The Short Answer
You do not need to add any liquid when cooking pulled pork in a crock pot. The pork shoulder or butt contains plenty of fat and connective tissue that will melt and turn into liquid as the meat cooks low and slow. This melted fat and collagen will keep the meat nice and moist. However, you can add liquid if you want to impart more flavor. Many recipes suggest adding things like broth, beer, soda, juice or water. The liquid will combine with the melted pork fat and collagen to make a delicious sauce or braising liquid to keep the meat extra juicy. But it is not required.
The Benefits of Cooking Pulled Pork in a Crock Pot
Cooking pulled pork in a crock pot has several advantages:
- Low and slow cooking allows the tough connective tissues in the pork to break down into gelatin, making the meat incredibly tender.
- The indirect heat prevents the exterior of the meat from drying out.
- You don’t have to monitor it as closely as oven cooking or grilling.
- The meat shreds easily from slow cooking.
- Adds moisture and extra flavor when cooking in liquid.
- Infuses meat with spices and aromatics.
- Makes the house smell amazing!
Pulled pork cooked slowly in a crockpot results in fork-tender meat that pulls apart easily into the perfect texture for sandwiches, tacos, burritos, nachos and more. The low and slow cooking gives you incredibly moist pork, even without adding liquid.
Why Pulled Pork Doesn’t Need Added Liquid
Pork shoulder and Boston butt contain a high amount of fat and collagen. Collagen is a tough connective tissue that needs prolonged moist cooking to break down into gelatin, which makes the meat tender.
As the pork cooks for 8-10 hours on low heat in the crock pot, the fat renders and the collagen melts into the meat, keeping it nice and moist. You don’t need any additional liquid to get tender, juicy pulled pork.
The melted fat and gelatin are sufficient to keep the meat from drying out. You can shred the pork and serve it just like that, or let it cook in the juices for even more flavor.
Choosing a Pork Roast for Pulled Pork
The best cuts of pork for making pulled pork are:
- Pork shoulder – This is an affordable cut loaded with fat and connective tissue, which makes it perfect for slow cooking. The fat keeps it moist and tender.
- Boston butt – Also called pork butt, this comes from the upper shoulder. It’s a bit leaner than pork shoulder but still contains plenty of collagen.
- Picnic shoulder – From the lower shoulder, this is usually a bit less expensive. It can be a little fattier with more connective tissue.
Look for a bone-in or boneless shoulder roast around 4-8 pounds. Allow 1/2 pound of uncooked meat per person. The bone adds more flavor!
Step-By-Step Guide to Crock Pot Pulled Pork
Here is a simple recipe and instructions for making crock pot pulled pork:
Ingredients:
- 1 pork shoulder roast (5-8 lbs)
- Dry rub: brown sugar, chili powder, cumin, paprika, garlic powder, onion powder, salt, pepper
Directions:
- Pat pork dry and trim off excess fat. Rub the dry spice mix all over the meat.
- Place pork in the crock pot and cook on low setting for 8-10 hours.
- Once finished, remove pork from crock pot and let rest 10-15 minutes.
- Using two forks or your fingers, shred and pull meat apart into strands.
- Moisten with cooking juices, if desired. Serve on buns or over rice.
No extra liquid is needed! The pork cooks in its own juices. But feel free to add broth, soda, beer or other liquid for more flavor.
Flavoring the Liquid
While not required, you can add liquid to impart more flavor to the pulled pork:
- Broth – Chicken, beef or pork broth.
- Beer or soda – Cola, root beer, ginger ale, etc.
- Fruit juice – Pineapple, apple cider, mango.
- Water – For a less intense flavor.
- Vinegar – Cider, white, red wine, etc.
Use about 1-2 cups of liquid per pound of meat. Pour it over the pork before cooking. The liquid adds moisture and absorbs flavors from the spice rub.
Popular Flavor Additions
- BBQ sauce
- Brown sugar
- Mustard
- Hot sauce
- Liquid smoke
- Chopped onions
- Minced garlic
Get creative with extra ingredients to make your pulled pork unique!
How Much Liquid to Add
As a general guideline, use about:
- 1⁄2 cup liquid per pound of meat for a drier pulled pork
- 3⁄4 to 1 cup liquid per pound of meat for a saucier pulled pork
- Up to 2 cups liquid per pound of meat for very moist pulled pork or if cooking on high
The meat itself releases a lot of liquid, so start on the lower end and increase to your liking. Too much added liquid can make it mushy.
Should You Cook on High or Low?
Cooking on low is ideal for pulled pork. The long 8-10 hours on low allows the connective tissue to fully break down. Quick cooking on high doesn’t properly tenderize the meat.
However, if you’re short on time, you can cook on high for 4-6 hours. Just monitor it closely near the end to avoid overcooking. Add a bit more liquid too, as high heat evaporates more moisture.
For best results though, cook low and slow. This gives you the most tender, fall-apart texture.
How to Tell When It’s Done
After 8-10 hours on low, the pork should be incredibly tender and shred apart easily. To test, poke it with a fork – well done pulled pork should be very shreddable and not stiff.
If it feels tough, cook it for longer until fork tender. Up to 10-12 hours on low is fine. At this point all the collagen should be melted into the meat.
An instant read thermometer inserted into the thickest part should read 195-205°F when done.
Tips for Moist Pulled Pork
For super moist pulled pork from the crock pot:
- Leave some fat cap on the pork to melt into the meat
- Use bone-in shoulder if possible for more flavor
- Add flavorful liquid like broth, cola, or cider
- Shred the pork and let it soak in the juices after cooking
- Keep the lid on so steam reheats the meat
- Move to oven at end to crisp exterior if desired
The pork is destined to be moist from the long braising time. But these tips optimize both moisture and flavor!
How to Use Leftovers
No one likes dry, reheated pulled pork. Here are some serving ideas for delicious leftover pulled pork:
- Piled high on brioche rolls or burger buns
- Mixed with BBQ sauce
- Sprinkled on top of salads or pizza
- Stuffed into tacos or burritos
- Toppings for baked potatoes or nachos
- Mixed into scrambled eggs, hash, or omelettes
- Layered into casseroles or pot pies
Get creative – pulled pork makes amazing leftovers!
FAQs
Should I sear the pork first?
Searing before slow cooking is optional. It adds nice caramelized flavor but isn’t required.
Can I cook it directly from frozen?
Yes, increase cooking time by about 50%.
What spices go well with pulled pork?
BBQ rubs, brown sugar, chili powder, paprika, cumin, garlic, onion, mustard, pepper.
Do I need to add barbecue sauce?
You can shred and serve as is, or mix with BBQ sauce after cooking.
What sides go well with pulled pork?
Coleslaw, cornbread, beans, mac and cheese, potato salad, fried okra, collard greens.
Conclusion
Pulled pork cooked low and slow in a crock pot does not require any added liquid. The natural fat and collagen within pork shoulder or Boston butt will melt and moisten the meat. For more flavor, liquids like broth, beer, juice or water can be added. Use about 1/2 to 1 cup per pound of meat. Cook on low 8-10 hours for perfect fall-apart texture. Moisten leftover pulled pork to prevent dryness when reheating. With its ease and flexibility, flavorful crock pot pulled pork is sure to be a hit!