- 1 How do you make BBQ pork in a crock pot?
- 2 What is the best cut of meat for pulled pork?
- 3 Why do you put vinegar in pulled pork?
- 4 What liquid can I use for pulled pork?
- 5 Can I use white vinegar instead of apple cider vinegar for pulled pork?
- 6 What can you use in place of apple cider vinegar for pulled pork?
- 7 What can I use instead of apple juice for pulled pork?
- 8 What can you use instead of cider for pulled pork?
- 9 Do you cut the fat off pork shoulder before slow cooking?
- 10 Do you cook pulled pork covered or uncovered?
- 11 What temperature does pulled pork fall apart?
- 12 Can you overcook pulled pork?
How do you make BBQ pork in a crock pot?
- Stir celery, onion, barbeque sauce, ketchup, water, garlic powder, chili powder, salt, and pepper together in a slow cooker. Place roast into the mixture. Advertisement.
- Cook on Low for 7 hours (or High for 5 hours). Shred the meat with two forks and stir into the liquid; cook for 1 hour more.
What is the best cut of meat for pulled pork?
What is the best cut of meat for pulled pork? Pork shoulder is ideal for pulling purposes. It has an optimum fat content that yields to create tender, melty meat, but it’s essential you cook it slowly to allow the protein to break down properly.
Why do you put vinegar in pulled pork?
It will seriously fall apart. If your meat is hard to shred, it’s not done yet. A little bit of apple cider vinegar goes in here too and it really does the trick to break down the meat to make it more tender plus gives it just the right zip of extra flavor.
What liquid can I use for pulled pork?
Add about 1/4 Cup Liquid Per Pound of Pork
Aromatics aside, the actual liquid you put in the crock pot is what will flavor the pork the most. I use the term “liquid” loosely—some of your liquid could be ketchup or barbecue sauce or mustard.
Can I use white vinegar instead of apple cider vinegar for pulled pork?
Substitute one tablespoon of white vinegar for one tablespoon of apple cider vinegar. White vinegar has a very sharp, tart flavor. Although it will not provide the subdued fruity undertones of apple cider vinegar, it provides a similar level of acidity.
What can you use in place of apple cider vinegar for pulled pork?
Best apple cider vinegar substitute
- Red wine or white wine vinegar. The best substitute for apple cider vinegar?
- Rice vinegar (not seasoned) If you have it, rice vinegar also works as a substitute!
- Sherry vinegar. Sherry vinegar is another apple cider vinegar substitute; it is medium-bodied and lightly sweet.
- Champagne vinegar.
- Lemon juice (in a pinch)
What can I use instead of apple juice for pulled pork?
Pineapple juice will do both. White grape as mentioned above works too. Vinegar or water will help with moisture but not with sweetness. You can add Agave nectar to either liquid for sweetness.
What can you use instead of cider for pulled pork?
Sometimes I‘ll sub the apple cider vinegar out and use a local craft beer, like a pilsner or session ale. Chicken or vegetable stock are fine substitutes as well. Cook on low for 6-8 hours. (If short on time, cook on high for 4 hours).
Do you cut the fat off pork shoulder before slow cooking?
Pork shoulder has a good amount of fat layer on the surface. Make sure to cut away most of the excess fat, leaving just a small amount for flavor. This will make it easier to remove the fat later when making the barbecue sauce.
Do you cook pulled pork covered or uncovered?
Put the pork into the hot oven for about 40 minutes until well browned, then take out and turn down the heat to 125C. Turn the heat back up to 220 and cook the pork, uncovered, for 10 minutes to crisp up. Take out, cover with a tent of foil, and leave to rest for 30 minutes.
What temperature does pulled pork fall apart?
Return pork to the grill (or smoker) The pork is finished cooking when it pulls apart easily and reaches an internal temperature of 190 to 195 degrees F, about another 1 to 2 hours. Let rest for 1 hour, then unwrap the pork butt and pull the bone out.
Can you overcook pulled pork?
Yes, it is possible to overcook beef and pork. The muscle fibers go through stages of tough-tender-tough, so yes, after too long a time you get tough, dry meat.