Pulled Pork Recipe (VIDEO) (2024)

FAQs

What is the best liquid to cook pulled pork in? ›

Transfer everything to a large slow cooker and add a splash of liquid — water is great, but so is broth, apple juice, or beer if you have them handy. Cover and cook on low until the meat is tender and pulls apart easily.

Additionally, spray chicken broth or apple juice on the meat to prevent it from losing more moisture in the crockpot. To add a strong flavor during the process, white wine can also be sprayed. You can shred the pork during smoking or in the crockpot.

The 3-2-1 method is actually 3 hours in smoke, 2 sprayed and wrapped in foil and back in the smoker, 1 still wrapped in foil and in a cooler. I never do internal temps on ribs. I use the method that they are done when they pull back from the bone ~1/8 to 1/4 of an inch.

Pork shoulder is ideal for pulling purposes. It has an optimum fat content that yields to create tender, melty meat, but it's essential you cook it slowly to allow the protein to break down properly.

This thin, vinegar-based finishing sauce, which differs from a BBQ sauce, is the secret ingredient to kick up my smoked pulled pork. After you've pulled your pork butt, drizzle over the meat and combine. The vinegar adds contrast to the smoky flavor and cuts through the fat in the meat.

Pour 1 1/2 cups liquid, such as low-sodium chicken or vegetable broth, tomato juice, light or amber beer, white or red wine, orange juice, or a mix of several liquids (and optional liquid smoke) over the pork. The pork should be only partially submerged, with some of the pork remaining above the surface of the liquid.

We use brown sugar, onion powder, garlic powder, cumin, smoked paprika, a good amount of salt & pepper, and a pinch of cayenne! Make sure you use all of the seasoning! Also, really rub it into the pulled pork, get all of the nooks and crannies!

If you have reserved juices then pour that evenly over the top of the pulled pork. I often use these juices when I first serve the meat so it's common to now have any juice left when it's time to reheat. No problem! Add a stick of butter to the top of the meat.

The slow cooker makes this a dump and go meal and allows the pork to become tender. The soda helps to tenderize the meat and mellows out the spiciness of the chipotle peppers. It is the opportunity to use your favorite dark soda pop in a savory recipe. Try using Dr Pepper, root beer, cola or cherry cola.

Get a meat thermometer and stick it in the pork. When it reaches 200 degrees it's ready to become pulled pork. That is the best internal temperature of the meat. You could eat it at a lower temperature, but the magic number is between 200 and 205 degrees.

How long should pulled pork sit before pulling? ›

Allow pork butt to rest for as little as 30 minutes to as long as 5 hours; however, the ideal resting period to rest pork butt is between 1 and 2 hours. This gives the meat enough time to relax and allows the juices to redistribute throughout the meat.

The USDA recommends that pork is cooked to an internal temperature of 145°F (62.8°C) for food safety. But every griller worth their salt knows that cuts rich in collagen, like pork butt, need to be brought to much higher temperatures (195-205°F [91-96°C]) to properly break down the connective tissues.

Also, the brining step, though recommended for truly the best results, can actually be skipped if you want. You still get plenty of flavour on the bark that gets mixed through the meat, as well as in the roasting pan juices that we toss through the meat. The BBQ sauce also adds a good load of flavour!

With your smoker running steady at 225 degrees F, you can typically plan about 2 hours of cook time per pound of pork. For example, an 8-pound pork shoulder will take about 16 hours from start to finish. Quick note! Every cut of meat is a little bit different, so plan ahead for variations in cook time!

Worcestershire sauce with cola is a classic combo for slow-cooked pork, but barbecue sauce and orange juice, a pale ale and apple cider vinegar, or Dijon mustard and honey are equally as delicious combos.

Add pork juices: When the pork is cooked, add 1/2 cup of the juices from the roasting pan into the BBQ sauce and simmer for 5 minutes.

Namely, if you accidentally incorporate too much sauce, the flavor and texture of the pork are going to be completely overwhelmed by the sauce — meaning you'll have a soggy mess, including buns that are potentially too soaked to hold, that is also missing the complex flavors of the slow-roasted pork.