Cooking pulled pork for an extended period of time like 24 hours can result in incredibly tender and flavorful meat, but it requires special consideration to keep the pork from drying out or overcooking. Here is what you need to know about cooking pulled pork for 24 hours.
What is Pulled Pork?
Pulled pork is a barbecue dish made by slowly cooking pork shoulder or other pork roast until the meat easily shreds or pulls apart. The pork is then shredded or pulled by hand or with two forks and typically seasoned with a barbecue sauce or other flavors.
Common cuts of pork used for pulled pork include:
- Pork shoulder / Boston butt / Pork butt
- Pork picnic shoulder
- Pork loin
- Pork ribs
The pork shoulder or Boston butt is the most popular choice for making pulled pork because it has a good balance of fat and connective tissue that keeps the meat moist during long cooking times. The fat also bastes the meat from within as it renders.
Benefits of Cooking Pulled Pork for 24 Hours
Cooking pulled pork low and slow for an extended time like 24 hours has several benefits:
- Very tender, fall-apart texture – The long cooking time breaks down tough connective tissues in the pork.
- Deeply flavored meat – Seasonings and smoke have more time to penetrate into the meat.
- Moist and juicy meat – The melted fat from the slow cooking bastes the pork from the inside out.
- Room for error – You don’t have to pull the pork at a precise moment since it can keep cooking for many hours without drying out.
- Flexibility – Pulled pork can be held warm in a slow cooker or oven for several hours before serving.
Cooking for 24 hours allows you to wake up, prep the pork, go about your day, and come home to tender pulled pork ready for dinner or to be kept warm for serving whenever needed.
Challenges of Cooking Pulled Pork for 24 Hours
While cooking pulled pork for 24 hours can result in phenomenal pork, it does come with some challenges:
- Drying out – Pork can dry out if cooked too long without sufficient moisture.
- Overcooking – The meat can take on an unpleasant texture if allowed to overcook.
- Monitoring temperature – You need to keep the pork within a safe temperature range throughout the cook time.
- Reheating – It takes extra care to properly reheat any leftovers.
- Time commitment – You need to budget active time at the start and end of cooking.
Proper techniques are required to keep the pulled pork moist and prevent it from cooking too long. Let’s look at how to cook pulled pork low and slow for 24 hours while avoiding these pitfalls.
Equipment for Cooking Pulled Pork for 24 Hours
To cook pulled pork for 24 hours, you will need:
- Slow cooker or electric smoker – This allows cooking unattended for 24 hours.
- Digital meat thermometer – Monitors pork temp without letting heat escape.
- Aluminum foil or butcher paper – For wrapping pork to prevent drying out.
- Oven-safe container with lid – For finishing and holding pork.
- Insulated cooler – Keeps finished pork hot if serving later.
A slow cooker is the easiest option for cooking pulled pork 24 hours at home. An electric smoker produces delicious smoked flavor but requires more monitoring.
How to Cook Pulled Pork For 24 Hours
Follow these steps for moist, fall-apart pulled pork cooked low and slow for 24 hours:
1. Choose a Pork Cut
Select a well-marbled pork shoulder, Boston butt, or picnic shoulder in the 8-10 pound range. Bone-in or boneless both work well. Plan on cooking times up to 1.5 hours per pound.
2. Trim and Season the Meat
Trim off any excess fat or silver skin. Rub the pork all over with a dry seasoning blend. Mustard and spice rubs work well. Refrigerate overnight to marinate if you have time.
3. Brown the Pork
Sear the pork on all sides over medium-high heat in a skillet to form a flavorful crust. This helps lock in juices too.
4. Add Pork to Slow Cooker
Transfer the seared pork to a slow cooker. Add any marinade, barbecue sauce, stock, or other braising liquid to the bottom of the slow cooker.
5. Cook on Low Heat
Set the slow cooker to low and cook for 24 hours. Use a digital thermometer to verify the internal temperature reaches 200-205°F when done.
6. Drain and Shred Pork
Carefully transfer the cooked pork to a cutting board. Allow to rest 10-20 minutes before shredding with two forks. Drain and discard any braising liquid.
7. Season and Serve Pulled Pork
Toss shredded pork with your desired barbecue sauce. Serve warm right away or keep hot in a slow cooker or oven on low until ready to serve.
Tips for Moist Pulled Pork
Follow these tips to keep pulled pork moist when cooking low and slow for 24 hours:
- Leave pork fat cap on or cook bone-in – This bastes the meat and seals in juices.
- Cook at 225-250°F – Low, even heat prevents drying out.
- Wrap at 160°F stall – Foil or butcher paper prevents moisture loss.
- Add liquid – Use broth, juices, soda, beer, or water in the slow cooker.
- Check doneness early – Start checking temp at 18 hours.
- Let meat rest before pulling – Gives juices time to redistribute.
- Keep warm properly – Use a cooler, oven, or slow cooker to hold hot.
Wrapping the pork at the 160°F stall when the meat seems to stop rising in temp helps power through this phase without drying out the exterior.
Common Problems and Solutions
Use these troubleshooting tips if you run into any issues cooking pulled pork for 24 hours:
| Problem | Solution |
|---|---|
| Pork comes out dry | Cook at lower temp (225°F), wrap pork at 160°F stall, add more liquid to cooker. |
| Pork overcooked | Start checking temp after 18 hours. Remove from heat at 200-205°F. |
| Pork takes too long | Increase cooking temp to 300°F oven or HIGH slow cooker. |
| Pork lacks flavor | Use more seasoning, inject or marinate pork, wrap at stall. |
| Pork falls apart | Cook bone-in or leave fat cap on. Let meat rest before pulling. |
Monitoring the internal temp and adjusting cooking times are the best ways to prevent over or undercooking.
Recipe and Cooking Timetable
Use this sample timetable for cooking an 8-10 pound pork shoulder for pulled pork in a slow cooker for 24 hours:
Night Before:
- Season pork shoulder
- Refrigerate overnight
Morning:
- Sear pork over medium-high heat (20 minutes)
- Transfer to slow cooker
- Add braising liquid
- Cook on LOW for 24 hours
Next Evening:
- Remove pork at 200-205°F (check after 18 hours)
- Let pork rest 10-20 minutes
- Drain and shred pork
- Toss with barbecue sauce
- Serve warm
You can also let the pork cook overnight and shred in the morning. Use a warm oven or insulated cooler to hold for same-day dinner.
Conclusion
Cooking pulled pork low and slow for 24 hours results in incredibly tender and juicy meat when done right. The keys are cooking at a low 225-250°F temperature, wrapping the pork at the 160°F stall, monitoring internal temp, and letting the meat rest before shredding. With the proper techniques, you can wake up to delicious ready-to-eat pulled pork after 24 hours in the slow cooker.