Slow-Cooked Pulled Pork

Moist and tender slow-cooked pulled pork is perfect for sandwiches, tacos, pizza topping and so much more. No need for a crock pot as the Folding Proofer turns any covered metal stock pot or dutch oven into a slow cooker. Just place the stockpot directly on the metal heating plate and set the temperature to 120 °F / 49 °C. The pot will reach a perfect 195 °F / 90 °C. Only 15 minutes prep time and true one-pot cooking make this recipe as easy as it is delicious. Try our No-Knead Brioche for delectable pulled pork sandwich buns.

Printable Recipe     recette imprimable

Yield: About 6-8 servings

Timing: 15 minutes preparation; 10-11 hours in the Folding Proofer. If it is convenient, turn the pork butt over midway through the cooking.

 Ingredients Volume Grams Ounces
Smoked paprika 3 T 36 1.3
Salt 1 T 24 0.6
Black pepper 2 tsp 6 0.2
Cayenne pepper ¼ tsp .5 0.02
Brown sugar 1 tsp 5 0.2
Ground cumin *optional ¾ tsp 1.2 0.04
Honey ½ C 170 6
Red wine vinegar ¼ C 56 2
Olive oil ¼ C 56 2
Garlic cloves, thinly sliced 3 15 0.5
Onion, large 1 340 12
Pork butt (or pork shoulder) 3-3½ lbs 1.5 kg 56

Equipment: Folding Proofer, metal 6-quart covered stock pot less than 8” tall with lid and short handles. Less than 8” total height will allow the pot to rest in the center of the Proofer during slow cooking. To learn more about slow cooking in different types of metal pots, see the FAQ What type of pot should I use for slow cooking?

Note: The original Folding Proofer Model FP-101 or FP-201 may also be used. Set the Proofer to 120 °F / 49 °C and place the stockpot directly on the base plate of the Proofer. Follow the recipe and check the internal temperature of the pork after 9 hours. Internal meat temperature should be at least 195 °F / 90 °C for tender pork.

Get ready. Remove the water tray and rack from the Proofer. Select Slow Cook Mode. Set the temperature at 195 °F / 90 °C.

Combine: Whisk together the smoked paprika, salt, black pepper, cayenne pepper, cumin and brown sugar in a small mixing bowl. Add honey, red wine vinegar, and olive oil to the spices. Stir until thoroughly combined. Gently stir in garlic slices just enough to coat them.

Prepare pot: Cut the onion into thick slices and place on the bottom surface of your stock pot. Cut the pork butt in half and place each piece on top of the onion slices. Spread the honey spice mixture over the top of the pork and place the lid on the pot.


Cover and cook: Place the covered stock pot directly on the center of the aluminum heating plate in the Proofer. Close the Proofer and allow the pork to cook for a total of 10 or 11 hours. Midway during the slow cook process you can turn the pork over once. After 10 hours check the interior of the pork with a thermometer. We recommend a temperature of 195-200 °F / 90-93 °C for tender, juicy pork which pulls apart easily.

* Note: Gently place the stock pot in the center of the Proofer base and avoid sliding your pot to prevent scratching the aluminum surface on the base of the Proofer.


2019-02-16T20:49:06+00:00Slow Cooking|4 Comments


  1. Walt Gunster March 7, 2016 at 10:25 pm - Reply

    How does one cook something at 120°F and attain an internal temperature of 190-210°F? If the folding proofer can do this, Brod and Taylor needs to contact the Department of Energy immediately. I’m guessing that it really is “set the temp to 210°F” not 120°F.

    • Diane March 8, 2016 at 3:03 pm - Reply

      Thank you for a very good question. We agree the situation is a bit confusing, but actually there is no typo. Typically the Folding Proofer warms objects placed inside that are held on a rack about 1/2 inch above the heating plate. The heating plate does in fact reach a temperature significantly above the set-point. The plate actually reaches 200 F when the Proofer is set to 120 F. Objects placed on the rack above the heating plate will only achieve a temperature of 120 F while a covered pot placed directly on the heating plate surface (without the rack) will reach 200 F. This is just another of the many applications for this versatile appliance.

  2. M.Schneider January 18, 2019 at 4:23 pm - Reply

    Mein Schweinenacken hatte bei 90 Grad Einstellung nach elf Stunden eine Kerntemperatur von gerade mal 60 Grad, also das funktioniert nicht wirklich dieses Rezept. Ich weiß nicht wie lange das jetzt noch mit dem Gerät brauchen würde um essbar zu sein. Ich habe es auf den Herd gestellt……

    • Wes January 18, 2019 at 5:14 pm - Reply

      To achieve the highest temperature, you must use a shiny metal pot. The explanation is here:
      (Um die höchste Temperatur zu erreichen, müssen Sie einen glänzenden Metalltopf verwenden. Die Erklärung ist hier:)

      If you use a pot that is black or has an enamel coating the temperature will be lower than the setting.
      (Wenn Sie einen Topf verwenden, der schwarz ist oder eine Emailbeschichtung aufweist, ist die Temperatur niedriger als die Einstellung.)

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