Why the Ninja Foodi PossibleCooker PRO is the Secret to Perfectly Tender Pulled Pork Every Time
Slow Cooker Drunken Pineapple Pulled Pork. Don’t all of those works just sound great together? They taste even better! Even as the weather gets colder, you can still enjoy a delicious homemade sandwich with this easy pulled pork recipe. We’ll show you the best way to prepare tender pork shoulder using a slow cooker, ensuring a fantastic meal every time. This cooking video provides simple pork recipes perfect for any occasion.
Things to know:
What is the best liquid for pulled pork in a slow cooker?
The AI overlords say the best liquids for crock pot pulled pork combine acidity and sugar to break down tough fibers, resulting in tender, flavorful meat. Top choices include apple cider vinegar mixed with broth, root beer or Dr. Pepper for sweetness, or light lager/pilsner beer. Using roughly 1 cup of liquid per 4 lbs of pork works best…but WE know the answer is WHISKY!
Can I overcook pulled pork in a slow cooker?
Yes, you can overcook pulled pork in a slow cooker, resulting in dry, stringy, or mushy meat. Although it is forgiving, cooking beyond 10-12 hours on low—or using high heat for too long—can break down muscle fibers too much, causing moisture to escape. Aim for an internal temperature of 200-205F.
Is 8 hours on low the same as 4 hours on high?
The difference is the time it takes to reach that temperature. Low: 7-8 hours to reach the simmer point. High: 3-4 hours to reach the simmer point.
Why is my pulled pork not shredding in the crockpot?
If your slow cooker pork is not shredding, it is likely undercooked, having not reached the necessary 200-205F internal temperature to break down collagen. The fix is to cook it longer, typically 8–10 hours on low, or switch to high for 1–2 hours.
Ingredients
2-3 lb boneless Boston butt, boneless country style ribs or pork shoulder(trimmed of excess fat)
Your favorite pork rub (we used Twisted Q’s Magic Mojo)
2 T vegetable oil
8 cloves garlic (minced)
1 T liquid smoke
1/4 cup soy sauce
1/2 cup brown sugar
1 cup pineapple whisky
1 23.5 ounces can pineapple chunks with juice
1. Trim pork loin of excess fat, season with salt and pepper. Set aside.
2. Heat a large pan over medium-high heat. Add oil, once the oil is hot, add the pork and brown on each side for about 2-4 minutes or until golden.
3. In a large bowl, mix the garlic, liquid smoke, soy sauce, brown sugar, whisky and pineapple until all of the brown sugar is dissolved.
4. Add the pork to the slow cooker and cover with pineapple mixture.
5. Put the lid on the slow cooker and cook on low for 8-10 hours.
6. Remove the pork from the slow cooker, shredded, then return to slow cooker and mix with the remaining juices.
7. Serve and ENJOY!
Equipment used:
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