- What can I do with the juice from pulled pork?
- Should I let pork rest before pulling?
- When should you pull pork?
- How long does it take to smoke a 5 pound pork shoulder?
- Can you overcook pulled pork?
- How long can you hold pulled pork?
- Should you put rub on pork shoulder overnight?
- How do you keep a pork shoulder moist when smoking?
- How do you keep meat moist when smoking?
- Can I shred pulled pork the next day?
- Why is my pulled pork so tough?
- Do you drain the juice from pulled pork?
- How do you keep pulled pork moist after pulling it?
- What liquid can I add to pulled pork?
- What temperature does pulled pork fall apart?
- Is it best to shred pork hot or cold?
- What’s the easiest way to shred pork?
- How long does it take to smoke a 10 lb pork shoulder?
What can I do with the juice from pulled pork?
One of my fav ways is to make rice.
Take of the fat (let it cool and scrape it off or just use a fat/gravy separator) and use it with some parboiled rice.
Last one gf made she used the pulled pork stock and added some pork sausages (thinly cut).
Also season as needed, you will end up with an amazing side..
Should I let pork rest before pulling?
Give it a rest: As with all grilled or roasted meats, you should let a cooked pork shoulder rest before chopping or serving it. This “relaxes” the meat, making it juicier and more flavorful. Let it rest on a cutting board for 15 to 20 minutes loosely tented with foil.
When should you pull pork?
The tight connective tissues in your smoked pork shoulder start to break down at 195 degrees F internal temperature. If you like a little more texture to your pork, it’s time to pull it off the smoker!
How long does it take to smoke a 5 pound pork shoulder?
7.5 hoursA: A 5 pound pork shoulder(picnic) will require 7.5 hours of total cook time.. that is 1.5 hours per pound. If you have a thermometer then you will need to smoke the meat until it reaches 140 degrees internally and after that it just needs heat to take it on to 180 for slicing or 200-205 for pulling.
Can you overcook pulled pork?
The pork is done cooking when the meat falls away easily with a fork. It’s pretty hard to overcook a pork shoulder when using this method – at least, as long as the moisture is maintained – but once the meat starts to become tender, keep an eye on it, as the texture can become mushy if it cooks too long.
How long can you hold pulled pork?
You will be fine, just keep above 135 degrees. I have cooked 10 butts before and 10 hours later they would still be so hot in a cooler you could not pull them by hand with out gloves.
Should you put rub on pork shoulder overnight?
You can leave the skin on if you prefer. Liberally rub the entire pork shoulder with the dry rub, cover with plastic wrap and let sit in the fridge for 12-24 hours to let the spice flavors penetrate the meat before cooking.
How do you keep a pork shoulder moist when smoking?
Keep the outside of the shoulder moist while smoking by applying the mop about every 45 minutes or so after that. (A good idea is to use a spray mop. I mix 3/4 cup apple cider and 1/4 cup cooking oil in a spray bottle, and spray the shoulder while cooking. This is much easier than a mop, and adds great flavor.)
How do you keep meat moist when smoking?
To keep your meat moist while smoking, follow the other tips listed here. Cooking over indirect heat, marinating, using a high ratio of smoking chunks to charcoal, wrapping in aluminum foil, and allowing your meat to sit for three to five minutes will help to keep it moist.
Can I shred pulled pork the next day?
If you are cooking your pork in advance, keep it in one piece and only shred it after you have reheated it. By keeping your pork butt whole, you retain more of the moisture and avoid the dreaded dry-out commonly associated with reheated meat.
Why is my pulled pork so tough?
Why making pulled pork takes time If you don’t cook the connective tissue properly, it will be tough and rubbery. The connective tissue has to break down and literally melt away in the meat. This takes time. but when it’s done, the meat should fall apart by itself.
Do you drain the juice from pulled pork?
If the pork doesn’t shred easily, keep cooking until it does. Shred the pork and drain any accumulated juices from the insert. Return the shredded meat to the slow cooker insert and stir in barbecue sauce.
How do you keep pulled pork moist after pulling it?
To combine both methods, all you will really need to do is open the lid of the crockpot every so often and spray white wine, apple juice, or chicken broth in it to keep it moist. To make sure that all parts of the pulled pork are being sufficiently moistened, you will also want to stir it up while you are doing this.
What liquid can I add to pulled pork?
For an all-American classic, I use a mix of ketchup, grainy mustard, apple cider vinegar, and Coca-Cola. Your liquid should not cover your pork in the slow cooker: it should only come up about a quarter of the way up the sides. The pork will make more liquid as it cooks, and you need to leave room for that.
What temperature does pulled pork fall apart?
190 to 195 degrees FReturn pork to the grill (or smoker) The pork is finished cooking when it pulls apart easily and reaches an internal temperature of 190 to 195 degrees F, about another 1 to 2 hours. Let rest for 1 hour, then unwrap the pork butt and pull the bone out.
Is it best to shred pork hot or cold?
Pulling pork after the butt is cold. Don’t. If for some reason you can’t pull it while still warm, you will need to slowly reheat it. With it still wrapped in foil, put it in a 200°f cooker or oven for an hour or so to get the chill off first.
What’s the easiest way to shred pork?
Using your Kitchenaid Mixer is probably the fastest and easiest way to shred meat! Simply place meat cooked meat in your mixing bowl, attach your Flat Beater Paddle, lock lever, and turn to medium speed for approx. 30 seconds, or until meat has shredded.
How long does it take to smoke a 10 lb pork shoulder?
Smoke for about 60 to 90 minutes per pound, or until the internal temperature reaches 195-205 degrees. Continuously monitor the temperature with a probe thermometer. Remove the pork shoulder from the smoker and wrap in butcher paper or aluminum and place in a cooler to rest for at least one hour.