Are you tired of ending up with greasy pulled pork every time you try to make it?
Don’t worry, you’re not alone.
Many people struggle with getting the perfect texture and flavor when it comes to this classic dish.
But fear not, because we’ve got some tips and tricks to help you fix that greasy pulled pork and make it the star of your next meal.
From choosing the right cut of meat to adding the perfect acid after cooking, we’ve got you covered.
So, let’s dive in and learn how to make the best pulled pork ever!
How To Fix Greasy Pulled Pork?
The first step in fixing greasy pulled pork is to choose the right cut of meat. Pork shoulder or pork butt are the best cuts to use when making pulled pork. These cuts have ample marbling and connective tissue, which softens as it slowly cooks, making the meat tender and easy to pull apart.
Once you have the right cut of meat, it’s important to cook it properly. Overcooking can lead to a dried-out dish, while undercooking can result in greasy meat. To avoid this, cook the pork until it reaches an internal temperature of 200-205 degrees Fahrenheit. Check for tenderness and see if the bone will come out easily. If it does, you’re done.
After cooking, you want to add some kind of acid to cut through the greasy, gelatin-y mouthfeel. With BBQ pork, you’d commonly use vinegar (preferably cider vinegar) as the acid. You could use it plain if you want the meat to be unsauced.
If your pulled pork is still greasy after cooking and adding acid, there are a few ways to fix it. One option is to use BBQ sauce or other liquids like broth, apple juice, or an apple cider and vinegar combo. Taste the pork first and then add the liquid of your choice depending on if you want a hint of sweetness from fruit juice, savory essence from broth, or a tangy kick from the cider vinegar. Whatever sauce or liquid you choose, make sure you’re adding it to warm pork to ensure that it soaks up as much moisture as possible.
Another option is to use the pulled pork as an ingredient in a larger dish. A pulled pork sandwich slathered in condiments and coleslaw will taste moist and delicious no matter how dry it starts out. A BBQ pizza puts dry shreds to good use by combining them with zingy sauce and covering them with rich melted cheese, or you can make it the star of a rich chili or shredded pork stew.
Choosing The Right Cut Of Meat
When it comes to choosing the right cut of meat for pulled pork, pork shoulder or pork butt are the best options. These cuts have a good amount of marbling and connective tissue, which is essential for making tender and juicy pulled pork. The Boston butt, which is the top of the shoulder, is considered the holy grail for pulling purposes. The picnic roast is another cut from the shoulder that can be used for pulled pork, but it’s almost always sold with the bone in and sometimes with the skin on.
It’s important to note that while you can make shredded pork from a leaner cut, like a top loin roast, it won’t produce the same level of tenderness and flavor as a pork shoulder or butt. The marbled content from these cuts is what makes the meat delicate and melt-in-your-mouth, resulting in delicious pulled pork.
When selecting your pork shoulder or butt, look for a piece of meat that has a layer of fat on the bottom and a bone going about halfway through it. This will help keep the meat moist and flavorful during cooking. It’s also a good idea to go to a proper butcher to ensure you’re getting high-quality meat.
Preparing The Meat For Cooking
To prepare the meat for cooking, start by selecting a 4 to 7-pound pork shoulder or pork butt. Look for a piece of meat with ample marbling and connective tissue. Make sure it has a layer of fat on the bottom and a bone going about halfway through it. This will help to keep the meat moist and flavorful as it cooks.
Before cooking, trim off any excess fat from the pork shoulder, leaving just enough to keep the meat moist. Then, season the meat with your favorite dry rub or marinade. You can also inject the meat with a liquid seasoning if you want to add more flavor.
Next, cook the pork shoulder low and slow until it reaches an internal temperature of 200-205 degrees Fahrenheit. This will allow the connective tissue to soften and break down, making the meat tender and easy to pull apart. Check for tenderness by seeing if the bone will come out easily. If it does, you’re done.
Once the pork is cooked, let it rest for at least 30 minutes before pulling it apart. This will allow the juices to redistribute into the meat, making it even more flavorful and moist.
If you’re still concerned about greasiness, you can spread out the pulled pork in a single layer on a sheet pan and broil it for a few minutes until the edges start to brown and turn crispy. This will help to render off any excess fat and give the pork a delicious crispy texture.
Cooking Techniques To Reduce Grease
To reduce the greasiness of your pulled pork, there are a few cooking techniques you can use. First, try cooking the pork at a slightly higher temperature than usual, around 250-275 degrees Fahrenheit. This will help render the fat and connective tissue in the meat, resulting in a more tender and less greasy finished product.
