Are you a fan of juicy, tender, and flavorful pulled pork?
If so, then you know that the key to achieving that perfect texture and taste is in the cooking process.
Pork butt, also known as pork shoulder or Boston butt, is the ideal cut for pulled pork.
But how do you cook it to perfection?
In this article, we’ll explore three different methods for cooking pork butt for pulled pork: oven, slow cooker, and instant pot.
Whether you’re a seasoned pro or a beginner in the kitchen, we’ve got you covered with step-by-step instructions and helpful tips.
So grab your apron and let’s get cooking!
How To Cook Pork Butt For Pulled Pork?
Method 1: Oven
To cook pork butt for pulled pork in the oven, start by preheating your oven to 325°F.
Next, trim any large pieces of fat from the outside of the pork shoulder, but leave small pieces and the interior fat.
Season the pork with salt, pepper, and any other spices you prefer.
If you have time, sear the pork in a Dutch oven over medium-high heat to deepen the final flavor and give it some textural contrast.
Add any vegetables you like, such as onions or garlic, and pour in your liquid of choice.
Cover the Dutch oven and transfer it to the oven. Cook for 2 to 4 hours until fork-tender.
Once done, remove the pork from the liquid and shred it into pieces using two forks or your fingers.
Strain the cooking liquid and skim off any fat before mixing it back into the shredded pork or adding barbecue sauce.
Method 2: Slow Cooker
To cook pork butt for pulled pork in a slow cooker, start by trimming excess fat and seasoning the pork with your preferred spices.
Place the pork in the slow cooker and pour in a can of coke or any other liquid you prefer.
Cover and cook on low for 8 hours or high for 4-5 hours until tender enough to shred with a fork.
Once done, remove the pork from the slow cooker and let it rest for at least 20 minutes before shredding with a fork.
Collect the remaining cooking liquid from the slow cooker and strain off any fat before pouring it over the shredded pork.
Method 3: Instant Pot
To cook pork butt for pulled pork in an instant pot, start by trimming excess fat and seasoning the pork with your preferred spices.
Place the pork in the instant pot and pour in a can of coke or any other liquid you prefer.
Cook on manual/high pressure for 70 minutes before allowing natural pressure release for an additional 15 minutes.
Once done, remove the pork from the instant pot and let it rest for at least 20 minutes before shredding with a fork.
Collect the remaining cooking liquid from the instant pot and strain off any fat before pouring it over the shredded pork.
Choosing The Right Cut Of Pork Butt
Choosing the right cut of pork butt is crucial for producing delicious pulled pork. The pork shoulder is one of the four primal cuts of a hog, and it is divided into two parts: the Boston Butt (upper part) and the Picnic shoulder (lower part). When shopping for a pork butt, look for one that is bright red-pink in color with a coarse grain. It should have a smooth, firm, and bright white fat cap on the exterior and a good balance between muscle fibers and fat throughout the meat (aka “marbling”).
Choose a pork butt with a good amount of fat marbling in the muscle area farthest from the bone (known as “the money muscle” in this cut), but avoid ones that have a ton of extra fat that will need to be trimmed off. Ensure that the Cryovac wrapping is nice and tight on the meat, as loose wrapping or air pockets indicate that the meat has been sitting there for a while and will not have as good a flavor.
When shopping for a Boston Butt, choose one with the bone for more flavor. Make sure it has a nice even layer of fat on it (at least 1/4 inch) so it can render down during the cooking process. Ask your butcher to score the fat so your rub can get deep into the meat. The Boston Butt will lose about 35-40 percent of its original raw weight when cooked. That’s due to the large amounts of fat and the bone.
If you want to produce championship-quality pulled pork, start with a good quality product. Look for whole shoulders that weigh between 16-17 lbs or pork butts that weigh at least 7 pounds. Avoid small butts as they come from younger pigs with lower fat content. The marbled fat in a quality pork butt is essential to the best flavor. Unlike fat marbling, the fat cap has little effect on the flavor of the pork, so save your money and buy a butt with a small fat cap. Pay for marbled meat, not blocks of fat.
Preparing The Pork Butt For Cooking
Before cooking your pork butt for pulled pork, it’s important to properly prepare it.
Start by removing the pork butt from its packaging and patting it dry with paper towels.
Next, you can choose to trim the fat cap and any large areas or pockets of external fat that can be easily trimmed away, then apply the rub. This method allows for more smoke and rub to penetrate the meat, and it takes less time and fuel to cook the pork butt.
Using a sharp knife, trim off any silver skin and hard solid pieces of fat that won’t render down during cooking. Trim off most of the soft fat, leaving some as it will render down during cooking. Also, trim off any loose bits of meat as these will dry up during the long cook.
Once trimmed, generously coat the pork butt with dry rub from approximately 12” above the meat to ensure even coverage. Let it sit for around an hour while you get your smoker or oven ready.
When cooking in a smoker, set it up for high indirect heat using lump charcoal and some wood chunks for smoking. Once the temperature has stabilized at 300°F, put the meat in the smoker and insert an internal meat thermometer to track the temperature.
When cooking in an oven, preheat it to 325°F. Heat a heavy skillet over high heat and sear the roast for a few minutes on all sides before transferring it to a roasting or baking pan covered with foil.
