Pulled pork is a popular barbecue dish, consisting of pork shoulder or other fatty pork cuts that are slow-cooked until tender and then shredded or “pulled” apart. Pre-made pulled pork products are now available canned or in vacuum-sealed packages from many grocery stores for quick and easy meals. So an important question is: is pulled pork that comes in a can already fully cooked and safe to eat straight from the can?
The Short Answer
Yes, commercially canned pulled pork is fully cooked and ready to eat right out of the can. It is processed under high heat to ensure it reaches food-safe internal temperatures. However, for best flavor and texture, it is still recommended to briefly heat or crisp canned pulled pork before serving.
How Canned Pulled Pork is Made
To understand if canned pulled pork is pre-cooked, it helps to look at how commercial canned meats are manufactured:
- Raw pork shoulder or other fatty/tough cuts are seasoned and then slow-cooked for hours until fall-apart tender.
- The pork is then “pulled” or shredded into smaller pieces.
- The pulled pork is packed into cans, jars, or stand-up retort pouches.
- The filled cans or pouches are sealed and placed in large pressure cookers called retorts.
- The sealed pork is sterilized at temperatures of 240°F or higher for at least 10 minutes, ensuring any bacteria or pathogens are eliminated.
- The canned pork is then quickly cooled down to room temperature and labeled for commercial sale.
This retort process brings the cores of the meat and any sauce or liquid to temperatures well above most food safety standards. So once on store shelves, the canned pulled pork is fully cooked and shelf-stable at room temperature until opened.
USDA Certification
Commercially canned meats in the United States, including canned pulled pork, are regulated by the USDA Food Safety and Inspection Service (FSIS). Food manufacturers must submit detailed documentation on their retort sterilization process and container integrity standards.
Once approved, the canned meat can bear the USDA mark of inspection, certifying that “the product has been produced under sanitary conditions that result in a food that is not adulterated and that is fit for human consumption” (USDA FSIS). This verification provides assurance that commercially canned pulled pork has been properly cooked to safe internal temperatures.
No Need to Reheat for Food Safety
Because canned pulled pork from trusted brands is fully cooked and commercially sterilized, it can be safely eaten straight from the can without reheating. The high-heat retort process eliminates any bacteria that causes food poisoning, including Salmonella, Listeria monocytogenes, Campylobacter, Staphylococcus aureus, Clostridium perfringens, and Bacillus cereus often associated with pork.
However, just because canned pulled pork is fully cooked and safe to eat as-is, that doesn’t necessarily mean it will taste its absolute best. Additional heating may help improve flavor and texture.
Best Practices for Enjoying Canned Pulled Pork
Here are some tips for enjoying canned pulled pork at maximum flavor and juiciness:
- Transfer the canned pork to a skillet or slow cooker and heat through gently until warmed to 165°F or hotter.
- To crisp up the pork, spread in a skillet and cook over medium heat, stirring occasionally, until browned and caramelized in spots.
- Mix the pork with your favorite barbecue sauce. Heat together until warmed through and slightly thickened.
- Serve on buns as barbecue sandwiches or over macaroni and cheese, nachos, baked potatoes, etc.
Heating up canned pulled pork allows the meat to absorb any sauce or seasoning in the can and enhances the flavor. It also dries out any excess moisture for a meatier, less mushy texture. But for convenience, know that it can also be used directly from the can if desired.
Storage Tips
An unopened can of pulled pork can be stored for 1-2 years at room temperature due to the commercial sterilization process. However, for best quality it is recommended to use canned meats within about 1 year of the packaging date.
Once opened, canned pork must be refrigerated. Transfer any unused portion to an airtight container. Use within 4-7 days for best quality. The pork may also be frozen for longer term storage. Reheat thawed pork to 165°F before serving again.
Home Canning Pulled Pork
While commercially canned pulled pork is fully cooked during manufacturing, the same may not be true for home canned versions. The USDA and other food safety experts warn that meats are one of the riskiest foods to can at home.
This is because the Low-Acid Canned Food (LACF) home canning process approved for meats may not reach high enough temperatures to destroy spores from deadly Clostridium botulinum bacteria. Toxin production from this bacteria can lead to life-threatening botulism poisoning.
If home canning pulled pork, it is critical to follow proper procedures exactly, including:
- Use a calibrated pressure canner, NOT a water bath canner.
- Cook raw pork first until fully cooked to an internal temp of 160°F.
- Pack cooked pork into jars, leaving 1-inch headspace.
- Process pint or quart jars for 90 minutes at 10-11 PSI pressure.
- Verify dial gauge pressure canners are accurate annually.
- Discard any jars that do not properly seal after cooling.
All low-acid home canned foods, including meats, must be boiled for 10 minutes before consumption to ensure safety. Avoid home canning pulled pork unless able to strictly follow Food safety experts recommend home cooks buy commercially canned meats or simply freeze portions of cooked pulled pork instead of canning their own.
Make Your Own Pulled Pork
While convenient, keep in mind that commercially canned pulled pork likely won’t match the quality or flavor of homemade. To make your own delicious pulled pork:
- Select a fatty, well-marbled pork shoulder, Boston butt, or picnic roast (about 4-8 pounds).
- Trim off excess fat, then rub the pork all over with your favorite spice rub.
- Slow cook the pork in a crockpot on Low for 8-10 hours until fall-apart tender.
- Pull or shred the pork with two forks, discarding any excess fat or bones.
- Toss the shredded pork with your favorite barbecue sauce.
- Enjoy right away or refrigerate/freeze leftovers in meal-size portions.
Homemade pulled pork usually has much more flavorful seasoning, smoke, and bark than the canned versions. Just be sure to cook it thoroughly to an internal temperature of at least 145°F as measured by a food thermometer before pulling. This ensures any bacteria are destroyed.
Conclusion
In summary, commercially canned pulled pork is fully cooked and safe to eat straight from the can without reheating. This shelf-stable convenience product can be eaten as-is or gently warmed to improve flavor and texture before serving. Be cautious when home canning meat products like pulled pork and strictly adhere to proper procedures. For best quality and food safety, homemade pulled pork is typically the best option over canned.