EASY CROCKPOT PULLED PORK

Pulled pork is an easy meat stew, marinated pork with a very simple sauce and cooked at a low temperature for many hours. The result is tender meat that can be shredded very easily, the flavor, thanks to the marinade, could not be more delicious. I have prepared it many times in different ways, using different cooking techniques, in a pressure cooker, conventional pot or in the oven, but the best and definitive way is to do it in a slow cooker at a low temperature. Slow cooking at a low temperature makes the meat very tender, it cooks in its own juice, you do not need to add liquid, just the meat and the marinade, the key is in the cooking time and the temperature. Electric slow cookers allow you to prepare pulled pork at a low temperature. temperature.

 

In a pressure cooker, food is cooked in a short time at high temperature and pressure, and you always have to add some liquid to generate steam. In a slow cooker, it’s the other way around. Food is cooked at a low temperature for a long time, and you don’t need to add extra liquid because the juices from the meat and the marinade will be enough.

There’s no doubt that you can add a little water at the bottom of the pot or broth, but it’s not necessary.

 

 

To cook in a slow cooker you need a little more foresight, but not more dedication, since you only have to prepare the ingredients and turn on the pot.

If your pot is programmable, set the cooking time that interests you, if it is not, set an alarm on your mobile phone or any timer you have at home.

You can leave the house and leave the pot on without any problem, they are designed for that and they are safe.

The best thing, as I was saying, is that the meat cooks in its own juices, maintaining all its flavor by integrating the marinade.

In an electric slow cooker, the times are long, but it is not hard work because it does not require supervision.

For pulled pork I usually spend 8 hours, if I want it ready for dinner, I put it in the pot around 12 noon, so by 8:00 p.m. it’s done. As these pots have a “keep warm” feature, there’s no problem if you have dinner at 8:30 or 9:00 p.m., the meat will be perfect.

 

Boneless pork shoulder is the ideal piece to prepare this recipe.

 

As for the type of meat used to make pulled pork, the classic recipe calls for pork shoulder. Ideally, you should buy a whole boneless pork shoulder and cook it whole.

You can also use pork loin head, which is easily found in all butcher shops, but keep in mind that this recipe is usually made with a shoulder.

A boneless pork shoulder weighs between 1.5 and 2 kg, with the amount of marinade that I suggest there is enough to cover the entire surface of the meat.

The ideal is to season the meat with salt and pepper and coat it very well with the marinade, if you plan it in advance, leave the meat marinating overnight in the refrigerator, if for whatever reason, you decide unexpectedly and do not have time, leave it to marinate at least 30 minutes before starting to cook.

I usually put the already marinated meat in the pot and turn it on high for the first hour, from then on I leave it on low for the remaining 7 hours.

The marinade that I prepare is very simple, and has a peculiarity, it does not contain sugar, I always tend to adapt the recipes to my needs and tastes.

 

My pulled pork recipe does not contain sugar, and that is because it does not you need it.

 

I love pulled pork, but I always find it very sweet. I wanted to do it my way and it came out perfect. I don’t see the need to add any sugar.

This recipe is very practical because it can be eaten in a sandwich, with lettuce leaves, or directly on the plate accompanied by cauliflower or other vegetables, potatoes, or rice.

 

 

This time, in addition to the pulled pork I have prepared some low-carb rolls, they are quick and delicious as well as very filling.

I shared the recipe a while ago, you can find it here.

With these low-carb bread rolls I preparedsome delicious sandwiches for the whole family, we had it just like that, but you can accompany the pulled pork with avocado, or add more sauce, a homemade barbecue sauce can go very well, and if you or your children are big fans of ketchup, then too.

I always accompany the pulled pork with a salad made from lettuce, tomatoes, red onion, and sometimes olives, it gives it a perfect fresh touch.

A little further down I leave you the recipe for this sugar-free pulled pork, which is in no way inferior to the original recipe and is much healthier.

 

Some tips that can help you help:

• I recommend you buy sugar-free ketchup. (There is a brand sweetened with stevia).
• It is also a good idea to use sugar-free and sweetener-free tomato sauces.
• Try to get boneless pork shoulder; if you can’t find it, buy pork loin.
• You can store pulled pork for up to 4 days, well refrigerated, to use in different preparations.

 

Related recipes:

• Low carb bread
• Spiced beef
• Carnitas
• Homemade barbecue sauce without sugar
• Homemade ketchup (not fermented)