Pulled pork is a classic American dish, which has been enjoyed for hundreds of years. There are many different ways to cook pulled pork, but the most popular method by far is using a slow cooker. The great thing about slow cookers is that they allow you to set it and forget it—so there’s no worry about overcooking or burning! And while you’re at work or running errands all day long, the delicious aroma of your pork will fill your home with mouthwatering aromas that’ll make everyone’s stomach growl in anticipation (trust me).
2-3 hours on High
Place the pork in your slow cooker. Add 1/2 cup water, then cook on HIGH for 2-3 hours.
4-5 hours on Low
To cook the pulled pork in your slow cooker, be sure to insert a meat thermometer. This will ensure that the pork reaches an internal temperature of 160 degrees F and is cooked thoroughly. You also want to be sure that you use a slow cooker liner in order for cleanup afterward to be as easy as possible.
If you are using a pressure cooker instead of a slow cooker, then make sure it has its own liner before proceeding with this recipe!
6-8 hours on Low
The internal temperature of your pulled pork should be 160F. To test the meat, use a meat thermometer and check it in several places, or stick a fork into the center of the roast. If it’s not tender enough for you, cook for another hour or so on Low until it reaches that temperature!
Pulled pork is an easy and delicious meal, you can use a slow cooker or pressure cooker.
Pulled pork is a delicious meal that you can make in your slow cooker or pressure cooker. The benefit of using a slow cooker is that it’s easier to keep track of the time, but if you have an electric stovetop and don’t have access to power during cooking then this may not be an option for you.
On average, pulled pork takes about 8 hours in a pressure cooker and 12 hours in a regular one (without any pre-soaking). The good news is that there’s no need for any seasoning or marinade because all those flavors will come out during cooking!
The pulled pork is done when it is tender, and the meat can be easily pulled apart with a fork. The liquid will have reduced and formed a nice gravy.