This could be as simple as salt and pepper, though I absolutely love rubbing on some homemade Sazon Seasoning :. Another simple flavoring is to cook the pork in pineapple juice, which is a magical flavor combination with pork. Simple add a small 6-ounce can to the crock along with the other ingredients. Cook the pork for 8 hours on low, until the interior reads F. There will be liquid in the crockpot that the pork gave off while cooking:.
Now, collect the remaining liquid from the crockpot. If the fat bothers you, chill the measuring cup in an ice bath and in the fridge until the fat hardens on top:. And if you skipped solidifying the fat, you can just pour the liquid through a strainer all over the pork right after cooking. This pulled pork is also gluten-free, dairy-free, Whole 30 compliant, low carb, paleo, and keto friendly. I love serving the pork with a side of homemade Coleslaw.
Can you overcook slow cooker pulled pork? Yes, definitely. The best way to combat this is to first get a feel for your own slow cooker, since models can vary in heat intensity, and also the size can impact cooking time. The pork is done when it reaches F and shreds easily with a fork. Add a small amount of fat like neutral olive oil, butter, or lard, and cook the leftover pulled pork for a few minutes until warmed through. What temperature to cook slow cooker pulled pork: I always cook pulled pork on low in the crockpot.
In my opinion, the high setting is just too much for the pork. If you do high, it still typically takes a minimum of 4 hours. Stick with the low setting if you can. Can pulled pork be frozen?
Yes, it freezes beautifully! Store in an airtight container for up to 2 months. Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes. Post updated with more tips, instructions, and photos in June Originally published in September This post contains an affiliate link. Your email address will not be published. Notify me via e-mail if anyone answers my comment.
You could reheat on low or warm in the slow cooker with a bit of extra liquid. Or reheat individual portions in the microwave. It says pour half of the sauce mixture over the pork, what do you do with the other half? I do not trim the fat nor do I add any liquid. When the roast is done, I shred it and check the flavor, adding additional salt if needed. Terrific as sandwich or just as is It's up to you, I prefer leaving it for the added flavor and then skimming off any excess after cooking.
I have made this 3 times already and I cannot thank you enough for such an easy and perfect recipe!! It is simply the very best!! Your email address will not be published. This site uses Akismet to reduce spam. Learn how your comment data is processed. Skip to main content Skip to primary sidebar menu icon. Facebook Instagram Pinterest. Full Nutrition. Reviews Read More Reviews. Rating: 5 stars. Followed the recipe to a T and it was great. There were a TON of leftovers.
I used a 5 pound roast. I put some of the extra meat in the fridge for later and still had a lot of leftover meat. I filled my muffin pan with scoops of meat. Each individual muffin tin holds the same as a typical sandwich. I put the muffin tin in the freezer and froze the individual serving size leftovers.
After about 2 hours I took the tin out removed the meat muffins. Next they went into a ziploc and they will not all stick together. These are great for a quick sandwich, with rice, with beans, or with eggs. Read More. Most helpful critical review Laura.
Rating: 3 stars. I was so excited to try this, but ended up a little disappointed. Although it was very easy to get together and the pork turned out perfectly and just fell apart, the taste just wasn't doing it for me.
It was way too sweet for me, I was hoping for more of that smoky flavor. If I make this again I won't be adding any sugar, maybe more vinegar and maybe some liquid smoke to give it that pulled pork flavor. Reviews: Most Helpful. Absolutely delicious!!! I would give this one 10 stars! I cooked on low for 10 hours, then shredded and kept it on warm for a couple more hours. I am seriously keeping this recipe forever.
Also, when you shred the meat you can remove most of the fat. Don't Worry About Overcooking It's pretty much impossible to mess this one up. Made it? Let us know how it went in the comment section below! Editor's Note: The introduction to this recipe was edited on September 30, Advertisement - Continue Reading Below.
Yields: 8 servings. Prep Time: 0 hours 10 mins. Total Time: 6 hours 0 mins. Kosher salt. Freshly ground black pepper. Coleslaw, for serving.
Buns, for serving. This ingredient shopping module is created and maintained by a third party, and imported onto this page.
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