I like to hold one fork steady and gently pull with the other. If you haven’t bought these yet, once your pork reaches that golden temperature, you can take it from the pot onto a board and shred with two forks. They are more than worth the investment and make you feel like the Wolverine slicing through butter. Given how popular Marvel and pulled pork is in my house, it will come as no surprise to find out I have not one, but two sets of meat shredder claws. Not only that, but adding the acidic juice will make sure your meat is juicy and perfectly soft after cooking. But you’ll definitely notice new and exciting flavors. You won’t be able to taste it and know it’s Dr. Pepper can be somewhat spicy, root beer can add vanilla and even anise to the dish. Where Coca-Cola has caramel notes and Dr. Why Cook the Meat and Soda TogetherĪdding dark soda to your pot is a wonderful way to infuse extra flavor into the meat. This is when it becomes truly fork tender.įor more tips and some fantastic options for how to use any leftovers, check out our Slow Cooker Texas Pulled Pork. When aiming for pulled pork, check your temperature! Use a meat thermometer and don’t remove the pork until it reaches at least 195☏/90☌.Try rubbing the pork with your choice of seasonings the night before for an extra kick.You may find that you need to cook the loin a touch longer, as it doesn’t become as tender since it’s a leaner piece. Pork shoulder is the best choice here, but if all you can find is neck or loin, that’s totally fine! Neck has lots of marbling and will cook just as well.Even if you’re going to cut it down, overcrowding might affect the cook and you will likely have to cook it for longer. When buying your pork cut, make sure you get a piece that will fit comfortably in your cooker.Of course, there are a few things you can do to take it to the next level! Once you have the ingredients, it’s as easy as putting it in the slow cooker and waiting. If you’re feeling really adventurous, why not try making your own buns? These garlic and potato rolls would be amazing! As much as I love a crunchy roll, I find the filling spills out too much. Rolls or buns – Anything soft will work well with his pulled pork.BBQ sauce – Use your favorite BBQ sauce or take the opportunity to try something different.Worcestershire Sauce – For some extra salt, if you leave this out, you’ll need to up the salt at the end.Apple cider vinegar – This will help to further tenderize the meat as it cooks.I like to add a little during cooking and then top up just before serving. Salt & pepper – Season to your preference.Ground mustard – Mustard adds some heat to the dish, but you could leave it out if you’re not a fan.Though you won’t necessarily taste it, you might miss it if it’s not there. Garlic – Much like onions, garlic is a staple in most dishes.Onion – Is there ever a recipe without onion? I like to cut mine in strips so they incorporate into each bite.Pepper – Since you won’t really taste the soda, you could use any darker soda. I like to trim the thicker pieces of fat before cooking. Pork butt/shoulder – You’ll want a boneless pork roast with some fat marbled throughout.Our recipe for Texas Pulled Pork is still my go-to! Follow them to the letter for a perfect piece or pork.īut don’t be afraid to experiment! Once you see how easy this is to cook, you’ll be itching to try different variations once a week! The ingredients used here are tried and true. Once you have everything mixed, just set the heat to high and try to be patient for the next four to five hours.Īfter that time, you should be able to shred the pork with little to no effort.Īnother hour in the pot will give all those amazing juices time to seep in for a final pulled pork that you’ll be fighting over. The combination of mustard seeds, cayenne pepper, and Worcestershire Sauce complements the sweet soda and tang from the BBQ sauce. Starting with a layer of onion that will soften up as the meat cooks, all you have to do is throw everything into the pot. Pepper into the mix not only adds a ton of flavor, but it also works to tenderize the meat even further. I’ve used pork loin before, but it doesn’t quite soften in the same way and lacks that melt-in-your-mouth texture. It has marbling of fat throughout for a super juicy and tender end result. Pulled pork can technically be made with most pork cuts, but the shoulder is by far the best. Pepper adds fruity, somewhat spiced notes to the pork that works so well with the BBQ sauce.Īnd the best part? It cooks in a slow cooker for a super easy, hands-off feast! Dr. Cooking meat in soda isn’t anything new, and you could use cola if you prefer.
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