Slow Cooker Honey Balsamic Pulled Pork Recipe + VIDEO (2024)

FAQs

Should pulled pork be covered in liquid in slow cooker? ›

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. And 10 hours later, this huge hunk of meat is tender and ready.

Transfer everything to a large slow cooker and add a splash of liquid — water is great, but so is broth, apple juice, or beer if you have them handy. Cover and cook on low until the meat is tender and pulls apart easily.

The vinegar adds contrast to the smoky flavor and cuts through the fat in the meat.

Apple cider vinegar: Adds a little tanginess and helps to tenderize the pork. Without it, the pork tastes flat. Adding the vinegar wakes everything up. Fish sauce or Worcestershire: Seasons our cooking liquid and adds a nice burts of umami, which makes the pulled pork even more delicious.

Close the Proofer and allow the pork to cook for a total of 10 or 11 hours. Midway during the slow cook process you can turn the pork over once. After 10 hours check the interior of the pork with a thermometer. We recommend a temperature of 195-200 °F / 90-93 °C for tender, juicy pork which pulls apart easily.

On low heat, cook for 8-10 hours; on high heat, cook for 5-6 hours. The pork should be fork-tender and easily shredded. Can you overcook pulled pork in a slow cooker? Yes, overcooking can lead to dry, tough meat.

A general rule of thumb from Luis Sanchez, senior category manager for the appliance manufacturer Breville: To go from "High" to "Low" (or vice versa), multiply (or divide) the original time by 1.5 to 2.5 hours. And as with the cooking times for specific ingredients, these times are approximate.

The smoke flavor is much more intense after the pulled pork has been sitting overnight. I simply take a container from fridge, bring to room temperature and re-heat at 175-200 degrees in a glass container for an hour or two (add a little apple juice or sweetened cider vinegar if needed).

Pour 1 1/2 cups liquid, such as low-sodium chicken or vegetable broth, tomato juice, light or amber beer, white or red wine, orange juice, or a mix of several liquids (and optional liquid smoke) over the pork. The pork should be only partially submerged, with some of the pork remaining above the surface of the liquid.

It's good to add a binder, which helps the rub stick to it. This can be olive oil, yellow mustard, or a spray oil like duck fat. For pork butt I usually go with mustard. It doesn't add any flavor to the finished product, but I like the way it holds the rub and the color it gives to the exterior early in the cook.

Do you put barbecue sauce on pulled pork before or after cooking? ›

Apply the sauce after the meat has been cooked. Depending on the cooking temperature and the type of sugar, a sweet sauce can get gummy or even burn. So, apply the sauce at the end, about 15-30 minutes before removing the pork to add rich flavor.

While I highly recommend using apple cider for this pulled pork, if you can't find any you could substitute with apple juice.

How do you tenderise pork for stir fry? Velveting is a Chinese technique that helps keep meat tender during stir frying. Adding cornstarch and bicarb to your meat during the marinating process helps to coat your meat, giving it a velvety feel that makes the meat feel extra soft.

To achieve tender and flavorful pulled pork, it's best to cook it slowly for a long time until it's easy to shred. This makes it a great dish to prepare in advance and serve for dinner later.

The pork should be only partially submerged, with some of the pork remaining above the surface of the liquid.

Water or liquid is necessary to create steam. When cooking meat or poultry, the water or liquid level should cover the ingredients to ensure effective heat transfer throughout the crock. Some manufacturers of slow cookers recommend adding liquid to fill the stoneware 1/2 to 3/4 full.

If it is expected to be served within a few hours after smoking, it is better to store it in a crockpot set at the lowest possible temperature. Additionally, spray chicken broth or apple juice on the meat to prevent it from losing more moisture in the crockpot.

Note: Another option is to leave the juice in the pan and pull the meat apart right there in those juices. This is not as healthy but it tastes amazing and the meat is SO juicy and flavorful! After the meat has cooled for about an hour, use a couple of forks to pull the meat into pieces.