Stove Top Pulled Pork - Slimming World recipes (2025)

FAQs

How long does it take to cook pork shoulder on the stove? ›

Step 5: Get Your Braise On

For pork shoulder, this takes two to three hours.) Slices go well with potatoes, roasted vegetables or sandwiches. If you plan to pull the pork, you'll need to cook it an additional 30 to 60 minutes. Pulled pork is delicious in tacos, pasta or sandwiches with BBQ sauce.

Skim the fat off the top of the cooking liquid. For more moist and flavorful pulled pork, you can mix some of the cooking liquid back into the pork. Start with a little, mix, then add more until the pork is as wet or dry as you like. Alternatively, for barbecue pulled pork, you can mix in barbecue sauce.

If there is a layer of skin on the pork, remove this, then rub the other ingredients onto the pork. Place in the slow cooker on LOW for 12 hours. Once cooked, remove the juices from the pan, remove the fat and set aside. Shred up the pork using two forks.

Pork shoulder benefits from long, slow cooking that tenderizes the meat and melts the fat. The best cooking methods for pork shoulder are braising or stewing, but it may also be fried, baked, or made into ground pork.

Unlike the more lean tenderloin and chops, pork shoulder is an incredibly forgiving cut of meat. It becomes more tender as it cooks and benefits from a lengthy cook time, so even if it stays on the heat a few minutes too long, you won't suddenly end up with something dry or rubbery.

But if you're watching your waistline, traditional pulled pork can be a diet disaster. A single serving can contain over 600 calories and 40 grams of fat.

On average, smoked pulled pork will experience about 30% loss, so anticipate some shrinkage. When preparing your pork, you will discard a significant amount of bone and fat excess, which shrinks the end product. A good rule of thumb is to prepare a pound of pork per person.

1 pound of cooked pulled pork is enough to feed 3 people. This means that about 1/3 of a pound (or 5 ounces) is good for one serving. Second rule: Anticipate a 50% yield when cooking your meat.

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. Cover and cook on low until the meat is tender and pulls apart easily.

What liquid keeps pulled pork moist? ›

Additionally, spray chicken broth or apple juice on the meat to prevent it from losing more moisture in the crockpot. To add a strong flavor during the process, white wine can also be sprayed. You can shred the pork during smoking or in the crockpot.

Typically, when you make pulled pork, you'll cook it in barbeque sauce or another acidic ingredient like vinegar, citrus, or Worcestershire sauce, which work to tenderize the pork. Now think about soda like any other marinade, working to help break down the meat for pull-apart results.

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.

Should the meat be skinless? Pork shoulder that's due to be pulled should always be skinless to allow the flavours to permeate. You can ask your butcher to do this for you, but if you're removing it yourself, don't let the skin go to waste – roast it until crunchy and serve it on the side or as a snack.

For simple, juicy pulled pork, you can cook the pork from start to finish in the slow cooker instead of searing. Don't worry about overcooking. It's pretty much impossible to mess this one up. If you go an hour longer than you'd intended, your pork will probably end up even more tender.

Place roast in a large roasting pan or dutch oven---add the onion, water (pour around roast, not over it) and bay leaves. Cover, place in oven and cook for 2 1/2- 3 hours, or until internal temperature of meat is 170 degrees F. Remove from oven and pan-- let roast cool for a few minutes.

Cooking Temperature of Pork

The safe internal pork cooking temperature for fresh cuts is 145° F. To check doneness properly, use a digital cooking thermometer. Fresh cut muscle meats such as pork chops, pork roasts, pork loin, and tenderloin should measure 145° F, ensuring the maximum amount of flavor.

Good rule of thumb is cook 1 hour per pound of pork. In this case I have a three pound pork shoulder, so I cooked it for 3 hours. Always cook until the pork is very tender and easily falls apart. If you pull it out after the three hours and it still seems tough, place it back in the oven and check every thirty minutes.