Slow cook pork shoulder without it falling apart

I have a 2Kg pork shoulder which I would like to cook in a slow cooker (first time user of a slow cooker) so it tenderizes but I also would like it to be able to be cut it in some way to serve with vegetables rather than shredding and being pulled apart. I would also like some sort of sauce with it maybe made using some cider.

How best should I cook it in the slow cooker and what would I be best adding in along with it to create a sauce/gravy which could then be served along with the pork when cooked?

Also is there anything I can do overnight, for example, which would improve the taste of both the joint and the gravy?

Best Answer

It can be done, but requires a bit more time. The trick is to cook it, then cool it, then heat it back up again:

Cook the pork shoulder
Drain the liquid, being careful not to poke at the meat too much
Remove the crock from cooker, and let it cook down
Place the crock in the fridge, and let chill overnight

The next day you can slice the meat, then pour the juices back over it to warm it back up. (or reduce the juices to make a sauce)

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What makes pulled pork fall apart?

If you don't cook the connective tissue properly, it will be tough and rubbery. The connective tissue has to break down and literally melt away in the meat. This takes time. but when it's done, the meat should fall apart by itself.

Does pork shoulder get more tender the longer it cooks?

Unlike the more lean tenderloin and chops, pork shoulder is an incredibly forgiving cut of meat. It becomes more tender as it cooks and benefits from a lengthy cook time, so even if it stays on the heat a few minutes too long, you won't suddenly end up with something dry or rubbery.

Can you slow cook pork shoulder too long?

Can you overcook the pork? It's hard to overcook the well-marbled and fatty shoulder cut. However, it can become mushy due to the acids in the sauce if the cooking continues too long beyond the recommended cook times. Make sure to keep an eye on the pork and take a bite for the best gauge of doneness.

Pulled Pork | Basics with Babish

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