Do you remember a few months ago when I said I finally bought a slow cooker?
Since then I have been experimenting with a ton of recipes, and getting a feel for the advantages and disadvantages of crockpot cooking. A slow cooker is absolutely worth having (especially for a $20 investment), but some recipes certainly work better than others.
For example, I tried making some slow cooker “caramelized” onions after seeing it countless times on the internet, but I found the onions don’t taste as good as ones cooked on the stovetop.
Meat on the other hand is FANTASTIC in the slow cooker, particularly pork and chicken. So today let’s tackle some slow cooker pulled pork.
The cut that I’m using here, top loin boneless roast, is not the most commonly used piece of meat for pulled pork. But I find that using the traditional pork shoulder (aka Boston butt, which is a strange name since it’s not the butt) is way too fatty for me. The top loin boneless roast still has a little bit of fat to keep things from getting too dry but is more manageable to work with.
After you’ve seasoned the pork with salt and pepper, add some pineapple juice. Pineapple and pork are magical together, and this will infuse great flavor into the pork.
Cook the pork on low overnight, then refrigerate the entire pot.
You will see that after a few hours, the fat will harden, and will look like white chocolate floating on the surface:
Remove the fat with a fork or spoon, or pour the liquid through a strainer. Take the leftover juice (this is a mixture of the pork juices and pinapple juice), and add it to a big pan:
Add some BBQ sauce (storebought or homemade) to this liquid and let it simmer while you shred up the pork:
Then at the very end, toss the pork and sauce together, and make Pulled Pork Sandwiches, Pulled Pork Pizza, or whatever you’d like!
You can watch the full video tutorial I made for this Slow Cooker Pulled Pork right here:
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- 3 lb top loin roast boneless pork loin
- salt and pepper
- 12 oz pineapple juice
- 2 cups BBQ sauce
- Sprinkle the pork all over with salt and pepper, then place the entire pork loin in the slow cooker. Add the pineapple juice, then cover the slow cooker with a lid and cook on low overnight, no less than 8 hours and up to 12 hours.
- When the pork is done cooking, remove the enameled slow cooker pot from the slow cooker and place it in the fridge for 4-6 hours, until the fat hardens (you will see the fat hardened on the surface, and it will look sort of like white chocolate). Remove the solidified fat with a spoon and discard, or strain the liquid. Pour the liquid (which is a mixture of the pork juices and pineapple juice) into a saucepan placed over medium high heat, and add the BBQ sauce. Cook this for 20 minutes until slightly reduced.
- In the meantime, shred the pork on a cutting board or platter with your fingers or two forks. Toss the shredded pork in the BBQ sauce and serve. Enjoy!
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