Pulled pork: the right meat and how to make it

Pulled pork is an American barbecue dish based on shredded barbecued pork shoulder. It is typically slow smoked over wood, but there are also some indoor variations that use a slow cooker.

Pulled pork sandwiches are delicious and a great option when smoking and barbecuing pork. 

The best cut of meat for pulled pork

Pork shoulder is ideal for pulling purposes. Due to the fat marbling, pork shoulder doesn’t dry as quickly as other pieces of meat. In fact, the fat content yields to create tender, melty meat, but it is important you cook it slowly to allow the protein to break down properly. To prevent it from becoming too dry, choose one large cut. The secret is to reduce the amount of meat surface exposed to the heat, which is the part most prone to dryness, while preserving the moisture within. 

Getting the meat ready
As mentioned above, the meat should have a good quantity of fat. You can use a rub to add flavour. Trim of unnecessary fat and skin, and rinse with cool water and pat dry. Sprinkle the rub and make sure that every part is covered. Wrap the seasoned meat in plastic wrap and place it in the refrigerator overnight. Make sure to remove the pork from the fridge early enough so it will come to room temperature before you place it in the smoker—cold meat will burn on the outside.

When cooked, leave it to rest for ten minutes and then, using a fork, start to pull it off in strands. Serve accompanied with a barbecue sauce or a light mayonnaise and a side dish of cabbage.

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