When is Pulled Pork Done
Properly prepared pulled pork is nothing less than divine. But this isn’t an effort you can rush to get the desired results. You’ll need to give your dry rub, like those we sell at CusoCuts, time to penetrate your cut and, afterward, set up your smoker for a several-hour undertaking.
Low and Slow Cooking
The phrase “low and slow” has become like a mantra in the barbecue world. With pork, specifically, slow cooking gives the meat time to gradually tenderize and cook evenly. All those connective tissues that would otherwise be tough melt a way into gelatin That’s why you can pull it apart easily!
I like moist, savory pulled pork. Every time I make the dish, there have been different ways of adding flavor, like with these pulled pork pineapple sandwiches. Or, perhaps you’d prefer pulled pork with mac n’ cheese. If you spritz your pork periodically with apple juice, you’re rewarded with a lovely bit of caramelization.
Many people enjoy adding barbecue sauce to their pulled pork. Don’t do this while it’s grilling. Wait, shred the pork, add the sauce, and toss it in a slow cooker for an hour. This gets the flavor into every strand.
When is Pulled Pork Done?
The recommended internal temperature of your pork before pulling it from the grill is 195-205F. It’s highly recommended that you use a meat thermometer to eliminate guesswork. After resting, put the meat in a large container and use two forks to shred it, pulling them in opposite directions.
Getting into Specifics
Before you begin, you want to find a cut of pork butt or shoulder (Sometimes called Boston cut) with good marbling throughout. The meat should be dark reddish-pink.
Once you get the meat home, you’ll need to trim off excess fat. Leave about ¼ to protect the meat from drying out. Take some paper towels and pat the pork dry.
Selecting Rubs
Choose a rub. CusoCuts has several that pair well will pork, including:
- Dust: brown sugar, sea salt, garlic, onion, paprika, mustard powder, hickory powder and cayenne.
- Grass: salt, oregano, basil, garlic, rosemary, thyme, parsley, marjoram, red pepper flakes, and granulated onion.
- Hot Honey: Honey powder, salt, brown sugar, paprika, chili powder, garlic, pepper, and granulated onion.
- Maple Bourbon: Bourbon, salt, molasses, maple sugar, smoked paprika, garlic, onion, cinnamon, ginger, allspice, and nutmeg.
Step by Step
- Sprinkle the rub all over the pork.
- Wrap it in plastic and put it into the refrigerator for at least two hours.
- Preheat the grill to 225F
- When the grill reaches temperature, put the pork on the grate with the fat side up.
- Close the top of your grill and cook for 2 hours.
- Spritz the pork with apple cider vinegar every hour until it’s done.
- Watch the pork’s temperature. When it reaches 160F, wrap it in aluminum or butcher paper.
- Depending on your cut size, the average cooking time for 195-205F is about 7 hours.
- Rest the meat for 45 minutes. Do not open the wrapping.
- Finally, pull the meat apart and complete your intended preparation like this pulled pork sandwich
Pit Master’s Memo: Ways to Use Pulled Pork
Some ways I use pork include:
- As burrito filling
- As barbecue pork sandwiches
- Mixed to make pork sliders
- A topping for salads and pizza
- A component for tacos and nachos
- In sweet potato hash
- As chili meat
- Making egg rolls
- Add to shepherd’s pie
- Stuffed pepper filling
- Stew meat
- In breakfast casserole
- An addition to soup
Sides
- Brown sugar hickory beans
- Deviled Eggs
- Hush puppies
- Green apple slaw
- Sweet fries
Dessert
- Apple tarts
- Espresso brownies
- Grilled fruit skewers with dip
- Lemon meringue pie
- No bake cheesecake
From the Bar
- Black and Tan
- Bourbon
- Macha tea, iced
- Hard cider or Ginger beer
- Zinfandel
