With its rich flavors and versatility, pulled pork is a crowd-pleaser that suits any occasion, from casual gatherings to weeknight dinners. So, in this article, I’ll guide you how to make pulled pork properly.
1. What is Best Cut of Meat To Make Pulled Pork?
The best cut of meat to make pulled pork is typically the pork shoulder, also known as the pork butt or Boston butt. Despite its name, the pork shoulder comes from the upper part of the pig’s front shoulder, rather than the actual rear end.
The pork shoulder is ideal for pulled pork due to its high fat content and connective tissue. These factors contribute to the meat’s tenderness and juiciness when cooked low and slow over a long period of time.
The fat melts during the cooking process, keeping the meat moist and adding flavor. The connective tissues break down, resulting in the characteristic “pull apart” texture desired for pulled pork.
2. How To Make Pulled Pork
Ingredients
- 4-5 pounds (1.8-2.3 kg) pork shoulder or pork butt
- 2 tablespoons brown sugar
- 2 tablespoons paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional)
- 1 cup barbecue sauce
- 1/2 cup apple cider vinegar
- 1/2 cup chicken broth
Instructions
In a small bowl, combine the brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper (if using) to make a dry rub. Then rub the dry rub mixture all over the pork shoulder, making sure to cover all sides.
Add a little oil to the skillet and sear the seasoned pork shoulder on all sides until browned. Once browned, remove the pork from the skillet
Oven Method
Preheat your oven to 325°F (163°C).
Place the seared pork shoulder in a roasting pan. Then pour the apple cider vinegar and chicken broth into the pan.
Next, cover the pan tightly with foil or a lid and place it in the preheated oven. Cook for about 4-5 hours, or until the pork is tender and easily shreds apart with a fork.
In a separate saucepan, heat the barbecue sauce over medium heat until warmed. Pour the warmed barbecue sauce over the shredded pork and mix well to coat the meat.
Slow Cooker Method
Place the seared pork shoulder in a slow cooker.
In a separate bowl, mix together the barbecue sauce, apple cider vinegar, and chicken broth. Pour this mixture over the pork in the slow cooker.
Cover the slow cooker with the lid and cook on low heat for 8-10 hours, or on high heat for 4-6 hours, until the pork is tender and easily shreds apart.
In a saucepan, heat the cooking liquid from the slow cooker over medium heat until it reduces slightly and thickens. Pour the reduced sauce over the shredded pork and mix well to coat the meat.
Instant Pot Method
Pour the apple cider vinegar and chicken broth into the instant pot. Next, place seared pork shoulder to the Instant Pot, and pour the barbecue sauce over the meat.
Close the lid of the Instant Pot and set the valve to the “Sealing” position. Then select the “Manual” or “Pressure Cook” function and set the cooking time to 90 minutes on high pressure.
Once the cooking time is complete, allow for a natural pressure release for about 15-20 minutes, and then carefully switch the valve to the “Venting” position to release any remaining pressure.
Open the Instant Pot, remove the pork, and let it rest for a few minutes. Then, shred the meat using two forks.
Select the “Sauté” function on the Instant Pot and simmer the cooking liquid until it reduces slightly and thickens. Next, pour the reduced sauce over the shredded pork and mix well to coat the meat.
3. What To Do With Pulled Pork
Toss the pulled pork with your favorite barbecue sauce and serve on buns with coleslaw and pickles.
Warm up the pulled pork and serve it in corn tortillas with chopped onions, cilantro, and lime wedges.
Use pulled pork as a topping for your favorite pizza along with other ingredients such as cheese, onions, and peppers.
Spread some pulled pork on a tortilla, sprinkle with cheese, and fold in half. Cook on a griddle until the cheese is melted and the tortilla is crispy.
Toss pulled pork with salad greens, avocado, tomatoes, and your favorite dressing for a healthy and satisfying meal.
Serve the pulled pork on mini buns with pickles and a drizzle of barbecue sauce for a fun appetizer or party food.
Layer tortilla chips with pulled pork, shredded cheese, jalapenos, and black beans. Bake in the oven until the cheese is melted and bubbly.
4. How To Store & Reheat Pulled Pork
4.1. Storing Pulled Pork
Let the pulled pork cool down to room temperature before storing it.
Divide the pulled pork into small portions and place them in airtight containers or freezer bags.
Label the containers with the date and contents, and store them in the refrigerator for up to 3-4 days, or in the freezer for up to 3-4 months.
4.2. Reheating Pulled Pork
If frozen, thaw the pulled pork in the refrigerator overnight before reheating it.
To reheat, place the pulled pork in a microwave-safe dish or oven-safe pan, and cover it with a lid or aluminum foil.
Microwave the pulled pork on high for 1-2 minutes per serving, or until heated through. Alternatively, heat the pulled pork in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
If the pulled pork seems dry, add a little barbecue sauce or chicken broth to moisten it.
Whether you choose to cook pork shoulder in the oven, slow cooker, or Instant Pot, you can achieve tender and flavorful pulled pork with eases. So, grab your ingredients, and follow the steps in this article.