Another technique is to wrap the pork in foil during the cooking process. This will help trap moisture and prevent the meat from drying out, while also allowing the fat to render and drip away from the meat. You can also add some apple juice to the foil packet, which will add flavor and acidity to the meat while also helping with tenderness.
Finally, make sure to let the pork rest for at least 20 minutes after cooking before pulling it apart. This allows the juices to redistribute throughout the meat, resulting in a more moist and flavorful finished product. By using these cooking techniques, you can reduce the greasiness of your pulled pork and create a delicious and tender dish that your family and friends will love.
Adding Acidity To Cut Through The Fat
Adding acidity to your pulled pork can help cut through the greasy, gelatin-y mouthfeel and balance out the flavors. One of the best acids to use is vinegar, preferably cider vinegar. You can use it plain if you want the meat to be unsauced or you can mix it with other ingredients to make a sauce.
To add acidity, you can apply a vinegar mop during cooking. The acid will help render some of the fat, but you’ll increase the cook time via heat loss in the smoker. Another option is to baste the pork with a BBQ sauce that has an apple cider vinegar base. This will help cut through the fat and add a bit of acidity to balance out the flavors.
If your pulled pork is still greasy after cooking and adding acid, you can try using other liquids like broth, apple juice, or an apple cider and vinegar combo. Taste the pork first and then add the liquid of your choice depending on if you want a hint of sweetness from fruit juice, savory essence from broth, or a tangy kick from the cider vinegar.
Whatever method you choose, make sure you’re adding it to warm pork to ensure that it soaks up as much moisture as possible. By adding acidity to your pulled pork, you can transform it from greasy and heavy to light and flavorful.
Draining And Shredding The Pork
Once you have cooked your pork to the desired temperature and added any necessary liquids or sauces, it’s time to drain and shred the meat. Start by removing the pork from the cooking vessel and placing it on a large cutting board. Before shredding, check for any dangling bits of skin or fat, and use a small sharp paring knife to remove them. While you want to leave as much fat on the meat as possible, you should also trim any fatty segments that are more than 1/2 inch thick.
Next, it’s time to shred the pork. You can use two forks or special meat claws to shred the meat by hand, or an electric knife for a quicker method. If you have really sensitive hands or just want to save time, you could also use a heavy-duty stand mixer with a flat beater attachment to do the shredding for you.
To shred the meat using two forks, insert them into a piece of meat and pull in opposite directions to get long, thin shreds. Repeat with remaining meat until all of it is shredded. If using meat claws, hold them in each hand and pull apart the meat until it is fully shredded. If using an electric knife, simply slice the meat into thin strips.
As you shred the pork, be sure to discard any fatty bits and be careful not to over-shred it. Leave some nice big chunks of meat intact to cater for personal preference. Once all of the pork is shredded, drain any accumulated juices from the cooking vessel and return the shredded meat to it. Mix in any additional sauces or liquids as desired.
By following these steps for draining and shredding your pork properly, you can ensure that your pulled pork is not only delicious but also has the perfect texture and consistency.
Serving Suggestions For Perfect Pulled Pork
When it comes to serving pulled pork, there are many options besides the standard coleslaw. To keep the entire meal effortless, pair with a couple of these delicious side dish suggestions:
– Grilled Corn with Spicy Aioli: Garlicky sriracha mayo is a great alternative to melted butter and salt for grilled corn. It adds a spicy kick that pairs well with the smoky flavors of pulled pork.
– Onion and Tomato Curtido Salad: This Latin American side featuring tomatoes, onions, and lime will give your barbecue a Latin kick that pairs very well with the meaty, earthy flavors of your pulled pork. It’s a refreshing side that can help clear the palate and reset the taste buds for another helping of barbecue!
– Crunchy Slaw: A great choice, especially added on top of a pulled pork sandwich. The crunchiness of the slaw contrasts well with the tender texture of the pulled pork.
– German Potato Salad: This classic side dish is perfect for summer BBQs because it’s mayo-free. The tangy vinegar dressing pairs well with the rich flavors of pulled pork.
– Tomato Cucumber Salad: This fresh salad is one of the best healthy sides. The light and refreshing flavors balance out the richness of the pulled pork.
– Fruit Salad: Fruit salad is a perfect picnic and barbecue side dish, one that pairs well with pulled pork. Serve a rainbow fruit salad for a pulled pork side and you’ll have happy guests. You can make it with a variety of fresh, seasonal fruits so anything goes.
These side dishes are sure to impress your guests and take your pulled pork to the next level. Don’t be afraid to experiment and try new things to find your perfect pairing.
