4 Easy Methods to Make Delicious Pulled Pork

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4 Easy Methods to Make Delicious Pulled Pork – you can make it in the slow cooker, the oven, your Instant Pot, or even on the stove top! However you choose to cook it, this easy recipe makes pulled pork that’s perfect for sandwiches, wraps, nachos, and casseroles.

4 Easy Ways to Make Delicious Pulled Pork 

Everybody seems to love tender and juicy pulled pork – at least in these parts they do.  Because it’s easy to make, very economical, and also versatile, it’s made for lots of parties, gatherings, and wedding dinners.

I love to make a big pork butt on Saturday or Sunday so I can use the cooked meat the following week for making quick weeknight meals.  To me, having cooked meat in my fridge when I start off the week gives me a lot of assurance (and less mental duress) that I will be able to feed my family in an easy, efficient way when they are clamoring for dinner.

When cooked pulled pork is available, you can easily make sliders, bbq pork sandwiches, tacos, wraps, pasta dishes, salads, casseroles….you name it.  The options are pretty much endless and I love that when it comes to making supper.

What to Love About Making This Easy Pulled Pork Recipe- 

• No matter which method you choose to cook pulled pork, it’s very easy.
• When you make pulled pork, it yields a lot of cooked meat.
• You get to pig-out!!!

Alright. Let’s Jump In….

What is pulled pork? How do you pull pork? How do you make pulled pork from scratch? 

Pulled pork is actually just shredded pork.  You pull the pork by using two forks to shred the pork apart into thin strands so it’s easy to eat.

The best way to pull pork is by taking a fork in each hand, inserting them into the center of the hunk of pork you want to pull (shred), then drag the forks away from each other, pulling the tender pork away into chunks as you do so. Continue you working in the same manner with the cooked pork butt until you have a pile of pulled pork!

In the recipe card below, you will find 4 different ways you can make pulled pork from scratch. It’s sooooo easy.

Is it better to pull pork hot or cold? 

Cooked pork butt or pork shoulder always shreds better when it’s warm.  If you can’t shred the pork butt right after you’ve cooked it, and will have to chill it once the pork has cooled, slowly reheat it later before shredding it.

What cut of pork is recommended for making the best pulled pork? Can you use any cut of pork for pulled pork? 

Where I come from, pork butt and pork shoulder are both highly regarded as the ideal cuts of pork for making flavorful and tender pulled pork that shreds easily.

Though the pork shoulder and the pork butt are cuts of meat that are one-on-top-of-the-other from the front shoulder area of the pig, technically they are different cuts of meat.

Wait.  You’re saying that both the pork SHOULDER and the pork BUTT come from the same FRONT area of the pig? 

Yep. Both of these cuts come from the front shoulder of the pig and are used interchangeably for making delicious pulled pork.  Weird, huh?

So if pork butt doesn’t come from the butt of a pig, why in the heck is it called PORK BUTT? 

I know, it’s all pretty confusing, that’s for sure.  After some research, I discovered that the reason this cut is called pork butt is because “back in the day” butt was another name for a barrel. And at that time, because all pork shoulders were shipped inside of barrels, they were were referred to as pork butts.

To make matters even more confusing, butchers in Boston had a particular way of preparing pork butt, so eventually this cut became known as the “Boston Butt.”

**Please don’t kill the messenger here….I think it’s all pretty crazy, too. 🙂

What makes pork butt and pork shoulder the ideal cuts for pulled pork?  

Pork butt and pork shoulder are high in juicy fat marbling and connective tissue, both of which are perfect for rendering tasty pulled pork.  And, because the shoulder area of a pig gets a lot of use, this factor also contributes to great flavor as an end result.

Yes, pork butt and pork shoulder do have quite a bit more fat than other cuts of pork, but this is also what allows for such wonderful pulled pork.

When I’m at the meat case, there seems to be so many different names for pork butt and pork shoulder.  Why does it have to be so confusing? 

Yep.  It’s true and I get frustrated sometimes too – that pile of pork butts and/or pork shoulders in the meat case is likely going to sport some of the following names:

• pork butt
• Boston butt
• blade roast
• shoulder roast
• shoulder butt roast
• picnic roast or picnic ham

But don’t let all these different names overwhelm you. 

Instead, know this: As long as you are planning to cook any one of the cuts of pork listed above in a “low and slow” method to the internal temperature of 195 degrees F. and the pork is fork-tender when tested, you will enjoy delicious, tender, and juicy pulled pork. 

For tender pulled pork, what is the recommended “low and slow” cooking method that’s best? 

Due to all the great connective tissue and fat marbling in these cuts, both pork shoulder and pork butt need to be cooked slowly at a low temperature until the internal temperature reaches 195 degrees F.

A “slow and low” method of cooking pulled pork is essential for breaking down all the connective tissue and fat so the cooked pork can easily be pulled apart.

How will I know when the pork butt is 195 degrees F. at the center? 

When roasts (whether pork or beef) are very fork-tender and the meat falls apart when you twist the fork after inserting it into the thickest part of the meat, this is a great indicator that the pork is fully cooked to a safe temperature and ready to eat.

However, so that you don’t overcook the pork and to bring peace of mind that the meat is indeed cooked to a safe internal temperature, an instant-read thermometer is a must.

How should I use the instant-read meat thermometer to check the internal temperature?

Insert the stem of the instant-read thermometer into the thickest part of the pork butt or hunk of pork butt, making sure not to touch any bones or the side of bottom of the pan. Wait for the dial to stop moving to indicate the internal temperature of the meat. It’s that easy!

