When it comes to cooking pulled pork, the liquid you choose to simmer the pork in is incredibly important. Not only does it add moisture and flavor to the meat, but it also helps to break down the collagen fibers over long cooking times, resulting in juicy, fall-apart tender pulled pork. There are a variety of liquids that can be used, from apple cider and beer to cola and fruit juices. So what is the best option? Here is an in-depth look at the most popular braising liquids for pulled pork and how they impact flavor and texture.
Apple Cider
Apple cider is one of the most classic and delicious liquids used for pulled pork. The sweetness of the cider subtly flavors the pork during the long simmering time. Apple cider adds fruity, slightly tart notes that pair exceptionally well with the rich, savory flavor of the pork. It also helps to tenderize the meat thanks to the acids present. Here are some key benefits of using apple cider:
- Adds fruity sweetness and subtle tartness
- Tenderizes pork via natural acids
- Complements and balances the rich flavor of pork
- Easy to find and budget-friendly option
When using apple cider, opt for fresh unfiltered cider if possible for the most apple flavor. Apple juice can be used as well, though the flavor may be less pronounced. Up to 2 cups of cider per 3-5 pounds of pork is sufficient.
Beer
Pork and beer are natural partners, so it’s no surprise that beer makes an excellent braising liquid. The slight bitterness and carbonation of beer is the perfect foil for rich, fatty pulled pork. Pale ales, amber ales, brown ales, and wheat beers all work well. The key flavors beer contributes include:
- Slight bitterness to balance the richness
- Touch of sweetness from malts
- Nutty, toasted notes
- Carbonation helps break down tissue
Opt for malt-forward brews that aren’t overly hoppy or bitter. For best results, pour 12 oz of beer per pound of pork into the cooking vessel. The alcohol cooks off, leaving behind the delicious flavors.
Cola
Believe it or not, cola makes a fantastic braising liquid for pulled pork. The sweet caramel notes pair sublimely with the pork. Cola adds these key elements:
- Caramel, cinnamon, vanilla flavors
- Sweetness balances with pork
- Tenderizes thanks to phosphoric acid
- Easy to find and very inexpensive
Stick to regular full sugar cola, not diet. Use 1 can or bottle (12 oz) per 3-4 lbs of pork. The sugars in the cola caramelize and permeate the meat with finger-licking sweetness.
Fruit Juice
Fruit juices like pineapple, orange, apple, and mango can all be used to braise pulled pork. Fruit juice offers bright, refreshing acidity and fruit flavor. Benefits include:
- Adds moisture and tenderizes meat
- Provides balance with tangy sweetness
- Infuses pork with fruit essence
- Wide range of light flavors
Pineapple and orange juice are especially popular. Mix juices or use 100% pure juice. 1 cup of juice per 3 lbs of pork is sufficient. The natural sugars will caramelize during braising.
Beef Broth
For deeper, richer flavor, braising the pork in beef broth is an excellent idea. Using broth instead of water allows the pork to absorb savory meaty flavors as it cooks. Here’s what beef broth contributes:
- Meaty, savory, umami flavors
- Deeper, more complex taste
- Moisture and gelatin helps tenderize
- Easy substitute for water
Opt for high-quality, low-sodium beef broth. Use 2-3 cups per 3-5 pounds of pork. The natural gelatin will help break down the meat’s collagen.
Chicken Broth
Like beef broth, chicken broth infuses pulled pork with savory flavor. It offers some distinct benefits, including:
- Light, clean chicken flavor
- Subtle enhancement of pork’s flavor
- Gelatin helps tenderize meat
- More affordable option
Avoid heavily salted types. Use about 3 cups of broth per 3-5 lbs of pork. The broth keeps the meat deliciously moist.
BBQ Sauce
For built-in barbecue flavor, braise the pork in your favorite BBQ sauce. Using BBQ sauce as a braising liquid:
- Saves an extra saucing step later
- Flavors pork as it cooks
- Thick, sticky texture
- Wide range of flavor options
Opt for smokey, tangy sauces. Use about 1 cup of sauce per 3 lbs of meat, adjusting to taste. The sugars in the sauce caramelize beautifully.
Dr Pepper
The unique blend of flavors in Dr Pepper makes it an intriguing braising liquid option. Here’s what Dr Pepper can add:
- Cherry, vanilla, caramel notes
- Fizzy carbonation helps break down meat
- Touch of molasses-like sweetness
- Fun, unique flavor
Use 12 oz per 3-4 lbs of pork. The sugars will balance the pork’s richness. Let the playful flavors shine through.
Root Beer
Like Dr Pepper, root beer can provide a fun twist on pulled pork with its distinctive flavor profile:
- Sweet, slightly spicy sassafras flavor
- Foamy carbonation for tenderness
- Vanilla, anise notes
- Kid-friendly flavor
Opt for naturally brewed root beer, not artificially flavored soda. Use about 12 oz per 3-4 lbs of meat. Braises to a fun picnic-inspired flavor.
White Wine
Dry white wines like Sauvignon Blanc add a sophisticated flavor dimension to pulled pork with these characteristics:
- Bright, crisp acidity
- Fruity, minerally undertones
- Slight oakiness depending on aging
- More delicate than red wine
Avoid heavily oaked Chardonnay. Use about 1 cup per 3 lbs of pork. The pork absorbs the wine’s subtle complexity.
Red Wine
For bolder flavor, braise the pork in dry red wine like Pinot Noir or Cabernet. Red wine offers:
- Rich, intense fruit flavors
- Oaky, earthy depth
- Slight tannic bitterness
- Stains meat deep purple hue
Use a smooth, drinkable wine, not anything too tannic. Add 1 cup per 3 lbs of meat, adjusting to taste. The pork takes on elegant wine character.
Prepared Pork Broth
For the most pork-centric flavor, braise the meat in prepared pork broth. Using pork broth provides:
- Pure, concentrated pork essence
- Gelatin helps break down collagen
- Accentuates natural pork flavors
- Easy substitute for water
Look for low-sodium pork broth. Use about 3 cups per 3-5 lbs of pork. Reinforces the inherent porkiness beautifully.
Water
Don’t overlook simple water as a braising liquid. Water offers:
- Neutral background for pork’s flavor
- Helps keep meat moist
- Dilutes seasoning evenly
- Very affordable and easy
Use filtered water for the purest taste. Add about 3-4 cups per 3-5 lbs of pork. Infuse the water with herbs, garlic, or spices.
Conclusion
When it comes to the best liquid for cooking pulled pork, it’s hard to beat classic options like apple cider, chicken broth, cola, and beer. The fruitiness of cider, subtle savoriness of broth, and slight sweetness of cola all perfectly complement the juicy, tender pork. More unorthodox choices like Dr Pepper, fruit juices, red wine, and even plain water can yield delicious results as well. The most important factors are allowing the pork to cook slowly over several hours and using enough liquid to thoroughly braise the meat. With so many tasty possibilities, feel free to get creative and use whichever liquid will give you the pulled pork flavor you crave!