What cut of pork is best for pulled pork in a crock pot?
Pork shoulder is the move, also sold as pork butt or Boston butt. It has enough fat and collagen to stay tender for hours. Pork loin is much leaner and can turn dry and stringy.
Should I trim the fat cap?
If your roast has a thick fat cap, you can trim it down to about 1/4 inch. Some fat is your friend here. It keeps the pork juicy and adds flavor, but a huge slab will not fully melt and can make the finished pork feel greasy.
Do I need to sear the pork first?
You do not need to, and this recipe is designed to taste great without it. If you have 5 extra minutes and want a deeper roasted flavor, sear the pork in a hot skillet before adding it to the slow cooker.
Why is my pulled pork watery?
Slow cookers trap moisture, and pork releases a lot of liquid. That is why I recommend reducing the cooking liquid on the stove for 8 to 12 minutes before mixing it back in. Thicker sauce, better flavor.
Can I cook it on HIGH instead of LOW?
Yes. Cook on HIGH for 4 to 6 hours or LOW for 8 to 10 hours, until it shreds easily with a fork. Cook to tenderness, not just the clock. LOW tends to give you the most tender, forgiving result.
Can I use store-bought barbecue sauce?
Absolutely. I use a store-bought base, then wake it up with vinegar, a little sweetness, and spices. It tastes like you meant to do it that way.
How do I know when it is done?
Temperature-wise, pulled pork is happiest around 195 to 205°F internal, but the real test is probe-tender. A thermometer or skewer should slide in with very little resistance, and the meat should shred easily.
What size slow cooker do I need?
A 6-quart slow cooker is ideal for a 3.5 to 4.5 lb shoulder. If your slow cooker is smaller, avoid packing it to the top and keep the lid closed so it cooks evenly.
