When cooking pulled pork in a slow cooker, adding some liquid is generally recommended. The liquid helps to keep the pork moist and tender as it cooks low and slow. However, the amount of liquid needed can vary based on a few factors.
Why Add Liquid for Pulled Pork?
There are a couple main reasons why adding liquid when making pulled pork in a slow cooker is advised:
- Keeps the meat moist – Long, slow cooking can easily dry out pork if it doesn’t have plenty of moisture. The liquid helps prevent the pork from drying out.
- Aids in tenderizing – As the pork cooks in the liquid, the natural collagen in the meat will break down, helping to make the pork incredibly tender and pull-apart.
- Adds flavor – The braising liquid will impart flavor to the pork as it cooks, enhancing the overall taste.
Without sufficient liquid, the pork could end up dry, tough, and lacking flavor development after hours in the slow cooker.
How Much Liquid is Needed?
Most recipes recommend using around 1 to 1 1/2 cups of liquid per pound of pork shoulder. The liquid should come a few inches up the side of the pork and cover about 3/4 of the meat.
However, the exact amount can vary based on a few factors:
- Size of pork shoulder – A larger shoulder may need more liquid to sufficiently cover it.
- Shape of slow cooker – If using a more oval or oblong shaped slow cooker, less liquid may be needed than in a round cooker.
- Vegetable additions – If cooking vegetables like onions and garlic alongside the pork, their additional moisture content may allow for less added liquid.
- Desired consistency – If wanting a thinner consistency pulled pork, add more liquid. For a thicker consistency, use less.
The liquid should cover a good portion of the pork, but you don’t want the slow cooker filled to the very top. It’s better to slightly under-estimate the liquid needed than to overdo it.
Best Liquids to Use
The braising liquid provides important moisture, flavor, and body to pulled pork. While plain water can work, using flavorful liquids will make the pork even tastier. Here are some excellent options:
- Broth – Chicken, beef, or vegetable broth all work wonderfully. Opt for low-sodium if adding other salty ingredients.
- Fruit juice – Apple cider, orange juice, or even pineapple juice can provide great flavor.
- Beer or soda – Use a bold, malty beer or a fruity soda like cherry cola.
- Wine – Red or white wine impart delicious depth.
- Cider vinegar – The tanginess complements the pork.
For best flavor, choose liquids that complement the other seasonings used on the pork. Broths, juices, sodas, and wines allow you to easily vary the flavor profile.
Should Pulled Pork Cook Completely Submerged?
It’s not necessary for the pork to cook completely submerged in liquid the entire time. Having the top portion of the meat exposed:
- Allows for caramelization and browning on top for richer flavor
- Reduces chance of boiling over if cooking for many hours
- Concentrates flavors as some liquid reduces
As long as the bottom half to two-thirds of the pork are covered in liquid, the top being exposed is perfectly fine. Simply keep an eye on it and add a splash more liquid if the exposed portion seems to dry out.
Tips for Adding Liquid
Here are some useful tips for adding liquid to pulled pork in the slow cooker:
- Use hot liquid for faster cooking. Cold liquid from the fridge will slow down heat buildup.
- If less confident with liquid amounts, start on the lower side, you can always add more. Too much can make it watery.
- For richer flavor, brown the pork first before adding to slow cooker. Scrape up browned bits to dissolve in liquid.
- Thicken excess liquid at the end by mixing in cornstarch, mashing in potatoes, or simmering uncovered.
- Add any juices accumulated on the plate from resting the cooked pork back into the shredded meat.
How to Avoid Excess Liquid
While some moisture is key, you don’t want pulled pork swimming in liquid. To prevent too much:
- Use conservative liquid amounts
- Cook without lid for some time
- Spoon out and discard excess liquid
- Shred pork and let rest in strainer over bowl
- Add slaws or sauce to help soak up liquid
Properly resting and shredding the pork will allow much of the excess moisture to drain away for a perfect saucy, but not soggy, pulled pork.
What if No Liquid is Added?
It’s possible, but not ideal, to cook pulled pork in a slow cooker without any added liquid. Here’s what to expect:
- Pork will likely dry out and toughen up
- Very little flavor development in the meat
- Much harder to shred the pork
- Requires close monitoring and water spritzing
- Will still release some natural juices as it cooks
Without liquid to moisten, tenderize, and impart flavor, the pork won’t have the characteristic fall-apart texture and delicious savory taste of traditional slow cooker pulled pork. Adding even a small amount of broth, juice, or water is recommended.
Conclusion
While a huge amount of liquid isn’t mandatory, pulled pork cooked in a slow cooker does need some liquid to properly moisten and flavor the meat as it cooks for hours. About 1 cup per pound of pork is a good starting point. Choose flavorful liquids like broth, wine, or juice to enhance taste. Keep the bottom portion of the pork submerged, monitoring to add more liquid as needed. Rest and shred the cooked pork well before serving to discard excess moisture for perfect pulled pork every time.