The Ultimate Guide to Cooking Pulled Pork on the Stovetop: Tips, Tricks, and Techniques

When it comes to cooking pulled pork, the right cut of meat is crucial. You want a cut that’s high in connective tissue, as this will break down during cooking and create a tender, easily shredded texture. The most popular cut for pulled pork is the pork shoulder, also known as the Boston butt. This cut is perfect for pulled pork because it’s got a good balance of fat and lean meat, which helps to keep it moist and flavorful during cooking.

But the pork shoulder isn’t the only cut you can use for pulled pork. You can also use the pork butt, which is similar to the shoulder but has a bit more fat. This cut is great for pulled pork because it’s got a rich, unctuous texture that’s perfect for shredding. Another option is the picnic ham, which is a bit leaner than the shoulder or butt but still has plenty of flavor and texture. No matter which cut you choose, make sure it’s fresh and of high quality, as this will affect the final flavor and texture of your pulled pork.

Once you’ve chosen your cut of meat, it’s time to prepare it for cooking. This involves trimming any excess fat and seasoning the meat with a blend of spices and herbs. You can use a store-bought seasoning blend or create your own using ingredients like paprika, garlic powder, and brown sugar. Just be sure to rub the seasoning all over the meat, making sure to get some under the fat cap as well.

Next, you’ll want to heat a bit of oil in the bottom of your pot over medium-high heat. This will help to sear the meat and create a nice crust on the outside, which will add texture and flavor to your pulled pork. Sear the meat for about 2-3 minutes on each side, or until it’s nicely browned. Then, remove the meat from the pot and set it aside while you prepare the cooking liquid.

The cooking liquid is where the magic happens when it comes to pulled pork. This is where you’ll add all the flavors and ingredients that will infuse the meat with depth and complexity. A good cooking liquid should be a combination of stock and acidic ingredients, such as vinegar or citrus. The acidity will help to break down the connective tissues in the meat, creating a tender, easily shredded texture.

To make the cooking liquid, simply combine all the ingredients in the pot and bring to a boil. Then, reduce the heat to low and add the meat back to the pot, making sure it’s covered with the liquid. Cover the pot with a tight-fitting lid and let it simmer for several hours, or until the meat is tender and easily shreds with a fork. You can also add barbecue sauce to the cooking liquid, but it’s not necessary. In fact, some people prefer to add the sauce after the meat is cooked, as this helps to preserve the texture and flavor of the meat.

Once the meat is cooked, it’s time to shred it and serve. This is the fun part, as you get to see the fruits of your labor and enjoy the delicious flavors and textures you’ve created. To shred the meat, simply use two forks to pull it apart into bite-sized pieces. You can also use a stand mixer with a paddle attachment to shred the meat, which is a great option if you’re cooking for a crowd.

Once the meat is shredded, you can add your favorite barbecue sauce and toss to coat. You can also add other ingredients, such as diced onions or bell peppers, to add flavor and texture. Serve the pulled pork on a bun, topped with your favorite toppings, such as coleslaw or pickles. You can also serve it with a side of baked beans, collard greens, or other classic barbecue sides.

When it comes to cooking pulled pork, there are a few common mistakes to avoid. One of the biggest mistakes is not cooking the meat long enough, which can result in a tough, chewy texture. Another mistake is not using enough liquid, which can cause the meat to dry out and become flavorless. You should also avoid over-searing the meat, as this can create a bitter, burnt flavor.

To avoid these mistakes, make sure to cook the meat low and slow, using a thermometer to ensure it reaches a safe internal temperature. You should also use plenty of liquid and acidic ingredients to help break down the connective tissues in the meat. Finally, be patient and don’t rush the cooking process, as this will result in a better texture and flavor.

One of the best things about pulled pork is that it can be made in advance and reheated for later. This makes it a great option for meal prep, as you can cook a big batch of pork on the weekend and enjoy it throughout the week. To reheat the pork, simply wrap it in foil and heat it in the oven at 300°F for about 30 minutes, or until it’s hot and steamy.

You can also freeze the pork for later use, which is a great option if you’re cooking for a crowd. Simply shred the meat and place it in an airtight container or freezer bag, making sure to press out as much air as possible before sealing. Then, when you’re ready to serve, simply thaw the pork overnight in the fridge and reheat it as needed.

If you don’t have a stovetop or prefer to use a slow cooker, you can also make pulled pork in a crock pot. This is a great option because it’s easy and hands-off, perfect for busy weeknights or weekends. To make pulled pork in a slow cooker, simply season the meat and sear it in a pan, then place it in the crock pot with your favorite cooking liquid and cook on low for 8-10 hours.

The slow cooker is a great option because it’s so versatile, allowing you to cook a variety of dishes with minimal effort. You can also use it to cook other types of meat, such as beef or chicken, which makes it a great addition to any kitchen. Just be sure to follow the manufacturer’s instructions and use the right size crock pot for the job, as this will affect the final texture and flavor of your pulled pork.

When it comes to cooking pulled pork, one of the most common questions is whether to remove the bone before cooking. The answer is yes, you should remove the bone, as this will make it easier to shred the meat and create a more uniform texture. You can ask your butcher to remove the bone for you, or you can do it yourself using a sharp knife and some kitchen shears.

Removing the bone also helps to reduce the cooking time, as the meat will cook more evenly without the bone. This is especially important if you’re cooking a large piece of meat, as it can take several hours to cook through. By removing the bone, you can ensure that the meat is cooked evenly and thoroughly, which will result in a better texture and flavor.

Finally, one of the most important things to check for when cooking pulled pork is doneness. This is crucial because undercooked meat can be tough and chewy, while overcooked meat can be dry and flavorless. To check for doneness, simply use a thermometer to ensure the meat reaches a safe internal temperature of 190°F.

You can also check for doneness by using the touch test, which involves pressing the meat with your finger to see if it’s tender and easily shreds. If the meat is still tough or chewy, it needs to cook for a bit longer. You can also use the visual test, which involves looking for a rich, caramelized crust on the outside of the meat. This is a sign that the meat is cooked through and ready to shred.