Are you looking to make the perfect pulled pork? One of the key steps in achieving that delicious, tender meat is searing the pork butt before slow cooking it.
But how do you properly sear a pork butt?
In this article, we’ll break down the steps for searing your pork butt, whether you’re using an oven, slow cooker, or instant pot.
With these tips and tricks, you’ll be on your way to making mouth-watering pulled pork that will have your family and friends begging for more.
So grab your apron and let’s get started!
How To Sear Pork Butt For Pulled Pork?
Step 1: Trim the Excess Fat
Before searing your pork butt, it’s important to trim off any excess fat. This will not only make the meat healthier, but it will also prevent the fat from splattering during the searing process.
Step 2: Season the Meat
Next, season your pork butt with your preferred spices. You can use a dry rub or a marinade, depending on your taste preferences. Make sure to cover the meat evenly on all sides.
Step 3: Heat Up Your Skillet
Heat up a large skillet on medium-high heat and add a few tablespoons of cooking oil. You can use any type of oil, such as vegetable oil or olive oil.
Step 4: Sear the Meat
Once the skillet is hot, carefully place the pork butt in the skillet. Sear each side for several minutes until it’s evenly browned. Be sure to rotate the meat carefully so that the grease doesn’t splash onto your skin.
Step 5: Transfer to Slow Cooker or Oven
After searing, transfer the pork butt to your slow cooker or oven. If using an oven, preheat it to 300 degrees Fahrenheit. Pour coke around the pork in the Dutch oven pot and cover it with a lid. Cook for 3 hours and then remove the lid and cook for an additional 1-2 hours until the pork is tender and easily pulls apart with a fork.
If using a slow cooker, place the pork in it and pour coke around it. Cover and cook on low for 8 hours or high for 4-5 hours until the pork is tender and shreds easily with a fork.
Step 6: Shred and Serve
Once your pork butt is fully cooked, remove it from the slow cooker or oven and let it cool for a few minutes. Use two forks to shred the meat into pieces, removing any large pieces of fat or bones. Add BBQ sauce if desired and serve.
Why Searing Is Important For Pulled Pork
Searing your pork butt before slow cooking or oven roasting is an important step in creating a flavorful and juicy pulled pork. When the meat is seared, the sugars and fats in the meat caramelize, creating a rich taste and hearty texture when the roast is finished cooking. This process also helps to lock in the moisture of the meat, preventing it from becoming dry and tough during the cooking process.
While some may argue that searing isn’t necessary for pulled pork, it’s important to note that the searing process can add depth and complexity to the flavor of the meat. Additionally, searing can help create a crispy outer layer on the pork butt, adding a satisfying texture to the final dish.
Choosing The Right Cut Of Pork Butt
When it comes to choosing the right cut of pork butt for pulled pork, there are a few things to keep in mind. First, make sure to choose a pork butt with a smooth, firm, white fat cap and a good amount of fat marbling within the meat itself. The meat should be red-pink in color with a coarse grain. Avoid meat that has a pale color and/or dark spots in the fat, as this indicates not-so-fresh meat.
The Boston Butt (also known as Pork Butt) is the upper part of the shoulder and is the most commonly used cut of meat for pulled pork. It weighs between 6-8 lbs and is well marbled, containing a lot of connective tissue. When shopping for a Boston Butt, always 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 pork butt should also have a good balance between muscle fibers and fat throughout the meat (aka “marbling”). You ideally want to get a pork butt that has a good amount of fat marbling in the muscle area farthest from the bone (known as “the money muscle” in this cut). But, steer clear of ones that have a ton of extra fat that will need to be trimmed off.
If purchasing from a warehouse store such as Sam’s Club or Costco, look for pork butts in Cryovac packaging that are nice and tight on the meat. Loose packaging or air pockets indicate that the meat has been sitting there for a while and will not have as good a flavor.
Preparing The Pork Butt For Searing
Before searing your pork butt, it’s important to prepare it properly. Start by removing any excess fat from the meat, but make sure to leave a thin layer of fat on the surface as this helps to baste the meat as it cooks. Use a sharp knife to carefully trim off any thick layers of fat, being careful not to remove too much of the meat along with it.
Next, pat the pork butt dry with paper towels to remove any moisture. This will help the meat sear evenly and prevent it from steaming in the skillet. Season the meat with your preferred spices, making sure to cover it evenly on all sides.
Heat up a large skillet on medium-high heat and add a few tablespoons of cooking oil. Once the skillet is hot, carefully place the pork butt in the skillet. Sear each side for several minutes until it’s evenly browned. Be sure to rotate the meat carefully so that the grease doesn’t splash onto your skin.
