Pulled pork is a staple menu item at many BBQ restaurants. Keeping the pork moist and tender once it’s pulled is crucial for serving quality barbecue. There are several methods BBQ pitmasters use to ensure pulled pork stays juicy after hours of smoking.
Low and Slow Cooking Method
The most important factor for moist pulled pork is the low and slow cooking method. Cooking the pork “low and slow” involves smoking the pork at a low temperature, usually between 225-250°F, for an extended period of time, often 8-12 hours. This allows the connective tissues in the pork to break down slowly and the fat to render gently.
The benefits of the low and slow method for moisture:
- Gives collagen time to break down into gelatin, which adds moisture
- Allows fat to render slowly, keeping meat juicy
- Prevents meat from drying out from high heat
Rushing the cook by using high heat may lead to dried out pork. The low temperature gently brings the pork up to the target internal temperature of 195-205°F. This extended cook time results in tender, pull-apart meat that is moist.
Choosing the Right Pork Cut
Selecting the right pork cut is also key for pulled pork. BBQ restaurants usually smoke pork shoulder, also known as Boston butt.
Why pork shoulder is ideal:
- High fat-to-muscle ratio keeps meat moist during smoking
- Connective tissue breaks down over time into gelatin
- More affordable cut than loin or tenderloin
The fat marbled throughout pork shoulder bastes the meat while it cooks low and slow. Other lean cuts like loin may dry out during the long smoking time. The collagen in shoulder also transforms to moisture-adding gelatin.
Brining Beforehand
Many BBQ joints will brine the pork shoulders before smoking to amplify moisture. Brining involves soaking the meat in a saltwater solution, which allows the pork to absorb extra moisture.
Benefits of brining pulled pork:
- Increases moisture retention during smoking
- Enhances juiciness and tenderness of meat
- Infuses pork with flavors
- Tenderizes meat by breaking down muscle fibers
The salt in the brine gently denatures the proteins, making the meat better able to absorb and retain the water. This leads to a juicier and more seasoned end product. The brine may also contain spices, herbs, sugars, or vinegar.
Spritzing While Smoking
Applying a spritz while the pork smokes is another moisturizing technique. The spritz is a liquid that is periodically misted onto the meat during the long smoking period. It often contains a flavorful liquid like apple juice, vinegar, broth or a marinade.
Benefits of spritzing:
- Adds extra moisture to the surface of the meat
- Keeps the meat from drying out between bastings
- Can provide additional flavor
- Aids in creating a flavorful, caramelized bark
The evaporation of the spritz from the meat’s surface allows it to cool slightly, preventing it from drying out. Spritzing every 45-60 minutes adds moisture and gives the pork great bark.
Wrapping Mid-Cook
Some BBQ restaurants will wrap the pork shoulder halfway through the cook or when it hits a stall temperature around 165°F. The meat is wrapped tightly in foil or butcher paper and then returned to the smoker.
Benefits of wrapping:
- Speeds up cooking by braising meat in its own juices
- Captures rendered fat and collagen for increased moisture
- Prevents surface from drying out
- Breaks through temperature stall period
The pork essentially braises in its own juices, acids and collagen, creating very moist and fall-apart meat. Wrapping can cut the cooking time significantly.
Injecting a Marinade
Injecting a salty marinade deep into the pork shoulder is another technique used. Thin needles are used to penetrate deep into the meat and deliver flavorful liquid.
Benefits of injecting/marinating:
- Marinade adds extra moisture and flavor
- Penetrates deeper than a dry rub or sauce
- Distributes moisture evenly throughout meat
- Helps cure from inside out for better flavor
The injection marinade often contains broth, vinegar, fruit juices and phosphates to improve moisture retention. This can amplify juiciness and impart big flavors.
Letting Meat Rest
Allowing the pulled pork to rest adequately after smoking also helps lock in moisture. Resting gives the proteins time to reabsorb any juices forced out during the cook.
Why resting helps:
- Allows proteins to relax and reabsorb moisture
- Prevents juices being lost when meat is pulled
- Allows moisture to distribute evenly through meat
- Gives collagen more time to gel for added moisture
Letting the pork rest wrapped for 1-2 hours ensures it reaches peak juiciness. The meat will continue to cook gently during the rest period.
Keeping Pork Moist After Pulling
Maintaining moisture once the pork shoulder is pulled is also vital. No one wants dried out shreds of pork.
Here are some ways BBQ restaurants keep pulled pork moist after pulling:
- Pull pork just before serving, rather than holding it for hours
- Keep pork moist by mixing with reserved defatted drippings
- Moisten with reserved sausage marinade, juices or broth
- Hold pulled pork in a warmer set at low heat
- Store any extra in the fridge covered in defatted drippings
- Reheat gently using moisture-adding methods
Avoid letting the pulled pork sit out at room temperature for an extended time. The shreds can dry out quickly without moisture.
Serving Juicy Pulled Pork
BBQ restaurants also have tricks for serving juicy pulled pork at peak moistness.
Here are some serving methods:
- Pile pork high on absorbent white bread to soak up juices
- Serve pork sandwiches promptly after pulling meat
- Provide lots of sauce for adding moisture while eating
- Keep pork moist in a slow cooker or holding oven
- Mix in defatted drippings just before serving
- Garnish with pickles, onions and slaw for crunch
The acidity from BBQ sauce can make pulled pork seem moister. Cool, crunchy toppings also balance the texture. Using fresh buns helps absorb excess moisture.
Conclusion
Achieving incredibly moist pulled pork requires using methods throughout the entire BBQ process. From the right cut to low-and-slow cooking to resting, every step contributes to juicy meat. Proper storage after smoking and serving techniques also prevent the pork from drying out. With the proper know-how and a little patience, BBQ restaurants can deliver perfectly tender and moist pulled pork every time. What pitmaster secrets do you use for mouthwateringly moist pulled pork?