For larger pork shoulders, cutting the meat in half or into quarters will help it fit into the cooker a bit better and will slightly shorten the cook time.
Can you slice pork shoulder?
There are two main differences between sliced and pulled smoked pork shoulder: 1) tying and 2)temperature. Sliced BBQ pork is, in essence, a pork roast that you cook in the smoker. This eliminates thin edges that will overcook and dry out while cooking and also makes a better package for slicing.
What temp does pork shoulder fall apart?
Return pork to the grill (or smoker) The pork is finished cooking when it pulls apart easily and reaches an internal temperature of 190 to 195 degrees F, about another 1 to 2 hours. Let rest for 1 hour, then unwrap the pork butt and pull the bone out.
Can you overcook pork shoulder?
Yes you can over cook a pork shoulder or butt, brisket, roast etc. It is possible to run the gamut and over cook or over smoke food leaving a perfectly good piece of meat totally dried out or burned.
Why is my pork shoulder tough?
Why making pulled pork takes time
If you don’t cook the connective tissue properly, it will be tough and rubbery. The connective tissue has to break down and literally melt away in the meat. This takes time. but when it’s done, the meat should fall apart by itself.
Why won’t my pulled pork pull apart?
It could be one of two reasons. Either you cooked it too long at too high a temperature so it dried out. Or you didn’t cook it quite long enough for it to pull apart easily. I find cooking in a bit of liquid helps make it more tender as well.
How do you keep a pork shoulder moist?
The trick is to keep the meat moist while it slowly cooks all day. The best way to do that is to either inject the butt or to brine it. We usually brine, and you can find an explanation as well as an easy brine recipe here.
How do you make pulled pork fall apart?
TIP- They way we do it is Put it in oven at 190 F overnight and then middle of meat 190F when we wake up, but to add a little additional time (and make sure it is fall–apart-tender, we usually leave it in the oven at 225 F until lunch or dinner the next day). Take it out and unwrap it.
What is the best liquid to cook pulled pork in?
Add about 1/4 Cup Liquid Per Pound of Pork
Aromatics aside, the actual liquid you put in the crock pot is what will flavor the pork the most. I use the term “liquid” loosely—some of your liquid could be ketchup or barbecue sauce or mustard.
How do I cook a pork shoulder fast?
Place the browned pork roast into a roasting pan and pour the broth over the top of it. Cover the roasting pan with foil in order to allow the broth to help steam the roast and cook more quickly. Put the roast into the oven and set the timer for 45 minutes. This will allow for 15 to 20 minutes per pound.
Do you cut the fat off pork shoulder before slow cooking?
Pork shoulder has a good amount of fat layer on the surface. Make sure to cut away most of the excess fat, leaving just a small amount for flavor. This will make it easier to remove the fat later when making the barbecue sauce.
Do you cook a pork shoulder fat side up or down?
Step 2 – Pork shoulders have a half-inch or so thick fat cap. You can put the shoulder in the smoker fat side up or down, I’ve had good results with either way of doing it. However in general you want the fat side up so the juices baste the meat while cooking.
Do I leave fat cap on pork shoulder?
On many large cuts of meat like pork shoulder, there is a fat cap, a layer of hard white fat that sits on top of the meat. You do not need to remove all of the fat, and you should be careful not to trim too much, so you do not remove any of the meat below.
Do you leave the skin on pork shoulder?
Pork shoulder that’s due to be pulled should always be skinless to allow the flavours to permeate. You can ask your butcher to do this for you, but if you‘re removing it yourself, don’t let the skin go to waste – roast it until crunchy and serve it on the side or as a snack.
How do you cook a 20 pound pork shoulder?
Preheat the oven to 350 and cook roast for 2 hours at 350 and 3 and 1/2 hours at 325 degrees F. Roast the pork for 35 minutes per pound, uncovered, until the skin is crispy-brown. In order for the skin to become crunchy you will turn the oven up to 400 degrees and cook for an additional 20 to 30 minutes.
Should I brown pork shoulder before slow cooking?
Then, although it’s an extra step, I brown the shoulder roast before adding it to the slow cooker for those crispy bits that add flavor. The brown sugar caramelizes as it cooks, so watch the pork as it cooks so it doesn’t burn. Cook the pork until it’s fork tender, then shred.
David Nilsen is the former editor of Fourth & Sycamore. He is a member of the National Book Critics Circle. You can find more of his writing on his website at davidnilsenwriter.com and follow him on Twitter as @NilsenDavid.