Slow-Cooker Pulled Pork

Touchdown Taste: The MVP of Your Big Game Spread!

Get ready for the Big Game showdown! Gather your friends and family, and let the game day festivities begin! In this blog post, we'll show you how to create succulent slow-cooker pulled pork with a flavorful dry rub and two BBQ sauces to satisfy everyone's palate. What's more, we'll reveal how your slow-cooker can be your new best friend, making this recipe a breeze. With this time-saving technique, you'll have a succulent centerpiece for your spread without breaking a sweat. Let's get started!

Why Slow-Cooker Pulled Pork?

Now, you might be thinking, "Don't I need a fancy smoker for tender and smoky pulled pork?" No! Your trusty slow-cooker is here to save the day. Not only is it a versatile kitchen companion, but it also ensures tender, melt-in-your-mouth pork with minimal effort. Plus, the slow-cooking process allows you to start the dish overnight, saving you precious time the next day.

Cooking Overnight: A Hands-Off Time Saver

One of the great advantages of making slow-cooker pulled pork is that you can kick-start the cooking process at 11 pm and wake up to a heavenly aroma wafting through your kitchen. By cooking the pork low and slow overnight, you'll have a perfectly cooked main dish waiting for you, all without the need for constant attention. It's the ultimate time-saver, allowing you to focus on other party preparations.

No Liquid Required: Pork Cooked in Its Own Rendered Fat

Here's an interesting fact about slow-cooker pulled pork: you don't need to add any liquid to the pot. As the pork shoulder (or butt) slowly cooks, it releases its own fat and natural juices, essentially cooking in its own rendered fat, similar to the process of confit. This self-basting technique ensures incredible flavor and moistness, resulting in a truly succulent pulled pork.

Tips for Selecting Pork Shoulder

Cut of Pork: 

Look for pork shoulder, also known as pork butt or Boston butt. It comes from the upper part of the front shoulder of the pig and contains the perfect balance of meat and fat for slow cooking.

Size and Weight: 

Choose a pork shoulder that suits your needs, considering the number of servings you want to make. A typical pork shoulder for slow cooking can range from 4 to 10 pounds (1.8 to 3.6 kg) — the cooking time will vary based on the size.

As a general guideline, you can estimate about 1/2 to 3/4 pound (225 to 340 grams) of uncooked pork butt per person. This estimate accounts for some shrinkage during cooking. Keep in mind that pork butt is a relatively fatty cut, so it provides rich and flavorful meat.

If you're serving other protein options or if your guests have smaller appetites, you could lean toward the lower end of the range. However, if you're hosting a gathering with hearty eaters or if the pork butt is the main attraction, you might want to plan for closer to 3/4 pound per person.

Marbling: 

Look for pork shoulder with good marbling (intramuscular fat), which refers to the streaks of fat running through the meat. This fat will melt during the slow cooking process, adding flavor and keeping the meat moist.

Opt for a Bone-In Shoulder: 

A bone-in pork shoulder adds extra flavor and contributes to the tenderness of the meat during the slow-cooking process.

Freshness: 

Ensure that the pork shoulder is fresh and hasn't passed its expiration date. Look for meat that has a vibrant reddish-pink color and avoid any pieces with a grayish hue.
 

Source: 

Whenever possible, opt for high-quality, responsibly raised pork. Look for pork that is hormone-free and antibiotic-free, as it tends to have better flavor and texture.

 

Preparing the Pork Shoulder

Start by gathering the ingredients you'll need. You'll need a pork butt with the skin on, a dry rub of your choice, and any additional spices, seasonings or aromatics you prefer.

1. Score the skin:

   Use a sharp knife to score the skin of the pork butt. Make shallow cuts about 1 inch apart in a crisscross pattern. This helps the fat render and the skin to crisp up during cooking.
   

2. Apply the dry rub:

   Generously apply the dry rub all over the pork butt, including the scored skin. Massage the rub into the meat, making sure to cover all sides evenly. The dry rub can be a mixture of salt, pepper, herbs, spices, and any other flavors you desire. Popular options include paprika, garlic powder, onion powder, cayenne pepper, brown sugar, and thyme. (Our dry rub recipe is listed below)

3. Let it rest:

   After applying the dry rub, allow the pork butt to rest at room temperature for about 30-45 minutes. This allows the flavors of the rub to penetrate the meat.

4. Layer the Flavors:

   Place aromatic ingredients like sliced onions on the bottom of the slow cooker. These will infuse the meat with delicious flavors as it cooks.

5. Place in the slow cooker:

   Transfer the seasoned pork butt to the slow cooker. Place it with the skin side up to ensure the skin stays crispy and the fat renders.

6. Slow-cook:

   Set your slow cooker to the desired cooking temperature and time. Slow-cook the pork butt until it reaches an internal temperature of around 195-205°F (90-96°C) and the meat is tender and easily pulls apart. Cooking times will vary depending on the size of the pork butt and your slow cooker settings, but it typically takes around 8-10 hours on low heat or 4-6 hours on high heat.

7. Rest and serve:

   Once the pork butt is cooked and fork-tender, carefully remove it from the slow cooker and let it rest for about 15 minutes. This allows the juices to redistribute throughout the meat. Use two forks to shred the meat into succulent strands, discarding any non-rendered fat and the skin if preferred. If desired, skim any excess fat from the cooking liquid in the slow cooker to create a flavorful sauce, and return the shredded pork to the slow cooker.

