Pulled pork practically makes itself in a slow cooker. The key is having a pork roast on hand, so pick one up and stash it in the freezer. To thaw, set it on a dish and leave it in the refrigerator for a day or two: When it’s time to cook, choose one of the three options below or make your own variation with what you have on hand, anything from leftover applesauce and brunch Champagne, to almost any bottled sauce you’re tired of looking at in the fridge or pantry.
Pulled pork is even better made in advance. To do that, after cooking, cool the pork to room temperature, then refrigerate overnight, or up to three days. (This will make it easy to remove and discard the hardened fat from the surface before reheating.) Before serving, simply heat the pulled pork on the stovetop, in the slow cooker, or in an oven-safe serving dish covered with foil (300°F for 30 minutes).
To make the sandwiches pictured, you’ll need toasted ciabatta buns, coleslaw (I suggest my Modified Memphis Coleslaw), and pickled red onions.
Published in Edible Bozeman, Fall 2019. Photo by Samantha Lord.
Pulled Pork Three Ways
4–6 servings
Ingredients
Pulled Pork
- 2–3 pound boneless pork shoulder roast, cut into 3 or 4 pieces buy local pork; John Smith Ranch in Bozeman
- 1 tbsp high-heat cooking oil avocado, olive oil, or grape seed oil
- spices and braising liquid, see following options for beer braise, cider braise, and BBQ braise:
Beer Braise
- 1 tablespoons Kosher salt
- 1 tablespoon ground cumin
- 2 beers, 12 ounces each
Cider Braise
- 1 tablespoon Kosher salt
- 1 tablespoon dry mustard Coleman's
- 1 tablespoon chile powder
- 1 beer or hard cider, 12-ounce can or bottle
- 1 cup apple juice or cider
- ½ cup apple cider vinegar
BBQ Braise
- 1 tablespoon Kosher salt
- 1 tablespoon ground cumin
- ½ teaspoon ground cinnamon
- 1 beer, 12-ounce can or bottle
- 1 bottle barbecue sauce, 12–18 ounces Stubb's Sweet Heat is good
Instructions
-
Dry the roast with paper towels, then cut off and discard any large pieces of fat—you’re not going to get it all, and you don’t even want to. Cut roast into 3 or 4 pieces. Season with salt and spices.
-
Heat the oil in a slow cooker insert (make sure it’s safe for the stove top) or Dutch oven. Add meat and brown on all sides. Take the time to develop a dark brown color—this adds great flavor to your braise. Transfer the pork to a slow cooker, add the braising liquid, and set to high for 4–6 hours (or low for 6 hours).
For cooking in a Dutch oven, cover with lid and set to a low simmer on the stovetop for 2.5–3 hours.
-
When the meat is cooked, pull it apart gently with a wooden spoon and fork. If there is a lot of liquid left, I suggest removing the meat to a plate and reducing the sauce by about a third to thicken slightly, then transferring the meat back to the sauce. Serve with coleslaw and toasted ciabatta rolls or other buns.