I recommend having a second instant-read thermometer as a back up.  Sometimes you may insert the stem into the meat and feel like the temperature reading just can’t be correct.

When that is the case, you can then insert the second thermometer to get a reading there to see if they agree.  If they are both if proper working order, and you aren’t touching any bones or the bottom of the pan, they should both give the same internal temperature reading.

Just to verify, pork shoulder and pork butt can be used interchangeably for making pulled pork, correct? 

Yep. On the pig, the pork butt is located on top of the pork shoulder and though they are technically two separate cuts of meat, they can be used interchangeably for making pulled pork.

Why does the recipe instruct to cut the pork butt into 4 large hunks? 

This step is two-fold! First, 4 large hunks of pork butt will cook more quickly than one large pork butt.  Secondly, cutting the pork into 4 large hunks is going to build flavor because you can season way more surface area with the spice rub this way.

What if I get home with a pork butt that has a bone in it? Does that matter? 

Not really! Boneless pork butt is easier for cutting into large chunks for seasoning and browning the pork, but if you happen to choose one from the meat case that comes with a bone (it’s called the blade bone in case you’re wondering), that’s fine too.

Should I still cut the pork into chunks if it has a bone?

Yep, no worries. If you encounter a blade bone within the pork butt, simply work around it. I slice the meat away from the bone as best I can, cutting the pork into 4 hunks, one of which will have the bone attached.

FYI – Once the pork has cooked low and slow, the meat that’s attached to the bone will either have already fallen away into the cooking liquid or can easily be removed with your fingers once the pork has cooled.

Is it true that bones give meat more flavor? 

Yes, and that’s why I never sweat it if my pork butt comes with a blade bone. A bone does make s bit more work when you’re cutting the roast into 3-4 large chunks, but any good cook will tell you that bones are actually worth the extra effort.

As the bone within the meat begins to heat up, the marrow inside the bone is released. Because the marrow is rich in fat and flavor, these marrow juices immerse themselves into the meat providing juicy, tender, and very flavorful pulled pork.

What do I need to look for when purchasing a pork butt? 

Look for pork that is well marbled with lots of fat veins running throughout the muscle; the pork should be a rosy, reddish-pink pink in color.

How much pork butt should I purchase? 

Great question. Due to the high amount of fat found in pork shoulder and pork butt, know ahead of time that these cuts will typically lose about 50% of their weight during cooking.

A generous serving of cooked pulled pork is considered 6 oz. per sandwich. “Butt” because I definitely want to make sure I have plenty of food AND some leftovers, I allow for 8 oz. of cooked pulled pork for each guest.

To know how much pork butt I’ll need to purchase to allow each person that 8 oz. portion of cooked pulled pork, I always do the math backwards.

Let’s say I’m expecting 10 guests:

• 10 guests x 8 oz. of cooked pork = 80 oz.
• Since the pork will reduce by half when it’s cooked, I know I’ll need to purchase 160 oz. (10 lbs.) of raw pork butt for my gathering.
• Based on this type of calculation, and to make it easier to remember moving forward to make more pulled pork, you can plan on 1 lb. of raw pork per person.

What ingredients are needed to make the ultimate pulled pork? 

• Pork butt or pork shoulder
• Brown sugar
• Spices: smoked paprika, chili powder, cumin, red pepper flakes, granulated garlic, salt and pepper
• Chicken broth
• Honey
• Cider vinegar
• Ketchup
• Liquid smoke

What if I don’t have cider vinegar on hand?  Can I leave this ingredient out of the recipe? 

Please don’t leave the vinegar out of the pulled pork! The tangy-ness of cider vinegar really rounds out the sweet, spicy, perfect pulled pork flavors. Cider vinegar is very inexpensive and you can purchase it in small bottles.

*But just so you know, you could leave the vinegar out without ruining the pulled pork – it just won’t be as gooooood.

If I prefer not to cut the pork butt into chunks, can I cook the roast as a whole piece of meat?

Certainly. Just rub the spice rub all over the entire exterior of the pork butt using your finger tips. It will take longer to cook the pork butt as a whole, but just cook it until the internal temperature is 195 degrees F. at the center and the meat is very fork-tender when testing it towards the end of the cooking time.

If your goal is to cook a whole pork butt in an Instant Pot, you may need to use an 8 quart pot in order for the roast to fit properly, allowing for room inside the pot so the liquid can circulate in order to build pressure.

If you are cooking the pork butt as a whole roast, you will need to cook it longer.  See the recipe for directions for times. 

How do you know when the pulled pork meat is fork-tender? What does that mean exactly?

Fork-tender means that when you insert a fork into the thickest part of the meat and twist, the meat gives easily to the motion of the fork.  If you insert the fork into the meat and you feel resistance (both going into the meat and when you twist) it’s not fork-tender.

Can other meats be pulled too? 

Great question, and yes they can.  Shredded (pulled) beef from a cooked roast or shredded chicken from cooked chicken breasts or thighs are also delicious!

 

Other Chicken and Meat Recipes to Enjoy 

• Roast Pork Tenderloin and Sweet Potato Sheet Pan Dinner 
• Pulled Pork Walking Tacos
• Easy Instant Pot Swiss Steak 
• Pulled Pork Parfaits
• Loaded Pulled-Pork Sweet Potatoes 
• Oven-Braised Beef Short Ribs 
• Asian Meatball Sub Sandwiches 
• How to Make Tender and Juicy Beef Tri-Tip 
• How to Cook a Frozen Turkey Breast in Your Instant Pot – Just 5 Easy Steps!
• How to Cook Perfect Fool-Proof Prime Rib