Having trouble getting your pulled pork to properly shred? You’re not alone. Pulled pork that doesn’t pull apart easily is one of the most common issues people run into when cooking pork shoulder. But don’t worry – with a few tips and tricks, you can get deliciously fall-apart pulled pork every time.
What is Pulled Pork?
Pulled pork is a barbecue dish made by cooking pork shoulder low and slow until the meat becomes very tender. The tender meat is then “pulled” or shredded into strands using forks. The shredded pork is then tossed with a flavorful barbecue sauce and served on sandwiches or platters.
To make great pulled pork, the pork shoulder must be cooked until it reaches an internal temperature of 195-205°F. At this temperature, the tough connective tissue in the pork shoulder has melted, allowing the meat fibers to separate and be “pulled” apart. If the pork isn’t cooked to this high internal temperature, it will likely remain tough and not shred properly.
Common Reasons Pulled Pork Won’t Shred
If your pulled pork isn’t falling apart like you want, there are a few likely culprits:
You didn’t cook it to a high enough internal temperature
As mentioned above, pork shoulder needs to reach 195-205°F before it will become tender and shred easily. If your pork didn’t hit this temperature, the connective tissue won’t have broken down enough.
You didn’t let it rest before pulling
Letting the pork rest after cooking allows the juices to redistribute throughout the meat. Pulling it too soon can cause the meat to seize up and not shred properly. Let it rest for at least 30 minutes wrapped in foil before pulling.
You cooked it at too high of a temperature
Low and slow is key for pulled pork. Cooking it at too high of a temperature can cause the exterior to overcook and dry out before the interior reaches the right temperature. Try to keep the temperature between 225-275°F.
You didn’t use a marinade or rub
A marinade or dry rub helps tenderize and add flavor to the pork. Salt and acidic ingredients in a marinade help break down muscle fibers. Spices and herbs in a rub add extra flavor.
You didn’t cook a big enough piece of meat
Pulled pork is usually made with a pork shoulder, also called a Boston butt. Smaller cuts like pork loin lack the fat and connective tissue that melts away during low, slow cooking. Stick to a shoulder that’s at least 5 pounds.
You sliced instead of pulled the meat
Shredding the pork with forks allows you to break up those melted collagen fibers. Slicing will cut across the fibers, resulting in meat that seems tough.
Tips for Perfectly Shreddable Pulled Pork
Follow these tips and your pulled pork will be fall-apart tender every time:
Choose the right cut
Select a boneless pork shoulder, around 5 pounds or more. Bone-in is also fine – just requires a longer cook time.
Generously season all over
Coat the pork evenly with a dry rub or marinade. Get the seasoning into every nook and cranny.
Cook low and slow
Cook at a low temperature (225-275°F) in an oven, smoker, or slow cooker until it reaches 195-205°F internally. This can take 6-12 hours depending on size.
Let it rest
Allow the pork to rest 30-60 minutes wrapped in foil before pulling. This allows the juices to redistribute.
Pull and mix
Use forks or bear claws to shred the pork. Toss with barbecue sauce to coat. Serve!
Recipe and Step-by-Step Instructions
Follow this recipe and process for foolproof, fall-apart shredded pulled pork:
Ingredients:
- 1 (5-7 lb) boneless pork shoulder
- 1⁄4 cup barbecue seasoning rub
- 1 cup barbecue sauce
Step-by-Step Instructions:
- Trim excess fat from pork shoulder. Rinse and pat dry.
- Apply dry rub generously all over pork. Wrap in plastic and refrigerate 8 hours or overnight.
- Preheat oven to 275°F. Place pork in a roasting pan or Dutch oven.
- Roast pork for 8-10 hours, until internal temperature reaches 195-205°F.
- Remove pork from oven. Let rest wrapped in foil for 30-60 mins.
- Transfer pork to a cutting board. Using forks or bear claws, shred and pull meat apart into strands.
- Toss shredded pork with barbecue sauce until well coated.
- Serve on buns or over rice. Enjoy!
Troubleshooting
If you follow the recipe and instructions but your pulled pork still won’t shred easily, here are some tips to troubleshoot:
Pork not cooking through:
- Double check internal temp with a meat thermometer
- Increase oven temp to 300°F
- Cook for longer, up to 12 hours
Pork is tough and dry:
- Decrease oven temp to 225-250°F
- Spritz with apple cider vinegar or broth during cooking
- Wrap in foil if cooking without liquid
Outside is overcooked:
- Cook at a lower oven temp, 275°F or less
- Wrap in foil to shield exterior
Pork still won’t shred:
- Check for and remove any large pieces of fat
- Shred across the grain of the meat
- Use a sharper fork or bear claws
Frequently Asked Questions
What is the best cut of pork for pulled pork?
The best cut is a boneless pork shoulder, also called a Boston butt. It contains the right amount of fat and connective tissue to break down and become tender. Leaner cuts like pork loin will not work as well.
What temperature should pulled pork be cooked to?
Pulled pork needs to reach an internal temperature of 195-205°F before it will properly shred. This high heat allows the tough collagen in the pork to melt into gelatin.
How long does it take to cook pulled pork?
Cooking time can vary greatly depending on the size of the pork shoulder, oven temperature, and whether you use a slow cooker. Plan for 1-1.5 hours per pound at 225-275°F. A 5 lb pork shoulder may take 6-8 hours.
Can you make pulled pork in a slow cooker?
Yes, a slow cooker is a great option for pulled pork! Cook on LOW for 7-8 hours or HIGH for 4-5 hours until the pork is tender.
What wood is best for smoking pulled pork?
Hickory and apple wood are classic choices for smoking pulled pork. Oak and cherry also pair well. Use wood chips, chunks, or logs depending on your smoker.
Conclusion
With the right cut of pork, proper seasoning, and adequate cooking time at a low temperature, you can achieve the fall-apart pulled pork of your dreams. Cooking the pork to 195-205°F is the most crucial step to ensure the collagen melts and the meat shreds easily. Allowing the pork to rest before pulling and shredding it correctly also helps achieve that ideal texture. Follow the tips and recipe above and you’ll be a pulled pork pro in no time.