How to Make Easy Slow-Cooker Pulled Pork

We are way too early for this. We get some woos on the cooking channel. Welcome back to Snow Dogs Cooking, where if I can cook it, so can you. It's early. I was supposed to get up about an hour earlier for this, but I didn't. It's early in the morning. Why are we up so early in the morning? Cooking food. That's not breakfast. I'm sure you can tell by the title. Today we are making slow cooker pulled barbecued pork, and it's going to be delicious. And as always... Hi, I know I have to make your breakfast next. We have best kitchen helper, second best kitchen helper and third best kitchen helper. It's right there. Hi, she's like, um, I know I got to put this together really fast so I can make your food. Now, what are we going to need for this? You are going to need a pork shoulder, which is what I have here. This does have the bone in it. You can use the bone or not the bone. I use pork shoulder. You can also use just pork butt. That's pork shoulder, but that's pretty much what this is. So you're going to need one of these over three pounds. This one is actually six pounds. So for this one, I am going to be using one cup of sweet baby rays, about a half a cup of apple cider vinegar, and then about a half a cup of the chicken broth, which I will make that. Now, if you're using one that's only about three pounds, cut this stuff in half. It's not going to look like a lot of liquid, but it actually is. We're going to take all of this and we're going to put it into the crock pot and we're going to cook it low and slow all day long. I know, I know. Low and slow all day long. I swear I'm going to make you breakfast as soon as I throw this in the crock pot. So I found one of the easy ways to get all of your stuff mixed together is I actually mix it in a little mixing cup. So I have a cup of the barbecue sauce and I'm going to add the apple cider. I'll add my half a cup of water and my little bit of chicken base, and I'm going to actually whisk all that together. See, once it's nice and whisked together, it's a lot easier to pour over. Also, I do use a bit of garlic powder and pepper as well. You can season however you would like. Now, I don't add any salt to this because pork has a lot of salt naturally. So if you're going to add salt, I highly recommend you wait until the end. All right. You can see I put some garlic powder and pepper on here. And now, like I said, the nice thing about this is you can just pour it right over. We're going to pour this in. Make sure we get it all in there. There's a little bit left. You can run some water in there and then get the rest of it out. Not going to hurt nothing. Now, we're going to put the lid on. We're going to run this for between 8, which mine already counted down some, between 8 and 10 hours. You want the internal temperature of this to be 165. So depending on the size of it, depending on how big it is, depending on your crockpot, 8 to 10 hours. So we're going to check this in 8 hours. We got about 3 hours left on this. Looking really good. I did want to note, I'm using Sweet Baby Ray's for the barbecue sauce. Memphis is not in the kitchen, can you tell? You can use whatever kind of barbecue sauce you want. Open Pit is my favorite, but since I'm making this for a company, I went with Sweet Baby Ray's because it's kind of a tradition that most people like. But use whatever type of barbecue sauce you want with this. Anything your heart desires. Throw it in there. Throw some brown sugar in there if you want to. Don't constantly take the lid off your crockpot, but I want to peek. It's got like 2 hours left. You can see the bones starting to come out of it. And see, as you can tell, like I was saying earlier, this is going to make a lot of extra juice and we are going to save about a half a cup of this juice to mix back in with it when I add the barbecue sauce and shred it. But I'll show you that in a minute. I wish you guys had smell-o-vision. Looks amazing! And I feel like we have a complainer over here. First best kitchen helper ever is like, mom, you forgot to open the gate. I did. I forgot to open the gate. We're second best. Second best kitchen helper ever. Let's check on third best kitchen helper ever. Hi, how you doing? The oven's not even on. She's like, I don't care, don't want in the kitchen. Okay, you stay wherever you would like to stay. Checking the temperature. Oh, it's hard to read on camera. It does say 196. So you want it to be above 145. But really, since it's pork, 165 and above is probably even better. But I'm testing it. It's at 199.5 and climbing. Make sure when you test your meat with our meat thermometer, don't do it right by the bone, because that will give you an inaccurate read. So now I'm going to pull this out of here. We're going to let it rest for like 15 minutes and then we're going to shred it. Look at how amazing this looks. Okay, so like I said, I'm going to let it rest for like 15 minutes. While that's doing that, you can see it steaming. There's some juice in here with some good stuff. We want to take about half a cup of this juice and set it aside. And I'm going to strain it so it doesn't have a bunch of stuff in it. You don't necessarily have to, but I'm going to. So I'm going to take about a half a cup of this, set it aside, and then clean out the crockpot. This smells so good. Now there's a couple different