AIP / Paleo Sage Pulled Pork – Slow Cooker Recipe - A Squirrel in the Kitchen (2024)

FAQs

Should you sear pulled pork before slow cooking? ›

Preparing the pork

I prefer to season the meat before adding it to the slow cooker with my favourite spices, along with salt and pepper. I also recommend browning the meat slightly prior to slow cooking which will help maximise the flavour. However, this is a step that can be left out if you don't have enough time.

Jackfruit is probably the most popular option in my experience and it's easy to understand why. It's less expensive than mushrooms (though still more expensive than tofu) and it's incredibly easy to use. Like the tofu, you shred and season it. Then pan fry and then drench it in BBQ sauce.

Lift up the pork and sit the onion, carrots, apples, sage leaves and whole unpeeled garlic bulb underneath the meat. Roast for 2 hours, then reduce the heat to 150ºC and cook for another 3 hours, or until the meat effortlessly pulls apart, adding splashes of water occasionally to prevent it from drying out, if needed.

Most slow-cooked pulled pork recipes call for four pounds of either pork shoulder or pork butt. Before sticking the pork directly in the slow cooker, cut it into quarters, pat the meat dry with a paper towel, and season each piece thoroughly with salt and pepper.

Pull the pork from the fridge to take the chill off while you chop a few onions and smash garlic cloves. Transfer everything to a large slow cooker and add a splash of liquid — water is great, but so is broth, apple juice, or beer if you have them handy.

For an all-American classic, I use a mix of ketchup, grainy mustard, apple cider vinegar, and Coca-Cola. Your liquid should not cover your pork in the slow cooker: it should only come up about a quarter of the way up the sides. The pork will make more liquid as it cooks, and you need to leave room for that.

Pulled pork is just shredded pork that has been traditionally smoked or slow-cooked to achieve a soft texture.

Beans, Peas, and Lentils

Beans and legumes are packed with protein, fiber, and minerals, but they are also inexpensive, shelf-stable, and easy to use. When it comes to recreating pork dishes with beans, consider comfort foods like meatless meatballs, or vegetarian-friendly baked beans.

The best substitute for apple cider vinegar? Red wine or white wine vinegar! These vinegars are made from fermented wine, and you might have one or the other in your cupboard already. Red wine vinegar is a little stronger than white wine with a bolder flavor.

The acid from the apple cider and apple cider vinegar help to tenderize the meat while also keeping it juicy and flavorful. The low and slow cooking method makes it fall apart as soon as your fork touches it and shreds beautifully.

Why do you put vinegar in pulled pork? ›

After you've pulled your pork butt, drizzle over the meat and combine. The vinegar adds contrast to the smoky flavor and cuts through the fat in the meat. It also helps mellow out the darker, gamier-tasting parts of the butt. This makes enough for a 8 pound pork butt/shoulder.

Pulled pork is perfect for the slow cooker. Cooking the pork low and very slow is the secret to the juiciest and most tender pulled pork.

Of course you can slow pork too long. You can overcook anything, even with moist heat. Once the meat has cooked completely, become tender and the collagen transforms into gelatin, further cooking will only pull moisture from the meat. It will just become dryer and dryer, even if it is partially submerged in liquid.

"Browning, or caramelizing, meat before putting it into a slow cooker isn't 100 percent necessary, but it is well worth the effort for the most flavorful and full-bodied end result," he says. "The caramelized surface of the meat will lend rich flavor and color to the finished dish."

Slow cooked pork in the oven will make its own pan juices. So, there is no need to add liquid. In fact, you will need to drain off the liquid pan juices into a container to save for later so that they do not dilute any BBQ sauce. These pan juices can also be added back later to keep it moist.

Heat the vegetable oil in a large skillet over medium-high heat, then add the pork butt. Let sear undisturbed for 2 minutes, then flip and sear the other side for 2-3 minutes. Transfer the seared pork butt to your slow-cooker and pour the BBQ sauce all over the top.

If you have a few extra minutes when preparing anything in a slow cooker, try browning your meat before adding it to the cooker. It boosts the flavor and color of any dish, but can be skipped if you're in a hurry.

Storing pulled pork

If it is expected to be served within a few hours after smoking, it is better to store it in a crockpot set at the lowest possible temperature. Additionally, spray chicken broth or apple juice on the meat to prevent it from losing more moisture in the crockpot.

"Browning, or caramelizing, meat before putting it into a slow cooker isn't 100 percent necessary, but it is well worth the effort for the most flavorful and full-bodied end result," he says. "The caramelized surface of the meat will lend rich flavor and color to the finished dish."