Are you feeling discouraged after burning your pulled pork? Don’t worry, it happens to the best of us.
But before you toss it in the trash, there are ways to salvage your overcooked meat and turn it into a delicious meal.
In this article, we’ll share some tips and tricks on how to fix burnt pulled pork and even provide some new recipe ideas for your next cookout.
So, let’s get started!
How To Fix Burnt Pulled Pork?
One way to save burnt pulled pork is to cook it in a liquid. Pour about 1 cup of broth into the same pan that was used to cook the overdone meat. Bring the meat back to a boil in the pan, then reduce the heat to a gentle simmer and cover.
Another method is to use a 50/50 combination of apple cider vinegar, fruit juice, or water and BBQ sauce and braise the meat with it. To make your sauce, line an oven dish with aluminum foil and place the pork on top of it. Evenly sprinkle rub over all of the pieces and mix together BBQ sauce, honey, and brown sugar in a mixing bowl. Divide between two pans, toss to coat pork pieces, top with butter in each pan, and cover with foil. Place back on the smoker for another 1 1/2 hours, stirring every half hour, or until internal temperature reaches 190 degrees F.
If you have burnt pork cubes, cover them in a pork dry rub and place them on a raised cooking grid/wire rack inside a roasting dish. This allows the fat to render out of the pork. Place in the center of a preheated oven at gas mark 2/150C/130C fan and cook for 2 hours. Remove the pork from the oven and transfer to an aluminum tray. Glaze the pork thoroughly in BBQ sauce, making sure to coat all sides. Place the aluminum tray in the oven and continue to cook. Check the pork every 10 minutes and glaze with more BBQ sauce as you see fit.
Identifying The Extent Of The Burn
Before attempting to fix burnt pulled pork, it’s important to first identify the extent of the burn. This can help you determine which method of salvage will work best for your situation.
One way to identify the extent of the burn is by looking at the color and texture of the meat. If the meat is blackened and charred on the outside, but still moist and tender on the inside, then it may only require a light fix. On the other hand, if the meat is dry and tough throughout, with a strong burnt taste, then a more intensive fix may be necessary.
Another way to identify the extent of the burn is by checking the internal temperature of the meat. Use a meat thermometer to check if the internal temperature has reached 190-200 degrees Fahrenheit. If it has, then the meat is cooked through and may only require a light fix. However, if the temperature is lower than this, then it may require more intensive fixing methods.
By identifying the extent of the burn, you can determine which method will work best for your burnt pulled pork and ensure that you salvage it properly.
Soaking The Burnt Meat In Liquid
When you have burnt pulled pork, soaking it in liquid can help salvage the dish. One popular method is to use broth. Simply pour about 1 cup of broth into the same pan that was used to cook the overdone meat. Bring the meat back to a boil in the pan, then reduce the heat to a gentle simmer and cover. This allows the liquid to penetrate the meat and help loosen any burnt bits.
Another option is to use a 50/50 combination of apple cider vinegar, fruit juice, or water and BBQ sauce to braise the meat. To do this, line an oven dish with aluminum foil and place the pork on top of it. Evenly sprinkle rub over all of the pieces and mix together BBQ sauce, honey, and brown sugar in a mixing bowl. Divide between two pans, toss to coat pork pieces, top with butter in each pan, and cover with foil. Place back on the smoker for another 1 1/2 hours, stirring every half hour, or until internal temperature reaches 190 degrees F. The liquid helps infuse flavor into the meat while also helping to break down any burnt bits.
If you have burnt pork cubes, covering them in a pork dry rub and placing them on a raised cooking grid/wire rack inside a roasting dish can help render out fat. Place in the center of a preheated oven at gas mark 2/150C/130C fan and cook for 2 hours. Remove the pork from the oven and transfer to an aluminum tray. Glaze the pork thoroughly in BBQ sauce, making sure to coat all sides. Place the aluminum tray in the oven and continue to cook. Checking the pork every 10 minutes and glazing with more BBQ sauce as needed helps keep it moist and flavorful while also helping to mask any burnt flavors.
Shredding And Mixing With Sauce
Once your pulled pork is cooked and ready to be shredded, there are a few things you can do to ensure that it is flavorful and moist. First, let the meat rest for about 10-15 minutes before shredding. This will allow the juices to redistribute throughout the meat, making it more tender and juicy.
To shred the meat, use two forks and pull the meat apart in opposite directions. Be sure to remove any excess fat or gristle as you go. Once the pork is shredded, you can mix it with your favorite BBQ sauce.
If you’re using a premade sauce, like Sweet Baby Ray’s, you can simply pour it over the shredded pork and mix well. If you want to make your own sauce, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, mustard powder, garlic powder, and onion powder in a mixing bowl. Whisk until smooth and pour over the shredded pork. Mix well to ensure that all of the meat is coated in the sauce.
If you find that your pulled pork is still a bit dry after mixing with the sauce, you can add a bit of liquid to moisten it up. Try adding a splash of apple cider vinegar or chicken broth to the mixture until it reaches your desired consistency.
Once your pulled pork is mixed with the sauce, it’s ready to serve! You can enjoy it on its own or use it as a filling for sandwiches or tacos. Don’t forget to save any leftover juices from the slow cooker to spoon over the meat for added flavor and moisture.
Preventing Burnt Pulled Pork In The Future
Preventing burnt pulled pork in the future is all about proper preparation and cooking techniques. First and foremost, make sure to brine or dry brine your meat before cooking. This helps to retain moisture and prevent it from drying out during the cooking process. Additionally, monitor the temperature of your smoker or oven closely and adjust as needed to ensure that the meat is cooking evenly and not burning.
Another key factor in preventing burnt pulled pork is to properly store and freeze any leftover meat. To freeze pulled pork, it is important to retain as much moisture as possible. This can be achieved by letting the meat fully cool before storing it in an airtight container or freezer bag. Removing as much air as possible from the bag or container is also important to prevent freezer burn.
If you are smoking a large cut of meat like a brisket or pork shoulder, be prepared for “the stall.” This is when the internal temperature of the meat stops rising for a period of time, which can be frustrating for those waiting for their meal. However, this is a normal part of the smoking process and can be overcome by simply being patient and waiting for the temperature to rise again.
Finally, if you do end up with burnt pulled pork, don’t despair! There are ways to salvage it, such as cooking it in a liquid or braising it with a combination of apple cider vinegar, fruit juice, or water and BBQ sauce. By taking these steps to prevent burnt pulled pork in the future and knowing how to fix it if it does happen, you can ensure that every meal you cook is a success.