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Slow cooked pork advice required!

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Hey there, i'm doing a pulled pork today (http://allrecipes.com/recipe/slow-coo...) and need some advice as its my first time (that sounds wrong...) Anyhow! I thought that pork dried out really easy so should the pork be submerged in the liquid or should I just drizzle it as it says. I'm probably going to put some onions in there too for flavouring as well as a rub of salt, pepper and garlic. But any advice would be most welcome!

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  1. Also should I cook the tenderloin at all before putting it in the slow cooker? As you can tell I really don't have a clue with this.

    7 Replies
    1. re: stevecross

      Never slow cook pork tenderloin!!!!

      You'll ruin it.

      Tenderloin needs quick high heat.

      Pulled pork is generally made from pork shoulder.

      1. re: C. Hamster

        I agree with C. Hamster. You want fatty cuts of meat with lots of connective tissue that benefit from a long braise (pork shoulder, aka pork butt, aka Boston butt) not the lean pork cuts like tenderloin. The lean cuts will be like sawdust by the time you're done.

        1. re: mels

          Actually shoulder and boston butt are not the same cut. Shoulder is bottom half of shoulder, boston butt is top portion of shoulder and the wonderful neck.

          1. re: Delucacheesemonger

            Last time I did it I had no problems with a tenderloin, sadly folks I don't live in the US, I live in the UK so its actually harder to get the cuts of meat you're talking about.

            1. re: stevecross

              I've cooked a pork tenderloin in the slow cooker with onions, garlic, white wine and a little BBQ sauce. I thought it turned out pretty good myself. I have to say the root beer in your recipe sounds interesting..

              1. re: stevecross

                A tenderloin is so lean that it will totally dry out in a slow cooker. Like chicken breasts will.

                But if you use enough sauce, you may not notice how dry it is.

                1. re: stevecross

                  Interesting that you use different names. According to Wikipedia, our "Boston butt" would be your "pork shoulder on the bone" - and in my experience with slow cooked pork, having it on the bone is less important than getting a cut with the skin still on. Of course, the most important thing is to get a nice, fatty cut of the shoulder. Slow cooking with the skin-side up ensures that the whole cut remains steeped in slowly reducing fat.

        2. This recipe is calling for a fairly decent amount of liquid (1 bottle of beer and a bottle of sauce), you should be fine, especially with the onions added. I would also tend to think it would depend on how fatty your pork shoulder is. Generally it's got enough fat to keep it extremely moist in the slow cooker with a little liquid and onions added.

          Oh and no, don't cook your pork beforehand, there's no reason to do so if it's going to be pulled.

          Edit: Yikes, I didn't notice you were using a tenderloin. Don't do that. I agree with the above, only use fatty cuts or you will end up with a disaster.

          1. I've always used a butt/shoulder for pulled pork so my initial reaction would be to never use tenderloin, until I read that recipe. It has a couple of thousand great reviews. Heck, try it the way they say! Just do us a favor and let us know how it turned out.

            http://burghfeeding.blogspot.com/

            1 Reply
            1. re: Burghfeeder

              Have to echo everything that Burghfeeder says.

            2. I always brine my pork first,that helps I think.

              1. If you follow the basic recipe below by David Chang, just follow the technique of roasting, you will get the best slow cooked pork shoulder ever.
                http://cltampa.com/dailyloaf/archives...