What is the technique for making a perfect pulled pork that is moist and easy to shred?

Question

What is the technique for making a perfect pulled pork? Learn how to cook it low and slow so it's moist and easy to shred.

Answer 1

To make perfect pulled pork, slow-cook a pork shoulder (Boston butt) at a low temperature (around 225-250°F) until it reaches an internal temperature of 203°F, allowing the connective tissues to break down, resulting in moist, easily shreddable meat.

Detailed Explanation:

Making perfect pulled pork involves a combination of proper preparation, cooking technique, and resting. Here's a step-by-step guide:

1. Choose the Right Cut: Select a pork shoulder, also known as a Boston butt. This cut has a good amount of fat and connective tissue, which are essential for a moist and flavorful pulled pork.

2. Trim Excess Fat: Trim off any excess fat from the outside of the pork shoulder, leaving about a 1/4-inch layer. This will allow the rub to penetrate the meat and prevent the pork from becoming too greasy.

3. Apply a Dry Rub: Generously coat the pork shoulder with a dry rub. A good rub typically includes ingredients like brown sugar, paprika, salt, pepper, garlic powder, onion powder, chili powder, and cumin. The sugar helps create a flavorful bark.

4. Slow Cook: Cook the pork shoulder in a smoker, oven, or slow cooker at a low temperature, ideally between 225°F and 250°F. This slow cooking process allows the connective tissues to break down, resulting in tender and moist meat. If using a smoker, maintain a consistent temperature and use wood chips like hickory or apple for added flavor.

5. Monitor Internal Temperature: Use a meat thermometer to monitor the internal temperature of the pork shoulder. The target internal temperature is 203°F. At this temperature, the collagen has broken down, and the meat will be easily shreddable.

6. The Stall: Be aware of 'the stall,' a period where the internal temperature plateaus for several hours. This is due to evaporative cooling. You can wrap the pork shoulder in butcher paper or aluminum foil (the 'Texas Crutch') to help it push through the stall more quickly, but this may soften the bark slightly.

7. Rest: Once the pork shoulder reaches 203°F, remove it from the heat and let it rest, wrapped in butcher paper or foil, for at least one hour, or even longer (up to 4 hours in a faux cambro). This allows the juices to redistribute throughout the meat, resulting in a more moist and flavorful final product.

8. Shred: After resting, shred the pork using two forks or meat claws. Discard any large pieces of fat or gristle.

9. Serve: Serve the pulled pork on buns with your favorite barbecue sauce and coleslaw.

Pro Tip:

Don't skip the resting period! Resting the pork shoulder is crucial for allowing the juices to redistribute, resulting in a much more tender and flavorful pulled pork. If you cut into it immediately after cooking, all the juices will run out, leaving you with dry meat.