Cook Pulled Pork

Pulled pork is considered a southern specialty in the U.S., but cooks and backyard chefs across the country make pulled pork. Because most pulled pork recipes don't require prime cuts of meat, pulled pork is a cheaper meat option and ideal for serving a large crowd. To make pulled pork, you need a grill or smoker, some seasonings, some pork and a leisurely day to complete the task. Use these tips to cook pulled pork.

Steps

Getting the Meat Ready

  1. Purchase a pork shoulder roast. Choose a bone-in or boneless option. Either is acceptable for pulled pork. The benefit to a boneless roast is that you don't have to work around and remove the bone, but bone-in roasts are very flavorful and often less expensive. The meat shouldn't be too lean; some fat is required for flavoring and tenderness.
    • Pick a roast that is 4 to 5 lbs. (1.8 to 2.3 kg). Roasts this size offer adequate surface areas to create crusty textures and add to the pulled pork.
    • If you have a large crowd, select several similar sized roasts, rather than one 8 pound roast, for example. This ensures that all of the meat will have the right ratio of fat to meat.
  2. Trim the roast. Trim the fat from the outside of the roast. Remove large fat pieces, leaving a little less than 1/8 inch (0.3 cm) of fat on the surface area. The inside of the roast will still have plenty of fat, so don't worry about trimming away the flavor. When you're finished, rinse the roast and pat it dry.
    • Use a sharp knife to trim the fat. It can be slippery, so using a dull knife is dangerous.
    • A kitchen scissors is also handy to use for trimming the meat.
  3. Tie the roast with twine. Bind it with twine twice around each side (top to bottom and side to side). This helps the meat roast evenly.
  4. Apply rub to the roast. Baste the roast with oil, so the rub will stick to it. Rub a pork spice rub (available at most grocery stores) onto the roast's surface. Make sure the layer is thick and covers the entire roast evenly.
    • You can make your own pork rub with salt, pepper, garlic and other herbs.
    • Don't skimp with the rub - this is where a lot of the pork's great flavor will come from.
  5. Refrigerate the roast overnight. Place it in a baking dish, cover it with plastic wrap, and set it in the refrigerator so the salt and spices can meld with the pork overnight.

Cooking the Pork in a Smoker

  1. Heat the smoker or grill to 225 degrees F (107 degrees C).
  2. Start cooking the meat. Put the roast directly on the grate, and close the lid. The rest of the process is relatively low-maintenance. Maintain the heat level between 225 and 250 degrees F (107 and 121 degrees C).
    • Keep the lid closed. Refrain from opening the lid and checking the meat multiple times through the cooking process. Opening the lid allows heat to escape from the grill or smoker, which increases cooking time.
    • Add wood or charcoal to the smoker or grill, if necessary, to maintain the heat level.
  3. Cook the pork until it is done. Keep it on the grill or smoker for at least 1 and 1/2 hours per pound (1/2 kg) of meat. Keep the meat on the grill or smoker until the outside of the roast is dark brown.
    • Wiggle the bone for bone-in roasts to determine if it's thoroughly cooked. If the bone wiggles, the meat is done.
    • Insert a fork into the roast to determine if it done cooking. The roast is done when the fork easily rotates 90 degrees.

Cooking the Pork in a Dutch Oven

  1. Preheat the oven to 300 degrees.
  2. Brown the roast. Place 1 tablespoon of oil in a heavy dutch oven. Put the dutch oven on a burner over medium high heat. When the oil is hot, put the pork shoulder in the dutch oven and cook it on one side until it gets brown, about 5 minutes. When the first side is brown, flip the pork over and brown it on the other side.
    • Don't cook the roast for too long at this stage; the point is just to brown the roast to bring out the flavor.
    • Use a large pair of tongs to flip the roast carefully, so it doesn't splatter.
  3. Cook the roast. Put a lid on the dutch oven and place the roast in the oven. Cook the roast for about 3 1/2 hours, until the meat falls apart easily when it's poked with a fork. Remove the lid from the dutch oven and put the roast back in the oven to cook for another 1/2 hour.

Pulling the Pork

  1. Place the roast in a large pan. It's easiest to use a big, wide, shallow pan for this job.
  2. Shred the pork. Use two forks to shred the pork meat into bite-sized pieces. Continue shredding the pork until the entire pork shoulder has been reduced to a pile of shredded pork. Mix the crust and the inside of the roast together as you go.
  3. Serve the pulled pork. Pulled pork is classically served with barbecue sauce either as a main dish or as a sandwich on a bun. Serve with a side of coleslaw and baked beans.



Tips

  • Keep pulled pork warm in a slow cooker.
  • Use wood chips for extra flavor when smoking meat.
  • Sauce can be added after serving.
  • To transport pulled pork, wrap the entire roast in tin foil and place it in a cooler. Shred when you get to your location.

Warnings

  • Pork is not safe to eat unless it reaches an internal temperature of 190 degrees F (87 degrees C).

Things You'll Need

  • Meat thermometer
  • Pork rub
  • Pork roast
  • Twine
  • Smoker or grill
  • Oil
  • Large pan
  • Forks

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Sources and Citations

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