ways that you can pull this apart. This is going to pull apart really easy just with your hands. Like you put the gloves on and you can peel it apart that way. Or with a fork, you can cut it up and put it in a bowl and like shred it in a bowl. Or you can put it in pieces in your crockpot and shred it that way. I got to let this cool before I do anything, at least a little bit. I did strain some juice to save and I cleaned this out. I didn't super rinse it out because I'm going to put everything back in here and heat it back up so we can eat it. So this doesn't have any extra barbecue sauce on it. You could totally eat it just like this because it's got that flavor because we cooked it in barbecue sauce. But of course, we always add more because it's so hard. It just like melts. It just melts in your mouth. Perfect. It's perfection. If you're wondering where the kitchen helpers are, they're downstairs because it's game night. So they're hanging out down there. Now, if you're picky like me, a lot of this is fat. This is a very fatty meat. It is really like melty, but I do tend to take and scrape some of the fat like off. Like you can see, this is a great big chunk of fat. That's all that is right there. So I'll take that and kind of scrape that away just to leave more of the meat. Nobody wants to bite into a big piece of fat. So and then I take and I put it over here in a bowl and I'll start shredding it. I'll show you that in just a minute. All right. So as I said, you can do this with a fork or it's pretty soft. You can kind of just peel it with your fingers. Wash your hands. I did wash my hands. So I kind of just peel it like those pieces are a little long. So I'll probably rip those in half as well. But you can see I've pretty much done the entire thing and I've pretty much done it all just with my hands because it's easy. Or you can use the fork system, however you want to do it, whatever makes you happy. But just know it is messy. OK, I already put some back in. But take your leftover juice, pour that back in and then you can turn this back on. And I usually put it on low for like 30 minutes, but we got to add one more thing. Now you can add as much or as little of this as you want. This helps. So I usually squirt some on for how much I have. I'll probably use like half of this bottle. And then, of course, you can always add more. But we're going to put all that in there and stir it together. All right. All nice and coated. Again, you don't have to use a ton, but get it all nice and coated. I'm going to try it. Everybody's downstairs waiting for food and I'm up here eating. They should be up here. Good thing. This is so good. Why is it so good every time? Oh, I was also going to tell you, I shouldn't talk in my mouth full. You can do this with chicken as well. If you've got a whole bunch of chicken breast, you could use the same thing. Works really good. We're going to make sandwiches. Oh, my goodness. Now, as I said, top this with whatever you want, whatever type of bun you want. I do like the sesame seed buns. We've also done onion buns before. I like mine with pickles or the coleslaw, which we're doing coleslaw on this one. Look at this. This is beautiful. This is going to be delicious. Oh, weird. I hear a little nose right here. I also see a little nose right there. And of course, we all know third best kitchen helper is not here. Oh, you didn't get anything from this, huh? OK, let's let's fix that. All right. First best kitchen helper ever gets a cookie. Second best kitchen helper ever. You have to wait. Third best kitchen helper ever gets a cookie. Second best kitchen helper ever gets a cookie. Only because that's the order of age. So sorry, it's not pulled pork, but at least you didn't get left out. My goodness. Yeah, you would like to try something like I would totally. All right. It's a monster. But we need your review. Yeah, the coleslaw is good. I told everybody you can do coleslaw or pickles or it blends really good. Yeah, yeah. Don't not don't knock it till you try it. Right. All right. Beautiful. OK, we'll let you eat your sandwich in peace now. Thanks. So, oh, my goodness. Now, I have made this many, many, many times before. You can also make this in the oven or in the instant pot. But honestly, the slow cooker is the best method. This type of pork can be a little bit tough and it's very fatty. So the idea behind cooking it in the slow cooker is it kind of lets everything cook together. That fat kind of makes everything melt in your mouth pretty much. I don't know how to explain it any other way. But yeah, that was amazing. And if I didn't say it, you can top it with coleslaw. You can top it with pickles. You can top it with whatever you want. My favorite is pickles, but I also like it with coleslaw. Not a sweet coleslaw. Some people want a sweet coleslaw. There's so many different things you can do with this. And this will feed a lot of people. Also, it freezes really well. So you can put it in little containers and you can freeze it. You know, portion it out for sandwiches for yourself. Or if there's only two people in your house, portion it out for the two people. Works great. Let us know if you guys end up trying this. All right, you guys, we hope you enjoyed today's video. As always, thanks so much for watching. Thanks for subscribing. Stay positive. Dream big. And we will see you again soon. Goodbye.