10 Reasons Why Your Slow Cooker Pulled Pork is Tough (And How to Fix It!)

If you’re cooking with a slow cooker, you may have run into the problem of tough meat.

Here are some reasons why your meat may be tough, as well as some tips to prevent it from happening.

1. You don’t cook the pork long enough

I think the biggest problem with my slow cooker pulled pork is that I don’t cook it long enough.

I usually cook it on high for about 4 hours, and then I shred it and serve it.

However, I’ve found that if I cook it for longer, it becomes more tender.

I think the reason for this is that the longer you cook something, the more time it has to break down and become tender.

So, if you’re having trouble with your slow cooker pulled pork, try cooking it longer.

You might be surprised at how much better it tastes.

2. You use the wrong cut of meat

Here’s the thing about slow cookers: they’re designed to cook tough cuts of meat.

These cuts usually come from the shoulder or the leg of the animal and are known for their tough texture.

The reason they’re tough is that they’re full of connective tissue, which breaks down over time, giving the meat its tenderness.

If you use a cut of meat that’s too tender, it will cook too quickly and turn out tough.

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3. You don’t use enough liquid

The reason your slow cooker pulled pork is tough is that you don’t use enough liquid.

Slow cookers work by cooking food in a sealed environment, which allows the food to cook in its own juices.

This creates a moist and tender dish.

However, if you don’t use enough liquid, the meat can become tough.

To avoid this, be sure to use enough liquid when cooking in your slow cooker.

This could be in the form of stock or sauce, or even just water.

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4. You add too many spices

It is possible that the spices are overwhelming the meat and making it tough.

You may want to try using less spices, or adding them in slowly until you reach a flavor that you enjoy.

5. You cook it at too high of a temperature

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Final Note

The finished product should easily pull apart, with no resistance, and should not tear into stringy pieces.

If this is not your experience, you may have used the wrong cut of meat, not cooked the meat long enough or not used enough liquid.