Pulled pork can seem like such a simple dish but look a little closer and you will see just how many components go into the cooking process. Don’t let these intimidate you, though. With the guidelines below, you will be able to make the most exquisite pulled pork every time.
Learn how to make perfect pulled pork and amaze your family members and friends alike!
Choosing the Right Cut of Meat For Pulled Pork
Delicious pulled pork all begins with the right cut of meat. As you are probably aware, this dish can be made using either pork butt (Boston butt) or pork shoulder. Many people have a favorite while others may go with the cheapest or more readily available option. However, which one should you choose?
Well, according to Annie Petito, a contributor to Cook’s Illustrated, pork butt is the way to go. This is because it has a greater amount of marbling that makes it easier to get the tender, fall-apart texture that you might be looking for with pulled pork.
As an added bonus, it has a more uniform shape as well, making it easier to smoke the cut evenly.
Smoke the Pork Butt
This goes without saying but it bears repeating: whenever possible, smoke your pork butt. Technically, you can make pulled pork in the oven and the slow cooker as well. These options can be tempting as they are less labor-intensive and time-consuming.
Smoking does make up for it in terms of texture and flavor, though. It can be tricky – nearly impossible – to replicate a crusty and crunchy bark with any other method. The same goes for that delicious smoky flavor that permeates every bite of your pulled pork.
Therefore, opt for smoking every time you make pulled pork. You won’t regret it.
Trimming the Fat
As mentioned, fat plays an important role in cooking the perfect pulled pork. It adds both flavor and moisture. Due to this, avoid trimming too much of the fat away from the meat. It is always good to have at least an inch of fat for the best results.
In case you are hesitant about consuming so much fat, trim it off after the meat has been cooked. This way, you won’t have to worry about compromising the taste or texture.
Find the Right Rub
The right pulled pork rub can make all the difference to your recipe. Keep in mind that it is more than just adding flavor. A rub acts as a coating for your pork butt, creating a lovely crust on top as well. This adds plenty of smoke and crunch to your pulled pork.
When choosing your rub ingredients, consider your favorite flavors or the end result you are hoping to get from your pulled pork.
For instance, some people prefer a sweeter flavor, leaning towards brown sugar while others can’t wait to bring on the heat with pepper, cayenne, and paprika. Then there are those who enjoy something a little more balanced.
In case you aren’t a big fan of barbecue sauce, consider a more potent and flavorful rub to make up for the lack of flavor at the end of the cook.
Read: 5 Barbecue Sauces for Pulled Pork
Here’s one tip that you will certainly be going to want to use – apply a thin layer of yellow mustard on top of the pork butt before sprinkling the rub over it. The mustard helps the ingredients stick to the surface of the meat instead of falling off.
Don’t worry if you aren’t a fan of yellow mustard – the heat causes it to dissolve and evaporate. By the time your pork butt is finished smoking, you won’t notice any residue or taste of the mustard.
Marinating the Pork Butt
There is some debate on how long you need to marinate the pork in its rub. Some prefer to do it no more than 30 minutes before the meat goes into the smoker. Others will apply the rub up to 12 hours before smoking, leaving the pork butt in the refrigerator.
What is the right time?
This would depend on how strongly flavored you want your pulled pork to be. You may also want to consider whether or not you’re adding sauce to the meat later on. If you are skipping the sauce or are going to use less of it, the meat needs to have a more potent natural flavor. As such, leave the rub on for a greater amount of time.
Finding the Right Wood
The next step involves finding the right wood for smoking your pork butt. As you know, the flavors of the wood can matter quite a bit here. If you are wary about messing around with flavors, opt for apple, peach, and pecan. Light and sweet, these balance out the natural flavors of the pork nicely without overpowering them.
If you don’t mind opting for something a little bolder, hickory is a good choice. Be warned that too much hickory can lend a bitter taste to the meat. So, only use a small amount and balance it out with lots of oak wood.
Smoking the Pork Butt
When smoking pork butt, it’s all about maintaining temperatures both outside and inside the cut of meat. First, let’s discuss the external temperature. Kristy Novak, a seasoned chef and main contributor to CatHeads BBQ advise you to set your smoker to a lower temperature – around 225 and 250 degrees Fahrenheit.
At a lower temperature, the meat doesn’t cook too fast. As a result, you get a nice juicy and tender texture. Anything above 250 degrees and the closer that you get to 275 degrees, the higher the risk of drying out the meat.
Yes, these lower temperatures do mean a longer cook time, often up to about twelve hours. Nevertheless, cranking up the temperature doesn’t speed up the process much. Plus, it isn’t worth the risk of having dry meat after all the hard work that you put in.
Relying on Thermometers Not Time For Pulled Pork
You are sure to find your fair share of recipes that describe how long you need to smoke the pork butt. It is best not to go according to time, though. This is because the cooking rate can vary quite a bit. The size and shape of the meat, your smoker, your smoker’s temperature, the weather, and various other conditions play a part here.
This is why you should always use a meat probe or thermometer to keep track of the temperature. When the meat registers an internal temperature of between 195 and 205 degrees Fahrenheit, it is done. For the juiciest pulled pork, take the pork butt out at around 195 degrees.
The ideal temperature for pulled pork is 205 degrees F.
Wrapping Pork Butt – Pushing Through the Stall
At around two-thirds of the cooking process, the pork butt will begin to stall. At this point, the internal temperature of the meat won’t budge for several hours. If you don’t want to waste precious time, wrap the meat in aluminum foil when the internal temperature registers at around 165 degrees.
Then, place it back in the smoker until it is done.
Resting Your Pulled Pork
Never cut into your pulled pork shortly after removing it from the smoker. This is because the meat needs time to rest. Know that during the smoking process, much of the liquid is pushed out of the muscle fibers.
Resting the meat allows these fibers to reabsorb the juices, resulting in a more succulent pulled pork. On average, try to rest your pulled pork for at least an hour before cutting it.
Shredding Pulled Pork
Last, but not least, you need to shred the pulled pork once it has rested. For the best results, use a pair of kitchen tools known as bear claws. These will make quick work of your pork butt and allow you to enjoy your dish that much sooner.
Now that you know how to make the perfect pulled pork, it is time to get to work. Before you know it, you will be slathering sauce on the best pulled pork you have ever tasted!
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