After searing, transfer the pork butt to your slow cooker or oven to finish cooking. If using an oven, preheat it to 300 degrees Fahrenheit. Pour coke around the pork in the Dutch oven pot and cover it with a lid. Cook for 3 hours and then remove the lid and cook for an additional 1-2 hours until the pork is tender and easily pulls apart with a fork.
If using a slow cooker, place the pork in it and pour coke around it. Cover and cook on low for 8 hours or high for 4-5 hours until the pork is tender and shreds easily with a fork.
Once your pork butt is fully cooked, remove it from the slow cooker or oven and let it cool for a few minutes. Use two forks to shred the meat into pieces, removing any large pieces of fat or bones. Add BBQ sauce if desired and serve. By properly preparing your pork butt for searing, you’ll ensure that your pulled pork is flavorful, tender, and delicious.
Searing In The Oven
Searing pork butt in the oven is another great method to achieve that perfect pulled pork texture. Here’s how to do it:
Step 1: Preheat the Oven
Preheat your oven to 300 degrees Fahrenheit. While the oven is preheating, let the pork butt sit at room temperature for about 30 minutes.
Step 2: Season the Meat
Pat the pork butt dry with a paper towel and season it with your preferred dry rub or marinade. Make sure to coat the meat evenly on all sides.
Step 3: Sear the Meat
Heat up a Dutch oven on medium-high heat and add a few tablespoons of cooking oil. Once the oil is hot, carefully place the pork butt in the Dutch oven and sear each side for several minutes until it’s evenly browned. Be sure to rotate the meat carefully so that the grease doesn’t splash onto your skin.
Step 4: Add Liquid and Cover
Remove the Dutch oven from heat and add a liquid of your choice, such as beer or coke, to the pan. Cover the Dutch oven with its lid and place it in the preheated oven.
Step 5: Cook Until Tender
Cook the pork butt in the oven for about 2-3 hours, checking it occasionally to ensure that it doesn’t dry out. You can add more liquid if necessary. The pork is done when it reaches an internal temperature of 195-205 degrees Fahrenheit and easily pulls apart with a fork.
Step 6: Shred and Serve
Remove the Dutch oven from the oven and let it cool for a few minutes. Use two forks to shred the meat into pieces, removing any large pieces of fat or bones. Add BBQ sauce if desired and serve.
Searing pork butt in the oven is a great way to achieve that crispy crust while also keeping the meat tender and juicy. Give it a try next time you’re making pulled pork!
Searing In A Slow Cooker
Searing your pork butt before slow cooking can add a delicious crust and enhance the flavor and texture of your pulled pork. To sear in a slow cooker, follow these steps:
Step 1: Preheat Your Slow Cooker
Before searing, preheat your slow cooker on high for 10-15 minutes. This will ensure that the pork butt doesn’t cool down too much when you transfer it from the skillet to the slow cooker.
Step 2: Sear in a Skillet
Follow the same steps for searing in a skillet, as outlined above. Once the pork butt is evenly browned on all sides, transfer it to the preheated slow cooker.
Step 3: Add Liquid
To prevent the pork from drying out during slow cooking, add a liquid such as broth or water to the slow cooker. You can also add onions, garlic, and other aromatics for additional flavor.
Step 4: Slow Cook
Cover the slow cooker with a lid and cook on low for 8 hours or high for 4-5 hours, until the pork is tender and shreds easily with a fork.
Step 5: Shred and Serve
Once your pork butt is fully cooked, remove it from the slow cooker and let it cool for a few minutes. Use two forks to shred the meat into pieces, removing any large pieces of fat or bones. Add BBQ sauce if desired and serve.
Searing in a slow cooker can take your pulled pork to the next level, creating a flavorful crust that will have your guests begging for more.
Searing In An Instant Pot
If you’re short on time or prefer to use an Instant Pot, you can still achieve a delicious sear on your pork butt. Start by seasoning your meat with your preferred spices and then select the “Saute” function on your Instant Pot. Add a few tablespoons of cooking oil to the pot and let it heat up until it’s hot.
Carefully place the pork butt in the Instant Pot and sear each side for several minutes until it’s evenly browned. Use tongs to rotate the meat carefully so that it browns evenly on all sides.
Once the searing is complete, remove the pork butt from the Instant Pot and proceed with pressure cooking according to your recipe. The searing process will not only add flavor, but it will also help to lock in moisture and create a crispy outer layer.
Remember to always be cautious when searing meat in an Instant Pot, as the hot oil can splatter. Use protective gloves or mitts to avoid any burns. With these tips, you’ll be able to achieve a perfect sear on your pork butt for delicious pulled pork every time.