Pulled Pork Recipe · i am a food blog (2024)

FAQs

What is the secret to pulled pork? ›

Apple cider vinegar: Adds a little tanginess and helps to tenderize the pork. Without it, the pork tastes flat. Adding the vinegar wakes everything up. Fish sauce or Worcestershire: Seasons our cooking liquid and adds a nice burts of umami, which makes the pulled pork even more delicious.

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.

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.

Shoulder Cut

The pork shoulder is the most popular cut used to make pulled pork. The entire hog's front leg and shoulder make up the pork shoulder. This is often separated into two pieces at your local grocery store: the picnic roast and the Boston butt (also known as the Boston roast).

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.

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. It also helps mellow out the darker, gamier-tasting parts of the butt. This makes enough for a 8 pound pork butt/shoulder.

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!

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.

Moisture: If the pulled pork is on the dry side, adding sauce can help to add moisture and make it more tender and juicy.

Brining overnight locks in juices and injects flavour all the way through the pork so every mouthful of pork is seasoned; and. Slow-roasting at a very low temperature means less moisture loss and in turn more succulent meat.

What are good pork seasonings? ›

The go to choices are a version of coleslaw, mac & cheese, cornbread, baked beans. However, you can pretty much do anything you would normally do for pork. Honestly, I love doing a jalapeno cornbread, whole baby potatoes with butter, sea salt & parsley, and a broccoli slaw. Shakes it up a bit but is still so awesome.

A little bit of sauce and a sprinkle of rub. Vinegar. If it's going to get eaten right away, sometimes sauce. If it's going to get vac packed, apple juice.

Cheddar: Sharp, tangy, and full-flavoured, cheddar complements the smoky, sweet taste of barbecue sauce. Monterey Jack: Mild and melty, Monterey Jack adds creaminess without overpowering the other flavours. Pepper Jack: A spicy variation of Monterey Jack, this cheese adds a kick of heat to the sandwich.

What kind of rolls are best for pulled pork sandwiches? My first choice is a brioche bun. Other great options include hamburger or potato buns, dinner rolls, and hawaiian rolls.

The congealing and hardening of fat and connective tissue will make pulling more difficult as the temperature drops. Pulling while the meat is still hot allows you to serve it with the least amount of fat that drains away and the meat that has been neatly separated from fat, tissue, and skin.

Slow Cooker Method: Place pork in slow cooker and pour co*ke around it. Cover and cook on LOW (recommended) 8 hours or high for 4-5 hours, until pork is tender and shreds easily with a fork. Instant Pot Method: Place pork in instant pot and pour co*ke around it. Cook on Manual/High pressure for 70 minutes.

Add a stick of butter to the top of the meat. Note: I was short on butter while taking these pictures so I had to use a half stick on each pan to make it work. That was enough but in my opinion, a whole stick is best. During the reheating process, the butter will melt and juice up the meat.