Whether it’s easier to pull pork while it’s hot or after it has cooled is a debated topic among barbecue enthusiasts. There are good arguments on both sides, so let’s take a look at the pros and cons of each approach.
The Case for Pulling Pork Hot
Those who favor pulling pork while it’s still hot off the smoker or oven point to a few key benefits:
- It’s easier – The connective tissue and fat has melted during cooking, so the meat shreds apart with less effort when it’s hot.
- More tender – The meat fibers are still relaxed from cooking and will be easier to chew.
- Better moisture – Hot pulling helps lock in the natural juices and moisture before they can escape.
- Ideal texture – Shredding when hot gives the pulled pork a more tender, “fall-apart” texture.
- Maximum flavor – The pork absorbs more spice rub and sauce when hot and pores are open.
Pulling pork while still piping hot as soon as you take it off the heat requires minimal effort. The meat shreds easily with forks or bear claws. The hot pork soaks up any finishing sauce or spice rubs added at this stage too. So there are some clear advantages to pulling pork when it’s fresh out of the cooker.
The Case for Pulling Pork Cold
Those in favor of letting pork cool before pulling also have some good points:
- Easier handling – Cooler meat is easier to handle and less messy to shred.
- Less waste – You can remove hardened fat after cooling. Less meat is lost in drippings.
- No overcooking – Longer resting time allows meat to reabsorb juices without continuing to cook.
- Better seasoning distribution – Spices and sauce blend more evenly when added to cooled shredded pork.
- Reduced drying out – Resting seals in moisture so the meat stays juicier.
Allowing pork shoulder or butt to rest for an hour or longer after cooking requires more patience. However, the meat firms up a bit, making it easier to handle and shred neatly. The fat solidifies so it can be removed. An extended rest also allows moisture and juices time to redistribute throughout the meat, avoiding dryness. Spice rubs and finishing sauces blend more thoroughly into cooler shredded pork too.
Key Factors in Deciding Hot vs. Cold Pulled Pork
So when deciding whether to pull pork hot or cold, keep these key factors in mind:
- Method of cooking – Pork cooked using moist methods like braising are often better pulled hot. Dry-heat roasted or smoked pork benefits more from resting and cooling.
- Time constraints – Hot pulling is faster. Allow 1-2+ hours for proper resting if cooling first.
- Serving plans – If serving immediately, hot pull. If making ahead of time, pull cold then reheat gently.
- Type of meat – Fattier cuts like shoulder benefit from cooling to remove fat.
- Flavor goals – Hot pulling maximizes rub and sauce flavor. Cooling allows seasoning to permeate meat.
- Texture – Hot pull for fall-apart tender meat. Cool first for meat that shreds into chunks.
Also keep in mind that you can start pulling pork hot from the cooker, then let the remainder rest and finish pulling once cooled. This gives you the best of both worlds!
Step-by-Step Guide to Hot Pulled Pork
Here is a simple process for hot pulling pork right after cooking:
- Cook pork shoulder until very tender and an internal temperature of 200-205°F.
- Transfer pork to a cutting board or tray. Allow meat to rest briefly to stop cooking.
- Pull on large meat sections with two forks to shred into pieces. It should come apart easily.
- Move shredded pork to a large bowl or platter. Toss or spray with finishing sauce or dry rub as desired.
- Mix thoroughly while hot to combine pork with sauce and spices.
- Serve pulled pork immediately or keep warm until ready to serve.
The hot pulled pork is ready to pile high on rolls or platters. Keep it warm in a slow cooker or chafing dish if not serving right away. Pulling while hot takes full advantage of the brief window when the pork is most tender and moist straight out of the cooker.
Step-by-Step Guide to Cold Pulled Pork
Here are the steps for pulling pork after a resting period:
- Cook pork until very tender and 205°F internal temperature.
- Remove pork from heat and loosely wrap in foil or towels.
- Let rest 1-2 hours until pork reaches around 150°F internal temperature.
- Transfer pork to a cutting board and remove any hardened fat cap.
- Using two forks or bear claws, shred pork into chunks or strands.
- Place pulled pork in a bowl and mix in desired sauce and spices.
- Serve immediately or refrigerate until needed. Reheat gently before serving.
The longer rest makes the pork easier to handle. Cooling allows moisture to redistribute through the meat instead of escaping as steam right after cooking. Sauce and spices also have time to permeate the meat rather than just coating the outside of hot chunks. Just be sure to reheat gently later to avoid drying out the meat.
Comparing Hot vs. Cold Pulled Pork
To summarize the main differences in hot versus cold pulling:
| Hot Pulled Pork | Cold Pulled Pork |
|---|---|
| – Very tender, fall-apart texture | – Meat shreds into chunks |
| – Infused with rub and sauce | – Spices distribute more evenly |
| – More moist | – Drier until sauce added |
| – Messier to shred | – Easier handling when firm |
| – Ready to serve ASAP | – Requires 1-2 hour rest |
Neither method is necessarily “better” – it comes down to personal preference and the specific situation. You can also split the difference and pull some meat hot fresh off the heat, then let the rest rest before a second pulling.
Tips for Juicy Pulled Pork
No matter which method you choose, here are some useful tips to ensure moist, flavorful pulled pork:
- Use pork shoulder or butt for the best texture – the fat keeps it tender and juicy.
- Apply a spice rub the night before for maximum flavor.
- Cook low and slow – don’t rush it! Pulled pork takes hours.
- Spritz with apple cider vinegar or other liquid during cooking.
- Pull meat along the grain then chop after for tender strands.
- Finish with your favorite BBQ sauce, juices from cooking or olive oil.
- Let rest at least 20-30 minutes before digging in.
- Serve any collected meat juices on the side for dipping.
Pulled pork is a crowd-pleasing star of many barbecue menus. While a bit of debate remains around the advantages of hot versus cold pulling, the most important thing is to cook the pork properly and use robust seasoning. With tender meat and plenty of flavor, you’ll have guests satisfied whether you pull pork piping hot or nice and chilled.
FAQs
Is it better to pull pork hot or cold?
There are good arguments for both methods. Hot pulling gives very tender, juicy meat that shreds easily. But allowing pork to rest and cool first makes it easier to handle and helps moisture redistribute. Personal preference rules here – try it both ways!
Should you let pulled pork rest before serving?
Yes, at minimum allow pulled pork to rest for 20-30 minutes after cooking and before serving. Resting helps retain moisture and allows juices to redistribute through the meat. Resting for 1-2 hours by cooling completely before pulling and serving has benefits as well.
How long can you leave pulled pork out cold?
Properly chilled pulled pork will last 3-4 days refrigerated. Reheat individual portions thoroughly before serving. For longer storage, pulled pork can be frozen for 2-3 months.
Is pulled pork better the second day?
Often yes! The seasonings and sauce have time to fully permeate the meat. Leftover pulled pork makes excellent sandwiches, tacos, pizza toppings and more for days after cooking.
What is the best wood for smoking pulled pork?
Hickory and oak are ideal woods for smoking pork shoulder or Boston butt. Apple, pecan, cherry, and mesquite woods also pair beautifully with pork.
Conclusion
Pulled pork is a versatile BBQ dish with a variety of strong opinions on the “right” way to do it. Hot pulling and cold pulling each have their merits, so try out both methods. Pay close attention to cooking times and temperatures, use robust dry rubs and sauces, and let the pork rest properly. With moist, fall-off-the-bone tender meat and loads of smoky flavor, your guests will devour tasty pulled pork no matter which technique you use.