tough and rubbery. The connective tissue has to break down and literally melt away in the meat. This takes time. but when it’s done, the meat should fall apart by itself.
Do I drain it or leave it as is? Remove the meat, leaving the juice behind. Keep the juice separately to use as needed to moisten leftovers. The extra juice can also be boiled down till about half the volume and flavored strongly with vinegar and black pepper for use as a sauce for pulled pork sandwiches.
Place your whole butt or shredded pork in an ovenproof dish and add in a little liquid to replace some of the lost moisture. This can be apple juice, cider vinegar, broth, or a thick BBQ sauce. Cover the dish in a double layer of foil, to lock in the moisture, and set it on a baking tray in the middle of your oven.
The Best Toppings for Pulled Pork Sandwiches Horseradish Sauce: Mix together sour cream or Greek yogurt with prepared horseradish for a hot flavor bite. Classic Coleslaw: A simple slaw with a vinegar tang gives a crunchy bite to these succulent sandwiches .
Rinse the pork, place on a cutting board, pat dry with paper towels and rub in the salt and pepper. Set the pork in the bowl of a slow cooker, scatter the onion over the pork, sprinkle in the garlic and add the wine. Cook until the meat easily pulls apart with a fork, about 5 hours on high or 8 hours on low.