Pulled pork is a favorite at barbecues and parties. Whether you like it slathered with barbecue sauce or simply smoked, it’s delightful when piled high on your favorite sandwich roll. Unfortunately, ordering a tray of pre-pulled pork can be prohibitively expensive. Luckily, pulling it yourself is incredibly easy, and much less expensive than ordering catering for your next family gathering.
Heat pork butt (also called pork shoulder) to between 180 and 190 degrees Fahrenheit. Use a meat thermometer at the thickest point of the butt to determine its true temperature.
Allow meat to cool to a touchable temperature. You can begin pulling it as soon as you can stand to touch it, which will depend on your sensitivity to heat. Latex, nitrile, or nyplex gloves may enable you to pull the pork when it’s hotter than you’d be able to stand with bare hands.
Pull the pork, working with the grain of the meat. Separate any large chunks of fat or cartilage and discard them in the garbage can.
Place pulled pork in the roasting pan as you pull it. That way, when you’re done, you can easily cover it with aluminum foil for reheating or storage.
Pour chicken broth or apple juice over the pan of pork once you’ve finished pulling it. This will keep it from drying out when you reheat it.
Heat pork through before serving, whether you serve immediately after pulling or store it for a few days before serving.
- The Meat Buyers Guide : Meat, Lamb, Veal, Pork and Poultry; North American Meat Processors Association, 2006