Regardless of your cooking method, keep checking every half hour after 2 hours into cooking and spritz with apple juice if needed. Once the internal temperature reaches 160°F, wrap the pork butt in foil and put it back on the heat. When the internal temperature reaches 195°F, start probing the pork for tenderness. When you feel no resistance from sticking a metal skewer in, you know it’s time to rest.
Wrap the pork butt in towels and place it in a cooler to keep hot for 2 hours before removing it from the cooler and transferring it to a tray, including all of the juices. Pull the meat apart, removing any gristle or hard fat. Add a sprinkle of dry rub and a squirt of BBQ sauce before serving.
By properly preparing your pork butt before cooking, you’ll ensure that your pulled pork turns out flavorful and tender every time.
Oven Method: Slow And Steady
The oven method for cooking pork butt for pulled pork is a slow and steady process that yields deliciously tender and flavorful meat.
To start, preheat your oven to 225°F. Yes, 225°F is not a typo! This low and slow cooking method allows the collagen and connective tissues in the meat to break down, resulting in a tender and juicy final product.
Once your oven is preheated, remove the pork shoulder from any brine solution and place it in a roasting pan. Massage the dry rub mix into the skin really well, making sure to get it up under any flaps you may come across.
Make sure the fat layer is facing up and stick a meat thermometer into the thickest part of the shoulder, but not touching the bone. Place the roasting pan uncovered in the oven on the middle rack.
Cook for 6-8 hours if you split the meat in half, or about 8-10 hours if you left the pork butt whole. The key is to cook the meat until it reaches an internal temperature of around 195-205°F. Check with a meat thermometer toward the end to make sure it doesn’t go above 200°F, as higher than that can cause the meat to become dried out and stringy.
Once done, remove the pork from the oven and let it rest for a few minutes before pulling it apart using two forks or your fingers. Collect any remaining cooking liquid from the roasting pan and strain off any fat before pouring it over the shredded pork for added moisture and flavor.
The oven method for cooking pork butt may take longer than other methods, but the end result is well worth the wait. The low and slow cooking process allows for maximum flavor development and tenderization of the meat, making it perfect for pulled pork sandwiches or other dishes.
Slow Cooker Method: Set It And Forget It
The slow cooker method for cooking pork butt for pulled pork is a great option for those who want to set it and forget it. This method requires minimal effort and is perfect for busy individuals who don’t have a lot of time to spend in the kitchen.
To start, trim any excess fat from the pork butt and season it with your preferred spices. Place the pork in the slow cooker and pour in a can of coke or any other liquid you prefer. Cover and cook on low for 8 hours or high for 4-5 hours until tender enough to shred with a fork.
Once done, remove the pork from the slow cooker and let it rest for at least 20 minutes before shredding with a fork. Collect the remaining cooking liquid from the slow cooker and strain off any fat before pouring it over the shredded pork.
One of the advantages of using this method is that you can leave the pork to cook while you go about your day. It’s perfect for those who want to come home to a delicious meal without having to spend hours in the kitchen.
However, it’s important to note that cooking times may vary depending on your slow cooker. It’s best to use a meat thermometer to ensure that the internal temperature of the pork reaches at least 200°F.
Instant Pot Method: Quick And Easy
If you’re looking for a quick and easy way to cook pork butt for pulled pork, the Instant Pot is your best bet. Not only does it save time, but it also produces juicy and tender pulled pork that’s perfect for sandwiches, tacos, or just eating on its own.
To start, trim any excess fat from the pork butt and season it with your preferred spices. You can use a store-bought dry rub or make your own by mixing together salt, pepper, paprika, garlic powder, onion powder, and any other spices you like.
Next, add some liquid to the Instant Pot. You can use water, broth, or even soda for added flavor. Then place the seasoned pork in the pot and set it to manual/high pressure for 70 minutes.
Once the cooking time is up, allow the pressure to release naturally for 15 minutes before opening the lid. Remove the pork from the Instant Pot and let it rest for at least 20 minutes before shredding it with a fork.
While the pork is resting, strain the remaining cooking liquid from the Instant Pot and skim off any fat. You can use this liquid to add more flavor to your pulled pork or mix it with barbecue sauce for added sweetness and tanginess.
Serve the pulled pork on toasted rolls or buns with extra barbecue sauce on top. This method is perfect for busy weeknights when you want a delicious and satisfying meal without spending hours in the kitchen.
Shredding And Serving The Perfect Pulled Pork
Once you have cooked your pork butt or pork shoulder to perfection, it’s time to shred it and serve it up for your guests. Shredding pulled pork is a process that requires patience and a little bit of skill, but it’s well worth the effort when you see the delicious results.
To shred pulled pork, start by cutting the meat into large pieces on a cutting board. Then, using two forks, insert them into a piece of meat and pull in opposite directions. Repeat this process with each piece of meat until you have shredded all of it. For longer, thinly shredded meat, use the forks to pull apart the meat in long strands.
If you’re working with a large batch of meat, shredding it with forks can take a long time. Consider enlisting the help of a partner to speed up the process. Alternatively, you can use an electric mixer or food processor to shred the meat quickly and easily.
Once you have shredded the pork, it’s time to serve it up. Pulled pork is incredibly versatile and can be used in a variety of dishes, from sandwiches and tacos to pasta and pizza. Serve the pulled pork hot with your favorite barbecue sauce or other condiments on the side.
Leftover pulled pork can be stored in shallow containers in the refrigerator for up to three days or frozen for up to three months. When reheating pulled pork, be sure to add some liquid to keep it moist and prevent it from drying out.