Recipe Background
Slow Cooker Pulled Pork shines as a glorious, guest-pleasing marvel.
When my best friend decided to tie the knot, she recruited me to cater the informal backyard affair. This meant feeding a small army of friends, family, and a couple of unexpected plus ones who strolled in with just a hint of hope and empty stomachs. I knew I needed something effortless yet satisfying, so slow cooker pulled pork became my secret weapon. Preparing it felt almost magical. After carefully removing the netting from the pork shoulder, I cut it into hefty chunks and let the slow cooker work its magic. Tossing in a dash of liquid smoke brought the comforting aroma that screamed ‘barbecue.’ I could already imagine the crowd lining up for seconds.
The day was filled with laughter and a never-ending rotation of kids swiping slices of pork straight from the serving dish. I had a soft spot for the garlic and onion powders, and their subtle hum tied everything together perfectly. A practical tip I swear by is letting the pork cool just enough before shredding, which keeps fingers unscathed and flavors locked in. Standing there, surrounded by smiles and buttery buns loaded with pulled pork, I realized food really is the connective tissue of celebrations, even the slightly chaotic ones.
The sun started to dip, casting the backyard in golden hues, and I couldn't help but smile watching my friend dance with her new husband. Every hesitant cousin and aunt had found their way to the buffet, and the meat kept the party buzzing well past dusk. It was a reminder that sometimes the best dishes are the ones that let you focus on moments instead of measurements.
Ingredients
- 1 pork shoulder netting removed, cut into 2-3 pieces
- 1 cup water
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons barbeque seasoning
- 1 teaspoon liquid smoke
Directions
- Place the pork shoulder pieces in a slow cooker and top with the water.
- Cover the pork shoulder pieces with the salt, the pepper, the garlic powder, the onion powder, the barbeque seasoning, and the liquid smoke.
- Cook the pork shoulder pieces on high heat until the meat falls apart and easily shreds, about 6-7 hours.
- Shred the pork shoulder pieces and reserve the juices in a separate container.
- Serve the pulled pork and occasionally drizzle with the reserved juices to keep it moist.
×