    

Spice Magic: Dry Rub for Pulled Pork

Ingredients:

• 2 tablespoons brown sugar
• 2 tablespoons smoked paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon cumin powder
• 1 teaspoon chili powder
• 1 teaspoon celery seeds
• 1 teaspoon dry mustard
• 1 teaspoon of Kosher or Sea salt
• ½ teaspoon fresh ground black pepper
• ½ teaspoon cayenne pepper (more as desired)

Directions:

1. In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, cumin powder, chili powder, celery seeds, salt, and black pepper. Rub this spice mixture all over the pork shoulder, ensuring it's well coated.

2. Place the seasoned pork shoulder in your slow cooker, skin side side up. Remember, no liquid is needed as the pork will cook in its own fat and juices.

3. Cover the slow cooker and set it on low heat. Let it cook overnight for 8-10 hours or until the pork is fork-tender and easily falls apart.

4. Once the pork is cooked, remove it from the slow cooker and transfer it to a large cutting board. Shred the pork using two forks, discarding any excess fat.

5. Serve the pulled pork on Kaiser rolls, drizzled with your favorite BBQ sauce (Recipes below). Add your favorite coleslaw or pickles as toppings for extra flavor and crunch and serve with your favorite sides.

    

Saucy Delights: Two Irresistible BBQ Sauces!

Get ready to tantalize your taste buds with these two sauces, that will have you licking your lips. First, Alabama White sauce, a creamy concoction with a tangy twist that adds a delightful zing to your grilled meats. And if that's not enough to tempt your palate, get ready for the smoky, savory goodness of Bourbon-Bacon Bliss, a sauce that combines the rich flavors of bourbon and crispy bacon to create a BBQ experience like no other—these two sauces are about to take your BBQ game to a whole new level of deliciousness!

Alabama White BBQ Sauce

Ingredients:

• 1 cup mayonnaise
• ¼ cup apple cider vinegar
• 2 tablespoons lemon juice
• 2 tablespoons prepared horseradish
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon cayenne pepper (optional, for heat)

Directions:

1. In a medium-sized bowl, whisk together the mayonnaise, apple cider vinegar, lemon juice, horseradish, Worcestershire sauce, Dijon mustard, garlic powder, salt, black pepper, and cayenne pepper (if using).

2. Continue whisking until all the ingredients are well combined and the sauce is smooth.

3. Taste the sauce and adjust the seasonings according to your preference. You can add more vinegar for tanginess or more horseradish for extra heat.

4. Once the sauce is well mixed, transfer it to a jar or airtight container.

5. Refrigerate the sauce for at least 1 hour before using to allow the flavors to meld together.

6. Stir the sauce again before serving.

Alabama white sauce, an otherworldly harmony that melds smoky tenderness with tangy creaminess—a taste that transports you to the rolling hills and sweet southern charm of Alabama.

Bourbon-Bacon BBQ Sauce

Ingredients:

• 4 slices of bacon, finely chopped
• 1 large onion, finely diced
• 4 cloves of garlic, minced
• 1 cup bourbon
• 1 14 oz can fire-roasted tomatoes
• ½ cup tomato paste
• ¼ cup apple cider vinegar
• ¼ cup Worcestershire sauce
• ¼ cup brown sugar
• 2 tablespoons molasses
• 2 tablespoons Dijon mustard
• 2 tablespoons soy sauce
• 2 teaspoons smoked paprika
• 1 teaspoon chili powder
• ½ teaspoon ground black pepper
• ½ teaspoon salt
• ¼ teaspoon cayenne pepper (optional, for heat)
  

Directions

1. In a large saucepan, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
   

2. Add the diced onion to the saucepan and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.

3. Deglaze the pan by carefully pouring in the bourbon, scraping the browned bits from the bottom with a wooden spoon. Allow the bourbon to simmer for 2-3 minutes to cook off the alcohol.

4. Add the tomato sauce, tomato paste, apple cider vinegar, Worcestershire sauce, brown sugar, molasses, Dijon mustard, soy sauce, smoked paprika, chili powder, black pepper, salt, and cayenne pepper (if using) to the saucepan. Stir well to combine all the ingredients.

5. Reduce the heat to low and let the sauce simmer for 30-40 minutes, stirring occasionally to prevent sticking.

6. Once the sauce has thickened and the flavors have melded together, remove from the heat. Use an immersion blender or transfer the sauce to a blender or food processor to puree until smooth. For a chunkier sauce, skip this step.

7. Return the sauce to the heat and add the reserved crispy bacon. Allow the sauce to simmer for an additional 5 minutes, stirring occasionally.

8. Remove the sauce from the heat and let it cool slightly before transferring it to a jar or bottle for storage. The sauce can be used immediately or refrigerated for up to two weeks.

9. Serve this Bourbon-Bacon BBQ Sauce over your succulent pulled pork for a truly unforgettable flavor experience. The smokiness from the bacon and the richness of the bourbon combine with the tanginess of the tomatoes to create a sauce that will delight your taste buds and elevate your BBQ to award-worthy status.

    

   

This year, let your slow cooker take center stage as you craft an unbeatable slow-cooker pulled pork without the need for a smoker. The overnight cook promises a hassle-free experience, delivering tender, juicy pork that's been cooked to perfection in its own rendered fat. So, ignite your slow cooker, relish the tempting aroma, and prepare to amaze your friends and family with this delectable game day centerpiece. Happy Big Game Party!

 

As always, reach out to The Small Town Chef with any questions or comments. We look forward to hearing from you.

 

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