7 Pulled Pork Tips for Tender BBQ Every Time
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Most people do not have control over the environment in which the pulled pork is being cooked. The pulled pork is supposed to be low and slow, so that is not a problem. But when people do not pay attention to what is going on while the pulled pork is cooking, things go terribly wrong. The pulled pork ends up either being tough and dry; or mushy and has lost all texture.
Time is not the issue. Nor is the amount of seasoning. The issue is control. People are told that pulled pork is "set it and forget it." And it should be. However, this is where most people screw up. While pulled pork is cooking, it's very possible for even a slight temperature change, or opening the lid a few times, to make a big impact. Therefore, most people don't realize that they've made a mistake, until it's too late.
Therefore, it makes sense that the difference between average pulled pork and excellent pulled pork is a matter of precision, over time, rather than the effort put into making it.
Practical Tips to Cook Pulled Pork
Choose the right piece of meat
There is no other piece of meat that will work better for pulled pork than the pork shoulder. There is enough fat in the pork shoulder to protect the meat while it is cooking, and the fat helps to create that soft, pull-apart texture. Leaner pieces of meat do not work well for pulled pork. They dry out before they are tender.
Low and slow is only effective if the temp remains consistent
Everyone talks about how important it is to cook pulled pork "low and slow", however most people do not control the temperature. Instead, most people throw their meat into their smoker or grill, and then walk away. They may look back at it from time to time, but they rarely continue to monitor the temperature. However, temperature is constantly changing. This is caused by changes in fuel, airflow, weather, and when the person opens the lid. Even small variations in temperature over hours will cause a big change in the final product. Therefore, monitoring is way more important than simply setting the temperature.
Track pulled pork temperature continuously
Tracking food temperature is not about checking in periodically. It is about understanding what is happening with your meat and the grill/oven the entire time. A tool such as the TempPro TP20B 500FT Wireless Meat Thermometer with Dual Meat Probe is an essential for pulled pork. With this food thermometer, instead of having to continually leave the house to check on your smoker, you can monitor both: your meat temperature and your grill/oven temperature from up to 500 feet away.
With this meat thermometer, there is no need to download an app. Simply use the built-in backlit display of the booster. The TempPro TP20B 500FT Wireless Meat Thermometer with Dual Meat Probe also includes USDA preset temperatures and customizable alerts. In addition, there is a timer included for longer cooks.
All of these features allow you to maintain control of your cook without standing over your grill for eight to twelve hours.
Understand the stall
The most common place for people to freak out is when their pulled pork reaches a certain temperature and stops. At approximately 150-170 degrees Fahrenheit, pulled pork typically stops climbing. This is known as "the stall".
What is happening? Moisture from the surface of the pork is evaporating and cooling the pork as it cooks. It is similar to the cooling effect of sweat on the human body.
Most new cooks freak out and turn up the heat, and remove the meat too soon. Both actions ruin the pulled pork. Instead, remain calm and wait patiently. Allow it to pass through normally or cover the meat if necessary.
Use dual probes for total control.
Another large error is to only track the internal temperature of the meat. Internal temperature tells you what is occurring with your meat but it does not tell you why.
The dual probe system provided by the TempPro TP20B 500FT Wireless Meat Thermometer with Dual Meat Probe allows you to track internal meat temperature and ambient cooking temperature.
By tracking both, you gain complete knowledge. If the pork is taking too long to cook, you will know whether it was the pork itself rather than the smoker that was the problem. This type of insight eliminates the possibility of overcompensating and maintaining stability in your cook.
Do not remove the meat too early
Pulled pork is not completed when it reaches safe internal temperature. Pulled pork is completed when the meat is tender. This is generally achieved at internal temperatures ranging from:
- 195-205° F
Once this occurs, the connective tissues within the meat have been broken down enough that the meat will pull apart cleanly. If you remove the meat too early, it will be:
- Tough
- Hard to shred
- Dry despite being fully cooked
The TempPro TP20B 500FT Wireless Meat Thermometer with Dual Meat Probe has preset temperature notifications to assist with this. Set your desired temperature and receive notification exactly when the meat is finished without guesswork.
Resting is what makes it juicy
This is the part that most people rush and later regret. After hours of cooking, the juices inside the pork are still moving. When you remove the pork from the heat source, those juices flow out of the pork and the meat dries out. Allow the pork to rest.
As the pork rests, the juices will distribute evenly throughout the meat. This enhances the texture and flavor of the pork. This is the difference between good pulled pork and exceptional pulled pork.
FAQs about Cooking Pulled Pork
Q1. Why is my pulled pork tough and not shredding?
Because it hasn't reached a high enough internal temperature for connective tissue to break down.
Q2. What temperature should pulled pork be cooked to?
Around 195-205°F for optimal tenderness.
Q3. What is the stall in pulled pork?
A period where the temperature of pulled pork stops rising due to moisture evaporation cooling the meat.
Q4. Do I need a wireless cooking thermometer for pulled pork?
Not required, but a wireless meat thermometer is the most reliable way to ensure consistent results.
Q5. What is the biggest mistake when cooking pulled pork?
Relying on time instead of monitoring temperature throughout the cook.
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