Ingredients
Method
- Place pork pieces in a 6-quart crock pot. Sprinkle garlic, brown sugar, salt, and pepper over pork. Rub seasonings in. Pour chicken broth around edges.
- Cook on LOW for 6-8 hours or HIGH for 3-4 hours, until meat shreds easily. Optionally, turn pork at the halfway point.
- Transfer pork to a plate. Pour cooking juices into a fat separator. Shred meat with two forks. Return shredded pork to crock pot or container.
- Pour desired amount of cooking juices over pork, leaving fat in separator. Stir to combine and serve.
Notes
- For optimal flavor, I've found that seasoning the pork generously and rubbing it into all surfaces makes a noticeable difference. Don't be shy!
- Ensure the internal temperature of the pork reaches 200-205°F (93-96°C) for easy shredding. This is well beyond the 145°F (63°C) for doneness, indicating the collagen has broken down.
- Store leftover pulled pork in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 2-3 months. Reheat gently in a microwave or on the stovetop with a splash of broth to maintain moisture. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Ensure the internal temperature of the pork reaches 200-205°F (93-96°C) for easy shredding. This is well beyond the 145°F (63°C) for doneness, indicating the collagen has broken down.
- Store leftover pulled pork in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 2-3 months. Reheat gently in a microwave or on the stovetop with a splash of broth to maintain moisture. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.