We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Massage the dry rub mixture into the meat 1–2 hours before cooking.
Pour apple cider vinegar, apple juice, and Worcestershire sauce into the bottom of the crockpot.
Place the meat in the crockpot, ensuring it is not submerged.
Sear the schouderkarbonade in a hot pan with a tiny bit of oil for 2 minutes per side before placing it in the crockpot.
Cook the meat in the crockpot until it is shreddable, about 6 hours.
Drain most of the excess cooking liquid before adding BBQ sauce to the pulled pork.
Want to keep this recipe for later? We can email it to you!
Do not add BBQ sauce until the end to prevent burning and bitterness.
Why should I sear the meat before slow cooking?
Searing adds a significant crust of flavor that the slow cooker cannot produce on its own.
When should I add BBQ sauce?
Add BBQ sauce after draining excess liquid and shredding the pork to prevent it from becoming soggy.
Can I use chicken broth instead of apple juice?
Yes, chicken broth can be used as an alternative to apple juice for added depth.
Why is apple cider vinegar used in the braise?
Apple cider vinegar is acidic enough to help break down tough fibers and cut through the richness of the fat.
Is cayenne pepper necessary?
Cayenne pepper is optional and can be added for a little heat if desired.
