Can You Put Frozen Pork Shoulder in a Crock Pot? How to Safely Cook From Frozen

Pork shoulder is a flavorful, inexpensive cut that’s perfect for slow cooking The long cooking time allows the tough connective tissue to melt into succulent pulled pork But can you just toss frozen pork shoulder straight into the crock pot? Or does it need to be thawed first?

Cooking frozen meat in a crockpot can be risky if not done properly. Here we’ll look at the safety concerns provide tips for how to cook frozen pork shoulder in the slow cooker and share some mouthwatering pulled pork recipes.

Is it Safe to Cook Frozen Pork in a Crockpot?

Cooking frozen meat in a slow cooker is generally not recommended by food safety experts. Here’s why:

• It takes longer for frozen meat to reach a safe internal temperature. This means it stays in the “danger zone” too long, allowing bacteria to multiply rapidly.

• The temperature change from frozen to hot can crack the crockpot insert.

• It may not cook evenly, leaving some parts undercooked and dangerous to eat.

• Texture and flavor can suffer from improperly thawed meat.

So for food safety and quality, thawing pork shoulder completely before slow cooking is best. With some precautions, however, you can successfully cook frozen pork in the crockpot.

Tips for Safely Cooking Frozen Pork Shoulder

If you forgot to thaw the pork or need to use frozen meat in a pinch, follow these tips:

• Cut it into smaller pieces so it cooks faster.

• Add boiling hot liquid like broth or water to quickly bring up the temperature.

• Cook on HIGH only, for at least 10 hours, until fork tender. Check the internal temp with a meat thermometer.

• Don’t lift the lid unnecessarily and don’t add any other frozen or cold foods.

• Let it rest 20 minutes before shredding to allow the temperature to equalize.

Thawing in the fridge overnight is still the gold standard. But these guidelines allow you to safely cook frozen pork shoulder in the slow cooker.

Step-By-Step Guide for Cooking Frozen Pork Shoulder

Follow this simple method for delicious pulled pork from a frozen shoulder:

1. Trim any packaging and cut into 3-4 inch chunks. More surface area means faster cooking.

2. Add 1 cup boiling water or broth. This quickly brings up the internal temp.

3. Season generously with dry rub. Spice blends add big flavor as the pork cooks.

4. Cook on HIGH setting only for 10-12 hours. Cook time depends on size, but shoot for fall-apart tender.

5. Use a meat thermometer to check temp – at least 145°F. If not quite done, re-cover and cook longer.

6. Let rest 20 minutes then shred with forks. This allows juices to redistribute.

7. Toss with BBQ sauce to coat. Add more rub or sauce to taste.

8. Pile onto buns for amazing pulled pork sandwiches! Add slaw, pickles, etc.

With this method, your forgetfully-frozen pork shoulder can become mouthwatering pulled pork with just a little patience.

Top Tips for Maximum Flavor

To take your recipe from great to outstanding, keep these flavor tips in mind:

• Brown the meat first for caramelized notes. Thaw just enough to brown the outsides in a skillet before slow cooking.

• Use a flavorful liquid. Chicken or beef broth add more taste than water. Or use apple cider, juice, or beer.

• Load up on aromatics. Cook onions, garlic, herbs, chili peppers, citrus, or warm spices in the crock to infuse flavor.

• Finish with a flavorful sauce. Sweet and tangy barbecue sauce, vinegary Carolina mustard sauce, or herb-laden chimichurri all give a flavor boost.

• Let the pork soak up sauce. Once shredded, return the pork to the crock and mix with sauce. Let sit 10-30 minutes to absorb flavors.

With these pro tips, your crockpot pork will go from bland to bold!

Irresistible Crockpot Pulled Pork Recipes

Ready to put your skills to work? Here are 3 mouthwatering pulled pork recipes to try:

1. Dr Pepper Pulled Pork

The sweet fizz of Dr Pepper gives great flavor to this classic recipe.

Ingredients:

• 3 lb pork shoulder, cut into chunks
• 12 oz Dr Pepper
• 1 onion, sliced
• 3 cloves garlic, minced
• 2 Tbsp brown sugar
• 2 tsp salt
• 1 tsp pepper
• 1 cup barbecue sauce

Instructions:

1. Place pork, Dr Pepper, onion, garlic, brown sugar, salt and pepper in crockpot.
2. Cook on HIGH for 10-12 hours until fork tender.
3. Shred pork and mix with barbecue sauce.
4. Serve on buns with coleslaw and pickles.

2. Cuban Mojo Pulled Pork

Get a taste of Cuba with this citrusy, garlicky mojo sauce.

Ingredients:

• 3 lb pork shoulder, cut into chunks
• 1 orange, juiced
• 3 cloves garlic, minced
• 2 Tbsp olive oil
• 2 tsp cumin
• 1 tsp oregano
• 1 onion, sliced
• 2 jalapeños, sliced
• 1⁄2 cup cilantro, chopped

Instructions:

1. In a bowl, mix together orange juice, garlic, olive oil, cumin and oregano to create the mojo sauce.
2. Place pork, onion and jalapeños in crockpot. Pour mojo sauce over top.
3. Cook on HIGH for 10-12 hours until fork tender.
4. Shred pork and mix in fresh cilantro.
5. Serve on Cuban bread with pickles and mustard.

3. Asian Pulled Pork

This ginger and garlic infused Asian take adds delicious flavor.

Ingredients:

• 3 lb pork shoulder, cut into chunks
• 1⁄2 cup soy sauce
• 1⁄4 cup honey
• 3 cloves garlic, minced
• 1 Tbsp grated ginger
• 1 stalk lemongrass, bruised
• Lime wedges for serving

Instructions:

1. In a bowl, mix together soy sauce, honey, garlic and ginger.
2. Place pork, lemongrass and soy sauce mixture into crockpot.
3. Cook on HIGH for 10-12 hours until fork tender.
4. Shred pork and serve with lime wedges, sesame seeds, and steamed buns or rice.

Crockpots Make Cooking From Frozen Simple

While thawing is ideal, sometimes we forget to plan ahead. With a few precautions, cooking frozen pork shoulder in the crockpot is completely doable. Use flavor boosting ingredients and sauces to make it amazing. In just 10-12 hours, you can be digging into juicy, fall-apart pulled pork sans any defrosting stress.