Are you craving pulled pork but don’t have the time to wait for the traditional low-and-slow cooking method?
Fear not, because there are ways to speed up the process without sacrificing flavor and tenderness.
In this article, we’ll explore some tips and tricks for making pulled pork in a crock pot in a fraction of the time.
Whether you’re short on time or just want to satisfy your cravings quickly, these methods will have you enjoying delicious pulled pork in no time.
So let’s dive in and learn how to speed up pulled pork in a crock pot!
How To Speed Up Pulled Pork In Crock Pot?
The traditional method of making pulled pork involves slow-cooking a pork shoulder for 18 to 36 hours at minimal heat. However, if you’re short on time, there are a few changes you can make to the recipe to speed up the process.
Firstly, cut the pork shoulder into four pieces to make it fit in a 6-quart crock pot and cook more evenly. Make sure to trim away most of the excess fat, leaving just a small amount for flavor.
Cook the pork on low for 8 hours, until the interior reads at least 200F. If you don’t have a thermometer, you can check if the pork shreds easily with a fork. Once cooked, let the pork rest for at least 20 minutes, but ideally an hour. This allows the juices to redistribute evenly throughout the meat, giving you a moister end result.
After resting, shred the pork with a fork and collect the remaining liquid from the crock pot in a measuring cup or small bowl. You can discard any excess fat by chilling the liquid in an ice bath and removing the hardened fat layer.
Mix 1 cup of BBQ sauce with 1/2 cup of water and pour into the crock pot. Add the shredded pork and cook on high pressure for 60 minutes. Allow a natural pressure release of at least 15 minutes before removing from the pot and shredding with two forks.
Stir in the remaining cup of BBQ sauce and serve on rolls or buns. This method will have you enjoying delicious pulled pork in just a fraction of the time.
Choose The Right Cut Of Pork
When it comes to making pulled pork in a crock pot, the best cut of pork to use is the pork shoulder. This cut is high in fat, which makes it perfect for slow cooking methods like the one used in this recipe. The fat content helps to keep the meat moist and tender during the long cooking process, resulting in deliciously juicy pulled pork.
When selecting a pork shoulder for this recipe, look for one that is between 4 and 6 pounds in weight. It’s also important to choose a shoulder that has a good amount of marbling, as this will help to keep the meat moist during cooking. You can choose to use a bone-in or boneless pork shoulder, depending on your personal preference.
If you’re unable to find a pork shoulder at your local grocery store, you can also use a pork butt or Boston butt as an alternative. These cuts are similar to the pork shoulder and will work just as well in this recipe.
Avoid using lean cuts of pork like tenderloin or loin roast for pulled pork, as they are not suitable for slow cooking methods and will result in dry and tough meat. Stick with the pork shoulder or a similar cut for the best results.
Cut The Pork Into Smaller Pieces
One way to speed up the cooking process for pulled pork in a crock pot is to cut the pork shoulder into smaller pieces. This will not only help the meat cook more evenly, but it will also make it easier to fit into a smaller crock pot.
To do this, first, trim away most of the excess fat from the pork shoulder. Then, cut it into four pieces and place them in the crock pot. Cook on low for 8 hours until the interior reads at least 200F or until the pork shreds easily with a fork.
After cooking, let the pork rest for at least 20 minutes or up to an hour. This will allow the juices to redistribute throughout the meat, making it more moist and tender.
Once rested, shred the pork with a fork and collect any remaining liquid from the crock pot. Mix 1 cup of BBQ sauce with 1/2 cup of water and pour it into the crock pot. Add the shredded pork and cook on high pressure for 60 minutes. Allow for a natural pressure release of at least 15 minutes before removing from the pot and shredding with two forks.
Stir in the remaining cup of BBQ sauce and serve on rolls or buns. Cutting the pork shoulder into smaller pieces will significantly reduce cooking time while still delivering delicious pulled pork.
Use A High Heat Setting
If you’re really pressed for time and want to speed up the cooking process even more, you can use a high heat setting on your crock pot. However, it’s important to note that this method is not recommended for all types of pork cuts. It’s best to use a pork shoulder or pork butt with a good amount of intramuscular fat and marbling, as these cuts will still turn out tender and juicy even with a high heat setting.
To use a high heat setting, cut the pork into four pieces and trim away most of the excess fat. Add the pork to the crock pot along with 1 cup of BBQ sauce and 1/2 cup of water. Cook on high for 4 hours, or until the internal temperature reaches at least 200F.
After cooking, let the pork rest for at least 20 minutes before shredding with a fork. Collect the remaining liquid from the crock pot in a measuring cup or small bowl and discard any excess fat.
Mix in another cup of BBQ sauce and serve on rolls or buns. Keep in mind that while this method is faster, it may result in slightly drier pulled pork compared to the traditional slow-cooking method. However, it’s still a great option if you’re short on time and want to enjoy delicious pulled pork in just a few hours.
Add Liquid And Seasoning For Flavor
To add even more flavor to your pulled pork, you can mix some additional liquid and seasoning into the crock pot. Start by whisking together 1/2 cup of chicken broth, 1/4 cup of apple cider vinegar, and 1 tablespoon of liquid smoke. Pour this mixture over the shredded pork in the crock pot.
Next, add your preferred seasoning blend to the pork. You can use a pre-made rub or create your own by mixing together salt, pepper, paprika, garlic powder, onion powder, and brown sugar. Rub the seasoning all over the pork until it is evenly coated.
Stir everything together in the crock pot and cook on high pressure for an additional 15 minutes. This will allow the flavors to meld together and infuse into the pork.
Once finished, serve the pulled pork on rolls or buns with your favorite toppings. The added liquid and seasoning will give your pulled pork an extra boost of flavor that will have everyone coming back for seconds.
Consider Using A Pressure Cooker
If you’re really pressed for time, consider using a pressure cooker to speed up the process even further. Pork shoulder holds up remarkably well to pressure, so you can cook it for as little as 45 minutes at high pressure and still achieve the tenderness you’re looking for. However, keep in mind that if you have a larger piece of meat, you may need to adjust the cooking time accordingly.
To use a pressure cooker, simply mix 1 cup of BBQ sauce with 1/2 cup of water and pour it into the pot. Add the pork shoulder pieces and close and lock the lid, turning the steam release valve to closed. Cook on high pressure for 45 minutes, then allow a natural pressure release of at least 15 minutes before opening the lid.
Remove the pork from the pot and shred it with two forks. If you want a thicker sauce, you can reduce the remaining liquid in the pot by simmering it on sauté mode for a few minutes before stirring it back into the shredded pork.
Using a pressure cooker can save you even more time than using a crock pot alone, without sacrificing flavor or tenderness. Just be sure to follow the manufacturer’s instructions and take all necessary safety precautions when using a pressure cooker.
Use A Meat Thermometer To Ensure Doneness
When cooking pulled pork in a crock pot, it’s important to use a meat thermometer to ensure that the pork is cooked to the proper internal temperature. While the traditional method of slow-cooking pork for 18-36 hours may not be feasible for everyone, it’s still important to make sure the pork is fully cooked to avoid any potential health risks.
To use a meat thermometer, insert it into the thickest part of the pork, making sure it’s not touching any bones. The internal temperature should read at least 200F for the pork to be fully cooked and safe to eat. If you don’t have a meat thermometer, you can check if the pork shreds easily with a fork, but this is not as reliable as using a thermometer.
It’s important to note that if the pork is not fully cooked, it can be tough and dry, making it difficult to shred. Additionally, undercooked pork can pose a risk of foodborne illness. So be sure to use a meat thermometer and check the internal temperature of the pork before consuming.
