PULLED PORK with the CROCK POT Slow Cooker
Today I will explain how to prepare pulled pork, a wonderfully flavored dish made in the USA.
First of all, for those who don’t know, Pulled Pork is literally shredded pork: the meat is cooked so long that the collagen holding the fibers together breaks down, allowing the meat to “pull apart”.
I tried this delight for the first time in the United States and recently had the chance to eat it again in Milan during a social brunch organized by Sonia Peronaci performed by the excellent Ciccio Smoke & BBQ. You can’t imagine how good it is!
Since I’ve started using the slow cooker I took the opportunity to put it to the test with this dish as well and I must say that after the BBQ-flavored pork ribs (if you want the recipe click here https://blog.giallozafferano.it/atavolacontea/costine-di-maiale-in-salsa-bbq-slow-cooker/) it is definitely the preparation in which this appliance performs best.
But let’s get to the recipe to prepare the best pulled pork you will ever taste in your life.
I researched and after reading and trying many recipes, one remained at the top of my list: simple but full of flavor.
What makes this pulled pork the best? Certainly the right blend of spices which, when rubbed onto the pork shoulder, creates tender, tasty and succulent meat.
And it’s perfect for gatherings with friends, because besides being delicious it’s a convivial dish. You can enjoy it as a sandwich filling, inside tacos, on nachos or even on its own — everyone will love it.
PULLED PORK with the CROCK POT Slow Cooker
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 8 Hours
- Portions: 8 – 10 servings
- Cuisine: American
Ingredients
- 4.4 lbs Pork (leg, shank or shoulder)
- Smoked paprika (2 tbsp)
- Brown sugar (2 tbsp)
- Ground black pepper (1 tbsp)
- Cayenne pepper (1/2 tsp)
- Garlic powder (1 tbsp)
- Onion powder (1 tbsp)
- Salt (1 tsp)
- Apple cider vinegar (1/4 cup)
- Water (3/4 cup)
Recipe PULLED PORK with the CROCK POT Slow Cooker
Put all the spices (paprika, black pepper, cayenne) together with the garlic, onion powder and brown sugar in a bowl and mix with a spoon.
Once you have the spice mix, rub it thoroughly on all sides of the pork shoulder so it adheres well.
Lightly oil the bottom of the slow cooker, then pour in the apple cider vinegar and water.
Carefully place the pork into the Crock Pot so as not to “wash off” the spices.
Cover and cook on the LOW setting for about 8 hours.
Remove the pork from the pot and shred it using two forks, trimming any large pieces of fat if necessary.
Return the meat to the slow cooker and mix it with the juices released during cooking.
You can enjoy it as is or serve it inside a hamburger bun halved, lightly buttered and toasted in a skillet over medium heat until golden.
Enjoy!
TIPS
What’s the best cut of meat for pulled pork?
The original recipe calls for a specific cut called Boston Butt, which is rich in collagen that helps keep the meat moist during cooking and has enough fat to add flavor.
In Italy this cut is not commonly found due to different butchery traditions. I recommend using pork shoulder or neck (coppa), but generally any piece that is sufficiently fibrous and fatty at the same time (for example, shank) will work.
In general it’s advisable to use a piece of at least 4.4 lbs.
How long should the pork cook in a slow cooker?
For best results you should let it cook for at least 8 hours (or even longer). The meat should literally fall apart. Start with 8 hours and then check the texture — if your meat is still tough it needs more time.
FOR A LITTLE EXTRA
If you like the meat slightly crispy after cooking in the Crock Pot, transfer it to a foil-lined baking tray and put it under the broiler for a couple of minutes.
Don’t underestimate the use of apple cider vinegar — it’s the real winning trick to make the meat more tender and flavorful.
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